This spaghetti with saury

Italian
pasta
Kataoka Mamoru
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Add salt to fry vegetables such as onions and mushrooms to give them a delicious flavor. Capers are the key to the flavor. You can also add pine nuts or dried grapes to your liking to your taste.
Cooking time: 20 minutes
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How to make it
1

Cut the onions into thin slices and the mushrooms into bite-sized pieces. Lightly sprinkle salt, coarsely ground black pepper and cake flour on both sides of the saury.

2

Put A in a frying pan and heat it over low heat. Once the garlic smells, add onion and a little salt (not included) and fry.

3

Once the onions are soft, add mushrooms and a little salt (not included), fry over high heat for 2-3 minutes, and then pour into a bowl.

4

Heat olive oil in the same frying pan and cook the saury from the skin. Bake golden brown on both sides, wipe off any excess oil and add white wine.

5

Flushing the saury into about 5cm length with chopsticks, add B in order, and simmer for about 10 minutes.

6

Boil water in a pot, add salt, and boil the federini until it has a slightly firm al dente (a little core remains in the center). (Approximately: about 1-2 minutes before the displayed time. Here it is 4 and a half minutes.

7

Add boiled federini and olive oil to [5], mix and combine them all, and serve on a plate. Finish with parsley.

Materials 2 people

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