Small potato spaghetti
Boil water in a pot, add salt, and boil the spaghetti until it becomes a slightly firm al dente. (Approximately: about 1 minute before the displayed time)
Cut one of the green onions diagonally 5mm thick, and the other slice roughly chop. Chop the prosciutto into roughly minced ham.
Heat olive oil, garlic and red chili peppers in a frying pan, and when it's golden brown, remove the garlic and red chili peppers.
Turn off the heat, add the small potatoes, roughly crush them with a fork, add the diagonally sliced green onions, and set the heat again.
After stir-frying a little, add the boiling soup, add the prosciutto, simmer to make it thicker.
Add the spaghetti from [1] to [6] and mix. To finish off, mix with olive oil, half of the coarsely chopped green onions, parsley and garlic.
Place on a plate and place the remaining green onions, garlic and red chili peppers that you've taken out using [3].
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- Small potatoes
- 100g
-
- Long onion
- Two
-
- Prosciutto
- 6g
-
- Olive oil
- 2 tbsp
-
- Chop garlic
- 1 tsp
-
- Green chili pepper
- 1 small
-
- Boiled soup
- 100cc
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Boiled water
- 3L
-
- salt
- 25g
-
- For finishing olive oil
- 1 tablespoon
-
- For minced parsley
- 1 tablespoon
-
- chopping and finishing
- 1/2 tsp
