Chef's Pasta: Perfect for Summer! Cold Pasta with Roasted Eggplant, Fresh Tomatoes, and Ricotta

About "Cold Pasta with Roasted Eggplant, Fresh Tomatoes, and Ricotta"

In this video, Chef Yoshimi Hidaka, owner-chef of Ristorante Acquapazza, shares a refreshing cold pasta recipe perfect for summer. Inspired by Southern Italy, this dish combines roasted eggplant, fresh tomatoes, and creamy ricotta cheese. Using spaghettini served chilled, it is light and easy to eat during the hot season. Accents like semi-dried tomatoes, capers, basil, and spearmint add complex flavors and a refreshing touch. The step-by-step guide helps you easily recreate this professional-quality dish at home.

Tips for Making "Cold Pasta with Roasted Eggplant, Fresh Tomatoes, and Ricotta"

• 下準備

  ナスは直火またはグリルでしっかり焼き、皮を剥いて焼きナスにすることで、香ばしさと甘みを引き出す。

• 下準備

  完熟フルーツトマトは湯剥きまたはそのまま角切りにし、塩とオリーブオイルで軽く和えておくと味がなじみやすい。

• 下準備

  スパゲッティーニは冷製パスタ用に通常よりやや長めに茹で、茹で上がったら冷水でしっかり締め、オリーブオイルを絡めてくっつかないようにする。

• 火加減

  ナスを焼く際は強火で表面をしっかり焦がすことで、スモーキーな風味が加わり料理の深みが増す。

• 味付け

  ニンニクは生のままごく少量使い、風味付け程度に抑えることで冷製パスタの爽やかさを損なわない。

• 味付け

  ケッパーの塩気とレモン皮の爽やかな香りが全体のアクセントになるため、量を調整しながら加える。

• 仕上げ

  リコッタチーズはパスタに和える際に崩しながら加えることで、クリーミーさが全体に広がる。

• 仕上げ

  バジルとスペアミントは仕上げに加えることで、香りが飛ばずフレッシュ感が保たれる。

• 仕上げ

  EXVオリーブオイルを最後にたっぷり回しかけることで、全体をまとめリッチな味わいに仕上げる。

• 温度管理

  冷製パスタは提供直前まで冷蔵庫で冷やしておくと、食感と風味が最良の状態に保たれる。

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• 100gspaghettini
• 2-3eggplants
• 2ripe fruit tomatoes
• 25gsemi-dried tomatoes
• 60gricotta cheese
• 2tsp capers
• 1/2clove garlic
• 6-8basil leaves
• Asmall amount of spearmint
• 5tbsp extra virgin olive oil
• Asmall amount of lemon zest
• Saltto taste
• Blackpepper to taste

How to Make "Cold Pasta with Roasted Eggplant, Fresh Tomatoes, and Ricotta"

1. 01

   [Preparing the Roasted Eggplant] Roast the eggplants over an open flame (gas stove) or on a grill pan until the skin is completely charred and blackened, and the inside is soft. Let them cool slightly, then carefully peel off the skin.

2. 02

   [Processing the Roasted Eggplant] Tear or cut the peeled eggplant into bite-sized pieces. If there is excess moisture, gently pat dry with a paper towel. Lightly toss with salt, black pepper, and olive oil.

3. 03

   [Preparing the Tomatoes] Cut the ripe fruit tomatoes into bite-sized pieces (diced or wedged). Toss lightly with salt, black pepper, and olive oil, and let the flavors meld.

4. 04

   [Preparing the Garlic] Crush 1/2 clove of garlic with the flat side of a knife or finely mince it. Keep the amount minimal, as it will be used raw like a dressing.

5. 05

   [Preparing the Semi-Dried Tomatoes and Capers] Cut the semi-dried tomatoes into bite-sized pieces if they are large. If using salted capers, rinse them to remove excess salt; if using pickled capers, use them as they are.

6. 06

   [Boiling the Pasta] Add salt (about 1% of the water volume) to a generous amount of boiling water. Cook 100g of spaghettini for 1 to 2 minutes longer than the package instructions (cooking it slightly softer ensures the perfect texture once chilled).

7. 07

   [Chilling the Pasta] Drain the cooked pasta in a colander and immediately plunge it into ice water (or cold water) to cool it quickly. Once thoroughly chilled, drain well and toss with 1-2 tbsp of extra virgin olive oil to prevent sticking.

8. 08

   [Combining the Sauce] In a large bowl, combine the roasted eggplant, fresh tomatoes, semi-dried tomatoes, capers, garlic, the remaining extra virgin olive oil, salt, and black pepper, and mix well.

9. 09

   [Tossing the Pasta and Sauce] Add the chilled pasta to the bowl and toss everything together thoroughly. Taste and adjust the seasoning with salt, black pepper, and olive oil.

10. 10

    [Adding Ricotta and Herbs] Crumble 60g of ricotta cheese into the bowl and gently fold it in (do not overmix). Tear the basil leaves by hand and add them along with a small amount of spearmint for aroma.

11. 11

    [Finishing with Lemon Zest] Grate a small amount of lemon zest over the pasta using a zester or microplane to add a refreshing citrus aroma.

12. 12

    [Plating] Plate the cold pasta and garnish with additional ricotta cheese, basil, black pepper, and olive oil if desired. For the best taste, chill the plates and pasta in the refrigerator until right before serving.

About 日高良実のACQUAPAZZAチャンネル

日高良実のACQUAPAZZAチャンネル

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日高良実氏は1957年神戸生まれのイタリア料理シェフで、1990年に東京西麻布にイタリアンレストラン「ACQUA PAZZA」をオープンしました。イタリアで3年間・14軒にわたる修行を経て郷土料理の魅力を実感し、日本における本格イタリア料理の普及に取り組んできました。2022年には厚生労働省認可「現代の名工」に選出されています。現在は東京南青山の「アクアパッツァ」と神奈川県横須賀市の「アクアマーレ」を運営しており、YouTubeチャンネルでは日本の旬の食材を使ったイタリア料理を発信しています。

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