Hello, I am Laura. Today, I will show you a way to prepare spring cabbage and jako fish aglio olio e peperoncino recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Spring Cabbage and Jako Fish Aglio Olio e Peperoncino Recipe
Spring Cabbage and Jako Fish Aglio Olio e Peperoncino is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Spring Cabbage and Jako Fish Aglio Olio e Peperoncino is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have spring cabbage and jako fish aglio olio e peperoncino using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Spring Cabbage and Jako Fish Aglio Olio e Peperoncino:
- Prepare 120 grams Spring cabbage
- Prepare 30 grams Chirimen jako (semi-dried salted baby sardines)
- Take 1 clove Garlic
- Get 1 Chili pepper
- Take 2 tbsp Olive oil
- Take 100 grams Spaghetti
- Make ready 50 ml White
- Take 1 Salt
- Make ready 1 Pepper
Steps to make Spring Cabbage and Jako Fish Aglio Olio e Peperoncino:
- Mince the garlic and cut the chili pepper into small pieces. Cut the cabbage into large bite-sized pieces.
- Add olive oil, garlic, and the chili pepper to a pan and cook on low heat, being careful not to burn it.
- Set aside about half a ladle’s worth of pasta water. Boil the spaghetti to al dente.
- Add the chirimen jako, the water from Step 3, and the white to the pan from Step 2.
- Add the pasta from Step 3.
- Add the spring cabbage, season with salt and pepper and mix well.
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