衝撃！｜シェフが辿り着いた【トマトパスタ】うま辛絶品アラビアータが完成しました。

衝撃！｜シェフが辿り着いた【トマトパスタ】うま辛絶品アラビアータが完成しました。

Here, we’ll stir-fry the kimchi to transform its acidity into savoriness. Lastly, we’ll add the finely chopped perilla leaves from earlier. Hello! I’m Chef Fabio. Today, we’re going to make Kimchi Arrabbiata! Now to introduce the ingredients: Spaghettini, garlic, red pepper, perilla leaves, kimchi, Passata di pomodoro (tomato purée), fish sauce, olive oil.

Today, as part of the Arrabbiata series, we’re making a somewhat Eastern-inspired Arrabbiata with kimchi. When we fuse the classic Italian spicy tomato sauce Arrabbiata with Korean kimchi, it will create a delicious pasta sauce. So, let’s get cooking! First, let’s chop up perilla leaves, commonly used in Korean cooking.

Similar to shiso leaves, the center stem is quite tough, so let’s remove it first. Cut it in half. Next, we finely chop. If you can’t find perilla leaves, parsley works too. Cut the garlic in half and finely mince it. Chop the kimchi into small pieces. [Point 1: Finely chop the kimchi]

Finely chop it to create a crisp texture. Like this. Regarding today’s dish, Arrabbiata originates from the Lazio region in central Italy, Rome in particular. In Japan, it’s often made with spaghetti, but in Italy, especially in its place of origin, Arrabbiata is traditionally paired with penne pasta.

This dish features a robust tomato sauce with a strong kick of spiciness and garlic. The pasta we’re making today is based on Arrabbiata sauce but with an Eastern twist. When you add kimchi, a fermented food with strong umami, spiciness, and sourness, there’s no way it could taste bad!

For that reason, we’re adding kimchi today. First, add the finely chopped garlic. Since we’re making Arrabbiata, crush the small Peperoncino piccolo finely. We want to emphasize the spiciness, so include the seeds. Then add olive oil.

Start by heating it well, similar to how you’d make Spaghetti Aglio Olio e Peperoncino. Begin with the base of garlic and chili. So, heat it thoroughly for about 4-5 minutes. It’s starting to simmer now. When that happens, reduce the heat to very low.

Here, we’re adding color to the garlic, and to give it a punch, I finely chopped the garlic today. Since Arrabbiata is a robust pasta, it’s crucial to take your time here. Cooking it slowly is the key to a flavorful Arrabbiata! [Arrabbiata means “angry”]

Now, while the garlic oil is being prepared, let’s cook the Teflon-die cut spaghetti. In Italy, Arrabbiata uses penne, but in local Roman pasta, it’s served al dente, quite firm. For long pasta like this one, I recommend using a type of noodle that’s firm, like the Teflon type.

Alright, now we’re going to continue cooking it through until the garlic turns a fox-like brown, and the moisture evaporates, becoming crispy. [Point 2: Continue heating garlic until it turns a fox-like color] Once it’s heated to this point, add the chopped kimchi.

The kimchi I’m using today is quite sour, so we’re going to lightly sauté it to transform the sourness into savoriness. I chopped the kimchi quite finely today. The reason for that is not to use it as an ingredient, but rather to use it as a seasoning.

So, if you want the kimchi to be the star of the Arrabbiata, you can use it as is without chopping it. As the sourness diminishes and transforms into a less potent aroma, that’s when you’ll add the basic ingredient of Arrabbiata: tomatoes. Today, we’ll be using Passata di pomodoro (tomato purée).

Once you’ve added the Passata di pomodoro, bring it to a boil over medium heat. Originally, for Penne Arrabbiata, it’s a given that it’s delicious with just the tomato, garlic, and chili base, no kimchi needed. However, just by adding kimchi as a flavor base today, it’s already going to be incredibly delicious!

It has come to a boil, so now lower the heat. At this point, we’ll add a bit of fish sauce to our liking. This sauce uses tomato purée, so it’s not overly watery, and the concentration is just right. Once it reaches this stage, turn off the heat.

Now that the pasta is cooked, let’s combine it with the sauce. Add a little pasta water. [Adjust the consistency with pasta water]

The final step is to mix everything together. Today, I boiled the spaghetti, which has an 8-minute cooking time on the package, for about 7 minutes and 40 seconds, so it’s quite firm. It’s quite firm, but the point today is to slightly undercook the spaghetti before mixing it with the sauce.

Lastly, add the many finely chopped perilla leaves that we prepared earlier. [Point 3: Add plenty of perilla] Now, mix everything together quickly. Add a bit of pasta water. [Adjust the concentration with pasta water, if desired] Now that the sauce is well incorporated with the pasta, let’s start plating!

And now, the Kimchi Arrabbiata is complete! Itadakimasu! The aroma is amazing! Yes! Everyone! We created a wonderfully aromatic Arrabbiata! The scent of perilla is truly delightful! [Really liked the perilla leaves!] The slight acidity of the kimchi adds a sharpness to it, enhancing the classic Arrabbiata. This is definitely something you should try making!

Now, about the key point of this pasta sauce: the fish sauce I added at the end. Traditionally, in the classic Italian Arrabbiata, fish sauce is an absolute no-go.

However, since I used kimchi with less umami and more acidity for this dish, I added fish sauce as a source of umami. [Made with authentic kimchi]

For typical Japanese kimchi that you find in supermarkets, it contains a lot of umami, so when using that kind of kimchi, I believe you won’t need fish sauce. Thank you for the meal! The Arrabbiata I made today has a refreshing and innovative flavor, so if you’re curious, please give it a try!

Thank you for your comments as always! I’m looking forward to seeing them! Well then, let’s meet again in the next video! Bye~! “Fabio’s Homestyle Cooking” -Transform Your Regular Dishes into Extraordinary Masterpieces with Michelin-Star Techniques! -Achieve the Best Flavor Every Time! -Explore the Secrets and Recipes to Becoming a Great Cook on YouTube!

基本のアラビアータが飽きてきたという方はキムチのアラビアータを！キムチのうま味と酸味が入ることによりうま味爆発で最高の組み合わせです🍝極みつけにえごまの香りで優勝しましょう🤤🏆

ーーーーーーーーーーーーーーーー
【材料】
スパゲッティーニ　70g
ニンニク　ひとかけ
カラブリア唐辛子　1本
えごま　3枚 (無い場合はパセリ)
キムチ　35g
パッサータディポモドーロ　120g
塩　適量
魚醤　お好み
ゆで汁　適量

ーーーーーーーーーーーーーーーー
◆ファビオおすすめ食材◆
スパゲッティーニ　https://amzn.to/3qvfNxj
キムチ　https://amzn.to/3sfmBzr
ロレンツォNo.3 https://amzn.to/3F7KhcE
モチアの粗塩(茹で湯の塩)　https://amzn.to/3eIbTut
クリスマス島の海の塩　https://amzn.to/3YwTa6c
鮎の魚醤　https://amzn.to/3YOxvsg

ーーーーーーーーーーーーーーーーー
◆ファビオ愛用機材◆
アカオアルミフライパン24cm　https://amzn.to/3xz91Gt
ジオ 片手鍋 20cm　https://amzn.to/3FO2ywT
マイクロプレイン　https://amzn.to/3KZGrWK
シリコーンゴムヘラ　https://amzn.to/3Bi1HjW
シリコンスプーン　https://amzn.to/3DokpJj
タイガークラウン ドレッジ　https://amzn.to/3Lbp7vY
120cc レードル　https://amzn.to/3J0ci8n

ーーーーーーーーーーーーーーーーー
📚ファビオのレシピ本📚
【１冊目 】パスタと出汁に特化したパスタの本🍝
→　https://amzn.to/2SM2SG8
「出汁と素材の味を最大限に引き出す ファビオのとっておきパスタ」

【２冊目】ワンランク上の味になる家庭料理本🍛
→　https://amzn.to/3n7aQ8b
「自分史上最高に美味しくできる ファビオ式定番おうちごはん」

【３冊目】肉の火入れに特化した肉料理の本🥩
→　https://amzn.to/3qiv0hw
「火入れを極めるファビオの肉料理」

ーーーーーーーーーーーーーーーーーーー
◆Instagram　https://www.instagram.com/fabilog0016/
◆TikTok　https://www.tiktok.com/@chef.fabio
◆Twitter　https://twitter.com/fabico0101

⬇︎⬇︎お仕事、案件、食材提供、コラボのご依頼はこちら🤝✨
fabi030016@gmail.com

ーーーーーーーーーーーーーーーーーーーーーー
#パスタ #キムチパスタ #アラビアータ