Shine Muscat Cold Pasta
Cold pasta made with Shine Muscat and Pione. When making cold pasta, I often use thin pasta called cappellini, but this time I used Federini. Pione can be eaten as is, but if you have time, it's a good idea to peel it.
How to make it
1
Chop the Shine Muscat and Pione into four pieces, and peel the Pione. Cut the tomatoes into 2cm cubes.
2
Add the seasonings [1] and [A] to a bowl and mix. Add the chopped clams and soaked onions, add salt and olive oil to season with the flavor and put in the fridge to cool.
3
Boil the federini in hot water with 1% salt for 7 minutes. It's a good idea to prepare ice water so that it can cool down immediately. Boil for 7 minutes, then pour it into a colander, remove it in ice water and cool. Fry it in a colander and squeeze out the moisture thoroughly.
4
Combine federini with the ingredients in [2] and serve in a bowl. Sprinkle some Satsuki to your liking and complete it.
Materials for 6 people
-
- Shine Muscat
- About 8 tablets
-
- Pione
- Approximately 6 tablets
-
- tomato
- 4 pieces
-
- Federini
- 180g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Balsamic Vinegar
- 1 tablespoon
-
- Lemon juice
- 1 tablespoon
-
- salt
- Two knobs
-
- White pepper
- A little
-
- Chop garlic
- 1/2 tsp
-
- chopped in small
- 10g
-
- Sweet onion
- 30g
-
- salt
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- A little
-
Olive Oil
-
- For finishing assatsuki
- A little
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
