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Truffle Linguine With Tomatoes and Pancetta

 
One serving costs about $0.11

$0.11 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 gluten-free,pescetarian,gluten free,pescatarian side dish
spoonacular Score:12%

Spoonacular Score: 12%

 

Truffle Linguine With Tomatoes and Pancetta requires approximately around 45 minutes from start to finish. For 11 cents per serving, you get a side dish that serves 24. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 10 calories. 1 person were impressed by this recipe. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up water, cornstarch, ginger root, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns an improvable spoonacular score of 10%. Users who liked this recipe also liked Pancetta Risotto with Truffle Oil, Linguine with Pancettan and Parmesan, and Linguine With Scallops And Pancetta.

Ingredients

Servings:
5
5  scallops
scallops
some
some black salt and pepper
black salt and pepper
1 tsp
1 tsp butter
butter
3 inches
3 inches ginger root
ginger root
1
1  carrot
carrot
1 Tbsp
1 Tbsp water
water
250 ml
250 ml carrot juice
carrot juice
1 Tbsp
1 Tbsp dijon mustard
dijon mustard
1 tsp
1 tsp cornstarch
cornstarch
1 tsp
1 tsp water
water
5  scallops
5
scallops
some black salt and pepper
some
black salt and pepper
1 tsp butter
1 tsp
butter
3 inches ginger root
3 inches
ginger root
1  carrot
1
carrot
1 Tbsp water
1 Tbsp
water
250 ml carrot juice
250 ml
carrot juice
1 Tbsp dijon mustard
1 Tbsp
dijon mustard
1 tsp cornstarch
1 tsp
cornstarch
1 tsp water
1 tsp
water

Equipment

immersion blender
immersion blender
paper towels
paper towels
microwave
microwave
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
immersion blender
immersion blender
paper towels
paper towels
microwave
microwave
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl


Instructions

Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. To make the ginger juice by peeling and grating the ginger and squeezing out the ginger juice from the grated pieces into a small bowl. Peel and thinly slice the carrot. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes. Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender. Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper. Mix the cornstarch with water and add to the sauce, stirring quickly to thicken. At the same time, melt the butter in a skillet. Add the scallops and sear on each side for 3-4 minutes until nicely browned. Spoon the sauce in a serving dish, and place the seared scallops in the center. Garnish with parsley if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.11
Ingredient
5 scallops
1 teaspoon butter
3 inches ginger root
1 carrot
250 milliliters carrot juice
1 tablespoon dijon mustard
Price
$1.16
$0.04
$0.12
$0.11
$1.07
$0.15
$2.65

Tips

Health Tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
10 Calories
0.54g Protein
0.24g Total Fat
1g Carbs
1% Health Score
Limit These
Calories
10
1%

Fat
0.24g
0%

  Saturated Fat
0.12g
1%

Carbohydrates
1g
1%

  Sugar
0.55g
1%

Cholesterol
1mg
0%

Sodium
37mg
2%

Get Enough Of These
Protein
0.54g
1%

Vitamin A
2422IU
48%

Vitamin K
1µg
2%

Phosphorus
16mg
2%

Vitamin B6
0.03mg
2%

Potassium
49mg
1%

Vitamin C
1mg
1%

Manganese
0.02mg
1%

covered percent of daily need

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