【イタリア人が徹底解説】春のボンゴレビアンコの作り方 ブロッコリーのクリーム【Spaghetti alle Vongole con Broccoli 】

【イタリア人が徹底解説】春のボンゴレビアンコの作り方 ブロッコリーのクリーム【Spaghetti alle Vongole con Broccoli 】

Hello everyone! Today I would like to introduce you to a simple traditional Spaghetti alle Vongole. Then use broccoli to make it cream. Also, Taralli, which I introduced last time, can be used not only for eating as it is, but also for cooking. Today I’m going to make pasta with this combination. Let’s cook with love! First, prepare broccoli cream. It’s okay to use the stem part at all. Always use the ingredients carefully! However, the outer skin is very hard, so remove it. Generally, when I make cream, I want to feel the taste of the ingredients as much as possible, so I simply boil it without making sofrito, cool it with ice water, and mix it. Broccoli is a blender so you don’t have to cut it so carefully. Boil the stems first so that the final hardness is the same. After boiling a little, add the bunch. I love green onions so let’s add a little. When the broccoli is tender, chill it in ice water. Do not throw away the boiling water of broccoli, but use it to boil pasta. When the broccoli has cooled, mix it. A little salt If you don’t have enough water, add some boiled juice. Add a little EV olive oil to make it smoother. The color is beautiful. Eat it with pasta and adjust the salt to just the right amount. If you are worried about the fiber, strain it because the green onion streaks may remain. The texture has become finer, and the appearance and taste have become more elegant. Next, let’s prepare the base of Vongole Bianco. Put EV olive oil and sliced ​​garlic in a frying pan and fry until the aroma is transferred. If you like, add some chili peppers. For Italian parsley, put the leaves at the end, but don’t throw away the stems. Also add chili peppers. Let’s fry so as not to burn. Asari heat is heated over high heat for a short time. Cover with a little water and steam. Let’s take it out as soon as the shell of the asari opens. If left as it is, the residual heat will make you stiff. Let’s start boiling the pasta. It looks delicious already! Oh ~ it looks good! Immediately remove yourself from the shell. Be careful not to get burned as it is very hot. It is a plump asari! Remove the stalks and garlic of the Italian parsley that you just added. This time, the sand is thoroughly removed, so you don’t have to strain the sauce. Combine with the sauce 3 minutes before the pasta becomes al dente. The saltiness is just right. After all, Italian and Japanese shellfish are quite different. Of course, it depends on the place of origin, but Italy is often more salty. Either way, it’s delicious. When you enter the town, follow the town and start warming the broccoli cream. Let’s serve it soon! Roughly chop the Italian parsley. Just lightly crush the taralli. Is it delicious! Boil and add broccoli cut into small pieces. Turn off the heat and add Italian parsley. Asari meat EV Olive oil is a little delicious! Very delicious! Alright! Let’s serve!

#ボンゴレビアンコ
#パスタ

皆さんこんにちは！
今回は前回ご紹介したタラッリを料理に使う方法をご紹介しようと思います！
シンプルなアサリのパスタが一工夫でとてもオシャレに仕上がります。
ブロッコリーのクリームは１株で作ると量が多いと思います。
作った後ダシで伸ばしてスープにしてもいいし、このまま食べても美味しかったです！
良かったら試してみてください！

▶解説を文字で確認したい方は日本語字幕を選択してください！

▶今回使用しているパスタ
日欧商事 モノグラーノ・マット スパゲッティ(箱入り) 500g ×2個
https://amzn.to/3sdOIwi

▶使用材料
スパゲッティ
アサリ　300g
EVオリーブオイル
塩
唐辛子
イタリアンパセリ
タラッリ

　ブロッコリーのクリーム
ブロッコリー　1株(半株でも十分な量ができます)
ネギ　1/4くらい
ゆで汁
塩
EVオリーブオイル

▶マルコおススメのパスタマシーン
MARCATO パスタマシン アトラス 150 [並行輸入品]
　https://amzn.to/3ivgyPG

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リゾット米　竹本農場 石川県産 国産カルナローリ （イタリア米） 白米 1kg
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