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パスタ(ホタルイカと菜の花のアーリオ・オーリオ)|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 View
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Number of Videos
150本

Ingredients

  • パスタ(1.5mm) : 60g
  • ホタルイカ : 8〜10個
  • マルサラ酒 : 適量
  • 魚醤 : 適量
  • 菜の花 : 3本
  • ニンニク : 3片
  • イタリアンパセリ : 少々
  • 唐辛子オイル : 少々
  • オリーブオイル : 少々

Time required

10minutes

Procedure

  1. 1) 下ごしらえをする 01:16

    Remove the firefly squid's eyes, beak and spine.
    Firefly squid marinated in marsala and fish sauce.
    Lightly crush the garlic.
    Cut the rape blossoms into bite-sized pieces.

  2. 2) ソースを作る 05:39

    Add olive oil and chili oil to a frying pan and heat over medium heat.
    Add 1-2 tablespoons of pasta water and firefly squid and heat.

  3. 3) パスタを茹でる 06:23

    2と並行して、塩分濃度1.5%のお湯でパスタを茹でる。
    パスタの茹で上がり1分前に菜の花を加える。

  4. 4) ソースとパスタを合える 10:25

    2に水を切った3を加え、混ぜ合わせる。
    イタリアンパセリ、オリーブオイルを加え和えたら完成。

Point

・ホタルイカの目、くちばし、背骨を取る下ごしらえは必ずした方が美味しい。
・魚醤は鮎魚醤やガルム、コラトゥーラがベストだが、ナンプラー、醤油で代用してもよい。
・手順1のホタルイカを漬ける工程では、マルサラ酒はホタルイカの10%、魚醤はホタルイカの5%の量を使い、ビニール袋に材料を入れて漬け込むとよい。

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