Surf & Turf
with Romano pepper & Tomato Salsa- Selderij
- Schaaldieren
- Ei
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Kan sporen van allergenen bevatten
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
- Selderij
- Noten
- Schaaldieren
- Vis
- Walnoten
- Weekdieren
Ingredienten
1 stuk(s)
Gemarineerde steak
(Bevat: Selderij Kan bevatten: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
80 gram
Garnalen
(Bevat: Schaaldieren)
1.5 tl
Piri-pirikruiden
½ zakje(s)
BBQ-rub
1 stuk(s)
Knoflookteen
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
125 gram
Verse tagliatelle
(Bevat: Ei, Tarwe, Gluten Kan bevatten: Melk (inclusief lactose), Mosterd, Soja, Noten, Schaaldieren, Vis, Walnoten, Weekdieren)
1.5 stuk(s)
Tomaat
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Rode puntpaprika
½ stuk(s)
Ui
Zelf toevoegen
1 el
[Plantaardige] roomboter
1 tl
Mosterd
1 tl
Rodewijnazijn
½ el
Extra vierge olijfolie
100 ml
[Plantaardige] melk
½ stuk(s)
Zoutarm kippenbouillonblokje
Benodigdheden
Instructies
- Take the steak out of the fridge and allow it to reach room temperature.
- Boil plenty of salted water in a pot or saucepan for the tagliette.
- Chop the onion and crush or mince the garlic.
- Heat a knob of butter in a frying pan with a lid over medium-high heat fry the shrimp 3 minutes together with the piri-piri seasoning (see Tip). Season to taste with salt and pepper. Remove from the pan and set aside.
*Take care, this ingredient is spicy! Use as preferred.
- In the same pan, fry the onion and garlic for 2 - 3 minutes.
- Add the BBQ-spice mix (see Tip), mustard, stock cube, milk and cooking cream. Lower the heat, cover with a lid, and simmer for 8 - 10 minutes.
- Meanwhile, finely dice the tomato and Romano pepper.
- Transfer the tomato to a salad bowl and combine it with the white wine vinegar and extra virgin olive oil. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak, together with the Romano pepper, 8 - 10 minutes per side (see Tip).
- Remove from the pan, season with pepper and allow to rest for at least 3 minutes under aluminium foil.
- Cook the fresh tagliatelle for 3 - 4 minutes, then drain and set aside.
- Finely chop the parsley.
Tip: if preferred, fry for 1 - 3 minutes for a rare steak or 3 - 5 minutes for medium.
- Transfer the tagliatelle to the sauce and mix well to combine. Season to taste with salt and pepper.
- Cut the steak into slices.
- Serve the pasta on plates, top with the steak, shrimps and finish with the salsa.
- Garnish with the parsley.
