Miki Mama Channel Time required : 15minutes
"Nori Peperoncino" One-Pan Recipe ☆ How to make a foul recipe that anyone can emulsify |お気に入りに追加
- Pasta (1.6mm) : 100g
- garlic : 3 pieces
- オリーブオイル : 大さじ2
- 水 : 400cc
- 塩 : 2つまみ
- コンソメ : 3g
- 板海苔 : 1枚
- 鷹の爪 : 1本
- 青のり : 適量
- 刻みのり : 適量
Fry the garlic
Finely chop the garlic.
Put garlic, oil and hawk claws in a frying pan and heat over high heat.
When bubbles come out of the garlic, reduce the heat to low and fry until golden brown.
Boil the pasta
Put water in the frying pan of 1 and set it to high heat. When it boils, set it to low medium heat, add salt and consomme, and boil while mixing the whole.
Check the firmness of the pasta, add a small amount of extra water to the frying pan of 2, tear off the nori seaweed by hand, and fry it over low heat.
When 3 is emulsified, turn off the heat, serve on a plate, and sprinkle green laver and chopped paste from above to complete.
・ A simple recipe that can be done with just one frying pan.
・ Japanese-style peperoncino that takes advantage of the flavor of seaweed.
・ A recipe that I would like to introduce to those who get dry when making oil-based pasta.
・ By concentrating the boiled juice, it can be easily emulsified.
・ Less washing & easy & delicious pasta dishes.
・ In step 2, seaweed deprives water, so if the water content is low, add it as appropriate.
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