Recipe My Peperoncino. Basic and arranged recipe made by 18 Tetsujin chefs.
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Recipe
/ The ultimate Peperoncino by 18 Tetsujin chefs. Aglio olio e Peperoncino, one of the dishes loved by Japanese people, especially those who love cooking. It is also called the origin of Italian cuisine. The ingredients and cooking process are simple, but the interpretation differs depending on the chef. How do you emulsify it? What is the salt concentration in the water used to boil it? How do you treat the Peperoncino? Don't use any other seasonings? What is the thickness and type of pasta? The more you know about pasta, the deeper you get into it. It is a mysterious dish that should be easy but doesn't work well. This book introduces the basic recipe of Peperoncino by 18 famous chefs, and recommended recipes (combination of ingredients, etc.) that arrange it. The best Peperoncino is delivered based on the current interpretation of each chef. The dishes, recipes, tools, and words are packed with the experience and philosophy of the chefs and become a bible for all cooking lovers.