PORK FILLET IN A HAZELNUT CRUST, SAUTÉED BLACK CABBAGE AND JERUSALEM ARTICHOKE PUREE
300 g PORK FILLET IN SLICE 30 g BUTTER 1 g TIME 2.5 g ROSMARINE 30 g ROASTED NUTS IN PIECES 2.5 g SALT SIDE DISH OF VEGETABLES 100 g BLACK CABBAGE 30 g BUTTER 160 g PUREA OF TOPINAMBUR Preparation Sprinkle the fillets on one side with chopped hazelnuts. Brown
MEZZO PACCHERO WITH PORK RIBS
Ingredients for 2 servings Net Qty 120 g PACCHERI PASTA 300 g RAGU RIBS 60 g GRANA PADANO CHEESE 10 g BUTTER RIBS RAGU Ingredients for 0.5 kg Net Qty INGREDIENTS 1 0.5 kg PORK RIBS 2,5 g EXTRA VIRGIN OLIVE OIL INGREDIENTS 2 100 g WHITE ONIONS in little pieces 100 g CARROTS
TORTELLO STUFFED WITH PORK SHANK, PIAVE FONDUE AND DEMI GLACÉ
Ingredients for 2 servings Net Qty 120 g PACCHERI PASTA 300 g RAGU RIBS 60 g GRANA PADANO CHEESE 10 g BUTTER RIBS RAGU Ingredients for 0.5 kg Net Qty INGREDIENTS 1 0.5 kg PORK RIBS 2,5 g EXTRA VIRGIN OLIVE OIL INGREDIENTS 2 100 g WHITE ONIONS in little pieces 100 g CARROTS