Myoga and tomato cappelini

Boil plenty of water in a pot and add 20g of salt. Remove the stove, place the tomatoes with a cross cut into the bottom in hot water, and after 20 seconds, remove them in ice water and peel them.

Wipe away the peeled tomatoes and then cut into combs and transfer to a bowl.

Shredded myoga and tossed with tomatoes.

3) Add coarsely chopped shiso leaves and seasoning (A) and mix quickly.

Boil the cappelini in hot water with about 1% salt (10g of salt if 1 liter of water) for about 2 minutes.
Once boiled, open the colander and place in ice water to remove rough heat (see EpiRecipe Point: How to boil a Cappelini).

Place the squeezed cappelini in a bowl of 4) and mix.

Add olive oil, balsamic vinegar and salt to taste and serve on a plate.
Topped with shredded myogata and parsley, it's finished.

[How to boil a cappelini]

1. Add 1% salt (10g of salt per liter of water) to boiling water.
2. Add the cappelini and mix immediately. The boiling time is about 2 minutes and 20 seconds.
When you are eating it warm, the cappelini is boiled for 2 minutes, but cold pasta is hard because it is covered in ice, so it will boil for about 20 seconds longer.
3 Prepare ice water in a bowl, add the boiled noodles and cool. (If you try lifting it up with chopsticks, as long as the noodles don't bend and straighten them!)
4 When they're cold, place them in a colander and drain them thoroughly.
5. Sprinkle a little salt (just pinch with your thumb and index finger) to wash the salty taste with ice water.