Heshiko's pasta
The idea is to use heshiko instead of anchovies, and add milk and cream to create a creamy sauce
How to make it
1
Boil the pasta according to the time indicated on the package and drain in a colander. Roughly chop the heshiko and fry in a frying pan with olive oil
2
Add cream and milk to a frying pan to make the sauce
3
Add the drained pasta, toss and remove from heat
4
Serve in a bowl and top with chopped mitsuba to taste
Ingredientsfor 2 people
-
- Heshiko
- 30g
-
- pasta
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- Fresh cream
- 60cc
-
- milk
- 2 tbsp
-
- Mitsuba
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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