gluten-free, with pork loin, green asparagus and Romesco sauce.
Preparation time: 40 minutes


    • Gluten
    • Milk
    • Soya

    • Egg
    • Dry fruit and nuts
    • Phenylketonurics

Ingredients for 4 persons:

  • 4 gluten-free Ciabattas Proceli
  • 16 sprigs of green asparagus
  • 8 pieces of pork loin
  • ½ head of garlic
  • 2 ripe tomatoes
  • 100 g toasted and peeled hazelnuts
  • 20 g of toasted and peeled almonds
  • 10 ml of sherry vinegar
  • 45 ml of water
  • 1 tsp of dried red pepper pulp
  • 60 ml of olive oil
  • Salt and black pepper
  • Sal y pimienta negra


To make the Romesco sauce

Wrap half a head of garlic and the tomatoes in aluminium foil. Cook them for 30 minutes in the oven at 180°C. Peel the tomatoes and the garlic and remove the skin. Use the blender to blend the tomatoes, garlic, hazelnuts, almonds, vinegar, pulp of dried red pepper and water and form a thick texture. Add salt and pepper to taste. Add the olive oil and mix constantly to yield a homogeneous texture.

To finish

Preheat the oven to 200º C. Bake the gluten-free Ciabatta bread for 15 minutes in the oven at 200° C. Grill the loin and asparagus with a little oil. Add salt and pepper to taste. Cut the Ciabatta into two, spread each half with a little Romesco sauce and arrange the asparagus and the loin on top. Heat the bread for 2 minutes in the oven and serve hot.

This post is also available in: Spanish