Spaghetti with spring cabbage and raw firefly squid
This dish allows you to enjoy seasonal ingredients. If you use foil rather than raw firefly squid, coarsely chop the firefly 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
Firefly squid is taken from the eyes and cartilage. Cut the cabbage into large, sliced pieces (about 8cm square). Chop the capers roughly.
2
Stir in a frying pan with olive oil, garlic and seeds removed from the hawk claws over medium heat to add a aroma.
3
Boil spaghetti to a shorter period than the standard boiling time (1 minute to 1 minute and 15 seconds subtract).
4
Lightly stir-fry the firefly squid in the frying pan from [2] and add capers, white wine, spaghetti boiling soup, anchovies paste, and spring cabbage. (Approximately 2 minutes)
5
Mix the boiled spaghetti well with [4] and add it to the bowl with parsley and olive oil.
Materials 1 person
-
- Cabbage Spring Cabbage
- 1 piece
-
- Raw squid
- 8 pea
-
-
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)
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