シェフ(兄)が教える！【本場イタリア料理】をど素人の妹に食べさせてみた結果…

シェフ(兄)が教える！【本場イタリア料理】をど素人の妹に食べさせてみた結果…

Oh, you’re right! Wow, they go together so well! Seriously! What do you think? These two are a perfect match! Delicious, right? Delicious! Hello! I’m Chef Fabio.
Today, we’re going to make marinated sardines! Now to introduce the ingredients. Sardines, onions, raisins, pine nuts, bay leaves, white wine vinegar, cane sugar, salt, white pepper, olive oil. It’s been a while, but today we’re preparing a fish dish: marinated sardine with onions, packed with the essentials of Italian cuisine. This dish hails from the Veneto region of Northern Italy, where Venice is located, and it’s called “Sarde in saor.” It has a bit of a challenging name, but it’s basically a sweet and sour cold appetizer of fried sardines soaked in a marinated onion base. Today, we’re going to pair this dish with a local wine that’s a sparkling wine that actually brings back memories for me, as I used to enjoy it often when I was in Italy. Since we’re pairing wine with this dish, I’ve invited a guest to join me at the end of the video for a special tasting. Come on over! Hello! Yay!
*Summons little sister! Haha* -Hello!
-Hello! -Hello!
-Hello! Uh, this is my real sister. Today, I heard my big brother was making delicious food, so I came!
[Invited by food! lol] Yes… Today, we’re going to make a kind of fancy Italian cold appetizer! Cold appetizer? *nods* Along with the antipasto, we’re going to enjoy sparkling wine as a local pairing. In Italy, sparkling wine is a drink that people enjoy together with lots of talking, a beverage meant for socializing.
[A tradition of enjoying it with conversation before the meal] Towards the end of the video, I thought it’d be nice to hear another opinion while we eat together.
[Bringing you a food review from a regular person’s perspective haha] -A food review?!
-Yes
[Bringing you a food review from a regular person’s perspective haha] -OK!
-Is that OK? So, at the end of the video, we’ll have my sister join us for the taste test! *Leave the eating to me!* Now then… ? Now then, let’s prepare the sardines! *Let’s start!* Start by removing the heads of the sardines, cleaning out the insides, and giving them a good rinse. When people think about working with fish, they often picture using a knife, but for sardines, you can easily open them with your hands. So, let’s start by doing that. It’s really easy to open the fish. There’s a bone between the two pieces, so insert your thumb under the bone and remove it from the flesh. Today, we’re using one whole fish, but you can also use fillets or frozen sardines, and it’ll work just fine. [Cutting them into bite-sized quarters.] With the sardine prep done, let’s move on to slicing the onions. A typical appetizer that comes to mind for the Veneto region in Northern Italy is this sardine and onion marinade, known as “Sarde in saor.” The most distinctive feature of this dish is that it has twice as much onion as sardines, and it also includes raisins and pine nuts. So, we’re pairing this dish with a sparkling wine from the same Veneto region, Cinzano Prosecco D.O.C. This wine is known for its nice fizz and freshness. It has the aromas of green apples, slightly ripened pears, and white flowers. It’s a dry sparkling wine. To complement the sweetness and sourness of this dish, we’re chilling it really well before serving. The acidity of the sparkling wine pairs perfectly with the dish’s sweet and sour notes… It’s the best combination I’ve had! Now, let’s add the olive oil. And turn on the stove. First, we’ll add all these sliced onions and a fair bit of salt.
[Point 1: Sprinkle salt on the onions before sautéing.] We also want to release a sweet aroma, so we’ll add bay leaves. Now, as we sauté these onions, the key is not to brown them too much. I know we’ve added quite a bit of salt, but while lightly sautéing, we want the onions to become translucent. We’ll add pine nuts to a separate pan and toast them lightly. Here are the pine nuts.
[They’re ready when they reach this color.] After sautéing the onions on low heat for about 4 to 5 minutes, they should be just about translucent.
[4-5 minutes later] If you prefer a slightly crunchy texture for your onions when they’re chilled, you can go ahead and add the next ingredients now. If you like them soft, sauté for another 4 to 5 minutes before adding the next ingredients. The onions have sautéed well, so next, we’ll add the raisins. Now, let’s add the raisins and sauté them together. Raisins play a crucial role in wine pairing when you think about it. Wine is primarily made from grapes, so when raisins are added, it naturally enhances the compatibility between the dish and the wine! The raisins have absorbed some of the wine. Now, we’ll add the pine nuts that we’ve toasted to release their fragrance. This dish relies quite a bit on acidity, so adding pine nuts for richness complements the sweetness of the raisins. It creates a well-balanced flavor. Now that we have pine nuts and raisins in, let’s add this white wine vinegar. And a small amount of cane sugar. Now that the seasonings are in, bring it to a boil and let it simmer on low heat for about 5-6 minutes, until the liquid reduces. *The History of Cinzano Wine*
Cinzano was founded in 1757 and is an Italian brand with a history of over 260 years. It’s said to be one of the companies that first produced sparkling wine in Italy. In the early 19th century, French champagne was hugely popular. The Cinzano family, who had succeeded with Vermouth in Italy, was commissioned by the Italian royal family, the House of Savoy, to use their brewing expertise to make Italian sparkling wine to compete with champagne. *I said it all!* Now, after simmering for about 5-6 minutes, the mixture has reached the stage where the liquid has almost completely evaporated. Once it reaches this stage, transfer it to a container. [Transfer to a container suitable for cooling.] When tilting it, there’s still some liquid left, and when you can spread the onions like this, it’s just the right amount of liquid. Now, let’s let the onion marinade cool down.
[Cool it down.] Now, we’re going to fry the fish, but just before frying, we’ll sprinkle some salt on it. We’ll also add some white pepper. Then, we’ll coat this salt and pepper-seasoned mackerel with flour, and it’s ready to fry. It’s not too complicated; just coat it with flour and start frying. [You can also pan-fry them.] Fry these at around 180°C (350°F) until they become crispy and golden brown. Getting a nice, toasty finish is key.
[Point 2: Fry until golden brown at 180°C (350°F).] The crispy texture of the fish pairs wonderfully with the yeasty scent of this sparkling wine. So, fry them until they’re nice and crispy. It’s now been frying for a few minutes. The fish is very thin and cooks quickly, so once it gets to be a light color, it’s good to go. The fish is done now. We’ll place the fried fish into this marinade. And cover it with our onion base.
[Point 3: Cover the mackerel with onions.] To ensure the onions soak into the fish, we’ll place plastic wrap loosely on top. In doing so, the liquid from the onions will soak into the sardines even more. So, even in this state, after chilling in the refrigerator, we’ll continue to eat it. Marination time depends on your preference. It’s actually already delicious as-is, so you can eat it like this. It’s delicious whether you marinate it for half a day or even a full day.
[Today’s recommendation is to chill it thoroughly!] Now, at this stage, let’s move on to plating it! Itadakimasu! -Shall we toast?
-OK! Is it for my birthday?
[Her birthday was 2 days ago, haha] Oh! Perfect! Cheers! Mmm! (Perfect) Mmm ♡ It’s sweet!
[It has a sweet aroma.] Delish! -It’s easy to drink, right?
-Yeah, it’s easy to drink!
[She’s enjoying it!] -In what order should we eat?
-You can eat everything together.
-All together? Mmm! -It’s not as sour as I thought!
-Right? -How is it?
-I thought it might be sour because of the vinegar smell, but it goes really well with the wine! -Is it good?
-Delicious! I love fish dishes, so I’m happy!
-Oh! That’s great!
-Seriously delicious! Really delicious! -Try eating the raisins and pine nuts together.
-I really like raisins!
-Oh, you do? I thought it might be too sophisticated for me, but it’s good. It’s a perfect match! -It really matches!
-It’s good, right?
-Delicious! -Oh, you’re right! It pairs incredibly well!
-How is it? -These two are a perfect match!
-Good, right?
-Even as a newbie, I can tell they go well together!
[An amazingly delicious pairing, even for beginners!] This sparkling wine goes well with many dishes, so it pairs perfectly with various supermarket deli items and other dishes, like today’s fried nanban-zuke-style fish or basic fried foods. -Have you heard of a snack called “tortilla chips”?
-Yeah! Tortilla chips? -Tortilla chips are also great with aperitifs, so they go really well together.
-Really?!
-Yeah, they’re delicious! -And you know how supermarkets sell yakitori (grilled chicken skewers)?
-Yeah. -Yakitori with salt seasoning also pairs very well.
-Really?!
-Yeah.
-Oh… That’s cool! -Yeah. So when you go to the supermarket, there are many dishes that pair well with this Cinzano, so definitely give it a try!
-OK! Also, Cinzano makes a sweet dessert wine called “Asti.” But this wine is often paired with desserts. -In a previous video with my sister, we introduced how to make strawberry tiramisu, and it pairs amazingly well with that too!
-That’s great!
-Yeah! Thank you for the meal! -How was it?
-It was really delicious! Thank you ♡
-I’m glad! Today’s appetizer is one that represents Northern Italy, so please try making it with Cinzano! -I’ll try making it too!
-Oh!
-I’ll do my best! Thank you for your comments as always! I look forward to reading them! Well then, let’s meet again in the next video! See you! Italian Food Culture of Aperitivo Feel the extraordinary with an adult picnic. Elegant cocktail variations. Toast a special moment, too. Sweet Asti and dry Prosecco.
Cinzano Sparkling Wine. Sweet Asti and dry Prosecco.
Cinzano Sparkling Wine.

北イタリアのチンザノスパークリングワインに合わせた最高のイタリア料理を作りました🍾🇮🇹
ヴェネト州ならでは冷前菜のイワシの南蛮漬けとこのワインの組み合わせは、実際に食べてみないとその美味しさは想像しづらい組み合わせなので試食タイムに妹を呼んで実際に感想を聞いてみました👧
この魚料理以外にもスパークリングワインと相性のいい料理紹介もしているので是非最後までご覧くださいませ✨

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動画内で解説したチンザノ スパークリングワイン🥂
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■チンザノ プロセッコ D.O.C.
Amazon : https://www.amazon.co.jp/dp/B003HIAQC4?m=AN1VRQENFRJN5&ref=clp_pc_a_A39WD8KK2MWIYL

■チンザノ アスティ D.O.C.G.
Amazon : https://www.amazon.co.jp/dp/B003VRVJJU?m=AN1VRQENFRJN5&ref=clp_pc_a_A39WD8KK2MWIYL

■公式HP : https://www.cinzano.com/jp/ja/
■公式Facebookアカウント : https://www.facebook.com/CinzanoJapan/
■公式Instagramアカウント : https://www.instagram.com/cinzano.jp/
■公式X（Twitter）アカウント : https://twitter.com/cinzano_jp
（運営　CT Spirits Japan株式会社）

※飲酒は20歳を過ぎてから。飲酒運転は法律で禁止されています。妊娠中や授乳期の飲酒は、胎児・乳児の発育に悪影響を与えるおそれがあります。お酒は楽しく適量で。
　
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【チャプター】
0:00 オープニング
0:14 材料紹介
0:25 本日の趣旨と料理の説明
1:08 妹参戦
2:03 イワシの下処理
3:17 チンザノプロセッコ紹介
3:54 炒める
6:21 チンザノの歴史
6:59 マリネ液完成
7:29 イワシを揚げる
8:34 合わせて完成
9:19 盛り付け
9:36 実食
10:59 チンザノに合う料理
11:49 チンザノアスティ紹介
12:11 エンディング

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【真鰯と玉ねぎのヴェネト風酢漬け】
※イタリアの南蛮漬けのイメージです

材料
真鰯　6本
玉ねぎ　鰯に対して倍量
レーズン　35g
松の実　20g
白ワインビネガー　150cc
塩　3g
きび砂糖　20g
ローリエ　3枚
EXオリーブオイル　大1
揚げ油　適量
打ち粉　適量

作り方
【鰯の下処理】
①鰯を手開きし中骨を抜き、小骨を骨抜きで抜いておく。
【マリネ液】
②フライパンを熱しオリーブオイルを加え、繊維にそってスライスした玉ねぎと塩、ローリエを加え玉ねぎがしんなりするまで炒める。
③別フライパンで松の実を炒って香ばしい色をつけておく。
④レーズンを加え加熱し膨らんできたら白ワインビネガーときび砂糖、炒った松の実を加え沸かし、玉ねぎが顔出すくらいまで加熱し火を切り容器に移し冷ましておく。

【仕上げ】
①鰯に軽く塩と白胡椒をし打ち粉をまぶし180°の油でこんがりと揚げバットで油をしっかりと切りマリネ液に漬け完成です。

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📚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🥩
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「火入れを極めるファビオの肉料理」

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#チンザノ #イタリア料理 #南蛮漬け