【ナポリ風ラグーソース】極太のマカロニ『パッケリ』を使ったナポリの定番パスタ【パッケリ】【ナポリ】【南イタリア】

はじめまして。
パッケリを購入して有るのですが、レシピが分からず、このチャンネルにたどりつきました。

動画を見るまで、私のパッケリのイメージは、穴の中にフィリングやソースを詰め込んで煮詰めるんだと思い込んでいました💦

動画を見て「穴に詰めなくて良いんだぁ、、、
穴開いたままで良いんだぁ、、、」と知りました。

概要欄の材料で作ってみます❣️

時間ちょっとかかりそうだけど美味しそうなのでやってみます！

コメントさせて頂きます。
とても美味しそうですね😀
豚肉はバラ肉じゃくて無くて
肩ロースでも出来るでしょうか？
よろしくお願いします。

作りました！
だいぶ炒めるのに時間かかったけど、玉ねぎの甘みがやばかったです。
家族が絶賛してくれました👍

玉ねぎを切るところがみたいです！

For any english viewers, I have roughly translated the recipe (adding my own notes), because it's too delicious to not share!

– 320g pasta (personally I ended up using a bit more pasta, so use your own judgement)
– 3 cloves of garlic, roughly chopped (like in video)
– 80ml olive oil
– 500g pork belly, diced
– 500g onions, sliced
– salt and pepper to taste
– 200ml cooking white wine (I used chinese cooking wine for mine, turned out delicious)
– 1 bay leaf

Lightly brown garlic in olive oil over med high heat. Then add in the pork, and cook until pork is browned. Add the onions, salt and pepper (use less than you think, you can always add more at end), and mix. Once onions have released their water, add in the wine and bay leaf, and simmer over low to med heat, no lid, until all water evaporates. You want to stir every now and again to prevent burning at the bottom. This step (evaporating the water) took me about 2hrs to complete. Once it's nice and jammy, add more seasoning if you need (I decided to use about half a tbsp of dark soy sauce to give it a darker colour). Cook your pasta per packet instructions. Drain pasta, reserving some pasta water, and toss the pasta, water and sauce in a pan over med heat until sauce is emulsified with pasta. Serve with grated parmesan, and garnish with chervil (I used parsley, as I don't have any chervil where I live).

I ended up with enough sauce to make abut 4-5 servings.