Tarako Spaghetti Salted Cod Fish Roe Pesto With Pasta Recipes
TARAKO SPAGHETTI
My favorite spaghetti recipe using salted cod roe spiced with red pepper. It tastes really good.
Provided by HIDEHIDE
Categories Main Dish Recipes Pasta
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
- Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
- Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.
Nutrition Facts : Calories 494.7 calories, Carbohydrate 32.8 g, Cholesterol 346.7 mg, Fat 32.2 g, Fiber 2 g, Protein 22.5 g, SaturatedFat 17.4 g, Sodium 274.1 mg, Sugar 1 g
TARAKO SPAGHETTI (SALTED COD FISH ROE PESTO WITH PASTA)
This is a dish that my kids LOVE for lunch. It's not inexpensive because the tarako can be spendy, but it's quick so I like to have the ingredients on hand. This isn't a sauce like spaghetti sauce that completely covers the pasta, it's more like a pesto. When adding the heavy cream, just get it to the consistency of pesto that you can toss with pasta. If the pasta sticks hopelessly together when tossing the sauce with it, you've overcooked the noodles. The recipe ingredient filters here won't allow the phrase "2 tarako (salted code roe)" as an ingredient, but that is specifically what this recipe is written for.
Provided by Akikobay
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Note 1: a) Tarako comes in sausage-looking pieces b)you can choose either the spicy kind (karashi mentaiko) or just plain tarako c)you can find tarako at the Japanese grocery store, often it is in the freezer.
- Cut open the casing on each piece of tarako and gently scrape or squeeze out the roe.
- Discard the casings.
- Start your water to boil for the spaghetti.
- Melt butter in a skillet over medium heat. Reduce heat to low and add roe, stirring until the color of the roe changes to a pale orange.
- Stir in about half the heavy cream until well blended and heated through. As necessary, you can add the rest of the heavy cream.
- Turn off the heat and keep the sauce just warm.
- Don't ask me why, but a friend stirs in a spoonful of Kewpie Mayonnaise before tossing this dish together (I love Kewpie mayo, but I haven't tried this addition).
- Cook the pasta to al dente.
- Drain pasta and toss with sauce (sprinkle on the nori over the top just before taking the plates to the table) to serve.
Nutrition Facts : Calories 532.8, Fat 26.3, SaturatedFat 15.2, Cholesterol 143.1, Sodium 130.7, Carbohydrate 61.8, Fiber 2.8, Sugar 1.6, Protein 12.8
BAKED COD ( BACALHAU NO FORNO)
This is a very typical salted cod fish recipe here in Portugal, you'll find it in about just any restaurant. This is very easy to prepare, as usually you will have to soak the salted cod,for 24 hrs, changing the water 3-4 times. That's a must with any kind of salted cod-fish. I usually do this and then freeze it, that way I'm always prepared. I usually do this recipe with fresh new small potatoes skin and all, it's wonderful. But if the potatoes are not new then by all means peel them. I hope you all enjoy this recipe.
Provided by Mia 3
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- After soaking the cod, remove from the water and dry well with a kitchen towel.
- Peel your onions and slice them into half moons also peel the garlic and chop it up.
- Under hot water remove the tomatoes skins and slice them up.
- In a rectangle casserole dish place in 1/2 of the olive oil and1/2 of the wine.
- Spread the onions, garlic, sliced tomatoes bay leaf, and the potatoes (if you can't find small find small potatoes use normal ones and have them cut into quarters, you also may add more potatoes if you like).
- Now place the cod over top of everything and drizzle the remaining wine and olive oil over each fillet.
- Keep basting the cod with the remaining olive oil so as not to dry out on you.
- Bake at 380°F for about 1 hour or when potatoes are cooked.
- Remove from oven and sprinkle with parsley (serve with a green tossed salad, and enjoy.
Nutrition Facts : Calories 711.5, Fat 33.6, SaturatedFat 4.8, Cholesterol 99.3, Sodium 148.1, Carbohydrate 49.6, Fiber 5.9, Sugar 6.8, Protein 47.2
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