Ingredients
1 Pasta
3 stalks Nanohana (or other vegetables)
50 grams Meat
1 tbsp Butter (or margarine)
1 tbsp Soy sauce
1 dash Salt and pepper
Method
Sources
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dataset
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Italian pasta organized by shape — which sauce belongs with which pasta
Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
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Italian pasta organized by shape — which sauce belongs with which pasta
Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
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Boil the pasta for 1 minute less than it says on the packet. Add as much salt as you like (though the standard is about 10% the amount of water). Cut the meat and vegetables into edible sizes. Add 1 tablespoon of oil into a pan with the meat and vegetables and give them a quick stir-fry. Add 1/2 ladle of boiling water from the pasta with the soy sauce and butter. Shake the frying pan a little to mix everything up, and once the soup has become a little creamy, season with salt and pepper. Check outfor how to make fresh pasta.