トマトの冷製パスタはバジル×アサリ出汁と冷やし方で変わる【トマト×バジル×アサリの冷製パスタ】

トマトの冷製パスタはバジル×アサリ出汁と冷やし方で変わる【トマト×バジル×アサリの冷製パスタ】

Hello! Today I want to make cold tomato cappellini , but the supermarket doesn’t sell cappellini, so today I’m going to use Federini 1.4mm from Lecceco in Italy. It’s one thinner than normal spaghetti. So it has a slightly different texture than Cappellini, but it’s more satisfying to eat, so I recommend it with tomatoes. And of course the herb to use is basil today. Most compatible. Basil goes well with tomatoes, and clams are used to make the soup stock. This is the only cold pasta with clams . This is the only way to easily create a restaurant flavor. Just put a little water in the frying pan . This is also the clam that has been sanded out . If you haven’t removed the sand, put it in salt water and leave it in a dark place for about 4-5 hours. Then put it on medium heat first . I just want the juice (dashi) to come out of the clams, so I’ll just cover it. If you open it with , you’re done. It’s a little small , isn’t it? My hands are big, so it looks like a cherry tomato, but it’s actually a little bigger. So it’s about 1/4 of a bite size . I’m going to cut it to about this size . I ‘m going to put it in a bowl . I want to use this , so I’ll combine it with this tomato later, so remove this rough heat once. This is the water for boiling the pasta. When you boil the pasta, put it in hot water and let it boil . The basic rule is about 10g. is. Boil with salt. I like it with lots of tomatoes. It’s like this , so here are the herbs I use today. Basil, isn’t it? Basilico in Italian . I don’t really use basil that much in herbal teas , but I mostly use it in cooking. But even herbal tea is surprisingly delicious. It’s easy to grow at home, and if you add a little bit like this, it will be like Italian food. Sprinkle some salt here first and let the tomatoes take off like this. I didn’t know how far I would go from here. Shake salt in your eyes a little more . There is still a little water left in the tomato , but it will continue to come out, so I imagine that this will be used as a dressing, that is, a sauce. Leave this alone for a while . I think it should be about 3 minutes . After all, it is better to eat seasonal foods. After all, summer ingredients have the effect of lowering the temperature of the body. Ingredients in winter work to raise the temperature of the body , so they are naturally very good for the human body, but in summer, I think tomatoes are better. A little bit of water came out, right? First of all, balsamic . It’s not too bad, so you can leave it at home, less than a tablespoon of honey. And the short-necked clams. All the dashi stock is a little too much , so let’s just soak it in for a little while . What should we do with 2 servings? Let’s make it around 70g per person. 140gIs it okay if I open it a little badly? This is how to open a restaurant 70 so this is about 70 so 140 grams so this is about it. This is the super point, but al dente 4 minutes is generally the time to eat that pasta deliciously. Cottura takes 6 minutes to cook. So which number is correct? None of these numbers are correct. First of all, al dente 4 minutes is the time when the pasta is boiled al dente. From there, for example, if it’s warm pasta, I’ll put it on a frying pan for about 2 minutes and let it come in. Considering the time it takes to bring it to the plate and reach the table, I think it’s probably about 5 minutes. So if you raise it about 1 minute earlier than this time, it will be just al dente when you eat it. So, today’s cold pasta will become crunchy if you cool it with water, so the next time I look at it, it will take 6 minutes here. 6 minutes Just a little bit today I’m going to make a special cold pasta. Cold pasta is generally made after cooling the pasta once with ice water. I’m going to match it with this sauce , but it’s not the way to make it , but instead of cooling it in ice water, put it in here and cool it in here to make cold pasta . It’s true that the sauce blends really well with , so you can make it more delicious. However, it is quite a hassle, so you may not want to do it at a restaurant. It’s a little hard , it’s hard. That one is tastier. delicious. Is it definitely different ? I’m going to put this in here with olive oil . Now I have all the ingredients. I’ll prepare some ice for you . Excuse me, normal ice is fine. Do you prefer something a little darker? A darker one is better. After all, the tomatoes will still release water, so if it’s too thin, the flavor will be lost later. It’s just that this pasta is also in it. I’ll give you this pasta too. It’s probably a little over 5 minutes . From now on, it’s a bit of a speed game, so I’m going to make ice water here . If you add salt, the temperature will drop by 10 degrees Celsius, so add salt and mix normally. I wish I could mix this slowly, but I’m going to do this all the time. If I hit it with ice water properly like this for about 2 minutes, it would have cooled down. It’s not hot anymore, but not that much. It’s cold , so it’s better to be cold. It’s important to take care of everything, even cooking , it’s the same now. It’s not good to make everything in a microwave oven , isn’t it ? state like. Warm pasta is generally called emulsification. Dressings usually have water on the bottom and oil on the top, so when you mix them together, they become very thick. Because of that nuance, I think a lot of people think it’s a waste when cooking at home and use less olive oil , but it’s better not to skimp on olive oil and. OK, now the pasta is cold and it looks like this . This kind of state , this kind of moisture, this kind of trot. The serving is round and high and looks delicious. Yes done! Cold Federini with tomato and basil clams. The cold pasta is finished. After all, the sourness of tomatoes, the umami of clams, and the refreshing condition of basil. The point is that it is a harmonious dish, so if the tomatoes are not delicious, it will not be possible in the first place, and adding clams will enhance the umami. Essentially, this tomato goes best with basil. And then oregano goes well with it, but today I used basil for the fresh harp that you can buy at the supermarket. So this combination is generally caprese. It’s famous for tomatoes, basil, and mozzarella , but today’s cold pasta with tomatoes, basil, and clams is delicious. Is it really that great to make it yourself? Then I wonder if I can make something delicious. Easy retrograde . It’s time to take the time and effort to go . Cold pasta with tomatoes, clams and basil today . It was delicious. See you next time. Chao chao chao

アサリのお出汁が効いた
トマトとバジルの冷製パスタ
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★材料（２人前）
・バジル：８枚
・ミディトマト：５個
・アサリ：２００〜３００グラム（１パック）
・パスタ（フェデリーニ）：１４０グラム
・ハチミツ：大さじ１
・バルサミコ酢：大さじ２
・オリーブオイル：大さじ６
・塩：適量

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【作り方】
①フライパンにアサリと水を入れて中火にかける
②しばらくしてアサリの口が開いたら粗熱をとる
③トマトを一口大に切り、ちぎったバジルを入れたら塩をふって置く
④トマトから水分が出たらハチミツ・バルサミコ酢・オリーブオイルを入れる
⑤そこに②でとれたアサリの出汁を入れ、身も入れて混ぜる（ソースの完成）
⑥パスタを通常の茹で時間マイナス１分で茹であげる
⑦材料を入れたボウルの底を氷水にあて、パスタが冷えるまでかき混ぜたら完成

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