Italian and Japanese ingredients often make for the best fusion cuisine. Part of it must be the simplicity of the ingredients so when they are put together it is never too much on the palate. It is so popular that there are restaurants that do outstanding Japanese pastas like Basta Pasta NYC.
One of the first things that I thought was the perfect combination of Italian and Japanese ingredients was mentaiko pasta. Spicy cod roe with pasta, usually angel hair, sometimes topped with butter, or mayonnaise. Really good and addictive.
When we have ikura in the house we usually have it over rice. But after a day or two of ikura donburi we get the craving for a change-up and putting it over tagliatelle seemed like a good idea. It was. To this I only added some good quality extra virgin olive oil. Simple and delicious. Life doesn't have to be complicated.
Comments
Post a Comment