HOMERecipe:Watercress and Mushroom Pasta

Watercress and mushroom pasta

Chef Kataoka secretly shares his recipe for a delicious dish with a refreshing spring-like aroma of green vegetables that will have you hooked. It's sure to become a staple. Try using a surprising amount of watercress. By using the watercress stems, which are usually discarded, you can create a delicious, fragrant dish. The key to the flavor is the saltiness of the prosciutto

Italian

Pasta oil and salt base

Kataoka Mamoru

[Book by Chef Kataoka] Authentic Italian food that can be enjoyed at home, professional flavors.

Amazon

Cooking time: 7 minutes

modified recipe0posts

How to make it

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.

Tear the watercress leaves and use them as a finishing touch. Finely chop the stems. Cut the white mushrooms into 5mm pieces

Put A into a frying pan and heat until fragrant, then add the white mushrooms and watercress stems only and stir-fry, allowing the flavor and aroma to blend with the oil

Add the cooking water, parsley, and 1 slice of prosciutto (tear into bite-sized pieces by hand) to 3, then add 1, B, and the remaining watercress (tips of the leaves), mix well, and serve in a serving dish. Top with the remaining prosciutto and sprinkle with parsley