Peperoncino with Mizuna and Bacon
Mix it at the end to avoid damaging the crispness of the mizuna.
How to make it
1
Chop the mizuna into small pieces. Cut the bacon into 1cm wide pieces.
2
Put A in a frying pan, add the bacon and fry until crispy, then remove half of the bacon.
3
Add the spaghetti soup (1 ladle, not included) to a frying pan, remove the garlic and add the parsley.
4
Boil the spaghetti to a firmer level. (Approximately: about 4.5 minutes)
5
Add the boiled spaghetti to the frying pan and mix.
6
Add olive oil, mizuna, salt, and coarsely brothed black pepper, mix well, serve on a plate, place the bacon that you've removed, and then it's finished.
Materials 1 person
-
- Mizuna
- 40g
-
- bacon
- 40g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Crushed garlic
- 1 piece
-
- Red chili pepper
- 1 bottle
-
- Mince parsley
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- A little
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content relative to water
[PR]
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