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.
min
min
1) Marinade 1/2 pint of water, 100 g of salt, 100 g of sugar and 100 g of vinegar.
2) Boil the marinade and then pour it over ¼ of chopped cabbage. Keep it for two weeks in the refrigerator.
3) As for the stewed cabbage, fry gently ½ kg of onions, with ½ kg of apples, butter and 70 g of sugar with the cabbage marinated.
4) Serve with mascarpone, arugula and toasted hazelnuts.
1) Marinade 1/2 pint of water, 100 g of salt, 100 g of sugar and 100 g of vinegar.
2) Boil the marinade and then pour it over ¼ of chopped cabbage. Keep it for two weeks in the refrigerator.
3) As for the stewed cabbage, fry gently ½ kg of onions, with ½ kg of apples, butter and 70 g of sugar with the cabbage marinated.
4) Serve with mascarpone, arugula and toasted hazelnuts.
15 mins
15 mins
