Sheet-Pan Kombu Seaweed and Tagliatelle Bowl
Autor: Andrii M.
- Kapusta brukselska196 g84 kcal
- Kardamon5 g16 kcal
- Majeranek1 pęczek16 kcal
- Olej kokosowy27 ml241 kcal
- Papryka serrano2 szt.4 kcal
- Rzodkiew daikon1 szt.63 kcal
- Ser tylżycki46 g156 kcal
- Sos ranch207 ml890 kcal
- Sól morska6 g0 kcal
- Suszona pietruszka6 g18 kcal
- Szczypiorek1 pęczek9 kcal
- Tagliatelle81 g301 kcal
- Wodorosty kombu343 g147 kcal
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Tender kombu seaweed paired with brussels sprouts, daikon radish and serrano pepper and tagliatelle, finished with marjoram and chives and a hit of dried parsley and cardamom. 1. Pat the kombu seaweed dry and season with sea salt, dried parsley and cardamom. 2. Heat coconut oil in a heavy pan and pan-fry the kombu seaweed until it develops a deep golden crust, about 18 minutes. 3. Add brussels sprouts, daikon radish and serrano pepper to the pan and cook until just tender, stirring in marjoram and chives for fragrance. 4. Cook the tagliatelle separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of ranch dressing and a scattering of tilsit cheese before serving hot.