煮込み（手羽中の味噌煮込み）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 60minutes
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スパゲティ（目玉焼きのスパゲティ）｜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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Ingredients
- egg : 1 piece
- 水 : 20g
- バター : 20g
- パルミジャーノパウダー : 適量
- 黒胡椒 : 適量
Time required
15minutes
Procedure
-
1)
boil the pasta
03:15
Boil the pasta in hot water with a salt concentration of 1.5% (not listed).
-
2)
Prepare
03:29
Add butter and boiling water from step 1 to a frying pan.
-
3)
目玉焼きを作る
06:00
When there are 2 minutes left in the boiling time for step 1, turn on the heat in the frying pan.
Crack in the eggs, cover and heat over low heat.
Once the whites have set, turn off the heat, cover and set aside. -
4)
仕上げる
07:53
Add the pasta to the frying pan from step 2 and mix.
Arrange on a plate and top with a fried egg.
Finished with parmesan powder and black pepper.
Point
・I use pasta that is 1.9mm thick and boiled for 10 minutes.
・Make sure to fry the fried eggs slowly over low heat so they don't overcook.
・If you have a block of Parmigiano, you can use it by shaving it.
-Adding parmigiano powder gives it an authentic taste.
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