Komatsuna and Jakon Pasta
Kataoka-style pasta can be made with komatsuna and small sardines, which can be bought anywhere. By slowly cooking the small sardines, the flavor of the oil is added. If you don't like spicy food, remove the chili pepper halfway through
How to make it
1
Cut the komatsuna into 1cm wide pieces
2
Bring a pot of water to a boil, add salt, and boil the spaghetti until it is slightly firm (with a core still slightly in the center). (Guideline: 1.5 to 2 minutes before the recommended cooking time. In this example, boil for 4 minutes 15 to 20 seconds.)
3
Heat A over low heat, and when the garlic turns golden brown, add the small sardines and stir-fry for 1 minute
4
1. Add B and cook for about 3 minutes, then add spaghetti, olive oil, and parsley and mix lightly
5
Place on a plate and sprinkle with fried garlic and parsley
Materials 1 person
-
[Boil spaghetti]
- Spaghettidi Czech Republic No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- Small sardines
- 20g
-
- Boiled and squeezed komatsuna
- 130g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 5/2 tablespoon
-
Olive Oil
-
- Chop garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
[B]
- salt
- A little
-
- Pick it
- A little
-
- White wine
- 1 tablespoon
-
- Boiling water
- 80ml
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Mince parsley
- A pinch
-
- roughly chopped and deep fried until golden brown
- Appropriate amount
-
- parsley (for garnish)
- Appropriate amount
[PR]
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