イタリアの夏はこれ一択！【トマトのパスタ】本当は教えたくないシェフの技

イタリアの夏はこれ一択！【トマトのパスタ】本当は教えたくないシェフの技

By crushing it like this, it gets a sauce-like texture. It’s a thick, dressing-like sauce. Then, mix it all together. Hi! I’m Chef Fabio.
Today we’re going to make Cherry Tomato Pasta! Now, let me introduce the ingredients: spaghettini, cherry tomatoes, basil, garlic, mozzarella cheese, Tabasco sauce, olive oil, and salt. Okay, so for this episode of our Tomato Pasta Series, we’ll be making pasta using new summer cherry tomatoes. The pasta we’ll be making today is said to be a local pasta from Puglia, southern Italy, and is called Crudaiola. Crudaiola is simply an uncooked tomato sauce. The ingredients are really simple, and they make an easy and delicious pasta dish, so let’s get cooking! First, let’s cut the cherry tomatoes in half. So, since I want to season the halved cherry tomatoes at this stage, I’ll just put them in the pan as is. Right now, I’m putting the cherry tomatoes in the pan, but you can of course put them in a bowl.
[I’m working with a pan today so that you can see everything more clearly.] Now, place the tomatoes with the cut side face up, and sprinkle about a 1% ratio of the salt evenly on top. This amount of salt should be enough to evenly distribute over the tomatoes.
[Point 1: Sprinkle a generous amount of salt, 1% of the tomato’s weight] Finally, it’s up to your liking, but if you want your pasta to be a little sweeter, sprinkle in sugar that’s about half the amount of the salt, and set it aside. Now that the cherry tomatoes already have sweetness and flavor, what’s left is the aroma. So today we’re going to prepare garlic without heating it. I like to add a punch of soft garlic, so for that, we’ll just crush it. If you want a bit more punch, try grating some garlic before adding it. And since it’s summer, basil. Tear off the leaves of the basil. We’re going to add this stem part as well for more flavor, so I’ll put it in the pan. I want to use the basil leaves as a finishing touch to add flavor, so we’ll tear them into pieces like this. So, the unique aspect of the pasta we’re making today, called Crudaiola, is that it has mozzarella cheese inside. I got this mozzarella cheese at the supermarket, and small pieces like this are called Bocconcini. So, when using mozzarella cheese, there is one thing that professionals always do. They let it get to room temperature because mozzarella cheese tastes best that way.
[Point 2: Leave the mozzarella cheese get to room temperature] When the temperature is higher, the sweetness and milky flavor of the mozzarella cheese comes out better, so it’s important to let it return to room temperature for about an hour and let the moisture drain. I’ve let the water drain for about an hour now, but even just that gives it a rich milky texture, so the recommended way to use mozzarella cheese is to drain out as much water as possible in a colander. We’ll use this mozzarella cheese as a finishing touch at the end. Now, we’ve only marinated them in salt and sugar for about 10 minutes, but the tomatoes have clearly released a lot of moisture. By doing this, the tomatoes look as if they are already cooked, even though they haven’t been. Next, I want to enjoy the crunchy texture of the cherry tomatoes today and make an uncooked sauce, so I’ll lightly mash the cherry tomatoes. I think the easiest way to mash them is with a fork. Slightly mash the cherry tomatoes with a fork, which will release the moisture and seeds from the tomatoes. Oops! It exploded!
[Sometimes cherry tomatoes explode so be careful!] By mashing them like this, the salt and sugar from the marinade will release more moisture, and the tomatoes will release more moisture, giving the dish a sauce-like texture. Now, look at the cherry tomatoes after we crushed them. This is how much water they had. Now, this is where the unheated sauce becomes important. Add the same amount of olive oil as the water that we just extracted.
[Point 3: Add the same amount of oil as the amount of water from the tomatoes] By mixing this together, you basically create a dressing-like mixture, so if you mix the whole tomatoes with the water and olive oil… Check out this thick, dressing-like sauce! Now, when you add the hot, boiled pasta, we’ll get a completely thickened tomato pasta, just like the kind you’d usually get from heating, so the key is to add an amount of olive oil equal to the amount of water released by the tomatoes. Okay, now let’s boil the pasta. So, the pasta I’ll be cooking today is rough bronze-diced spaghetti, which goes really well with fresh tomatoes. For every 2 liters of hot water, add 30g of salt (a 1.5% salt concentration). And now, all you have to do is add the cooked pasta, so it’s really simple, but it’s packed with the essence of Italian cuisine and is really delicious! Now, taste the sauce to make sure it tastes okay. Yeah. The sweetness of the tomatoes is well-balanced with its umami and saltiness. Of course, if you just add pasta to this, it will still be a delicious pasta dish, but this is where your chef’s skills come in. Today we’re going to use Tabasco sauce. So, Tabasco sauce is something that chefs often use as a secret ingredient with fresh tomatoes at Michelin star restaurants and other high-priced restaurants. Tabasco is made from salt, vinegar, and chili peppers, so it can add both spiciness and sourness at the same time. The slightly heavy umami and sweet flavor is immediately complemented by Tabasco’s touch of acidity, so I highly recommend adding about two drops of it. And a cheese like mozzarella is always added to Crudaiola, but just the tomato, basil, and garlic are already really delicious on their own, so if you want to add extra, you can add mozzarella. It’s of course delicious and gives a milky sweetness. The dish’s also delicious without it, though. Now that the noodles are cooked, let’s mix them with the sauce. Now, finally, add the hot pasta to the sauce. Then just mix it all together. Finally, add the basil leaves and mozzarella cheese. And give a final mix. And now…look! The sauce is thoroughly coating the noodles, the mozzarella cheese has gotten warmer, and the sweetness has been enhanced, so now we’re ready to serve! Glassatura… Okay, our Crudaiola is now complete! Itadakimasu! It’s Crudaiola! Mmm! Without a doubt, incredibly delicious! As I mentioned at the beginning, Crudaiola is a local Italian dish that is commonly eaten in Bari, the capital of Puglia in southern Italy. If you remove the spaghetti from this dish, it becomes essentially a Neapolitan Caprese, and with pasta, it becomes Crudaiola. And 99% of local people eat Crudaiola with short pasta. So, short pasta is from the region of Puglia, and they sometimes use a type called Orecchiette, which are earlobe-shaped. There’s Trofie, a slightly twisted short pasta, When it comes to classic short pasta, Penne or Fusilli are often paired with Crudaiola. Today I paired it with long pasta, but it has a different flavor when paired with short pasta. Generally, in the summer, all Italians go to the beach, and it’s very common for them to make Crudaiola and take it as a lunch box or meal to eat at the beach. It is one of the most popular pasta dishes in Italy. So, on YouTube I basically stream the basics of Italian cooking, dishes using long pasta, and meat dishes, but I also have an official app, which provides content specifically about Italian regional cuisine. In addition to pasta and meat dishes, the app also offers many fish dishes, appetizers, vegetable dishes, short pastas, and ravioli. Italian cuisine is a truly deep world. I also post videos on my app that are different from these on YouTube, so please come and check them out! Thank you for the meal! Today’s pasta dish is super easy and incredibly delicious, 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~! “Blissful Pasta You’ll Want to Make at Home Again and Again” — 60 pasta dishes that you’ll want to make anytime, even when you’re tired or don’t have ingredients. The definitive home pasta book!

真夏にぴったりな南イタリアのパスタ料理「クルダイオーラ」をご紹介します🇮🇹このパスタソースは火を使わずに作れる簡単レシピですが、誰もが「美味しい」と感じるわかりやすい味わいで、イタリア人にも大人気の一皿🍝思わず何度も作りたくなるような、夏にぴったりの定番です。ぜひご自宅で再現してみてくださいね✨

ーーーーーーーーーーーーーーーー
ファビオ飯公式アプリ📱(↓ダウンロードしてね)
https://yappli.plus/chef-fabio-app
🥗前菜、ドレッシング、魚料理、ブロード等の動画も配信中です！

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　90g
ミニトマト　10個
モッツァレラチーズ　30g
ニンニク　ひとかけ
バジル　一房
タバスコ　2滴
塩　適量
オリーブオイル　適量

ーーーーーーーーーーーーーーーー
【チャプター】
0:00 オープニング
0:15 材料紹介
0:25 本日のパスタ
0:50 ミニトマトの下処理
1:33 材料カット
3:05 ソースを作っていく
5:01 麺を茹でる
5:18 ソース作りの続き
6:50 麺を合わせる
7:36 完成・盛り付け
7:56 実食
9:22 ファビオ飯公式アプリ

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/4jSc4iH
ガーリックタバスコ　https://amzn.to/4l2EGqa
国産ニンニク　https://amzn.to/4e4sQd4
オリーブオイル　https://amzn.to/44R4cds
モチアの塩　https://amzn.to/42Btx9S
クリスマス島の海の塩　https://amzn.to/3YwTa6c

ーーーーーーーーーーーーーーーーー
◆ファビオおすすめ機材◆
アルミフライパン24cm　https://amzn.to/4hcmyZH
シノワ　https://amzn.to/4hozdsP
ミニトング 18cm　https://amzn.to/3OVgZD2
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
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📚
【NEW】フライパンひとつで完成！ 至福のおうちパスタ🆕
→https://amzn.to/3SBMYKG

【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/
◆X(旧Twitter)　https://twitter.com/fabico0101
◆TikTok　https://www.tiktok.com/@chef.fabio

ーーーーーーーーーーーーーーーーーーーーーー
📩お仕事、PR案件、メディア出演のご依頼はこちら
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
#トマトパスタ #トマトソース #イタリア料理