Friday, 15 January 2016

Nori Cream Fettucinne

Several months back our family sat down and watched a TV programme on nori (roasted seaweed) on NHK World. Aside from learning about two types of nori and the manufacturing process, we were also introduced to the idea of accommodating nori into western dishes. Sometime last month, my sister and I tried to recreate the recipe we saw on the show—we didn't record it so we had to go on with memory alone. It's not exactly the same recipe, unfortunately—at least I think so—however we find it rather delicious anyway. Also, I wanted to put a spin on the obvious way of putting nori almost as a decorative element to food, as I have seen in all the cooking videos on Youtube. You might not think there is a difference between this method and the way you'd sprinkle the nori on top, but really it creates a huge difference in taste.

  • 200 gr fettucinne (or pasta of your choice)
  • 1/2 small onion
  • 1 tbsp. olive oil
  • 2-3 cups milk
  • 1/2 tbsp. flour
  • 3 champignons, sliced
  • 2 sheets nori
  • 3 tbsp. parmesan cheese
  • sausages, optional
  • salt and pepper, to taste
  1. First of all, of course, boil your fettucinne until it is al dente
  2. While you boil the pasta, dice the onion and cut up the mushrooms
  3. Heat the olive oil in a pan and add in the onion, stir until the onion softens
  4. Turn the heat down to medium, pour half of the milk and stir lightly
  5. Add the flour into the milk and mix well
  6. Once it thickens, add more milk little by little while stirring
  7. Add the cheese and mix well, let it simmer until it dissolves, stir occasionally
  8. Add the champignons, let it soften while stirring occasionally
  9. Rip the nori sheets into little pieces into the mixture
  10. Stir to mix well
  11. Add the salt and pepper to taste (and sausages, if you want)
  12. 召し上がれ!

Tips: Keep the fire small so as to keep the milk from breaking. Be careful not to burn the onion! Control the density and thickness of the mixture by adding milk or flour. You can add cream to help it thicken beautifully. You can use other kinds of cheese, of course, but parmesan works best due to its consistency—though I used edam and it works fine. You don't have to fry your sausages first, if you want to add them. Stirring the pan occasionally prevents the mixture from sticking to the pan. You can add more nori for a stronger taste of the seaweed.  Lass euch schmecken!

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