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"Nori Peperoncino" One-Pan Recipe ☆ How to make a foul recipe that anyone can emulsify |

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材料

  • 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

所要時間

手順

  1. 1) Fry the garlic 00:27

    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.

  2. 2) Boil the pasta 01:22

    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.

  3. 3) Finish 02:14

    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.

  4. 4) 盛り付ける 02:46

    When 3 is emulsified, turn off the heat, serve on a plate, and sprinkle green laver and chopped paste from above to complete.

Point

・ 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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