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パスタ（生ピーナッツのパスタ）｜Chef Ropia料理人の世界さんのレシピ書き起こし

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Chef Ropia The world of cooks

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Ingredients

raw peanuts : 30g
パスタ : 80g
唐辛子 : 1本
オイル : 20g
ニンニク : 1片
エリンギ : 1本
ナス : 1本
イタリアンパセリ : 適量
塩 : 適量
昆布水 : 適量
オリーブオイル : 適量
ブラックペッパー : 適量

Time required

55minutes

Procedure

1) boil raw peanuts 01:11
Add water (not listed) to the pot.
Add salt (not listed) and bring to a boil.
Add raw peanuts and boil.
Turn off the heat and let stand for 10 minutes.
Crack raw peanuts and remove the insides.
2) Prepare the ingredients 04:23
Remove the root of the king mushroom and split it with your hands.
Crush the garlic.
Place the grid on the stove and turn on the heat.
Add the eggplant and cook for 2 minutes on each side.
Chop raw peanuts.
Peel the eggplant and cut into bite-sized pieces.
3) heat up 05:31
Heat oil in a cold frying pan.
Add garlic and heat.
Boil the pasta.
When the oil boils, add the king king mushrooms and sprinkle with salt.
Add chili pepper to bring out the aroma.
Add raw peanuts and eggplant and heat.
Add kelp water.
Add the pasta and toss quickly.
Add olive oil and black pepper and mix.
4) 盛り付ける 07:41
お皿に3を盛る。
イタリアンパセリを乗せて完成。

Point

-Use raw peanuts instead of dried peanuts.
・The salt concentration for boiling raw peanuts is 3%.
・Add chili peppers, raw peanuts, and eggplant at the same time.
・Umami can be brought out by adding kelp water.
・You can use boiled water or Japanese soup stock instead of kelp water.