FRIJE

Instructions

• 1.   Be sure to follow the quantities indicated on the left to prepare your recipe! Prepare the broth with hot water. Finely chop the shallot. Wash the leek well and cut it into very thin slices. Heat a drizzle of olive oil in a large skillet over medium-high heat. Sauté the leek for 3-4 minutes. Remove it from the skillet and set aside.
• 2.   In the same skillet, sauté a drizzle of olive oil and half of the shallot for 1 minute over medium-high heat. Deglaze with ½ tablespoon of black balsamic vinegar per person. Add the broth, pasta, and grate a little nutmeg over it. Cover and cook for 11-13 minutes over medium heat. Stir regularly. Then, add the leek back to the skillet. Season with pepper and cook for an additional 4-6 minutes, or until the pasta is cooked.
• 3.   Cut each slice of pork in half. Season with salt and pepper. Heat a drizzle of olive oil in another skillet over medium-high heat. Cook the meat for 1-2 minutes on each side. Deglaze with ½ tablespoon of black balsamic vinegar per person, scraping the cooking juices with a wooden spoon. Add the butter, the remaining shallot, the indicated amount of cream, and ½ teaspoon of dried rosemary per person. Reduce for 2-4 minutes over medium heat, or until the sauce slightly thickens. Season with salt and pepper.
• 4.   Serve the salad in shallow plates and drizzle with a drizzle of olive oil and balsamic vinegar (see TIP). Add the orecchiette with leek, then place the meat on top. Pour the sauce over it.

Nutritional information *