Combining local Taiwanese ingredients, Leyi launches squid roe spaghetti

▲ Golden Squid Roe Spaghetti.

Reported and photographed by Huang Shiyuan, Taipei

Recently, Leyi Spaghetti, a brand under Canxing Catering Group, has introduced over 10 new dishes. These new dishes closely follow two main themes: “Italian flavor” and “using local ingredients that reflect the current season.” Examples include Golden Squid Roe Spaghetti, which features uniquely Taiwanese squid roe, and Naples Pizza with mango, a summer specialty. The new dishes are expected to be launched in August.

Cai Ruilang, executive chef of Leyi Spaghetti, said that when brainstorming new dishes, he kept thinking about what ingredients could best represent Taiwan. Eventually, he realized that squid roe, one of Taiwan’s specialties, had not yet been used in spaghetti, leading to the development of Golden Squid Roe Spaghetti. To enhance the flavor and texture, the squid roe in the dish is presented in three ways: sautéed, ground into powder, and slightly pan-fried and sliced. Cai also noted that controlling the moisture level in this spaghetti dish was key, and it took many trials to find the best cooking method.

Another new main dish is Mango Naples Pizza, featuring Taiwan’s summer specialty, mango, as the star ingredient, paired with pan-fried ham slices and mozzarella cheese, resulting in a richer flavor. Due to the high water content of mango, the pizza crust is made thicker to prevent it from becoming soggy from the mango juice.

Leyi Spaghetti has also introduced several new brunch items, including salmon mille-feuille, tomato and cheese salad Provence egg rolls, and Italian vegetable stew focaccia bread. All the elements of these dishes were personally selected by Chef Cai Ruilang.

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