In Japan, we can enjoy many seasonal vegetables such as Takenoko (bamboo shoots), Zenmai (flowering fern), Warabi (bracken), Taranome (bud of Aralia elata) etc. in spring.
As we have eaten pasta with globe artichoke many times in Italy and they were so delicious, we have wanted to make the one in Japan.
But the problem is that we can’t get easily artichoke here…
So, we tried to use Takenoko in place of artichoke.
The result was excellent!
Takenoko has a different flavor from artichoke, but we could make a typical spring vegetable pasta with the similar texture of artichoke.
How to make Japanese vegetables pasta
- To remove the harsh taste, boil Takenoko, Zenmai and Taranome with rice bran first.
It’s better to use a large pan with enough water to soak Takenoko, if possible.
- Saute pancetta, minced garlic and red pepper in olive oil .
- Put 50ml of boiling water, Takenoko and minced parsley.
- When boiling is over, put the noodles, grated cheese (Parmigiano Reggiano etc.), salt, Taranome, Zenmai and Extra virgin olive oil.
Mix them well.