Maple-Glazed Ham and Rigatoni Bowl
Autor: Andrii M.
- Cebula granulowana2 g7 kcal
- Chimichurri217 ml651 kcal
- Galangal35 g28 kcal
- Laska wanilii2 szt.23 kcal
- Olej kukurydziany26 ml234 kcal
- Pędy bambusa160 g43 kcal
- Rigatoni69 g256 kcal
- Rukola1 pęczek21 kcal
- Sól morska3 g0 kcal
- Szynka239 g392 kcal
- Wasabi29 g32 kcal
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Tender ham paired with bamboo shoots and arugula and rigatoni, finished with galangal and wasabi root and a hit of onion powder and vanilla pod. 1. Pat the ham dry and season with sea salt, onion powder and vanilla pod. 2. Heat corn oil in a heavy pan and roast the ham until it develops a deep golden crust, about 19 minutes. 3. Add bamboo shoots and arugula to the pan and cook until just tender, stirring in galangal and wasabi root for fragrance. 4. Cook the rigatoni separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of chimichurri before serving hot.