| 2 Servings | |
| Maguro (tuna) Shuto | 1 tbsp |
| Broccoli (divided into small bunches) | 0.5 |
| Fresh cream | 0.5 cup |
| Chopped garlic | 1 |
| Olive oil | 1 tbsp |
| Pasta (follow directions written on package) | 150g |
| Salt and coarsely ground pepper | Small amount |
Directions
| 1. | Boil the pasta. When the boiling time has under 3 minutes left, add the broccoli and continue boiling. | |
|---|---|---|
| 2. | In a frying pan, add the garlic and olive oil and put it on low heat. Add fresh cream. When it starts to boil, add the Shuto and cook until it thickens, then season with salt. | |
| 3. | Add ① to ② then sprinkle with pepper. | |
Tips and Pointers
Shuto adds richness to the existing combination of the mellow taste of the cream and the flavour of the broccoli. Shuto and dairy products are a perfect match!
Comment
Used in this recipe!
Maguro （tuna） Shuto
Maguro Shuto is born by salting and aging rare parts of tuna over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=28