みぞれ漬け（鶏肉とナスのみぞれ漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 30minutes
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スパゲティ（明太子スパゲティ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
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- 21.3万人
- Number of View
- 3,781.6万回
- Number of Videos
- 206本
Ingredients
- spaghetti : 70g
- トマトソース : 45cc
- ニンニク : 2/3片
- 明太子 : a little bit
- イタリアンパセリ : 適量
- (A)オリーブオイル : 適量
- (A)唐辛子オイル : 適量
- オリーブオイル : 適量
Time required
15minutes
Procedure
-
1)
prepare the material
02:36
Hit the mentaiko.
Cut the garlic into thin slices. -
2)
heat up
03:29
Put garlic and (A) in a frying pan and heat.
Add water (not listed) and salt (not listed) to a pot, bring to a boil, and cook the pasta.
Lower the heat in the frying pan and let the garlic smell out.
Turn off the heat when the garlic turns brown.
Add tomato sauce and water (not listed) and heat while stirring.
Add pasta, Italian parsley and olive oil and mix.
Serve on a plate and complete with 1 mentaiko.
Point
・Uses a 24 cm aluminum pan.
・Use 1.5mm spaghetti.
・Use large garlic cloves.
・Use the skin of the mentaiko and add a small amount to each belly.
・When boiling pasta, the salt concentration should be 1.5% relative to the water.
Toss the pasta as soon as it is boiled.
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