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RECIPE

La Ricetta
Crab and tomato, panzanella oregano style

Preparation Time: Approx. 15 Minutes

Cultural fusion adds a new dimension to the somen noodle

La Ricetta Crab and tomato, panzanella oregano style

INGREDIENTS (Serves Two People)

Cooked crab meat (legs), cut into bite-size chunks 1 can
Ricotta cheese 100g
Large ripe tomatoes 2
Oregano To taste
Olive oil As required
Unrefined Cyprian black salt Pinch
Kamiito somen noodles from Marukatsu Takada Shoten Two packs

DIRECTIONS

1

Break up the tomatoes by hand, sprinkle with oregano and douse with olive oil, then mix together.

1

2

Add some olive oil and the unrefined salt to the ricotta cheese and mix together.

2

3

Bring a pot of water to the boil and throw in a dash of olive oil, then add the somen noodles. Cook as per instructions, then rinse in ice-cold water and drain well.

3

4

Divide the somen noodles between the two serving bowls, then garnish with the ricotta cheese, tomato, and finally the crab meat. Finish by drizzling a little olive oil over the top.

TIPS

The tomatoes need to be as ripe as possible. Rather than using a knife, break the tomatoes apart with your hands. This prevents too much of the juice from escaping, which is ideal for a tomato sauce. The salt brings out the moisture in the tomato, so taste the tomato directly before serving and adjust as necessary. Cyprian black salt is high in minerals and the color of charcoal. It is a wonderful addition to the dish, but feel free to use a different type of unrefined salt if you can’t get hold of it. Another tip is to drizzle olive oil over the somen just before taking them out of the pot in order to prevent them clumping together.

Recipe courtesy of Marukatsu Takada Shoten

http://www.miwa-takada.co.jp/