【イタリア人が教える】イカとウニのフェットチーネ

【イタリア人が教える】イカとウニのフェットチーネ

Hello everyone! It’s still hot, so I’d like to introduce a recipe for refreshing pasta fresca! Squid and sea urchin fettuccine Fettuccine is a raw pasta that is wider than tagliatelle. The head and bones of the sea bream that I used during this time remain, and today I’m going to use it as a pasta base with soup stock. Then, let’s cook with love without throwing anything away! There are two important points when making fish stock. One is that you have to get rid of the blood of the fish. You should expose it to running water for a while. Second, simmer over low heat so that the dashi stock does not become cloudy and does not boil too much. Onion celery leaves Bay leaf White pepper plenty of ice Stew on low heat The reason for adding ice instead of water is that it is necessary to take as much time as possible from the cold state to transfer the flavor of fish and vegetables to the dashi stock. How to make tomato juice is really easy. All you have to do is cut the tomatoes, blend them and strain them with kitchen paper. Salt Stir it Slowly strain with kitchen paper. It becomes a transparent juice like this. Dashi was simmered on low heat for about an hour. Let’s also strain this with kitchen paper. When the dashi and tomato juice are ready, let’s make the pasta base immediately. Olive oil sliced ​​garlic Let’s transfer the garlic scent firmly over low heat. Be careful not to burn the stems of Italian parsley and transfer the scent to the oil. Add fish juice tomato juice at a ratio of 1: 1. Remove salted garlic and Italian parsley. Cut the squid into small pieces. Be sure to use raw food as it is hardly cooked. Let’s boil the pasta. Since it is pasta fresca, it takes about 2 minutes to boil. Let’s simmer in the sauce for another 2 minutes Add squid and sea urchin when mantecatura. Match the pasta with the sauce. Let’s wait another 2 minutes! Italian parsley After 2 minutes, add squid and sea urchin at once. Turn off the heat and add Italian parsley. Mantecatura! Put in love! It’s the taste of the sea! Then, let’s serve it!

みなさんこんにちは！
今回はさっぱり食べられるウニとイカを使ったパスタフレスカのご紹介です！
動画ではフェットチーネを使用していますがもちろん乾麺のパスタでも美味しいですよ！

パスタフレスカ
薄力粉　180g
セモリナ粉　70g
全卵　1個
卵黄　4個
塩

使用した食材
魚のダシ
　魚のアラ
　玉ねぎ
　セロリの葉　
　ローリエ
　白コショウ
　塩

トマト汁
　トマト
　塩

オリーブオイル
にんにく
ウニ
イカ
イタリアンパセリ