recipes:carrot-and-zucchini-over-romesco
Carrots and Zucchini over Romesco
| 2 | Servings |
| Qty | Unit | Ingredient |
|---|---|---|
| 10 | oz | Pork butt |
| 1 | ea | Zucchini (175 g) |
| 2 | small | Carrots (130 g) |
| 1 | cup | Tangy Romesco |
| 1 | tbsp | Pepita Dukkah |
| 1 | tbsp | 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
recipes/carrot-and-zucchini-over-romesco.txt · Last modified: 2021/04/27 13:52 by sking
