Ingredients
-
600 g (4 Pork Chops) Pork Chops
-
200 g Taleggio Cheese
-
3 g Sage
-
3 g Rosemary
-
15 g Soy Sauce
-
1 pinch Salt
-
40 g Extra Virgin Olive Oil
-
2 sprig Thyme
-
For Pumpkin Cream
-
500 g Pumpkin
-
100 g Potatoes
-
500 ml Vegetable Broth
-
40 g Onion
-
1 pinch Salt
-
30 g Extra Virgin Olive Oil
-
1 pinch Cinnamon Powder
-
1 pinch Black Pepper
-
1 pinch Nutmeg
Directions
Шыже тӱс ӱстелыш кондыза да шокшын шырата, тыгай кузе кавун, шере тудын дене ойыртемалтеш ыштыме лаштык-влак идеальная кремын лийза, тиде шкешотан тамже тендан кочкышда пуаш. Кечывал але кас сийым те йолташдам дене кылдалтыт гын, кокымшо да тамле кочкыш дене ӧрыктараш да нуным йӧнан ыле тыйым, Те мыланем пунчалым лийын: сӧсна отбивная кремым да кавун гыч сыр таледжио! On a velvety pumpkin cream, flavored with nutmeg, cinnamon and a touch of soy sauce, the chops are laid, deliciously tender and flavored with bay leaf and rosemary, all made even tastier by the stringy taleggio. A combination of flavors that gives life to a real pleasure for the palate … Вигак шонем тендан йолташ лийже манын, тайныжым почо тынар поро!
Steps
1
Done
|
To prepare the pork chops with pumpkin cream and taleggio cheese, first prepare the vegetable broth, which will be used to prepare the pumpkin cream. Dedicate then to the pumpkin cream: cut the pumpkin into slices, remove the outer peel, remove the seeds, then reduce the pulp first to strips and then into cubes. Peel the potatoes and cut into cubes too. |
2
Done
|
Then take the onion, clean it and chop it finely, transfer it to a pan with the oil and brown them on a gentle flame. |
3
Done
30
|
Once the onion has browned, add the pumpkin to the pan along with the potatoes. Add a few ladles of vegetable broth until you cover the vegetables. |
4
Done
|
Once the vegetables are cooked, turn off the heat and start blending with an immersion mixer until a smooth and homogeneous cream is obtained. Add a sprinkling of nutmeg and cinnamon and mix everything; at this point your pumpkin cream is ready, so put it aside. |
5
Done
|
Take the pork chops and beat them with the meat until they are about 1 cm thick, then chop the sage and rosemary and put them in a non-stick pan with a little oil. Put the pork chops in the pan, season with salt and pepper and let them brown on both sides, turning them occasionally with a pincer so that they cook on both sides. Once cooked, remove them from the pan and keep them warm. |
6
Done
|
In the same pot where we cooked the pork chops pour the previously prepared pumpkin cream, add the soy sauce and mix well. Add the chops, cook with the pumpkin cream, then cut the taleggio into slices and place one on each chop. Cook for 1-2 minutes so that the taleggio is melted, sprinkle with thyme leaves, mix well and your pork chops with pumpkin cream and taleggio are ready to be served! |