イタリア料理の基本🇮🇹【イカスミパスタ】感動的に美味しい作り方！

イタリア料理の基本🇮🇹【イカスミパスタ】感動的に美味しい作り方！

Now mix in the squid ink paste. Look at that shine! Lots of mint! It smells like shiso leaves. It’s the best scent ever! It looks delicious! Hi, I’m Chef Fabio!
Today we’re going to make a basic squid ink pasta! Now, let me introduce the ingredients: spaghetti, Japanese flying squid, squid ink, garlic, chili pepper, shallot, spearmint, white wine, tomato puree, and olive oil. Okay, so for this episode of our Italian Cooking Basics series, we’ll be making squid ink pasta for the first time in a while. Squid ink pasta is called “Spaghetti al nero di sepia” in Italy, and there are various theories about its origins, such as it coming from Venice or Sicily in northern Italy, but it is a type of pasta that is quite common in coastal regions like the Adriatic Sea. Squid ink pasta is incredibly black, so you might think it’s a little difficult to make, but it’s actually a very easy and delicious pasta dish, so let’s get started with the basics! Okay, let me start by introducing squid ink. So, most Japanese supermarkets have this kind of squid, and if you can get it, you can use this ink sac from the squid body. But Japanese flying squid doesn’t have much ink, so it won’t give a beautiful black color. But if you go to a supermarket like Aeon or Kaldi, you’ll usually find these squid ink packets. Each packet weighs 4g, so you can use two per serving when cooking. In fact, you’ll find these packets quite often at Italian supermarkets, so they are often used in Italy as well. So, in restaurants, they have these commercial-size bottles of squid ink, so this is what they usually use. So, today we’re going to cook with these packets. And since this is squid ink pasta, we’ll also use squid meat. These are the prepped squid rings and tentacles. Sprinkle a little salt on them. Next up is the base for Spaghetti Aglio e Olio. This garlic clove is quite large, so I’ll just remove the core and use about half of it. The squid and squid ink that we’re using today have quite a strong smell, so when making the Spaghetti Aglio e Olio today, I’ll chop them up finely. Finely mince, like you’re lightly pounding as you chop. Chop the ingredients into small pieces as if you were making a paste. In local recipes, squid ink pasta often uses a small amount of onion, but today we only have shallots in the studio, so I’ll use them, but you can use regular onions. Chop it in the same way as the garlic. A main point of my squid ink pasta is that I use mint instead of the usual Italian parsley.
[Point 1: Use spearmint] When you actually buy mint at the supermarket, you probably have the impression that you’d end up with leftovers, but the key is to use it all and not have any left. So, I’ll just chop this mint as usual. And, since I love mint, I’m put all of this for one serving, but I feel it could be enough for about two servings. The next ingredient that is always included in any simple and delicious squid ink pasta recipe is tomato with its delicious flavor. It’s hard to tell because it turns black, but the truth is tomato and its flavor are often in squid ink pasta. Today we will use Passata di pomodoro (Tomato puree) as the base. Now that all the ingredients have been cut, it’s time to make the sauce. Okay, first add the chopped garlic and chili pepper for a spicy accent. Today we’ll also add shallots. You can add onions here instead. Add the olive oil and turn on the heat. First, heat it until it starts to bubble. I usually use only garlic and chili pepper to bring out the aroma, but today the main ingredient is squid. So rather than making just a garlicky Spaghetti Aglio e Olio, I wanted to bring out the sweetness of the onions and shallots, so I’ll add the shallots at the same time. Now the garlic and shallots are starting to bubble. Next, shake the pan a little to even out the temperature. Then, shake it again like this… Just like this. So, once the aroma of the garlic and shallots comes out, it’s time to add the squid. Once the squid is in, the aroma of the garlic and shallots will be absorbed into it. Next, sauté the squid until it changes color a little. The squid’s color changed a little, and the water content has reduced. Then add a little white wine. Once the white wine is added, turn the heat up to high to let the alcohol evaporate a bit. Now that we have this much liquid, we’ll simmer it over high heat and create the base for the squid and wine. So, at this point, we turn the heat down to medium. Now that the water has evaporated and we have a concentrated base of squid and white wine, it’s time to add the passata di pomodoro (tomato purée). However, if you add too much of it, it’ll turn into tomato pasta, so only add a small amount of tomato flavor. So, the base of this squid spaghetti Aglio e Olio is filled out with tomato puree. Even without the squid ink, this is already a delicious squid tomato pasta. This is the key to making the most delicious squid ink pasta. Now that we have the base of the sauce, we’ll add the squid ink paste. Okay, take out two packets or 8g of squid ink paste. Now mix in the squid ink paste. This will turn the red sauce black in no time. And as you mix it together, this shine emerges. Finally, add pasta water to the squid ink base to thin out the sauce a bit to finish it off. Okay, now let’s boil the spaghettini. We have 30g of salt in 2 liters of hot water.
(A 1.5% salt concentration) So, I’m still boiling the pasta, but when I make the sauce and leave it, it separates like this. Since the base is tomato sauce, it has this tomato color. You can add the pasta water here, but since the squid ink itself contains salt, the flavor is pretty much decided at this point. That’s why we’ll dilute the sauce with mineral water instead of boiling water.
[Point 2: Dilute the sauce with mineral water] The sauce will regain its luster after just a little heating, so there’s no need to worry about it separating at this point. It looks like this. Now that the noodles are cooked, let’s combine them with the base. Okay, today I have a lot of squid ink sauce, so I’ll add well-drained spaghetti, and add plenty of mint as a finishing touch.
[Point 3: Add plenty of mint to finish] Then mix it all together. This will give it a glossy sauce. By adding the mint at the end and heating it, the mint, which is a member of the Lamiaceae family, gives off a fragrance similar to that of shiso leaves. It’s the best scent ever! Looks delicious! Okay, now that the noodles are nicely coated with the sauce, it’s time to start plating! Okay, our basic squid ink pasta is now ready! Itadakimasu! Wow! It looks amazing! *silent confidence* It’s incredibly delicious! This is it, everyone. It’s so delicious, but you’d never guess it from its appearance. You can’t go wrong with this! Today’s recipe is one of my own originals — one that I really love — and it uses mint. But you can absolutely use shiso instead, or make it with something more classic like Italian or regular parsley. It’ll still be delicious. When I was training in Rome, I used to make this recipe using a type of wild mint called mentuccia, so I always used this recipe with chopped mint. I think it’s delicious, so I’ve been making squid ink pasta for a long time. I showed you a sac of squid ink at the beginning. In Japan we often use Japanese flying squid, but in Italy we often use “seppia” aka golden cuttlefish (Sepia esculenta). But of course it’ll taste delicious no matter what kind of squid you use, so I’d recommend this recipe, but I like it with mint instead of Italian parsley. Also, in Northern Italy, in Venice, many traditional recipes do not include tomatoes, but the main point of today’s dish is the addition of a little bit of tomato flavor. Thank you for the meal! Today’s squid ink pasta is definitely the best pasta dish ever, so give it a try! Thank you as always for your comments!
I always look forward to reading them! Okay then, see you in the next video! Bye~! [Broadcasting on Channel Ginga on Saturday, October 25th at 7:30 PM on Communication Satellite! A collaboration program between Channel Ginga, Otona no Shuumatsu magazine, and YouTube’s Fabio Meshi]
A new type of gourmet program where you go from “watching it makes you want to eat it” to “I’ll cook this right away!” – “Otona no Shuumatsu TV ~Fabio Meshi’s Super Delicious Quest~”

イカ墨パスタを美味しく作るファビオポイントは、トマトの旨味とミントの爽やかな香りをしっかり効かせること🧑‍🍳シンプルな材料で、家庭でもレストランのような深みのある味わいに仕上がります✨
イカ墨は今は手に入りやすいので、ぜひこの機会に試してみてくださいね。
パスタに絡む黒いソースの奥に、海の香りとミントの清涼感が広がる一皿です🍝

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材料　1人前
スパゲッティーニ　70g
スルメイカ　45g
イカ墨袋　2袋
トマトピュレ　40g
にんにく　ひとかけ
エシャロット　15g (玉ねぎでOK)
白ワイン　少々
小ぶりの唐辛子　1本
スペアミント　1/2パック
オリーブオイル　35cc

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【チャプター】
0:00 オープニング
0:16 材料紹介
0:29 本日のパスタ🦑
1:05 イカ墨の紹介
2:08 食材の準備
4:07 ソースを作る
7:02 イカ墨を入れる
7:50 麺を茹でる
8:01 ソース作りの続き
8:49 麺を合わせる
9:38 完成・盛り付け
10:00 実食🍝イカスミパスタについて
11:52 おとなの週末TV～ファビオの極ウマ探求

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#イカスミパスタ #ペペロンチーノ #イタリア料理