Peperoncino with Mizuna and Bacon
Mix it at the end to keep the mizuna crisp
How to make it
1
Cut the mizuna into chunks and cut the bacon into 1cm pieces
2
Put A into a frying pan, and when it becomes fragrant, add the bacon and fry until crispy, then remove half of the bacon and set aside
3
Add spaghetti cooking water (1 ladleful, not included in the recipe) to a frying pan, remove the garlic, and add the parsley
4
Boil the spaghetti until firm (approximately 4 and a half minutes)
5
Add the cooked spaghetti to the frying pan and mix
6
Add olive oil, mizuna, salt and coarsely ground black pepper, mix well again, place on a plate and top with the bacon that you set aside
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]
- Spaghetti di Czech No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content in water
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
