Galette in taro sea urchin
The flour mixture acts as a binder so the dough doesn't fall apart when baked
How to make it
1
Wrap the boiled taro in plastic wrap and flatten it with your hands. Finely chop the onion and sauté in olive oil until golden brown
2
[1] Mix the sautéed taro and onion, parsley, salt, pepper, and flour with a knife, mashing them together, flattening them, and dividing them into two equal parts
3
Place the sea urchin on one half of the side of [2], cover with the other half, and shape it. Sprinkle flour (not included in the recipe) on both sides
4
Heat olive oil and butter in a frying pan and cook slowly over low heat. Once browned, flip the meat over
5
Heat butter in a frying pan, mix with chives, parsley, and lemon juice to make a sauce, and pour over [4]
Ingredients for 1 person
-
- taro
- 2
-
- Onion
- 1 tablespoon
-
- Mince parsley
- 1 tablespoon
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Sea sea urchin
- 2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- butter
- 13g
-
- flour
- 6g
-
- Asatsuki small cut
- A little
-
- Mince parsley
- A little
-
- Lemon juice
- A little
[PR]
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