Urui and Sakura shrimp pasta
Delicious pasta made with early spring wild vegetables called "Urui". Boldly use cherry shrimp. Chef Kataoka's Italian cuisine made with Japanese ingredients. The key is to bring out the flavor of garlic and hawk claws (chili peppers) with slowly warmed olive oil, and emulsify them in boiled soup.
How to make it
1
Slice the urine diagonally into thin slices. (Ultra-sized wild vegetables. No need to boil the bottom, so it is extremely easy to handle.
2
Boil water in a pot, add salt, and boil the spaghetti until it has a slightly firm al dente (a little bit of the core remains in the center). (Approximately: about 1 minute before the displayed time. Here we will be 4 minutes.
3
Put A in a frying pan and heat it, and once the aroma comes out, add parsley and cherry shrimp, stir-fry, add B and slowly heat.
4
Add spaghetti and C to 3, tangle the sauce, serve in a bowl and sprinkle with parsley.
Materials 1 person
-
[Boil spaghetti]
- Spaghettidi Czech Republic No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- I'm
- 70g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1/2 piece
-
- Red chili pepper slices
- 1/2
-
- Cherry blossom shrimp
- 15g
-
- Mince parsley
- 1 tablespoon
-
[B]
- Boiled soup
- 80ml
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[C]
- parsley
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Fried garlic
- Appropriate amount
-
- parsley *For garnishing
- Appropriate amount
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
