{"id":44305,"date":"2020-04-09T16:19:12","date_gmt":"2020-04-09T07:19:12","guid":{"rendered":"https:\/\/rftcjapan.org\/uncategorized\/linguine-with-tomato-cream-sauce\/"},"modified":"2020-04-09T17:11:02","modified_gmt":"2020-04-09T08:11:02","slug":"linguine-with-tomato-cream-sauce","status":"publish","type":"post","link":"https:\/\/rftcjapan.org\/en\/pink-article\/linguine-with-tomato-cream-sauce\/","title":{"rendered":"\u3010Easy Italian dish using fresh ingredients\u3011Linguine with tomato cream sauce"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

PiNK 2020 Spring Issue<\/p>\n

[\/vc_column_text][vc_empty_space height=”12px”][vc_separator type=”normal” color=”#515151″][vc_empty_space height=”12px”][vc_column_text]<\/p>\n

A classic pasta and soft meatball dish.<\/strong><\/h4>\n

[\/vc_column_text][vc_empty_space height=”24px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]\u3010Ingredients\u30116 servings
\n\u3010Cooking time\u301130 minutes
\n\u3010Energy\u3011 452kcal per serving<\/strong>[\/vc_column_text][vc_column_text]Minched pork and beef\u3000\u3000\u3000300g
\nOnion\u3000\u3000\u30001
\nShimeji mushroom\u3000\u3000\u30001 pack (100g)
\nEryngii mushrooms\u3000\u3000\u30001 pack (100g)
\nGarlic\u3000\u3000\u30001clove
\nRed pepper\u3000\u30001
\nSalt\u3000\u3000\u30001\/3 teaspoon
\nPepper\u3000\u3000To taste
\nNutmeg\u3000\u3000To taste
\nEgg\u3000\u3000\u30001<\/p>\n

[A]
\nBread crumbs (dry\uff09\u3000\u3000\u300030g
\nWater\u3000\u3000\u300050ml
\nOlive oil\u3000\u3000\u30002 tablespoon<\/p>\n

[B]
\nWhole canned tomatoes\u3000\u3000\u30001 can\uff08400g\uff09
\nWater\u3000\u3000\u3000500ml
\nSalt\u3000\u3000\u30001 teaspoon
\nPepper\u3000\u3000To taste
\nOregano (dry)\u3000\u3000\u3000To taste<\/p>\n

Linguine spaghetti\u3000\u3000\u3000300g
\nFresh cream\u3000\u3000\u300050ml
\nSalt and Pepper\u3000\u3000\u3000To taste
\nParmigiano-Reggiano (grated\uff09\u3000\u3000\u3000To taste
\nItalian parsley (chopped)\u3000\u3000\u3000To taste[\/vc_column_text][vc_empty_space height=”12px”][vc_column_text]\u3010How to make\u3011<\/strong>[\/vc_column_text][vc_empty_space height=”12px”][vc_column_text]<\/p>\n

    \n
  1. Cut an onion in half, thinly slicing one half. Cut the bottom off the shimeji mush- room and cut the remainder into small pieces. Cut the eryngii mushrooms into round slices. Mince the garlic and remove seeds from the red pepper.<\/li>\n
  2. Put minced beef and pork in a bowl, then add salt, pepper, and nutmeg and knead. Add a beaten egg, mixed in the ingredients from part A, then add chopped onion and squeeze out any air. Separate into 24 balls.<\/li>\n
  3. Pour olive oil in a pan and set the temperature to 180\u00b0C. Add step 2, fry, and remove when browned.<\/li>\n
  4. Add garlic and red pepper on a low heat and when they begin to emit a fragrance, add the sliced onions, shimeji and eryngii mushrooms, then stir fry on a medium to strong heat.<\/li>\n
  5. Put part B into a pot in order, break the spaghetti in half and add. Cover with a lid and boil over a low heat for five minutes. Add the meatballs from step 3 and boil for a further five minutes before letting it rest for five minutes.<\/li>\n
  6. Add fresh cream and adjust the taste with salt and pepper. Serve in a bowl and garnish with Parmigiano-Reggiano and Italian parsley.<\/li>\n<\/ol>\n

    [\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_separator type=”normal” color=”#515151″][vc_empty_space height=”24px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][vc_column_text]<\/p>\n

    \u3010Tokyo Gas Cooking Class\u3011<\/strong> Tokyo Gas provides the gas every kitchen needs to cook a good meal. Our mission is to enrich your life through the art of cooking.<\/strong><\/h4>\n

    The three essentials of Tokyo Gas Cooking Class<\/strong><\/p>\n

      \n
    • \n
        \n
      • Each cooking class is an independent, stand-alone class. You can try out a recipe whenever you have some free time.<\/li>\n
      • We believe that anyone can experience the joy of cooking.<\/li>\n
      • Our lessons can teach you new things about Japanese culture and its aesthetics, time-saving recipes, eco-cooking, bread baking, sweets and more.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

        \u203b Classes are conducted in Japanese only.<\/p>\n

        [\/vc_column_text][vc_empty_space height=”12px”][vc_column_text]<\/p>\n

        Precautions for using gas stoves, grills and ovens
        \n\u30fb Always turn the ventilation fan on.
        \n\u30fb Read the instruction manual carefully to use the equipment correctly and safely.<\/span><\/h6>\n

        [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”24px”][vc_separator type=”normal” color=”#515151″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

        [vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text] PiNK 2020 Spring Issue [\/vc_column_text][vc_empty_space height=”12px”][vc_separator type=”normal” color=”#515151″][vc_empty_space height=”12px”][vc_column_text] A classic pasta…<\/p>\n","protected":false},"author":121,"featured_media":44243,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[999,694,775,996,998,997,774,776],"class_list":["post-44305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pink-article","tag-meat-ball-pasta-en","tag-pink-en-2","tag-recipe-en","tag-tokyo-gas-cooking-class-en","tag--en"],"yoast_head":"\n\u3010Easy Italian dish using fresh ingredients\u3011Linguine with tomato cream sauce - RFTC Japan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rftcjapan.org\/en\/pink-article\/linguine-with-tomato-cream-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u3010Easy Italian dish using fresh ingredients\u3011Linguine with tomato cream sauce - 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