Broccoli and Shuto Cream Pasta
| 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 |
作り方
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.
コツ・ポイント
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!
このレシピで使用しています！
Tuna Shuto
Maguro (tuna) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.