スコーン（溶かしバターのスコーン）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 50minutes
Pepetama Pasta | Baba Rice <Robert>'s Recipe Transcription
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Ingredients
- pasta : 1 serving
- Olive oil : 1 tablespoon
- Consomme (granule) : 2.5g
- Eagle talon : One
- garlic : 1 piece
- egg : 1 piece
Time required
12minutes
Procedure
-
1)
Prepare the ingredients
00:35
Put an appropriate amount of salt in a frying pan and boil water.
Slice the peeled garlic thinly while boiling the water and save the seeds in the hawk's claws. -
2)
Boil the pasta
01:34
While twisting the pasta, put it in hot water and boil it until the indicated time on the bag. When it boils, continue boiling over medium low heat.
-
3)
Season
03:20
2 minutes before boiling, discard about 80% of the boiled juice, turn over high heat and add half the amount of consomme, add hawk claws, garlic and olive oil (half amount) and simmer.
-
4)
Finish
04:15
Mix the remaining half of the consomme and eggs. Sprinkle the beaten egg on the pasta that had been cooked until the indicated time on the bag, and mix it quickly to complete. Sprinkle olive oil on the finish.
Point
・ Pepetama pasta recipe that can be made with one frying pan.
・ The trick is to boil the pasta and throw away about 80% of the boiled juice 2 minutes before putting it on high heat. It is convenient to warm the plate with boiled juice.
・ By mixing the remaining half of the consomme and the egg, the egg will be seasoned and will become familiar to the whole.
・ Add eggs and mix quickly to finish.
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