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--- recipes:carrot-and-zucchini-over-romesco [2021/04/27 13:42]
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+++ recipes:carrot-and-zucchini-over-romesco [2021/04/27 13:52] (current)
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-====== ~Carrots and Zucchini over Romesco ======
+====== Carrots and Zucchini over Romesco ======
+{{tag>Recipe Carne LowCarb 5}}
+|  2  | Servings |
+^  Qty  ^ Unit ^ Ingredient ^
+|  10  | oz | Pork butt |
+|  1  | ea | Zucchini (175 g) |
+|  2  | small | Carrots (130 g) |
+|  1  | cup | [[recipes:tangy-romesco|Tangy Romesco]] |
+|  1  | tbsp | [[recipes:pepita-dukkah|Pepita Dukkah]] |
+|  1  | tbsp | [[recipes:sherry-vinaigrette|Sherry Vinaigrette]] |
+|  2  | cups | Arugula (60 g) |
+  - Prep
+    - Cut pork into strips or small bite sized pieces.  Season with salt and pepper and set aside
+    - Cut zucchini into bite sized pieces
+    - Cut carrot into quarter inch thick pieces
+    - Clean and dry arugula
+  - Cook
+    - Cook the pork butt in a hot oiled pan for 4 minutes (2 minutes to brown, then stir occasionally for 2 more minutes until no pink is visible).  Remove from pan.
+    - In same pan, add the zucchini and carrots.  Cook until crisp-tender (2 to 4 minutes)
+    - Plating
+      - Smear a thin layer of romesco
+      - Top with vegetables
+      - Sprinkle on dukkah
+      - Top with pork
+    - Salad
+      - Toss the arugula with the sherry vinaigrette immediately before serving

Steven King