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Chef’s RECIPE@ホーム

Chilled mackerel capellini

Raw Seafood (Sashimi)

Pasta

Beer

Whisky with Soda

Sake

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

  1. Add cut tomatos, finely chopped shiso leaf (Japanese basil), olive oil, salt and squeezed lemon. Mix.
  2. Cook pasta (capellini) until al dente.
  3. Once cooked, drain and rinse under cold running water until cold.
  4. Drain well again. Then add pasta into bowl and toss with sauce.
  5. Plate topped with mackerel ham, shredded shiso leaf and serve.

Remarks

Best paring with Beer

Best paring with Whisky with Soda