Monday, December 10, 2012

Spaghetti with Cabbage, Garlic, and Anchovy キャベツとニンニク、アンチョビのスパゲッティ


Had this pasta at an Italian restaurant that had it at as its signature dish, got hooked, and have been making this many times at home. Over the years I've ended up using more cabbage than the spaghetti and radically increased the amount of garlic used. Such a simple dish, yet has a lot of depth in both the cooking technique and flavor. A detailed write-up of the recipe can be found in my old blog post (in Japanese).

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