Trenette at the Eastern
Instructions
Soak the mushrooms in about 15 cl of hot water for 15 minutes, then remove the stalk, cut into thin strips and cook them in the same soaking liquid to which must be added half a tablespoon of soy sauce, sugar and a half of rice wine.
Meanwhile, remove the casing with peppers and divide them in two lengthwise, getting four boats.
Pass them in the oven to make them wilt, without losing too much form.
Bring water to a boil, add salt and cook the trenette along with a big handful of peas.
In the last 30 seconds of cooking, combine the carrot, cut into strips very light (using the peeler) and spring onion strips, obtained by dividing the plant into individual leaves and cut them into thin strips, long as the leaf itself.
Drain everything and jump quickly in a skillet with a little of their Mushroom broth and a little olive oil.
Distribute the dough in peppers and serve steaming hot.
Ingredients and dosing for 4 persons
- 250 g of type trenette pasta
- 4 dried shiitake mushrooms
- 2 spring onions
- 1 handful of carrot
- Peas
- 2 peppers
- 1/2 tablespoon of soy sauce
- 1 tablespoon of sake
- 1/2 tablespoon of sugar
- Olive oil
- Salt