Tortelli (broad bean tortelli) | Recipe transcription from Tomomi Ogura's Italian Professional Training Course
小倉知巳のイタリアンプロ養成講座 Time required : 40minutes
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Japanese-style mushroom pasta | Kenmasu Cooking's recipe transcription
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Ingredients
- Pleurotus ostreatus : 1 pack
- Enoki : 1/3 bag
- bacon : 40g
- onion : 1/4 piece
- pasta : 100g
- All-purpose onion : a little
- Chopped glue : a little
- Olive oil : 1 tablespoon
- Chopped garlic : 1 tsp
- butter : 10g
- Noodle soup : 1 tablespoon
- Salt and pepper : a little
Time required
10minutes
Procedure
-
1)
Prepare the material
00:43
Slice the onion into 1mm width.
Cut the bacon into 1 cm wide pieces.
Remove the enoki mushrooms and oyster mushrooms from the stones and separate them. -
2)
Fry the ingredients
01:58
Put olive oil and chopped garlic in a frying pan and fry slowly over low heat until the scent comes out.
Add onion and bacon and fry.
While cooking, add salt to boiling water and boil the pasta.
When the onions are cooked, add the mushrooms, fry quickly and lightly salt and pepper.
When 80% of the heat goes through, turn off the heat. -
3)
Season
04:59
Raise the pasta a little earlier than indicated and add the ingredients from 2) to the frying pan.
Add butter and mentsuyu, and when the taste is familiar, serve on a plate and sprinkle all-purpose green onions and chopped seaweed to complete.
Point
・ If you don't have oyster mushrooms, you can use your favorite mushrooms, whether they are shimeji mushrooms or maitake mushrooms.
・ When boiling pasta, add 1 teaspoon of salt to 1 liter of hot water.
・ Finally, stir-fry with the ingredients, so boil the pasta a little shorter than the specified time (about 1 minute before) to make al dente.
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