手作りパスタと3種類のソースレシピ
こんにちは、部活唯一の女子ボクサーの加賀美です、よろしくお願いします！今回が初めての投稿なので自己紹介したいと思います、趣味は：１．料理 （ヘルシーなレシピ作り）２．デザイン （product design、建築、グラフィックなど）３．写真 （主にはフィルム写真）４．運動 （中高では水泳部、サッカー部、ラグビー部、陸上部、ソフトボール部に入部してました。）5. 旅行 （文化・人・自然を良く知るために一つの国を1か月間くらいかけて旅をするのが好きです！今で20か国以上）Academic interests:- Effects of embodied carbon in building materials (e.g. concrete and sand)- Access to higher quality education for all (e.g. with the COVID-19 pandemic, remote learning isn't an option to some)- Importance of toilets (e.g. relations to gender equality, global warming, death rates, sanitation, education etc.)- Sustainable fashion and lowering the carbon footprint of fast fashion. (cost vs. durability vs. ethical labour vs. environmental impact)- Marine conservation, alternatives to non-biodegradable materials, and better monitoring of waste.今日はみんなが簡単に作れるニョッキとパスタソースレシピ（３種類）を紹介したいと思います。- 手作りニョッキ -ージャガイモ（３つ）ー卵（1個）ー小麦粉（1カップ）-3 potatoes🥔-1 egg-1 cup-ish of flourBoil or microwave the potatoes (with the peel) until soft and drain or wipe off excess water. Then peel the potatoes (we keep it on to minimise water absorption that affects the dough). Mash the potato until smooth while still hot, then let it fully cook down (10-20 minutes).Mix in an egg into the mashed potato mixture. Then on a powdered surface, add your cup of flour, and keep on combing until it is no longer sticky and dry to the touch (while still soft). I did this step randomly and kept on adding flour until it felt right. Then divide the dough and roll into stripes. Cut the strips and use a fork to leave an imprint on the surface. Make sure to flour each gnocchi once you do this process to stop them from sticking together!Add the gnocchi into salted boiling water, remove the gnocchi once they rise, you can remove it from the pot as they rise one by one).They should start to float after 1-2 minutes!An optional step I would recommend is pan-frying the gnocchi after boiling it to give it a nice crisp golden brown exterior. Finally, combine with your sauce and voila!１．白ワインソース-fresh herbs(oregano, thyme, parsley)-Italian sausage-concentrated ham (bacon/pancetta etc)-lemon juice-white wine-chicken stock-hard cheese (parmigiano reggiano)On high heat, add bacon cut in small chunks and minced garlic. You do not need to add any oil as the fat from the bacon will do the job, keep on pan frying the bacon until crispy and add chunks of smoked Italian sausage broken by your hand once removed from the casing. Keep on cooking and add lemon juice and stock, then let it reduce, and repeat. Add your fresh herbs (I used thyme, and oregano) and let it simmer in the oil. Then add white wine and continue to let it reduce.Once cooked, the contents of the pan into a separate bowl while draining the oil. Discard some of the oil, while leaving some so we can pan fry the gnocchi once boiled. Once the gnocchi is boiled, you can drain the water, while saving some of it for later. Add the gnocchi into the frying pan with the oil left over from before until crispy. Then add back the meat/sausage and stir it together. Finally grate some cheese rind and hard cheese (used parmigiano reggiano). Stir to combine.Then top with fresh parsley and more grated cheeseenjoy! 2．マスカルポーネ入りのトマトソース-Left over pan-fried italian sausage and bacon base (from sauce 1)-Cherry tomatoes-Diced garlic🧄-Canned tomatoes🥫-Homemade Apple jam-White wine-Herbs of choice (I used oregano, thyme, and parsley)-Parmagiano reggiano-Mascarpone-Black and red pepper flakes-optional: Diced salted cashewsIn a pan, combine all the ingredients (one-by-one in that order, leaving the dairy for last). Then into the sauce add gnocchi that has been boiled and pan fried in thyme and unsalted butter with a splash of left over gnocchi water.Topped with thyme and more parsley!3．キノコのクリームソース-White onion 🧅-Garlic 🧄-Mushrooms of choice-Herbs of choice-Lemon juice-Chicken Stock-Heavy cream (or Milk)🥛-Mascarpone(optional: cashew nuts)Sautée diced onion and garlicin olive oil until golden brown. Then add parsley stemsand let that soften before adding mushrooms(I used a bunch that was in the fridge, doesn'tmatter what kind). Then add lemon juice, let it reduce. Then add chicken stockand white wineand let it reduce. Once that’s done, you can combine milk or heavy cream, and mascarpone along with other herbs (I used thyme and oregano). I added crushed cashews for extra texture.Add the gnocchi that has been boiled and pan fried in butter and thyme) and add extra pasta water. Then let it reduce and serve!Topped with black and red pepper along with crumbled feta and fresh oregano.途中で日本語に訳すのが疲れたので、中途半端になってしまい、すみません。このようなレシピはインスタ：@kotosbellyに時々載せてるので参考にしてください。ばいばーい
