Mizuna, bamboo shoots, cherry shrimp pasta, and fried chicken topping
I can't believe Fukinoto is so good with pasta! Just take a little effort and use it as a topping and make your home cooking a special dish from Chef Kataoka. The key to the sauce is to slightly simmer the ingredients in the boiling water. It brings out the delicious flavor of scallops and cherry shrimp. Add mizuna to the sauce at the same time as spaghetti and do not cook it too much. Kataoka's original fried fried chicken sardines. Pasta you'd like to try at least once.
How to make it
1
Cut the bamboo shoots into thin slices, cut the scallops into 2cm squares, and the mizuna into 4-5cm.
2
Boil water in a pot, add salt, and boil the spaghetti slightly (with a small core remaining in the center). (Approximately: about 1.5 to 2 minutes before the displayed time. Boil for 4 minutes 15 to 20 seconds here.
3
Put A on low heat, and when the garlic turns golden brown, add the bamboo shoots, scallops and B and mix together.
4
Add the cherry shrimp and the cooking liquid and simmer for 3-4 minutes.
5
Remove the chili peppers, add the spaghetti and mizuna and tangle them all together.
6
Add olive oil and salt, mix lightly and place on a plate. To finish off, fried fried fried chicken 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
-
- bamboo shoots
- 20g
-
- Scallops
- 80g
-
- Mizuna
- 50g
-
- Cherry blossom shrimp
- 3g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 5/2 tbsp
-
Olive Oil
-
- Chop garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
[B]
- salt
- A little
-
- Pick it
- A little
-
- White wine
- 40ml
-
- Mince parsley
- A pinch
-
- Boiled soup
- 70ml
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- salt
- A pinch
-
- Fried Fukinoto fried chicken was cut into 5mm squares beforehand and fox-colored at 170°C.
- Appropriate amount
-
- parsley *For garnishing
[PR]
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