Cooking Fashion di Fabio Bondioli
I'm back!
In these days where many of us are forced within the home walls the opportunity to devote ourselves a little’ time is probably not lacking. Cooking or cooking for those who love something good and’ certainly included in the list ” let's live it good! “. Today I will deal again with NUDE FOOD. I talked about it in the last article and I think I write about it a few times as this approach to food is suitable for everyday use. At the center now of our interest ” pork chops “. This cut of meat is obtained from pork loin and the bone is its peculiar characteristic. They are generally cooked with oil, salt and some spices. I am little away from this recipe today, but with little more we will get a really surprising result.
PORK BRACIOLINE IN HAZELNUT CRUST WITH SEASON ASPARAGUS AND EGGS
A truly tasty and appetizing single course: a mouth-watering dish (for those who have them) to eat with your hands… senza esagerare! Ingredients for two people:
per le bracioline
- 1 nut of butter
- 4 small chops
- 120 gr. of chopped hazelnuts
- Salt and Pepper To Taste.
for asparagus with eggs
- 2 eggs
- 500 gr. of asparagus.
- a thread d’ extra virgin olive oil
Rinse the chops under water, dry them and pass them in chopped almonds, salt and pepper. Brown them over low heat in a pan (where you previously melted the butter ) making sure they keep the internal juices of the meat. Clean the asparagus and remove the first part of the stem, boil them in salted water brought to the boil. Drain them carefully and lay them on two plates (previously heated ) where you have just stored the hot chops. Separately, cook the two eggs in a non-stick pan ” to the bull's eye” without adding anything’ ne oil’ butter and gently place them on top of the asparagus. … Whatever happens, sara’ a success!!!
