{"id":9721,"date":"2020-04-09T16:19:12","date_gmt":"2020-04-09T07:19:12","guid":{"rendered":"https:\/\/dev.rftcjapan.org\/pink-article\/linguine-with-tomato-cream-sauce-2\/"},"modified":"2020-04-09T16:19:12","modified_gmt":"2020-04-09T07:19:12","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":"\n<p class=\"wp-block-paragraph\">PiNK 2020 Spring Issue<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>A classic pasta and soft meatball dish.<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u3010Ingredients\u30116 servings\r<br>\u3010Cooking time\u301130 minutes\r<br>\u3010Energy\u3011 452kcal per serving<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Minched pork and beef\u3000\u3000\u3000300g\r<br>Onion\u3000\u3000\u30001\r<br>Shimeji mushroom\u3000\u3000\u30001 pack (100g)\r<br>Eryngii mushrooms\u3000\u3000\u30001 pack (100g)\r<br>Garlic\u3000\u3000\u30001clove\r<br>Red pepper\u3000\u30001\r<br>Salt\u3000\u3000\u30001\/3 teaspoon\r<br>Pepper\u3000\u3000To taste\r<br>Nutmeg\u3000\u3000To taste\r<br>Egg\u3000\u3000\u30001<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">[A]\r<br>Bread crumbs (dry\uff09\u3000\u3000\u300030g\r<br>Water\u3000\u3000\u300050ml\r<br>Olive oil\u3000\u3000\u30002 tablespoon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">[B]\r<br>Whole canned tomatoes\u3000\u3000\u30001 can\uff08400g\uff09\r<br>Water\u3000\u3000\u3000500ml\r<br>Salt\u3000\u3000\u30001 teaspoon\r<br>Pepper\u3000\u3000To taste\r<br>Oregano (dry)\u3000\u3000\u3000To taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Linguine spaghetti\u3000\u3000\u3000300g\r<br>Fresh cream\u3000\u3000\u300050ml\r<br>Salt and Pepper\u3000\u3000\u3000To taste\r<br>Parmigiano-Reggiano (grated\uff09\u3000\u3000\u3000To taste\r<br>Italian parsley (chopped)\u3000\u3000\u3000To taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u3010How to make\u3011<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>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>\r\n \t<li>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>\r\n \t<li>Pour olive oil in a pan and set the temperature to 180\u00b0C. Add step 2, fry, and remove when browned.<\/li>\r\n \t<li>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>\r\n \t<li>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>\r\n \t<li>Add fresh cream and adjust the taste with salt and pepper. Serve in a bowl and garnish with Parmigiano-Reggiano and Italian parsley.<\/li><\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>\u3010Tokyo Gas Cooking Class\u3011<\/strong><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\n\n\n<p class=\"wp-block-paragraph\"><strong>The three essentials of Tokyo Gas Cooking Class<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li style=\"list-style-type: none;\">\r\n<ul>\r\n \t<li>Each cooking class is an independent, stand-alone class. You can try out a recipe whenever you have some free time.<\/li>\r\n \t<li>We believe that anyone can experience the joy of cooking.<\/li>\r\n \t<li>Our lessons can teach you new things about Japanese culture and its aesthetics, time-saving recipes, eco-cooking, bread baking, sweets and more.<\/li>\r\n<\/ul>\r\n<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u203b Classes are conducted in Japanese only.<\/p>\n\n\n\n<h6 class=\"wp-block-heading\"><span style=\"color: #d51174;\">Precautions for using gas stoves, grills and ovens\r<br>\u30fb Always turn the ventilation fan on.\r<br>\u30fb Read the instruction manual carefully to use the equipment correctly and safely.<\/span><\/h6>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n","protected":false},"excerpt":{"rendered":"<p>PiNK 2020 Spring Issue A classic pasta and soft meatball dish. \u3010Ingredients\u30116 servings \u3010Cooking time\u301130 minutes \u3010Energy\u3011 452kcal per serving Minched pork and beef\u3000\u3000\u3000300g Onion\u3000\u3000\u30001 Shimeji mushroom\u3000\u3000\u30001 pack (100g) Eryngii mushrooms\u3000\u3000\u30001 pack (100g) Garlic\u3000\u3000\u30001clove Red pepper\u3000\u30001 Salt\u3000\u3000\u30001\/3 teaspoon Pepper\u3000\u3000To taste Nutmeg\u3000\u3000To taste Egg\u3000\u3000\u30001 [A] Bread crumbs (dry\uff09\u3000\u3000\u300030g Water\u3000\u3000\u300050ml Olive oil\u3000\u3000\u30002 tablespoon [B] Whole canned tomatoes\u3000\u3000\u30001 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10281,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78],"tags":[239,318,85,257,319],"class_list":["post-9721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pink-article","tag-en","tag-meat-ball-pasta-en","tag-pink","tag-recipe","tag-tokyo-gas-cooking-class-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - 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