Galette in taro sea urchin
Mixing flour makes it a bond and does not fall apart when baked.
How to make it
1
Wrap the salted taro in plastic wrap and tap it with your hands to flatten it. Chop the onions and saute in olive oil until they are a candy color.
2
Mix the sauteed taro and onions from [1], parsley, salt and pepper, and flour using a knife, while crushing it, flatten it, and divide it into 2 equal parts.
3
Place the sea urchin on half of the side [2], cover the other half and wrap it, and mold it. Sprinkle both sides with flour (not included in amount).
4
Heat olive oil and butter in a frying pan and slowly cook over low heat. Return when it is browned.
5
Heat butter in a frying pan, mix clams, parsley, and lemon juice, 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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