홈카츄's post

🍅Making Amatriciana🧀 1. Preheat a pan (1-2 minutes at induction 4) and change to low heat (induction 2-3) to fry the gachare. Since there is a lot of oil, it won't stick, so a little preheating is enough! 2. Remove it before it overcooks and put it in a bowl. 3. Boil water and cook the pasta (about 2 minutes less than al dente). When it starts to boil, add a tablespoon of salt per liter. * If you put it before it boils, it may stick to the bottom! 4. Fry the sliced onions in the remaining oil after frying the gachare. Fry until golden brown and fragrant, then add the whole tomatoes that were crushed by hand (I used about half for 1.5 servings!). * It is less sour than the canned whole tomatoes that I usually use, and the tomatoes are also well crushed!!!! 5. Boil over medium heat until it becomes a thick sauce (I did it for about 10 minutes). Taste and sprinkle salt and pepper occasionally. 6. When the noodles are cooked, transfer them to the pan and add a ladleful of noodle water and cook until done. If you cook it too much, it will be hard to mix in the cheese later, so add more noodle water occasionally. Don't let the noodle water get too sticky, so add only one ladleful at a time with a small ladle. 7. After cooking for 2-3 minutes, turn off the heat and add about 1/3 of the grated pecorino cheese (I used about 100-150 grams, but it's still delicious ㅎㅎ) and mix, then mix another 1/3. Sprinkle the remaining 1/3 on a plate. If the heat is on, the temperature is too high and the cheese cooks and doesn't meld well(?). But I don't want it to cool down too much, so I put it on top of the pasta pot like a double boiler and it's awesome!!!!😊😊 #OhHomeStoRang #콘수프기록