豆腐ハンバーグ（豚ひき肉の照り焼き豆腐ハンバーグ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
#Italian
#pasta
#Complimented rice
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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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- Number of Videos
- 206本
Ingredients
- 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
Time required
20minutes
Procedure
-
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)
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)
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)
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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