人生で一番感動する豚モツの【トマトパスタ】下処理で生まれ変わるプロの技術！

人生で一番感動する豚モツの【トマトパスタ】下処理で生まれ変わるプロの技術！

Ensure the garlic oil coats the offal thoroughly. Then, add the passata. Lastly, mix everything thoroughly… Hello! I’m Chef Fabio.
Today, we’ll be making Arrabbiata with pork offal! Let’s start with the ingredients: Spaghettini, garlic, chili pepper, Italian parsley, Passata di pomodoro (tomato purée), pork offal, misc. vegetables, aromatic vegetables, black pepper, salt, and olive oil. Today, we’ll be using store-bought pork offal to make Arrabbiata. In Italian, organ dishes are called “quinto quarto.” Organ dishes are a well-established category in Italy, and when you visit Italy, you’ll find a wide variety of them. Among them is what we’re making today, an ultimate dish prepared in the Arrabbiata style. First, the pork offal we bought at the supermarket has already been boiled, so you can use it as it is, but… it still has a bit of a smell, and it lacks flavor, so let’s put the pork offal in this pot.
[If you’re using it as is, you can skip ahead to the sauce-making!] We’ve also prepared aromatic vegetables today: onions, carrots, celery, and some leftover vegetable scraps from the fridge. Cooks tend to keep parsley stems, vegetable peels, and slightly spoiled tomatoes around. We’re going to add these to the offal. Quite a generous amount. Next, add whole black peppercorns. The key is to add a generous amount of salt, about 1.5% to 2% of the water volume.
[Point 1: Add a generous amount of salt] Then, add enough water to cover the ingredients, and heat it up like this. It’s optional, but adding some citrus gives it a refreshing aroma. And a bit of white wine, although it’s optional. Now, heat it in this state. We’re going to bring it to a boil, but since this pork offal has already been boiled, the purpose of simmering it now isn’t to make it tender. Instead, it’s to season the pork offal and reduce any unpleasant odors. Now that it’s boiling and a lot of scum has formed, skim off the surface. The amount of cooking time to gently boil depends on how tender you want it, but since the goal is to infuse flavor and reduce any unpleasantness, we’ll simmer it here for about 15 minutes. We’ve been simmering for 15 minutes. The test for doneness is a taste test. If the broth is delicious, it’s good to go! Now, turn off the heat, and let it cool for a bit. While it cools, the flavors will penetrate the pork offal.
[Point 2: Allow flavors to infuse while cooling] After straining the vegetables, we won’t use them, but the broth from the pork offal is really delicious, so you can use it for simmered dishes, pasta sauces, and even soups. It’s actually incredible! This time, we’ll be using this strained pork offal. Now, let’s make the Arrabbiata sauce. Today we’re finely mincing the garlic. When cooking things like organ meats that may have a slightly strong odor, it’s important to finely mince the garlic while keeping its punch in mind. We’re heating up a bit more oil. In Japanese simmered offal dishes, they often sprinkle shichimi togarashi (seven-spice chili pepper blend). With a similar idea, we’ll add plenty of fresh chili pepper later to give it some heat. Now, once the garlic starts to sizzle, maintain very low heat and simmer for another 4 minutes or so to bring out the aroma of the garlic. Trippa (tripe) stew is a fundamental Italian slow-cooked dish. When making this stew, I always use the technique I introduced earlier to infuse the broth’s flavor into the offal. Knowing this fundamental technique helps with various styles of offal dishes such as cold salads or tomato-based stews or bianco (white) style stews. Today we’ve introduced basic techniques that can be applied to cooking offal in a variety of ways, such as making frites. There are many other offal dishes in Italy, such as Roman trippa stew (Trippa alla romana). Also, in Rome, there’s a stew called “Coratella in umido,” which is a stew made with lamb innards. If you go to Florence, there is a dish called “Lampredotto” that uses guiara. Also, when you go to Northern Italy, you’ll find a dish called “Finanziera” made with chicken and calf innards. There are a lot of offal dishes all over Italy. While we’re preparing the garlic oil, we’ll also start boiling the pasta.
[Salt concentration is about 1%] Because we want a bold Arrabbiata, we’ll use Teflon-coated spaghetti, which is smooth. So, now the garlic is a nice brown color and has a strong punch.
[Point 3: Nicely brown the garlic] Since fresh chili peppers are quite spicy, we’ll add them at this stage. Now that the chili pepper aroma has developed, we’ll add our previously cooled boiled pork offal. Once the pork offal is in, we’ll coat it thoroughly with the garlic oil. Sautéing the pork offal thoroughly at this stage will help reduce any off-flavors, although we’ve already infused it with broth. We’re enhancing the aroma of the pork offal here.
[If you didn’t perform the initial prep with the broth, you can season with salt at this stage.] Also, if you didn’t perform the initial broth prep, it’s crucial to sauté the pork offal thoroughly at this stage to eliminate any off-flavors. The aroma of the pork offal is prominent. Now, we’ll add the Passata di pomodoro (tomato purée). We’ll bring it to a simmer and let the umami of the pork offal and the Spaghetti Aglio e Olio infuse in the tomato sauce. After it comes to a boil, reduce the heat. This Passata di pomodoro is already quite thick. When you heat it, it will become even thicker. So, while water from the pasta would work, let’s add some of that broth we made earlier. This not only makes the sauce smoother and silkier but also adds more pork offal flavor. It’s amazing even on its own, without combining it with pasta. Now we’re waiting for the pasta to finish cooking. I didn’t add salt today, but the flavor is perfect right now. This is because we infused the pork offal with the broth during the initial prep. If you’re not doing the initial prep, make sure to add salt when you sauté the pork offal with Spaghetti Aglio e Olio. Alright, the pasta is done, so let’s combine it with the sauce.
[Today’s pasta is cooked al dente.] Mix this slightly firm Teflon-coated pasta, then add a generous amount of Italian parsley. If it needs more liquid, add a bit of the broth. And mix it all together… Now that the pasta is nicely coated with the sauce, it’s time for plating! *Olive oil* With this, our Pork Offal Arrabbiata is ready! Itadakimasu! Mmm!!! Everyone… This pasta, or rather, this dish is genuinely one of my favorite Italian dishes. About the basis for this dish, when I was still a student and exploring Italian cuisine, there was an old Italian restaurant in Kagurazaka called Ristorante Carmine. I had Trippa Arrabbiata there for the first time, and it made a huge impression on me. I remember how delicious it was. That dish served as the basis for today’s dish. Thank you for the meal! Our pork offal pasta today is packed with Italian cuisine essentials, so please try making it if you have the chance! Thank you for your comments as always! I look forward to seeing them! Well then, see you in the next video! Bye~! “Ricette a base di carne” is available at bookstores nationwide. Please check it out on Amazon!

スーパーで買える豚もつを使用して最高のもつアラビアータを作りました🍝もつ臭さを劇的に美味しくする方法必見ですよ✨

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【材料】
スパゲッティーニ　70g
トマトピュレ　120g
ニンニク　ひとかけ
唐辛子　1本
イタリアンパセリ　4g
豚もつ　100g
豚もつブイヨン　適量

【豚もつベース】
豚もつ　300g
水　500cc
白ワイン　100cc(あれば)
クズ野菜　適量
塩　適量
黒胡椒　10粒　

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【チャプター】
0:00 材料紹介
0:52 豚もつの下処理
3:41 ソースを作っていく
8:07 完成・盛り付け
8:24 実食・参考にしたお店

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