I suddenly had a craving for peperoncino, so I asked my favorite food expert, Ryuji, about it.
There it was after all! The best peperoncino!
Amazing recipes made with just one frying pan.
This innovative method emulsifies the sticky starch that gets stuck when washing the pot after boiling pasta into the sauce.
Peperoncino with a delicious sauce that clings tightly to the pasta.
Delicious! Other good points
- You can make it in 15 minutes after thinking about it (if you boil the pasta for 8 minutes)
- less material
- No need to boil a large amount of water = time savings + utility bill savings
- No need to throw away used hot water = save water
- Less washing = savings + water savings + time
- Add your favorite ingredients and arrange as you like
A delicious and eco-friendly recipe!
Material
- 200g pasta (I boiled it for 8 minutes this time)
- 2 cloves of garlic
- 1 tablespoon oil
- 1 red chili pepper
- Mushrooms to your liking (I used 1/3 pack of shimeji mushrooms this time)
- 650cc of water (350cc for 100g of pasta)
- 1 teaspoon consommé
- 3g salt
This is a large serving size for a hungry man in his 40s.
Procedure
- Roughly chop the garlic and add to the frying pan
- Remove the seeds from the chili peppers and add them to the frying pan while slicing them into rounds.
- Put oil in a frying pan and light it here. Medium heat.
- When the garlic turns golden brown, add the mushrooms.
- fry the whole thing
- Once the mushrooms are cooked, add 650cc of water, 3g of salt, and 1 teaspoon of consomme.
- When it boils, add the pasta
- Taking care of pasta
- When the recommended boiling time is reached, check the doneness of the pasta.
- The boiled water will turn into a nice sauce and it’s ready!
- Let’s eat while it’s hot!
Delicious salt level is 0.8%
Do you ever adjust the pasta with salt or powdered cheese after serving it ?
With the traditional method of making sauce while the pasta is boiling, it is difficult to determine the salt concentration, and it is often difficult to determine the taste.
Salt is added to the boiled water (without weighing) and salt is also added to the sauce, so the amount of salt may not match when combining the ingredients.
In the case of this one-pan (abbreviation for one frying pan) recipe, the contents of the frying pan = the finished amount, so measuring the salt with that in mind will work out pretty well .
After boiling pasta, it will approximately double in weight, so 0.8% of that is the recommended amount.
0.8% is the delicious amount of salt.
This time, 200g of pasta x 2 = 400g x 0.8% = 3.2g
In the first place, peperoncino
Peperoncino is “oil-based pasta with garlic and chili peppers,” and in Japan, it is a typical adult pasta that children of high school age tend to eat with a little effort.
Aglio, olio e peperoncino is a type of Italian dish. In Japan, it is widely known as a pasta dish, abbreviated as peperoncino. In Italian, aglio means garlic, olio means oil (especially olive oil), and peperoncino means chili pepper. In addition, “e” in Italian is a conjunction and is synonymous with “to” in Japanese and “and” in English, and “Pasta aglio, olio e peperoncino” becomes ” pasta with garlic, olive oil, and chili peppers. ”
Quoted from Wikipedia
For those of us who love pasta, cod roe pasta and carbonara are pastas that we feel like eating and prepare several days in advance.
On the other hand, people suddenly want to eat peperoncino due to external stimuli such as TV, radio, social media, or when they come home from work and want to drink a glass of spicy white wine or a gin highball at night. It’s pasta .
Garlic, chili peppers, and pasta are familiar ingredients that are always on hand in every pasta-loving household.
The problem is the wait time.
If you suddenly want to eat something, can you wait the 10 minutes it takes for 2 liters of water to boil?
Even if you can tolerate the time it takes to cook, you can’t wait for the time it takes to boil water!
This recipe is a very eco-friendly recipe that is adapted to the unique environment of peperoncino .
Try it!
Have a nice day!
コメント