DAIKON FETTUCINE WITH TOMATO-BASIL SAUCE
This recipe for daikon fettucine with tomato-basil sauce is from "The New Art of Japanese Cooking," by chef Masaharu Morimoto.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes.
- Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with your hands into the bowl of reserved juice; mash to combine. You should have about 2 cups.
- In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper.
- Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.
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Tash R
[email protected]Overall, I thought this was a great recipe. I would definitely recommend it to others.
Talal jutt
[email protected]This dish was a bit too bland for my taste. I think I would have preferred it with a bit more garlic and herbs.
Abdul basit Rahimi
[email protected]I'm not a big fan of daikon, but I thought this dish was surprisingly good. The tomato basil sauce really helped to balance out the flavor of the daikon.
Md Jahid Hasan Niloy
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the daikon noodles.
MD ROBIN HOSSIN
[email protected]Overall, I thought this was a great recipe. I would definitely recommend it to others.
Iyan Gomez
[email protected]The daikon noodles were a bit too crunchy for my liking. I think I would have preferred them to be a bit softer.
Asha Mohammed
[email protected]This dish was a bit too spicy for my taste, but I think that's because I used a bit too much red pepper flakes.
kashaf rani
[email protected]The daikon fettuccine was a great low-carb alternative to traditional pasta. I felt full and satisfied after eating it.
Azeem Jan
[email protected]I was pleasantly surprised by how easy this dish was to make. The hardest part was slicing the daikon into thin noodles, but even that wasn't too difficult.
Akber Ali
[email protected]The daikon fettuccine with tomato basil sauce was a hit at my dinner party last night. Everyone loved the unique flavor and texture of the dish.
Abdulahad Abbasi
[email protected]This daikon fettuccine dish was an absolute delight! The flavors of the tomato basil sauce were perfectly balanced, and the daikon noodles had a wonderful texture. I will definitely be making this again.