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Pesto preparation: place the basil, garlic and cheese in a mortar; add in oil a little at a time until a light pesto is created.

Place the seasoned meat in a Bergner grill; cook one side on medium heat until browned, then turn; paint the cooked side with pesto. When the other side is cooked, turn again so the pesto side is face down; continue turning every two...

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Pesto preparation: place the basil, garlic and cheese in a mortar; add in oil a little at a time until a light pesto is created.

Place the seasoned meat in a Bergner grill; cook one side on medium heat until browned, then turn; paint the cooked side with pesto. When the other side is cooked, turn again so the pesto side is face down; continue turning every two minutes until caramelised.

The pear is our garnish: cut into strips and season; grill with olive oil until amber; remove and serve hot & decorated with the shoots.

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Ingredients 4 persons
  • 1 kg pork roulade
  • 6 pears
  • 100 g basil
  • 40 g walnuts
  • 80 g parmesan cheese
  • 2 cloves garlic
  • Olive oil
  • Salt
  • Black pepper
  • Shoots (to taste).
Recipes. The Cook & Chef Institute