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Ooba Butter Peperoncino | Whoma / Student Muscle Man Mei's Recipe Transcription

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Ingredients

water : 1L
salt : 10g
garlic : 1 piece
Macrophyll : 5 sheets
Olive oil : 2 tablespoons
Eagle talon : Appropriate amount
pasta : 100g
Boiled pasta juice : 4 tbsp
butter : 10g

Time required

30minutes

Procedure

1) boil hot water 01:15
Add 10g of salt to 1L of water and boil.
2) Prepare the ingredients 01:50
Crush the garlic and chop it coarsely.
Finely chop the perilla.
3) Fry the ingredients 02:58
Put olive oil in a frying pan and fry the garlic and hawk claws over low heat.
When the water is boiling, boil the pasta one minute earlier than the indicated time.
4) Finish 04:27
Turn off the heat when the garlic is roasted until it turns golden brown. Add the boiled pasta, add 4 tablespoons of boiled juice, butter, and perilla leaves and fry over low heat. Once the butter is familiar to the whole, it's done.

Point

・ A recipe for "Ooba Butter Peperoncino", which has a rich flavor of perilla and a delicious richness of butter.
・ When boiling pasta, add 2% of the amount of water, but this time the butter is salty, so I make it with 1% of the amount. (10g of salt in 1L of water)
・ Use solid garlic instead of tube type garlic.
・ When you start to fry garlic, fry it over low heat. Fry on medium heat to make it easier to burn.
・ Finally, add butter and boiled juice and fry over low heat. Fry the boiled juice so that it does not evaporate too much.