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パスタ（栗とポルチーニ茸のペペロンチーノ）｜Chef Ropia料理人の世界さんのレシピ書き起こし

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Ingredients

パスタ : 80g
栗 : 2個
ポルチーニ茸 : 1本
dried wood ear fungus : 適量
Olive oil : 20g
kelp water : 適量
salt : 適量
bottarga : 適量
italian parsley : Appropriate amount
黒こしょう : 少々

Time required

25minutes

Procedure

1) 下準備をする 00:51
Peel the astringent skin of the chestnuts with a knife.
Soak the porcini mushrooms in salt water for about 10 minutes.
Chop the dried wood ear into small pieces.
Cut the porcini mushrooms and chestnuts soaked in salt water into desired sizes.
2) 炒める 05:10
Add the minced garlic and olive oil to a frying pan and heat.
When bubbles start to appear, add the chestnuts and porcini mushrooms and stir-fry.
Once the olive oil is fully coated, spread out the ingredients and reduce the heat to low.
Add the kelp water and when it comes to a boil, add the dried wood ear mushrooms.
3) パスタを茹でる 06:14
Boil water (not listed) in a pot and boil the pasta.
4) 仕上げる 06:33
Stir in the boiled pasta and season with salt.
5) 盛り付ける 06:46
Transfer to a plate and top with bottarga, Italian parsley, and black pepper.

Point

・Porcini mushrooms are harvested from nature and often contain insects, so they are soaked in salt water to remove the insects.
・Porcini mushrooms can be substituted with matsutake mushrooms, shiitake mushrooms, king king mushrooms, etc.
・When frying the ingredients, don't mess with them too much, and use low heat to bring out the aroma.
・If you want it to be rich, add butter.
・Kombu water is made by adding kelp to water and letting it sit overnight.
・Bottarga can be substituted with Karasumi.