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Octopus & Niboshi Pasta ~ Served with Lemon ~ ｜ Baba Rice <Robert>'s Recipe Transcription

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

pasta : 100g
octopus : 30g
Niboshi (dried sardines are also acceptable) : 10 animals
Coriander (parsley is also acceptable) : a little
garlic : 1 piece
Eagle talon : One
Lemon (use only skin) : 1 piece
Shiokosho : a little
Olive oil : Appropriate amount

Time required

15minutes

Procedure

1) Prepare for dried sardines 00:46
Remove the spine, which is the head of the dried sardines.
2) Cut the octopus 01:52
Cut the octopus to a suitable size.
3) Boil the pasta 02:20
Add salt to the hot water and boil the pasta until the indicated time on the bag.
4) Make the sauce 03:18
Heat a frying pan and roast the dried sardines to reduce the odor. When the fragrant scent comes out, turn off the heat, put olive oil, chopped garlic and hawk claws in a frying pan, and ignite again to fry.
5) Add octopus to 4) and season 05:53
When the garlic is colored, add about a ladle of boiled pasta juice, add octopus and season with salt.
6) Finish 06:49
When the boiling time is 1 minute left, transfer the pasta to a frying pan. Fry for 1 minute while sucking the sauce over high heat to complete. To finish, scrape the lemon zest and serve.

Point

・ A recipe for exquisite pasta with condensed sardines and octopus umami.
・ If you set aside the sardines and the head of the dried sardines, you can get an elegant soup stock. You can easily remove the spine by splitting it vertically. (Boiled dried powder can be used as a substitute)
・ It is recommended to use the legs of the octopus.
・ If you are not good at coriander, you can use parsley instead.
・ The point is to boil the pasta by adding enough salt to the hot water to boil the pasta so that you can lick it and feel the salt content.
・ When chopping garlic, apply oil to your hands first to prevent the smell from sticking.
・ The point is to transfer the pasta to a frying pan when the boiling time is 1 minute left.