recipes:carrot-and-zucchini-over-romesco
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recipes:carrot-and-zucchini-over-romesco [2021/04/27 13:45] sking |
recipes:carrot-and-zucchini-over-romesco [2021/04/27 13:52] (current) sking |
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| - | ====== | + | ====== Carrots and Zucchini over Romesco ====== |
| {{tag> | {{tag> | ||
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| | 1 | ea | Zucchini (175 g) | | | 1 | ea | Zucchini (175 g) | | ||
| | 2 | small | Carrots (130 g) | | | 2 | small | Carrots (130 g) | | ||
| - | | 2 | cups | Arugula (60 g) | | ||
| | 1 | cup | [[recipes: | | 1 | cup | [[recipes: | ||
| - | | 1 | tbsp | Sherry vinegar | | ||
| - | | 1 | tbsp | [[recipes: | ||
| | 1 | tbsp | [[recipes: | | 1 | tbsp | [[recipes: | ||
| + | | 1 | tbsp | [[recipes: | ||
| + | | 2 | cups | Arugula (60 g) | | ||
| + | - Prep | ||
| + | - Cut pork into strips or small bite sized pieces. | ||
| + | - 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). | ||
| + | - In same pan, add the zucchini and carrots. | ||
| + | - 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 | ||
recipes/carrot-and-zucchini-over-romesco.1619545519.txt.gz ยท Last modified: 2021/04/27 13:45 by sking
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