「香りゴボウと牛肉のみぞれ和えスパゲッティ」
品質の高さから関東のみならず関西でも知られた存在の伊勢崎産のゴボウは、昭和３０年代より栽培され続けている伝統的な野菜です。
京都の有名料亭や老舗うどん店も参加する今回のフェアでは、市内の各店舗がバラエティー豊かなメニューを提供しています。
スアーヴのメニューは昨年も大好評だった和風のスパゲッティー。
夏牛蒡ならではの香り高さと柔らかさを生かして、さっと軽く火を通して甘辛く和風に。
薄切りの牛肉と合わせ、大根おろしをのせてさっぱりと仕上げました。
7月初旬ま
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