15分で作る白ワインに◎なおつまみ「芽キャベツのペペロンチーノ」

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1. 芽キャベツはよく洗う。

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2. 根元の固い部分を切り、縦に半分にする。

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3. ニンニクは包丁の背で潰し、芽は取っておく。フライパンにオリーブオイル大さじ2、ニンニク、鷹の爪を入れ中弱火にかける。フライパンを斜めにしながら、ニンニクが色づくまで火にかける。

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4. ニンニクと鷹の爪を取り出し、火を中火にし、芽キャベツを入れ、軽く塩をする。あまり触らず、焼き目をつける。

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5. 両面に焼き目が付いたら、水80ml、白ワイン大さじ3を入れ、蓋をして蒸し焼きにする。

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6. 途中上下を返しながら、好みの固さまで4〜5分蒸し焼きにし、水気が飛んだら皿に盛る。

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7. 黒胡椒をたっぷりかけて完成。お好みで粉チーズをかけても美味しい。ほろ苦い風味が白ワインにぴったりの一品。

" } }
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芽キャベツのペペロンチーノ

インポートファッションブランドの代理店「SDI」の本部長・赤峰健介さんは、「小学生の頃から台所に立っていた」というだけあって家庭料理がお得意。普段から夕飯をメインに腕を振るった美味しそうな料理の数々を、自身のインスタグラムにもアップしている。本連載では、思わず真似して作ってみたくなるような、超簡単で美味しい「家で居酒屋気分」を楽しめるレシピをご紹介。

ケニーノバナー細版

【ケニーノ赤峰のおうち居酒屋食堂】vol.104 芽キャベツのペペロンチーノ

今回は、冬が旬の芽キャベツを使った一品をご紹介。根元の固い部分を切り落とし、半分に切るだけで食べやすい一口サイズになるので調理も簡単。これをニンニクオイルと白ワインで蒸し焼きにし、仕上げに黒胡椒をふるだけで白ワインがすすむおつまみが完成! 下ごしらえなども要らず、所要時間も約15分とお手軽に出来るのが嬉しい。今宵の晩酌のお供にトライしてみよう。

<p>1. 芽キャベツはよく洗う。</p>

1. 芽キャベツはよく洗う。

<p>2. 根元の固い部分を切り、縦に半分にする。</p>

2. 根元の固い部分を切り、縦に半分にする。

<p>3. ニンニクは包丁の背で潰し、芽は取っておく。フライパンにオリーブオイル大さじ2、ニンニク、鷹の爪を入れ中弱火にかける。フライパンを斜めにしながら、ニンニクが色づくまで火にかける。</p>

3. ニンニクは包丁の背で潰し、芽は取っておく。フライパンにオリーブオイル大さじ2、ニンニク、鷹の爪を入れ中弱火にかける。フライパンを斜めにしながら、ニンニクが色づくまで火にかける。

<p>4. ニンニクと鷹の爪を取り出し、火を中火にし、芽キャベツを入れ、軽く塩をする。あまり触らず、焼き目をつける。</p>

4. ニンニクと鷹の爪を取り出し、火を中火にし、芽キャベツを入れ、軽く塩をする。あまり触らず、焼き目をつける。

<p>5. 両面に焼き目が付いたら、水80ml、白ワイン大さじ3を入れ、蓋をして蒸し焼きにする。</p>

5. 両面に焼き目が付いたら、水80ml、白ワイン大さじ3を入れ、蓋をして蒸し焼きにする。

<p>6. 途中上下を返しながら、好みの固さまで4〜5分蒸し焼きにし、水気が飛んだら皿に盛る。</p>

6. 途中上下を返しながら、好みの固さまで4〜5分蒸し焼きにし、水気が飛んだら皿に盛る。

<p>7. 黒胡椒をたっぷりかけて完成。お好みで粉チーズをかけても美味しい。ほろ苦い風味が白ワインにぴったりの一品。</p>

7. 黒胡椒をたっぷりかけて完成。お好みで粉チーズをかけても美味しい。ほろ苦い風味が白ワインにぴったりの一品。

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