Spaghetti with spring cabbage and raw firefly squid
This is a dish that allows you to enjoy seasonal ingredients. If you use foiled firefly squid instead of raw firefly squid, be sure to roughly chop the squid
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Remove the eyes and cartilage from the firefly squid. Cut the cabbage into large chunks (about 8cm cubes). Roughly chop the capers
2
Add olive oil, garlic, and deseeded chili peppers to a frying pan and fry over medium heat until fragrant
3
Boil the spaghetti for a shorter time than the standard cooking time (minus 1 minute to 1 minute 15 seconds)
4
In the frying pan (2), lightly fry the firefly squid, add the capers, white wine, spaghetti water, anchovy paste, and spring cabbage, and fry for approximately 2 minutes
5
Mix the boiled spaghetti well with [4] and serve in a mixing bowl with parsley and olive oil
Materials 1 person
-
- cabbage spring cabbage
- 1 piece
-
- Raw firefly squid
- 8 pieces
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Mince parsley
- 1 tablespoon
-
-
Olive oil
finishing
Aldoino extra virgin
- 1/2 tbsp
-
Olive oil
finishing
-
[A]
- Eagle's Claw
- 1 bottle
-
- capers
- 1/2 tsp
-
- Anchovy paste
- 2g
-
- Spaghetti boiled soup
- 80cc
-
- White wine
- 30cc
-
[Boil spaghetti]
- Spaghetti
- 80g
-
- Boiled water
- 3000cc
-
- salt
- 30g (1% concentration)
[PR]
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