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
Materials1 person
-
[Boil spaghetti]
- Spaghetti di Czech No. 10 Fedelini
- 80g
-
- Boiled water
- 3000ml
-
- salt 1% salt in boiling
- 30g
-
- Urui
- 70g
-
[A]
-
Ardoino
Extra Virgin Olive - 2 tbsp
-
Ardoino
-
- minced garlic
- 1/2 piece
-
- red chili peppers Sliced
- 1/2
-
- Sakura shrimp
- 15g
-
- parsley Chopped
- 1 tablespoon
-
[B]
- Boiling water
- 80ml
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[C]
- parsley
- 1 tablespoon
-
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- Garlic fried
- Appropriate amount
-
- parsley (for garnish)
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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