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Pasta (tomato cream pasta with raw sea urchin) | Cooking researcher Ryuji's recipe transcript

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Cooking expert Ryuji's buzz recipe

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Ingredients

パスタ : 90g
(A) Sea urchin : 40g
（B）生うに : 10g
にんにく : 1片
アーリーレッド : 1/2個
オリーブオイル : 大さじ1
アンチョビペースト : 小さじ1
生クリーム : 大さじ4
トマト缶 : 大さじ3
バター : 5g
塩 : 少々
コンソメ : 少々
胡椒 : 少々
パセリ : 適量

Time required

30minutes

Procedure

1) Cut vegetables 02:23
Remove the garlic sprouts and chop them coarsely.
Slice early red thinly.
2) Fry the garlic 04:11
Boil the water in a pan and boil the pasta.
Put garlic and olive oil in a frying pan and fry.
3) Fry early red 04:57
Add early red and fry until tender.
When the whole is roasted, add anchovy paste and stir fry.
4) トマト缶と生クリームを加える 05:50
弱火にし、トマト缶を加えて軽く煮詰める。
軽く煮詰まったら生クリームを加え、混ぜ合わせる。
5) 生うにを加える 07:41
Turn off the heat, add salt, consomme, and drained sea urchin (A) and mix.
6) 仕上げる 10:03
Add pasta and salt and entangle all over.
Add butter, melt, sprinkle with pepper and serve on a plate.
Sprinkle parsley and put the sea urchin of (B) on it to complete.

Point

・ When boiling pasta, add about 1% salt to the amount of hot water.
・ Anchovy paste can be replaced with consomme.
・ Because the odor of anchovies disappears when stir-fried, be sure to add it when frying vegetables.
・ The tomato cream sauce is recommended even if you spread it on bread or sprinkle it on butter rice.
・ Boil the pasta a little harder.