Raw shirasu and zucchini pasta
To keep the raw shirasu soft, do not overcook it, and add it just as you are mixing it with the boiled pasta
How to make it
1
Cut the zucchini into 1cm half-moon slices
2
Boil the spaghetti 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, spaghetti cooking water (about 80ml) and parsley (1 teaspoon)
5
Add the shirasu, boiled spaghetti, olive oil (1 tablespoon), and coarsely ground black pepper and mix well
6
Add a little salt and spaghetti cooking water (about 50ml) to adjust the flavor
7
Arrange on a plate and sprinkle with the remaining parsley and dried mullet roe powder to finish
Materials1 person
-
- zucchini
- 60g
-
- salt
- One Pick
-
- parsley Chopped
- 2 tsp
-
- Raw whitebait
- 20g
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- Coarsely smelt black pepper
- A little
-
- Add karasumi powder to your liking.
- A little
-
[A]
- minced garlic
- 1 piece
-
- the red chili pepper in half and remove the seeds.
- 1 bottle
-
-
Ardoino
Extra Virgin Olive
- 3/2 tbsp
-
Ardoino
-
[Boil spaghetti]
- Spaghetti di Czech No. 10 Fedelini.
- 80g
-
- hot water Can also be used with
- 3000ml
-
- salt 1% salt in boiling
- 30g
[PR]
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