No-Fuss Acqua Pazza, Infinite Balsamic Garland Chrysanthemum (Shungiku) Salad, and Pasta Finale
ID: 1231e90f...
This Acqua Pazza uses inexpensive salted salmon from the supermarket to extract exquisite umami in a single pan with almost no knife work. It is paired with a luxurious finish: pasta to soak up the salmon-infused broth, and a refreshing, addictive raw garland chrysanthemum salad dressed with balsamic vinegar.
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🍳 Cooking Flow
Crush the garlic and stir-fry in oil, then add the salted salmon and sear both sides and the skin until fragrant. → Add oyster mushrooms, broccoli, cherry tomatoes, water, kombu dashi (kelp stock), and salt, then simmer until the broth comes to a boil. → Serve with toast to dip into the flavor-packed broth. → Toss thoroughly dried garland chrysanthemum with tuna, balsamic vinegar, and seasonings to make the salad. → Remove the bones from the remaining soup, add pasta boiled until al dente, and let the pasta absorb the flavors for the final course.
Cooking Steps
Brief Cooking Order
Crush the garlic and stir-fry in oil, then add the salted salmon and sear both sides and the skin until fragrant. → Add oyster mushrooms, broccoli, cherry tomatoes, water, kombu dashi (kelp stock), and salt, then simmer until the broth comes to a boil. → Serve with toast to dip into the flavor-packed broth. → Toss thoroughly dried garland chrysanthemum with tuna, balsamic vinegar, and seasonings to make the salad. → Remove the bones from the remaining soup, add pasta boiled until al dente, and let the pasta absorb the flavors for the final course.
Introduction
This Acqua Pazza uses inexpensive salted salmon from the supermarket to extract exquisite umami in a single pan with almost no knife work. It is paired with a luxurious finish: pasta to soak up the salmon-infused broth, and a refreshing, addictive raw garland chrysanthemum salad dressed with balsamic vinegar.
Step 1
[Acqua Pazza] Crush the garlic using the bottom of a bottle or similar tool and peel. Add 1.5 tablespoons of olive oil to a frying pan, add the crushed garlic, and cook over medium heat to infuse the oil with aroma.
Step 2
[Acqua Pazza] Place the salted salmon in the pan and sear both sides over medium heat until fragrant. Press the skin side against the edge of the pan to remove fishiness and bring out the aroma.
Step 3
[Acqua Pazza] Arrange the hand-torn oyster mushrooms around the salmon and add 200cc of water.
Step 4
[Acqua Pazza] Scatter the frozen broccoli and cherry tomatoes (washed and stems removed) into the pan.
Step 5
[Acqua Pazza] Add 2/3 teaspoon of kombu dashi and 1/3 teaspoon of salt, then simmer over medium heat. Taste and add an extra pinch of salt if desired. In the meantime, toast the bread until golden brown.
Ingredients List
Important Notes
By searing the skin of the salted salmon thoroughly, you eliminate any fishy odor and add a savory depth to the broth. 🔥
Using 'kombu dashi' instead of shellfish provides a deep, succinic umami comparable to clams. 💡
The most important point for the garland chrysanthemum salad is to thoroughly remove moisture with paper towels, as leftover water will dilute the flavor. ⚠️
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