|
Pork cylinder with ‘nduja ceam
|
|
|
|
|
Ingredients for 4 persons |
- 2 pork fillets
- 300g sausage paste
- 100g Saffron Cream
- 80g ‘Nduja Cream
- 20 Green Asparagus - Catering Type
- 150g Almond Brittle Mix
- q.s. Pork Seasoning Country Style, Seasoning Salt
- q.s. Sea Salt Flakes
- q.s. Rosemary, Freeze-Dried
- q.s. kale
|
|
Method
-
Cut the meat into layers, beat off to make them thin.
-
Cook briefly the kale leaves in boiling water, then cool.
-
Season the pork fillets with the crispy pork mixture and lay the cabbage leaves and nduja cream inside, roll and seal well.
-
Cook the meat in a vacuum bag at 59 degrees for 1 hour and 20 minutes. Cool and put in the refrigerator.
-
Mix the almond brittle with salt flakes and rosemary and put the mixture on a baking sheet and put it into a oven at 180 degrees for about seven minutes.
-
Remove from the oven and as soon as possible, shape it into a cylinder.
-
In a pan cook the pork with clarified butter and at the end serve it on a hot plate with the asparagus and the salted crispy cylinder on top. Garnish with the saffron cream.
|
|
Products in this recipe
|
 |
Saffron Cream |
|
 |
‘Nduja Cream |
|
 |
Green Asparagus - Catering Type |
|
 |
Almond Brittle Mix |
|
 |
Pork Seasoning Country Style, Seasoning Salt |
|
 |
Sea Salt Flakes |
|
 |
Rosemary, Freeze-Dried |
|
|
|
