Recipe by Laguna National Golf Club and Resort, Singapore – from "Golf Club World, behind the gates"
Combine the bonito flakes, dashi powder and water in a saucepan and bring to a boil.
Remove from heat and steep for a few minutes.
Strain stock, discard bonito flakes and chill.
In another pot, bring water and a dash of salt to a boil.
Add the pasta and boil for 3 minutes; strain.
Toss the pasta with olive oil to cool the pasta. Chill the pasta in the refrigerator.
When the pasta is chilled, add the truffle oil and toss.
Garnish with chopped spring onions and the caviar/ikura.
Pour the chilled bonito stock over the pasta and serve.
Alsace Gewürztraminer 2003
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