Za'atar-Rubbed Pork Trotters with Fusilli Pasta and Collard Greens
Autor: Andrii M.
- Batat3 szt.335 kcal
- Dressing włoski168 ml403 kcal
- Fusilli207 g768 kcal
- Gochugaru (koreańska papryka)6 g19 kcal
- Kapusta liściasta1 pęczek48 kcal
- Liście curry1 pęczek31 kcal
- Liście limonki kaffir1 pęczek16 kcal
- Nóżki wieprzowe294 g623 kcal
- Olej w sprayu42 ml371 kcal
- Sól morska6 g0 kcal
- Topinambur207 g151 kcal
Kaloryczność jest szacowana na podstawie danych tabelarycznych. Jeśli liczysz kalorie ze względów zdrowotnych, sprawdzaj dokładne wartości.
Tender pork trotters paired with collard greens, sweet potato and jerusalem artichoke and fusilli pasta, finished with curry leaf and kaffir lime leaf and a hit of gochugaru (Korean chili flakes). 1. Pat the pork trotters dry and season with sea salt, gochugaru (Korean chili flakes). 2. Heat cooking spray in a heavy pan and braise the pork trotters until it develops a deep golden crust, about 16 minutes. 3. Add collard greens, sweet potato and jerusalem artichoke to the pan and cook until just tender, stirring in curry leaf and kaffir lime leaf for fragrance. 4. Cook the fusilli pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of italian dressing before serving hot.