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ペペロンチーノ｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし

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Shizuru Channel

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Ingredients

Pasta (1.4mm) : 100g
コンソメ(顆粒) : 4g
水 : 350g
唐辛子(輪切り) : 1.5つまみ
(A) Garlic (thinly sliced) : 3片
(A) Olive oil (pure) : 15g
italian parsley : moderate amount
粉チーズ(パルミジャーノ) : 2g
オリーブオイル(エクストラヴァージン) : 10g
オリーブオイル(エクストラヴァージン)(仕上げ用) : 適量

Time required

15minutes

Procedure

1) Cook 03:16
Put (A) in a frying pan and heat over medium to high heat.
When the olive oil starts to bubble, turn the heat down.
Once the garlic has browned, remove half to a paper towel (garlic chips for finishing).
Add water, consomme, and lightly salt.
Once boiling, add pasta.
Add hot pepper.
Cook over medium-high heat for 5 minutes and 10 seconds, stirring occasionally.
2) finish 06:16
Warm the plate in the microwave (500w) for 20 seconds.
Just before boiling, chop the Italian parsley along with the stems.
Remove from heat when the pasta reaches the desired consistency.
Add half the Italian parsley, cheese and olive oil and mix.
3) Serve 09:41
Place the pasta on a warm plate.
Sprinkle with remaining Italian parsley and garlic chips.
Finally finished with a finishing touch of olive oil.

Point

・The amount is for one person.
・When making two servings, use 1.5 times as much water as a guideline.
・It is best to use a 26 cm deep frying pan.
・If you add too much consommé, the peperoncino's garlic will lose its goodness, so be careful.
・Keep the heat boiling after adding the pasta.
・Use half of the garlic as garlic chips for finishing. Set aside the paper towels from the colored ones.
・It is recommended to use a slicer for thinly slicing garlic.
・Slicing the garlic into thin slices makes it milder and more fragrant.
・If you don't have cheese, use more consommé.