"Simplicity is the ultimate sophistication" LdV

Saturday, 2 September 2017

GREEK SOMEN (Somen à la grecque)

(Somen à la grecque)

Somen are Japanese rice pasta. Those pasta are very thin and white. Eaten cold, they are an absolute delight... This wonderfully quick salad to prepare is very well balanced. You can find now quite easily the Ume su used in this recipe. Ume su is very popular in Japanese dishes. It is a plum paste employs to season a little bit like vinegar. Be careful though, as it is very salty!

Wine pairing : Vin de Mourvèdre (Red) from Languedoc-Roussillon.

A quick glance in your kitchen...

In your fridge
Feta cheese
Basil leaves

In your cupboard
Somen pasta
Olives oil
Ume su

Serves 3-4 people

400g 14,10 oz of somen pasta
2 tomatoes 
1 little cucumber 
80g 2,82 oz of feta cheese 
10 basil leaves 
6 tbsp of olive oil 
1 tsp of ume su

Bring to the boil water for the somen and cook them 3 minutes ONLY.
Meanwhile, finely cut the tomatoes, cucumber and feta.
When the somen are cooked, rinse them in cold water.
In a large bowl, combine all the ingredients together with the olive oil and Ume su and the somen.
Best served cold. 

Somen à la grecque

Pour 3-4 personnes
400g de pâtes "somen" (au rayon asiatique)
2 tomates
1 petit concombre 
100g de feta
10 feuilles de basilic (environ...)
6 cas d'huile d'olive
2 cac de Ume su (condiment salé dans la cuisine japonaise à base de prune)

Cuire les somen dans de l'eau bouillante pendant 3 minutes.
Coupez en morceaux les tomates, concombre et feta.
Rincez les somen sous l'eau froide.
Bien mélanger tous les ingrédients ensemble avec l'huile d'olive et l'Ume su.
Ajoutez les somen et dégustez bien frais.

Inspired by Laura Kie (Ma petite cuisine japonaise)

No comments:

Post a Comment