怒りん坊のパスタ！プロのテクニックで絶品！「イタリア産唐辛子を使った辛めのアラビアータ」｜「ロットチェント」渡辺シェフ｜【フレッシュ】【スパゲッティ】【プロのレシピ】【お店で提供】
There are total of three key points. I’m Masahiko Watanabe from L’ottocento in Nihonbahi, Tokyo. Today, I would like to introduce our spicy arrabbiata. Here are the ingredients. First off with our greatest characteristic, which is the pasta called tonnarelli. It is characterized by a thickness of 2.1mm and a low water content of 30%, giving it a unique texture. The low water content makes it elastic and firm, and you can feel the strong taste of wheat as you chew. You can make it very well at home even with regular penne or spaghetti. There are three key points to making the spicy arrabbiata. The first is to use dried chili peppers from Italy here. The second is how you cook the garlic. And the third is to make a sauce with freshness and fruitiness as if you were drinking tomato juice. With these three points, anyone can make a delicious arrabbiata. So let’s get started. Here we have chopped garlic. [Add 10g chopped garlic into a cold saucepan.] Chopping it will help you to transfer the flavor to the olive oil faster. But chopping it too finely will cause it to burn before the flavor is transferred. [Add 10g blend oil.]
But chopping it too finely will cause it to burn before the flavor is transferred. But chopping it too finely will cause it to burn before the flavor is transferred. Just like this. The reason why we are using chili peppers from Italy is that they have more pleasant dry and sharp spiciness. And drying them in the oven for about an hour further enhances the flavor. Dry them until you can break them with fingers like this. So let’s start cooking the garlic. Heat it like as to slowly boil away the moisture in garlic over low heat. When heating, make sure that the peppers and garlic are cooked in the oil. It’s starting to smell really good. [For how long should I fry it?] Until the flavor of the garlic and peppers completely transfer into the oil. We still need some more time. It’s like making a small amount of chili garlic oil in the pot. Now the moisture has mostly evaporated. Once you cook to this level, add 100g tomato sauce. [Should we take it out of the heat when adding?] You can just add it while over the heat. This time we used prepared tomato sauce, but if you’re making it at home, you can add some onion to the strained tomato puree in supermarkets and cook down a little. Just like this. So let’s now boil the noodles. [Boil 120g pasta (tonnarelli).] The boil time is 2 minutes. Then once you add it, give it a little stir to prevent it from sticking together. Leave the sauce here once it came to a boil, and add a pinch of salt to it. Then add some roughly chopped Italian parsley. I’ll leave it here until the pasta is ready. [Should we keep it away from the stove until then?] Yes, we can just bring it back to a boil right before adding. The key here is to blend all the garlic into the sauce so that it doesn’t clump. Drain the water well before adding. Do not stir the noodles too much at this point. Stirring it too much will let the gluten come out, but we want it to be a lighter pasta. See the hardness at this point. Now it’s time to finish it up. Check the saltiness with the sauce alone, and add more if it’s not enough. As for the third key to it, which is to make a sauce with freshness like tomato juice, and while it sounds difficult, it is just about adding a certain amount of tomato sauce at the end. This will keep the freshness and fruitiness of it and makes it taste more like tomato juice. And now we can serve it up. [Arrange on a plate.] Finish it with some Italian parsley. Now it’s ready. Please try making it at home. You can also try it at our restaurant day and night, so please come and visit us as well.
プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。
今回は、東京、日本橋小網町に店を構える、ロットチェントの渡辺シェフから、お店で大人気の「辛めのアラビアータ」を紹介して頂きました。
こちらのメニューは、2021年7月6日（火）発売の『料理王国8月号』に掲載されています。
★Point
2:10＊イタリア産の唐辛子を乾燥させて使う!
2:53＊ニンニクの火入れのこだわりに注目
8:52＊フレッシュなソースに仕上げる一工夫
■分量
パスタ（トンナレッリ） 120g
ニンニク（アッシュ） 10g
ブレンドオイル 10g
唐辛子 少々
トマトソース 100g
トマトソース（仕上げ） 適量
イタリアンパセリ 1個
■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・ブルーライトヨコヤマ「バターでコク！ペンネアラビアータ」
https://youtu.be/LJzDSsUjn-s
・クッカーニャ「完熟トマトのカルボナーラ」
https://youtu.be/fMXmR0NYwT8
・リストランテキメラ「旨味凝縮！トマトスパゲッティ」
https://youtu.be/5h_WlyEzPrE
★他チャンネルオススメ動画
・料理人丈二郎「旨辛アラビアータ」
https://www.youtube.com/watch?v=hL0pvsoLaac
・ファビオ飯「アラビアータ」
https://www.youtube.com/watch?v=cjQ251D5k54
・小林幸司の世界「香り立つアラビアータ」
https://www.youtube.com/watch?v=JJON7sAibYQ
◇ロットチェント
http://www.lottocento.tokyo/
東京都中央区日本橋小網町11-9 ザ・パークレックス小網町第２ビル
11:30～14:30（13:30LO）
17:00～20:00（19:00LO）
日比谷線、東西線 茅場町駅 7番出口から徒歩5分
半蔵門線 水天宮駅 6番出口から徒歩5分
都営浅草線、日比谷線 人形町駅 A2番出口から徒歩6分
↓Google Map↓
https://goo.gl/maps/ep7XQiwQtuxnDcBg9
◇Gourmet Studio FOOVER
https://foover.jp/
★お仕事や取材の依頼などはこちらまでご連絡ください。
gourmetstudiofooverjapan@gmail.com
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■CHEF★DELI（シェフ監修商品の宅配）
https://cuisine-kingdom.com/chefcollabo/
◇料理王国WEBサイト
https://cuisine-kingdom.com/
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#アラビアータ＃パスタ＃サローネ