Urui and Sakura Shrimp Pasta
Delicious pasta made with the early spring wild vegetable "urui." Sakura shrimp is used boldly. Chef Kataoka's Italian cuisine is made with traditional Japanese ingredients. The key is to bring out the flavor of the garlic and chili peppers in slowly heated olive oil, then emulsify them with the cooking water
How to make it
1
Cut the uruy into thin diagonal slices. (Uruy is a mild-tasting wild vegetable. It doesn't need to be boiled, so it's super 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
Add A to a frying pan and heat. When the aroma comes out, add 1, parsley, and cherry shrimp and stir-fry. Add B and heat slowly
4
Add the spaghetti and C to 3 and mix with the sauce. Serve in a serving dish 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
-
- Urui
- 70g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1/2 piece
-
- Red chili pepper slices
- 1/2
-
- Sakura shrimp
- 15g
-
- Mince parsley
- 1 tablespoon
-
[B]
- Boiling water
- 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 garnish)
- Appropriate amount
[PR]
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