シェフが即興で作る【ペペロンチーノ】どんなキノコでも絶対うまい！出汁を吸わせたパスタ

シェフが即興で作る【ペペロンチーノ】どんなキノコでも絶対うまい！出汁を吸わせたパスタ

I’m boiling the mushrooms. Hi, I’m Fabio, the chef. I’m gonna make the meal for employee as I’m in the kichen now. I’m gonna make the spaghetti aglio oglio with mushroom today as it’s in sesason now. I’m gonna make it during the preparation.

This is Cardoncello, which is a expensive mushroom in Italy. You can use a king oyster mushroom instead. I washed it and wiped off the water. You should tear it with your hand. I’ll use it bigger than usual because it’s a high-class one.

I’m gonna use a garlic made in Japan as I’m gonna crush it. I’ll make the pasta for 2 people, so I’ll use 2 pieces of a garlic today. I’ll take off the core of it and crush it.

I always crush the garlic when I make this pasta because I want to respect the umami and smell of mushroom. I’ll put them into a frying pan. I’ll pour the extra virgin olive oil into it. The amount is that the garlic is soaked up with it.

I’ll put a carabrian chilli pepper into it. I’ll add the salt into the water for boiling the spaghetti. 1% to the water is enough, not too salty. If you use the large particles salt, wait for it to melt perfectly. Then, taste it and boil the pasta.

The salt is now completely melted, so I’ll boil the pasta. I’m gonna use Chittara today. The end of Chittara is square and has interesting texture. I tend to use Chittara when I use mushroom or ragu sauce.

The boil time for it is about 10 min. So, I’ll start to boil it first, then make the sauce. I’ll start to heat up the oil then. I’ll heat it up till the garlic gets to boil. Turn down the heat to the low when it gets to boil.

Shake the frying pan to heat the garlic up equally. While I’m bringing out the smell of garlic, I’ll cut off the italian parsely. It goes well with any kinds of the spaghetti aglio oglio. You can use a normal parsely instead of italian parsely. But the leef of it is softer and more delicious.

I’ll put the mushrooms into it when the smell of garlic is getting brought out. I’ll mix the oil and mushrooms first. I’ll heat up the Cardoncello slowly with the low heat. Don’t sprinkle the salt now because the mushrooms are not gonna be brown due to the osmotic pressure. I’ll do it later.

I’ll sprinkle the salt onto Cardoncello as it’s getting brown now. Mixing it… I’ll pour the boiling water into it. I’ll boil them like bringing out the umami of them. I’ll taste it here. It’s good already. I’ll put the soy sauce of sweetfish into it.

You can use colatura or whatever, but be careful for the amount of salt. it usually has so much salt. Taste it as you add it. The mushrooms are browned and juicy now. Cardoncello is a juicy mushroom, so it’s a key not to burn off the water.

It depends on a chef. There are so many ways to make this pasta. You can choose the way you like. It’s important to mix the spaghetti a few times to prevent from sticking together. I’ll mix the spaghetti and sauce as it’s boiled now.

I boiled it up 1 min before as written so that it’s gonna soak up the sauce. I’ll add italian parsely. The sauce is thicken now, so I’ll arrange it. Spaghetti aglio oglio with mushroom, Cardoncello. Itadakimasu. Goooood! It’s the best.

Thick pasta, like Chittara goes well with a simple pasta recipe because it has interesting texture. Gochisousamadesu. Off course you can use a king oyster mushroom instead. It’s gonna be good, so please try this recipe. Thank you for always leaving a comment. See you in the next video, bye-bye.

季節のキノコを使った間違えないアーリオオーリオ🍝茹で汁でじっくりと煮てキノコの旨味をしっかりと吸わせたパスタの美味しさは最高です🤤

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材料1人前
キタッラ　70g
お好みのキノコ　80g
ニンニク　ひとかけ
唐辛子　1/2本　
イタリアンパセリ　4g
塩　適量
EXオリーブオイル　大2
茹で汁　大1
魚醤　適量

作り方
①湯に対して1%の塩を加えたパスタ湯でスパゲッティーニを8分茹で始める。
②フライパンにEXオリーブ油、ニンニク、唐辛子のみじん切りをじっくり加熱キノコを炒める。
③茹で汁を加えしばらく炊いて味見をし魚醤で味を整える。
④茹で上げたパスタとイタパセを加え盛り付け完成です。

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