One-Pan Caviar with Shallot, White Cabbage and Serrano Pepper
- Beef tallow23 g207 kcal
- Caviar211 g302 kcal
- Celery seed2 g8 kcal
- Curry leaf1 bunch31 kcal
- Farfalle pasta157 g582 kcal
- Gochugaru (Korean chili flakes)4 g13 kcal
- Lovage1 bunch11 kcal
- Salt2 g0 kcal
- Serrano pepper2 piece4 kcal
- Shallot2 piece36 kcal
- White cabbage1 head225 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Baja-inspired comfort food: tender caviar paired with shallot, white cabbage and serrano pepper and farfalle pasta, finished with curry leaf and lovage and a hit of gochugaru (Korean chili flakes) and celery seed. 1. Pat the caviar dry and season with salt, gochugaru (Korean chili flakes) and celery seed. 2. Heat beef tallow in a heavy pan and pan-fry the caviar until it develops a deep golden crust, about 15 minutes. 3. Add shallot, white cabbage and serrano pepper to the pan and cook until just tender, stirring in curry leaf and lovage for fragrance. 4. Cook the farfalle pasta separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.