Duck Broth Pasta – Peperoncino Style –
Enjoy a professional-quality dish at home using mochimugi somen noodles.
Recipe provided by: Pizzeria de FIORE
Ingredient
| ≪Ingredient≫ | for 1 serving |
| Fuku no Ito (mochimugi somen noodles) | 1 bundle |
| Mushrooms (king oyster, maitake, shimeji) | A small handful (about 50 g) |
| Green onion | 1/3 stalk |
| Minced garlic | 1/2 tsp |
| Italian parsley (or green onions) | To taste |
| Chicken meatballs | 5 pieces |
| Duck broth | 200–250 ml |
| Chili oil (or dried chili pepper) | To taste |
| Yuzu peel (finely grated or minced) | A pinch |
| Cooking oil (vegetable oil or olive oil) | 1 tbsp |
| Extra-virgin olive oil (for finishing) | 1.5 tbsp |
Instructions
- Heat the minced garlic in the chili oil and cooking oil over low heat until fragrant.
- Add the green onion and mushrooms, sauté lightly, then add the chicken meatballs and 200 ml of duck broth. Simmer until it comes to a boil.
- Add the Fuku no Ito noodles and gently mix for about 2 minutes, letting the noodles absorb the broth.
※If the liquid seems insufficient, add more broth as needed.
- Once the noodles are tender and the liquid has reduced to a suitable amount, add the finishing olive oil and mix lightly.
- Plate the pasta and finish with yuzu peel and Italian parsley.
