出汁漬け（トマトの白だし漬け）｜エプロンさんのレシピ書き起こし
apron Time required : 10minutes
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Bagna cauda pasta | Haruan's recipe transcription
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Ingredients
- pasta : For 2 people
- Olive oil : 3 tbsp
- garlic : 40g
- Anchovy : 20g
- milk : 2 cups
- butter : About 10g
- flour : 1 tablespoon
- water : 1 tablespoon
- Salt and pepper : Appropriate amount
- Squid : 1 cup
- Komatsuna : 1 bundle
- Anchovy : Appropriate amount
- Chopped glue : Appropriate amount
Time required
30minutes
Procedure
-
1)
Prepare
00:30
Cut the squid into slices.
Cut komatsuna into 3 cm widths.
Peel the garlic and put it in a frying pan.
Start boiling the pasta. -
2)
Make the sauce
01:22
Heat the frying pan in 1 over low heat, add chopped anchovies and fry.
Add squid and Japanese mustard spinach and fry lightly.
Add milk and mix, add butter and dissolve and mix.
Add salt and pepper to taste. -
3)
Finish
03:11
Put the pasta in 2 and mix and entangle.
Serve on a plate and sprinkle with chopped seaweed.
Point
・ For garlic, raw garlic is fragrant, but tube garlic can be used.
・ Milk is separated when it is boiled, so heat it over low heat.
・ Boil the pasta in al dente, considering that it will be entwined with the sauce.
・ Add butter to the extent that the sauce becomes thick.
・ It is delicious even if you add your favorite ingredients and arrange it.
・ Sprinkle with grated cheese to increase the richness.
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