Peach Cappelini
Once the peaches are mixed with seasonings, let them cool.
How to make it
1
Peel the peaches and cut them into 5mm wide combs.
2
Put [1] in a bowl, mix with A, and chill in the fridge.
3
Boil water in a pot, add salt, and boil the cappelini until it has a slightly firm al dente (the core remains in the center). (Approximately: about 1 minute before the displayed time.)
4
Remove [3] in ice water, pour it into a colander, and thoroughly remove any water.
5
[2] and [4], mix well with B, and add the seasoning and cut into 5cm wide pieces, and garnish with the savory savory.
Materials 1 person
-
- peach
- 1 piece
-
[Boil spaghetti]
- Cappelini
- 40g
-
- Boiled water
- 3000ml
-
- Salt *1% salt in relation to water
- 30g
-
[A]
- Onion sliced and soaked in ice water
- 15g
-
- Lemon juice
- 1 tablespoon
-
- Honey
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- 1cm cubes tomato
- 1 tablespoon
-
- Asatsuki small cut
- 1 tablespoon
-
- salt
- A little
-
- Pick it
- A little
-
[B]
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Pick it
- A little
-
- Siblet
- 5 bottles
-
- of assatsuki , for decoration
- A little
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
