|10 min||25 min||4|
|3 star||Anise seeds|
|1 pods||Cardamom pods|
|2 clove(s)||Garlic (minced)|
|1 tsp minced||Ginger root|
|1 tbsp||Parsley, fresh (minced)|
|3 medium||Pear (bartlett, peeled)|
|1/4 cup||Pine nuts, dried|
|2 tbsp||Sesame oil|
|1 medium shallot(s)||Shallots (finely diced)|
|1 cup||Shiitake mushrooms, raw (caps)|
|1 tbsp||Soy sauce, tamari|
|4 cup chopped||Tatsoi|
|2 tbsp||Vegetable stock/broth|
|3 cup||White wine, dry|
In a food processor, process the pine nuts until pasty. Add the mushrooms, ginger, and parsley and pulse until the mushrooms are finely minced. Drizzle with the tamari and shape the mixture into small patties.
In a saute pan over medium heat, cook the oil until wisps of smoke appear. Quickly add the shallot and garlic and saute until brown.
Add the tatsoi and vegetable stock and toss two or three times until the tatsoi just wilts. Remove from the pan. Place all the ingredients and enough water to just cover the pears in a medium-sized saucepan or small pot.
Gently cook over low heat for 20 minutes or until the pears are tender all the way through. Remove the pears (but save the poaching liquid) and place them in a bowl of ice water. Return the pears to the poaching liquid once it has cooled.
To serve, place one tartar patty on each plate. Cut a section of pear and slice and fan it next to the tartar patty. Top with some of the wilted tatsoi.