2 tablespoons LOUU Mixed mushrooms with porcini confit
6 squids from LOUU Capers and squid confit
4 tablespoons spinach purée
3 slices mushroom
1 king oyster mushroom
2 tablespoons chopped onion
1 tablespoon butter
40g pine nuts
suitable amount salt
suitable amount pepper
Spinach purée (may be used 2-3 times)
350g spinach leaves
40g pine nuts
85g olive oil
Add about 2 teaspoons of salt to a pot of water.
After the water boils, pour in the farfalle noodles and simmer for 10 minutes.
Drain and mix well with some olive oil. Set aside to cool.
Heat a frying pan over high heat, then add sliced shiitake mushrooms and diced king oyster mushrooms to the pan.
Pour an appropriate amount of olive oil and stir fry until both sides are golden, then take out for later use.
Add some olive oil into the pan and add chopped onion.
Stir-fry until golden brown, add mixed mushrooms confit, and pour in the broth and noodles.
Add a tablespoon of butter and sauce and mix well. Season with salt and pepper.
Finally, stir in the spinach purée and squids, then mix well with all the stir-fry ingredients.
Turn off the heat and serve on the plate.
Sprinkle some pine nuts, and you’re done!
Remove the stems of the spinach and keep its leaves.
Add a pinch of salt to a pot of water.
After the water boils, add the spinach leaves and blanch for about 30 seconds.
Remove from the pot, soak it in ice water, and set it aside for later use.
Add the blanched spinach leaves, Parmesan cheese, pine nuts, garlic, and olive oil to the blender. Blend until smooth and set aside to cool.
Preparing an extra amount of spinach puree is because only a few leaves are hard to blend.
Unused spinach puree can be stored in the freezer for future use.
It goes along well with seafood, chicken, warm salads, etc.
Vegetables or chicken are recommended to use for stock.
After opening the LOUU confit, don’t forget to keep it refrigerated.
The remaining canola oil can be kept for other use (scrambled vegetables, scrambled eggs, etc.).