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Seaweed Peperoncino |

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Evening cafeteria

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Ingredients

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

Time required

minutes

Procedure

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) 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) 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) 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.