Today, Chef Borghese for #AleKitchenSound presents a gastronomic encounter between a quintessentially Italian legume-based linguine and a soup with a distinctly oriental flavor, typical of Japanese cuisine. Linguine in Miso Stracciatella is tasty, high in protein, and easily digestible. Important: to perfectly flavor the pasta, cook it directly in the broth where the vegetables have released all their flavors during cooking. This combination of these two worlds, at the table, is a hit with everyone!
Ingredients for 4 people- 213.33 g of Linguine with Legumes
- 2.67 l of water
- 1.33 daikon
- 1.33 carrot
- 1.33 spring onion
- 1.33 tomato
- 2.67 potatoes
- 4 celery ribs
- 133.33 g of miso
- 5.33 eggs
- Wakame seaweed to taste
- Chives to taste
- Salt to taste
Bring a pot of water to a boil and add the spring onion, celery, carrot, potato, tomato, and diced daikon. Season with salt, add the wakame seaweed, and let the broth simmer for about 30 minutes to infuse the flavors. Once cooked, strain the broth, reserving the vegetables. Dissolve the miso in a bowl with a few ladles of hot broth. Return the broth to the heat. Once boiling, add the pasta. Drain the linguine and add it to the bowl with the miso. Add an egg and stir vigorously to create a stracciatella. Enjoy the linguine, adding a few vegetables and garnishing with chives.
