RecipeWe make difference SIB
Mixing ratio
Recipe
- Perilla leave pesto 60g
- Miso dressing 15g
- Perilla oil desired
- Salt desired
- Pepper desired
- Green leaves vegetable desired
- Grana cheese thin shred 15g
- Grana cheese stick without Skin desired
- FETTUCCINE 20% EGG 5MM 약 85g
Cooking process
Recipe
- 1. Blend Perilla leave pesto + Miso dressing + Grana thin shred
2. Add salt and pepper
3. Plating boiled fettuccine, the above sauce, green leaves vegetable
4. Grate Grana cheese on top
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