Cooked and enjoyed dinners at home one day. First, uni (sea urchin) cream pasta.
Found fresh sea urchin for uni-don (sea urchin bowl) at a nearby supermarket and bought it immediately. The last time had uni was in Shakotan Peninsula in September this year.
レシピは色々検索した結果、最初にヒットした日本イタリア料理協会(Associazione Cuochi Cucina Italiana)のものをアレンジ。決め手は、ラ・ベットラの落合シェフが担当していたこと。
The recipe was from the Associazione Cuochi Cucina Italiana (Italian Culinary Association of Japan), which was the first hit found after searching. The deciding factor was that Chef Ochiai of La Bettla was in charge.
The white wine paired with the uni pasta was a bio Pinot Gris. This was from a Sicilian winery. It had a refreshing acidity that stands out when chilled, and went very well with both the kitchen drink and the uni pasta.
Salad with homemade dressing. The secret ingredient was homemade aged salted lemon.
There are many recipes for this popular pasta, and basically chose the recipe like this: mentaiko, cream, and butter. Celery leaves and nori seaweed were used as toppings. The pasta was linguine, al dente.
Paired it with a Bio Chardonnay from Sicily bought in bulk. Delicious. Recently, tend to choose bio wines for a number of reasons. Many wines these days contain stabilizers and additives such as vitamin C or arabic gum, so must be careful.
Another day, made Johnny-san or Chef Koji Haruta's original recipe for "Ragoût de porc à la mexicaine (Mexican-style ragout with pork and grilled eggplant)". This was amazingly appetizing.
Reasonably priced Pinot Noir from Rheinhessen, Germany. Bio-wine. Enjoyed German Pinot Noir when attended a wine tasting at Halekulani in Hawaii, so bought it this time. It was light, like a diluted strawberry syrup. Believe it would be better to use it as a seasonal Glühwein.
Johnny-san, the late chef Koji Haruta's recipe, which has become a staple in our house, is pork, lots of eggplant, vegetables, and spices. He developed the recipe when he was in high school. What a wonderful talent.
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