Raw shirasu spaghetti
When mixing fresh shirasu with pasta, be sure to turn off the heat and mix.
The key is to cook the remaining heat to half of the fruit.
The key is to cook the remaining heat to half of the fruit.
How to make it
1
Cut the green and red peppers into small pieces. Boil the federini in plenty of water.
2
Heat olive oil in a frying pan and add garlic to create a scent. Once the aroma comes out, add Italian parsley and a bowl of boiled water and turn into a sauce.
3
Once the sauce is thick, add the chili peppers and cook them for about 2 minutes. Add the boiled pasta and mix. Turn off the heat, add 40g of raw shiraka and mix, then lightly heat through the remaining heat.
4
Place pasta on a plate and top with fresh sardines for finishing. Sprinkle with Italian parsley and it's finished.
Ingredients for 1 person
-
- Green chili pepper
- 3g
-
- Red chili pepper
- 3g
-
- Federini
- 100g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1/2 tbsp
-
- Italian parsley
- 1/2 tbsp
-
- Raw sardine
- 40g
-
- For finishing raw sardines
- 10g
-
- Italian parsley finish
- Appropriate amount
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
