Cime di rapa in padella 🍀菜の花ソテー

ブラックペッパー"チーマディラーパ"というイタリアの菜の花。日本の菜の花は蕾の部分が多いけど、イタリアは葉が多く味が濃いのが特徴です✨

チーマディラーパのソテーは、サルシッチャ(生ソーセージ)のグリルと一緒によく食べられます‼️パンにのせたり、挟んだりもするし、メイン料理の付け合わせとしてもよく作られます。

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Cime di rapa in padella

【Ingredienti 材料】Dosi per: 4 persone 1 束　菜の花

2 カケ　にんにく

2 本　唐辛子

大さじ 4　エクストラバージンオリーブオイル(バッチノエミオBIO DOP) 塩

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【Preparazione 作り方】

❶菜の花を束のまま流水で洗い軽く水を切り、茎の端を切り落とします。7cm幅ほどのざく切りにして、茎の部分を貯め水で洗いし、ザルにあける。

❷深鍋に2 ℓのお湯を沸かし、15-20gの塩を加え溶かします。茎の部分を入れ、6分茹でます。続いて、葉と蕾の部分を加えて3分茹で、ザルにあけ湯きります。

❸フライパンに、縦半分に切り芽を取り除いたニンニクと輪切りにした唐辛子、オリーブオイルを入れ、弱火で熱します。

❹ニンニクの香りがしてきたら、茹でた菜の花を加え中火で炒めます。水分がなくなるまでじっくり炒めたら、塩で味を整え、生オリーブオイルを垂らし出来上がり♪

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オリーブオイル＆ニンニク＆唐辛子のお馴染みの組み合わせで、食欲が進む‼️

バッチノエミオのオリーブオイルで作ると、さらに菜の花の味が引き立ちおいしくなります♡✨

ぜひ、お試しくださいね٩ (๑´3｀๑)

菜の花の栄養は？

菜の花は緑黄色野菜で、βカロチンがとても豊富、他にも ビタミンE、ビタミンK、ビタミンB1, B2, B6、ナイアシン、葉酸、食物繊維なども豊富で、栄養価の高い野菜です。春の免疫力を高め、健康効果を期待できます✨

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レシピブログ：カラットリ理恵→ よろしければクリックしてくださいね♡

【バッチノエミオの専属料理研究家RIE】のオススメのオリーブオイルは、バッチノエミオ社のエクストラバージンオリーブオイルBIO DOP＆BIO💚💚💚  📢 BACCINOEMIOエクストラバージンオリーブオイルが、日本でもネットで購入できます‼️ http://placidi.tokyo 大切なあの人へ 健康や長寿を願って…✨✨ 料理家RIE