Mushroom & Lentil Pappadelle Bolognese

今日夫が作ってくれた夕食は、ジェイミーオリバーの「Mushroom & Lentil Pappadelle Bolognese」(パッパデッレは手に入らず、タリアテッレ)でした。少し前に作ってくれた時はコクが足りなくていまひとつだと思った記憶がありブログで検索してみたところ、4月に作ってくれていました。少し前と思ったら、半年前(笑)。やはりコクが足りなかったと書いていますが、今回はとても美味しかったです。

The dinner my husband cooked today was Jamie Oliver’s “Mushroom & Lentil Pappadelle Bolognese” although he used Tagliatelle as he could’t find Pappadelle.  I remembered he cooked it a little while ago and we thought it needed more depth so I searched on my blog and found that he made it in April – 6 months ago!  It felt like just a few months ago.  And I did write that it needed more depth.  However, this time it was very good.

夫は材料を全部ほぼきっちりと計って作る人なので、この違いはどこから出たのか。煮込む時間の違いか火加減の違いか、と思いましたが、多分前回は生パスタだったからだと思います。生パスタは水分を吸う傾向にあるのでパスタの茹で汁を足す必要があり、そのせいで味が薄まってしまったのかもしれません。乾燥パスタの方が失敗が少ないと感じます。

My husband measures everything so I was trying to think what caused the difference.  Maybe the time he took to cook it or maybe it’s to do with how strong the heat was, but I think it was because we used fresh pasta we made last time and it was dried pasta this time.  Fresh pasta soaks up moisture so you need to add some pasta cooking liquid, which probably made it a bit watery.  I find dried pasta more forgiving.

何しろ、今日はとても美味しかったです。お肉なしなので体にも良いですしね。

Anyway, it was delicious today and very healthy, too.

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