Oyster cream rice penne
Oysters are known as the "milk of the sea" because their insides are milky white and rich in various nutrients just like milk.
It is rich in nutrients such as glycogen, essential amino acids, vitamins B1, B2, and B12, minerals, and functional ingredients such as taurine.
In particular, it is said to have the highest zinc content of any food, which can help boost your immunity and improve your health.
The chewy texture of this gluten-free rice penne is sure to become addictive, making it a recommended menu for cold days.
| [Ingredients] For 2 people | |
|---|---|
| oyster | 300g |
| Rice Penne | 300g |
| Cooking sake (or white wine) | Appropriate amount |
| Fresh cream | 150cc |
| milk | 150cc |
| garlic | 1 piece |
| olive oil | Appropriate amount |
| salt | A pinch |
| parsley | A little |
How to make
- Transfer the oysters to a colander and rinse quickly with water.
- Grate the daikon radish, add the oysters, and rub and wash several times. When the black juice starts to thin out, it's ready.
- Transfer the oysters to a bowl, soak them in milk, then rinse them under running water. This will remove the oyster odor.
- Add the olive oil and garlic to a frying pan and saute over low heat. At the same time, boil the penne rice in a pot of generously salted water for 13 to 15 minutes.
- When the garlic starts to smell, turn the heat to medium, add the oysters, and lightly brown on both sides.
- Pour cooking sake (or white wine) over the rice, cover and steam.
- After about 3 minutes, open the lid and add the cream and milk and bring to a boil.
- Once the penne is cooked, drain well and add to the frying pan with the oyster cream sauce.
- Mix the sauce and penne well, season with salt, then serve on a plate and sprinkle with parsley to finish.
