Eringi's balsamic saute
Do not add butter from the beginning, but add later. If you press the eringgi with chopsticks and it becomes softer, it is proof that it is cooked.
How to make it
1
Half the eringigi and lightly add salt and pepper (not included in amount). Cut the cherry tomatoes in half.
2
Heat the frying pan, add olive oil, and add the garlic crushed with a knife. Once the garlic scent comes out, add the eringigi and cook over high heat.
3
Once the eringigi is browned, turn it over, lower the heat and grill it, add butter and melt it.
4
Once the butter has melted, remove the eringi and garlic from the frying pan, add all the cut cherry tomatoes and the sauce ingredients, heat them, and make the sauce.
5
Place eringi on a plate, pour sauce over it, sprinkle it with Italian parsley and sprinkle it with Italian parsley to finish.
Ingredients for 2 people
-
- Eringi
- 2 large pieces
-
- Cherry tomato
- 4 pieces
-
- garlic
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- butter
- 5g
-
[sauce]
- Balsamic Vinegar
- 4 tbsp
-
- Lemon juice
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Italian parsley finish
- Appropriate amount
[PR]
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