dried radish greens pasta
Siraegi pasta made with radish that Europeans enjoyed. Let's make dried radish leaves pasta using mussels that are in season due to the cold wind and dried radish leaves that are good to eat in the middle of winter. You will be able to feel a different taste by processing dried radish greens in Italian style.
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • If it's spaghetti
    100 g
  • dried radish greens
    50 g
  • Mussels
    200 g
  • Water
    2 cup
  • Garlic
    10 g
  • Anchovy
    3 ts
  • White wine
    20 g
  • Cheongyang red pepper
    little
  • olive oil
    suitably
  • Salt
    8 g
  • Butter
    little
Video
Cooking Steps
STEP 1/8
Slice garlic on the side, and chop Cheongyang peppers.
STEP 2/8
Drain the boiled dried radish greens and cut them into 5cm pieces.
STEP 3/8
Boil water and mussels in a pot and spread the flesh when you open your mouth, and strain the broth through a sieve.
STEP 4/8
Grease a heated pan with enough oil, stir-fry sliced garlic on the side, add Cheongyang pepper and anchovy, stir-fry slightly, and then add dried radish greens and stir-fry.
STEP 5/8
Add olive oil to 4, add half a cup of mussel stock, and boil it down until it is half-done to make the sauce.
STEP 6/8
Put salt in a large pot and boil spaghetti noodles for 8 to 10 minutes depending on your preference.
STEP 7/8
Add white wine and spaghetti noodles to 5, mix well, add olive oil or butter, and add spaghetti boiled water to replenish the soup.
STEP 8/8
Add mussel flesh, mix lightly, simmer slightly and sprinkle with pepper.
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