【深夜のピリ辛肉団子】 人気イタリアン #レガーロ オーナーシェフ #小倉知巳 がつくる酒がすすむ一皿とは【金曜、23時の台所】

#Tomomi Ogura has transformed the classic Italian home-style dish, polpette (meatballs), into a perfect accompaniment to late-night drinks! It pairs well with wine and any other alcoholic beverage. 🍾 Incidentally, the chef describes it as "extremely spicy," but the spicy kick is surprisingly addictive. Even those who don't like spicy food will likely find it easy to eat, so please give it a try! ■Ingredients ・Ground pork・・・・・・・・・・・・200g ・Onion・・・・・・・・・・・・・200g ・Garlic・・・・・・・・・・・・2.5 cloves ・Anchovies・・・・・・・・・・・Approximately 5 fillets ・Breadcrumbs・・・・・・・・・・・・・20g ・Milk (or water)・・・・・・・ ・ 20ml~40ml ・Parmigiano-Reggiano・・ 20g ・Canned tomatoes・・・・・・・・・・・・150g (Chopped, whole, or tomato sauce can also be used) ・Salt・・・・・・・・・・・・・・・4g ・Doubanjiang (chili bean paste)・・・・・・・・・・・・・To taste ・Olive oil・・・・・・・・・To taste ■Recipe 1. While chopping the onion and garlic, soak the breadcrumbs in milk. 2. Add salt and Parmigiano-Reggiano to the ground pork and knead well by hand until sticky. Add the soaked breadcrumbs and mix further. 3. Roll the mixture into balls, removing any air bubbles, and lightly dust the surface with flour. 4. Add the meatballs to the frying pan and cook both sides. Once browned, add the onion and garlic and sauté. Scrape the flavorful bits stuck to the bottom of the pan with the moisture from the onion base. Add the anchovies and chili bean paste, then add the tomato sauce, cover, and simmer until cooked through. 5. Once the sauce has reduced to the desired consistency, transfer to a serving dish. Finish with plenty of olive oil. You can also sprinkle with Italian parsley if desired. *It's also recommended to serve pasta with the remaining flavorful sauce as a final dish. ■Table of Contents 00:00 Opening 01:12 What's for dinner tonight? 03:12 List of Ingredients 03:53 Cooking Order and How to Cut Onions 05:54 My Favorite Cooking Utensil: "Nagao Stainless Steel Pie Dish No. 3" 06:18 Spicy Meatballs for Late Night 13:43 My Favorite Cooking Utensil: "Endo Shoji Commercial Countertop Mini Cutting Board" 14:56 About the Plates Used for Serving Food 16:45 Thoughts Behind "The Aesthetics of Villages" 17:17 Time to Eat 18:26 The Alcohol Pairing for Tonight 18:47 About Writing 19:39 My Views on Life and Work 20:29 Things I Want to Do in the Future 20:53 A Final Dish After Drinking 22:05 What's Planned After This ■Cast Tomomi Ogura (@regalo_ogura) Owner-Chef of "Regalo," a Popular Italian Restaurant in Sangubashi, Tokyo. In addition to Regalo, he also runs the trattoria "Audace" in Nakameguro and the wine store "Enoteca Ogura." He currently operates the YouTube channel "Tomomi Ogura's Italian Professional Training Course," which has over 200,000 subscribers. He shares the charm of Italian cuisine from various angles. ■What is "Friday, 11 PM Kitchen"? A moment to relax after a week's work. A night to cook not for someone else, but for yourself. We'll learn special recipes from creators active in various fields. ■Subscribe here @penmagazine9804 ---------------------------------------------------------🖊️ video director: gratcraft / Kensuke Okumura design: Takuma Fukuda ---------------------------------------------------------🖊️ #Regalo #TomomiOgura #Italian #Wine #LateNightMeal