「旅する餃子」今回はイタリア編。
イタリアにはラビオリという餃子のような食べ物がある。それはそれでおいしいのだが、でもやはり、ラビオリはラビオリであって餃子ではない。では、もしイタリアに餃子があったらどんな味？
松井まり子
料理家
株式会社De-De
Senior Art Director/Graphic Designer/Foods Stylist
アートディレクター、フードスタイリストとして活動する傍ら2024年にはDe-De GYOZAもスタート。
Instagram : marikomog
web : http://de-de.co
イタリア料理といっても多種多様！
みなさんご存知のとおり、 イタリアは南北に細長く、ブーツのようなカタチをしている。 地方により料理もさまざま。 ナポリなどの南イタリアではオリーブやトマトをよく使う。 一方、北イタリアでは隣接するフランスやスイスのようにバターや生クリームを使った料理が多いという。 さらに地中海に面する地域では魚介類も多く、ニンニクやオリーブオイルをたっぷり使う。
ひとことにイタリア料理といっても、かように多種多様。そしてそのどれもがおいしい！
そんなイタリアでは小麦の皮に具材を包む料理をよく見かける。 日本でもよく食べられているラビオリもそう。 ちなみにイタリアのパスタはデュラム・セモリナ粉という硬質粉を使う。 この粉は生地に弾力を与え、モチモチにしてくれる。
これほどまでに豊かなイタリア料理に餃子が仲間入りしたら。料理家である松井はあれこれ想像する。そうして生まれた逸品は季節の味にあふれていた。
Italian cuisine is so diverse!
Italy, stretching thin north to south and shaped like a boot, has cuisine that varies by region. In southern Italy, especially Naples, many dishes use olives and tomatoes.
In contrast, northern Italian cuisine, influenced by France and Switzerland, often uses butter and cream. And mediterranean coastal regions focus on seafood, with generous use of garlic and olive oil.
So Italian cuisine is incredibly diverse—and all of it is delicious!
In Italy, many dishes involve wrapping ingredients in dough, like ravioli, which is popular in Japan. Italian pasta is made from durum semolina flour, a hard wheat that gives it elasticity and a chewy texture.
With Italy's rich variety of dishes, what if dumplings joined the mix? Chef Matsui let her imagination run wild, creating a dish full of seasonal flavors.
Italian cuisine is so diverse!
Italy, stretching thin north to south and shaped like a boot, has cuisine that varies by region. In southern Italy, especially Naples, many dishes use olives and tomatoes.
In contrast, northern Italian cuisine, influenced by France and Switzerland, often uses butter and cream. And mediterranean coastal regions focus on seafood, with generous use of garlic and olive oil.
So Italian cuisine is incredibly diverse—and all of it is delicious!
In Italy, many dishes involve wrapping ingredients in dough, like ravioli, which is popular in Japan. Italian pasta is made from durum semolina flour, a hard wheat that gives it elasticity and a chewy texture.
With Italy's rich variety of dishes, what if dumplings joined the mix? Chef Matsui let her imagination run wild, creating a dish full of seasonal flavors.
秋の美味しさをイタリアンテイストで楽しむ。
今回、松井がつくるのは数種類のきのこソテーとチーズが楽しめるラビオリのような餃子。
イタリア、特にトスカーナ地方ではきのこがよく食べられる。市場には珍しいきのこが多く並び、様々な料理に使われている。有名なのはポルチーニ。
松井はひらたけ、とき色ひらたけ、野生種のえのき、柳まつたけ、まいたけ、マッシュルームという6種のきのこにパンチェッタとニンニクを加えてオリーブオイルでソテー。味付けは調味料を使用せず、きのことチーズとパンチェッタの塩気と旨味だけ。
餃子の餡はゴルゴンゾーラ＆胡桃、リコリッタチーズ＆イタリアンパセリの組み合わせを2種類。
皮はパスタで使用するデュラムセモリナ粉をベースに準強力粉を混ぜて、モチッとした食感に。
包み方はラビオリのように。2枚の皮でチーズを閉じ込め、セクルク型で成形。そうしてできた餃子を、きのことパンチェッタをソテーした旨味が残るフラパンで焼く。お皿に盛り付けて、グラナ パダーノとイタリアンパセリを振りかけてできあがり。
〜Goditi il tuo cibo!〜
きのこがうまい！口いっぱいに秋が広がる。パンチェッタとチーズの塩気だけという味付けも正解。余分がない味は、シンプルというより豊潤。異なる素材の味が、お互いの旨味を際立たせている。これならイタリア人も喜んで食べそうだ。
Savor the flavors of autumn with an Italian twist.
For this dish, Matsui creates ravioli-like dumplings filled with sautéed mushrooms and cheese.
In Italy, especially Tuscany, mushrooms are a staple. Markets brim with rare fungi that are used in countless dishes. Porcini is a famous example.
Matsui sautés six types of mushrooms—shiitake, pink shiitake, wild enoki, yanagimatsutake, maitake, and button mushrooms—with pancetta and garlic in olive oil. The simple seasoning highlights the natural saltiness and umami of the mushrooms, cheese, and pancetta. The filling comes in two varieties: Gorgonzola with walnuts, and ricotta cheese with Italian parsley.
The dumpling wrappers are made with a dough of durum wheat semolina, mixed with a bit of strong flour for a chewy texture.
The dumplings are shaped like ravioli, with two sheets of dough enclosing the cheese filling, sealed with a fluted mold. They are pan-fried in the flavorful pan juices from the sautéed mushrooms and pancetta, then plated and topped with grated Grana Padano and Italian parsley.
Goditi il tuo cibo！
The mushrooms are exquisite, with the taste of autumn in every bite. The simple seasoning of pancetta and cheese is perfect, creating a richness without excess. Each ingredient highlights the others' umami. Even Italians would surely enjoy this dish.
Savor the flavors of autumn with an Italian twist.
For this dish, Matsui creates ravioli-like dumplings filled with sautéed mushrooms and cheese.
In Italy, especially Tuscany, mushrooms are a staple. Markets brim with rare fungi that are used in countless dishes. Porcini is a famous example.
Matsui sautés six types of mushrooms—shiitake, pink shiitake, wild enoki, yanagimatsutake, maitake, and button mushrooms—with pancetta and garlic in olive oil. The simple seasoning highlights the natural saltiness and umami of the mushrooms, cheese, and pancetta. The filling comes in two varieties: Gorgonzola with walnuts, and ricotta cheese with Italian parsley.
The dumpling wrappers are made with a dough of durum wheat semolina, mixed with a bit of strong flour for a chewy texture.
The dumplings are shaped like ravioli, with two sheets of dough enclosing the cheese filling, sealed with a fluted mold. They are pan-fried in the flavorful pan juices from the sautéed mushrooms and pancetta, then plated and topped with grated Grana Padano and Italian parsley.
Goditi il tuo cibo！
The mushrooms are exquisite, with the taste of autumn in every bite. The simple seasoning of pancetta and cheese is perfect, creating a richness without excess. Each ingredient highlights the others' umami. Even Italians would surely enjoy this dish.