Creamy Pollack Roe Pasta
Creamy Pollack Roe Pasta
How to Make Delicious Pollack Roe Cream Pasta Without Being Greasy!
I made delicious pollack roe cream pasta using the pollack roe I had at home. I’ll show you how to make a rich cream pasta using milk instead of heavy cream, packed with plenty of ingredients.
Ingredients- Pasta (enough for 2 servings, about 150g, or 2 coin-sized portions)
- 1/2 Red bell pepper
- 1/2 Yellow bell pepper
- 1/4 Onion
- 60g Broccoli
- 1 slice Cheddar cheese
- 100g Shrimp (peeled and deveined)
- 6 Peperoncino
- 1 strand Pollack roe (about 50-70g)
- 200ml White milk
- 1 Tbsp Minced garlic
- 1 tsp Salt
- Pinch of black pepper
- 4 Tbsp Olive oil
Cooking Instructions
Step 1
First, let’s boil the pasta. Bring a large pot of water to a rolling boil and add about 1 tablespoon (1Ts) of salt. Salting the water ensures the pasta is seasoned from the inside out.
Step 2
Once the water is boiling vigorously, add the pasta. You can adjust the amount of pasta according to your preference. For a standard serving, about one coin-sized portion is typical; here we’re using enough for two servings (two coin-sized portions).
Step 3
While the pasta is cooking, take out a strand every so often to check its texture. Most pasta cooks perfectly in about 8-12 minutes. Once the pasta is al dente (to your liking), carefully scoop out about a cup of the pasta water and set it aside – this starchy water is great for adjusting sauce consistency later. Drain the pasta itself and set it aside.
Step 4
While the pasta is cooking, let’s prepare the vegetables. Broccoli might not cook through properly if added raw to the sauce, so it’s best to blanch it first. Bring a small pot of water to a boil.
Step 5
Once the water is boiling, add the broccoli florets and blanch them for about 30 seconds to 1 minute, then immediately remove and rinse under cold water. This keeps the broccoli crisp while ensuring it’s tender enough for the pasta.
Step 6
Prepare about 1/4 of an onion. Peel it, cut it into thirds, and then dice it into roughly 2cm x 2cm pieces. Avoid chopping too finely, as the onion can disintegrate when sautéed.
Step 7
Cut the red and yellow bell peppers (half of each) into similar 2cm x 2cm squares. The colorful bell peppers will add visual appeal to your pasta.
Step 8
And there you have it! All the vegetables for our delicious pollack roe cream pasta are now prepped: blanched broccoli, diced onion, and chopped bell peppers. Everything is ready to go.
Step 9
Now, let’s start making the sauce! Heat a pan over medium-low heat and add a generous amount of olive oil, about 4 tablespoons (4Ts).
Step 10
Once the olive oil is warm, add 1 tablespoon (1Ts) of minced garlic. Sauté it over low heat, stirring constantly to prevent burning, until fragrant. You want a nice garlic aroma to develop.
Step 11
When the garlic is fragrant, add the peperoncino (you can adjust the amount to your spice preference) and sauté briefly to infuse the oil with a bit of heat. Next, add the diced onion and cook until it becomes translucent.
Step 12
When the onion is about halfway translucent, add the shrimp and sauté until they turn pink. Be careful not to overcook the shrimp, as they can become tough.
Step 13
Once the shrimp are cooked, add the blanched broccoli and chopped bell peppers to the pan. Sauté everything together for about 1-2 minutes, just to warm them through.
Step 14
When the vegetables are slightly softened, pour in 200ml of white milk. Reduce the heat slightly once the milk begins to simmer.
Step 15
Doesn’t the combination of colorful vegetables and creamy milk sauce look absolutely appetizing? It’s a feast for the eyes even before you taste it! ^ㅡ^
Step 16
Gently rinse the pollack roe under running water, remove the outer membrane, and scrape out the roe with the back of a knife (or make a slit and squeeze it out). Add the pollack roe to the sauce and stir to break it up. Since pollack roe is salty, it’s best to adjust the final salt seasoning at the end.
Step 17
As the sauce simmers, gradually add a little of the reserved pasta water (or more milk) to achieve your desired sauce consistency. Keep the heat at medium-low and stir to help the sauce coat the pasta evenly.
Step 18
Once the sauce has thickened nicely, add the cooked pasta and the slice of cheddar cheese. The cheese will melt, making the sauce even smoother and richer. Finish with a pinch of black pepper for added flavor. If the sauce needs more salt, add it very sparingly until it’s just right. (If you’re adding bacon, you can sauté it with the other ingredients at this stage for extra flavor.)
Step 19
Voilà! Your delicious and visually appealing Pollack Roe Cream Pasta is ready! Serve immediately and enjoy this delightful meal.
