Coriandor Crusted Beef Cheeks/fresh Pappardelle/crab Claw And Caviar Salad Recipe
Savor tender coriander-crusted beef cheeks paired with homemade fresh pappardelle and a refreshing crab claw and caviar salad.
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Ingredients
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For the Coriander Crusted Beef Cheeks
For the Fresh Pappardelle
For the Crab Claw and Caviar Salad
Method
Coriander Crusted Beef Cheeks
- 1
Prepare the Beef Cheeks
Trim any excess fat from the beef cheeks and season with salt. Set aside.
- 2
Toast the Spices
In a dry pan, toast coriander seeds and black peppercorns over medium heat until fragrant, about 2-3 minutes. Grind to a powder.
- 3
Crust the Beef
Rub the toasted spice mixture onto the beef cheeks, ensuring an even coat.
- 4
- 5
Fresh Pappardelle
- 6
- 7
Knead the Dough
Turn dough onto a floured surface and knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- 8
Roll the Dough
Divide the dough into 4 pieces. Roll each piece into thin sheets using a pasta machine or rolling pin, then cut into wide strips for pappardelle.
Crab Claw and Caviar Salad
- 9
Prepare the Salad
In a bowl, combine mixed salad greens, crab claws, and caviar.
- 10
Dress the Salad
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Drizzle over the salad and toss gently.
