#089『レモンのパスタソース』夏におすすめ！｜シェフ三國の簡単レシピ

This recipe is by Kiyomi Mikuni, owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo. "Lemon Cream Fettuccine" Ingredients (Serves 2) 360g fettuccine 1-2 king oyster mushrooms 1 lemon 90cc milk 1 cup heavy cream 50g grated cheese 1 tablespoon olive oil 10g unsalted butter Salt to taste Pepper to taste 1. Slice the king oyster mushrooms into rounds. Grate the lemon peel and reserve the juice. 2. Heat olive oil and butter in a frying pan and sauté the lemon and king oyster mushrooms (with the peel and juice removed). Once the king oyster mushrooms have browned, remove the lemon. 3. Add the milk, heavy cream, and lemon juice and bring to a boil. Season with salt and pepper. 4. Add the fettuccine and simmer, stirring constantly. Add the lemon zest and grated cheese, and season with salt and pepper. ◎Sprinkle with grated cheese and black pepper, and enjoy! ====================================== "Hotel de Mikuni" JAPONISÉE (Japonisée) Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturel" a step further, we have arrived at Ma Cuisine "Japonisée." "Japonisée" refers to the perfect Japanese adaptation and expression of the culinary spirit and philosophy that only a French chef can express, based on a thorough understanding of traditional French cuisine. As proof of this, Kiyomi Mikuni has been awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from the University François-Rabelais. The former is the first time a Japanese chef has received this honor, and the latter is an honor shared by only four chefs in the world. Hôtel de Mikuni is proud of this honor. Please enjoy Mikuni's culinary philosophy and spirit, "Japonize." ▼Website: https://oui-mikuni.co.jp/ ▼Instagram:   / hoteldemikuni   ▼Facebook:   / hoteldemikuni.tokyo