Hazelnut and almond crusted pork tenderloin
INGREDIENTS: PORK TENDERLOIN 450GR, HAZELNUTS 25 GR, ALMOND 25 GR, ARGAN OIL 30 ML, BUTTER 10 GR, SALT (to taste)
METHOD: CHOP THE HAZELNUTS AND THE ALMOND WITH A KNIFE AND KEEP THEM ASIDE. MASSAGE THE PORK TENEDERLOIN WITH THE ARGAN OIL AND ROLL IT INTO THE ALMOND AND HAZELNUTS AROMATIC MINCE. POUR A LITTLE ARGAN OIL IN A BAKING PAN AND PUT THE PORK TENERLOIN INSIDE ADDING SOME BUTTER FLAKES ON THE PORK’S SURFACE. BAKE THE PORK TENDERLOIN FOR 35 MINUTES AT 180°. REMOVE FROM THE OVEN, SLICE AND SERVE THE HAZELNUT AND ALMOND CRUSTED PORK TENDERLOIN WITH ARGAN OIL.
Hazelnut- stuffed Calamari
INGREDIENTS: 4 LARGE CALAMARI, TOASTED HAZELNUTS 60 GR, POTATOES 300 GR., 1 EGG, FRESH PECORINO 30GR, GRATED CHEESE, MARJORAM, FRESH OREGANO, 1 GARLIC CLOVE, DRY WHITE WINE 200 ML, OLIVE OIL (to taste), SALT (to taste), PEPPER (to taste).
METHOD: FIRST CLEAN THE CALAMARI. RINSE THEM WELL AND PUT THEM TO DRAIN IN A COLANDER. BOIL THE POTATOES IN THEIR SKIN IN SALTED WATER. ONCE COOKED, PEEL THE POTATOES AND PUT THEM INTO A POTATO MASHER. COLLECT THE PUREE IN A BOWL AND ADD 1/3 OF CHOPPED HAZELNUTS, THE PECORINO CHEESE, THE EGG, 1 TEASPOON OF FRESH MARJORAM AND 1 TEASPOON OF FRESH OREGANO. SEASON WITH SALT AND PEPPER. FILL THE CALAMARI WITH THE PUREE AND MAKE SURE IT REACHES THE END. CLOSE THE CALAMARI WITH SOME TOOTHPICKS. TAKE A LARGE PAN AND SAUTE’ THE GARLIC CLOVE. ONCE SAUTEED, RAISE THE HEAT AND ADD THE CHOPPED IN TINY PIECES CALAMARI TENTACLES. ADD THE WINE AND SIMMER UNTIL REDUCED. SALT AND ADD THE HAZELNUTS AND THE CALAMARI THEN COVER AND LET IT COOK OVER LOW HEAT FOR ABOUT 20 MINUTES, TURNING THE CALAMARI HALFWAY THROUGH COOKING.
