Boscaiola with tuna and anchovy has much umami flavor. It includes some kinds of mushroom, olive and caper(it's optional). Simmering them slowly is a point. It's important to keep the shape of tuna. Its texture is good!
Prepare all the ingredients.
Cut the onion into 5cm slices.
Chop the anchovy fillet to be 5mm pieces.
Chop the olive to be 5mm-1cm pieces. Not to cut it until tiny. Keep the shape to enjoy the taste.
Cut off the stem of shimeji mushrooms, and tear each mushroom in half with your hands.
Cut off the stem of eringi mushroom too, and tear them into small pieces with your hands.
Cut off the stem of shiitake mushroom too, and tear each shiitake mushroom into 2 or 4 to be bite-size pieces. You can use the stem when you slice them. By tearing with your hands, the aroma of mushrooms are easy to come out.
Put the olive oil to the pan, and sauté the onion. Add the 1 pinch of salt (not included in recipe), and sauté it on high heat. When the water of onion has gone, reduce the heat to medium, until they has turned cream‐colored.
Add the all of mushrooms, and stir fry them for 3 minutes until they are coated with oil well (I forgot to take a picture of this step, so I will up the picture in the near future).
Add the tuna while keeping the shape of it (I forgot to take a picture of this step, so I will up the picture in the near future).
Stir fry for 3 minutes while sometimes scraping off the ingredients on bottom of the pan. Put the rubber spatula from the side of the pan. Then stir gently, and keep the ingredients apart not to stick.
Add the tomato juice, and heat it up on high heat.
When it brings to a boil, reduce the heat to small medium, simmer it for 7 minutes. During simmering, the tuna is easy to fall apart, so don't stir too much.
When the sauce is thick a little, add 1 pinch of salt. And continue to simmer for about 3 minutes.
Add the 1 pinch of coarsely ground black pepper to the sauce for adding the hot, and simmer on small medium heat. When the sauce is bland, add the salt to taste.
Turn off the heat, and remove 2/3 of the sauce, put it in a storage container after cooling down. Then you can stock it in a fridge for 2 weeks. When you use the sauce, warm it up, and follow the next step to complete the sauce.
Continue to simmer the sauce on medium heat heat (If you want to put caper, add it at the time). When the sauce is not returned several seconds when you slide rubber spatula on the bottom of pan, and turn off the heat. If your sauce is too thick, add some water, and warm it up again.
Start to boil the spaghetti. If you want to make spaghetti al dente, boil it 1 minute shorter than a package direction. Before finishing to boil the spaghetti, put the 1 pinch of coarsely ground black pepper to the sauce to add the aroma.
Add the 1 teaspoon of olive oil to the sauce for a finishing touch.
Add the drained spaghetti to the sauce, and mix them quickly.
Dish up the spaghetti, and sprinkle the Italian parsley.
Ingredients
Directions
Prepare all the ingredients.
Cut the onion into 5cm slices.
Chop the anchovy fillet to be 5mm pieces.
Chop the olive to be 5mm-1cm pieces. Not to cut it until tiny. Keep the shape to enjoy the taste.
Cut off the stem of shimeji mushrooms, and tear each mushroom in half with your hands.
Cut off the stem of eringi mushroom too, and tear them into small pieces with your hands.
Cut off the stem of shiitake mushroom too, and tear each shiitake mushroom into 2 or 4 to be bite-size pieces. You can use the stem when you slice them. By tearing with your hands, the aroma of mushrooms are easy to come out.
Put the olive oil to the pan, and sauté the onion. Add the 1 pinch of salt (not included in recipe), and sauté it on high heat. When the water of onion has gone, reduce the heat to medium, until they has turned cream‐colored.
Add the all of mushrooms, and stir fry them for 3 minutes until they are coated with oil well (I forgot to take a picture of this step, so I will up the picture in the near future).
Add the tuna while keeping the shape of it (I forgot to take a picture of this step, so I will up the picture in the near future).
Stir fry for 3 minutes while sometimes scraping off the ingredients on bottom of the pan. Put the rubber spatula from the side of the pan. Then stir gently, and keep the ingredients apart not to stick.
Add the tomato juice, and heat it up on high heat.
When it brings to a boil, reduce the heat to small medium, simmer it for 7 minutes. During simmering, the tuna is easy to fall apart, so don't stir too much.
When the sauce is thick a little, add 1 pinch of salt. And continue to simmer for about 3 minutes.
Add the 1 pinch of coarsely ground black pepper to the sauce for adding the hot, and simmer on small medium heat. When the sauce is bland, add the salt to taste.
Turn off the heat, and remove 2/3 of the sauce, put it in a storage container after cooling down. Then you can stock it in a fridge for 2 weeks. When you use the sauce, warm it up, and follow the next step to complete the sauce.
Continue to simmer the sauce on medium heat heat (If you want to put caper, add it at the time). When the sauce is not returned several seconds when you slide rubber spatula on the bottom of pan, and turn off the heat. If your sauce is too thick, add some water, and warm it up again.
Start to boil the spaghetti. If you want to make spaghetti al dente, boil it 1 minute shorter than a package direction. Before finishing to boil the spaghetti, put the 1 pinch of coarsely ground black pepper to the sauce to add the aroma.
Add the 1 teaspoon of olive oil to the sauce for a finishing touch.
Add the drained spaghetti to the sauce, and mix them quickly.
Dish up the spaghetti, and sprinkle the Italian parsley.
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