Lollo bianco with avocado, grapefruit and parmesan stick, with pork medallions skewer

1.

Parmesan in portions (in 2-3 portions, because you have to loosen and shape them very quickly!) as Sprinkle small, round piles on a baking sheet lined with baking paper and flatten it a little.

2.

Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 10 minutes. Then immediately remove from the baking paper with a knife and shape into ribs (place over a bottle, rolling pin or thick spoon handle).

3.

Bake approx. 16 ribs in portions. Wash the pork fillets, pat dry and cut into 16 small medallions. Wash the rosemary, pat dry and remove the needles, except for the top 3 cm at the tip.

4.

Place 2 medallions on each branch and place in a cool place. For the salad, peel the onions and cut into very thin rings. Mix together 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 from between the separating skins. Squeeze out the separating membranes and collect the juice. Halve the avocado, remove the stone and peel the halves.

6.

Cut the pulp into cubes and mix with the grapefruit juice. Clean, wash and pluck the lettuce into bite-sized pieces. Heat the oil in a large pan and fry the skewers for 5-6 minutes, turning.

7.

Finally, season with salt and pepper. Arrange the lollo bianco, grapefruit fillets and avocado on plates. Spread the marinated onion rings on top and garnish with a grapefruit wedge. Serve with medallion skewers and ribs.