Japanese-style Peperoncino | Kottaso Recipe's recipe transcription
- パスタ : 300g
- 春キャベツ : 1/2玉
- しらす : 70g
- Sakura shrimp : 適量
- オリーブオイル : 適量
- 生にんにく : 3片
- 唐辛子 : 適量
- あごだし（4倍濃縮） : 大さじ2
- Black pepper : 適量
- 塩 : 適量
Slice the garlic
Slice the raw garlic thinly.
Tear the cabbage
Tear the spring cabbage by hand.
Boil the pasta
Add salt to boiling water in a pan. Add pasta and boil for 5 minutes.
Put olive oil in a frying pan, add 1 and pepper and light. When the aroma of garlic comes out, add shirasu and fry over high heat. Add 2 to it and fry for about 30 seconds. Add 1 cup of boiled juice from 3 and mix well. Add 3 pasta, chin dashi (4 times concentrated) and sakura shrimp in order and mix. Sprinkle with black pepper.
・ Add a large amount of olive oil.
・ Heat while being careful not to burn the garlic.
・ Add the torn spring cabbage to the frying pan when 4 minutes and 30 seconds have passed since the pasta was boiled.
・ Add the boiled pasta juice and pasta, and mix quickly with olive oil to emulsify.
・ You can enjoy it even if you add sakura shrimp after serving it.