LOW TEMPERATURE COOKED IBERICO PORK NECK WITH PUMPKIN PUREE AND CARAMELIZED RED ONION
CARRE DI IBERICO COTTO A BASSA TEMPERATURA CON POURE DI ZUCCA E CIPOLLA ROSSA CARAMELLATA
€35
Paninothek · Innsbruck
- Milk
Nutrition
≈ 600 kcalper portion of about 350 g
- Protein23%
- Fat60%
- Carbohydrates17%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Iberian pork neck cooked slowly at a low temperature, served with pumpkin puree and caramelized onions.
- Cuisine
- Spanish/Italian Fusion
Typical ingredients
- iberico pork neck
- pumpkin
- red onion
- butter
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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