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冷やしイタリアン｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

パスタ : 100g
レタス : 2 sheets
卵 : 1個
ベーコン : 40g
オリーブオイル : 大さじ1
塩 : 適量
(A)醤油 : 大さじ1
(A)焼肉のタレ : 大さじ1
(A)酢 : 大さじ1
(A)オリーブオイル : 大さじ1
(A)味の素 : 2振り
胡椒 : 適量
塩 : 少々

Time required

15minutes

Procedure

1) Cut the material 02:17
Cut the lettuce into julienne and the bacon into julienne.
2) Boil the egg 02:37
Boil the eggs hard.
3) Bake bacon 02:56
Light a frying pan and fry until the bacon is browned.
4) Mix 1 and 3 with olive oil 03:26
Put 1 and 3 in a bowl and mix with olive oil.
5) パスタを茹でる 04:03
熱湯を沸かし塩を入れ、パスタを表示時間の1分増しで茹でる。茹で上がったら氷水で冷やし水気を切る。
6) 味付けをする 05:14
4に5を加え(A)で味付けをし、全体が混ざったら塩胡椒で味を調える。
7) 皿に盛り付ける 05:44
皿に6を盛り付け、おろし金でゆで卵をおろして飾り付ける。

Point

・ Use 1.4mm pasta.
・ Step 2 Eggs may be split into heat-resistant containers, holes are made in the yolks, and the eggs may be heated in a microwave oven.
・ Process 3 The frying pan does not need to be oiled.
・ Step 4 Do not use salt and pepper because water will come out from the lettuce if salt and pepper are used here.
・ Process 5 The amount of salt when boiling pasta should be about miso soup. Drain the pasta as much as possible by pressing it from the top of the colander.
・ The time required does not include the time to boil eggs and the time to boil pasta.