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！
Katsuo (bonito) Shuto
Katsuo Shuto is born by salting and aging rare parts of bonito 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.