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パンナコッタ｜Oyatsu Lab. [おやつラボ]さんのレシピ書き起こし
Oyatsu Lab. [Snack Lab] Time required : 25minutes
#Italian
#pasta
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スパゲティ（雲丹のスパゲティ）｜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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- 344本
Ingredients
- pasta : 70g
- 雲丹 : 30g
- ニンニク : 適量
- (A)Olive oil : Appropriate amount
- (A) Chili oil : 適量
- トマトソース : 50g
- (B) Anchovies : 適量
- (B) Caper : 適量
- イタリアンパセリ : 適量
- アーモンド : 適量
Time required
15minutes
Procedure
-
1)
fry the garlic
02:25
Slice the garlic and add it to the frying pan.
Add (A), then turn on the heat and stir. -
2)
boil the pasta
04:12
Boil the pasta in hot water with a salt concentration of 1.5% (not listed).
-
3)
ソースを作る
04:29
Chop the Italian parsley.
Add (B) to the frying pan from step 1 and stir-fry.
Add tomato sauce and stir.
Add the sea urchin to the frying pan and stir-fry some more. -
4)
仕上げる
06:30
Drain the pasta from Step 2, add it to the sauce from Step 3, and mix.
Add Italian parsley and turn off the heat.
Add olive oil and mix.
Serve in a bowl and sprinkle with almonds.
Point
・We use 1.5mm pasta.
・Spaghetti using sea urchin is often topped with raw sea urchin, but this time I made it by heating it.
・In step 3, mix the anchovies so that they are crushed.
・You can use mixed nuts for the finished almonds.
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