チキンナゲット（鶏ひき肉と豆腐のチキンナゲット）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 20minutes
#Italian
#pasta
#Complimented rice
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スパゲッティ（ズッキーニとミントのスパゲッティ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
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Ingredients
- spaghetti : 65g
- ズッキーニ : 1本
- ミント : 1/3パック
- ニンニク : 1と1/2個
- パルミジャーノチーズ : 適量
- Olive oil (for frying) : 適量
- 粗びき黒こしょう : 適量
- 塩 : 適量
- オリーブオイル(仕上げ用) : 適量
Time required
15minutes
Procedure
-
1)
Do the preparations
03:09
Heat olive oil (for frying) in a frying pan.
Crush the garlic with the flat side of a knife and add to the frying pan.
Remove the stems from the zucchini and slice into 5mm slices.
Measure and boil the spaghetti. -
2)
stir fry
06:28
When the garlic is soft enough to be mashed with chopsticks, add the zucchini to the frying pan and fry.
Sprinkle salt and stir fry.
Once browned, add water (not included in the recipe).
Add the cooked spaghetti to the skillet and mix.
Tear the mint with your hands and add it.
Add olive oil (for finishing) and mix. -
3)
Plate
10:10
Place 2 on a plate.
Finish by sprinkling Parmesan cheese and coarsely ground black pepper.
Point
・Amount per serving.
・Use small zucchini.
・We use 1.7mm spaghetti, but you can also make it with 1.5mm.
-You can boil the zucchini and pasta together, but it's better to fry them.
・Use whole garlic to prevent it from burning.
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