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ペペロンチーノ|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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342.0万人
再生回数
7.4億回
動画数
1,025本

材料

  • pasta : 100g
  • ニンニク : 12g〜15g
  • 輪切り唐辛子 : 1本分
  • Olive oil (for heating) : 大さじ1
  • 水 : 340cc
  • salt (for heating) : 小さじ1/3
  • Himie : 5振り
  • 乾燥パセリ : 適量
  • オリーブオイル(仕上げ用) : 1 tablespoon
  • 塩(仕上げ用) : ひとつまみ

所要時間

15分

手順

  1. 1) prep the garlic 03:21

    Peel the skin of the garlic.
    Grate it and put it in the frying pan.

  2. 2) heat up 03:56

    Add olive oil (for heating) and round-cut red pepper to 1 and stir-fry so as not to burn.
    Add water and put it on high heat.
    Add salt (for heating) and hymi.
    Twist and push in the pasta.
    Boil it for about 5 minutes on a strong medium heat, and evaporate the moisture for the remaining 30 seconds on high heat.
    Add salt (for finishing) and olive oil (for finishing) and mix.

  3. 3) Serve 07:48

    Place 2 on a plate.
    Finished with dried parsley.

Point

・For round-cut chili peppers, you can chop one chili pepper into pieces.
・Use teflon dice with a thickness of 1.4 mm for the pasta.
・Fragrance comes out by grated garlic.
Use extra virgin olive oil.
・Use a small frying pan.
・It is desirable that water is absorbed by the pasta during the boiling time of the pasta.
・Eating it with a drop of soy sauce makes it more delicious.

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