ナスの美味しさに感動する【トマトパスタ】夏に絶対食べたい茄子アラビアータ

ナスの美味しさに感動する【トマトパスタ】夏に絶対食べたい茄子アラビアータ

Add the whole tomatoes. Add the slightly overcooked pasta. Let the pasta cool. Hi, I’m Chef Fabio!
Today we’re going to make Eggplant Arrabiata! Now, let me introduce the ingredients: spaghettini, eggplant, canned whole tomatoes, shrimp, Italian parsley, garlic, chili pepper, olive oil, and salt. In the previous video, we showed you how to make a basic Arrabiata. So today, we’ll use that basic recipe to make a dish that combines eggplant, which goes perfectly with Arrabiata, with plump shrimp. It’s been hot for quite a while already this year, and I’m sure many of you are starting to crave cold pasta. So, today I’ve created a delicious recipe for cold Arrabiata, but it’s also delicious served warm. Now, let’s start chopping the ingredients. Okay, so let’s start by preparing the shrimp. Today I’m going to use black tiger shrimp that I from the supermarket. Vannamei shrimp will also work. So, first off, when peeling a shrimp, insert your finger into the part where the shrimp legs are. This is how the shell opens. This will make it easy to peel off all the shells. Remove the shell and leave it like this. And this is the shell of the peeled shrimp. When cooked, the shrimp shells give off a fragrant shrimp aroma. This fragrant aroma goes very well with the spiciness of the Arrabiata sauce. So, the key to today’s recipe is to use these shrimp shells. Then, depending on the condition of the shrimp, you make a small cut in its back. When you do this, the digestive vein may be inside, so when you rub it with salt and wash it afterwards, you’ll want to remove the vein as well. Now, make a cut in the back of the shrimp. And sprinkle salt evenly on the shrimp, and today I’ll also sprinkle salt on the shells.
[Point 1: Sprinkle salt on the shrimp meat and shells] Now, slightly rub our generously salted shrimp. By rubbing salt into the shrimp meat and shell in this way, the shrimp’s slime and unpleasant odor will be removed. By rubbing the shrimp thoroughly, the osmotic pressure of the salt will let it penetrate into the shrimp and also bring out any dirt. So after leaving it for about 10 minutes, you can wash the shrimp, and the prep is complete. Okay. So now after about 10 minutes, the shrimp are pretty wet, so I’m going to wash them with water. When washing shrimp, be sure to wash them thoroughly all the way into the edges, as there may be some of the vein still inside. Right now, the water is a little cloudy, but, as a rule of thumb, we’ll keep rinsing it until the water becomes clean. Now the water in the bowl is clear. And when we touch the shrimp, it no longer feels slimy. Then drain the water and start cutting the shrimp meat. Cut the shrimp meat into small cubes. You can cut the shrimp however you like, but since the main ingredient today is eggplant, I’ll cut the shrimp into small pieces to add a texture that will complement the eggplant. So, we’re going to use the long eggplant I bought at the supermarket today. But any eggplant will do. This amount would be fine for two people, but since I’m making one serving today, I’ll go with half. Cut it in half and use only one, about 100g. In Italian cooking, the skin of the eggplant is often peeled with a peeler to create stripes, but today we are frying it, so the key is to cook it without peeling the skin. Now, cut it into rough pieces. Then, cut off the stem all the way to the end. Now, we want to lightly season this eggplant and remove some of the bitterness, so we’ll sprinkle salt evenly over its surface. And leave it like this for about 5 minutes. So, while the eggplant’s draining, we have the usual garlic and chili peppers, and since I want to make it a cold dish today, I’m adding some Italian parsley to give it a little freshness. You can also use curly parsley instead. Now, we’ll clean up the stems and leaves of the parsley, and we’ll use the stems later. Then, roughly chop the parsley leaves like this. And because Arrabiata needs to pack a punch, we’ll finely chop the garlic rather than crushing it. So, when chopping garlic like this, rather than carefully mincing it, you should cut it as if you are smashing it so that it packs a punch. The amount of spice to add from the chili peppers is entirely up to personal preference, but if you want something extra spicy, I recommend using small chili peppers. Crush it and add it to the garlic. Now, add the crushed chili peppers to the minced garlic, and then mince the garlic and chili peppers together even more. If you especially want to bring out the spiciness, since garlic also releases moisture, you can mince it together with the chili peppers so that the peppers absorb some of that moisture. This softens the chilies, and we’ll use that base of garlic and spicy chilies today to make the sauce. This is what it looks like after cutting. It looks like the chili peppers are well blended into the garlic. Although you can’t really smell the aroma through the screen, the aromas blend well together, with the garlic and the spicy fragrance of the chili peppers. Okay, while we were cutting the ingredients, the eggplant released a lot of moisture, so after we wipe it off, we move on to cooking it. Okay. First, let’s start with olive oil. Today I have about 35 to 40 ml in my bottle. Now, put the eggplant in, with the skin side facing down.
[Point 2: Set the eggplant skin side down at the start] The heat’s still off. Now, add the shrimp shells. Then, add some Italian parsley stems for flavor. Then, turn on the heat. So, even though this is a single serving of pasta, I used some extra olive oil. The reason is that I want to thoroughly heat the eggplant in the pan and fry it. First, heat the olive oil until it starts bubbling. Now, the olive oil is bubbling. The first thing to do is to lower the shrimp shells so that they touch the surface of the frying pan to create a fragrant aroma. This is the phase where the eggplant is sautéed with the skin side down. Okay, so now the shrimp shells are starting to change color. The fragrant aroma of the shells is transferred to the olive oil, and then the oil is transferred to the eggplant, so the eggplant is basically coated with shrimp-infused oil. There is also the aroma of Italian parsley stems, so this sautéed eggplant really has a wonderful aroma! So today, the shrimp shells will be a main focus. When you stir-fry eggplant in a frying pan or make pasta like this, the first thing you worry about is the eggplants absorbing too much oil, but if you don’t use a lot of oil, they won’t be cooked properly, and the resulting raw texture can be a problem for children. So, at first, the eggplant will absorb a lot of oil like this, but if you keep cooking it for a while it will eventually release the oil again, so there’s no need to worry too much. Try doing it like this, with the impression of slowly cooking it for a long time. I’ve been cooking them slowly for about 5 to 6 minutes now, and the eggplants are clearly getting smaller. Once you get to this point, for the first time, flip the eggplant. Now we’re cooking the underside of the eggplant, too. So, since we’re keeping the skin on, the idea is to lightly cook the surface—about 20%—without burning it. We’ll give it a quick sear. Okay, so now I’m going to cook it for a few minutes, and then we’re going to flip it over. Wow! It has a delicious brown color! Now that the eggplant has completely softened and brought out its sweetness, turn the heat up a bit to medium to raise the temperature in the pan. Now, from here, we’re going put the eggplant on top, so we’re going to move it up in the pan. Right now, we’ve placed the eggplant on top. By doing that, the oil drains off the eggplant while they sit on the hotter upper part of the pan, so it’s like using high heat to help remove the excess oil. Placing them on top like this improves the draining. Now that the oil’s completely drained from the eggplant, remove them from the pan and into a tray. At this stage, the parsley stems will be completely cooked, so remove them. The pan was hot, so I’ve turned it off for now. Once the pan has cooled slightly, add the base of garlic and chili pepper. Then, combine the base with the olive oil and heat it slowly. And we still want to get a strong savory aroma from the shrimp shells here, so it’s okay to leave them in the sauce for now. Okay, so now I’ve been cooking this garlic and chili for a few minutes. Once it has taken on a nice color and has the punch of garlic and the aroma of chili pepper, add the whole tomatoes. Then, with the whole tomatoes in, mash the pulp to make the Arrabiata sauce. Once the tomatoes are added, turn the heat up to medium instead of low and continue cooking. Once the tomatoes are mashed a little, add the salt. Today, I’m using 200g of whole tomatoes for one serving, so I’ll season it with about 2g of salt as a guide. When you mash whole tomatoes like this, the first thing that comes out is water. The sauce is still a bit watery right now, but if you heat it slowly over medium heat, it will get a bit thicker, so continue heating it for a few minutes until it reaches that thickness. Normally, when making cold pasta, I think the standard is to use the thinnest type of pasta called Capellini. Simply put, Capellini pasta is a thin type of pasta similar to somen noodles. So, this Capellini goes very well with a simple pasta sauce like one with fresh tomatoes, but today we’re using fried eggplant and shrimp, and the Arrabiata sauce is quite rich, so the Capellini would be a bit overpowered. So today, what I recommend is using firm, smooth 1.4 mm spaghettini made with a Teflon die — that’s the key to this dish. Okay, now let’s boil the pasta. Today, I’m using a pasta that cooks in 5 minutes, but I’ll add 2 minutes to that and boil it for 7 minutes.
[Point 3: If you’re making cold pasta, boil it for 2 minutes longer than the package instructions] Today we add 30g of salt to 2L of hot water (a 1.5% salt concentration). Okay. I’ve cooked it for about 5 minutes, and the moisture on the surface of the tomatoes has completely evaporated and is now like a concentrated tomato ragout. At the end, we’ll add pasta water or mineral water to make it smooth before using it. Then turn off the heat for a bit until the pasta is ready. Okay, the pasta is almost done cooking, but to make cold pasta we’ll need two bowls. Fill one bowl with lots of ice and place the other bowl on top. Today, we’re going to finish it off using a special method for chilled pasta, so we’ll be adding the hot pasta into this and finishing it that way. Okay, now that the pasta is about 10 seconds away from being done, add the shrimp meat and cook together. Finally, before combining with the pasta, adjust the sauce with a small amount of the pasta water and a little bit of mineral water. And mix up the sauce. Now that the sauce is boiling, add the lightly drained pasta. Finally, add the eggplant we just cooked, and, to add a little freshness to the cold pasta, we’ll add some Italian parsley. Now, finally, combine the hot sauce with the slightly overcooked pasta. So, let’s let this delicious looking pasta dive right into the bowl! First, let it cool by mixing it lightly against the bottom of a bowl… Amazingly, as the overcooked pasta cools, the noodles firm up, allowing it to become al dente. From this state, stir the pasta vigorously for about 3 minutes, which will cool the pasta thoroughly, so continue stirring to cool the pasta. So, what you must not forget today is to remove the shells from the shrimp. The shrimp shells give off a strong shrimp aroma. Now it has cooled down quite a bit. The pasta has cooled, so all that’s left is to plate it, but as a final technique, add a little of the reserved pasta water to make some final adjustments to the sauce. This will create a smooth sauce, so adding a little bit of the pasta water like this is the key. Now that the pasta is thoroughly coated with the sauce, it’s time to plate it! Okay, our Eggplant and Shrimp Arrabiata is now complete! Itadakimasu! Mmm! Everyone, this is so ice cold and irresistible! This chilled arrabbiata sauce makes for an incredible dish, packed with the juicy richness of eggplant, a spicy kick, and the irresistible springy texture of the shrimp! So, when it comes to cold pasta, I think Capellini is usually the only option, and the most common way to make it is to boil the noodles separately like somen noodles, then rinse them in ice water and combine them with the sauce. So, the method I’m showing you today is a particularly useful cooking method when you want the pasta to absorb the sauce. So, the most important thing to keep in mind as a professional when making cold pasta is that as the food gets colder, you become more aware of the saltiness, bitterness, and spiciness, so when making the sauce, it’s important to always be conscious of the amount of salt. With today’s recipe, adding 2g of salt will of course make it taste great, but if you add more, the saltiness can really stand out. So it’s best to season it just a touch less than you think is enough so that when you eat it cold, it’ll be just right. So be mindful of the salt. Thank you for the meal! So, today’s Arrabiata is a cold pasta dish that is perfect for the upcoming hot season, so please give it a try! Thank you as always for your comments!
I always look forward to reading them! Okay then, see you in the next video! Bye~! We’ve released a dedicated app for this channel! – With many new, unreleased recipes! We also tell you our favorite equipment and recommended ingredients! If you become a premium member, you can view exclusive recipes and use the ingredient recipe search feature. You can also bookmark your favorite recipes.

夏に嬉しい一皿、今回は揚げ茄子×プリプリの海老を合わせた贅沢な冷製パスタ🍝ピリッと辛く、キリッと冷えたアラビアータはまさに“夏のごちそう”です🇮🇹
シンプルな材料でつくれるのに、しっかり奥行きのある味わい。ぜひ動画を参考に、ご自宅でも再現してみてくださいね🧑‍🍳

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材料　一人前
スパゲッティーニ1.4mm 70g
ホールトマト　200g
塩　2g
ニンニク　ひとかけ
小ぶりの唐辛子　2本
イタリアンパセリ　2g
ブラックタイガー　3尾分
長茄子　1/2個 (約100g)
オリーブオイル　35〜40cc

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【チャプター】
0:00 オープニング
0:15 材料紹介
0:26 本日のパスタ
0:55 海老の下処理
4:01 ナスの下処理
6:56 ナスの火入れ
10:27 ソースを作る
12:09 パスタの種類
12:50 麺を茹でる
13:05 ソース作りの続き
14:14 麺を合わせる
14:40 パスタを冷やす
15:47 完成・盛り付け
16:03 実食🍝

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