Tagiolini with komatsuna and cheese…

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Hi,

Some time ago I came across an interesting green, leaf veggie, also known as “Japanese Mustard Spinach”. It was very similar to bok choy but tasted differently. I decided to experiment and made tagiolini with komatsuna and cheese. The addition of crème cheese and blue cheese gave it a creamy structure and defined taste. Please have a look.

tagiolini-with-komatsuna-and-cheese_1

 

Ingredients:

  • 2x komatsuna
  • 1x onion
  • 1x bowl mushrooms, ca. 250g
  • 1x garlic clove
  • Blue cheese
  • 2tbsp. crème cheese
  • ½ package of tagiolini
  • Parmigiano cheese

Know-how:

  1. Boil tagiolini.
  2. Cut mushrooms in thin strips, chop onion and fry.
  3. Tear komatsuna into pieces and fry with the rest of vegetables.
  4. Strain the tagiolini and pour in a dish.
  5. Top with vegetables and cubes of blue cheese. Top with 1tbsp. crème cheese and parmigiano.

komatsuna-onion-mushrooms-garlic-blue-cheese-creme-cheese-tagiolini-parmigiano

tagiolini-with-komatsuna-and-cheese

tagiolini-with-komatsuna-and-melted-cheese

Greetings,

*Enjoy your meal* OnMyDish.wordpress.com

 

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