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.
35 min
min
35 mins
1) Finely chop and sauté the leek.
2) Once soft, add the chopped prawns, the pecans (broken up by hand) and the raisins.
3) Add the pine nuts to a frying pan with a little oil and fry until they are browned.
4) Wash, stem and salt the mushrooms then add them to a frying pan with some oil.
5) Once they have browned on one side, turn them over and fry the other side.
6) Stuff them with the filling and serve on a bed of green leaves with the toasted pine nuts.
1) Finely chop and sauté the leek.
2) Once soft, add the chopped prawns, the pecans (broken up by hand) and the raisins.
3) Add the pine nuts to a frying pan with a little oil and fry until they are browned.
4) Wash, stem and salt the mushrooms then add them to a frying pan with some oil.
5) Once they have browned on one side, turn them over and fry the other side.
6) Stuff them with the filling and serve on a bed of green leaves with the toasted pine nuts.
25 mins
15 mins
