Pork cylinder with ‘nduja ceam

Ingredients for 4 persons
  1. 2 pork fillets
  2. 300g sausage paste
  3. 100g Saffron Cream
  4. 80g ‘Nduja Cream
  5. 20 Green Asparagus - Catering Type
  6. 150g Almond Brittle Mix
  7. q.s. Pork Seasoning Country Style, Seasoning Salt
  8. q.s. Sea Salt Flakes
  9. q.s. Rosemary, Freeze-Dried
  10. q.s. kale
Method

  • Cut the meat into layers, beat off to make them thin.

  • Cook briefly the kale leaves in boiling water, then cool.

  • Season the pork fillets with the crispy pork mixture and lay the cabbage leaves and nduja cream inside, roll and seal well.

  • Cook the meat in a vacuum bag at 59 degrees for 1 hour and 20 minutes. Cool and put in the refrigerator.

  • Mix the almond brittle with salt flakes and rosemary and put the mixture on a baking sheet and put it into a oven at 180 degrees for about seven minutes.

  • Remove from the oven and as soon as possible, shape it into a cylinder.

  • In a pan cook the pork with clarified butter and at the end serve it on a hot plate with the asparagus and the salted crispy cylinder on top. Garnish with the saffron cream.