Golden pasta, goya and avocanaise

GOURMANDE in OSAKA

To celebrate the first goya (bitter squash) of the season, a green pasta dish.

Fresh egg spaghetti colored with turmeric.

With mizuna leaves.

Avocado, rice vinegar, water and negi leeks in the blender, that gave a sauce with a consistency of mayonnaise.

What about calling it avocanaise ?

To reduce goya‘s bitterness : cut out the green part. Slice thinly. Put lots of salt. Let 15 minutes. Rince well. Eat raw or cooked as you like.

Here, stir-fried with eringi mushrooms.

The pasta is deliciously coated in the creamy sauce. Mummmmm !

View original post

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s