Kimuchi soup with spicy cod roe
Chilled mackerel capellini
Simple recipe yet looks so fancy!
Processed seafood used
Processed seafood used
-
Kumiko Miller
Energetic working mother of a 9 year old girl, 2 cats & 1 dog and proud wife to the wonderful husband of 11 years. I enjoy cooking because I love the time around the table with my family and friends. Their excitement and appreciation inspired me to personalize the recipes always.
- Servings
- 2
- Cooking time
- 15 minutes
- Total servings
- 2
- Cooking time
- 15 minutes
Ingredients
- Mackerel ham
- 6
- Cherry tomato
- 6
- Shiso leaf (Japanese basil) - chopped
- 1
- Shiso leaf (for topping) - shredded
- 1
- Lemon
- 1/2
- Olive oil
- 4 tbsp
- Salt
- 1 tsp
- Black pepper
- some
- Grated garlic
- 1/2 tsp
- Water (for boiling pasta)
- 1000ml
- Salt (for boiling pasta)
- 1 tbsp
- Pasta
- 70g
Directions
- Add cut tomatos, finely chopped shiso leaf (Japanese basil), olive oil, salt and squeezed lemon. Mix.
- Cook pasta (capellini) until al dente.
- Once cooked, drain and rinse under cold running water until cold.
- Drain well again. Then add pasta into bowl and toss with sauce.
- Plate topped with mackerel ham, shredded shiso leaf and serve.
Remarks
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