テリーヌ（いちごのヨーグルトテリーヌ）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 15minutes
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パスタ（釜揚げしらすのシチリア風パスタ）｜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
- pasta : 70g
- バジル : 10g
- トマト : 2個
- ニンニク : 1と1/2片
- アーモンドスライス(混ぜる用) : 10g
- 唐辛子オイル : 適量
- 釜揚げしらす : 適量
- アンチョビ : 1フィレ
- オリーブオイル(加熱用) : 適量
- 水 : 適量
- オリーブオイル(仕上げ用) : 適量
- アーモンドスライス(仕上げ用) : 適量
Time required
20minutes
Procedure
-
1)
boil the pasta
02:06
Add pasta to hot water (not listed in ingredients) and boil for 13 minutes.
-
2)
heat up
05:27
Slice the garlic and add it to the frying pan.
Add olive oil (for heating) and chili oil and heat.
Cut the tomatoes into 8 equal pieces.
When the garlic is no longer transparent, add the anchovies and mix.
When the garlic turns brown, add the tomatoes and water and cover.
Chop the basil.
Crush the almond slices (for mixing) with your hands.
Add the kettle-fried whitebait.
Add the pasta and stir to coat.
Add basil, almond slices (for mixing), and olive oil (for finishing) and mix. -
3)
Serve
11:57
Place 2 on a plate.
Finish by scattering almond slices (for finishing).
Point
・We use spiral-shaped fusilli lungi pasta.
・The salt content of the hot water (not listed) when boiling pasta is 1.5%.
- When boiling pasta, do not touch it for the first 5 minutes.
- Adding almond slices creates an accent.
・You can substitute cherry tomatoes for the tomatoes.
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