這個意粉是傳統意大利人食譜，材料及做法簡單，但味道卻一流，意粉吸收了肉丸湯後，味道清淡但香味十足，肉丸加了辣椒碎，令你胃口大開，真的要試一下啊。
材料 (Ingredients)：
免治牛肉 (Minced beef) – 100g
免治豬肉 (Minced pork) – 100g
香芹 (Parsley) – 10 條 (10 strigs)
白麵包 (white bread) – 半片 (1/2 slice)
辣椒 (Chilli) – 1 條
意粉 (Spaghetti) – 400g
鹽 (Salt)
黑胡椒 (Black Pepper)
橄欖油 (Olive Oil)
水 (Water) – 150g
巴馬臣芝士 (Parmesan Cheese)
做法 (Method)：
1. 用煲放入大約半煲水，放上兩個碟，一個面及一個反面，煲熱及備用;
Prepare a pot and fill half of water, put 2 plates on the top, one is normal and another one flip over, then boil water;
2. 將白麵包浸水至軟身，備用
Pull some water into the bread and put it aside;
3. 切碎辣椒及香芹，把已浸泡的白麵包用手壓出水份，剩下的水備用
Cut chilli and chop parsley; squeeze out the water if bread before soft, leave the water for later use;
4. 把免治牛肉、豬肉、香芹、白麵包、辣椒碎、鹽、黑胡椒及橄欖油攪勻成一糰;
Mix the minced pork and beef, parsley, bread, chilli, salt, black pepper and olive oil;
5. 用手搓成小粒，在搓每粒小粒的時候，把剩下的麵包水放在手心上搓，可避免肉丸沾在手上;
Make small meatballs one by one and put very little bread water into the hand to prevent meatball sticky for the hand;
6. 在之前備用的蒸碟內加入橄欖油，把搓好了的肉丸放上，加入水 （一半肉丸高度），合上碟，蒸約30分鐘;
Put some olive oil and water into the plate （about 1/2 of the meatballs), close the plates and steam for 30 minutes;
7. 煮意粉，備用
cook spaghetti in the meanwhile;
8. 把蒸好的肉丸連湯回鑊，煮一下就熄火，加入意粉及巴馬臣芝士，拌勻，再加入香芹碎就完成了。
After steamed meatballs, prepare a pan, small heat and put all the meatballs with water into the pan, add spaghetti and parmesan cheese, mix it well and add some parsley too, finished.
小建議 (Tips) :
我家小廚房只得一爐頭，但有水波爐，所以用了另一個方法，你也可以參考一下 ：
用一個可以放入爐的平底鑊，加入油，把肉丸整齊地排好，加入水 （一半肉丸高度），蒸30分鐘後取出並直接放在爐頭上開火及立刻加入意粉及芝士。
Since I only have one cooker in my little kitchen, but I have steam oven, so I use another method too for reference :
Prepare a pan, put some olive oil and water (about 1/2 of the meatball), then put all the meatballs and steam for 30 minutes; pull out the pan after steamed and put it into the cooker directly, small heat, add spaghetti and parmesan cheese, mix it all well and finished.
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溫馨小廚 