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Cold capellini with peach and prosciutto 🐥# perzik # Prosciutto Ham Recipe Recipe Posting Challenge

Home use chicken soup

[Ingredients] (3 ~ 4 servings)

400 ml water

3cm square 1 piece Kombu

Approximately 50-60% of the displayed amount Commercial chicken glass soup base

1 clove of garlic (remove the core)

3 grains of white pepper

10 ml white wine

2 small tomatoes

1 bay leaf

About 1.5 ~ 2g potato starch (dissolve in about 5ml of water)

Appropriate amount of salt

① Heat everything except potato starch with water at 65 ℃

② Take out the kelp in 7-8 minutes

③ Boil down to 200 ~ 250ml over low heat

④ Add potato starch dissolved in water

⑤ Put a bowl that is easy to pass through heat in ice water and cool it quickly while mixing.

⑤ Adjust the taste with salt

It is best to extract the umami of kelp at 60-70 ℃. High temperatures cause stickiness and turbidity.

Petit tomatoes have a miscellaneous and bitter taste, so it is better to peel the skin or semi-dried tomatoes.

Potato starch suppresses wateriness and is easy to emulsify with olive oil.

Since it is a temperature range where human senses are insensitive in cold dishes, the salt content should be about 1.1 to 1.3 times ideally. This time there is saltiness of raw ham, so minus it as usual.

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Semi-dried Petit Tomato

[Ingredients] (2-3 servings)

6 ~ 8 petit tomatoes

About 1.5 ~ 2g Salt

About 0.5g Millet sugar (granulated sugar)

2 ml white balsamic vinegar

a little lime zest

5 ml olive oil

① Cut the cherry tomatoes in half and drain the water in the oven at 100 ℃ for about 120 minutes

② Mix with others

③ Cool at room temperature for about 1 hour (check the taste when it cools)

By mixing after baking, the natural sweetness and umami remaining inside the pulp can be maximized, so it will have a deeper taste

Without white balsamic vinegar, increase the amount of white wine and sugar instead.

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Cold capellini

[Ingredients] (2-3 servings)

160 g capellini

160ml Household Chicken Glass Soup

8 ~ 10 semi-dried tomatoes

30 ~ 40ml olive oil

About 1.5 ~ 3g Salt

① Boil the noodles in boiling water with 3-4% salt for 80 to 100 seconds (boil for about 20 seconds longer than the indicated time)

② Cool the noodles with ice water and drain the water carefully

③ Chicken glass soup, semi-dried petit tomato and dare to leave for about 30 seconds

④ Taste with olive oil and salt

Thin capellini is ideal for compatibility with peach fiber

Boil the pasta in a large pot to make it dance slowly so as not to stress

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Peach pickled juice

[Ingredients] (for 2-3 pieces)

200 ml cold water

15 ml lime juice (lemon juice)

5 ml white wine

about 1 g salt

① Mix together

② Soak the peaches for about 10 to 15 minutes and gently wipe off the water with kitchen paper.

The coating prolongs the life of peach flavor and sweetness, which is said to be 30 minutes after exposure to air, and the acid of lime suppresses discoloration.

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Homemade Chicken Stock

【 Ingredients 】 (Serves 3-4)

400 ml water

1 3 cm cube of kelp

50-60% of the labeled amount of commercially available chicken stock powder

1 clove garlic (halved, core removed)

3 granules of white pepper

10 ml white wine

2 cherry tomatoes

1 bay leaf

Approximately 1.5-2 potato starch (dissolved in about 5 ml of water)

Salt totaste

① Heat everything except the potato starch in water until thetemperature reaches 65 ° C.

② Remove the kelp after 7-8 minutes.

③ Reduce the mixture over low heat to 200-250 ml.

④ Add thedissolved potato starch.

⑤ Place thebowlin ice water to quickly cool while stirring.

⑥ Adjust the seasoning with salt.

The best timeto extract the umami from kelp is at 60 - 70 ° C. Higher temperatures will result in stickiness and cloudiness.

Cherry tomatoes can have an unpleasant, bittertaste, soit's best toblanch the skin or use semi-driedtomatoes.

Potatostarch reduces the wateriness and makesit easier to emulsify with olive oil.

When cooking cold dishes, thetemperature range is one in which humansensesare lesssensitive, so the ideal salt content is about 1.1 to 1.3 times the usual amount. In this case, the prosciutto is salty, so Ireduced the salt content and kept it as usual.

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Semi - Dried Cherry Tomatoes

【 Ingredients 】 (Serves 2-3)

8-10 cherry tomatoes

Approx. 2 g - 3 g salt

Approx. 0.5 g cane sugar (granulated sugar)

2 ml white balsamic vinegar

Small limezest

5 ml olive oil

① Halve the cherry tomatoes and remove the moisture in a 100 ° C oven for about 120 minutes.

② Mix with the other ingredients.

③ Cool in a well-ventilated area at roomtemperature for about 1 hour( taste once cooled).

Tossing after baking maximizes thenatural sweetness and umami remaining in the flesh, resulting in a deeper flavor.

If you don't have white balsamic vinegar, increase the amount of white wine and sugar instead.

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Cold Capellini

【 Ingredients 】 (Serves 2-3)

160 g Capellini

160 ml Chicken Stock

8-10 Semi-Dried Tomatoes

30-40 ml Olive Oil

Approx. 3 g Salt

① Boil thenoodles in boiling water with 3-4% salt for 80-100 seconds (approx. 20 seconds longer than the recommended time).

② Cool thenoodles in ice water and drain thoroughly.

③ Add the chicken stock and semi - dried cherry tomatoes and let sit for about 30 seconds.

④ Add the olive oil and salt salt to taste.

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Pickling Water for Peaches

【 Ingredients 】 (Serves 2-3)

200 ml Cold Water

15 ml Lime Juice (Lemon Juice)

5 ml White Wine

Approx. 1 g Salt

① Mix together

② Soak the peaches for 10-15 minutes, then gently patdry with kitchen paper.

Thecoating prolongs the peach's flavor and sweetness, which is said to last for 30 minutes after exposure to air, and the acidity of the limepreventsdiscoloration.