Herb-Crusted Pepperoni and Linguine Bowl

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.