Raw shirasu and zucchini pasta
To preserve the soft texture, do not cook the raw sardines, but add them when they are mixed with the boiled pasta.
How to make it
1
Cut the zucchini into 1cm wide half-moon cut.
2
Boil the spaghetti in al dente.
3
While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.
4
Add the zucchini and fry over low heat, then add salt and spaghetti boiling soup (about 80ml), and parsley (1 tsp).
5
When shirasu, add the boiled spaghetti, olive oil (1 tablespoon), and coarsely smelt black pepper and mix well.
6
Add some salt (a little bit) and spaghetti boiled soup (about 50ml) to adjust the flavor.
7
Place it on a plate, sprinkle the remaining parsley and krasumi powder to finish.
Materials 1 person
-
- zucchini
- 60g
-
- salt
- One Pick
-
- Mince parsley
- 2 tsp
-
- Raw sardine
- 20g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Coarsely smelt black pepper
- A little
-
- Karasumi powder to your liking
- A little
-
[A]
- Chop garlic
- 1 piece
-
- red chili peppers in half and remove seeds
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin
- 3/2 tbsp
-
Olive Oil
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
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