Main ingredients 🥩
abaloneonioncarrotcelerygarlictomato pastewhite winelemonpasta
Fabri's Jeonbok Ragu Pasta
An authentic Italian-style abalone ragu pasta, made by sautéing fresh abalone meat and innards with minced vegetables and simmering slowly.
🙋 Recommended for
- ⭐ For those who want a unique pasta instead of the usual tomato or cream pasta
- ⭐ For those who want to experience the deep ocean flavor by using both the meat and innards of abalone
- ⭐ For those who want to try making a high-end, Michelin-star chef-style dish at home
Ingredients needed 🛒2 servings
- abalone meat and innards
- onion
- carrot
- celery
- garlic
- tomato paste
- white wine
- lemon zest
- pasta
- olive oil
- salt
Recipe 🍳
- Clean the abalone, then use a spoon to separate the shell, meat, and innards, and remove the teeth.
- Finely chop the abalone meat like you would meat, and set aside the innards separately.
- Finely mince the onion, carrot, and celery to prepare the soffritto vegetables.
- Generously add olive oil to a pan, then add the minced vegetables and sauté until golden brown.
- Once the vegetables are sautéed, add the abalone innards and finely chopped meat, and sauté together to enhance the flavor.
- Pour in white wine to deglaze, cook off the alcohol and any unpleasant odors, then season with salt.
- Add tomato paste and mix well, then add enough pasta water or regular water to barely cover, and simmer on low heat for 30 minutes to complete the ragu sauce.
- In another pan, add olive oil, sliced garlic, and lemon zest, and sauté over low heat to make infused oil.
- Add the prepared abalone ragu sauce to the infused oil, bring to a simmer, then add the cooked pasta and toss well so the sauce coats the noodles to finish.
- Clean the abalone, separate the meat and innards, and finely chop them along with the vegetables.
- Sauté the minced vegetables, abalone meat, and innards, then add wine, tomato paste, and water, and simmer gently for 30 minutes.
- In oil infused with garlic and lemon zest, stir-fry the ragu sauce and cooked pasta together to finish.
Cooking tips 💡
- Sauté the vegetables until they turn golden brown to bring out the deep sweetness and flavor of the ragu sauce.
- Adding infused oil with garlic and lemon zest at the end helps to control any fishy taste of the abalone and adds a refreshing touch.
- The ragu sauce must be simmered on low heat for at least 30 minutes so the ingredients meld together deeply and don't remain separate.
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