#MinariPasta

20251128 #breakfastdiary day 1572, -3°C/clear My second tool and friend is the pan (鑊). Honestly, I went back and forth a lot between Victor, Pietro, and Sophie. (In order: the names of the stainless steel pan, aluminum pan, and nonstick pan currently in use in my kitchen.) First, the trusty Nordic-born Victor, if properly preheated, can handle grilling, boiling, frying — pretty much anything regardless of what kind of breakfast I'm making. Plus it's sturdy and doesn't rust. Pietro mainly gets used for making pasta. Its high thermal conductivity makes it unbeatable when paired with a breakfast that needs quick cooking. Being lightweight, it's also great for shaking the pan when mantecare-ing. (omitted) (Najosik, Breakfast Every Day: 'The Three Friends of the Kitchen (廚房三友)') ☝️ For the full piece, check the Brunch serial link in my profile. Pietro (the aluminum pan) makes a rare appearance — fragrant 550kcal #MinariPasta made with minari I bought the other day

1 serving pasta, plenty of minari (water celery), 1T tuna extract/anchovy sauce, 1T parmesan cheese

1. Wash the minari under running water, then finely chop the stems and roughly cut the leaves. 1. Heat olive oil in a pan, add garlic and sauté, then add the chopped minari stems and sauté a bit more. 2. Cook the pasta in salted boiling water. 3. Add the pasta to the pan from step 1, add 2 ladles of pasta water and 1T tuna extract, turn off the heat, add the minari, and mantecare. 4. Plate the pasta neatly and top with parmesan cheese.