いなり寿司｜辻ちゃんネルさんのレシピ書き起こし
Tsuji-chan Nell Time required : 20minutes
Peperoncino | Maya's Cooking Channel's Recipe Transcription
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Ingredients
- Garlic : 5 pieces
- Olive oil : Appropriate amount
- Chili : Two
- Italian parsley : Appropriate amount
- salt : Appropriate amount
- pasta : 100g
- Anchovy : Appropriate amount
Time required
15minutes
Procedure
-
1)
Prepare the ingredients
00:40
Crush 3 pieces of garlic, slice the remaining 2 pieces thinly, and hollow out the core. Fry the crushed garlic in a frying pan over low heat.
Peppers remove seeds.
Finely chop the Italian parsley and anchovies. -
2)
Fry the ingredients
05:41
When the crushed garlic is colored, remove it from the frying pan, add the sliced garlic and pepper, and fry over low heat.
At the same time, boil the water in a pan and boil the pasta on time. -
3)
Season
06:46
Once the stir-fried garlic and chili are colored, put them on a plate.
Put anchovies and parsley in a frying pan and fry with residual heat. Season with anchovies without using salt. -
4)
Finish
08:22
Put the boiled pasta juice in a frying pan for a ladle and emulsify with oil.
Mix pasta and olive oil well in a frying pan without lighting.
Add the garlic and chili peppers that you took out to the plate, and you're done.
Point
・ Cut the top of the pepper, put it in a container, wrap it, and shake it up and down to easily remove the seeds inside.
・ Garlic is easy to burn, so cook over low heat.
・ Add a large amount of salt to the boiling water of the pasta and use it as a substitute for the seasoning.
・ Before mixing the pasta, mix the boiled juice and olive oil first and emulsify.
・ Because it is seasoned with the saltiness of anchovies, adjust the amount according to the amount of pasta.
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