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Seriously make [Supreme Tomato Cream Pasta] | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe

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動画数
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材料

  • butter : 10g
  • ニンニク : 2片
  • 玉ねぎ : 1/4個(60g)
  • トマト缶 : 1/4缶(100g)
  • (B) Oregano : 小さじ1/2
  • (B) Consomme : 小さじ1
  • シーフードミックス : 100g
  • (A) Water : 200cc
  • (A) Salt : 小さじ1
  • 酒 : 大さじ2
  • (C) Peppercorn : 適量
  • (C) Fresh cream : 50cc
  • 粉チーズ : 大さじ1
  • パスタ : 100g
  • 生クリーム(トッピング用) : 適量
  • 乾燥パセリ : 適量

所要時間

30分

手順

  1. 1) Preparing the seafood mix 02:34

    Put the seafood mix and (A) in a bowl, mix and thaw.

  2. 2) Prepare the onions 02:59

    Finely chop the onions.

  3. 3) Prepare for garlic 04:13

    Peel the garlic and crush it with a knife.
    Finely chop.

  4. 4) ソースを作る 04:52

    Set the frying pan on fire.
    Add butter and 3 and fry.
    When you hear a sound, reduce the heat.
    Add 2 and fry until lightly browned.
    Put canned tomatoes and simmer while crushing.
    Insert (B).
    Lightly squeeze the water from 1 and fry.
    Add sake and fry to remove alcohol.
    Add (C) and reduce the heat.
    Add grated cheese, mix and remove from heat.

  5. 5) パスタを茹でる 08:58

    沸いたお湯(分量外)が入っている鍋に塩(分量外)を入れる。
    パスタを上から押しつけながら入れ、箸で混ぜながら茹でる。
    茹で時間表示の30秒前に取り出す。

  6. 6) ソースとパスタを絡める 11:43

    5を4に入れる。
    軽く火力を上げ、煮ながらパスタをソースに絡める。

  7. 7) 盛り付ける 12:17

    お皿に6を盛る。
    生クリーム(トッピング用)と乾燥パセリをかける。

Point

・ The seafood mix may be replaced with shrimp only.
・ The pasta is 1.6 mm.
・ The cream used is 40% milk fat.
・ The tomato cans are whole type.
・ By thawing the seafood mix with salt and water, it is thawed quickly due to the effect of osmotic pressure and the texture is improved.
・ Boil the boiling water (outside the amount) to boil the pasta during step 4.
・ The salt concentration of boiling water for pasta is 0.8% to 1%.
・ Adding salt to the pasta in step 5 will improve the compatibility with the sauce.
・ Sprinkle with olive oil sauce to make it more delicious.
・ If you like spicy foods, you can add chili peppers and chili peppers.
・ You may add tabasco to add acidity.

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