トマト煮込み（鶏手羽のナスとトマトの煮込み）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 55minutes
パスタ（サバ缶パスタ）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- pasta : 100g
- サバ缶 : 60g
- ニンニク : 2片(10g)
- オリーブ油 : 大さじ3
- 輪切り唐辛子 : 少々
- (A) Water : 450ml
- (A) Liquor : 大さじ1
- (A) Soy sauce : 小さじ1
- (A) salt : 2g
- water : 50ml
- 酢 : 小さじ1/2
- バター : 10g
- 黒胡椒 : 少々
Time required
20minutes
Procedure
-
1)
prep the garlic
00:10
Peel the garlic cloves and chop them coarsely.
-
2)
heat up
00:29
Heat the olive oil and garlic in a frying pan.
Add the sliced chili peppers and canned mackerel and crumble.
Add (A) and increase the heat to bring to a boil.
Add the pasta to the broth and cook for the time indicated on the packet, stirring occasionally.
If the water content decreases, add water to adjust.
Once it's cooked down, taste it and add the vinegar and butter. -
3)
Serve
01:51
Place 2 on a plate.
Finish with a sprinkle of black pepper.
Point
・Pasta recipe using canned mackerel that can be easily made with a single frying pan.
・Canned mackerel is salt-free.
・I use unsalted butter.
・Water is used when the water content has decreased in step 2 and the mixture has boiled down too much.
・Adjust the amount of sliced red pepper to your liking.
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