#32 揚げ茄子のアラビアータ〜Pasta Arrabbiata with eggplant〜

#32 揚げ茄子のアラビアータ〜Pasta Arrabbiata with eggplant〜

Today’s dish is a spicy pasta with eggplant I’ll create a special Arrabbiata sauce by adding caper’s sourness and chili’s spiciness First, we’ll cut eggplants into round slices and fry them in oil And then, boil the pasta, cut and fry the bacon, garlic, eschalot, and celery Add the thyme, basil, cut a fresh tomato,

Butter, salt, pepper, consomme powder, canned tomato, white wine, caper, and chilli Mix the pasta with tomato sauce and sprinkle cheese Top the fried eggplants on the pasta to finish Let’s start with the eggplant Place it on the cutting board and cut the tip off Simply cut them into round pieces

Cut another one the same way Put the sliced eggplants in the oil. We’re going to fry them The color changed nicely. Let’s take them out We’re done frying. Let’s proceed to the next part Prepare the frying pan and pour in the oil In the pot right next to the frying pan,

Let’s boil 1.9 mm pasta Bacon cut it thinly The pasta has sunk down nicely And now, twist it a little bit while fixing it We’ll fry the cut bacon up in the frying pan The savory oil is coming out from the bacon Next, slice the eschalot while frying the bacon up

Slice it like this Today’s pasta is a bit large so let’s use one more eschalot And here is the celery. Let’s slice this as well Garlic We’ll fry these ingredients up with the bacon And now is the time to use the herbs. Thyme here and the basil Place them together and roll it

Chop it up And the thyme is as well Add the two herbs in the frying pan and fry them up together I can feel the nice smell of garlic, vegetables, and herbs Add the butter here Since this pasta sauce is tomato base, we’ll use some tomatoes First, let’s work on the fresh tomato

Just cut it simply Add salt and pepper Once we fried the tomato up a while, we’ll add the consomme powder And the canned tomato whole. Let’s crush them Mix all ingredients and add the white wine I’d like to mix in caper since it gives the dish a nice accent Chop it roughly

And put it in the sauce We have the chill pepper too – just cut it simply as well Look, the sauce is coming together nicely I think the pasta is ready Move the pasta to the frying pan and mix them together Mix them up thoroughly and turn the fire power down

We’ll use the Parmigiano cheese Grate it as much as we want Okay now, turn the fire off and stir it The cheese smells amazingly The pasta is mixing well with the tomato sauce We’re going to decorate it now Prepare a large plate so that we can share Add Italian parsley

Be sure to top this pasta with the fried eggplants Sprinkle black pepper to give it a little kick and oil for the finishing touch Excellent. It’s ready. I think I’ve outdone myself Pasta Arrabbiata with eggplant Have a nice day!

［速水もこみち流］#32 揚げ茄子のアラビアータ
※English subtitle available

【材料/分量】※4〜5人分
スパゲッティ（1.9㎜）／320g
茄子／
2本

揚げ油／
適量
ベーコン（塊）／
200g
エシャロット／2個
セロリ／1本
にんにく／1片
オリーブオイル／大さじ2

バジル／適量
タイム／適量
バター／大さじ1
トマト／1個
塩・こしょう／各少々
A）ーーーーーーーーーーーーーーーー
コンソメ顆粒／小さじ1
トマト水煮（ホール）／300g
白ワイン／大さじ3
ケッパー（刻む）／
大さじ1〜2
赤唐辛子（刻む）／1本分

パルミジャーノのすりおろし／適量
イタリアンパセリ／適量
粗挽き黒こしょう／適量

【調理工程】
① 茄子は2cm厚さ程度の輪切りにし、
素揚げする。

② スパゲッティはたっぷりの熱湯で塩茹でする。

③ ベーコンは2～3cm角に切り、
エシャロットは薄切り、セロリは斜め薄切りにし、
にんにくは潰して刻む。

④ フライパンにオリーブオイルを熱し、
ベーコンをこんがり炒めたら、
エシャロット・セロリ・にんにくを加えて
さらに炒める。

⑤ ④に刻んだバジルとタイムを加え混ぜ、
バターを絡め、ざく切りにしたトマト、
塩・こしょうを加え炒める。

⑥ ⑤にＡを加え、トロリとするまで煮て、
茹で上がりのスパゲッティ、
パルミジャーノのすりおろしを
絡める。

⑦ 器に盛り付け、
刻んだイタリアンパセリを散らし
素揚げした茄子を乗せ、
お好みで粗挽き黒こしょうをふり、
オリーブオイル(分量外、適量)を回しかける。

ーーーーーーーーーーー
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