豆腐ぷるぷる味しみ&鶏肉が柔らか！とり肉豆腐（２人分）| 料理研究家コウケンテツさんレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 30minutes
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パスタ（カッチョエペペ）｜ 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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Ingredients
- pasta : 100g
- 粒黒胡椒 : 適量
- 粉チーズ : 大さじ2
- バター : 10g
- オリーブオイル : 小さじ1
- ニンニク : 1片
- (A) Water : 340cc
- (A) Umami seasoning : 4振り
- (A) salt : 小さじ1/3
Time required
20minutes
Procedure
-
1)
prep the garlic
03:21
Crush the garlic, remove the core and mince.
-
2)
Prepare ground black pepper
03:55
Chop black peppercorns.
-
3)
heat up
04:43
Heat olive oil in a frying pan, add garlic and fry.
Add (A) and bring to a boil.
Add pasta and boil.
Adjust the heat so that the broth disappears after 4 minutes and 30 seconds to 5 minutes.
Add butter and mix.
Add grated cheese and mix over low heat.
Add water (not listed) to adjust the consistency of the pasta. -
4)
盛り付ける
08:52
温めたお皿に3を盛る。
粒黒胡椒を振って完成。
Point
・I use 1.4mm pasta.
・Chop black pepper for a better flavor.
・Heat the plate in the microwave for 30 seconds during step 3 to prevent the grated cheese from hardening.
・When using 1.6mm pasta, increase the amount of water.
・You can arrange it by adding bacon or asparagus.
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