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Pork tenderloin with tagliatelle, carrot, squash and lemon, topped with gremolata

Pork tenderloin with tagliatelle, carrot, squash and lemon, topped with gremolata

What you need:

  • 500 g pork tenderloin

  • 2-3 tablespoons soya

  • olive oil

  • butter

  • salt and pepper

Lemon pasta:

  • 250 g of pasta

  • 1 big carrot

  • 1 zucchini

  • ½ leek

  • butter

  • 1/2 dl creme fraiche

  • 1/2 dl lemon juice

  • 1 dl vegetable broth

  • salt and pepper

Method:

  • Cut the tenderloin in 2 cm thick slices

  • Turn the meat into soya and a little olive oil

  • Season them with salt and pepper

  • Fry the tenderloin pieces in butter.

  • Cut the vegetables into very thin strips

  • Boil the pasta

  • Sauté the vegetable strips in butter

  • Add lemon juice and let boil for another minute

  • Add broth and creme fraiche

  • Turn the cooked pasta together with vegetables and sauce

  • Season with salt and pepper.

  • Serve

Gremolata:

  • 3 dl grated parmesan

  • 1 handful of fresh basil

  • grated lemon zest from 1 lemon

  • 1 handful of fresh parsley

  • 2 finely chopped garlic

  • epper

Mix all ingredients lightly in a mixer

 

Tagliatelle, carrot, leak, squash and saffron, topped with gremolata

Tagliatelle, carrot, leak, squash and saffron, topped with gremolata

“Spagotto” spaghetti cooked risotto style with saffron and mussels

“Spagotto” spaghetti cooked risotto style with saffron and mussels

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