A rich gluten free carbonara recipe from chef geoffrey smeddle, where the traditional pasta is replaced with salsify ribbons. Topped with a confit pork cheek, this is a delicious winter carbonara recipe.
Ingredients For Confit Pork And Salsify Carbonara Recipe
1 teaspoon Black peppercorns
1 teaspoon Cloves
1 teaspoon Fennel seeds
1 teaspoon Juniper berries
1 Cardamom pod
1 stick Cinnamon
1 Star anise
250 gram Salt
2 teaspoon Sugar
3 sprig Fresh thyme
3 sprig Fresh rosemary
2 Garlic Cloves
2 Pork cheeks
Duck fat
1 Pig skin
Salt
150 gram Pancetta
75 milliliter White wine
450 milliliter Single cream
75 gram Grated Parmesan
Black pepper
Milk
1 Egg yolk
150 milliliter White wine
1 pinch Salt
1 Lemon
8 Batons of salsify
2 teaspoon Chopped Parsley
8 Vacuum packed cooked chestnuts
Vegetable oil
Freshly ground black pepper
1 teaspoon Black peppercorns
1 teaspoon Cloves
1 teaspoon Fennel seeds
1 teaspoon Juniper berries
1 Cardamom pod
1 stick Cinnamon
1 Star anise
250 gram Salt
2 teaspoon Sugar
3 sprig Fresh thyme
3 sprig Fresh rosemary
2 Garlic Cloves
2 Pork cheeks
Duck fat
1 Pig skin
Salt
150 gram Pancetta
75 milliliter White wine
450 milliliter Single cream
75 gram Grated Parmesan
Black pepper
Milk
150 milliliter White wine
1 pinch Salt
1 Lemon
8 Batons of salsify
1 Egg yolk
2 teaspoon Chopped Parsley
8 Vacuum packed cooked chestnuts
Nutrition value
603
calories per serving
12 g Fat23 g Protein85 g Carbs34 g FiberOther
Current Totals
12 g Fat
23 g Protein
85 g Carbs
34 g Fiber
MacroNutrients
Carbs
85 g
Protein
23 g
Fiber
34 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
1034 mg
Iron
10 mg
Vitamin A
181 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
56 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
109 mg
Manganese
14 mg
Phosphorus
489 mg
Selenium
29 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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