料理研究家が辿り着いた最高の一皿【至高のペペロンチーノ】『Spaghetti aglio e olio peperoncino』

料理研究家が辿り着いた最高の一皿【至高のペペロンチーノ】『Spaghetti aglio e olio peperoncino』

Hello everyone, it’s BLEEP. This time BLEEP. Just kidding, this is the cooking guy, Ryuuji. I’ve been very worried about the compliance of this cooking channel lately, but I’ve learned that as long as you put in a beeping sound and you are safe, so it should be no problem this time as well.

So, this time it’s the “Supreme Series.” Ladies and gentlemen, this is the “Supreme Spaghetti aglio e olio peperoncino”, which you all requested as the best of the “Supreme series.” The Spaghetti aglio e olio peperoncino will probably blow up on YouTube, to put it bluntly.

Why? I don’t expect anyone would understand it because it’s not the standard process that you would imagine, but it’s a very adventurous pepppp…, I mean Spaghetti aglio e olio peperoncino, that tastes actually very good, despite of the unique process. It’s the Aario Aulio Spaghetti.

Nothing unique about aglio e olio peperoncino, but the way it’s made is quite unique and most people would find this wrong. So, this dish is a heresy and “Supreme Spaghetti aglio e olio peperoncino.” Let’s get it started. First of all, I’m going to use two garlic cloves.

The Aryo is the garlic, the Aulio is the olive oil. The Spaghetti aglio e olio peperoncino is the chili part. It’s not a Spaghetti aglio e olio peperoncino if you don’t have those three things in it. The garlic, cored and removed, I personally like to coarsely chop it.

There are many theories about how domestic garlic is better, or how Chinese garlic is better. I will probably get flamed, but to be blunt, I don’t like domestic garlic. Why? Simply because they’re expensive. I wouldn’t buy expensive stuff on a daily basis.

So, I generally use the Chinese or Spanish ones. Honestly, it doesn’t make that much difference in taste. The domestic ones are bigger and have a milder flavor, so they’re better suited for eating raw. If you want to add fragrance, the Chinese or Spanish ones are better because they are more aromatic.

If you’re making this Spaghetti aglio e olio peperoncino, use international produce. It will be better. This is the only things I’m going to cut this time. You can add more ingredients, but we’ll make it without them this time. Use a small frying pan as well. This time it’s for one person.

For two servings, a larger frying pan would be better, but this time it’s for one person, so this smaller frying pan is easier to make. Now, Add 1 tablespoon of olive oil to the cold pan. Add the Chinese garlic that you just cut up here.

Now put it on the heat. You can use high heat at first. Allow the garlic to release flavor into the oil. When it starts to puff up, pull it over the edge. Reduce the heat. The reason for the low heat is to allow the oil to cook slowly and release its aroma.

When the garlic has turned a shiba-inu(Japanese dog) color, add the chili. It may be a little more than one. The chili cooks faster than the garlic, so we add it second.

Once the chili is a little bit more cooked and the garlic has turned a whole shiba-inu color…The next part is where I will get flamed in the comments… Add 350 cc of water. Add 1 teaspoon of consommé here.

Add a pinch of salt. Well, I guess you can also add two pinches of salt. The pasta I’m going to use is the 1.4 mm, 5-minute boiling type of “Ma Ma” pasta that you can find in any regular supermarket.

When the water comes to a boil, return it to medium heat and put the pasta here in this state. Twist it in and it will be like “they are not in the pot at all”. But if you give it a little time, it will go in properly.

At this point, turn the heat to medium-low and add (/put the past into the pan) the pasta. The authentic Spaghetti aglio e olio peperoncino does not have consommé in it. The reason why they don’t add it is because they don’t have consommé in Italy.

However, I apologized in advance, I know this is going to controversial, but I don’t like authentic Spaghetti aglio e olio peperoncino at all. Why? because it doesn’t taste like anything. The consommé is added to the boiling water to give it some flavor. Once the pasta is boiling, you can use high heat.

The final goal is that all the water in here will be absorbed by the pasta and will be gone. ……This video is going to blow up. I’m already scared, so give me that one. So, I’ll take it. It’s very acidic.

The reason I do this is because I used to work in an Italian restaurant. A Spaghetti aglio e olio peperoncino made in the kitchen of an Italian restaurant taste completely different than a Spaghetti aglio e olio peperoncino made at home.

When I thought about what the difference was, the restaurant I worked at had an enormous amount of people coming in every day, so we cooked pasta in one pot all the time. That way, the boiling water be very, very thick. The boiling water, with the wheat dissolving very well, thickens the sauce appropriately.

I wondered if I could somehow recreate that at home, and that’s how I came up with this Spaghetti aglio e olio peperoncino. Since you boil it in the pot only, all the flour that has dissolved into the boiling water is in this sauce.

You’ve probably heard the word emulsification when making pasta, but if you leave it alone, it will definitely come in. So it never fails to come in. This method works really well for me, and I think it’s the most delicious Spaghetti aglio e olio peperoncino I’ve ever made.

It only takes 30 seconds more to complete. When the absorbing process is about to be done, that’s the moment I add 1 tablespoon of olive oil here, and turn off the heat. It has now been 5 minutes. This is where the mixture will be properly mixed and emulsified.

Look at this, folks, there is almost no sauce at this point. This is the key. This Spaghetti aglio e olio peperoncino sauce… is REALLY good. I would put a little more salt in it.

This time there is no garnish, so the pasta itself needs to have some strong flavor to make it taste good. It is already done. Place it on a plate. Serve it like this, twisting it around. This will help keep the pasta from getting cold.

Sprinkle with dried parsley, if you have any, for presentation. Here’s the Supreme Spaghetti aglio e olio peperoncino. Now let’s get to eating. Let’s eat. This really is the best one. Goes well with wine.

The boiling water with the flour melted out of it and the olive oil uniting the sauce with the noodles to the extreme. Delicious, this is a good one. I like chili, so I added quite a bit, but you could add a bit more or less.

This is a bit spicy, I would say it’s about medium hot. It really brings out the deliciousness of the consommé. This is basically a recipe that doesn’t have any ingredients in it, so if you make it with bacon or other flavorful seasonings, you don’t have to use so much consommé.

Most Japanese people have a taste buds that desire umami, so umami should be put in there somewhere. You can add a little bit more salt and umami seasoning. Yeah, yeah. Best.

Honestly, this Spaghetti aglio e olio peperoncino is extremely wicked. To make the pasta in one pot in entire process is basically not done by anyone else. I’m going to go with the wickedness this time. Yes, it is soy sauce (Shoyu). Shoyu-koto. Just a little bit of it is fine.

Many Japanese people don’t know how good a Spaghetti aglio e olio peperoncino with soy sauce on it is. I promise, it’s insanely delicious. LOL. Soy sauce is amazing. I really would like you to give it a trey, put soy sauce on a Spaghetti aglio e olio peperoncino. It’s insanely delicious.

I’ve eaten my way through Italian restaurants and this is really the best Spaghetti aglio e olio peperoncino I’ve ever had. I think it’s going to be a hit with everyone. It tastes more like an abura soba (think ramen without soup) than a Spaghetti aglio e olio peperoncino.

But it’s very deep in flavor and it’s really delicious. I really want this to go viral. I think the more people who have made Spaghetti aglio e olio peperoncino in earnest before and didn’t enjoy it, the more this one will stick. I hope you will make it the same way I did.

I’m sure the comments will probably get pretty flamed, but this is what I think is the best Spaghetti aglio e olio peperoncino I’ve ever made. I’d love to share this with you guys. So, what did you think of this cooking video?

If you’re interested in making this, or if you think it looks delicious, please like the video and subscribe to my channel.

【至高のペペロンチーノ】
めっちゃ簡単なので是非作ってみてください！

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【至高のペペロンチーノ】
・パスタ　　　　　１００ｇ（今回はママーの1.4ｍｍのもの）
・にんにく　　　　２片
・オリーブオイル　大さじ１
・赤唐辛子　　　　１本分
・水　　　　　　　３５０㏄
・コンソメ　　　　小さじ１
・塩　　　　　　　二つまみほど

仕上げの際に追加で
・オリーブオイル　大さじ１
★お好みで
醤油　適量
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