[Cooking with sea urchin roe] Michelin guide Italian sea urchin
Today's dish is sea urchin roe pasta, which starts with the perfect aglio e olio. All the knowledge of pasta, including fire strength, noodle concentration, aldante time, and mantecare, is contained in this recipe. The sea urchin pasta is a pasta that I ate at a place called Italian ashes. As it is a house introduced in the Michelin Guide, it was difficult to follow the menu there, but for this dish, I've been building up the basics from the basics, and finally today. I was able to make a sea urchin pasta that was almost close.
1 serving
Within 15 minutes
혀노K
Ingredients
  • Garlic
    4piece
  • crushed garlic
    1piece
  • Chicken stock
    2TS
  • If it's pasta
    100g
  • bay leaf
    1piece
  • peperoncino
    2piece
Video
Cooking Steps
STEP 1/9
Prepare 3 pieces of garlic by side and 1 piece by mincing. Adjust the concentration of water from 0.7 to 1.0%. If you are using chicken stock, season with a slightly dull soup salinity.
STEP 2/9
Place 4 tablespoons of extra-vergine in a non-heated pan and cook over low heat starting with sliced garlic.
STEP 3/9
Just before the color comes up on the sliced garlic (approximately 1 minute later), add minced garlic to maximize the garlic scent.
STEP 4/9
Add the layer with bay leaves and peperoncino. Wolgye leaves have a very small effect, so if you don't have them, you can skip them.
STEP 5/9
Add the boiling noodle soup ladle to the sauce and mix well.
STEP 6/9
Transfer the noodles 2 minutes earlier from Aldante time to a pen and boil for another 1 minute.
STEP 7/9
Have you heard of Mantegaret? So far, we've put a lot of effort into combining oil sauce and noodle water into one. At the end of the process, there's a mantecare.
STEP 8/9
After mantecare, sprinkle with parmesan and mix well.
STEP 9/9
After plating, finish with 1 teaspoon of sea urchin roe. Take a picture and mix the sea urchin roe and pasta well.
Be careful of salinity when cooking pasta as well as aglio e olio. For example, in the case of Parmesan cheese powder that I used, there is little salinity. When you eat pizza, even if you put Parmesan cheese powder on it, you didn't get the feeling that it was it? But in the case of Parmigiano Regiano, which I introduced you to, there's a little salinity. At this time, when boiling noodles in a pan, add bottled water instead of noodle water to adjust the salinity, and you can take the salinity like this. If you are curious about the focus of this dish and how to improve it, you can check it through the link below. Posting a sea urchin pasta https://blog.naver.com/kevin2376/222018538081
Cooking review
5.00
score
  • 295*****
    score
    Thanks to the recipe, I was able to have a very delicious dinner! Thank you!
    2021-09-02 20:38
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