池田シェフのカニ缶で冷製パスタ
It’s summer today, so I’ll make cold pasta. This time, I’ll use an easily available crab can. It is a dish that can be used as a substitute for tuna cans. Let’s hold down the points and make delicious cold pasta. Petit tomato crab cans or tuna cans, lemon sweet basil, garlic powder salt, EX olive oil Olive oil does not heat, so a slightly better type Try using it (the finish will be different for each and every one) Finally, pasta. I use in the making will continue to cherry tomatoes is this time you put in a cut in half bowl cherry tomatoes or more because it is larger size in the case of fruit tomato is also delicious fruit tomatoes, and cut into 1/4 or 1/8 size ( (Fruit tomatoes) can be delicious with a strong sweetness . Add 1 to 2 pinches of salt to the cut tomatoes, mix well, mix until the salt dissolves to some extent, and leave it as it is (tomato) moisture. I will use that water as a sauce as well. Cut the tomatoes for squeezing (you can also use lemon juice as a substitute). Use about 2 pieces. Wash the raw basil . Just before combining with pasta. I will tear it off. This is to give the scent of pasta firmly. Also, if you tear it off first, the leaves may become pliable.Since the crab can is used immediately, please open it and put it in the state immediately. Add salt to boiling water. Add more salt than normal boiled pasta. After boiling, the pasta is washed with water, so the salt content is thin. The pasta is boiled until the core of the center is completely gone. When the boiled pasta is cooled, it shrinks. , taking to some extent the slime of that and boil to boiled for 1 to 2 minutes Me over time, which is referred to will be hard texture I think that just the right wash lightly the pasta boiled state of the piping hot with running water pasta You can see that the pasta hardens as you cool it with ice water. Cool it so that it hardens to the core of the pasta . Check the water content from the salted tomatoes and add a can of crab. Crab cans are each soup. Add about 2 pinches of salt. We will adjust it later, so season it to the extent of the pasta. Then squeeze the lemon juice, prepare kitchen paper or a clean towel, raise the pasta that was chilled in ice water, and remove the water firmly.If you do not remove the water well here, the entanglement of the noodles and sauce will be bad. will, also entered the pasta to this process to take the Please firm pasta water to try also took the point is the moisture to make delicious cold pasta when the finish watery here to make any cold pasta it is another point of source was put in a bowl we will finish in the bowl will continue to use the firm will continue to mix will continue to put a little by little olive oil while we firmly mix Lorenzo of olive oil (aroma is uneven good) ( If you don’t add the oil at once, the water and oil in the sauce will separate, so add the oil little by little to mix the water and oil well. Add a little oil and mix well. Repeat the process of adding a little garlic powder . The scent of raw garlic is too strong, so I will use the powder type this time . If you like garlic , use the raw type. In Italy, raw garlic is crushed and put in. Check the taste and add the sourness of lemon . Use a little basil leaf for fragrance. Cut it into small pieces so that the scent is easy to come out . The moment you tear it off, a wonderful scent will come out, so just before putting it in as much as possible. When the sauce becomes cloudy, it is a guide that the water and oil are well mixed . This completes. The rest is serving. Sprinkle salt and sprinkle oil on the finish . Sprinkle basil for decoration. When you want to give a scent, make it bready (the scent spreads in this way for mint) .
市販のカニ缶を使って、夏の暑い時期に食べたくなる冷製パスタを池田シェフが作ります。冷製パスタを作るときの味付けや水っぽさが残らないようなポイントも紹介していますので、ぜひ参考にしてみてください。
◆動画内で紹介している商品の購入が出来ます◆
【Yahoo!ｼｮｯﾋﾟﾝｸﾞ】
https://store.shopping.yahoo.co.jp/carnecchio-store/
◆材料（1人前）◆
【パスタ 80g】【カニ缶 1個】【EXオリーブオイル 適量】【カマルグの塩 適量】【プチトマト 適量】【レモン 2片（レモン汁でOK）】【生バジル 適量】【ガーリックパウダー（スライスしたニンニクでもOK）】※氷水、キッチンペーパーを用意してください。
◆作り方◆
①プチトマトを切り塩をふって混ぜておきます。
②パスタを芯が無くなるまでゆでる（通常の1～2分オーバーが目安）。茹で上がったパスタは流水でさっとぬめりを取り、氷水でしっかりと冷やします。
③プチトマトのボウルにカニ缶・塩・レモンを絞り、ソースをつくります。
④冷やしたパスタの水分をキッチンペーパーでしっかり取り、ソースに入れてしっかり絡めていきます。絡めながらEXオリーブオイルを少しずつ入れていき、水と油が分離しないようにしっかりと混ぜていきます。途中でガーリックパウダーと香りづけで少しバジルをちぎりながら入れ、更に混ぜます。
⑤皿に盛り付けて、塩・オリーブオイル・バジルの葉をのせ完成。
#夏に食べたい料理
#失敗しない冷製パスタの作り方
#こだわりのオリーブオイルで