Ingredients
| 450 g | Flour |
| 1 kg | Pork cheek medallion (Main) |
| 15 g | Ground cinnamon, toasted |
| 250 ml | Eggs, beaten |
| 25 ml | Olive oil, beaten with the eggs |
| ½ handful | Fresh oregano |
| ½ handful | Fresh thyme |
| 1 cup | Red wine vinegar |
| 3 Tbsp | Iodised salt |
| ¼ cup | Pine nuts, toasted |
| 1 ½ cups | Peas, use fresh peas if you have them, blanched |
| 200 g | Goat's milk cheese, crumbled |
| 2 cups | Pumpkin, peeled, diced and roasted |
| 1 cup | Broad beans, peeled and blanched |
| 1 cup | Sultanas, hydrated in tea |
| 200 ml | Vinaigrette, red wine vinaigrette |
| 1 to taste | Parmesan cheese, finely grated |
Directions
- Steam the pork cheek medallions over a gentle simmer for one hour and 20 minutes. Meanwhile, in a mixing bowl, work the eggs into the cinnamon flour to make a dough and rest for 30 minutes.
- Reheat the oven to 200C, rub the vinegar into the pork cheek, then the salt.
- Scatter the herbs over a foil-lined baking sheet, place the pork on top and roast for 10-15 minutes, or until crisp on the outside.
- Put small amounts of pasta through the roller to create sheets, roll up each sheet and hand-cut to a width of 25mm. Blanch in boiling salted water, drain and coat in a little olive oil.
- Cut the pork cheek into large dice, place in a bowl with the pasta, add the pinenuts, goats' cheese, peas, pumpkin, broad beans and sultanas, and toss to combine with the vinaigrette. Sprinkle over the Parmesan.