#57 菜の花と筍の和風ボッタルガパスタ〜Bottarga pasta with canola flowers and bamboo shoots〜

#57 菜の花と筍の和風ボッタルガパスタ〜Bottarga pasta with canola flowers and bamboo shoots〜

Today, I’ll be introducing a simple Japanese style pasta with dried mullet roe named bottarga, which is my favorite First, we’ll boil the pasta and chop up garlic while boiling slice bamboo shoots thinly and cut canola flowers into bite-sizes Fry up the bamboo shoots in a frying pan, add the garlic, canola flowers, and pasta, and mix them all up Add salt, pepper, bottarga powder, butter, light soy sauce, and sake, and finish it up by mixing them You can check the details of this recipe in the description Here is the pasta The first thing is this. Boiling the pasta The bottom part becomes soft while boiling so twist them carefully and boil it Today’s pasta is vegetable oil based so let’s boil it with salt Frying pan Turn on the fire and pour in vegetable oil Let’s work on the garlic now. Chop it up Change the direction a bit change the direction again From the side Chop it up Gather them and chop them again Put the chopped garlic aside for now Here are the bamboo shoots Cut them in half These are a bit big so we’ll use half of them Let’s slice them thinly Perfect Let’s place the boiled canola flowers on free space of this cutting board and cut them We’ll cut them into bite-sizes They become bright just by boiling shortly These are all we cut And we’ll use this bottarga powder Light soy sauce and sake, that’s all The frying pan is hot enough now Let’s fry up the bamboo shoots They’re the same color as pasta so let’s fry them up till they turn blown It looks good. Next is the garlic. It gives them flavor at once And canola flowers The flavor spread at once. It’s good The pasta is ready so let’s put in it while pouring in the boiled soup Salt and pepper Bottarga powder Let’s use plenty of it freely The color is awesome Butter, mix it quickly Adjust the pasta with the boiled soup so that it doesn’t dry up like stir-fry Once we’ve mix them all up nicely, add light soy sauce and sake I’ll have a bite This bottarga flavor, incredibly awesome The butter is working. Let’s add some more Turn off the fire This is perfect I like this aftertaste of soy sauce too Let’s put the seasonal canola flowers on it It’s mixed well Looks good And let’s sprinkle the bottarga powder more I think this is okay We’ve created a simple but upgraded pasta It’s ready. Japanese style pasta with bottarga powder, canola flowers, and bamboo shoots Have a nice day!!

[速水もこみち流] #57 菜の花と筍の和風ボッタルガパスタ
※日本語字幕ついてます / English subtitle available / 增加中文繁體字幕 / 中文簡體字幕

【材料／分量】
パスタ(1.6ｍm)／160g
にんにく／1片
筍(茹)／1/2本
菜の花(茹)／6本
サラダ油／大さじ1
A）ーーーーーーーーーーーー
塩・こしょう／各少々
ボッタルガパウダー／大さじ3
バター／ 大さじ2
ーーーーーーーーーーーーーー
酒／大さじ1
薄口醤油／大さじ1/2
ボッタルガパウダー／大さじ1

【調理工程】
①たっぷりの湯でパスタを塩茹でする。

②にんにくはみじん切り、筍は短冊切り、菜の花は３～４cm長さの斜め切りにする。

③フライパンにサラダ油を熱し、筍をこんがりと焼いてから、にんにく、菜の花を加えて炒める。

④③に茹で上がりのパスタ、A、パスタの茹で汁(分量外、適量)を絡め、仕上げに薄口醤油、酒、ボッタルガパウダーを加えて全体を和える。

⑤器に盛り付け、お好みでボッタルガパウダー(分量外、適量)を振る。

【ポイント】
＊筍をこんがりと焼いて香ばしさをプラスするとともに焼き色も盛り付けのアクセントに！
＊お好みでパルミジャーノのすりおろしを振ってもOK！

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#ボッタルガ #からすみ #パスタ