Lollo bianco with avocado, grapefruit and parmesan hip, served with pork medallion skewer

Name: Lollo bianco with avocado, grapefruit and parmesan hip, served with pork medallion skewer
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g freshly grated Parmesan cheese; 500 g Pork fillets (medium size); 8 strong, fresh rosemary twigs; 3 medium red onions; 3-4 Tbsp White balsamic; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 4-5 Tbsp Olive oil; 25 g Sultanas; 1 Pamplemousse rose; 1 ripe avocado; 1 (approx. 250 g) Head Lollo bianco; 2-3 TABLESPOONS Oil; 7-10 Tbsp Grapefruit

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g freshly grated Parmesan cheese
500 g Pork fillets (medium size)
8 strong, fresh rosemary twigs
3 medium red onions
3-4 Tbsp White balsamic
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
4-5 Tbsp Olive oil
25 g Sultanas
1 Pamplemousse rose
1 ripe avocado
1 (approx. 250 g) Head Lollo bianco
2-3 TABLESPOONS Oil
7-10 Tbsp Grapefruit

Directions

1
Sprinkle Parmesan cheese in portions (2-3 portions, because you have to dissolve and shape them very quickly!) as small round heaps on a baking tray lined with baking paper and press them slightly flat.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Then immediately remove from the baking paper with a knife and shape into hips (place over a bottle, rolling pin or thick spoon handle).
3
Bake about 16 hips in portions. Wash pork fillets, pat dry and cut into 16 small medallions. Wash the rosemary, dab dry and remove the needles, except for the top 3 cm at the tip.
4
Put 2 medallions on each branch and put them in a cool place. For the salad, peel onions and cut them into very thin rings. Mix vinegar, salt, pepper and sugar and fold in the oil. Add the sultanas and spread the marinade over the onions.
5
Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the parting skins and collect the juice. Cut avocado in half, remove stone and peel the halves.
6
Cut the pulp into cubes and mix with the grapefruit juice. Clean and wash the salad and pluck into bite-sized pieces. Heat the oil in a large pan and fry the skewers for 5-6 minutes while turning.
7
Finally season with salt and pepper. Arrange lollo bianco, grapefruit fillets and avocado on plates. Spread marinated onion rings on top and garnish with a grapefruit wedge. Serve with medallion skewers and hips.