スパゲッティー（鶏ささみのスパゲッティー）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
Asparagus Japanese-style Peperoncino | Life THEATER: Recipes for useful cooking videos
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Ingredients
- Minced pork : 80g
- Asparagus : Two
- Macrophyll : 4 sheets
- Hawk's claw (sliced) : One
- Olive oil : 2 tsp
- Grated garlic : Appropriate amount
- salt : a little
- Pepper : a little
- Spaghetti : 100g
- soy sauce : 1 tsp
Time required
10minutes
Procedure
-
1)
Boil spaghetti
00:56
Boil a generous amount of water to dissolve and mix the salt.
-
2)
Cut the material
01:52
Cut the asparagus into 4 equal parts diagonally.
Cut the perilla into julienne. -
3)
Put olive oil and hawk's claws on fire
03:20
Put olive oil and hawk's claws in a frying pan and heat over low heat to make the scent stand out.
-
4)
Boil spaghetti and asparagus
04:19
Boil the spaghetti 1 minute shorter than the label on the bag.
Boil the spaghetti, add asparagus 1 minute before and boil. -
5)
Make the sauce
06:12
When the scent of the hawk's claws in 3 comes out, add minced pork and grated garlic and stir fry.
Add salt. -
6)
Season
07:25
Add 1 and 1 cup of boiled soup ladle, mix well, and season with salt and pepper.
-
7)
Serve
10:02
Serve on a plate and sprinkle with perilla.
Point
・ The frying pan has good thermal conductivity, so hot water boils quickly. It will be a short cooking time.
・ Asparagus can be eaten to the root by peeling the root with a peeler.
・ Fry the hawk's claws in olive oil over low heat to transfer the scent to the oil.
・ Adding asparagus while boiling spaghetti and boiling it together will shorten the time.
・ Since spaghetti is entwined with the sauce for 1 minute, boil it for 1 minute to shorten the time.
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