速報！【ミラノオリンピック2026🇮🇹】まであと100日！《金のクリームパスタ》
Check it out! It’s a five-ring-shaped short pasta! This is the first time I’ve had pasta like this, so I’m super excited!
[Pasta in the shape of the Olympic rings!] Saffron goes in. It has an elegant scent that reminds me a little of Milan. Hi, I’m Chef Fabio!
Today I’m collaborating with the International Olympic Committee for the Winter Olympics in Milan and Cortina! This year, I stayed in Italy for about a month and also spent a few days in Milan for filming. So, as I was walking around the city, I saw a banner on the wall of a building that said “Milan Olympics,” and at the time it felt like something that didn’t have to do with me. But when I returned to Japan, I was honestly surprised to receive a job offer from them! So, that’s what I’m going to be doing today, which is making a Winter Olympics-themed pasta dish! Now, let me introduce the ingredients: Olympic short pasta, heavy cream, milk, saffron, Grana Padano, white pepper, gold powder, and salt. Okay, so this is the star of the day: a special five-ring-shaped pasta dish to celebrate 100 days until the Winter Olympics. And, similar to Olympic sports, it says “Ready, set, pasta.” They don’t sell this pasta, and it’s hard to get, so I’m really looking forward to opening it!
[Pasta is not available to buy] I’m going to open it. Is this okay? Is this right? And… Wow! Wow! That looks amazing. Check it out! It’s a five-ring-shaped short pasta! I’ve seen a lot of different types of pasta, but this is the first time I’ve seen anything like this, so I’m super excited! The Milano-Cortina 2026 Winter Olympic Games will be held in Lombardy, Veneto, and Trentino-Alto Adige in northern Italy, with Milan at its center. So, today I’d like to think about a pasta dish that uses this Olympic short pasta as the main ingredient. Well, when you think of Milan, the signature dish is definitely Milan-style risotto, so this time we’ll be making a dish that replaces the risotto with pasta. So, I’m going to be using this Olympic pasta today, but you can try recreating it with your favorite short pasta. So next, since we’re making Milan-style risotto, the main ingredient is saffron. This time, instead of making it into a sauce, we’ll add saffron to the pasta when boiling it, so that the pasta itself will be infused with the aroma of saffron. And now, for the simple sauce. So for a sauce, when you think of pasta dishes from Northern Italy, especially Milano, Trentino-Alto Adige, and Veneto, dairy products and cheese are often used, so this time we’re doing a cream-based one. We’re making it with equal quantities of fresh cream and milk, as well as Grana Padano cheese, a specialty of Milano and Lombardy. If you don’t have Grana Padano or Parmesan cheese, you can substitute it with powdered cheese. For the cheese sauce, put equal amounts of heavy cream and milk in a small saucepan. Since we’re doing the Winter Olympics, I want to recreate a snowy scene, so I’m going to make some milk foam in another small pot. So, add just the amount of milk you need to whip it, and then add a little white pepper to the milk for an extra bit of flavor. And add a little salt. Okay, so let’s start by boiling the pasta. We’re adding saffron to the boiling water first.
[Point 1: Add saffron to the pasta water] This already contains salt. We have 30g of salt for 2L of water.
(A 1.5% salt concentration) As we boil it, the color of saffron gradually emerges, and it already has an elegant aroma that is reminiscent of Milan. And here comes the Olympic pasta. This Olympic pasta is very delicate, so don’t boil it too vigorously. Instead, cook it in the saffron-infused water very gently for about seven minutes. While the pasta is boiling, let’s make the cream sauce. Now, bring the cream and milk base to near boiling, and once it starts to boil, reduce the heat to low. This base is 80ml of liquid, so add half that amount of Grana Padano cheese. Once the cheese is added, mix it in immediately.
[Point 2: Melt the cheese quickly] This heat will melt the cheese fast.
[Point 2: Melt the cheese quickly] And then it will start to thicken. Once this has thickened, we’ll strain it and then slowly heat it to thicken it, which will become the Grana Padano cheese sauce. Okay, strain it. We’re removing a bit of the coarseness… It’s smooth.
[Point 3: Strain the cheese to make it smooth] So, we’re just going to heat this cheese sauce a little bit more and use it as a finishing touch. So, this is the other small pot of warm milk, which contains the white pepper and salt that we added earlier, and we’re going to mix this in the blender. When you stir it, bubbles form on the surface like this, and we use these bubbles to finish it off. [7 Minutes Later]
Now the pasta is cooked, so be careful not to break it apart. So, now we have a beautiful five-ring pasta that is completely colored with saffron! Then, put this in a bowl and mix it in to finish. [Grana Padano cheese sauce] [Grana Padano cheese sauce] [Milk foam] [Gold leaf] Okay, our saffron-medal Olympic pasta is now complete! Itadakimasu! Mm! Mmm!! Everyone, the more you chew this, the more it tastes like Milanese risotto, a pasta dish that really captures the atmosphere of Milan. So, this is the first time I’ve tried this Olympic pasta, and I’ve eaten a lot of different types of pasta up until now, including short and long pasta, but this pasta has a unique texture that I’ve never experienced before, and it’s really interesting! It’s very interesting! So, when I was plating the food today, I added gold leaf at the end, but I didn’t do it to be eccentric. For Risotto alla Milanese, there is a legendary chef, the late Gualtiero Marchesi, who is said to have laid the foundations of modern Italian cuisine and is known to everyone involved with Italian cuisine. His signature dish is Riso, oro e zafferano, an impressive Milano-style risotto topped with gold leaf. As my own homage to Milano, I placed this gold leaf on top and used a black plate to create a pasta dish that was a bit of an homage to Gualtiero Marchesi, too. Also, Milan-style risotto traditionally doesn’t use cream or milk, but since cheeses like Grana Padano and Parmigiano already provide the dairy element, I’m using this cream sauce here as one way of expressing that same richness and character. And since it’s for the Winter Olympics, I used milk to evoke the image of snow and topped the dish with a light, pepper-scented foam. That’s the idea behind this creation. Thank you for the meal! So, with only 100 days left until the Milano Cortina 2026 Winter Olympics, let’s all support the Milan Olympics! Okay then, see you in the next video! Bye~! [Broadcasting on Channel Ginga on Saturday, October 25th at 7:30 PM on Communication Satellite! A collaboration program between Channel Ginga, Otona no Shuumatsu magazine, and YouTube’s Fabio Meshi] A new type of gourmet program where you’ll go from “I want to eat it” to “I want to cook this right away!” – “Otona no Shuumatsu TV ~Fabio Meshi’s Super Delicious Quest~”
今回は、ミラノを代表する名物「リゾット・アッラ・ミラネーゼ」を僕なりの解釈でパスタ料理にアレンジしてみました🍝黄金に輝くサフランの香りと、北イタリアを感じる一皿です。
ミラノ・コルティナ2026まであと100日 を切りました🇮🇹🥇皆んなで応援しましょう💪 🎉
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ミラノ・コルティナ2026日本語ウェブサイト
https://oly.ch/mico26-jp
【公式】国際オリンピック委員会(IOC)日本語アカウント
Instagram：https://oly.ch/gorin-ig
X：https://oly.ch/goirin-x
TikTok：https://oly.ch/gorin-tt
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【材料】
オリンピックパスタ 40g
サフラン 少々
塩 適量
金箔 少々
【チーズソース】
グラナパダーノチーズ40g
生クリーム 40g
牛乳 40g
【牛乳の泡】
牛乳 適量
白胡椒 適量
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【チャプター】
0:00 オープニング
0:12 ミラノ・コルティナ2026について
0:54 材料紹介
1:06 五輪パスタ！
2:30 食材の準備
3:20 チーズソースを作る
3:39 牛乳の泡
4:03 パスタを茹でる
4:54 チーズソースを加熱
5:53 牛乳の泡を作る
6:22 パスタ茹で上がり
6:36 盛り付け・完成
7:14 実食
9:12 あと100日🥇
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