Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
20 min
min
20 mins
1) Add one teaspoon of olive oil to a saucepan.
2) When it is warm add the spinach leaves and a pinch of salt.
3) Once they’re cooked, add the raisins and peanuts and stir for two more minutes.
4) Finally, add the two whisked eggs to make an omelet.
5) Cut the omelet in two and put each piece on a rice or corn cracker.
1) Add one teaspoon of olive oil to a saucepan.
2) When it is warm add the spinach leaves and a pinch of salt.
3) Once they’re cooked, add the raisins and peanuts and stir for two more minutes.
4) Finally, add the two whisked eggs to make an omelet.
5) Cut the omelet in two and put each piece on a rice or corn cracker.
25 mins
30 mins
