玉ねぎは入れるな！【イタリアのハンバーグ】簡単トマトソースが1番旨い

玉ねぎは入れるな！【イタリアのハンバーグ】簡単トマトソースが1番旨い

I’ll turn it over. It’s well browned. I’ll add the tomato paste I prepared before. Hi, I’m Fabio, the chef. I’m gonna make a hamburg steak today. These are today’s ingredients.
Ground meat/ Salt/ Pepper/ Bread crumbs/ Parmigiano Reggiano/ Parsely/ Garlic/ Tomato puree/ a whole egg/ Olive oil I’m gonna make a hamburg steak in Italy today. People call it Hamburger or porpettone in Italy. I’m gonna make a Porpettone I was taught in Napori today. I’m gonna make a base of ground meat. I’m gonna soak the bread crumbs in the water first. The difference of a hamburg steak between Japan and Italy is that people usually put a cheese in it in Italy instead of onions. And they put a lot of italian parsely in it. Ground meat/ Salt/ Pepper/ Ground garlic The most important thing to make a delicious hamburg steak is to make the ingredients and cooking tools as cool as possible rather than kneading. Parmigiano Reggiano/ Italian parsely The hamburg patties will get soft if the ingredients and tools are not cool enough and it’s gonna be tough for you to form it. I’ll let it rest in a refrigerator for 30 min when the patties gets this white look. I’ll make a simple tomato sauce during that. I’ll make a easy tomato sauce then. I’ll put the crushed garlic, the leftover of the ground garlic I used before, into a pan. I’ll put the olive oil and heat it up then. Today’s tomato sauce is so simple that the ingredients is very important. I’ll use a Passata di pomodoro, tomato puree, today. The reason why I’m gonna use this is that it’s the tomato puree which is boiled down already. So, it doesn’t have the sourness of the fresh tomato. So, all I have to do is just heating it up.
It’s a little expensive though, it’s convinient. I’ll bring out the smell of the garlic. The garlic is now boiling, so I’ll heat it up slowly with the low heat. You can crush the garlic if you want. I’ll put the Passata di pomodoro into it when the garlic gets soft. The garlic is getting brown now, so I’ll put Passata di pomodoro into it. I’ll transfer the smell of the garlic oil to Passata di pomodoro. I’ll put about 2g of salt into it. If a child is gonna eat this, you can put sugar if he/she likes. I’ll turn off the heat. I’ll use this sauce to stem the hamburg steak later, so I’m not gonna boil it down. If you use a whole tomato, you have to boil it down, it’s a hussle, right? I forgot to say before, I’ll put unsalted butter here. The tomato sauce will get the rich taste with the butter. It goes well with a meat dish. I’ll taste it here. It’s good. The sauce has been almost done, so I’ll form a hamburg steak then. 30 min has passed. The patty is cold now. It’s important when you make a hamburg steak. I’ll form it 160g per each today. I don’t want the air in the patty becaue it’s gonna cause it to break apart when we stir fry it. In Italy, people make it perfectly rounded, but I’m gonna make it Japanese barrel shaped look. In a Japanese restraunt, they get rid of the air like this and make it well-shaped. I worked at a Japanese restraunt when I was 17. The ground meat sold at a supermarket tends to have a lot of fat in it. So, you have to be careful for the total amount of it. So, I barely use the oil to stir fry it. Turn on the low heat and put 1 tea spoon of the olive oil into the pan. Push the center of it to make it flat because it’s gonna get swelled. But, you don’t have to worry about the shape. I haven’t turned on the heat yet. I’ll gradually heating it up from here. I’ll surely push the center of it. It’s gonna be twice as big as it is now. I’ll stir fry it then. The outside of the pan easily gets the high temperature, so I’ll shake it to make the temperature equall. You shouldn’t use the high heat when you make the hamburg.
Lower the middle is recommended. I’ll turn it over then. It looks good! I’ll make it brown. If the ground meat you bought has a lot of fat, wipe off the excess oil with a kitchen paper lightly. Turn it over again after a few min. It’s well-browned! Wipe off the oil again at last. Maybe you think that you can’t help wiping off the broth of the meat. But, it hasn’t flown out yet because the inside of it is still raw. Turn it over again. In a restraunt, people use a toaster oven to heat it up slowly. In a home, people use red wine to steam it slowly. There are many ways to heat up the inside of it. I’ll use the tomato sauce I prepared before to steam and simmer it. It doesn’t rebounce well. When it’s heated up well, it rebounces. I’ll stir fry it till then. Keep the low to middle heat. I’ll put the tomato sauce into it. The tomato sauce splash lol I’ll steam and simmer it with the low heat for about 4 min.
After 4 min, I’ll check it. 4 min has passed. It’s difficult to judge if the stewed hamburg steak is heated up enough or not, right? You should check the rebounce on the edge and center of it. If it’s same, it’s OK. The sauce is usually boiled down in Italy, but you can put the extra water in it if you like. I’ll add the basil and heat it up to bring out the smell of it with the leftover heat. Hamburg steak in Italy. Itadakimasu. It’s juicy and I can feel Italian with the cheese in it. I made the small one for the video, but you can make Bolognese with the left one. So, this is one of my recommended recipe. Gochisousamadesu. If you get bored of Japanese hamburg steak, please try this Italian way. Thank you for always leaving a comment.
See you in the next video, bye-bye.

イタリアで作られる肉肉しいハンバーグの作り方です🥩玉ねぎの代わりにチーズの旨味がたっぷりと入るハンバーグは定番に飽きてきた人にはぴったりです👨‍🍳

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※5月13日(土)まで予約受付中

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【チャプター】
0:00 材料紹介
0:44 ハンバーグのタネを作る
2:13 ソースを作る
5:57 ハンバーグを形成する
7:09 ハンバーグを焼く
11:28 完成・活用法

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材料
合挽き⾁　300g
塩　3g
⿊胡椒　適量
ニンニク　ひとかけ
少量
パルミジャーノレッジャーノ　10g
イタリアンパセリ　4g
パン粉　50g
水　適量
卵　1 個

【トマトソース】
ニンニク　ひとかけ
パッサータディポモドーロ　120g
バター　10g
オリーブオイル　⼤1
バジル　お好み

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