Grind the petit biscuits. In a small pot, reduce the strawberries with the sugar for 15-20 minutes.

Add the pasta to the boiling water to which you added salt, and cook until they come up to the surface.

Clean the pork loin and cut it into medallions. Season the medallions with salt and pepper and fry in heated oil for a few minutes.

Put all the above ingredients in the mixing bowl, I recommend to scrub the garlic and finely chop parsley.

Mix fresh cow’s cheese, grated gauda, sour cream and truffle in a bowl. Salt as you like.