Eringigi seafood with ragu sauce
By making a notch in the eringi, oil will enter from it, making it easier to cook.
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.
Materials 1 person
-
- Eringi
- 2
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- White wine
- 30cc
-
- capers
- 1/2 tsp
-
- Black olive
- 1 tablespoon
-
- For ragu sauce
- 60cc
-
- For tomato sauce
- 2 tbsp
-
- water sauce
- 50cc
-
- chopped shimeji mushrooms and sauce
- 10g
-
- chopped sauce
- 10g
-
- cutting and finishing asatsuki
- A little
-
-
Olive oil
finishing
Aldoino extra virgin
- A little
-
Olive oil
finishing
[PR]
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