이번 식사는, 이탈리아 베니스에서 가져온 보타르가로 스파게티를 만들었습니다.
보타르가를 입에 넣는 순간,
이탈리아의 공기와 함께 따뜻했던 기억들이 자연스럽게 떠올랐습니다
For this meal, I made spaghetti using bottarga I brought back from Venice, Italy.
Tasting the bottarga brought back the air of Italy, along with many warm memories.
Vongole stock :
Olive oil
Garlic
Parsley Stems
Vongole
White wine
Pasta :
Spaghetti
Salt
Olive oil
Garlic
Crushed red pepper
Pasta water
Italian Parsley
Bottarga
Garlic Scapes
Vongole
Hello. How are you?
In the midst of a noisy day, a quiet moment to cook.
At Daedaely a Sincere Recipe,
we place a generous heart into every simple recipe.
Today, once again,
we gently warm the heart
and prepare a meal with a heartfelt recipe.