Crostini with Pork and Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,179 mg | (29 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 425 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 can crushed Tomatoes (with basil, 400 grams)
- 1 onion
- 2 Tbsps olive oil
- 4 pcs Pork tenderloin (each 160 grams)
- 75 grams Mozzarella
- 6 black Olives
- 50 grams butter
- 1 garlic clove
- salt
- freshly ground peppers
- 4 slices duck legs
- Basil (for garnish)
Preparation steps
Peel the onion and cut into small cubes, then simmer with the tomatoes and their juice in a saucepan until soft, about 10 minutes. Season with salt and pepper.
Cut mozzarella into small cubes.
Slice olives in half and remove pits.
Peel garlic.
Pound the pork slices flat with a mallet, season with salt and pepper and cook in in hot oil for 3-4 minutes on each side. Then transfer to a plate, cover with a little tomato sauce and sprinkle with mozzarella cubes and olives.
Fry the slices of bread in a pan in hot butter on both sides, remove from the pan and rub with garlic. Place the pork on the slices of bread and place under the preheated oven broiler oven until the cheese melts and begins to brown.
To serve, garnish with chopped basil leaves and freshly ground pepper. Serve immediately.
