濃厚なバジルオイルとトマト水、花ズッキーニが口の中で一体に！｜「リストランテナカモト」仲本シェフ｜【ラビオリ】【手打ちパスタ】【プロのレシピ】【お店で提供】【絶品】【思わず笑っちゃう一品】

濃厚なバジルオイルとトマト水、花ズッキーニが口の中で一体に！｜「リストランテナカモト」仲本シェフ｜【ラビオリ】【手打ちパスタ】【プロのレシピ】【お店で提供】【絶品】【思わず笑っちゃう一品】

Hello, I’m Nakamoto from Ristorante Nakamoto in Kyoto. Today, I would like to make a pasta dish. We’ll make ravioli, a type of pasta with filling inside, by kneading it from the dough. I will combine it with delicious tomatoes and zucchini this time of year, as well as fragrant basils we’ve got today. We’ve also got some zucchini flowers, which are only available at this time of year, so I’m thinking of using that along with the other ingredients as well. Here we have the basils. Basil grows pretty quickly, and we usually get a lot of them from farmers this time of year. It’s not easy to consume this many basils, so I’m going to use them as oil this time. So let’s make the basil oil. First, you have to remove the stems like this. Of course, you may remove them thoroughly, but you can still make a delicious oil even if some of the soft stems are left. Boil the water and add about 1.5% salt. This will also be the boiling water for the pasta. And prepare a bowl of iced water to set the color after boiling. Boil in several batches. You just need to boil them quickly, maybe for 2 to 3 seconds. And then cool immediately in the iced water to set the color. The key here is to boil quickly and cool in iced water immediately. Let them take a good soak in cold water. Now we squeeze it. Squeeze and remove the water properly to make a good oil. Now we’re going to put them in a blender. Here I have sesame oil from Taihaku. You could use olive oil instead, but it has an olive flavor, and I think it would be better to use oil with no such scent. We use sesame oil from Taihaku, but if you only have vegetable oil, you can use that as well. I think sesame oil from Taihaku is the best in terms of making flavored oil. Weight the basils we just boiled and squeezed, add the same weight of oil to it, and put them in a blender. In this way, you can make the flavored oil with whatever amount of basil you have on hand. [Put 120g basil and 120g sesame oil in a blender.] You can just use a typical home blender. Just like this. Scrape off the basil around it and mix it in several times. Here I have a bowl, 2 colanders, and a sheet of non-embossed felt kitchen paper. A typical kitchen paper is too fine and difficult to filter, so this kind of felt kitchen paper for removing oil would be the best. Let’s put the oil in it. [Filter with a colander.] Now, leave it for about 2 to 3 hours in the fridge or a cool place. If possible, prepare it the day before and leave it for a whole day to take the best from it. Right now, we already have this much. You can see the nice flavored oil there. Let’s leave this for a while. Next, I’m going to make tomato water. It’s a sort of consommé but made from tomatoes. We’ll be making a clear tomato juice by putting tomatoes in the blender and filtering with felt kitchen paper. Start by cutting the tomatoes. [Cut the tomatoes into quarters and add them to the blender.] Here, add a pinch of salt. And let’s start the blender. You can just blend it thoroughly. Blend it for about 30 seconds, and it’ll be like this. Now we’ll be filtering this again. As we did for the basils, we only want to take out the liquid from it, so instead of straining it, we’ll just leave it like that and take out the clear juice from it. Leave this for a while, and you will see the clear juice pooled in the bowl. [How long should I leave it?] It can take as early as 30 to 40 minutes, but it depends on the tomato you’re using, and it will take longer if the tomatoes are gelatinous like this. So you might want to also prepare it the day before or on a day you get lots of tomatoes. Next, let’s prepare the pasta dough. Here we use special semolina flour, we ask them to grind it as finely as they can, so it might be hard for you to get this on your own, but you can instead mix strong and light flour to make it. Mix them in a ratio of about 6 strong flour and 4 light flour. Here we have 120g in total. So let’s get started. We have 5 egg yolks in a bowl. Here, add a dash of olive oil. We’ll be adding the yolks here. First, start with 2 yolks. Break them with hands and mix them together. We will make a rich yellow pasta dough using only egg yolks. It’s difficult to say how many grams of eggs are needed because the amount of water it can contain depends on the condition of the flour. So add it a little at a time and adjust according to its condition. Use your hands to rub them together and spread the egg over each grain of flour. Combine together rather than kneading. Okay, now let’s add one more. The same thing applies. Use your fingers to mix and rub them together. While removing the flour from hands. Combine together rather than kneading. Now let’s add the last egg yolk. When you get to this point, each grain will be larger than the beginning. We’ll eventually combine these into a single lump. You may add one more egg yolk if they still don’t combine well. But since we have lots of leftover whites, we can add them instead to improve the texture. Add little egg whites, and do the same again. Of course, you can make a rich dough made entirely with yolks, but you can also use egg whites as a way to consume the leftover. The flour will start to clump up, so work it into a single lump while removing the flour from your hands. Do not knead the dough at this point, as it will activate the gluten and make the pasta tough. So just combine into a single lump, and we’ll later roll out into a thin layer. It will end up like this. Now let it rest in the fridge for 20 to 30 minutes, and it will become nice and shiny. Wrap it up tightly. Wrap it tightly so that it doesn’t come in contact with air, as it will become hard when exposed to air. Put this in the fridge. Now, the next step is the sauce. Start with the zucchini. Our local farmers produce good zucchini with flowers. Take the bottom part first. Remove the bottom leaves as well, as it is much harder on the fresh ones. And take the flower apart. We’re not using the stigma. Only the zucchini and the petals. Flowering zucchini are extremely rare, and I don’t think you can find them in regular supermarkets, so you can use regular zucchini instead. But if you can find one in the season, I think it will make it even tastier. Now, let’s break down the petals one by one. We’ll cook them in a pot to make the sauce. Okay, we’ll leave it in here. Now on the zucchini. Cut off the tough ends of the zucchini. If you’re using a large zucchini, it is best to remove the seeds as they make the sauce watery. But the smaller ones are much more concentrated, so we can simply cut them into small pieces. The next up is the potato filling to fill in the ravioli pasta. Here we have a boiled potato. Boil in the same water with salt as for pasta. And then we have a bowl and a strainer. Peel off the skin and strain while it’s still hot, so it’s easier to do both. Strain it while it’s still hot. Press down on it without pulling it toward you. Press it down. The key here is not to knead toward. Kneading it will make the potato plumply, so strain it by pressing straight down. And then, here it is. There’s some left on the back, so take it off as well. It’s just like making mashed potatoes. Here is a mascarpone cheese. Potatoes and mascarpone cheese go very well together. I think it will be delicious no matter which mascarpone cheese you use. 200g of strained potato… oh, that’s exactly 200g. And add 100g of mascarpone cheese, half the weight of the potato, for the perfect balance. Add 100g of mascarpone cheese to 200g of potatoes. We’ll mix this together. The potato is still warm, so I think the cheese will melt and blend in easily. Again, try not to knead it, but slash it with the spatula. You can see that the cheese is gradually melting with the remaining heat from the potatoes. Since this will be the filling for the pasta, add a little salt to give it a solid flavor, so it matches better as a pasta filling. Taste it and add more salt if needed. The creamy cheese is already making this look delicious. If the cheese is too hard and you need more water, you can add some milk or fresh cream to adjust the hardness to this level. Okay, now it’s done. Cover directly with plastic wrap until it cools. Now we’ll make the sauce. First, add a dash of olive oil to a saucepan. Then add one anchovy filet for the amount of zucchini this time. Heat it a little to sauté. Once it starts to cook, add the zucchini we just prepared. Then slowly sauté the zucchini. Fry it until it’s slightly wilted but still has some texture. After they’re roughly cooked, add the zucchini flowers all at once. And fry them together. Set the heat to low once the flowers are wilted. And here, add a little boiling water with 1.5% salt we just prepared to boil the pasta, and moisten the sauce. Of course, you can add chicken or clam broth if you have it, and we usually add clam broth to enhance the flavor. But if you don’t have those at home, you can add the boiling water for pasta to make it more like a sauce. You see the water oozing down like this. Cook the zucchini until it’s cooked through but still has some texture, and we can just let it sit here. Next, we’re going to finish the pasta dough. Now let’s finish the pasta dough. Here’s the filling you just prepared with potatoes and mascarpone cheese. Put this in whatever pastry bag you have. And then, cut the pasta dough we just made as needed. Sprinkle some flour to prevent it from sticking, and roll out with a rolling pin. First, hold and stretch with one hand. We usually use a pasta machine to stretch the dough when in business, but this time I will use a rolling pin so that you can do it at home. Of course, you may not have the breadboard at home, so you can instead use a cutting board or a table and sprinkle the flour on it. Rotate the dough, and sprinkle more flour every time it starts to stick. Stretch it as thinly as you can so that it boils quickly and you can enjoy the texture of it. Roll it out from the center to outside, turn the dough, and flour it if it starts to stick. The dough will dry out as you put more flour on it, and the pasta will get tougher. So from this point on, try to spread out the remaining flour instead of adding more flour. Try to stretch it to the point where it can’t get any thinner, and the texture will be really good at the end. Roll it out to this level. So let’s cut this in about half. Turn it so that the cut side faces you. We’ll be using half of this cutting mold to cut the dough. If you don’t have this kind of mold, you can simply cut it into squares. Squeeze out in the middle. Then, fold it in half and remove the air around each filling. Like this… oh, it’s a bit broken. Now let’s cut it out. And then, staple it with a fork. Just like this. There is no need to glue it with water if you’re forming it right after stretching it. We’re stapling it with a fork anyway, so it basically won’t break because of not gluing it. Boil them as soon as you form to make them tasty. So here’s the tomato water. You can see a pool of clear liquid full of tomato flavor. Depending on the quality of the tomatoes, this may take a very long time, so it’s probably safer to do it about a day in advance. And here’s the basil oil. The deep dark color of the basils. So let’s now boil the pasta. Put the ravioli, the pasta we just prepared, in the water. It only takes about 20 seconds to boil if they’re freshly formed. I really want you to try the taste of this freshly made pasta. Make them in a slightly smaller size so that they will boil up quickly and the filling will be just right. Making them in larger sizes will take longer to boil, resulting in an imbalance between the heating of the dough and the filling. So I think the best size would be the ones I just made now. We can take them out now. Take them on a vat, and let’s serve them on a plate. Start with the zucchini sauce. Put them in the middle. And the next with the ravioli. Put them so that the sauce underneath is hidden. And here, we’ll put some herbs. You can use dills or whatever. I’m putting some oxalises now. You can put your favorite herbs like some little basils or shiso leaves (Japanese basil) to make the dish more fragrant. Then, we’ll use the tomato water as a sauce. And this is the basil oil we made earlier. It’s got a deep dark color. Drizzle it into the tomato water, and we pour it over the pasta in front of the customers. And it’s now done. [Now, let’s eat it!] [This is “ridiculously” delicious.] Thank you very much. [The tomato sauce is making it really delicious.] [Let me try it with the zucchini too.] [Everything is so perfectly balanced and really delicious.] I tried to preserve the texture of the zucchini while also offering the precious zucchini flowers this time of year and combined with the perfect pairing of basil and tomatoes. Ravioli is all about the flavor of the dough and the filling. Since all the ingredients were plant-based this time, I combined the mascarpone cheese with potatoes to make it more filling. [Thank you very much for your recipe today.]

プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、京都府木津川市にお店を構える「リストランテナカモト」の仲本シェフから、超本格「ラビオリ」を紹介して頂きました。

こちらのメニューは、2021年7月6日（火）発売の『料理王国8月号』に掲載されています。

★Point
＊家でも真似できるバジルオイル
0:45
25:40
＊濃厚エキスたっぷり！トマトウォーター
5:21
25:18
＊素材の味を生かした絶品ソース
11:56
17:53
＊まさにプロの技！手打ちラビオリ
7:39
14:00
20:42
25:49

■分量
・バジルオイル
バジル 120g
太白ごま油 120～150g
※1:1～1:1.25の割合

・トマト水
トマト 適量
塩 少々

・ラビオリ
セモリナ粉 120g
卵黄 5個分
卵白 適量

じゃがいも 1個（200g）
マスカルポーネ 100g
※じゃがいもの半量

花ズッキーニ 適量
オリーブオイル（炒め用） 適量
塩 少々
ハーブ 少々

パスタ塩水濃度 1.5%

アンチョビ フィレ 1枚

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・リストランテナカモト「いろいろきのこのオイルパスタ」
　https://youtu.be/-z0yuX10sqQ
・アルテシンポジオ「もちもちニョッキ」
　https://youtu.be/qTdnlCqN1Ec
・ロットチェント「辛めのアラビアータ」
　https://youtu.be/1595_TElU0M

★他チャンネルオススメ動画
・Peaceful Cuisine「バジルと胡桃のラビオリ」
　https://www.youtube.com/watch?v=fX0VUuAXbFA&t=153s
・料理人丈二郎「【漫画飯】食戟のソーマ＜ラビオリ・ド・ラングスティーヌ＞を本気で再現」
　https://www.youtube.com/watch?v=YBmUVWeffmA
・ファビオ飯「手打ちパスタ」
　https://www.youtube.com/watch?v=PD5szpDQ2P0

◇リストランテナカモト

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#ラビオリ＃手打ちパスタ＃花ズッキーニ