ナスが最高に美味しい！【茄子のペペロンチーノ】イタリアの定番パスタ

ナスが最高に美味しい！【茄子のペペロンチーノ】イタリアの定番パスタ

Tear the eggplant with your hands like this. Heat slowly over low heat, allowing it brown. Wow! Now it smells amazing. This will definitely be delicious! Hi, I’m Chef Fabio!
Today we’re going to make eggplant peperoncino! Now, let me introduce the ingredients: spaghetti, garlic, chili pepper, Italian parsley, eggplant, capers, pine nuts (optional), anchovies, and olive oil. Okay, so for this episode of our Peperoncino Series we’ll be making the base for our new peperoncino Spaghetti Aglio e Olio using eggplant. So, today’s base will be a combination from southern Italy, Sicily, and it’s another surprising new pairing that we’ll start making right away! Okay, so the main ingredient today is regular long eggplant. We’ll cook ​​using about one eggplant per serving, about 100g. So first, I’d like to give it a bit of a traditional Italian, local-dish feel today. Since the skin is thin, you can peel it or leave it on, either is fine, but if you peel with stripes like this, it gives a nice look, so let’s go ahead and peel it like this… So, I want to remove this stem as much as possible, so I’ll do so by slicing it off a little with a knife like this. Like this. Next, cut the eggplant in half. So, you can generally tell how fresh an eggplant is by cutting it in half like this. When chefs determine the freshness of eggplant, the number of seeds inside is what they look for. Chefs know that the fewer seeds an eggplant has, the fresher it is, so they check the freshness and then adjust the cooking method accordingly, such as how much salt to add, or whether to soak it in water if it’s a little too bitter. So, today I want to make this eggplant a bit like a ragu, so even though I used a knife to cut it in half earlier, from here on I’ll be using my hands. Tear the eggplant apart with your hands, kind of like this. Just imagine you’re breaking it apart gently.
[Point 1: Tear the eggplant with your hands] This makes the inner section uneven and exposed, so the flavor can penetrate more easily and it cooks more easily, so tear it with your hands like this. Then, move the torn eggplant to a tray or whatever. Now that we have lots of the inner area exposed, if we add salt to there, it’ll get directly into the eggplant, and the flavor will be absorbed more easily. So the key point today is to tear them. Today’s eggplant had a few seeds, so I let it sit for about 10 minutes to remove the bitter taste, and since I’ve added salt, I’m adding some flavor at the same time. So, today I went to the supermarket and bought some Spanish garlic because it was on sale. The Spanish type ones are quite small, so we’ll use one piece plus another slightly smaller piece for one serving. So, first, remove just the core like this, and later the eggplant needs to be cooked for quite a long time, so if you chop the garlic finely it will burn, so just crush it. Like this. And don’t throw away the parsley stems, we’ll use them later when we cook them. And just chop the Italian parsley how you like. So today, to go with the eggplant, we’ll use a Sicilian pairing: eggplant with anchovies. You can use anchovy fillets or fish sauce or anything else, but this anchovy paste is quite easy to use, so I’ll use that today. This dish today is quite rich and heavy in flavor, so we’re adding pickled capers as an acid to cut through the heavy flavor. Just a little bit of this adds umami and acidity that makes it really delicious, so the key is to add just a little bit. And if you have them, though it’ll still be delicious without them, pine nuts also come into play in Sicily when you think of the eggplant, anchovy, and caper combination. Adding pine nuts adds a bit of richness and a fragrant aroma, making it incredibly delicious.
[If you want to add pine nuts, try it!] First, crush the garlic and chili pepper, which are the base of Spaghetti Aglio e Olio, and since I want to make it quite spicy, we’ll tear it and add the seeds as well. Then add the olive oil and heat it up. So, first, as usual, heat the garlic until it starts to bubble. [10 minutes later]
Now, as the eggplant sits, it releases a lot of moisture, so wipe off all of the moisture on its surface. So now the eggplant has had most of its bitterness removed and is salted. Okay. The garlic is starting to bubble. The garlic isn’t cooked enough yet, but we’ll start cooking it together with the eggplant from here. Once the garlic aroma has come out, it’s time to add the eggplant, the main ingredient of the day. Wow! Once the eggplant is in, add the parsley stems and cook the eggplant to release its refreshing aroma. First, add the eggplant, and since there is quite a lot of eggplant, coat it in oil first. Once mixed, tilt the frying pan slightly and heat the eggplant slowly. The eggplant absorbs a lot of oil first. Right now, there is no oil left in the frying pan. So, you might be tempted to add more oil, but if you hold off and continue to cook it slowly over low heat, the eggplant will eventually release the oil, so you can continue to cook it slowly without more oil.
[Point 2: From this point on, avoid adding any more olive oil] The idea is to heat it over low heat slowly to brown the eggplant. If the garlic looks like it might burn, let it rest on top of the eggplant and slowly cook the garlic while you cook it, then just leave it as is. Okay, let’s start boiling the pasta. Today we’re making an eggplant oil pasta. Since it has quite a rich flavor, I’ll be boiling some thick spaghetti made with a rough bronze die. We have 30g of salt for the 2L of hot water.
(A 1.5% salt concentration) Yes, I’ve started boiling the spaghetti and am slowly cooking the eggplant. The heat is set to extremely low, just enough so that the flames are barely visible, and the eggplant is being cooked slowly in this state. This will make the eggplant soft, so we’re really taking our time cooking it like this. And look! The eggplant is starting to get soft. As time has passed, the eggplant began to release the olive oil little by little. Now, continue heating it like this for a few more minutes, turning it over as you go. And now, it’s been another 3 minutes. Now, just from the look of it, you can tell the eggplant is tender. It’s become round, and you can already tell it’s nice and soft. And the parsley stalks have finished their role. So, here comes a key point of Spaghetti Aglio e Olio today. The garlic has been left to rest and cook for a while, so now it’s softened and you can start crushing it. Now that the eggplant has completely released the olive oil, tilt the frying pan to create the base for our usual Spaghetti Aglio e Olio. Now that we have the base here, crush the garlic and bring out its full aroma. If you have pine nuts, add them to the oil. Then, heat the nuts a little to bring out their aroma. Then, add the pickled capers to the oil. And by lightly sautéing the capers, we bring out their aroma. Then, we’ll build the foundation of the dish with this Spaghetti Aglio e Olio base oil. Yeah, I now smell the delicious aroma of Sicilian food! Then, spread everything out in the pan and coat the eggplant with the base. And it’s fine to keep the flame on low. Now we add the anchovy paste, which is key to today’s flavor. Once the anchovy paste is added, the delicious flavor of the anchovies is coated on each softened eggplant. So, once you add anchovies, you shouldn’t use high heat. If you heat anchovies for too long, they will start to smell fishy, ​​so you should only heat them until they mix in.
[Point 3: Lightly heat the anchovies] The soft eggplant, anchovies, and Spaghetti Aglio e Olio base will now blend perfectly with the eggplant, creating something absolutely delicious! And then add a generous amount of Italian parsley. Once the Italian parsley is added, mix to bring out the parsley’s aroma. Wow! we’ve created a delicious, Sicilian-style pasta sauce! The pasta will be cooked in about 30 seconds, so turn off the heat until it’s done. Now the pasta’s done boiling. Next, I’ll add just a little of the lightly drained pasta water. But since today’s main flavor is anchovy, to keep it from getting too salty, I’ll use plain water to adjust the sauce. Lightly add plain water. Let it soak into the sauce, then add the pasta. Now add the lightly drained pasta, and finally combine it with the sauce. Since it’s an oil-based sauce, all you have to do is mix it. Wow! Now, it smells amazing! This’ll definitely be delicious! Now that the sauce has coated the noodles well and they are smooth, it’s time to start plating! Okay, our Sicilian-style eggplant spaghetti aglio e olio is ready! Itadakimasu! Mmm! Everyone, this is seriously insanely delicious! By shredding the eggplant like this, the flavors have really come together, and combined with the umami of the anchovies and the nice acidity of the capers, it makes for a really delicious pasta dish! Today’s combination is from Sicily in southern Italy where there’s a vegetable stew called Caponata, which almost always has garlic as its base with eggplant. Palermo-style Caponata also contains eggplant. Then with the garlic, capers, and pine nuts added in, it really becomes that unbeatable Sicilian combination. When you taste it, you’ll instantly feel, “Ah, this is southern Italian pasta.” It’s a brand-new pasta with that vibe. Adding pine nuts really elevates the dish, but this pasta is delicious even without any pine nuts. Speaking of local cuisine, recently on my official app I’ve been adding non-pasta vegetable dishes, fish dishes, meat dishes, and even short pasta dishes. The world of Italian regional cuisine is vast, and I upload and update such dishes on my official app as well, so if you’re interested, please check the description! Okay, thank you for the meal! Today’s eggplant pasta is the best new pasta recipe, so please try making it! 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!

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材料　1人前
スパゲッティ1.7mm　70g
ナス　1本分（100gくらい）
塩　適量
ニンニク　ひとかけ
小ぶりの唐辛子　1本
アンチョビペースト　5g (普通のアンチョビや魚醤でもOK)
酢漬けケッパー　12粒
イタリアンパセリ　6g
松の実　20粒（あればでOK）
オリーブオイル　30cc

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【チャプター】
0:00 オープニング
0:18 材料紹介
0:28 本日のパスタ
0:44 茄子の下処理
2:55 基本の材料
4:22 ソースを作る
6:29 麺を茹でる
6:45 ソース作りの続き
10:13 麺を合わせる
10:36 完成・盛り付け
10:55 実食🍝
12:08 ファビオ飯公式アプリ

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#ペペロンチーノ #茄子のパスタ #イタリア料理