筍の姫皮のパスタ☆

みんなの投稿 (10)

: ゆかり

新物の筍の一番美味しい部分
...それは姫皮💕
甘さと食感が大好きです💕色んなお料理に使えるので捨てたらダメですよ😁

シラスと姫皮刻んだ木の芽でペペロンチーノに😊

地味なパスタですが💦美味しいです😋💕

: ゆかりから麻紀子へ

まきこさん😊🎶
そうですよね⁉️ 以外と使える量が少ないですよね？
姫皮の部分はもっと使い道がたくさんあると思うんですが、少量なのでなかなか試せないのが残念っす💦
シローちゃんの竹の子ポタージュわたしも見て真似したいって思いました😋💕春らしいスープでさすがシローちゃん✨✨

: ゆかりから sachie へ

さっちゃん気が合う合う💕💕
パスタにも良く合って美味しかったよ〜🎶 竹の子ってオリーブオイルに良く合うんだよね😋✨
ぜひさっちゃんもまた竹の子いただいたら姫皮三昧してみて〜😏💕

: rick chan

Wow,this we could never reproduced here with ours here...I remember you had 姬皮 dish last year too,it's really fascinating to me,and I love this pasta dish,so original,I haven't seen anywhere,I want this so much better than my carbonara!Also great use of leftover,I appreciate dishes like this which utilize everything.With shirasu and 木の芽, I think it's a perfect match,I really think olive oil works really well with bamboo shoot too!
You won best spring pasta award!Thank you for showing us all your excellent spring dishes!

: ゆかりから rick chan へ

Yay! Thank you for giving prize! But I can't beat you forever....I've seen freshly bamboo shoot in HK when I was there. For sure, it's better to cook as soon as dig it out.But I think imported bamboo shoot also can work well. You know you can remove harsh taste by boil with a rice bran.Basically 姫皮 has not much harsh,I think you can try to use 姫皮 for your cooking. 姫皮 has nice aroma like sweet corn.This pasta was very good,Not heavy taste but well balanced taste.I wanted to let you eat this! 😋🍴