Steps

1. Finely chop the black olives.
   🕒 01:51
2. Cut the burdock root into bite-sized pieces. (Key Tip!) Cutting it thicker than julienned will match the texture of the linguine.
   🕒 02:04
3. Remove the core from the tomatoes and roughly chop them.
   🕒 02:36
4. If the beef strips are large, cut them into manageable pieces.
   🕒 03:01
5. Bring a large pot of water to a boil and start cooking the linguine (160g). Cook for about 11 minutes.
   🕒 03:13
6. Melt the butter (20g) in a frying pan and sauté the burdock root (100g) until well-cooked.
   🕒 03:22
7. Add the garlic (to taste) to the frying pan with the burdock root to release its aroma, then add the anchovy fillets (2).
   🕒 06:13
8. Add the chopped black olives (30g) to build the flavor base.
   🕒 06:31
9. Add the beef strips (250g) to the frying pan and season with salt (to taste).
   🕒 06:49
10. Sear the meat to develop a rich, savory flavor. (Key Tip!) Avoid over-stirring and allow it to brown for a bit to create depth.
    🕒 06:59
11. Once the meat is cooked, add the roughly chopped tomatoes (2).
    🕒 08:54
12. Lightly cook the tomatoes, keeping their shape, and season with a little salt (to taste).
    🕒 09:00
13. Add the cooked linguine to the frying pan and toss with a little of the pasta cooking water to combine everything. (Key Tip!) Adding the pasta water helps create the sauce in the pan, allowing the ingredients' umami to be well absorbed by the pasta.
    🕒 09:33
14. Season lightly with salt (to taste) and drizzle with olive oil (to taste).
    🕒 10:19
15. Turn off the heat, then stir in the Parmesan cheese (20-30g) and chopped parsley (2 tbsp). Your dish is complete!
    🕒 10:37