Milk Pollack Roe and Squid Pasta
Ingredients
Main ingredients
- onion 20 g
- king oyster mushroom 20 g
- fresh cabbage 30 g
- flying fish roe (gold) 20 g
- salted pollack roe (Alaska pollock roe) 50 g
- cuttlefish 1 serving
- peperoncino 5 g
- cheddar cheese 2 serving
- milk (plain) 1 cup
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
25.89 g
23%
Protein
44.29 g
40%
Fat
18.33 g
37%
Cooking steps
-
1
Clean the squid thoroughly and cut into rings.
-
2
Slice the garlic and chop the spicy chili pepper.
-
3
Heat olive oil in a pan and sauté the garlic and chili pepper.
-
4
Add the squid and stir-fry quickly over high heat.
-
5
Pour in heavy cream and milk, and bring the sauce together so it blends well.
-
6
Scoop the pollack roe out from its sacs and prepare only the eggs.
-
7
Add cooked pasta to the sauce and mix well.
-
8
Turn off the heat and gently mix in the pollack roe.
-
9
Serve on a plate and finish with parsley or black pepper.
