Tuesday, April 18, 2017

[Trans] Jang Keun Suk Instagram, 2017-04-17

_asia_prince_jks #ウニ #pasta
#sea urchin #pasta

最後に追加した項目-300

Adm. note:
He cooked the dish himself?  No, he went to this restaurant.

MONGONE
 Italian Osteria & Vino.


Mr. Jang can do the dish very well too; he has significant chef skills and even wrote a recipe book that included a DVD.




You want to try making the dish Jang Keun Suk ate? Here is the Italian recipe for it.

 Serves 4

    •    1 box spaghetti
    •    12 to 16 pieces of urchin or     more
    •    olive oil
    •    6-8 garlic cloves minced
    •    splash white wine
    •    parsley chopped
    •    crushed red pepper flakes
    •    salt to taste




Instructions:
    1.    Cook the spaghetti according to package instructions in salted water.
    2.    While the spaghetti is half way done, start making the sauce.
    3.    Heat the olive oil and fry the garlic until fragrant. Tip in the sea urchin roe.
    4.    On medium to low heat let the urchin break down for a few minutes until a sauce is created. Add a splash of white wine.
    5.    Continue to let the sauce come together. Don't break up the roe completely. It's nice to get occasional nuggets of urchin roe with a bite of pasta.
    6.    Add in the chopped parsley and crushed red pepper flakes.
    7.    When the pasta is done, add it to the skillet with the sauce. Baptize the dish with a few splashes of the pasta water. Adjust the salt to taste. Top with a bit more parsley for color if you wish. Serve immediately.


 Or you can really experiment and try the Japanese version. Aside from certain areas of Italy where fresh seafood is easily obtainable, Japan is well known for using Sea Urchin in various recipes. And with the worldwide trend towards fusion foods, Japan has developed their own style of Sea Urchin Spaghetti. Here is the tutorial video and the Japanese recipe:

Japanese sea urchin spaghetti



Ingredients
200 g dried spaghetti
50 g Hokkaido butter
2 garlic cloves, minced
2 tbsp sake (optional)
100 ml Hokkaido cream
100 g fresh sea urchin roe
½ tsp salt
nori seaweed strips, to serve

Instructions
Boil the spaghetti in plenty of salted water, until al dente. Drain, reserving ¼-½ cup cooking water.

Heat the butter in a frying pan and cook the garlic until fragrant and softened, but not browned. Add the sake, if using, and cream and bring to the boil. Remove from the heat and add in half the sea urchin roe, mashing it with a spoon and combining it with the sauce.

Add the spaghetti to the pan and toss to coat in the sauce, adding a few spoonfuls of the reserved cooking water. Season with the salt and transfer to a plate. Top with the remaining sea urchin roe, and allow the spaghetti to warm it through (at this stage you can gratiné this sea urchin with a blowtorch, if you like). Scatter over the nori and serve.


_____
-NT & KT-

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Thank you for sharing with us, Cri!