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Pork with Romanesco Puree

and Pesto
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Pork with Romanesco Puree

Pork with Romanesco Puree - Humble, tasty food - ready in no time

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
245
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie245 kcal(12 %)
Protein33 g(34 %)
Fat9 g(8 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin11.5 mg(96 %)
Vitamin B₆0.7 mg(50 %)
Folate62 μg(21 %)
Pantothenic acid2.5 mg(42 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C123 mg(129 %)
Potassium709 mg(18 %)
Calcium98 mg(10 %)
Magnesium53 mg(18 %)
Iron2.8 mg(19 %)
Iodine19 μg(10 %)
Zinc2.9 mg(36 %)
Saturated fatty acids3.2 g
Uric acid300 mg
Cholesterol80 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1
large Romanesco broccoli (about 1 kg)
14 ounces
coarsely ground black pepper
1 teaspoon
pickled green Pepper (from a jar)
1 teaspoon
1 tablespoon
2 sprigs
1 tablespoon
Cultured butter (about 15 grams)
1 tablespoon
Pesto (from a jar)
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Pot (with lid), 1 Paper towel, 1 Teaspoon, 1 Large knife, 1 Tablespoon, 1 Skillet, 1 Slotted spatula, 1 Aluminum foil, 1 Immersion blender

Preparation steps

1.
Pork with Romanesco Puree preparation step 1

Trim Romanesco, rinse and divide into florets. Place in a pot, add salted water just to cover and bring to a boil. Cover and cook for 10-12 minutes.

2.
Pork with Romanesco Puree preparation step 2

Meanwhile, rinse pork, pat dry and season with salt and pepper. Crush green and pink peppercorns with a broad knife back. Coat pork with peppercorns.

3.
Pork with Romanesco Puree preparation step 3

Heat oil in a skillet and cook pork over high heat until browned on all sides. Then reduce the heat to medium and cook 8-10 minutes, turning often.

4.
Pork with Romanesco Puree preparation step 4

Meanwhile, rinse basil, shake dry and pluck leaves.

5.
Pork with Romanesco Puree preparation step 5

Take pork from the skillet, wrap in aluminum foil and keep warm.

6.
Pork with Romanesco Puree preparation step 6

Drain Romanesco and put back into the pot. Add butter and pesto and puree with an immersion blender to a fine or chunky texture.

7.
Pork with Romanesco Puree preparation step 7

Cut the pork into slices, arrange on plates with the Romanesco puree and garnish with basil.