Basque Mackerel over Farfalle Pasta
Autor: Andrii M.
- Burak1 szt.43 kcal
- Ekstrakt waniliowy9 ml26 kcal
- Farfalle152 g564 kcal
- Makrela1 szt.513 kcal
- Pesto105 ml439 kcal
- Rzepa2 szt.84 kcal
- Smalec kaczy41 g362 kcal
- Sól morska4 g0 kcal
- Szczaw1 pęczek23 kcal
- Wasabi85 g93 kcal
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Basque-inspired comfort food: tender mackerel paired with beetroot and turnip and farfalle pasta, finished with wasabi root and sorrel and a hit of vanilla extract. 1. Pat the mackerel dry and season with sea salt, vanilla extract. 2. Heat duck fat in a heavy pan and sear the mackerel until it develops a deep golden crust, about 15 minutes. 3. Add beetroot and turnip to the pan and cook until just tender, stirring in wasabi root and sorrel for fragrance. 4. Cook the farfalle pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of pesto sauce before serving hot.