Steak Sauce-Glazed Anchovy with Sun-dried Tomato
Autor: Andrii M.
- Anchois1 szt.8 kcal
- Epazote1 pęczek6 kcal
- Gorczyca8 g41 kcal
- Olej lniany29 ml256 kcal
- Pomidorki koktajlowe3 szt.8 kcal
- Przyprawa cajun4 g10 kcal
- Rozmaryn2 gałązki5 kcal
- Rzodkiew daikon3 szt.189 kcal
- Sos do steków227 ml216 kcal
- Sól morska2 g0 kcal
- Suszone pomidory184 g475 kcal
- Tagliatelle110 g408 kcal
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Provençal-inspired comfort food: tender anchovy paired with sun-dried tomato, cherry tomato and daikon radish and tagliatelle, finished with epazote and rosemary and a hit of mustard seed and cajun seasoning. 1. Pat the anchovy dry and season with sea salt, mustard seed and cajun seasoning. 2. Heat flaxseed oil in a heavy pan and sear the anchovy until it develops a deep golden crust, about 8 minutes. 3. Add sun-dried tomato, cherry tomato and daikon radish to the pan and cook until just tender, stirring in epazote and rosemary 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 steak sauce before serving hot.