Recipe: Yummy Pasta with a Japanese-italian twist!

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Pasta with a Japanese-italian twist!. Great recipe for Pasta with a Japanese-italian twist!. I'm always searching for ways to use up the herbs in my garden! This time round - the parsley and chili are used!

Pasta with a Japanese-italian twist! AWkitchen, a restaurant that combines Japanese and Italian cuisines, recently opened its doors in Plaza Indonesia, Central Jakarta. It is the second AWkitchen in the capital. The first one was set up in Plaza Senayan, South Jakarta, in September. You can cook Pasta with a Japanese-italian twist! using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pasta with a Japanese-italian twist!

  1. It's 30 g of fujicco (salted kelp).
  2. You need 30 g of butter.
  3. It's 1 of serving of pasta.
  4. You need 3 portions of frozen spinach.
  5. You need 3 cloves of garlic.
  6. You need 1 of chili.
  7. Prepare of Parsley.
  8. Prepare of Oil.
  9. You need 100 ml of water.
  10. It's 4 of prawns.

Creamy Mushroom and Bacon Pasta with a Japanese twist! A dash of soy sauce is the secret ingredient that gives nice umami and savoriness to the dish. Whether it's a Monday dinner for the family or a Friday date night, no one can dispute the idea of a rich, comforting and oh-so-good pasta like this Creamy Mushroom and Bacon Pasta. The next course was a soup, which used ingredients typical of Japanese cuisine - clams, nanohana (rapeseed), red snapper and shirako (or fish millet) - but with a decidedly Italian twist.

Pasta with a Japanese-italian twist! step by step

  1. Boil the pasta and once done set it aside.
  2. Chop up the garlic, parsley and chili.
  3. Melt the butter and stir-fry the garlic and chili. Add the prawns. Once the prawns are cook, remove it and add the spinach and fujicco..
  4. Simmer the vegetables till its cooked. Add the pasta and prawns and mix well..
  5. Plate the pasta and decorate it with the parsley..

Wafuu literally means "Japanese style", so wafuu pasta is pasta that is suited to the Japanese taste, usually because of the flavors in the sauce. Continuing my _yohshoku_ mini-marathon, here's the infamous Japan-ized pasta dish called Napolitan or Naporitan. (Japanese doesn't have an L or R sound, which is why Japanese people often mix them up when speaking Western languages.) As far as I know, there's nothing remotely Neapolitan about Napolitan, except for the use of spaghetti. It is made with a creamy ketchup-based sauce, and has the. Slowly add the stock into the rice pot and let the rice absorb the stock. Cook until the rice is soft.

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