冷凍シーフードミックスが劇的に美味しくなる【トマトパスタ】プロはこうする！ペスカトーラ

冷凍シーフードミックスが劇的に美味しくなる【トマトパスタ】プロはこうする！ペスカトーラ

The seafood’s also become plumper. It also has a lemon fragrance. Now add the Mutti tomato puree. Just mix the boiled pasta as is. Hello! This is Chef Fabio. Today we are going to make Pescatora!

Now for the ingredients: Spaghettini, seafood mix, garlic, chili pepper, Italian parsley, miso, white wine, lemon, Mutti tomato puree, and olive oil. Today we’re doing our second collaboration with Mutti, who I have loved since my days in Italy!

Thanks to all of you, my last pasta video with Mutti’s canned fine-diced tomatoes was very popular, so this time I got a request to make a pasta with lots of delicious ingredients with Mutti tomato puree!

The reason I chose Pescatora today is because Mutti is a prestigious brand among the many tomato manufacturers in Italy. When I thought of a pasta dish that would go well with it, when I thought of traditional Italian pasta, Pescatora came to mind, so I chose this pasta.

Speaking of Mutti, I’m sure you’ve all seen my pasta video using tomato paste, which has been viewed about 57 million times.

Today I’ll be making an exquisite pasta dish using bottled Passata di pomodoro (Tomato purée) which I have been recommending since the beginning of my videos! [A product that Fabio has been using for many years!] First, I’ll show you a delicious way to defrost this frozen seafood mix. First, fill a bowl with water,

It’s a 3% salt to water ratio like seawater. Add salt to make it like seawater and add the frozen seafood mix to it. [Point 1: Thaw in water with 3% salt] In this state, it will thaw in about 30 minutes to an hour at room temperature. And once thawed…it looks like this.

If you thaw the fish in salt water, it will get plumper than if you let it thaw as is. It’ll come out plump and flavorful. It won’t lose its seafood flavor and will be really delicious, so try defrosting with seawater! This frozen seafood mix always has a smell.

The cause of the smell is the back of the shrimp, so we’ll start by cleaning that part. Now, make a little cut in the back and if we remove it like this… we’ll be able to remove it all. Next, the squid is fine as is. Another cause of a smell is frozen clams.

As they are now, the clams have been shucked, but when clams are frozen and thawed, the part that causes the most odor is the stomach, the red circle in the center of the clam. Therefore, this stomach part is the cause of the odor, as is the case with fish internal organs.

This is a bit of a minor thing, but I’ll cut it out like this. [Point 2: Clean the clams too] This is the center part of the body in the middle. Remove this black part. [If you want to try cleaning clams, give it a try!]

Now put the fish and shellfish that you just cleaned in a bowl. Next, we’re going to make a basic Spaghetti Aglio Olio e Peperoncino base, so first we’ll start with the garlic. Today we are going to finely chop the garlic, removing only the inner core.

Also, I’m going to roughly chop the Italian parsley, including the stems. I want to use the lemon zest, which is an important part of today’s pasta, so I’m going to use a peeler to peel it off. [Point 3: Use lemon peel] If you move the peeler slightly like this…

Okay…take a look! There’s no white part on the back side. This means you’ve peeled it well. So today we’re going to slick this one peel and chop it into fine pieces. Add the chopped lemon zest to the fish and shellfish that you just put in the bowl.

After adding the lemon zest, add the olive oil. This is how you marinate the fish and shellfish with lemon and olive oil. After cleaning it, the smell is gone, and with this extra effort, it’ll transform into restaurant Pescatora! Today we’re using Mutti Passata di pomodoro (tomato purée).

Translated from Italian, it means strained tomatoes and is made by straining and concentrating only fully ripened tomatoes from top farmers. The taste is not at all sour like whole tomatoes, making it a reliable ingredient recommended for people who want to make delicious dishes in a short amount of time. First, add olive oil,

Finely chopped garlic, and I also want to accentuate the spiciness of the chili pepper, so I’ll just add it as is for today. Let’s start heating. First, we’ll heat it as usual until it’s sizzling, but did you notice I’m using less olive oil today? [This is little for my videos!]

This is because I already added olive oil when marinating, so we’re going to use only about 1 tablespoon, half of the original amount.

Now that the garlic in the frying pan has heated up and started to simmer, turn the heat to very low and slowly cook for 4 to 5 minutes to bring out the aroma of the garlic. Now then, let’s boil the pasta. Today we’re going to boil 1.7mm Teflon-diced smooth-type pasta.

Since salt the is 30g per 2L of water, the salt concentration is 1.5%. I’m using Pezzullo, a Neapolitan pasta that I just received. Now, after heating it for 4 to 5 minutes, you can smell the strong garlic aroma. Then add the marinated fish and shellfish now.

At this stage, turn the heat to medium and sauté the seafood. I’ve just lightly sautéed it, and the aroma of the garlic oil is emerging, and the lemon peel is also fragrant. It’s in peak condition!

This is Pescatora, but this time we’re also using pasta from Naples in Southern Italy, so it has a very Neapolitan flavor! The seafood has become plumper, and there’s also a hint of lemon. Now add the Italian parsley.

Add the Italian parsley and sauté again. Now you can smell the lemon and parsley, and it’s at its best! Now add a small amount of white wine. And reduce it on medium heat. Now that the white wine has boiled down, the flavor of the seafood has been brought out to the fullest!

Now add the Mutti tomato puree. So I added the Mutti tomato puree, and now I have this seafood flavored stock, so basically all I have to do is mix it. Mutti tomato puree is really delicious when you eat it on its own, so just adding it by itself makes the dish good!

It’s delicious as is, but today I’m going to add a little miso. When I make authentic Pescatora, I usually use shrimp with heads, but today I added miso to make up for the missing richness of the shrimp heads. Of course it’s delicious without miso, but it gives it a deeper flavor.

Now that the noodles are boiled, it’s time to combine them with the sauce. Finally, just by tossing in the boiled pasta, we’re able to create the most amazing dish. So, let’s move on to plating! Our Pescatora is now complete! [Olive oil] Itadakimasu! Looks delicious! Mmm!

Ladies and gentlemen, this is a restaurant-quality Pescatora that you couldn’t tell was made with a frozen seafood mix unless I told you! Mutti tomato puree is delicious even without doing anything to it, so please taste it before you start cooking to experience how delicious it is!

I use up Mutti tomato puree quickly, so I’ve never had to worry about having any leftovers. If you watch my video and make this pasta and you end up with some left over, and leave it in the fridge because you don’t know what to use it for next time, I recommend the following:

Use it in Western food as the puree goes very well with this kind of food. It’s also very delicious when used as a base for spiced curry, hayashi rice, beef stew, etc. You can use Mutti tomato puree with basil for sauce for hamburger steaks and make cheese hamburger steaks.

You can also use the puree instead of ketchup when making ketchup rice for omelet rice. Also, if you add this tomato puree to minestrone or other soups, it’ll add depth and become a truly delicious dish!

And, this tomato puree of course goes well with simple tomato pasta that I’ve made in other videos, so if you’re interested, please check the video description! Thank you for the meal! Today’s pasta is definitely the best pasta dish, so please try making it if you’d like!

Thank you as always for commenting! I’m looking forward to reading them! See you in the next video! Bye~! “Ricette a base di carne” is available at bookstores nationwide. Please check it out on Amazon!

ムッティさんとのコラボ企画第二弾です🇮🇹今回は僕が初期の頃から皆さんにお勧めしているパッサータディポモドーロを使用したペスカトーラです🦐
冷凍シーフードミックスを劇的に美味しく変えていくプロの調理法は必見ですよ🧑‍🍳✨

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【トマトピューレーで作る 濃厚ペスカトーラ】
材料
スパゲッティーニ　70g
シーフードミックス　80g
ニンニク　ひとかけ
カラブリア唐辛子　1本
イタリアンパセリ　4g
レモンの皮　適量
レモン汁　少量
ムッティ トマトピューレー 100g
白ワイン　少量
味噌　2g
EXオリーブオイル　大2

【作り方】
①シーフードミックスを水に対して３%の塩水に約１時間浸けて解凍させておく。
解凍したエビとアサリを包丁で掃除し、ボウルに入れ刻んだレモンの皮とオリーブオイルでソースを作るまでマリネしておく。
②フライパンにみじん切りにしたニンニクと唐辛子とオリーブ油を加え中火にかける。
③ニンニクが沸々してきたら極弱火でニンニクが軽く色づくまで加熱する。
④マリネしたシーフードミックスを加えしっかりと炒めレモンの香りが立ったら刻んだイタリアンパセリを加え香りを立て白ワインを振って臭みを飛ばす。パッサータディポモドーロを加え、味噌を加え沸点まで持っていきパスタの茹で上がりまで火を切っておく。
⑤茹で上げたパスタをソースに加え混ぜ合わせ盛り付けて完成です。

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今回ご紹介したムッティ製品はこちら🥫
↓↓
https://search.rakuten.co.jp/search/mall/%E3%83%A0%E3%83%83%E3%83%86%E3%82%A3/?f=0&sid=261122

【お問い合わせ先】
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※お近くのムッティお取り扱い店(スーパー)のお問い合わせはこちら

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【チャプター】
0:00 オープニング・材料紹介
0:32 今日のパスタについて
1:33 シーフードミックスの下処理
3:56 材料カット
5:29 ムッティトマトピューレーについて
6:00 ソース作り
6:48 麺を茹でる
7:08 ソース作り続き
8:25 トマト投入
9:34 盛り付け・完成
9:52 実食・おすすめ料理

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ペズロ スパゲティ 1.7mm　https://a.r10.to/hFRg8k
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ムッティファインカットトマト　https://a.r10.to/hU5zGD　
ムッティトマトペースト　https://a.r10.to/hkmT5c

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#パスタ #トマトパスタ #ペスカトーレ