Surf & Turf
with Romano pepper & Tomato Salsa
Allergenen :
Selderij
•Schaaldieren
•Ei
•Tarwe
•Melk (inclusief lactose)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd30 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
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
1 stuk(s)
Knoflookteen
½ stuk(s)
Citroen
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
125 gram
Verse tagliatelle
(Bevat: Ei, Tarwe)
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
Voedingswaarden
Energie (kJ)4009 kJ
Energie (kcal)958 kcal
Vetten38.6 g
waarvan verzadigd19.7 g
Koolhydraten96.2 g
waarvan suikers19.9 g
Vezels13.6 g
Eiwitten57.5 g
Zout2.2 g
Benodigdheden
•Pan
•Koekenpan
•Saladekom
•Deksel
•Aluminiumfolie
Instructies
1
- 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. Juice half of the lemon and cut the rest into wedges.
- Heat a knob of butter in a frying pan with a lid over medium-high heat fry the shrimp 3 minutes. Deglaze with the lemon juice and season to taste with salt and pepper. Remove from the pan and set aside.
2
- In the same pan, fry the onion and garlic for 2 - 3 minutes.
- Add the Piri-Piri seasoning, 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.
3
- 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, for 1 - 3 minutes per side.
- 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.
4
- 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.
- Serve with the lemon wedges on the side. Garnish with the parsley.
