Herb-Crusted Pepperoni and Linguine Bowl
- Black olives54 g63 kcal
- Linguine185 g686 kcal
- Napa cabbage1 head144 kcal
- Olive oil15 ml133 kcal
- Pepperoni319 g1,608 kcal
- Savory1 bunch54 kcal
- Sea salt6 g0 kcal
- Smoked salt3 g0 kcal
- Taro root203 g227 kcal
- Turmeric7 g22 kcal
- Wasabi root51 g56 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender pepperoni paired with napa cabbage, black olives and taro root and linguine, finished with wasabi root and savory and a hit of smoked salt and turmeric. 1. Pat the pepperoni dry and season with sea salt, smoked salt and turmeric. 2. Heat olive oil in a heavy pan and braise the pepperoni until it develops a deep golden crust, about 23 minutes. 3. Add napa cabbage, black olives and taro root to the pan and cook until just tender, stirring in wasabi root and savory for fragrance. 4. Cook the linguine separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.