Ingredient
- Red sea bream
- 1pce (small one)
- lobster
- 1pce (halved lengthwise)
- clams
- 400g
- cherry tomatoes
- 10pcs (cut in half)
- saffron
- 2g
- Appropriate amount of white wine
- Appropriate amount of olive oil
1
Put olive oil on a fry pan and heat over, place red sea bream on and grill until to be browned.2
Put garlic and olive oil into UNILLOY 22cm casserole. Garlic soaked in oil well and stir-fry until to be browned.3
Place lobster in the pot, flesh side to be under and grill until to be browned. And turn over.4
Add clams, tomatoes and white wine and steam with the lid.5
Place ① in the pot and heat with the lid until warmed.
このレシピのカテゴリー
Takeshi Akiyama – Profile
After working as chef or head chef at several restaurants in the City of Niigata, he opened his own restaurant, the Tsubame Sanjo Italian Bit, in 2013. Emphasizing the relationship with local producers, he serves gourmet Italian cuisine made with Tsubame Sanjo ingredients presented on Western tableware.
