The Cooking process of Bemen is different from spaghetti. It is similar to that of Udon. Once Bemen cooked in hot water, it needs to wash with running water to remove the sliminess and the method gives nice chewy texture like fresh pasta. When you add Genoa paste and olive oil in the last process, the sauce will dress well because of Bemens’s sticky texture. It means you don’t need to try a complicated emulsifying process of spaghetti.SERVINGS:2
・240 g Bemen (Lake Louise Co.,ltd.）
・1 small potato (blanched, 5 mm sliced）
・30 g french beans（blanched・ 1/2 lengthed）
・100 ml water
・salt and pepper to taste
・20 ml extra virgin olive oil
・150 g basil leaves
・1 clove garlic
・20 g pine nuts
・2 fillets anchovies
・50 g parmesan cheese
・a pinch of salt
・100 g extra virgin olive oil
1. To make Genoa paste, put all the ingredients except olive oil into a blender and add 1/3 amount of olive oil. Blend everything and gradually add the rest of the olive oil.
2. Bring the water to a boil in a large pot and boil Bemen for 10 minutes. No necessary to put salt to water. Blanch the potatoes and french beans with the same pot.
3. Once cooked, wash Bemen with running water to remove the sliminess and drain.
4. Put the water in a frying pan over high heat and add the Bemen, potatoes, and french beans to make enough hot. Then turn off the heat and stir in the Genoa paste and extra virgin olive oil. Put salt and pepper to taste. Serve it immediately.