焼きそばの作り方(1)

もし君はその人,僕と話でください~



http://www.youtube.com/watch?v=tiEEc25Af8w&hl=en

Yakisoba Bee Gees

O verdadeiro Yakisoba



http://www.youtube.com/watch?v=M-Ql2EeP6Gw&hl=en

Spaghetti with eggplant, fresh tomatoes and basil

This is our California Central Coast version of a classic Italian, the pasta a Norma. The traditional recipe calls for adding Ricotta Salata in the sauce, which I prefer to leave out. We tomato Holics! When fresh tomatoes in season, will not be shut up in my sauce to mask the taste of fresh tomatoes and fresh basil - a game played in heaven!

I want to cook and grilled eggplant, as profound. I prefer to cut Japanese eggplant sliced, and left as a vertically mounted usingtrunk offers a better "birds in flight" look. You can also use small regular eggplant, if you find the Japanese version.

This sauce is best made with fresh tomatoes. If it is off season and can only be found in greenhouse tomatoes are sweet enough and not enough to bring them in taste and with a little 'of tomato sauce or white wine.

Cooking time: 20 minutes / 4 servings Fa,

Ingredients.

* Company 4 small Japanese eggplants do not peel
3-4Medium cloves garlic, minced
£ 2. of fresh tomatoes, seeded and chopped
1 / 2 cup coarsely chopped basil leaves
1 / 4 cup of extra virgin olive oil for the sauce, plus extra for brushing the eggplant
Salt
Several just cracked black pepper
1 pounds spaghetti
Parmigiano Reggiano cheese for the table

* Note on the preparation of eggplant. Although recommended by some, have never been the need to drain the salt eggplant slices and leave for one hour, the bitterJuices. Perhaps the new Japanese eggplant, which is what I use, is less bitter or my guests and I am not bothered by a little 'bitter.

Brief preparation.

To cut thin like a bird "impact in flight, with a sharp knife, cut the aubergines into four to six thin, horizontal slices of uniform thickness from the bottom round - down almost to the end than others, but not through, in so that the top of the eggplant intact.
Simple brush between the panes withOlive oil, then grill or fry on a grill on a stove, brush on a bit 'of extra oil if necessary. When grilling, if the eggplant is a bit 'soft, gently fan the slices like a Japanese fan, and salt and pepper each bird. " Grill both sides until they are lightly browned. It 'OK to start the eggplant a few times to get a nice barbecue Flip goal.
To make the sauce, pour the olive oil in a large (non-reactive) saucepan. Heat the olive oil, a little ', then add the garlic. Jump overlow-medium heat until the garlic is lightly golden and fragrant. Do not burn! Add the chopped tomatoes and bring to a boil. Add the chopped basil and stir, then cook for several minutes. Taste the sauce, and if the sauce is not sweet enough, add a little 'of tomato sauce or white wine, then cook a little' more. When done, season with salt and pepper.
Meanwhile, cook pasta in a large frying pan or pot of water. Shortly before adding the spaghetti, add a tablespoon of salt in boiling water. AddSpaghetti and cook according to instructions until just done. You can remove to drain the pasta, then mix the pasta with tomato sauce.
Divide the sauce for the pasta among four plates. Carefully top each mound with a paste of grilled eggplant "birdin-flight. Add a sprig of basil on each plate and garnish service extra.
Offer grated parmesan on the table. You do not want (the grated cheese before, why hide the eggplant bird-put affect flight.)

Wineand food pairing and serving suggestions.

Wine Recommendation: This is not a fussy sauce. Working on a warm summer evening, a chilled white, fresh or dried as a VIGONI Roussane were wonderful. Or be traditional and serve a young Sangiovese or Chianti with this Italian "Mama-style" bowl.