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春キャベツとしらすのパスタ| 鳥羽周作のシズるチャンネルさんのレシピ書き起こし

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Ingredients

  • pasta : 100g
  • キャベツ : 15g
  • しらす : 25g
  • アンチョビ : 5g
  • ニンニク : 2片
  • バター : 10g
  • 鷹の爪(輪切り) : 0.5g
  • 茹で汁 : 40g
  • オリーブオイル : 15g
  • Extra virgin olive oil : 適量

Time required

20minutes

Procedure

  1. 1) Put the garlic on the fire 02:24

    Put thinly sliced garlic and olive oil in a frying pan and heat.
    If bubbles appear, reduce the heat to low.

  2. 2) Boil the pasta 03:29

    Add 1% salt (outside the amount) to the amount of water and boil the pasta for 8 minutes and 15 seconds.

  3. 3) Cut cabbage 03:46

    Cut the cabbage into bite-sized pieces.
    Put the butter in a bowl.

  4. 4) 鷹の爪とアンチョビを加える 04:58

    Add hawk claws to 1.
    Put the anchovies a little away from the olive oil, bake them, crush them with a spatula and mix.
    Add the boiled soup, crush the garlic in half and turn off the heat.

  5. 5) キャベツを茹でる 07:47

    パスタが茹で上がる20秒前に鍋にキャベツを入れ、一緒に茹でる。

  6. 6) パスタを和える 07:55

    Relight 4 and add pasta and cabbage and entangle.
    Put in the bowl of 3 and mix while melting the butter with residual heat, and add the shirasu.

  7. 7) 盛り付ける 09:22

    20秒ほど電子レンジで温めた皿に盛り付ける。
    エキストラバージンオリーブオイルをかけて完成。

Point

・ Crush the edges of the garlic that could not be sliced.
・ Bake the anchovies a little to eliminate the fishy odor.
・ The moisture of the spring cabbage makes it mild, so the seasoning should be strong.
・ Spring cabbage is boiled in 20 seconds because the streets of fire are fast. Ordinary cabbage should be boiled a little longer.

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