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パスタ(ボスカイオーラ)|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
  • パンチェッタ : 適量
  • オリーブオイル : 20g
  • マッシュルーム : 適量
  • 舞茸 : 適量
  • アスパラ : 2本
  • 玉ねぎ : 1/4個
  • 生クリーム : 50g
  • 粉チーズ : 20g
  • バター : 10g
  • イタリアンパセリ : 適量

Time required

30minutes

Procedure

  1. 1) 具材を切る 01:20

    Slice the pancetta into strips.
    Roughly chop the onion.
    Tear the mushrooms apart with your hands.
    Slice the mushrooms thinly.

  2. 2) 具材を炒める 01:57

    Add mushrooms, maitake mushrooms and salt to a frying pan and fry, turning occasionally, until all the moisture has evaporated.
    Heat the olive oil in another frying pan and add the pancetta.
    Add the onion to the pancetta, sauté briefly and turn off the heat.

  3. 3) Boiling the pasta 04:10

    Bring a pot of water (not included in the recipe) to a boil, add the pasta and bring to a boil.
    2 minutes before the pasta is done, add the asparagus cut into bite-sized pieces and boil.

  4. 4) 仕上げる 04:15

    マッシュルーム、舞茸をパンチェッタ、玉ねぎを入れたフライパンに加えて火にかける。
    火を止めて、バター、生クリームを加えて混ぜる。
    3を水気を切りながら加えて、火にかけて軽く混ぜる。
    火を止めて、粉チーズを加える。
    お皿に盛り付ける。
    イタリアンパセリをかけて完成。

Point

・This is the amount for one serving.
・Milk can be substituted for fresh cream.
- If you are using new onions, it is sufficient to just cook them using the residual heat.
- When frying the pancetta, tilt the frying pan and fry as if deep frying.
-A total of about 60g of mushrooms and maitake mushrooms are used.
- Use an iron frying pan to bring out the flavor of the mushrooms.

関連するレシピ


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