Dashi Pasta with Bottarga - Creamy, Umami-Packed Pasta in a Unique Fish Stock Base скачать в хорошем качестве

Dashi Pasta with Bottarga - Creamy, Umami-Packed Pasta in a Unique Fish Stock Base

In this recipe, we’re combining the rich umami flavours of dashi with the distinct saltiness of bottarga for a truly luxurious pasta dish. Instead of traditional boiling, the pasta is slowly cooked risotto-style in a katsuobushi dashi, allowing it to absorb deep layers of flavour and achieve a creamy, glaze-like consistency without needing butter or cream. With a finishing touch of zesty lemon and generous bottarga shavings, this dish is simple yet sophisticated, highlighting the essence of Japanese and Italian ingredients. 0:00 - Intro 0:10 - Making the Katsuobushi Dashi 0:35 - Infusing the Olive Oil with Garlic 1:00 - Cooking the Pasta 2:15 - Adding Lemon Juice and Lemon Zest 2:22 - Shaving the Bottarga 2:45 - Plating I was so encouraged by my no-mushroom pasta that I wanted to try something similar. This time I am cooking my pasta risotto-style in dashi until they are creamy and adding shaved bottarga on top. Ingredients Olive oil 2 garlic cloves - slightly crushed Casarecce No 88 pasta (any short dried pasta would do) - 70g per person Dashi made from Katsuobushi - 750 ml Bottarga - shaved, 50g per person Lemon - juice and zest Salt Directions 1. Sweat the garlic in olive oil in a pan on medium heat (induction 6) until the garlic just starts to brown. Remove the garlic cloves. 2. Add the pasta and toss to coat. 3. Similar to making a risotto, slowly add dashi to the pan and continue to stir. This would help the pastas release their starch, which would thicken the sauce and make it creamy without needing butter or cream. 4. Once the pasta is cooked to your desired doneness, switch off the stove, add shaved bottarga, a dash of lemon juice and lemon zest. Taste and adjust seasoning if needed. ______________ Follow us on Instagram:   / w2kitchn   #W2Kitchen #bottarga #pastarecipe