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パスタ(トラパニ風冷製フェデリーニ)|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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動画数
83本

材料

  • Federini : 60g
  • フルーツトマト : 60~70g
  • (A) Almond : 15g
  • (A) Basil : 8g
  • (A) Olive oil : 60g
  • (A) salt : 2g
  • ニンニク : 2~2.5g

所要時間

20分

手順

  1. 1) boil the pasta 04:34

    Put water (not listed) and salt (not listed) in a pot, bring to a boil, and boil Federini.

  2. 2) make the sauce 05:40

    (A) Put minced garlic and finely chopped fruit tomatoes in a container.
    Make a paste with a hand blender.

  3. 3) expose to cold water 09:30

    Drain 1 and lightly run under running water to remove coarse heat.
    Place in ice water (not listed) with salt (not listed) and tighten.
    Drain lightly and put in a bowl.

  4. 4) 和える 10:40

    3のボウルを氷水に当てながら2を加え、混ぜ合わせる。
    オリーブオイル(分量外)を加え、混ぜ合わせる。
    お皿に盛り、アーモンド(分量外)を振って完成。

Point

・Set the salt concentration to 1.5% of the water used to boil the pasta.
・The ice water used to tighten the pasta should also have a salt concentration of 1.5% relative to water.
・ Use fruit tomatoes that have been peeled with hot water.
・Sauce goes well with blue fish carpaccio and cold pasta with sea urchin and whitebait.
・Add about 3 spoonfuls of the sauce for step 3.

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