Shuto peperontino|Recipe|Shiino's Shuto

Recipe


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Shuto peperontino Radio CM

《 Ingredients 》
Olive oil 1/4cup
Garlic paste 1part
Hot pepper (Chili rings) 1
Maguro Shuto 1teaspoon
Pasta 80g
Pasta water 1/4cup
Parsely right amount
Salt, pepper right amount

How to make

1

Boil hot water in a big pot and add salt and boil pasta.

2

Fry olive oil, garlic, pepper with low fire until the aroma comes up.

3

Add Shuto in 2, and melt it with natural heat.

4

Add pasta in 3 and salt and pepper.

5

Mix it widely and add parsley.

Knack and Point

You can make it more hot by not taking out the pepper's seed.

Use in this Recipe

Maguro Shuto

Our original product, Maguro Shuto is made from Tuna’s stomach salted and aged in a long term fermentation. The natural Umami and deep taste goes great with Sake, or beer and hot rice. Also as an Umami accent and Fish hormone, you can use it in several sauce as pasta and dressing. It can be used in any kind of cooking.