Pork fillet black nebrodi cooked at low temperature in a pistachio crust and hazelnut flavored with black truffle pasta sauce mara in Modica Recipe

• 1 kg of pork tenderloin Nebrodian black
• 500 gr. pistachios and hazelnuts from Piedmont
• 200 gr. pasta bitter Modica
• 200 gr. brown background
• 100 gr. raisin in Pantelleria
• 1 egg white
• extra virgin olive oil production nocellara Belice "chef Andrea Matranga"
• juniper berries, pink pepper and rosemary, Manderino powder, lemon thyme,
• black truffle, hazelnut oil, all to taste.

Directions