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Pasta (garland chrysanthemum pasta)｜Takeshi Takeshima's Extreme Rice / Kiwami-Meshi's recipe transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

春菊 : 100g
ニンニク : 1個
粉チーズ(グラナパダーノ) : 大さじ3
オリーブオイル : 100cc
塩 : 適量
ジャガイモ : 1個
パスタ : 80g
イカ(冷凍) : 6個

Time required

30minutes

Procedure

1) ソースを作る 00:38
春菊を切る。
ニンニクの皮をむき、軽くつぶす。
粉チーズ、オリーブオイルと一緒にミキサーにかける。
塩を入れて混ぜる。
2) ジャガイモを切る 02:50
Peel the potatoes and cut into bite-sized pieces.
3) 材料を茹でる 03:47
Put hot water (not listed) in a pot and add salt (not listed).
Once boiling, add the pasta and boil for 12 minutes.
Boil potatoes and squid together.
Leaving a small amount of boiling water, cut the hot water with a colander.
4) 仕上げる 05:10
Put 3 in a bowl, add 2-3 tablespoons of 1 and mix.
Add the remaining boiling water from Step 3 (not listed) and mix.
Add olive oil (not listed) and mix.
Put it on a plate and sprinkle grated cheese (not listed) to complete.

Point

・It is better to choose a small amount of garlic.
・When making the sauce, if you like, add pine nuts for richness. You can substitute cashews, walnuts, or peanuts.
・Anchovies can be substituted for the salt in the sauce after blending.
・The salt used when boiling pasta should have a salt concentration of 1.5% against the water.
・When boiling the pasta, do not cover it completely, and use the steam to warm the bowls and plates used for finishing.
・The sauce goes well with tomato sauce, meat dishes, and bread.