料理好き男のおもてなし夜ごはん3品：カツオのカルパッチョ×クレームダンジュ×トマトパスタ

料理好き男のおもてなし夜ごはん3品：カツオのカルパッチョ×クレームダンジュ×トマトパスタ

I have guests coming over today so I thought I’d make something to entertain them with. Pasta and dessert. I couldn’t decide whether to make meat or fish, but bonito was cheap that day so I made a bonito carpaccio-style dish. I could have made both, but I didn’t have much time so I just decided to make an appetizer that could be made quickly. First, I prepared the bonito carpaccio. For condiments I prepared onion, shiso leaves, and myoga ginger. These are the classic and surefire ways to cook it . I shredded them all and soaked the onion in water to remove the spiciness, then drained them well. The green, red, and white stand out well as it is carpaccio rather than seared, so I wanted to add a slightly Western flavor to the sauce, and chose balsamic vinegar for acidity . The fragrant surface of the seared bonito and the richness unique to the red meat go surprisingly well with the sour and sweet balsamic vinegar. I mixed the condiments and sauce just before serving, so I made the pasta sauce first. Since the appetizer is fish, I decided to use meat for the pasta , but it’s “mostly Bolognese” made with pork belly . I didn’t have time to lightly fry the onions and simmer the tomatoes and chopped pork for about 10 minutes, so I skipped a lot of things. I’ll just think of it as adaptability. I bought the bonito because it was already pounded . I think the bold look makes it more impactful and luxurious. Fish carpaccio actually originated in Japan, and it was originally made by thinly slicing raw beef and seasoning it, and it was created in Japan as an Italian adaptation of sashimi . It’s interesting how food culture changes with ideas. I had a guest come over, so I said I was going to finish cooking, but all I did was boil the pasta and pour sauce on the carpaccio. I poured sauce on the condiments, but I immediately thought it would have looked better without it . 笑 The pasta was La Morisana fettuccineI think it looked similar to linguine but it seems to be 1.5mm wide fettuccineI don’t know the difference in detail but large chewy pasta is deliciousI like thick noodles in ramen tooI only have a few dishes but I managed to finish itI get a little nervous when people eat it no matter how many times I do itBut it makes me happy if they like it tooFor dessert I made creme d’ange the day beforeIt’s a smooth, sour, mousse-like dessert like cheesecakeThis time I made it simply using yogurt without using cheeseYou need to use strained yogurt but if you use a sticky type with little water like Greek yogurt it will save you the trouble of draining itTo make it all you need to do is whip the cream and egg whites separately and mix them togetherFirst add honey to the yogurt and mixThe egg whites are basically meringue but if there is any excess water or oil on them they won’t whip at all so it’s better to whip them before the cream as this way there are less dishes to wash up. You can whip it by hand, and I did that for a while out of some mysterious obsession, but one day I used an electric whipped cream and was completely blown away by how easy it was (obviously). The evolution of civilization I bought that day was amazing . Add the sugar in several batches and whip the egg whites, then whip the cream. You can whip it until it forms stiff peaks, or it’s also delicious to make it quite loose. Once the preparations are done, combine everything together, then wrap it in gauze, put a weight on it, and put it in the refrigerator for about 3 hours. I left it overnight this time, but the water comes off nicely and it cools and hardens . Honestly, I like all mousse-based desserts . The texture that disappears in your mouth with a fizz is irresistible. Plus , it can also be eaten with something crunchy. I often eat creme d’Anjou with strawberry or fruit sauce to make it look even more delicious, but today I didn’t have the energy to make that much, so I ate it with a yogurt sauce I had at home that I was given . It’s delicious, stylish, and easy to make, so I recommend it.

魚って美味しい。

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【トマトパスタ】
パスタ 100g
玉ねぎ 50g
豚こま肉 100g
トマト 100g
ニンニク １片
パセリ 適量
チーズ 適量

【クレームダンジュ】
ギリシャヨーグルト 150g
はちみつ 20g
生クリーム 100ml
卵白 1個分
砂糖 30g

【カツオのカルパッチョ】
カツオ 200g

・香味野菜
大葉、茗荷、玉ねぎ

・ドレッシング
にんにく 3g
醤油 小さじ１
バルサミコ酢(酢でも可) 10ml
オリーブオイル 20ml

#自炊 #クレームダンジュ #カルパッチョ