One-Pan Caviar with Shallot, White Cabbage and Serrano Pepper
Autor: Andrii M.
- Biała kapusta1 główka225 kcal
- Farfalle157 g582 kcal
- Gochugaru (koreańska papryka)4 g13 kcal
- Kawior211 g302 kcal
- Liście curry1 pęczek31 kcal
- Lubczyk1 pęczek11 kcal
- Łój wołowy23 g207 kcal
- Nasiona selera2 g8 kcal
- Papryka serrano2 szt.4 kcal
- Sól2 g0 kcal
- Szalotka2 szt.36 kcal
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Baja-inspired comfort food: tender caviar paired with shallot, white cabbage and serrano pepper and farfalle pasta, finished with curry leaf and lovage and a hit of gochugaru (Korean chili flakes) and celery seed. 1. Pat the caviar dry and season with salt, gochugaru (Korean chili flakes) and celery seed. 2. Heat beef tallow in a heavy pan and pan-fry the caviar until it develops a deep golden crust, about 15 minutes. 3. Add shallot, white cabbage and serrano pepper to the pan and cook until just tender, stirring in curry leaf and lovage for fragrance. 4. Cook the farfalle pasta separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.