Sichuan Prosciutto over Bucatini
Autor: Andrii M.
- Bucatini188 g697 kcal
- Czarne oliwki209 g242 kcal
- Garam masala4 g15 kcal
- Jicama2 szt.304 kcal
- Olej z orzechów włoskich16 ml141 kcal
- Prosciutto176 g387 kcal
- Rozmaryn2 gałązki5 kcal
- Sól morska7 g0 kcal
- Ziele angielskie4 g11 kcal
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Sichuan-inspired comfort food: tender prosciutto paired with black olives and jicama and bucatini, finished with rosemary and a hit of allspice and garam masala. 1. Pat the prosciutto dry and season with sea salt, allspice and garam masala. 2. Heat walnut oil in a heavy pan and braise the prosciutto until it develops a deep golden crust, about 18 minutes. 3. Add black olives and jicama to the pan and cook until just tender, stirring in rosemary for fragrance. 4. Cook the bucatini separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.