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サラダ（かぼちゃのサラダ）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

かぼちゃ : 1/4玉
マカロニ : 20g
きゅうり : 1/2本
玉ねぎ : 1/4個
ミニトマト : 6個
スモークチーズ : 3本
ベーコン(角切り) : 60g
(A)塩 : 小さじ1/4
(A)マヨネーズ : 25g
(A)オリーブオイル : 大さじ1
胡椒 : 適量
水 : 大さじ2
塩(塩揉み用) : 小さじ1/2

Time required

20minutes

Procedure

1) かぼちゃの下準備をする 00:50
Add water (not listed) to a frying pan and bring to a boil.
Remove the seeds and pulp from the pumpkin, and cut into bite-sized pieces with the skin on.
Place the pumpkin in a heatproof bowl and add water.
Cover with plastic wrap, poke several holes with bamboo skewers, and heat in a 500W microwave oven for 6 minutes.
2) マカロニを茹でる 04:14
1のフライパンが沸騰したら、マカロニを入れて茹でる。
3) 塩揉みする 05:21
Remove the stem of the cucumber and cut it into round slices and put them in a bowl.
Remove the core from the onion, slice it thinly and add it to the bowl.
Add salt (for salt rubbing) and rub.
4) 材料を切る 06:36
Cut mini tomatoes in half.
Cut the smoked cheese into rings.
Drain 2 and cool in cold water.
5) かぼちゃを潰す 07:30
1に竹串を刺して柔らかくなっていれば水を切る。
1を1/3ほど潰し、粗熱を取る。
6) 仕上げる 08:39
Wash 3, drain the water and squeeze.
Add the squeezed 3, 2, (A), smoked cheese and bacon to 5 and mix.
Serve on a plate, top with cherry tomatoes, and sprinkle with pepper to complete.

Point

・If you don't like pumpkin skin, you can remove it.
・If you want to salt the macaroni in step 2, use 1-1.5% salt.
・In step 5, mash the pumpkin while it is still warm by about 1/3 for a variety of textures.
・Taste the pumpkin in step 5, and add a little sugar if it's not sweet enough.
・Adding olive oil in step 6 gives a rich and mellow finish.