Tuscan Agar Agar over Soba Noodles
Autor: Andrii M.
- Agar-agar314 g961 kcal
- Bakłażan3 szt.338 kcal
- Kapusta kiszona61 g12 kcal
- Kozieradka6 g19 kcal
- Makaron soba96 g323 kcal
- Ostry sos paprykowy229 ml25 kcal
- Rukola1 pęczek21 kcal
- Sól6 g0 kcal
- Sumak6 g17 kcal
- Szałwia1 gałązka3 kcal
- Tłuszcz do pieczenia31 g274 kcal
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Tuscan-inspired comfort food: tender agar agar paired with arugula, eggplant and sauerkraut and soba noodles, finished with sage and a hit of fenugreek seed and sumac. 1. Pat the agar agar dry and season with salt, fenugreek seed and sumac. 2. Heat vegetable shortening in a heavy pan and pan-fry the agar agar until it develops a deep golden crust, about 21 minutes. 3. Add arugula, eggplant and sauerkraut to the pan and cook until just tender, stirring in sage for fragrance. 4. Cook the soba noodles separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hot pepper sauce before serving hot.