Pork medallions in black summer truffle sauce
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.
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.
In boiling water add salt and butter. Then gently pour the polenta, stirring constantly. Cook polenta on a low heat for about 30 min.
Pour olive oil with black truffle on to the pan, when warmed – add the egg.
Whisk the eggs, add the milk, truffle and salt. In a pan melt the butter, grate and season 60g truffles, grate the cow’s cheese with truffles and mix gently.
Natura d.o.o.
Srnegla 21,
52420 – Mala Huba,
Istra, Hrvatska
+385 52 554 057
+385 52 554 056
+385 52 493 310
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Natura d.o.o.
Srnegla 21,
52420 – Mala Huba,
Istra, Hrvatska
+385 52 554 057
+385 52 554 056
+385 52 493 310
shop@pietroandpietro.com
Secure Payment