Peach Cappelini
Once the peaches have been mixed with the seasonings, chill them thoroughly
How to make it
1
Peel the peaches and cut them into 5mm wedges
2
Put [1] into a bowl, mix with A, and chill in the refrigerator
3
Bring a pot of water to a boil, add salt, and boil the capellini until slightly al dente (with a little core remaining in the center). (Guideline: about 1 minute before the recommended cooking time.)
4
[3] Place in ice water, drain in a colander, and drain thoroughly
5
Mix [2], [4] and B well, adjust the seasoning, and place in a serving dish. Garnish with chives and green onions cut into 5cm widths
Materials 1 person
-
- peach
- 1 piece
-
[Boil spaghetti]
- Cappelini
- 40g
-
- Boiled water
- 3000ml
-
- Salt *1% salt content of water
- 30g
-
[A]
- onions soaked in ice water
- 15g
-
- Lemon juice
- 1 tablespoon
-
- Honey
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Tomato, diced 1cm
- 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
-
- Finely chopped green onions, for garnish
- A little
[PR]
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