Chrysanthemum and Jaco Pasta
Stir-fried the jakko slowly to make it fragrant.
How to make it
1
Chop the chicory into rough cuts. Heat A in a frying pan and fry the jellyfish.
2
Boil the spaghetti to a firmer level. (1 minute before the displayed time. Here it was boiled for 2 minutes and 30 seconds.)
3
Add chicory chrysanthemums to a frying pan and stir-fry them quickly, then add salt and coarsely broiled black pepper, add spaghetti boiling soup (60cc, not included in the amount) and simmer a little.
4
Add boiled spaghetti to a frying pan, add olive oil, add salt, coarsely smelt black pepper and parsley, and mix well.
5
Place on a plate and sprinkle with parsley and you're done.
Materials 1 person
-
- Spring chrysanthemum
- 80g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- garlic
- 1 tsp
-
- I'm
- 20g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Mince parsley
- A little
-
[Boil spaghetti]
- Spaghettima Mar Super Pronto Early Boiled Spaghetti 1.6mm
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content relative to water
[PR]
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