Pâtes fraîches au fromage frais (milk curd pasta)

GOURMANDE in OSAKA

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Pâtes fraîches au fromage frais. Fresh cheese on fresh pasta.

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That’s being made…

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I’ve curded some whole milk with a little rice vinegar. That’s not exactly cheese, but that’s close enough.

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The liquid makes a nice sour drink.

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The curd seasoned with salt, pepper, olive oil, onion, tarragon, parsley and marjoram. Let the flavors mix during 2 hours in the fridge.

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Shiruna (chard or beet greens).

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Stir-fried.

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Then, freshly made egg spaghetti, in tomato sauce :

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Serve the pasta topped with fresh curds, the greens as a side…

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