野菜炒め（ナスのみそ炒め）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 20minutes
Peperoncino ｜ Pastaking yamada's recipe transcription
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Ingredients
- Spaghetti : 100g
- hot water : 1.5L
- Salt (for boiled) : 15g
- Garlic : 1 piece
- Pepper : One
- Salt (for seasoning) : a little
- parsley : Appropriate amount
Time required
20minutes
Procedure
-
1)
Boil spaghetti
00:05
Boil the water in a pan, add salt and boil the spaghetti.
-
2)
Make the sauce
01:17
Finely chop the garlic, put it in a frying pan with the peppers torn by hand, add pure olive oil and heat over medium heat.
Reduce the heat to low on the way, turn off the heat when the garlic scent is transferred, and add the boiled juice. -
3)
Stir fry with pasta
04:09
Remove the spaghetti from the hot water 2 minutes before boiling and transfer to a frying pan.
Shake the frying pan and fry while adding the boiled juice. Taste to see the hardness and saltiness on the way.
Add extra virgin oil and chopped parsley to finish.
Point
When boiling spaghetti, prepare 1% salt of hot water.
If you put the spaghetti in a pan with high heat, it will burn, so return to medium heat until the spaghetti sinks, and then return to high heat.
If you want to emphasize the spiciness, add the pepper seeds to the sauce as well.
The sauce is heated over low heat to transfer the garlic scent to the sauce. The purpose of adding boiled juice is to emulsify and stop the color of garlic.
Transfer the hard-boiled spaghetti to a frying pan, and add the boiled juice on the way to finish it to the desired hardness. A cloudy emulsified sauce is a guide.
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