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Spaghettini with Fish Roe Dressing

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Spaghettini with Fish Roe Dressing

Spaghettini with Fish Roe Dressing

amanda

Equipment

  • Pasta Roller/Extruder (Rolli-Facciorola)

  • Chef's Knife

  • Pasta Machine

  • Stainless Steel Skillet

  • Mixing Bowl Set

  • Whisk

  • Measuring Cups / Sets

  • Mandoline Slicer

Ingredients

  • 6 oz. uncooked spaghettini

  • 3 oz. mentaiko (see Ingredients Note)

  • 2 tablespoons butter

  • nori seaweed to taste

  • shiso leaves or fresh basil and mint leaves to taste

  • 1/2 teaspoon kombu cha powder

  • soy sauce to season

  • chopped green onion or chives to garnish

Instructions

1

Instruction 1

Boil the spaghettini in a pan of salted water until al dente.
2

Instruction 2

Soften the butter and beat until creamy. Remove the thin membrane form the mentaiko and mix the roe with the butter.
3

Instruction 3

Finely shred the dried seaweed (nori) and the shisho leaves.
4

Instruction 4

When the spaghettini is cooked, drain well. Immediately mix with the mentaiko and the better and season with kombu cha powder and soy sauce.
5

Instruction 5

Put onto a serving plate, sprinkle the dried seaweed and shisho leaves on top and garnish with green onions or chives.
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