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
Materials1 person
-
- Mizuna
- 40g
-
- bacon
- 40g
-
[A]
-
Ardoino
Extra Virgin Olive - 2 tbsp
-
Ardoino
-
- Crushed garlic
- 1 piece
-
- Red chili pepper
- 1 bottle
-
- parsley Chopped
- A little
-
-
Ardoino
Extra Virgin Olive
- A little
-
Ardoino
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[Boil spaghetti]
- Spaghetti di Czech No. 10 Fedelini
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content in water
[PR]
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