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パスタ（ペペロンチーノバター）｜George ジョージさんのレシピ書き起こし

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George George / Jojiro ch's person

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Ingredients

パスタ : 90g
ニンニク : 2～3片
パセリ : 適量
Hawk claw (sliced) : 適量
チキンブイヨン : Around 300ml
オリーブオイル : 小さじ1
バター : 5～10g
魚醤 : 少々

Time required

30minutes

Procedure

1) cut material 01:25
Remove garlic skin, roots and shoots.
Chop.
Finely chop the parsley.
2) make the sauce 02:56
Add olive oil and garlic to a frying pan and heat over low heat until fragrant.
Add hawk claws.
Add chicken broth and mix.
3) boil the pasta 04:16
When 2 boils, add pasta.
Heat over medium heat while pouring the sauce.
When the liquid is reduced, add a small amount of chicken bouillon and turn the heat to high.
Bring to a boil, then simmer over medium heat.
When the liquid is reduced, add a small amount of chicken bouillon and turn the heat to high.
Bring to a boil, then simmer over medium heat.
Add butter and mix it all together.
Add parsley and fish sauce and mix.
4) 仕上げ 08:17
3をお皿に盛り、パセリを乗せて完成。

Point

・Parsley can be replaced with Italian parsley.
・A single hawk claw can be used without being cut. Adjust the amount to your liking.
・Consomme can be substituted for chicken bouillon. It is easy to adjust the taste by diluting with twice the amount of water indicated.
・Prepare a lot of chicken bouillon. Since it will be used several times, leave it without using the entire amount at one time.
・After adding the chicken bouillon, increase the heat to high each time, and once it boils, reduce the heat to medium.
・You can add butter to finish if you like.
・If you like, you can omit the step of adding chicken bouillon, boil the pasta separately, and add butter.