昔働いていた超人気店で一番旨かった伝説のパスタの作り方教えます【ギリシャのパスタ】

昔働いていた超人気店で一番旨かった伝説のパスタの作り方教えます【ギリシャのパスタ】

This is boiling. I’m RYUJI. This time I will make Greek pasta. I used to work at an Italian restaurant. I told you this in the previous video. This pasta was the most popular item at the restaurant. This was a big hit in the video. The second most popular is this Greek pasta.

I like this Greek pasta a hundred times better. I am cooking this today because I think everyone will be very pleased. This is so delicious. This is garlic flavored clam chowder soup pasta. I’ve wanted to do this for a long time but the temperature got hot.

I thought I wouldn’t eat soup pasta in the heat, but it’s okay now. At this time it would be good. This time I will make the pasta that I thought was the most delicious at the restaurant. This is RYUJI’s buzz recipe. I will introduce the ingredients first. First, prepare 35 grams of bacon.

This can be substituted with other mushrooms if mushrooms are not available. I like mushrooms with a strong scent. Please prepare 50 grams of this. Prepare 50 to 60 grams of sweet onions. Garlic is very important. Never use garlic. Frozen clams can be used as long as they are not shelled.

This can be clams without shells. In that case, prepare a weight of 50 to 60 grams. This time I use about 150 grams of raw clams. I recommend using whipping cream because it was used in restaurants. If you use this, the richness and flavor are completely different. I use this for 42%.

This can be any percentage. The higher the milk fat content, the thicker the sauce. I do the cooking What does it take to make the most delicious soup pasta? This is a soup pasta, so I slurp the soup. SUSURU-TV! I have the drink I drank in the previous video. Alcohol addiction machine. ITADAKIMASU.

I didn’t mix this. I mixed this and drink it. ITADAKIMASU. All good children should never imitate this. Start cooking. Cut the vegetables first. If this is dirty, please clean it. If you don’t have mushrooms, you can use mushrooms such as shimeji mushrooms. This is what it looks like. Slice the onion.

This is an onion. No, what is this? I grate the garlic afterwards. Please use raw garlic, as garlic flavor is important for this pasta. This can also be cooked with a tube of garlic. This is better with fresh garlic. At my old place of employment, garlic was minced.

And soaked it in olive oil. It would be difficult to make garlic oil the day before. The closest thing to it is grated garlic. The grated garlic is the most fragrant. Please use two of these. The clams have already been sanded out, so use them as they are. Next is bacon.

Cut the bacon into 1 cm wide strips. It’s like this. Move this to the frying pan. I will make soup from now on. Fry the bacon first. Fry the bacon until warm and pour out the fat. This was fried bacon at my former place of employment.

This is a little different from eating at a restaurant. Various preparations are made in the restaurant. This tastes different from my recipe. But this tastes pretty close. When the bacon is well cooked, add the onion. Onions can be used as ingredients and have a good fragrance. This goes great with cream.

The onion became transparent. This is the signal that the frying is over. Next add the mushrooms. This could be shimeji or shiitake. I want to add the scent and flavor of mushrooms with this. The mushrooms have been cooked. Next, put the clams here. When this is finished stir-frying, add 250 CC of milk.

I fire this up. I use consomme, but please put a lot. Add 2 1/3 teaspoons of consomme to flavor the soup. Even restaurants use chicken consomme. and let this boil. This has boiled over. Please put whipping cream here. This amount will be large. Warm this up and bring it to a boil.

The soup is now complete. When this boils, turn off the heat and boil the pasta. Add salt when boiling pasta. Some people say that salt is added to make the noodles chewy. Salt is added to pasta to add flavor. No one measures the amount of salt.

Please drink this. A little more salty in taste than the soup. This is about 1% salinity. When it becomes salty, put it in the pasta here. If you use a small pot, you can put all the noodles in like this. This is pasta that is boiled for 5 minutes.

If it is boiled for 5 minutes, it is enough to boil it for 3 minutes. This time I am making soup pasta. I want to simmer these noodles in the soup to soak in the flavor. Boil this for 3 minutes and put it in the soup while it is firm.

2 minutes before this is cooked. Raise the noodles 2 minutes before the end of boiling and boil them here. All the umami of the soup is entwined with the noodles. Put the noodles in the soup and heat it up. Grate the garlic and put it in here.

This will lose the richness of the cream unless you add two garlic cloves. This is boiling. You may do this to be considerate of the eater as this has a lot of shell. It is to take out this shell. This shell has almost no flesh. Let it simmer for 2 minutes.

Let this simmer for about 2 minutes to allow the flavors to soak into the pasta. This is boiling. From here on, simmer this over low heat. If this is boiled down too much, it will not be good for the taste of the cream sauce. This is almost finished.

Turn off the heat and serve the pasta. All the other ingredients are ingredients, so please put them in like this. Please put some black pepper here. Cream and black pepper go well together. This is a good match. Greek pasta is ready. i eat this ITADAKIMASU. Please.

This is the same taste as the restaurant and very delicious. This is garlicky and very delicious. This is so delicious. I put grated cheese on this. Even if this is a soup pasta specialty store, customers will come. This is so delicious. It has the flavor of bacon, clams and mushrooms.

It’s even better when cheese is added to it. It’s staff chance time. KANPAI! ITADAKIMASU. This is so delicious. This has the flavor of seafood. This umami comes out in frozen and peeled clams, but you need a lot of them. This has a great seafood flavor. I don’t think this is just consomme.

This has a lot of shellfish flavor. If you compare this to the hero of MARVEL… It’s not me The taste of this is gentle and strong, so it’s SEAHARK. i haven’t seen that movie This is Greek pasta. I want everyone to make this. The pasta in the restaurant called ARUBELO is very delicious.

There is a housewife. They are talking about SHIMADA SHINSUKE. I received it. I spent two months looking for it and found it.

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高評価、コメントをお願いします！

【ギリシャのパスタ】
是非お試しください！

★今回のレシピはこちら↓
ーーーーーーーーーーーーーー
【ギリシャのパスタ】
オリーブオイル…大さじ1
ベーコン…35g
玉葱1/4個…60g
お好きなキノコ…50g(あればマッシュルーム)
殻つきあさり…150g(なければ剥きあさり50g）
牛乳…250cc
コンソメ…小さじ2と1/3
生クリーム…50cc
パスタ 1.4㎜…100g
（ゆでる際にお湯に塩分濃度１％の分量の塩）
にんにく…2片
黒胡椒…適量
乾燥パセリ…適量
★味変で粉チーズ

オリーブオイル大さじ1でベーコン35g、玉葱1/4個60g、お好きなキノコ50g(あればマッシュルーム)炒め、殻つきあさり150g（なければ剥きあさり50g）、牛乳250cc、コンソメ小さじ2と1/3、生クリーム50cc入れ煮ておく
1.4mmのパスタ100gを塩分濃度1％のお湯でゆで上がりの2～3分前までゆでておき、おろしにんにく2片、黒胡椒と共にスープに入れ茹で完成
ーーーーーーーーーーーーーー
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