Cabbage and crepe pasta

Italian
Pasta oil and salt base
Kataoka Mamoru
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The key is to stir-fry the crepe japonicus in a lot of oil to give it a crispy texture.
Cooking time: 10 minutes
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How to make it
1

Cut the cabbage into bite-sized pieces and cut the olives into 5mm wide pieces. Cut the dried tomatoes into 5mm widths.

2

Boil the spaghetti along with the dried tomatoes until slightly firm. (Approximately: about 1 minute before the displayed time)

3

While boiling the spaghetti, add olive oil (3 tablespoons) and crepe crepe in a frying pan, heat over medium heat, and saute for about 3 minutes until crispy.

4

Place the crepe roe on kitchen paper.

5

Clean the frying pan with kitchen paper, then add A and heat over high heat, then lower the heat until the garlic is boiling and fry until golden brown.

6

Add the cabbage, spaghetti soup (about 80ml), and anchovies and simmer.

7

Add the crepe jako (1/3 of the amount), parsley (1 teaspoon), and salt, and mix on kitchen paper, then cover.

8

Once the cabbage is soft, add the boiled spaghetti to a frying pan, add olive oil (1 tablespoon), spaghetti soup (about 50ml), and parsley (1 teaspoon) and mix well.

9

Place on a plate and sprinkle the rest of the parsley and you're done.

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