トマト缶は使うな！【茄子のトマトパスタ】プロはこうする美味しいパスタの方程式

トマト缶は使うな！【茄子のトマトパスタ】プロはこうする美味しいパスタの方程式

Wow! It looks delicious! Next, tear up the basil leaves and then mix everything together. Hi! I’m Chef Fabio. Today, we’re going to make pasta with eggplant and tomatoes. Now, let’s introduce the ingredients. Spaghetti, eggplant, tomato, garlic, basil, Cacioricotta cheese, salt, cane sugar, olive oil.

Today, we’re going to make a pasta using seasonal eggplant, and since we’re using fresh tomatoes and eggplants, we’ll be making a pasta that can be found in southern Italy, with a little twist. Now, let’s start by cutting the ingredients.

Cut the tomatoes into small pieces. Marinate them with salt and cane sugar to enhance the umami flavor. *Point 1: Cut tomatoes for easy marination.* The ratio of salt and cane sugar to tomatoes is 1%. These tomatoes weigh 300g, so add 3g of salt and cane sugar. Measuring like this ensures accuracy.

Leave the tomatoes like this for about 10 minutes to release the moisture. Next, we clean the eggplant. First, remove the stem part and cut it into irregular pieces. When it comes to eggplant tomato pasta, it’s a classic combination to use tomato sauce made with whole tomatoes,

But since we’re using fresh tomatoes that are quite light in flavor today, we’ll make a pasta that balances the richness of the fried eggplants and the intensity of the cheese. Crush the garlic. Separate the basil leaves and stems. We’ll use the leaves at the end and the stems at the beginning.

First, put the crushed garlic and basil stems together and extract the fragrance with delicious olive oil. Heat it gradually. Today, we’ll use about 5cc more olive oil than usual. I cut the eggplant into random pieces, quite large ones, but I intentionally didn’t peel the skin.

Since I want to deep-fry the eggplant with a slightly larger amount of oil, I’m using a generous amount of olive oil this time. Now, we can really hear it, and there’s a nice fragrance. Basil starts to burn from the stems, so I’ll remove them once the basil aroma is released.

Also, the garlic hasn’t colored much yet. It’s just starting to release its aroma. At this stage, I’ll add the eggplant. This time, when adding the eggplant, I’ll cook it with the skin-side down. *Point 2: Cook the eggplant with the skin-side down.* You may not hear any sizzling, but it’s fine for now.

Start with low heat and gradually raise it. The reason for cooking the skin side is that if you cook with the flesh side down, it will absorb oil like a sponge, leaving none in the pan. When making dishes like deep-fried eggplant, it’s important not to peel the skin.

Since the skin side doesn’t absorb much oil, by cooking it about 80% on the skin side, it will become soft. The heat should be like this, with gentle bubbling. If the heat is too high, the eggplant skin will burn, so it doesn’t need to be very high. Maintain this gentle bubbling state.

First, lightly sprinkle salt on the flesh side. Since the garlic may start to burn if cooked for too long, you can place it on top of the eggplant. Here, we want to thoroughly cook the eggplant, so take your time. While the eggplant is cooking, let’s start boiling the 1.7mm spaghetti.

Today’s pasta uses fresh tomatoes and eggplant, relatively light ingredients, but since we’ll be using plenty of cheese, I recommend spaghetti with a thickness of 1.7mm or more! I’m boiling bronze-cut pasta. When you’re cooking it, it might be hard to tell when to flip it, but…

You’ll start to smell the aroma of the eggplant! Once that summer fragrance emerges, it’s time to flip it. By doing so, the eggplant is now quite well cooked. The eggplant has become tender, so now let’s cook the flesh side.

You can see that the olive oil hasn’t reduced much. It’s important it stays like this. Now, the eggplant is very soft. Once it reaches this state, transfer it to a tray. Next, add the marinated tomatoes we prepared earlier.

Since a lot of moisture has been released from the tomatoes, once it reaches this state, add it to the sauce. Once the tomatoes are added, from here we’ll simmer it over medium to high heat,

But since fresh tomatoes are not as acidic as canned tomatoes, you don’t need to keep it on high heat for too long. What we need to do here is increase the temperature and cook the tomatoes until they become soft. Once it reaches boiling, cover it with a lid.

*Point 3: Cover and cook the tomatoes.* Today, we’re using 8-minute boiled pasta, but the cooking time for the sauce is half of that, around 4 minutes. Since high heat may cause it to burn, cook the sauce on medium heat until the tomatoes become tender.

If we hadn’t marinated the tomatoes beforehand, the flavors would have mixed quite a bit since we’re seasoning them in the pan. But because we marinated the tomatoes at the beginning, it’s ideal to have nothing else to do at this point.

This way, the flavors won’t be diluted, and we can already have a delicious sauce. Right now, we’re heating the sauce. Today’s pasta uses fresh tomatoes and eggplant. Since these are fresh ingredients, the richness of the cheese becomes crucial.

The cheese we’ll use today is a gift from one of the students from the previous cooking class. *Thank you!* It’s called “Cacioricotta” from the Apulia region of southern Italy, and it’s a semi-hard cheese made from goat’s milk.

In southern Italy, they use this Cacioricotta cheese on pasta more than Parmigiano-Reggiano. It’s a flavorful cheese with a salty and rich taste. Cacioricotta cheese goes really well with eggplant, so I’ll sprinkle it as a finishing touch. But it’s completely fine to use grated cheese for today’s pasta! *Please use your favorite cheese!*

Alright, since we’ve simmered the sauce for about 4 minutes, let’s check the inside. Wow, it looks delicious! It’s nicely heated! The timing to strain is when the tomatoes completely break apart when pressed. It’s essential we get it to be like this.

At this point, if you crush the garlic we prepared earlier together, it will add an extra punch and enhance the flavor. Now, let’s strain it once. You can use a sieve or a Chinois strainer, anything works. Once you strain it, the skins will be removed.

Strain it lightly. When cooking with an oil-based pasta, having the skin with the burst of tomato texture is okay. But for a tomato sauce, the skins tend to stay in the mouth. Using a coarse strainer or similar tool like this is perfectly fine, so straining it will result in a good consistency.

Now, we’ll return the strained sauce to the frying pan. The sauce is already delicious, but it’s still a bit watery. We’ll combine it with the pasta now. Alright, since the pasta is cooked, let’s mix them together. The strained sauce may appear watery, and some people might be concerned about it,

But when we add the finishing touch, the pasta, it’s crucial to use high heat. By simmering the sauce on high heat, we’ll concentrate the flavors and thicken it, so even if it seems watery, that’s the desired result.

As we cook on high heat, the temperature in the frying pan rises above 90 degrees C. This causes some starch to be released from the pasta, thickening the sauce and creating a nice consistency. Since we’re in the final stage, let’s return the eggplant we fried earlier to the frying pan.

Next, we’ll tear the basil leaves. If you don’t have fresh basil, you can add dried basil at this point. Mix everything together. When we cook it on high heat, look! It’s amazing! It has perfectly combined! It’s time to plate it! *Cacioricotta cheese* *Olive oil* And there you have it, Eggplant and Tomato Spaghetti!

Itadakimasu! *Mmm!* Everyone, this dish perfectly embodies the essence of “Southern Italy.” It’s robust and incredibly delicious! I mentioned earlier that using thick pasta is better as it adds richness of cheese to the dish. And indeed, this thick pasta works well with today’s recipe.

In Italy, it’s common to pair this dish with a short pasta called “Orecchiette,” which has a shape resembling little ears. *Be sure to check out the videos from Apulia too!* Even if you use short pasta like penne or other popular choices, it will still result in a delicious pasta! *Time for wine!*

When we think of Bordeaux wine, we usually associate it with red wine, but there’s actually white Bordeaux as well. Since this white wine goes well with goat cheese, I’ll pair them together and enjoy this white wine today! What a fantastic aftertaste!

This wine is part of the Volume 7 selection in the wine subscription I previously introduced, so if you’re curious, please check the video description! Thank you for the meal! This pasta is a hearty and delicious dish that truly captures the essence of Italian cuisine. I encourage you to give it a try!

Thank you for your comments! I always look forward to reading them. I’ll see you again in the next video! Okay, bye! [“Le Paste Speciali di Fabio” features 42 recipes of innovative pasta dishes using brodo (Italian broth). New copies always available!]

シチリアのパスタアッラノルマをベースにナスの美味しい火入れ方法を解説しています🇮🇹
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材料
スパゲッティーニ　70g
ナス　1本分
トマト　1個
塩　トマトに対して1%
きび砂糖　トマトに対して1%
バジル　適量
ニンニク　 ひとかけ
EX オリーブオイル　 大2
カチョリコッタチーズ　 適量(※粉チーズでも可)

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超有料級｜邪道だけど結局美味しい！【カルボナーラ】一流ソムリエも唸った完璧パスタ

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