Cream Cheese Shuto Pasta
| 1 Serving | |
| Katsuo (bonito) Shuto | 1 tsp |
| Mini green asparagus (cut to 1/2) | 5 |
| Mushrooms (thick slices) | 2 |
| Garlic (chopped) | 0.5 |
| Cream cheese | 1 tbsp |
| Fresh cream | 50cc |
| Olive oil | 2 tbsp |
| Pasta (boiled as indicated) | 70g |
| Salt | Small amount |
| Pink pepper or black pepper | As needed |
| Italian parsley | As needed |
作り方
1
Boil the pasta. Once there are about 30 seconds left to boil, add the mini asparagus in a separate pot. Do not drain the boiled water you cooked the pasta in. Leave enough boiled water to use for later cooking.
2
In a frying pan, add the olive oil and stir fry the mushrooms. Add garlic for flavouring.
3
Put the Shuto in ② and add the boiled water (3 tbsp) from the pasta for ①.
4
Put the fresh cream and cream cheese that have been returned to room temperature in ③ and let it boil.
5
Add ① to ④ and season with salt.
6
Serve on a plate, garnish with pink pepper, and sprinkle Italian parsley.
コツ・ポイント
Pour Shuto gently from the side of the skillet and add the leftover boiled water used to cook the pasta. That way it brings out the aroma and the flavour .
このレシピで使用しています！
鲣鱼酒盗
鲣鱼酒盗是用盐腌制和长期陈化这些鱼的稀有部分制成的。这些 “日本凤尾鱼 ”利用这种长期陈化过程的优势，风味浓郁，可用作许多菜肴的主要配料或秘制配料。它可以作为简单的点心，放在奶油奶酪上；也可以作为披萨的完美搭配；还可以作为精致的酱料，加入橄榄油或黄油中。