Back
Authentic Italian Rustic Pasta [Dried Horse Mackerel Pasta]
Step 1 / 10
0% Complete
1x
Loop
1
Thoroughly pat the surface of the dried horse mackerel dry with paper towels.
Ingredients for this step
Dried horse mackerel (butterflied)
1 piece
5:44
~1 min
Report
Play Video
Previous
Next
Steps
Ingredients
1
Thoroughly pat the surface of the dried horse mackerel dry with paper towels.
Dried horse mackerel (butterflied) 1 piece
5:44
~1 min
2
Slowly pan-fry the dried horse mackerel in oil at a low 150-160°C (300-320°F). Cook the skin side for 3-4 minutes and the bone side for 7-8 minutes.
6:00
~11 min
3
Cut the komatsuna into bite-sized pieces and crush the garlic with the flat side of a knife.
7:10
~2 min
4
Remove the pan-fried mackerel onto paper towels to drain the oil, then separate the flesh from the bones and head. Roughly flake the flesh.
9:16
~2 min
5
Finely chop the mackerel's backbone and head with a knife to make a fragrant topping.
10:17
~1 min
6
Add olive oil and the crushed garlic to a frying pan and cook over low heat until golden brown, releasing the aroma.
10:53
~2 min
7
Add the mackerel flesh and red chili pepper, coating them in the oil to draw out their umami and heat.
11:45
~1 min
8
Add pasta cooking water and the komatsuna to the pan, and simmer until the komatsuna wilts. Meanwhile, start boiling the spaghetti in plenty of water.
12:27
~3 min
9
Add the cooked spaghetti to the pan and quickly toss it with the sauce.
12:59
~1 min
10
Plate the pasta and sprinkle with grated lemon zest and the chopped mackerel bones and head to finish.
13:18
~1 min
1
Step 1
Thoroughly pat the surface of the dried horse mackerel dry with paper towels.
Dried horse mackerel (butterflied)
1 piece
2
Step 2
Slowly pan-fry the dried horse mackerel in oil at a low 150-160°C (300-320°F). Cook the skin side for 3-4 minutes and the bone side for 7-8 minutes.
Dried horse mackerel (butterflied)
1 piece
Frying oil
to taste
3
Step 3
Cut the komatsuna into bite-sized pieces and crush the garlic with the flat side of a knife.
Komatsuna (Japanese mustard spinach)
1 bunch
Garlic
1 clove
4
Step 4
Remove the pan-fried mackerel onto paper towels to drain the oil, then separate the flesh from the bones and head. Roughly flake the flesh.
Dried horse mackerel (butterflied)
1 piece
5
Step 5
Finely chop the mackerel's backbone and head with a knife to make a fragrant topping.
Dried horse mackerel (butterflied)
1 piece
6
Step 6
Add olive oil and the crushed garlic to a frying pan and cook over low heat until golden brown, releasing the aroma.
Garlic
1 clove
Olive oil
20 g
7
Step 7
Add the mackerel flesh and red chili pepper, coating them in the oil to draw out their umami and heat.
Dried horse mackerel (butterflied)
1 piece
Lemon (zest)
to taste
8
Step 8
Add pasta cooking water and the komatsuna to the pan, and simmer until the komatsuna wilts. Meanwhile, start boiling the spaghetti in plenty of water.
Komatsuna (Japanese mustard spinach)
1 bunch
Spaghetti
80g-100g
9
Step 9
Add the cooked spaghetti to the pan and quickly toss it with the sauce.
Spaghetti
80g-100g
10
Step 10
Plate the pasta and sprinkle with grated lemon zest and the chopped mackerel bones and head to finish.
Dried horse mackerel (butterflied)
1 piece
Red chili pepper (peperoncino)
1 piece
Aosa (green laver seaweed)
to taste
ADD NOTE
Add
TIMER
01
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Play Video
Next
Authentic Italian Rustic Pasta [Dried Horse Mackerel Pasta] — cook along with the video