感動級！ズッキーニの概念変わる【ペペロンチーノ】南イタリアの人気パスタ🇮🇹

感動級！ズッキーニの概念変わる【ペペロンチーノ】南イタリアの人気パスタ🇮🇹

Then flip the zucchini over. Wow! What a beautiful color! Look! Since this is an oil-based sauce, we’ll add the pasta lightly drained. This looks delicious! Hi, I’m Chef Fabio!
Today we’re going to be making zucchini pasta! Now, let me introduce the ingredients: spaghetti, garlic, chili pepper, zucchini, lemon, anchovies, olive oil, your choice of cheese, and lemon. Okay, so as this part of our Basic Italian Cooking Series, we’ll be making a pasta dish featuring zucchini. Nowadays, zucchini is very often sold in supermarkets, so it has become quite popular. For those who have never eaten it, it looks similar to a cucumber, so you might wonder, “How do I cook this?” The delicious thing about zucchini is that it becomes sweet when boiled, and it’s actually a very tasty vegetable in salads. Today, we’ll be making pasta using a single zucchini, cooking it in a variety of ways! Okay, so now we have the main ingredient for today, zucchini. First, we’ll cut the zucchini into slices, as we want to bring out its sweetness by cooking it. Then, cut it into about 6 thick slices. I want to make these cut zucchini a bit like steak, so I need to cook them and bring out the their sweetness and then rub a little salt into them. So, we make cuts like this to make it easier to rub in the salt. By doing this, salt will penetrate into these gaps, resulting in zucchini with a stronger flavor and sweetness. Then, arrange the zucchini on a tray or whatever and sprinkle salt evenly over the cut surface. Now, as a general guideline, leave it for about 10 minutes to extract all the moisture. So, when you add salt, it opens up a little like this. Rub a little salt on the surface. Do this on one side.
[Point 1: Rub salt on one side of the zucchini] And leave it in this state. Next, I want to bring out the flavor of the zucchini in a semi-raw state, like in a salad. Just cut off this edge, So, today I’m going to use a peeler. So, I want to take advantage of this length and make it into a noodle-like shape similar to tagliatelle or fettuccine, so I make slits with a knife like this. Then, after making the cuts, use a peeler to pull the peel off. Use the peeler to peel the fruit in slightly thicker strips. This will result in zucchini noodles like those used in thin salads, which you can add to the pot about 10 seconds before the pasta is done cooking and boil quickly to finish it off. Now, let’s slice it a little more. Our sliced zucchini looks like. And then there’s the basic Spaghetti Aglio e Olio base. Today, I’m going to make it a bit more Southern-Italian style, so I’ll crush the garlic instead of mincing it. And we’ll be using the base plus anchovies for Spaghetti Aglio e Olio. So, when you go to the supermarket, you can find anchovies in this jar, and also, you may not have noticed, but they also sell anchovy paste. So, I’m often asked, “What is the quality of this anchovy paste?” This anchovy paste is basically anchovies turned into a paste, so it’s of very good quality and extremely convenient as you just squeeze it out of the tube. Anchovies in a jar oxidize pretty quickly once opened. However, with anchovy paste, it is in paste form, so you don’t have to worry about that, making it a very convenient ingredient. Today, we will be cooking with anchovy paste.
[Of course, regular anchovies are fine too.] Okay, so it’s been about 10 minutes. Look! The zucchini has released a lot of moisture. As a guideline, when you press the zucchini like this and it releases about this much moisture, that’s when you wipe off the liquid. When you cover the zucchini with paper, it releases a lot of moisture, so just by baking it, you can get zucchini that is rich in sweetness and flavor.
[Point 2: Wipe off the moisture from the zucchini] Okay, so first add the crushed garlic and chili pepper. Then, add olive oil to create the base of our normal Spaghetti Aglio e Olio. First, heat it until it starts to bubble. Yes, the garlic is starting to bubble. I’ll be grilling the zucchini steaks in a minute, but let me explain why I chose crushed garlic today. If we mince the garlic too finely, it will burn when we grill the thick zucchini later, so we leave the garlic in its original shape to some extent. Once the garlic has started to bubble, place the zucchini with the sliced side down and begin sauteing. So, add the zucchini and spread the olive oil a little. The garlic is still not cooked thoroughly, so we will now sauté it together with the zucchini as a steak, bringing out the aroma of the garlic and chili pepper, while also lightly browning the zucchini and bringing out its sweetness. So, over medium heat, start by browning the bottom of the zucchini. Now, since we only salted the part of the zucchini where we made the cuts earlier, we will now lightly salt the other side that hasn’t been salted. This alone looks delicious right now! Then, if you think the garlic is getting a little too brown, place it on top of the zucchini and let the garlic rest while the zucchini browns. Now while the zucchini is slowly browning, I’ll boil the pasta. Okay, let’s boil the spaghetti. We have 30g of salt for the 2L of hot water (a 1.5% salt concentration). Yeah, I can start to smell the aroma. Now it’s time to flip the zucchini over. Wow! What a nice color! Nice browning… Hot! What a nice color! It’s a really nice color! Look at the browning of this zucchini. It got a really delicious brown color. Then, reduce the heat to low. Now that the zucchini has browned nicely, reduce the heat to low. So, since today’s base is this Spaghetti Aglio e Olio, I’ll crush the garlic like this, using tongs or a fork or whatever.
[Point 3: Crush the garlic well] We cook the garlic until it becomes soft and fluffy, bringing out its inner soft flavor and bringing out the full garlic aroma. And the garlic is crushed. Then, to match the browning of the zucchini and garlic, we add the anchovy paste, the star of the day. Squeeze it in. I’m adding about 1 teaspoon of anchovy paste. I like to cook it on low heat with the residual heat. And lemon juice. Add lemon juice and lemon zest. Now this is Southern Italian! Once you’ve done this, use the residual heat to melt in the lemon and anchovies. Wow! This makes a delicious oil sauce! Now the anchovy oil sauce is finished, and because the zucchini has been cooking for a while, it’s nicely browned, soft and sweet, and in perfect condition. Now turn off the heat until the pasta is cooked. Now, about 5 seconds before the pasta is done, boil the zucchini slices with it. Now that the noodles are cooked, let’s mix them with the sauce. Since it’s an oil sauce, mix the lightly drained pasta and zucchini, and stir, and as you heat it like this, the flavor of the anchovies may stick to the sides of the frying pan. At the end, we add the lemon from earlier and let the peel release its aroma. Since there’s still juice left, if you wipe around the pan with it while mixing, you can pick up the anchovy’s umami and at the same time bring in the fragrance of the lemon. And that’s where the lemon’s role ends. It’s pretty smooth and looks delicious! Okay, now we can start plating it. And finally, this pasta along with the zucchini we cooked slightly until it was half-cooked. Looks delicious! Steak-style zucchini and finally, a delicious cheese. Today we have Pecorino cheese. Okay, our zucchini pasta is ready! Okay, itadakimasu! Mmm! This is so delicious, guys! It’s so delicious! The sweetness of the zucchini steak really comes through, and the texture of the zucchini sliced into tagliatelle combined with the umami of the pasta make this really delicious! The ingredients are simple and fairly easy to find, so this is definitely one pasta dish you’ll want to make soon! It’s delicious! So, today’s pasta dish is delicious, but the base is Spaghetti Aglio e Olio, and even just zucchini steak makes a delicious pasta dish, and the umami of the anchovies and cheese also add to the delicious pasta, but the lemon juice and zest also do a great job of bringing out the flavor of the pasta, making this one of the best pasta dishes ever! Thank you for the meal! Today’s zucchini pasta is a fantastic new creation, so make it now! Thank you as always for your comments!
I always look forward to reading them! Okay then, see you in the next video! Bye~! We’ve released a dedicated app for this channel! – With many new, unreleased recipes! We also tell you our favorite equipment and recommended ingredients! If you become a premium member, you can view exclusive recipes and use the ingredient recipe search feature. You can also bookmark your favorite recipes.

今夜はズッキーニを使った南イタリア仕立ての新作パスタ🍝アンチョビの旨味と香りを香ばしく焼き上げたズッキーニのステーキにまとわせて仕上げた、技ありの一皿です🇮🇹ぜひ作ってみてください✨

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材料　1人前
スパゲッティ1.7mm　70g
ズッキーニ　1本使わないくらい
塩　適量
ニンニク　ひとかけ
小ぶりの唐辛子　2本
アンチョビペースト　5g (普通のアンチョビでもOK)
レモン　6分の1くらい
オリーブオイル　30cc
チーズ　お好み (粉チーズでもOK)

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【チャプター】
0:00 オープニング
0:15 材料紹介
0:26 本日のパスタ
1:06 ズッキーニの下処理
3:31 基本の材料
4:31 ズッキーニの下処理の続き
5:02 ソースを作る
6:39 麺を茹でる
6:48 ソース作りの続き
9:02 ズッキーニを茹でる
9:14 麺を合わせる
9:56 完成・盛り付け
10:30 実食🍝

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