Guest Chef recipes

Iberico pork with fregola and orange & mint sauce

Category: Main dish

Ingredients for 1 portion:

  1. 350 gr. Iberico pork loin
  2. 50 gr. Fregola sarda grande
  3. 10 gr. Fruit pepper lemon
  4. 100 gr. Orange & Mint sauce
  5. 30 gr. Βutter
  6. 30 gr. Spice oil Green herbs-garlic
  7. 50 gr. Tsalafouti (goat cheese)
  8. 40 gr. Shimeji mushrooms
  9. 5 gr. Fleur de sel
  10. 1 slice of Tramezzini bread
  11. 3 spring onion tops
  12. 1 stick of fresh thyme
  13. 1 stick of fresh rosemary
  14. 10 gr. Spicemix del mondo Mediterrane
  15. Vegetable stock
  16. Olive oil

Preparation time:  45 minutes & Execution time: 5 minutes

Instructions:

  1. Saute the iberico pork in butter with the thyme and the rosemary for 3 minutes from both sides and in the end put it in the oven for 15 minutes in 190 degrees.
  2. Boil the fregola along with the vegetable stock and the spice oil herbs-garlic for 10 minutes.
  3. Mix the tsalafouti cheese with the Mediterranea mixture.
  4. Saute for one minute the Shimeji mushrooms in olive oil and add the salt and the fruit pepper lemon.
  5. Boil the Orange & Mint sauce along with a little bit of the vegetable stock and let it become a homogenous mixture.
  6. For the dish decoration:
    1. Fry in a high heat the spring onion tops.
    2. Freeze the Tramezzini bread. Then, cut it in thin slices, flavor with spice oil herbs-garlic and bake it in 120 degrees for 8 minutes.
  7. Set the dish:
    1. Spread the fregola.
    2. Continue with the tsalafouti.
    3. Place the iberico pork .
    4. Add the sauce.
    5. Add the mushrooms.
    6. Decorate with the Tramezzini and the fried tops.

Enjoy your meal…
Special credist to Rinokeros restaurant for their hospitality

Chef: Dionisis Kiourtzidis

“Our motto is to provide approachable luxury”

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