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Pasta (Thai-style ragout bianco) | Transcription of Shizuru Channel's recipe

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Shizuru Channel

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Number of Videos: 115本

Ingredients

pasta : 100g
豚ミンチ : 150g
とうもろこし : 1/3本
玉ねぎ : 100g
レモン : 1/6個
青唐辛子 : 1本
パクチー : 適量
ミント : 適量
薄力粉 : 適量
EXVオリーブオイル : 適量
オリーブオイル : 適量

Time required

20minutes

Procedure

1) make preparations 03:12
Wrap the corn in plastic wrap and heat it in a 500W microwave for 5 minutes.
Sprinkle salt (not listed) into the minced pork and let it absorb.
Cut the corn kernels with a knife.
Cut the onion into cubes.
Cut the lemon and remove the seeds.
2) boil the pasta 06:54
Boil the pasta in hot water (not listed) with a salt concentration of about 1.5%.
3) stir fry 07:12
Add the flour to the pork mince and mix well.
Heat olive oil in a frying pan and fry the pork mince until browned.
Add onions and fry until softened.
Add corn and stir-fry some more.
Add the lemon juice, squeezed lemon zest, and pasta water and heat.
4) cut vegetables 09:24
Chop mint, green chilies, and cilantro.
Set aside some coriander for decoration.
5) mix 10:48
30 seconds before the pasta is done, remove the squeezed lemon zest.
Once the pasta is cooked, drain the water and add it to the frying pan.
Add 4 mint, green pepper, coriander and EXV olive oil and mix.
6) 盛り付け 11:35
After serving on a plate, complete with coriander for decoration.

Point

・In this video, the corn is with the skin on, but you can use it without the skin.
・If you don't like spicy food, reduce the amount of green chili pepper.
・This time I used 1.7mm pasta.
・The texture of the diced onions in Step 1 will be better if it matches the size of the corn.
・Because coriander roots are often sandy, wash them off with water.
・If the amount of water in step 5 is low, add the pasta water.