The world of peperoncino the chef pursues | To all who love pasta

Hi, I'm Fabio, the chef. Today, I'm going to explain the difference between the three types of peperoncino and make it more detailed. First of all, I'm going to make peperoncino in a cream-based dish, which is also my masterpiece. This pasta is a garlic cream pasta that is slowly heated and mixed with a blender. By heating, the sweetness and umami of the garlic are extracted, and the soft aroma and texture are characteristic of the pasta. This is a pasta that I was born from a blender that was used in the mainstream when I was in Italy. If you have never eaten it, please watch this video and make it as a reference. In the case of cream base, boil it with 1.3% salt. I'm going to use Mancini's 2.2mm spaghetti. I recommend thick pasta because the concentration of the sauce is solid. In this case, the point is to fry it 30 seconds before bagging. Crushed garlic and accented Calabrian pepper. I'm going to use Lorenzo's No. 5, but this is a soft olive oil that goes well with cream pasta, carbonara, and sauces with soft textures. The most important thing when making peperoncino is how much garlic aroma and flavor can be added to this oil. It is best to take more than half the time to boil the pasta. The most ideal way to make it is to stop heating and let the garlic calm down. When the garlic's fibers are loosened, it feels easy to loosen, so the point is to let the garlic rest. Heat it again and when the aroma comes up, the boiling water will enter. Here, 3 to 4 times the boiling water of the oil enters, but originally 1 to 1 is the best to connect the oil and liquid. This pasta is important for the concentration when it is finished heating, so it will enter this much. If the boiling water is about 1.5%, it will be salty, so please adjust it while measuring or tasting. After removing the pepper, the soft taste of the Ayu fish sauce will be added to the softness. Here is the blender. I'm going to mix it quite a bit, but this is the point, but I'm going to make it a pork bone ramen soup, so I'm going to turn it around firmly. It's delicious to taste. Start heating the sauce about 30 seconds before the noodles are boiled. Finally, turn it to high heat, and while it's on high heat, I will cut the shiso. At first, I've been making this for a long time, but I was doing it with Italian parsley, but recently I'm doing it with shiso because I think this shiso is really good. Add plenty of this shiso and let the sauce soak in the noodles here. Finally, pack the acid part of this liquid and mix it while heating it in the sauce. Serve it in a hot state. When using tweezers, the point is to grab it at once at first and twist it firmly. If you twist it like this, you can keep the shape even if you don't have a circle, so twist it like this. Finally, sprinkle plenty of crema and look at it. The sauce is entwined with each noodle and it is in the best state. Finally, sprinkle a little fresh shiso and a sweet-smelling chili pepper and you're done. It's the best. Next is how to make an oil-based pasta that everyone knows. This method respects the way of thinking of Chef Kouji Kobayashi, whom I admire greatly, and is an oil-based pasta that I continue to make with great care for the taste and texture of the ingredients. Italian parsley has a soft leaf and stem, so I want to be conscious of the texture, so I recommend chopping the stem part like this. Chop the leaves into large and coarse pieces. Boil the noodles, but in the case of oil-based pasta, add 1.5% salt. It's a simple pasta that is conscious of the taste of the ingredients, so it's best to have each noodle in a delicious state when you eat it alone. Since it is a type that does not have a sauce, it is boiled for 12 minutes as indicated in the package. This time, I want to be conscious of a little spiciness, so I use finely chopped peppers without removing the seeds. For olive oil, this time I will use an icon of chili that has a good overall balance. Heat it slowly and gently, and then add a little color to it to make it a little fragrant. The amount of oil is about 20g to 30g. When the temperature rises here, add plenty of parsley and lower the temperature while adding the scent of parsley. This is the sauce. As time goes by, the garlic becomes a little crispy, but since it is cut carefully, the garlic and parsley are a little like ragu sauce. Put the hot noodles together and coat each noodle with oil with heat. Even if I say that, I just mix it up. This pasta is a classic classic pasta for me, so when I eat such pasta, I don't use tweezers but tongs to crush it a little. My style is to crush it boldly. Finally, sprinkle the garlic ragu sauce from the top. Simple is the best. This is an oil-based pasta that I don't get tired of eating every day. Finally, when I say Italian, I think there are quite a few ways to make it, but it is a type of pasta that can be boiled and heated on high heat in a frying pan. If you boil the noodles many times, the water will be clogged and salty, so it is important to taste it like this and then add mineral water to adjust it. Add the sliced ​​garlic and crush the peppers. Sliced ​​garlic has a wide cross section, so you can feel the umami more, and you can get a softer scent than minced garlic. So it has a stronger scent than crushed garlic, and it has a weaker scent than minced garlic, so it's in the middle. When making this sauce, it is an image that the scent and flavor are firmly released over low heat. When the bubbles come out from the garlic, turn off the heat. If you heat the fire here, the temperature will rise and burn, so the point is to heat it slowly and slowly. When the scent is firmly established, boil the water 3 to 4 times again. Then turn off the heat again. When it is about 30 seconds before the pasta is cooked, start heating the sauce. Cut Italian parsley here, but I think that the point of deliciousness is to put a lot of Italian parsley, so it is an image to put a lot of Italian parsley rather than ordinary peperoncino. Now I'm going to add the boiled pasta, but I'm going to heat it up here, so I'm going to fry the boiled gel type for about 11 minutes. It's an image that you really boil it and let it suck the sauce firmly in this strong state. Basically, if the noodles are over 90 degrees, the noodles will open up and the starch will come out, so it is a job to slowly thicken the pasta while piling up this thickening and this liquid. In the end, it is an image that the liquid is heated so that it becomes 1. Look at the overall balance, add plenty of Italian parsley at the end, turn off the heat, and then mix. I want to serve it hot, so I'll do it quickly. When serving, grab the noodles firmly with one shot, wind it with a screw, and serve it. Finally, sprinkle the well-emulsified sauce and you're done. Well then, the video is coming to an end, but if you like this video, we look forward to your likes and comments. See you in the next video. Bye bye.