苦味と辛味で幸せに ~和風ツナゴーヤペペロンチーノ~

苦味と辛味で幸せに ~和風ツナゴーヤペペロンチーノ~

Not losing to the rain, not losing to the wind I will harvest the bitter gourd today Good size Today I’m going to try making pasta using bitter melon Guess what the pasta is? Yes, Japanese Peperoncino Cut the bitter melon Remove the contents and seeds I will use only half since big it is Half but there is a lot salt-rubbing Next, slice the garlic into thin slices. Center is green… The garlic scent looks delicious I’ll not meet any friends tomorrow so , it’ OK Japanese garlic is a little rich Boil hot water to boil pasta Add salt Oh too much… Cut the pepper into slices. after pull out seeds The other day, the seeds got in my nails and it was very painful. Start to fry First on low heat Add 2 tbsp sesame oil Add the chopped garlic and pepper here. Fry until it smells Started to smell good so I will add bitter melon and set to medium heat continue to fry Oh… Start cooking the pasta This pasta can finish cooking in just 4 minutes 200g Bitter gourd done Add all the canned tuna Fry Reserve 2 tbsp of boiled juice of pasta I will put it in here later Add pasta now Add boiled juice of pasta and 2 tbsp soy sauce A little pepper Put it on a plate and it’s done Finished cooking I used bonito flakes for finishing it’s interesting that they are moving Start eating Itadakimasu Eat with chopsticks despite pasta Sorry to non mood. Very Good It has a special bitterness and spiciness. Bitter gourd bitter Pepper is spicy those make it so delicious The finished bonito flakes are also good Japanese feeling has increased cheers Pasta and wine are a good combination It’s good that I can feel moist by adding tuna. and garlic is also good Actually I like cream pasta but this is added my favorite pasta now And someday I would like to make bitter gourd cream pasta I will spend a relaxing time today

雨にも負けず風にも負けず、
ゴーヤを収穫して、ペペロンチーノを作りました。
ゴーヤの苦味と唐辛子の辛さ、ニンニクのうまみ、鰹節の和風感。洋と和の融合でした。
クリームパスタが大好きで、パスタを作るときはそうしてしまうことが多いけど、今度からペペロンチーノも作ってみたいと思います。

でも、やっぱり好きなホワイトソースをつかって、いつかゴーヤのクリームパスタも作りたいです。