トマト煮込み（鶏手羽のナスとトマトの煮込み）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 55minutes
Marinated paprika ｜ Recipe transcription of the manager's cooking class
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Ingredients
- Paprika (red) : 1 piece
- Paprika (yellow) : 1 piece
- (A) Olive oil : 2 tablespoons
- (A) Vinegar or vinegar : 2 tablespoons
- (A) Sugar : 2 tsp
- (A) Salt and pepper : Appropriate amount
- (A) Black pepper : Appropriate amount
- (A) Anchovy : 1/2 teaspoon
- Chopped parsley : Appropriate amount
Time required
15minutes
Procedure
-
1)
Make marinade
00:53
Put (A) in a bowl and mix well.
-
2)
Prepare paprika
01:48
Burn the surface of paprika (red) with a gas burner.
Peel the skin in ice water and wipe off the water.
Peel paprika (yellow) in the same way.
Remove the seeds from each and cut into pieces of your choice.
Put in a bowl. -
3)
Mix
07:50
Mix 1 marinade and add to a bowl of paprika.
Add parsley and black pepper and mix well.
Serve on a plate.
Point
・ By burning paprika firmly with a gas burner, it becomes easier to peel off the skin. If you like to eat the whole skin, you don't need to peel it off. Be careful of burns when using a gas burner.
・ If the paprika remains moist, the marinade will dilute, so wipe it off thoroughly.
・ The marinade can be applied to other vegetables of your choice. You can also enjoy it as a salad dressing.
・ Freshly made is delicious, but if you let it sit overnight, the marinade will become more familiar and delicious.
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