Garlic-Butter Anchovy with Turnip Greens and Bok Choy
Autor: Andrii M.
- Anchois2 szt.17 kcal
- Chili w proszku3 g8 kcal
- Liście rzepy1 pęczek48 kcal
- Olej truflowy22 ml194 kcal
- Pak choi3 szt.117 kcal
- Płaty lasagne112 g416 kcal
- Przyprawa cajun3 g8 kcal
- Rozmaryn3 gałązki8 kcal
- Sos koktajlowy119 ml152 kcal
- Sól morska6 g0 kcal
- Trybula1 pęczek7 kcal
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Japanese-style-inspired comfort food: tender anchovy paired with turnip greens and bok choy and lasagne sheets, finished with chervil and rosemary and a hit of chili powder and cajun seasoning. 1. Pat the anchovy dry and season with sea salt, chili powder and cajun seasoning. 2. Heat truffle oil in a heavy pan and roast the anchovy until it develops a deep golden crust, about 11 minutes. 3. Add turnip greens and bok choy to the pan and cook until just tender, stirring in chervil and rosemary for fragrance. 4. Cook the lasagne sheets separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of cocktail sauce before serving hot.