【ミシュラン一つ星のパスタ】パンチェッタと茄子のトマトスパゲティ |「リストランテ・キメラ」筒井シェフ | Tomato Pasta Sauce with Pancetta & Eggplant

【ミシュラン一つ星のパスタ】パンチェッタと茄子のトマトスパゲティ |「リストランテ・キメラ」筒井シェフ | Tomato Pasta Sauce with Pancetta & Eggplant

Learn techniques to cook incredible food from top chefs in Japan Mitsuhiko Tsutsui – owner of RISTRANTE ITALIANO CHIMERA Spaghetti in Tomato Sauce with Panchetta and Eggplants Hello everyone, I’m Mitsuhiko Tsutsui from RISTRANTE ITALIANO CHIMERA. Today, I will be showing you how to make Spaghetti in Tomato Sauce with Panchetta and Eggplants.

These are the ingredients. Let’s start! First, the eggplant. With eggplants, I think most people would pan-fry them to use for pasta – But today, we won’t be pan-frying them. First of all, pan-frying eggplants is quite time consuming. And they absorb the oil a lot. I’m going to cut them in slightly big pieces.

Yes, this will require more time for the heat to go through them – But today, we will be using a different method to cook the eggplants without using a frying pan. Put them in a bowl. Remove the scum after cutting them. Soak them in water and roughly mix them all together.

No need to soak for a long time. If the scum from the surface is removed, that’s fine. The water’s turned slightly purple – this should do. The scum is washed off. After that, drain them but no need to wipe off all the moisture with a paper towel.

Leave them as they are after draining them. Transfer onto a plate. Sprinkle some salt. Rub the salt in. A drizzle of olive oil. We only need a small amount of olive oil – Lightly coated them.

You may have an experience where the the oil starts dripping out from the eggplants the moment you take your first bite – That frequently happens when you deep-fry or stir-fry them since the eggplants a lot of oil – we don’t want that to happen.

Not just when cooking Italian cuisine but also with Chinese food as well. To prevent that we are going to heat them up in the oven. With this portion of eggplants, approx. 2 minutes would be fine (600W). Secondly, we’re going to slice the Pancetta.

You can also use bacon if you don’t have Pancetta. Or you could use sausages as well. You could also use pork ribs if you want – – But I have to admit, the fresh, matured savory the Pancetta brings out matches best with the pasta.

So I would recommend using Pancetta or either bacon in this case. Next, finely slice the garlic. For those who are not a fan of garlic, you can remove them from the pan as soon as they bring out its scent.

If you are a fan of garlic, you can mince or finely slice them. Now, I’m going to cut the mini tomatoes. Cut them in one eighth. Be careful not to burn yourself here. Now the heat has fully gone through the eggplants. Remove excess moisture. Try tasting a piece here.

Adjust the flavour with some salt if needed. The flavour will blend out well. Slice the onions. I’m going to cut them pretty roughly today since I’m using seasonal onions. But when the season ends, the onions get pretty hard so it’s better to mince them more finely. I’m going to make the sauce now.

First, add some olive oil. Add the garlic. We’re bringing out the scent of garlic right now as most of you are probably already familiar with. You can add garlic while the olive oil is still cold. If the olive oil is already hot when you add them, they will easily get burnt.

So add them while the oil is still cold. Then gradually turn up the heat level. It’s better to fry the garlic until they turn slightly brown – That way they well have a nicer scent. Since they’re finely sliced, they already are bringing out a lot of scent though.

So to sum it up, add finely sliced garlic in cold olive oil, gradually turn the heat up. – then stir-fry them until they are slightly roasted and golden brown. Add Pancetta. Add Pancetta when the garlic is not still not yet completely brown. Otherwise the garlic will be overcooked while pan-frying the pancetta.

Then the pancetta and garlic will both be nice and perfectly cooked at the same timing. If you’re not confident in doing that, you can always cook the pancetta first and then add the garlic. Add the minced onions. The onions bring out a lot of moisture –

So the garlic won’t go nice and brown from this point – after adding the onions. So be sure to add the onions after the garlic is well pan-fried and nice and brown. Constantly keep the heat level to low or medium. If you keep the heat high, you’re likely to rush with the process.

So in order to take your time and take each step nice and slow observing the condition carefully – – maintain the heat level to low or medium throughout the whole process. That way you can create a good base for the sauce. Let’s start boiling the pasta. I’m using spaghettini today.

You can use spaghetti as well of course – – but the thing is we’re combining with tomato sauce. If we were pairing it up with more or a rich-flavoured sauce, – thicker pasta would have matched well.

But since the pasta we’re making today is pretty light flavoured – with tomatoes and eggplants and such, I think thinner spaghetti goes well more with those type of sauce. Now the onions are fully pan-fried and have become slightly transparent.

We don’t want to have too much of the texture remaining from the onions when coated with tomato sauce – – so be sure to pan-fry them well so that they are nice and soft. Add a can of tomato sauce and mix them well. We’re going to start boiling down.

We won’t be boiling them for a long time – Our purpose here is to boil down the tomatoes and sweeten the flavour of the sauce. You might want to add the eggplants now but the tomato sauce hasn’t boiled down yet. So the tomato is still sour.

That means if we add the eggplants now, they will absorb the ‘sour’ tomato sauce. Don’t add the eggplants just yet. Wait until the end to add the eggplants. Wait until the tomato sauce has fully boiled down and is sweetened.

With thicker pasta, it’s better to boil them well and for a long period of time, But with thinner pasta, the boiling time is shorter. The thicker the pasta, the longer we boil – so you have plenty of time preparing the other ingredients.

So since the boiling time is shorter with thin pasta like spaghettini – It’s required to think ahead while processing and pay attention to the time when adding ingredients. So I usually take out the pasta 1 minute and a half before the actual boiling time. Just a bit more.

I’m going to boil down the tomato sauce a little bit more. Let’s take a look at how the pasta is doing. The pasta is spreading out a little bit so that means it’s still a little hard. If you try pinching the pasta, you can tell the stiffness of it by the texture.

I think it’s boiled down enough now. By boiling it down for a period of time, the sourness will fade out and be sweetened. It’s similar to the taste of tomato ketchup. Ketchup doesn’t have sourness to it and is condensed with tomato flavour.

The flavour is not as strong as tomato ketchup but the sweetness is quite similar. Make sure to be patient and boil it down until this condition. The sauce is bit too heavy at the moment.

It will be difficult to to coat the pasta with this sauce so we’re going to add a little bit of pasta water in it. We’re going to make the sauce a little softer by adding some liquid. It will be easier to toss the pasta in the sauce if it’s as soft as this.

Then we add the eggplants. Add the mini tomatoes – they ‘re seasoned with some salt beforehand. The combination between the fresh tomatoes and the sweet tomato sauce is amazing. It’s better to use both tomato sauce and fresh tomatoes. It’s perfect – a little stiff but how I wanted them.

I usually tell people to take out the pasta approx. 1 minute before the original boiling time – But to those who take longer to toss, you can take them out even earlier. Decide the boiling time depending on how you do your pace with tossing and everything.

We’re not trying to add any additional seasoning to it right now since the sauce is already done. We’re trying to just blend everything together and coat the tomato sauce to the pasta. So try and complete the seasoning in the first few steps – The final touch is just to blend everything.

You can drizzle some extra virgin olive oil to your own liking. You can do that after serving the pasta onto the plate as well. Let’s serve on the plate. Try to coat the sauce to the pasta as much as possible so the sauce isn’t watery and moisty. Some basil on top.

Do this at the very end, tearing it into small pieces. All leave it for the person who’s going to eat the pasta to tear it themselves. Ingredients that bring out the scent comes last. And it’s done.

今回は、京都祇園に店を構える、ミシュラン一つ星掲載店、「リストランテキメラ」の筒井シェフに、パンチェッタと茄子のトマトスパゲッティを紹介して頂きました。
具材はシンプルですが、火の入れ方や煮詰め方で、とても美味しいソースを作り上げて頂きました。

ホールトマトとフレッシュの2つのトマトを使い、甘みと酸味のバランスの良いトマトスパゲッティに仕上げて頂いています。

□分量
スパゲッティーニ 80g
パンチェッタ 40g
にんにく 1片
茄子 1個
玉葱 1/2個
プチトマト 4個
ホールトマト 300g
バジル 適量
オリーブオイル 適量
塩 適量

■この動画を見て頂いた方へのオススメ動画
・筒井シェフがつくる「イカスミカレー」
　https://youtu.be/NGOplOiwj3Y

・トラットリアパッパ　松本シェフがつくる「ボンゴレビアンコ」
　https://youtu.be/LZzXRtTEa2g

・落合務シェフが作る「トマトジュースで簡単にできる絶品パスタ」
　https://www.youtube.com/watch?v=a3jdocR4XPE

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