Red Wine Vinegar-Glazed Oysters with Serrano Pepper
Autor: Andrii M.
- Ocet z czerwonego wina81 ml15 kcal
- Ostrygi1 szt.26 kcal
- Papryka serrano2 szt.4 kcal
- Przyprawa pięciu smaków6 g23 kcal
- Ravioli z serem129 g99 kcal
- Sól morska8 g0 kcal
- Szczypiorek1 pęczek9 kcal
- Szpinak1 pęczek35 kcal
- Tłuszcz do pieczenia18 g159 kcal
- Wasabi61 g66 kcal
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Anatolian-inspired comfort food: tender oysters paired with serrano pepper and spinach and cheese ravioli, finished with chives and wasabi root and a hit of chinese five spice. 1. Pat the oysters dry and season with sea salt, chinese five spice. 2. Heat vegetable shortening in a heavy pan and sear the oysters until it develops a deep golden crust, about 9 minutes. 3. Add serrano pepper and spinach to the pan and cook until just tender, stirring in chives and wasabi root for fragrance. 4. Cook the cheese ravioli separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of red wine vinegar before serving hot.