スパゲッティー（鶏ささみのスパゲッティー）｜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
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
#Meat dish
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焼き物（生ソーセージ）｜くまの限界食堂さんのレシピ書き起こし
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Ingredients
- 豚ひき肉 : 200g
- 豚こま肉 : 100g
- 塩 : 適量
- 油 : 適量
- イタリアンパセリ : 適量
- オリーブイル : 適量
- ブラックペッパー : 適量
Time required
20minutes
Procedure
-
1)
タネを作る
00:32
Put minced pork and salt in a bowl and knead well until it becomes sticky.
Cut the pork into 1cm cubes, add and mix.
Oil your hands and take out the seeds.
Roll it up and hit it to remove the air and shape it into a long thin shape. -
2)
タネを焼く
03:24
Spread oil on a frying pan and bake while rolling the seeds from step 1.
When the surface is browned, turn off the heat, cover with a lid, and cook for 5 minutes with residual heat.
Shake the pan so it doesn't burn.
After 5 minutes, turn on the heat again, and stir-fry until the meat is browned while rolling it so that the meat juices that come out are entwined. -
3)
お皿に盛り付けをする
05:26
お皿に2を盛り付け、イタリアンパセリを添え、ブラックペッパーを振りかけて完成。
Point
・Choose ground pork with as little fat as possible.
・If possible, choose domestically produced ground pork and pork tops.
・Spread the minced pork in a bowl and add the salt so that it covers one side thinly and evenly.
・Make sure to knead quickly and well as there are no connections.
・If the pork is from a foreign country and has a slight odor, you can arrange it with garlic or herbs.
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