디시인사이드

https://www.youtube.com/watch?v=o_ZIPijqv38

究極の調理法｜三ツ星シェフに教わる【トマトパスタ】が過去一衝撃でした。

南イタリア・ネラーノミシュラン三ツ星レストラン Quattro Passiここ数年ずっと注目していたシェフで、いつか必ず会いに行きたいと思っていました。ナポリからさらに車で約1時間半。ようやくネラーノの村まで、彼に会いに行くことができました。ファブリツィオ・メリーノ シェフに、レストランで実際に提供しているシグネ...

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4) Chef Fabrizio Ferrari says it doesn't have the feel of a grandmother's cooking and is influenced by Mediterranean cuisine; However, since the ingredients and recipe were surprisingly simple, I decided to give it a try.

Recipe:

5) Ingredients: Spaghetti, red and yellow cherry tomatoes, unpeeled garlic, basil, extra virgin olive oil, salt

* Surprisingly, it's dried pasta. Since it's a Michelin 3-star restaurant, I naturally assumed it would be fresh pasta, so I was surprised.

** The reason for leaving the garlic unpeeled is to add a sweet aroma.

*** The red tomatoes are used for umami and acidity, while the yellow tomatoes are used to add richness to the sauce.

1. Place the halved tomatoes, unpeeled garlic, and basil in a pan, then drizzle with olive oil and sprinkle with salt.

Shake the pan slightly to distribute the salt evenly.

2. Pour enough water to submerge the tomatoes and place over high heat until boiling.

3. Once it starts boiling, reduce the heat to medium-medium-high and let it simmer for 20 minutes. This is simply for making vegetable broth or tomatobroth.

4. After about 10 minutes, mash the tomatoes and garlic, and continue boiling until 20 minutes have passed.

5. After 20 minutes, strain the broth through a sieve and squeeze out as much of the residue as possible.

6. Pour the vegetable broth/sauce back into the pan and reheat about 40 seconds before adding the pasta.

7. Add the pasta, 2 minutes before al dente, to high heat, stir well for about 30 seconds, and let it boil for 1 minute and 30 seconds. This will thicken the vegetable broth and turn it into a sauce.

8. Remove from heat and drizzle with olive oil while mantecare. Ensure the sauce thoroughly coats the pasta.

9.Finished. Garnished with a small basil leaf.

It is different from conventional tomato pasta, yet at the same time, it was the best tomato pasta I have ever tasted in my life.

The description in the video above [YOOXICMAN] says it tastes like a whole line of tomatoes concentrated, and that was not an exaggeration at all; the umami was truly maximized.

Seeing how they extract this level of umami solely from tomatoes without any seasonings like stock, it is clear that a Michelin 3-star chef is indeed on a different level.