Aburi and amaguri, oregano seafood pasta

GOURMANDE in OSAKA

DSC00098-001

Seafood pasta. I could eat some everyday. I know there are no pasta on this photo. I have not eaten them before shooting. They are under :

DSC00059-002

Ballerina pasta alle vongole, bianco e oregano.
That’s the name in my kitchen. Don’t trust my skills at Italian language, but trust me to adapt the recipe to Japanese context.

DSC00035-001

First, let’s prepare salmon. It’s salmon trout to be exact.

DSC00108-001

Aburi sushi is midway between raw sashimi and grilled fish, so you get the great texture and the nice taste.
For more details on this technique :

aburi DIY (click here)

DSC00030-001

hamaguri is a sort of local clam.

DSC00012-001

First let them refresh in salty water.

コラージュ3

The hamaguri clams are opened in white wine with negi (green parts) and oregano. Then ballerina pasta are added and let 2 minutes with a covered lid, the time they swallow the flavors.

DSC00060-001

The plate is crowned by

View original post 34 more words

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