野生イノシシのスネ肉と和牛の濃厚ラグーソース

Tatekitchen
Written By Tateki Matsuda
 

カラフルラディッシュのピクルスと免疫ブーストグリーンサラダ

タリアテッレ・アッラ・ペスカトーラ

野生イノシシのスネ肉 和牛ラグー添え

Blackberry Mousse

ブラックベリームース

記憶に残る誕生日の宴

こんにちは、タテキッチンファンの皆さん！また新しい料理の冒険から帰ってきました。今回は特別な機会——妻の誕生日です。料理人として、愛を示すのに丹精込めた手料理以上の方法はありません。というわけで、全力を出し切って、どんなレストランも嫉妬するイタリアンのフルコースを用意することにしました。

アンティパストからドルチェまで

まずはアンティパスト。「カラフルラディッシュのピクルスと免疫ブーストグリーンサラダ」です。ラディッシュは自家製ピクルスにして、サラダの新鮮さを引き立てるタンギーな食感に。サラダは色とりどりの冬ラディッシュとマイクログリーンのメドレーを、柚子ビネグレットで軽くドレス。爽やかなスタートで、続くコースへの舞台を整えます。

次はプリモ、「タリアテッレ・アッラ・ペスカトーラ」。海老、帆立、アサリ、ムール貝、イカを、フレッシュトマトとウニのソースで和えた、シーフード好きの夢のような一皿です。パスタは完璧なアルデンテ、シーフードは柔らかく風味豊か。ウニのソースが独特の磯の深みを加えて、全員がおかわりに手を伸ばしました。

セコンドは「野生イノシシのスネ肉 和牛ラグー添え」。スネ肉はフレンチブロスで骨からホロリと崩れるまでスロークック。和牛ラグーは濃厚で食べ応えのある相棒で、ミシマビーフが贅沢なタッチを加えます。肉好きにはたまらない、シーフードパスタの後の完璧なメインです。

締めのドルチェは「ブラックベリームース」。オーガニックのブラックベリー、ココナッツクリーム、ステビア、生ハチミツで作った、軽やかで爽やかなデザートです。エアリーでクリーミーなムースに、ブラックベリーの酸味とハチミツの甘さが完璧なバランス。素敵な食事の甘い結末になりました。

妻の誕生日のためにこの食事を作ることは、愛の労働でした。一皿一皿を丁寧に考え抜き、新鮮な食材で仕上げる。美味しいだけでなく、愛情と心遣いの詰まった食事になりました。記憶に残る誕生日のお祝いでした。次の特別な日にごちそうを作るのが、もう今から楽しみです。それまで、keep cooking and keep loving！

Kion Coffee
 
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from $30.00

DESCRIPTION

T-shirt features a tateki pasta print for a friendly hello and with a drop tail and rounded bottom hem gives of a fashionable, relaxed vibe that's all the rage right now. It has a long body and feels extra comfortable. This is a everyday essential for casual style and cooking life.

DETAILS

  • 100% airlume combed and ring-spun cotton

  • Fabric weight: 4.2 oz/y² (142 g/m²)

  • Long body with rounded bottom hem

  • Drop tail

  • Relaxed fit

 
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