Also this year it arrived a time for creative challenge.
I dedicate for a moment to cook something new with spice of Italy and Japan which countries gives special meaning to me.
I am so happy to participate this contest which made by Mediterranea Belfiore every year. This years challenge is POMODORO e PASTA 2.0
I have got an idea of what I can make, after I have heard rules of this years contest where you can only use minimum ingredients, the tomato and the pasta are protagonists of the dish.
Do you know what is the Soume which is in the title of this recipe??
The Soumen is one type of Japanese noodle which is really thin more that the Cappellini pasta(angel hair) and is dish of the summer time.
I remember I cooked it for my Italian friends during summer time using an angel hair pasta. Then in the end I could only see empty dishes every time I made it.
Italian style Soumen (for 2)
200cc of water
50cc of soy sauce
50cc of sake
one table spoon of sugar
half package of Japanese soup stock
(if you want to make your own soup stock, I will mention it in the end)
100cc di Passata di Pomodoro Belfiore(Tomato past)
Peel ginger and cut it by grinder.
You only need small quantity of both Kombu e Katsuobushi to make 200cc of soup stock. Then using this, you can make sauce above.