No-Fuss Acqua Pazza (with Finishing Pasta)
ID: c8597c05...
An incredibly simple Acqua Pazza made in a single frying pan without using a knife, featuring salted salmon, frozen broccoli, and cherry tomatoes. It’s an exquisite meal that finishes by tossing cooked pasta into the flavorful, salmon-infused soup.
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🍳 Cooking Flow
Sauté the garlic and sear the salted salmon on both sides, including the skin, until fragrant. → Add shimeji mushrooms, water, broccoli, and cherry tomatoes, then bring to a boil. → Season with kelp stock (kombu dashi) and salt, then finish by drizzling with olive oil to complete the Acqua Pazza. → For the finishing touch, toss cooked pasta and pasta cooking water into the remaining savory soup with a drizzle of olive oil.
Cooking Steps
Brief Cooking Order
Sauté the garlic and sear the salted salmon on both sides, including the skin, until fragrant. → Add shimeji mushrooms, water, broccoli, and cherry tomatoes, then bring to a boil. → Season with kelp stock (kombu dashi) and salt, then finish by drizzling with olive oil to complete the Acqua Pazza. → For the finishing touch, toss cooked pasta and pasta cooking water into the remaining savory soup with a drizzle of olive oil.
Introduction
An incredibly simple Acqua Pazza made in a single frying pan without using a knife, featuring salted salmon, frozen broccoli, and cherry tomatoes. It’s an exquisite meal that finishes by tossing cooked pasta into the flavorful, salmon-infused soup.
Step 1
【Acqua Pazza】 Add olive oil (1.5 tbsp) to a frying pan, add crushed garlic (15g), and heat over medium heat.
Step 2
Add the salted salmon (2 fillets, 240g) and sear well on both sides. Press the salmon skin against the edge of the pan to crisp it up.
Step 3
Tear the hiratake mushrooms (100g) by hand and add them to the pan.
Step 4
Pour in water (200cc) and bring to a boil.
Step 5
Add frozen broccoli (100g) and cherry tomatoes (1 pack, 130-150g).
Ingredients List
Important Notes
✨ Since no knives or cutting boards are used, cleanup is extremely easy. Crush the garlic by hand or with a spoon, and tear the mushrooms by hand.
🔥 By pressing the salmon skin against the side of the pan to sear it until crispy, you can reduce the fishy odor and add a savory aroma.
💡 Even without using shellfish like clams, the combination of concentrated salted salmon flavor and kelp stock creates a soup with deep, rich umami.
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