衝撃｜星つきシェフに教わる【暗殺者のパスタ】こんなの初めて見ました…

衝撃｜星つきシェフに教わる【暗殺者のパスタ】こんなの初めて見ました…

I’m going to break the pasta. (It’s my first time seeing a chef break pasta, haha) Use a spatula to flip it over again, and it’s done! This is perfect! Hi, I’m Chef Fabio. I’m in Italy right now, and I’ve come to visit Chef Antonio — the chef I filmed a video with two years ago as some of you might remember — because he’s working in a new kitchen! Today, Chef Antonio will be making his version of spaghetti all’assassina. I can’t wait to learn from him! Chef, please say hello to our viewers. Hello everyone! Hey, Fabi! Thank you for coming to see me again this year! I’ll introduce a unique recipe to you, Fabi. What makes it unique is that, in traditional Italian cooking, people usually make dishes like pasta al forno (oven-baked pasta) on Sundays. But this dish is quite special, and it shares some similarities with the Apulia-famous spaghetti all’assassina. Still, it’s actually a completely different dish. While spaghetti all’assassina uses whole noodles, for today’s dish we’ll intentionally break the spaghetti so that after cooking the entire surface becomes nicely crispy. It’s just like an oven-baked pasta you’d make at home on a Sunday. These are the main ingredients. Tomatoes, tomato paste, chopped “Pera d’Abruzzo” tomatoes, a specialty of Abruzzo, butter, Parmesan, chili pepper, garlic, and this oil made from bell peppers dried in a spinner, a specialty of Abruzzo. This color is the result of the process. This recipe can be found all over Italy, from north to south. By the way, Chef, do you like spaghetti all’assassina? Of course! I love all pastas and Italian cuisine! But I wanted to make this for you Fabi because oven-baked pasta a quintessential Italian dish, so I thought I’d show you how to make spaghetti all’assassina as an oven-baked pasta. Chef, I’m so excited! Let’s get started! Take the garlic clove, cut it in half and remove the core. We’re just starting to create a garlic base and then adding it to a pan. If you use more garlic than this, the base will be too fragrant. A little bit of chili pepper. Are these chilies local? Yes, it’s a local chili pepper, but it’s not that spicy. I don’t really like spicy food. Let’s heat up the frying pan. Just extra virgin olive oil. Do not cook too hard. If you cook the aromatics over too high a heat, the aroma will become too strong. By cooking them slowly, you can bring out the sweetness of the ingredients. This is about okay. Remove from the heat and let it cook in its residual heat to bring out the aroma. Is that tomato sauce? Yes, a classic tomato sauce. Add a little tomato paste. Mix the base thoroughly. Do not add salt at this stage. The appeal of oven-baked pasta is the crispy top, right? Everyone only wants to eat the top. So today I’ll break the spaghetti in half and cook it all the way through until crispy. That way you can eat as much of that crunchy part as you want. It’s like lasagna, right? Yes, the top part of the lasagna. The pasta is too long, and I want it to fit on the plate just right. So instead of using the pasta at this length, I’m going to break it! (It’s my first time seeing a chef break pasta, haha) Of course, I won’t throw away the broken pieces! I’ll add them to soup pasta. Add the pasta. Start cooking the pasta without stirring. Slowly cook it in the tomato sauce. At this stage, there is no water and it is just tomato sauce, so it will take some time to heat up, so cook it slowly. It will take at least 20 minutes for the pasta to be done. 20 minutes? That’s right. Add a little water and reduce the heat to low. Heat slowly. Push it down like this, so the crispy parts form on both sides. Does this spaghetti all’assassina have three kinds of tomatoes? On top of that, I added fresh tomatoes because I wanted it to have a fresh element. I’ll also add some Parmesan. I’m going to add a little bit of water. This recipe takes a little time, so it’s best to make it on a Sunday, like you’re making an oven-baked pasta. I see. Heat it slowly. Look, it’s starting to caramelize. It’s getting crispy on the bottom. We’ll spread the pasta out evenly on the plate and serve as is. Does everyone in Italy know about spaghetto quadrato (square spaghetti)? Yes, most Italians know it. There are many different types of dried noodles, such as bucatini, ziti, capelli d’angelo, and many more. This time I chose spaghetto quadrato because I like that it gets browned on all four sides. The key to this dish is to make sure it’s crispy but not too dry. Otherwise, it becomes difficult to eat. So you want it to be a little moist, like the crispy edges of lasagna. Can you taste the garlic and spiciness? I haven’t added the salt yet, as I’ll adjust it at the end. But it’s already delicious! Yes. We’ll add a little more water. Of course, I don’t throw away any leftover pasta because I can use it in other dishes. You can add it to soup or make Pasta Mista with vegetables, potatoes, and beans, but never throw it away. The only reason I broke the pasta was to adjust its size for its appearance and because I wanted to serve it whole. Is this what you call the classic way, the idea of ​​”cucina povera” (food for the common people)? That’s right. Nothing in your kitchen should go to waste. It’s important to always think about how you can use it and come up with new ideas. Slowly turn it over. The caramelization is starting! That’s right. This is the part of the lasagna that everyone wants to eat. Look how crispy it is! That’s the best part. The pasta is starting to soften, but it will take a little longer. So this crunchy part… It’s like a celebration! Does everyone like it? Everyone loves it! It’s the same in Japan. Everyone loves the crispy texture on the bottom of cooked rice. It’s the most delicious part! This is the most delicious part! It’s called “okoge.” Chef, I have a question: for Italians, is breaking pasta seen as a positive or negative thing? For Italians, breaking pasta and mixing things up is a way of recycling, so it’s totally okay because it means not wasting any leftovers. You can also mix this spaghetti all’assassina with folded spaghetti, penne, or other pasta. The important thing is to watch the cooking time carefully. You can mix in different types of pasta. In fact, I really like to mix different types of pasta. And you can mix potatoes and pasta together or add white beans. I love pasta e patate (pasta and potatoes)! Is that so? See, it’s not done yet. The pasta won’t bend. It’ll take a little longer. The key to making this recipe is to use a non-stick frying pan. But this isn’t spaghetti all’assassina. I wanted to capture the crunch of oven-baked pasta, with a little butter to finish. Then add a little Parmesan to bring the flavors together. Some people put Parmesan on oven-baked pasta, others mozzarella, but either way, it always has cheese on it. I prefer Parmesan, though. It’ll be done soon. Is it almost here? Give it a taste. (Japanese) Hot, hot, hot! Delicious! A little crunchy, right? Take a look! Wow. How should I put it, it’s slightly burnt? Yes, it’s slightly burnt! I’m not going to flip it over anymore. I’m going to cook it like this. I also like to eat it a little cool, not too hot. Plus, I like to eat with my hands. Can you still eat this pasta if it’s cooled down? Yes! Now, scoop it up with a spatula and flip it over again, and it’s done! Can I take this pasta to the beach? That’s right! You can take it and eat it! This is perfect! It’ll be finished soon. Okay! A little more water, a little butter on top. Butter?! Just a little bit! That’s interesting. (Japanese) Isn’t this interesting? A little Parmesan. This is absolutely delicious! This is oven-baked pasta. Yes. This is new! It’s amazing! Give it a taste! Is it done? It’s almost here. It reminds me of oven-baked pasta. This is the taste from my childhood memories. Is that so? There is a similar dish in Japan. Usually in Italy, when we make oven-baked pasta, it’s placed in the middle of the table. So kids, like I did when I was little, always take the top part and eat it because that’s the best part. So when I make this dish, it brings back memories. When you were a child? That’s right. This feels perfect! This is the most interesting part of the recipe. It’s so beautiful. There’s no problem serving it at room temperature. It’s amazing! It even smells a bit like pizza. Yes, this is amazing! [Pro tasting time!] It’s delicious! It’s so delicious!
(He’s in a good mood!) [Chef keeps eating, haha] Chef, it must be absolutely delicious! This is Sunday pasta! It’s amazing! It smells nice. Now, let’s start plating. A unique side of this pasta is that it can be put flat on a plate. Once it cools, you can eat it with your hands or tongs, or cut it with a knife – whichever style you prefer. I don’t really like piles of pasta because that looks heavy. Like a pasta nest? Right. That’s why I like to serve it flat on a plate. This is my own view of spaghetti and pasta, but I think everyone can have their own opinion on it. We’ll spread the crispy spaghetti on a plate and top with a few diced tomatoes. This adds a bit of creaminess and freshness. Another important thing is that when you eat oven-baked pasta, the fat from the ragu comes out, right? That fat comes out when it’s mixed with the tomato sauce to create a red sauce. This time, I recreated that in this dish. What I’m pouring on now is sweet chili oil. Is this an Abruzzo flavor? Yes. And of course, basil is an essential ingredient for tomatoes, as it adds a freshness to the whole dish. Let’s have a taste! Yeah! This is my Spaghetti Croccanti, a dish that reminds me of the pasta al forno (oven-baked pasta) that Italian families make on Sundays and is a part of my childhood memories. Back then, I would always eat the top part of oven-baked pasta. Of course, this one only has tomatoes, not ragu. Thank you, Chef! I like to eat this dish with Japanese chopsticks because they feel very clean and allow you to really enjoy the crunch of the spaghetti. Or, at home, I often use tongs to eat them. (Japanese) So beautiful! This is important. So this how you eat it? This is how you eat it. When you eat it like this, you can taste the tomatoes, spaghetti, Parmesan cheese, and butter, right? (Japanese) This is incredibly delicious! And it’s a little crunchy, you know? I love that crunch. Chef, this food is so delicious!
(It’s so delicious it makes me laugh!) All the ingredients are well-balanced and in harmony. The spaghetti still has that crispy texture, right? See that it’s still crispy? I’m glad you liked it, Fabi! I really liked it! I think Japanese people will probably like this dish too. Why did you want me to teach you this dish? The reason is there’s a similar dish in Japan, a Japanese pasta dish called “naporitan.” The taste is very similar. Is that so? The Japanese pasta dish naporitan has ketchup inside. Oh, I see. That’s why it has a slightly sweet taste.
(The sous chef looks grossed out, haha) This sweetness is a flavor in the memories of us Japanese people. The natural sweetness of the tomatoes also gives it a fragrant aroma when cooked in a pan, making it very similar to the dish you’ve made today. That’s why this flavor is so familiar to Japanese people. Did you know I love Japanese food? Thank you, Chef! I want to go to Japan! We look forward to seeing you in Japan next year! (Japanese) Okay, thank you for the meal! (Japanese) Okay then, see you in the next video! (Japanese) Bye~! Ciao! Okay everyone, happy cooking! [In the next Chef Fabio in Italy episode… I’ll be making a crazy ramen for a wild Italian chef!]

今日は、数年前から交流のあるトップシェフ・アントニオ・ザッカルディが作ってくれた “創作・暗殺者のパスタ（Spaghetti all’Assassina）” をご紹介します🇮🇹
暗殺者のパスタは、ニンニク・唐辛子・オリーブオイル・トマトで仕上げる、南イタリア・プーリア州バーリ発祥の名物料理🍝今日は、ザッカルディシェフによる、伝統 × 創造が融合した“トップシェフ流の暗殺者のパスタ”驚くべきテクニックと発想が次々登場します。
唯一無二のパスタ料理、ぜひ最後までご覧ください✨

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【今回の旅】
今年もイタリアに1ヶ月間滞在してきました🇮🇹
マルケ州を皮切りに、アブルッツォ、ヴェローナ、ミラノ、プーリア、そしてネラーノまで各地を巡りながら撮影を行いました✈️
昨年に続き、星付きレストランでの研修風景や、長年訪れてみたかった三つ星レストランでの食レポ、さらに現地トップシェフたちとのコラボパスタ動画など、今年はより深く“イタリアの今”を感じられる内容をたくさん収めてきました🧑‍🍳
現地で生まれたご縁を大切にしながら、毎年パワーアップしてリアルなイタリアの現場とその魅力を皆さんにお届けしていきます。
僕自身、イタリア料理人として心が躍るような経験や感動をそのまま動画に残し、皆さんと共有できることが本当に嬉しいです。
いつも動画を観て応援してくださる皆さん、本当にありがとうございます！🇯🇵🤝🇮🇹

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【チャプター】
0:00 オープニング
0:15 本日のシェフ
0:39 本日のパスタ料理
1:18 材料紹介
1:43 暗殺者のパスタは好きですか？
2:06 調理スタート
2:36 ソースを作る
3:30 パスタを入れる！？
7:23 パスタは折ってもいいですか？
9:34 最終仕上げ
12:06 盛り付け
13:41 完成！
14:03 実食
16:01 日本料理が大好き
16:11 Ciao🇮🇹🤝🇯🇵
16:20 次回！

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🇮🇹イタリア滞在動画リスト✈️
①レジェンドシェフに教わる【ペペロンチーノ】カルロクラッコシェフ

②大暴れ｜【暗殺者のパスタ】イタリア人の豪快な焼きパスタ

③ミラノに来たら絶対食べて欲しい！【永久保存版】レストランが世界遺産レベル！

④星つきシェフが考える！【暗殺者のパスタ】こんなの初め見ました…

⑤日本人なら旨いラーメン作れるよね？【賄いラーメン】イタリア人シェフから無茶振り！

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ファビオ飯公式アプリ📱(↓ダウンロードしてね)
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🥗前菜、ドレッシング、魚料理、ブロード等の動画も配信中です！

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📚ファビオのレシピ本📚
【NEW】フライパンひとつで完成！ 至福のおうちパスタ🆕
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【１冊目 】パスタと出汁に特化したパスタの本🍝
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「出汁と素材の味を最大限に引き出す ファビオのとっておきパスタ」

【２冊目】ワンランク上の味になる家庭料理本🍛
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「自分史上最高に美味しくできる ファビオ式定番おうちごはん」

【３冊目】肉の火入れに特化した肉料理の本🥩
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「火入れを極めるファビオの肉料理」

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#暗殺者のパスタ #イタリア料理 #トマトパスタ