Plat
Rosé Tteokbokki with Pancetta
30 minPour 2Nutri-Score C€€
C
30 min
30 minRosé Tteokbokki with Pancetta
ce qu’il vous faut
Ingrédients
pancetta (diced)Viandes80 g
garlic (minced)Fruits et légumes3 morceaux
onion (finely chopped)Fruits et légumes1 morceau
dashi stock (prepared)Épicerie250 ml- gochujangÉpicerie30 g
tteokbokki rice cakes (soaked in warm water if firm)Céréales300 g
heavy creamProduits laitiers120 ml
parmesan (finely grated)Produits laitiers30 g
mozzarella (shredded)Produits laitiers80 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
713kcal
- Glucides
- 88 g
- Protéines
- 21 g
- Lipides
- 31 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Râpe
pas à pas
Préparation
- Étape 1
Crisp the pancetta
- Heat a frying pan and add the diced pancetta.
- Fry until golden and the fat has rendered.
- Étape 2
Add garlic and onion
- Add the garlic and onion to the pan.
- Cook until softened and fragrant.
- Étape 3
Build the rosé sauce
- Pour in the dashi and stir in the gochujang until dissolved.
- Add the cream and let the sauce thicken slightly.
- Étape 4
Cook the rice cakes
- Add the rice cakes to the sauce.
- Simmer, stirring, until tender and the sauce coats them thickly.
- Étape 5
Finish with cheese
- Stir in the grated parmesan and season with black pepper.
- Scatter the mozzarella on top and let it melt before serving.