禁断｜オリーブオイルは使わない！イタリア現地の【貧乏人のパスタ】

禁断｜オリーブオイルは使わない！イタリア現地の【貧乏人のパスタ】

Now we’ll make the fried egg. Mix up the fried egg to make it slightly scrambled. Add the hot pasta. Let’s put our fried egg on top… Hi, I’m Chef Fabio!
Today we going to be making Poor Man’s Pasta! Now, let me introduce the ingredients: spaghetti, eggs, lard, garlic, salt, and breadcrumbs. So today, we’re going to make Poor Man’s Pasta (Spaghetti del Poverello) for the first time in a while. Poor Man’s Pasta is said to be a local dish from Naples in the Campagna region of southern Italy. It’s said to have originated during the poverty that followed World War II. Another video from our “Poor Man’s Pasta Series” got over 5 million views on my channel, and last Christmas, I even had the opportunity to make it on the “Kewpie 3-Minute Cooking” segment on national TV. So, up until now I’ve been uploading videos of Poor Man’s Pasta recipes that are easy for Japanese people to eat, but today we’re going to make a local Italian recipe right now! First, for our eggs today, we’ll use two whole eggs. We’ll use one for the sauce and the other as a fried egg topper. Eggs are very expensive in Japan these days, so you might be thinking “This isn’t a ‘Poor Man’s Pasta’ at all,” but in the past, eggs were not something at a store in Italy but rather something you got directly from chickens, so they were an ingredient that was readily available on a daily basis. That’s why eggs are used as the main ingredient. The other ingredient is garlic, which you can find in any household. For the garlic, since we have only a few ingredients today, I want to make sure to bring out its punch. Usually, you always remove the core of the garlic. However, the core of the garlic has a very punchy and bitter flavor. So, today I want to use even that bitter flavor as a positive element, so I’ll crush it as is without removing the core. Then, roughly chop it like this. Southern Italian pasta dishes are all about breadcrumbs. In the past, cheese was a luxury item, so the people of southern Italy had the ingenuity to use fragrant fried breadcrumbs instead of cheese to add volume and flavor. So instead of cheese, we’ll use breadcrumbs, which we’ll fry later. And the fat we’ll be using today is lard, not olive oil. This lard is sold in tubes like this at the store, and we’ll use about 30g of it, the same amount of olive oil we’d normally use. When you think of Italian pasta, you probably think of olive oil, but at that past time, olive oil was a luxury item for the common people, and lard was actually more familiar to them. Lard is something that was born from the Italian culinary spirit of valuing every ingredient, not letting any part of the pig go to waste. Not just in southern Italy, but all over Italy, lard is often used instead of olive oil in old recipes. Now, add 2 tablespoons of lard to a frying pan. Then add the garlic you chopped earlier and heat it. Lard can be cooked in the same way as regular olive oil. First, as always, heat the oil until the garlic starts to bubble. Okay, now the garlic is starting to bubble. Now, because the ingredients are simple today, we’ll slowly bring out the garlic aroma, just like when making peperoncino. Cook on low heat.
[Point 1: Cook the garlic slowly over low heat] Once the garlic has lightly browned, it’s time to start making the fried egg. Okay, for those who are not familiar with lard, you may not know what kind of fat it is, so let me explain it simply. When you heat pork back fat, the fat slowly melts out from the fatty parts. Lard is what you get when you fully render out that fat and let it cool. So basically, it’s just pork fat. So, pork fat is different from regular olive oil in that it has a slight pork aroma, a slight pork sweetness, and a slightly pork-like flavor, so it goes really well with garlic. So even though I’m making pasta, it feels a bit like I’m making ramen. Now, the aroma of the garlic is coming out, and it smells a little like ramen. Now, set the frying pan down and keep the heat on low. Now we’ll make the fried eggs. It’s very difficult to make fried eggs in an aluminum frying pan. I think the eggs often stick to the pan, and the don’t cook properly, but the only way to make it work is to add a lot of oil.
[At home, a Teflon frying pan is okay.] The idea is to drop the egg into oil and frying it while it floats in the oil. By the time the egg is cooked through, you’ll be able to peel off from the pan. Continue cooking the egg without touching it. Once the egg is lightly cooked, sprinkle with salt to season. Yeah, the inside of the egg is still a little bit raw. But today, since this is a simple pasta, I want to create a dish with a variety of textures. We’ll cook the egg so it’s slightly soft in the center, then top the dish with it like a fried egg, so you can break it open and enjoy it as you eat. Scrape the egg from the pan. Wow, I managed to get it off. Then, we’ll place this fried egg topping on a tray, although you can put it on a plate or anything else. Now, about the fat that’s left over inside, I want to fry breadcrumbs in this one pan today, so I’ll put the fat and garlic in a container for now. Okay, now let’s boil the pasta. This dish today is a traditional Italian pasta dish that doesn’t have a clear umami flavor, so I’ll boil spaghetti made with bronze-diced spaghetti, which has a rough, sweet taste. So, we’ll add 30g of salt (a 1.5% salt concentration) to 2L of hot water. Now, let’s put the breadcrumbs in the pan and fry them up. Okay, we don’t have much fat in the frying pan at the moment. There’s no much fat, but when you actually make crispy breadcrumbs, you can get a nice color on the breadcrumbs without oil. The important thing here is not to use high heat as breadcrumbs are very fine and burn very easily. With high heat, the breadcrumbs will burn and turn black before they get that nice golden color. So when making crispy breadcrumbs, cook them slowly over low to medium heat. Take your time, and they’ll brown beautifully, so give it a try.
[Point 2: Don’t cook breadcrumbs over high heat] Yes, the breadcrumbs quickly turned a golden brown color. Then sprinkle some salt on it. By sprinkling salt generously, you are essentially creating breadcrumbs with a flavor similar to furikake seasoning. Mix thoroughly with salt and breadcrumbs… Now that the breadcrumbs are browned, let’s transfer them to a container. So, today we’re going to sprinkle these crunchy breadcrumbs on top of the pasta, and in Southern Italian cuisine, you can basically sprinkle breadcrumbs on grilled fish, but it also goes well with meat dishes, so just a few breadcrumbs add texture to the dish and make a very delicious topping. Okay. Now let’s make the sauce. Add the lard and the crispy garlic. Then heat this again to make the final sauce. Okay. Now, let’s drop the egg here.
[Point 3: Tilt the frying pan and drop the egg into the fat] Once you drop the egg in, sprinkle some salt on top. Now we’ll start making the sauce. Today, we’re topping it with a half-cooked fried egg, so we want to make sure that the sauce we make here brings out the deliciousness of the fully-cooked egg inside. By mixing the egg here, you’re basically making a mixture that’s a bit like scrambled eggs. Then, we thoroughly cook the egg in a punchy base of garlic and lard. Okay. When it gets to be like a slightly overcooked scrambled egg, add the pasta water. Once you mix it together, this becomes the sauce for the Poor Man’s Pasta. It creates a base that’s kind of like an egg drop soup. First we made the fried eggs, then the garlic chips, and then the crispy breadcrumbs, so there’s a very nice fragrant flavor stuck to the bottom of the pan. So the key here is to thoroughly extract the umami flavor and transfer that fragrant flavor to the sauce. Now all that’s left to do is add the cooked pasta and stir. Now, add the hot boiled pasta and then mix it in. Today we’re going to put breadcrumbs and a fried egg on top of this, so I think it’s better to add a little liquid like this to balance it out rather than have the pasta be dry. Since we’re making the authentic version of Poor Man’s Pasta today, we’re going to keep it traditional and skip the plating and just finish it off straight in the pan, staff-meal style! Now that the pasta is well-coated with the sauce, instead of plating it up, I’ll top it with the fried egg I made earlier and sprinkle some seasoned breadcrumbs on top… Okay, our Poor Man’s Pasta (Spaghetti del poverello) is now ready! Okay, so let’s mix it up a bit. So, today I’m going to break up the egg a little and mix it together… So, let’s put this on a plate and eat it.
[Each person puts on as much as they want and eats.] Okay, itadakimasu! Yeah! Everyone, this really does feel like a local pasta dish. As expected, today’s dish lacks any obvious umami flavor. In the other versions of this recipe I’ve adapted, there’s the rich flavor of chicken broth, and as usual, the familiar umami of cheese, which of course makes for a delicious pasta dish. On top of that, they often include the punch of garlic or the obvious richness of a fried egg, so those versions turn out super tasty. But today, since we made it the traditional, regional way, none of those instantly recognizable flavors are in here. But that’s why the most important thing is the amount of salt you use when boiling the pasta. So, please make sure to use the correct amount of salt relative to the amount of water to boil. Today’s pasta doesn’t have any obvious umami flavor, so it’s a very difficult pasta to make. But, I’d like to ask all of you who’ve been watching my videos up until now and who always make pasta to try making this pasta. So, the price of olive oil is currently rising in Japan, and I think it has become somewhat of a luxury oil. However, pasta dishes that use lard like the one we made today are traditional and have been made in Italy for a long time, so even if you sometimes make them with lard instead of olive oil, they’ll have the sweet flavor of pork, making it a really interesting pasta dish. So as long as the oil isn’t too strongly scented, it should be fine, but something like sesame oil might be a bit too much, in my opinion. You can generally make delicious pasta dishes using any other oil, so I hope you’ll try out a variety of pasta dishes without being limited by the oil! Thank you for the meal! Today’s recipe is Poor Man’s Pasta, but it’s a pasta dish that gives you a local feel, so if you have the time, please 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~! 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.

これまで日本人向けにアレンジした「貧乏人のパスタ」を紹介してきましたが、今回はついに、本場ナポリで受け継がれてきた“現地そのまま”のスタイルで作ってみました🍝
シンプルなのに心に残る、イタリアの家庭の味🇮🇹郷土料理の魅力を、ぜひ感じていただけたら嬉しいです✨

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材料
スパゲッティ　100g
卵　2個
ニンニク　2かけ
ラード　30g
パン粉　30g
塩　適量
茹で汁　適量

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【チャプター】
0:00 オープニング
0:16 材料紹介
0:23 本日のパスタ
1:02 材料準備
3:11 目玉焼き
6:25 麺を茹でる
6:44 パン粉のふりかけ
8:15 ソースを作る
10:05 パスタを合わせる
10:46 仕上げ・完成
11:17 実食

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#貧乏人のパスタ #ペペロンチーノ#イタリア料理