Shishi Chicken and Shilas Pasta
Spicy chili pasta. The flavor of the shirasu is soaked in, making this a recommended pasta that you should try in the summer. The anchovies are salty, so please adjust the amount of salt by looking at the taste.
How to make it
1
Slice the Kujo green onions diagonally thinly. Cut the red and green chili peppers into small pieces. Start boiling the federini.
2
Heat olive oil and garlic in a frying pan, and then add the cut vegetables from [1], shishi pepper and anchovies to the fox-colored garlic.
3
Add 50cc of pasta water and Italian parsley to the vegetables that have softened and make into sauce.
4
Add boiled pasta and shirasu to [3] and mix with the sauce.
5
Toss the frying pan while stirring, adjust the flavor with oil and salt and pepper (not included in the amount), and sprinkle some seaweed to finish off.
Ingredients for 3 people
-
- Kujo Negi
- 50g
-
- Red chili pepper raw
- 1 medium
-
- Green chili pepper raw
- 1 medium
-
- Federini
- 280g
-
-
Olive Oil
Ardoino Extra Virgin - 5 tablespoons
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Shishito Chicken
- 120g
-
- Anchovies
- 3 filets
-
- Boiled juice
- 50cc
-
- Italian parsley chopped
- 1 tablespoon
-
- Shirasu
- 1 pack (110g)
-
- Small cut for assatsuki
- Appropriate amount
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
