Tuesday, October 9, 2012

Pancetta-イタリアンベーコン-Italian bacon


E vai! La Pancetta.

Quando mi mancano degli ingredienti, li faccio da me!
Prendo un pezzo di pancetta e lo metto sotto sale per un giorno nel frigo.
Il giorno dopo lo pulisco con un po di carta, acqua e sale.
Aggiungo un po di spezie tritate e delle fettine di aglio,
copro con della carta e della pellicola per bene.
Sarà pronta dopo due/tre giorni. Buonaaaaaaaaaaa!


イタリアの食材は、日本ではなかなか手に入りません
そういう時は、作っちゃえ!
豚バラに塩をまぶしてタッパに入れ、冷蔵庫で一日
この時下に何か置き、肉を少し持ち上げて
次の日、紙で出た水分と塩を払います
ローズマリー・セージ・クミンシード・月桂樹・ニンニクを刻んでまぶす
キッチンペーパーに包み、さらにラップします
後は冷蔵庫で2・3日
これで美味しいカルボナーラをどうぞ!

Well, I really miss Italian foods and most of the time I can NOT find it in Japan.
So simply I make it by myself...
Put many salt on a pice of pork back ribs, and put it in a taper.
Lay something under meat to make it up from the layer.
And keep it in the refrigerator for one day.
One day after, clean it with kitchen paper, take of salt and water.
Chopping -sage-rosemary-laurel-cumin-garlic.
Put them on and rap it with kitchen paper and film.
Leave it in the refrigerator for 2-3 day.
You are ready to make your wounderful dish as like a spaghetti carbonara,WOW!