お店の味になるコツ満載！懐かしい味にホッとする「喫茶店のこってりナポリタン」| 【男子レシピ】栗原心平

お店の味になるコツ満載！懐かしい味にホッとする「喫茶店のこってりナポリタン」| 【男子レシピ】栗原心平

Where the issue Neapolitan today in the ne coffee shop has been reduced but has I think that there is you’re not imagine that those who get imagination come by chunky Neapolitan generation of Hello It Is I’m Done channel of today cafe Well now still in that many places

I’d like to make this with the method I usually use. First of all, the ingredients are vegetables today . I use pepper onion bacon . It’s a lump. If it’s not today, it’s okay if it’s packed in thin slices. Then pasta is today. Spaghetti 1.9 mm It’s a little thick pasta,

Then garlic salt and white wine Olive oil I think that ketchup is basically made with Napolitan, but the ketchup mixed with medium-concentrated sauce, sugar and butter is mixed at the end. This is the point. Another point is that the Neapolitan pasta can be soft . The softer one is actually delicious,

So when you chew it a little softer, it ‘s about 1 minute longer than normal boiled time. It’s also important to boil it for enough time to completely remove the core. First, add the pasta when the olive oil salt is a little boiled . It’s 13 minutes. Today’s pasta will be

Cut during this time. masu When the first out and hollowed out in the seed if the onion fiber Well, a little off so I’m I’m peppers well leave to form beautiful or looks a little delicious dropped peppers heta along the knife seeds, sliced thinly here put butter

And mix here bacon is feeling a thickness of 5 mm around a little bar-like it short of the rod-like or it last during the first ketchup Hey Let in accordance with the previously aside to chopped garlic concentrated source sugar once used Oite later soup when the stop fire but tonight my sister today

It is over to you Well Even so cold it is this state to the fire I do is not absolute to sleep in like a alone at the mother when a certain point of my much it is ketchup mixed just followed

That set it aside for a while in this state, which set it aside in this state this is a little bashed you put it to the fire because I want to imparted a sense of unity by including the butter flowing as it is because it is not It ‘s okay if it’s boiled,

So I’ll stop this . This is also the final finish. Olive oil in a frying pan First, bacon. The point of the taste of Napolitan is that you can use bacon or sausage. Here, first garlic onion Once you have the smell of bacon I’ll kinda still out oil and fry the oil of

Smell meat that is here ketchup base in a little bacon I It is quite important to’ll transferred to the smell of smoked but is put your onions to moistened with water in the once white wine oil is here it is that not too put the fire to the vegetables

If there is another point and put green peppers once started around and base of salt and pepper here this in a stretch vegetables to enter the fire pour the ketchup was subjected to just fire once completely melted here in the first pasta pasta put and putter

That comes out glossy pasta with butter melted to give it aroma of butter once in butter pasta at the same time last is not great and I split Who did you think I is OK is it delicious last spree mix is put Tabasco in a little tries Tabasco Neapolitan that you will

Think you will sleep in one powder is it is a complete So warm cheese? It was really delicious I’m Done Please try to make all means at Toka rest of the day branch of

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https://www.youtube.com/channel/UCZz8VRRA_oxSpSAIo1p4Y6w?sub_confirmation=1

◆材料（2人分）
パスタ（スパゲッティー）　160g
玉ねぎ　1/2個（100g）
ピーマン　2個
ベーコン（ブロック）　80g
にんにく（みじん切り）　1片分

A ケチャップ　大さじ6
　中濃ソース　小さじ2
　砂糖　小さじ1と1/2
　バター　5g

オリーブ油　大さじ1
白ワイン　大さじ1
バター　5g
塩　小さじ1/2
黒こしょう　適量
粉チーズ、タバスコ　各適量

◆作り方はこちら！
https://gochichan.com/blogs/recipe/20210314

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