基本のレモンパスタ【ペペロンチーノ】イタリア料理を極める第一歩

基本のレモンパスタ【ペペロンチーノ】イタリア料理を極める第一歩

The lemon will soften and infuse into the oil. First, let’s combine the oil with the lemon base. Add the cheese base. Wow! Looks delicious! Hi, I’m Chef Fabio.
Today we’re going to be making lemon pasta! Now, let me introduce the ingredients: pasta, garlic, a chili pepper, olive oil, lemon, and Parmesan cheese. So today I’m going to show you how to make a basic Italian lemon pasta. There are many recipes for lemon pasta out there, but when you actually try some of them, they can end up being very sour, and I think many people are a little unsure which recipes are right. So today, I’d like to introduce a chef’s recipe for delicious lemon pasta based on the basics of Italian cooking. So first we’ll cut the garlic, but the main ingredient today is not garlic like in a Spaghetti Aglio e Olio but lemon. So, instead of mincing the garlic to add punch, we’ll crush it so that its aroma complements the lemon’s softness. Then, lightly crush the garlic and chop it a bit. It should look like this. As for the chili pepper, I want it to have a light heat rather than a strong spiciness, so I’ll leave it as it is. And now, the main character of the day: the lemon. So, I usually use lemon peel to add flavor to pasta dishes, but today I’d like to use both its sour juice and its fragrant peel. For a single serving, we’ll first cut the lemon in half—you won’t need to use the whole thing—then slice it. When slicing, cut the lemon into slightly thick slices rather than very thin ones.
[Point 1: Cut the lemon a little thicker] Okay, that’s about it for one serving. So, today we’re adding these sliced ​​lemons directly in the pasta sauce. Now, we’re going to make a really quick and simple pasta sauce, so I think I’ll just boil the pasta now at the start. This lemon pasta comes from Sorrento in a region in southern Italy called Campania, near Naples. Or more simply, it’s near the town Amalfi. Amalfi is a lemon-producing region, so you can find a lot of lemon pasta in Sorrento. In Sorrento, they sometimes use thicker spaghetti, but linguine is more commonly used. Today I want to make this a little more local, so I’m going to boil some linguine. Now, let’s boil the linguine. So, today we’re going to boil it for 12 minutes, and we have 30g of salt for 2L of water.
(A 1.5% salt concentration) Now, as usual, add olive oil, garlic, and chili peppers and heat. First, heat it until it starts to bubble. Yes, once it starts to bubble, reduce the heat to very low. We want the garlic to soften a little, so if it starts to bubble a bit like now and gets a little too hot, turn off the heat. Then let it cook like this until the bubbles subside a little. Okay, so the bubbles around the garlic have calmed down a bit. So, I don’t want to have too much browning on the garlic for today’s pasta but just enough to give it a light color. Now it’s time to add the main ingredient of the day: the lemon. Now, the most important thing to remember when adding lemon is not to use high heat. Today, we’ll cook the lemon slowly on low, using the residual heat.
[Point 2: Cook the lemon with the residual heat] Once the lemon slices are in, spread everything out and cook the lemon slices slowly in the oil over low heat. Basically, if you heat it over high heat, the aroma will disappear. By cooking the lemon over low heat while it’s sitting in the oil, the juice and peel of the lemon will soften and infuse into the oil. Today, we’re also softening the garlic aroma. Normally, you’d add lemon juice, but today I added lemon slices, so by heating it over low heat, the overall flavor will soften and bring out the fruit itself. Once you have this base, all you have to do is add pasta, and it’d be delicious already. But what’s missing here is the delicious umami of cheese. So once we add the pasta, we’ll start making the cheese sauce. Now, after cooking for a few minutes, the lemon has become a little translucent. Once the lemons become translucent, turn off the heat. Once you turn off the heat, you can keep the garlic in if you’d like, but for Italians, they’d probably leave it out. And crushing garlic like this gives it a soft garlic flavor, so I’ll crush it and leave it in our oil sauce. Now, let’s turn off the heat and move on to making the cheese sauce. Okay, normally we’d quickly mix in some pasta water, but if you hesitate even a little during this process, it’ll inevitably clump together, and if it’s too hot it will separate, so instead, let the water cool a little and then add it to the cheese. As a guideline, if you have 20g of cheese, add about the same amount of pasta water. And mix it up a bit. If you mix it like this, you’ll end up with a paste that resembles miso. Then, add the pasta water to the paste, little by little. Adjust to your liking. Just a little more… So, you can use this base as it is for finishing, and if you want to make a smoother cream, you can put this base in a blender and add a bit more water to make it smooth. So, add a little bit of the pasta water…
[Add just enough pasta water to get the blender going] And blend. Once you’ve blended it thoroughly, it’ll be a smooth sauce like this, and all you have to do is add it as a finishing touch. So, today I used a blender to make the base. If you don’t have a blender or think that’s too much hassle, you can just pour the cheese directly over the pasta, which is delicious, too. So if you want to try that method, give it a go. Then, just before the noodles are done, remove the chili pepper. Now that the noodles are cooked, let’s combine them with the base. Finally, add the lightly drained pasta and mix the noodles with the oil and lemon base. So, once it’s done, it’s still hot even though the stove is off. It’s important to finish off the pasta with the residual heat.
[Point 3: Finish off the already warm food without turning on the stove] And then finally add the cheese base. Wow! Looks delicious! If you turn the heat on, the cheese will harden, so just mix it quickly using the residual heat. This will allow the sauce to mix nicely with the noodles, making it nice and thick, so now it’s time to start plating! Okay, our basic lemon pasta is now complete! Itadakimasu! Wow! It’s so good! The scent of lemon and cheese… Yeah! Delicious! Everyone, this is an irresistible lemon pasta! So, the most important thing today is to cook the lemon slowly in the garlic oil over low heat, using the residual heat. The lemon’s acidity and aroma are both very soft. With the addition of the mellowness of cheese today, it’s a very well-balanced and delicious pasta dish. This lemon pasta is made in this way in Sorrento as well, with many restaurants making it in Linguine. Of course it has lemon, but this basic version of the pasta doesn’t have any added ingredients. We all know you don’t eat lemons by themselves, so in the local area, it is served as a simple pasta dish that allows you to enjoy the lemon’s aroma, similar to sudachi soba. Recently, I’ve been focusing on our official Fabio Meshi app, and in this video today I showed you how to make this basic lemon pasta. In the app, we introduce the world of short pasta, as well as slightly more intimate regional pasta dishes that we don’t usually cover in our YouTube videos. Just recently during a shoot, I made a short pasta dish that combined lemon and shrimp, and I’ve been uploading lots of interesting pasta dishes like that, so if you’re interested, please check them out in the description! Thank you for the meal! Today’s lemon pasta is a pasta dish representative of Campania in southern Italy, so please give it a try if you have the time. Thank you as always for your comments!
I always look forward to reading them! Okay then, see you in the next video! Bye~! “Blissful Pasta You’ll Want to Make at Home Over and Over” — 60 pasta dishes that you’ll want to make anytime, even when you’re tired or don’t have ingredients. The definitive home pasta book!

イタリアの基本レシピ「レモンパスタ」のご紹介です🇮🇹🍋レモンの爽やかな酸味とチーズの旨味を掛け合わせ、シンプルながら奥深い味わいに仕上げるプロのコツを解説しています🍝
ご家庭でも再現できるようポイントを丁寧にお伝えしているので、ぜひ作ってみてくださいね🧑‍🍳✨

ーーーーーーーーーーーーーーーー
ファビオ飯公式アプリ📱(↓ダウンロードしてね)
https://yappli.plus/chef-fabio-app
🥗前菜、ドレッシング、魚料理、ブロード等の動画も配信中です！

ーーーーーーーーーーーーーーーー
材料　1人前
リングイーネ　70g
国産レモン　1/4個
ニンニク　ひとかけ
小ぶりの唐辛子　1本
オリーブオイル　30cc
パルメザンチーズ　20g
茹で汁　適量

ーーーーーーーーーーーーーーーー
【チャプター】
0:00 オープニング
0:15 材料紹介
0:24 本日のパスタ
0:48 レモンの準備
2:08 パスタの種類
2:49 麺を茹でる
2:59 ソースを作る
5:28 チーズソースを作る
7:09 麺を合わせる
7:55 完成・盛り付け
8:16 実食🍝
9:32 ファビオ飯公式アプリ

ーーーーーーーーーーーーーーーー
◆ファビオおすすめ食材◆
リングイーネ　https://amzn.to/4lW5SaI
パルミジャーノレッジャーノ　https://amzn.to/45CFZI1
小ぶりの唐辛子　https://amzn.to/44ce67F
スパゲッティーニ　https://amzn.to/3GopNjH
国産ニンニク　https://amzn.to/4e4sQd4
オリーブオイル　https://amzn.to/44R4cds
モチアの塩　https://amzn.to/42Btx9S
クリスマス島の海の塩　https://amzn.to/3YwTa6c

ーーーーーーーーーーーーーーーーー
◆ファビオおすすめ機材◆
アルミフライパン24cm　https://amzn.to/4hcmyZH
シノワ　https://amzn.to/4hozdsP
ミニトング 18cm　https://amzn.to/3OVgZD2
ジオ 片手鍋 20cm　https://amzn.to/3FO2ywT
マイクロプレイン　https://amzn.to/3KZGrWK
シリコーンゴムヘラ　https://amzn.to/3Bi1HjW
シリコンスプーン　https://amzn.to/3DokpJj
ドレッジ　https://amzn.to/3Lbp7vY
120cc レードル　https://amzn.to/3J0ci8n

ーーーーーーーーーーーーーーーーー
📚ファビオのレシピ本📚
【NEW】フライパンひとつで完成！ 至福のおうちパスタ🆕
→https://amzn.to/3SBMYKG

【１冊目 】パスタと出汁に特化したパスタの本🍝
→　https://amzn.to/2SM2SG8
「出汁と素材の味を最大限に引き出す ファビオのとっておきパスタ」

【２冊目】ワンランク上の味になる家庭料理本🍛
→　https://amzn.to/3n7aQ8b
「自分史上最高に美味しくできる ファビオ式定番おうちごはん」

【３冊目】肉の火入れに特化した肉料理の本🥩
→　https://amzn.to/3qiv0hw
「火入れを極めるファビオの肉料理」

ーーーーーーーーーーーーーーーーーーー
◆Instagram　https://www.instagram.com/fabilog0016/
◆X(旧Twitter)　https://twitter.com/fabico0101
◆TikTok　https://www.tiktok.com/@chef.fabio

ーーーーーーーーーーーーーーーーーーーーーー
⬇︎⬇︎お仕事、案件、コラボのご依頼はこちら🤝✨
fabi030016@gmail.com

ーーーーーーーーーーーーーーーーーーーーーー
#レモンパスタ #ペペロンチーノ #イタリア料理