Low-carb restaurant / masa Time required : 15minutes
パスタ(トウモロコシの醤油バターペペロンチーノ)|George ジョージさんのレシピ書き起こし
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- 570本
Ingredients
- トウモロコシ : 1本
- (A) Salt : 適量
- (A) Sugar : 適量
- にんにく : 2片
- 鷹の爪 : 1本
- 醤油 : 大さじ1/2
- バター : 2かけ
- パセリ : 適量
- 黒胡椒 : 適量
- オリーブオイル : 大さじ1~1と1/2
Time required
45minutes
Procedure
-
1)
トウモロコシを焼く
00:45
Peel the corn, remove the roots and rinse with water.
Wipe off the moisture with kitchen paper and grill over direct heat. -
2)
実を外す
01:44
全体的に焼き色がついたら火からおろし、芯ごと3等分に切る。
包丁で実を切り離す。 -
3)
芯から出汁を取る
02:40
トウモロコシの芯を4等分に切る。
鍋に移して、泳ぐ程度の水(分量外)と(A)を加えて火にかける。
アクが出たら取り、20分煮る。 -
4)
にんにくを切る
03:28
にんにくの皮を剥き、みじん切りにする。
-
5)
Strain the broth
04:20
3を濾す。
-
6)
炒める
04:32
Boil water (not included in the recipe) in a pot and add salt (not included in the recipe).
Place a frying pan over low heat and add olive oil.
Add 4 and the chili pepper and stir fry. When the aroma comes out, add 2 and stir fry while breaking it up.
Add salt (not included) and stir fry.
Add soy sauce and simmer.
When a nice, fragrant, burnt bit appears on the bottom, add an appropriate amount of 5 and mix while scraping off the burnt bits.
Boil the pasta in a pot of water and when it's done, add it to the frying pan and mix well.
Add the butter and parsley and stir quickly until the butter is melted, then remove from the heat. -
7)
盛り付ける
06:40
お皿に盛り付け、黒胡椒を振りかけたら完成。
Point
- Corn roots can be used as a topping or eaten as is.
- Roasting the corn over an open flame gives it a fragrant, slightly bitter aroma.
-We add a lot of garlic to bring out the sweetness of the corn.
- You can add Parmesan cheese or top with corn root if you like.
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