Eringigi seafood with ragu sauce

Italian
Appetizers made with seafood
Kataoka Mamoru
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By making a notch in the eringi, oil will enter from it, making it easier to cook.
Cooking time: 10 minutes
Excluding the cooking time for ragu sauce
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How to make it
1

Cut the eringi in half lengthwise, make diagonal cuts on both sides, and sprinkle with salt.

2

Put all the sauce ingredients in a pot and simmer.

3

Heat olive oil in a frying pan and bake the eringi. Once browned, add the white wine and bring to a boil. Add the capers and black olives and add half of the sauce from [2].

4

Place on a plate and pour in the assatsuki and olive oil to finish off.

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