麵食 (pasta) – 溫馨小廚

麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

[原創食譜 (Original Recipe)] 意式海鮮雅枝竹意粉 (Spaghetti with Seafood and Artichoke)

Posted on July 1, 2018January 27, 2020 by 傑西

作者一路上也很想嘗試意大利的雅枝竹，在香港只有C記高級超市有新鮮的買，但價錢貴得不捨得買，因此一直也沒有機會試食這個在意大利很普遍的食材。
Actually, I really wish to taste artichoke very long time as it’s very common in Italy, unfortunately, it’s hard to find and very expensive in Hong Kong, so I don’t have chance to try it.

有次在馬拉見到，可是作者人生做不熟，見過後又記不起那裏是什麼地方，所以一直耿耿於懷。幸好最近在一間批發公司見到有罐頭雅枝竹，雖然價錢可算是頗貴，但也能負擔的價錢，就買來一試吧。不過作者一吃卻愛上了。
Fortunately I have found once in Malaysia, but I can’t remember what’s the place I’m visited as I’m really too new in here. Luckily, I found canned one in whole sale store, although it’s can say expensive here, but still affordable price, so I decided to buy one and try it. After I tried, really fall in love artichoke then.

今次所用的海鮮種類其實不限，讀者用什麼海鮮也可以，只是作者用剩餘的海鮮來做，各位讀者自由發揮吧。
This dish can use different kind of seafood as you like, I just use by remaining seafood to do it, so just let create yourself.

材料 (Ingredients) ：

不同種類的海鮮 (various seafood) – 隨個人喜歡 (Personal preferences)

雅枝竹 (Artichoke) – 2個 (2 pcs)

蒜頭 (garlic) – 2瓣 (2 pcs)

辣椒 (chilli) – 1條 (1 pc)

鯷魚 (anchovies) – 4條 (4 pcs)

車厘茄 (cherry tomatos) – 8個 (8 pcs)

鹽 (salt) – 1茶匙 (1 teaspoon)

黑胡椒 (black pepper) – 少許 (few)

蕃茜 (flat-leaf parsley) – 1小紮 (a handful)

白酒 (white wine) – 50ml

檸檬汁 (lemon juice) – 10ml

橄欖油 (olive oil) – 2湯匙 (2 tablespoons)

做法 (Method) ：

1. 先把海鮮在水喉下沖洗一下，備用
Just clean the seafood under tap water and set aside

2. 雅枝竹及車厘茄分別切開成四件，蒜頭、辣椒及鯷魚切碎，備用 (如果用新鮮雅枝竹，先用滾水煮過10分鐘)
Cut the artichoke and cherry tomato into 4 pcs, and chopped garlic, chilli and anchovies, set aside (If you are using raw one, please boil it for 10 minutes before use)

3. 由於海鮮有不同的生熟度，所以要耐心地每樣每次先煎或煮過海鮮，然後盛起，備用。例如：帶子或蝦先用牛油煎香、蜆肉或青口用白酒煮過等等
Since there’re various seafood here, so please cook each seafood individually beforehand and set aside (i.e. grill scallops and shrimp using butter, cook clams and mussels using white wine)

4. 煮好不同的海鮮後，同一個鍋，先下橄欖油，爆香蒜頭、辣椒及鯷魚
After cooked all seafood, using the same pan, put some olive oil, cook some garlic, chilli and anchovies until fragrance

5. 再下車厘茄煮一會後，加入雅枝竹，炒多一會
Add cherry tomato and cook for a while, then add artichoke and keep on stir a little

6. 把之前的海鮮回鍋，快伴勻後，加入意粉及蕃茜伴勻，最後加上檸檬汁就完成。
Then put back the seafood in the pan and stir quickly, then add spaghetti and parsley, stir it, then finally squeeze some lemon juice on it and finished.

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蟹 (crab), 麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

意式蟹肉意粉 (Crab Meat Pasta)

Posted on November 28, 2017January 27, 2020 by 傑西

這個蟹肉意粉，作者很少做吧。在香港的時候，很少出市區，所以沒有機會買來真蟹肉來試做，然而在馬來西亞卻很容易買到，價錢亦很便宜，因此今天可以分享這食譜了。

I rarely cook this dish because it’s hard to find since I’m lived in outlying island while in HK, but in Malaysia, it’s very easy to get it and price are cheap too, so I can now sharing this recipe for you.

材料 (Ingredients) ：

急凍蟹肉 (Crab meat) – 250g

蒜頭 (garlic) – 2粒 (2 gloves)

辣椒 (chilli) – 1條 (1 pc)

蕃茜 (Parsley) – 大量 (A handful)

酸豆 (capers) – 1茶匙 (1 teaspoon)

車厘茄 (cherry tomato) – 20粒 (20 pcs)

檸檬汁 (lemon juice) – 2茶匙 (2 teaspoons)

橄欖油 (olive oil) – 3茶匙 (3 teaspoons)

白酒 (white wine) – 30ml

做法 (Method) ：

1. 準備平底鍋，下油，下蒜頭及辣椒，炒一下至出香味
Prepare a sauce pan, add some oil, stir fry garlic and chilli until smell fragrance

2. 再加入酸豆、車厘茄及白酒
Then add capers, cherry tomato and white wine

3. 加入蟹肉，再加多少少白酒，煮一會
And, add crab meat, some more white wine, cook for a while

4. 加入意粉及少許意粉水，伴勻
Add pasta in and some pasta water, mix it well

5. 最後加入檸檬汁及蕃茜，伴勻就完成。
Final touch with lemon juice and garnish with parsley, finished.

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麵食 (pasta), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

最正宗、最傳統的「真。意大利肉醬闊條麵」(The Classic Tagliatelle al Ragu Bolognese)

Posted on August 28, 2016January 27, 2020 by 傑西

可能讀者見到標題會覺得太誇張了，什麼是真肉醬意粉？我們平時吃的不是肉醬意粉嗎？真肉醬意粉又有什麼不同及特別？作者就在這篇介紹及分享吧。

Maybe you feel strange when see the title in Chinese, why I’m talking about this? and wondering what’s different between the one we knew and the one I’m sharing, let’s see below explanation :

在意大利，肉醬意粉是週末家人聚會必吃的菜式，而這菜式亦已註冊成為一個有標準份量、材料及煮法，一般的肉醬菜式只可稱為Ragu，亦有很多食材選擇及煮法，只有用上在意大利Bologna這個地方的煮法才可稱為Ragu Bolognese。

First, Ragu dishes is the most important dish for family gathering every weekend in Italy, however, this dish had been registered as a standard method of ingredients and cooking method, there are many ragu cooking methods which using other ingredients, this only can called “Ragu”; The only cooking method that created by the place called Bologna can only be called “Ragu Bolognese”

另外，之前也有文章說過關於不同意大利粉的分別，然而，意大利人對意粉的用法其實很講究，而這款菜式在意大利一定要用上闊條麵，用來把肉醬掛在意粉上一起食用。

On the other hand, there are vary pastas in Italy, they are using specific pasta for special sauces, so, this Ragu Bolognese must have to use Tagliatelle pasta for the dish.

可是，這菜式在世界各地流傳下，已變奏出不同版本，已經不再是本身的味道；老實說，作者由小到大在香港吃的肉醬意粉也是濃濃的番茄汁味及醬汁很多的版本，而英文卻永遠寫 Spaghetti Bolognese; 然而，現在學習中的真正意大利菜色才知道我們香港的版本一直是錯誤的版本，所以今次作者分享真正的肉醬闊條麵材料及做法，希望讀者知道真正的味道。

This ragu dishes is very famous all over the world, unfortunately, this is not like the original one in other countries we are tasting nowadays. In Hong Kong, I’m having this dish which taste so many ketchup and so full of red sauce on it, and so called “Spaghetti Bolognese” in many restaurant menus. However, I only knew that I’m eating a wrong version since child when I’m now studying Italian cuisine, therefore, I would like to share the original method of the REAL Tagliatelle al Ragu Bolognese in this post.

材料 (Ingredients) ：

牛油 (Butter) – 55g

意大利咸肉 (Pancetta) – 55g

免治牛肉 (Minced beef) – 100g

免治豬肉 (Minced pork) – 100g

洋蔥 (Onion) – 1pc

紅蘿蔔 (Carrots) – 1pc

西芹 (Celery) – 1pc

牛肉湯 (Beef stock) – little

番茄膏 (Tomato paste) – 3 tablespoons

紅酒 (Red wine) – 1 glass

巴馬臣芝士 (Parmesan Cheese) – few

鹽 (Salt) – little

黑胡椒 (Black pepper) – little

做法 (Method) ：

1. 把所有蔬菜切成小粒、意大利咸肉也切成小粒
Cut all the vegetables into a small cubes, pancetta also cut into small cubes

2. 準備一個大鍋，下牛油，待牛油溶化一會，加入意大利咸肉略炒至出油及微香
Prepare a big pan, add butter, then put the pancetta in and stir until little oil comes out and little brown

3. 加入洋蔥炒至軟身，然後加入其他蔬菜炒勻
Add onion, and stir until soft, then add other vegetables, stir well

4. 加入所有免治肉炒至變為啡色
Add all meats and stir until meats turn brown colour

5. 倒入紅酒並待一會至酒精揮發
Pour in the red wine and let the alcohol evaporate a while

6. 把番茄膏加入少許牛肉湯，溶化後加入鍋內，伴勻
Use the beef stock to dilute tomato paste, then put them into the pot and stir well

7. 再加入牛肉湯蓋過肉醬後，轉小火，慢煮1.5小時，中途要留意水量，如果太乾就加少許牛肉湯並輕輕攪拌以免舔底
Pour the beef stock to cover the meat, turn the gas to very very small and slow cook for 1.5 hours, monitor it for sometimes, if too dry, just add some beef stock on it, better stir a little some times too.

8. 加鹽及黑胡椒並試味，最後灑上芝士就可以了。
Add salt and black pepper, taste it, finally put the cheese on the top, finished.

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蜆 (clams), 麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

白酒煮蜆意粉 (Spaghetti alle Vongole)

Posted on June 23, 2016January 27, 2020 by 傑西

夏天來臨，又是吃蜆的時候了，這款意粉看似味道很清，但用白酒煮開了的蜆，加了少量辣椒，清甜帶少辣，適合夏天沒胃口的菜式，煮法又簡單又快，不用長時間在悶熱在廚房內，大家試試煮吧。

It’s summer time now, clams is one of the popular seafood during the time, this tasty spaghetti dish is easy and fast cooking dish, just use few simple ingredients to bring out the sweetness of the clams, let try it.

材料 (Ingredients) :

蜆 (Clams) － 400g

油浸鯷魚 (Anchovies) – 3-4條 (3-4fillets)

蒜頭 (Garlic) – 3瓣 (3 cloves)

辣椒 (Chilli) – 1條 (1 pc)

蕃茜 (parsley) – 一小紥 (A handful)

車厘茄 (Cherry Tomato) – 8粒 (8 pcs)

白酒 (Dry White wine) – 150ml

檸檬皮 ( Lemon peels) – 少量 (few)

橄欖油 (Olive Oil) – 少量 (few)

做法 (Method) :

1. 蒜頭切薄片、辣椒切碎、油浸鯷魚切碎
Slice the garlic, chilli and anchovies into small pieces

2. 準備一個鍋，先煮意粉
Prepare a pot for cooking spaghetti

3. 用一個平底鍋，下油，把蒜頭、辣椒及鯷魚炒一下
Prepare a sauce pan, add some oil, and put garlic, chilli and anchovies into the pan, stir a little bit

4. 再加入蜆仔及白酒，煮一會，待酒精揮發後，蓋上待蜆仔打開
Add clams and white wine, cook a while, then lid on, cook until all clam shells are opened

5. 最後加入車厘茄、檸檬皮、蕃茜及意粉，伴勻就完成了
Add cherry tomato, lemon peels, parsley and spaghetti, stir it and finished.

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青口 (Mussels), 麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

蘑菇青口意粉 (Mushroom and Mussels Spaghetti)

Posted on April 19, 2016January 27, 2020 by 傑西

這道菜來自意大利南部，那裏有海又有山，兩者的結合，帶來一個清淡但好吃的菜色。

This dish is comes from South of Italian, Sea and mountain oven there, so this is a well combine between two, this dish is light but well flavour.

材料 (Ingredients) :

青口 (Mussels) – 1磅 (1kg)

蘑菇 (Mushrooms) – 5-6個 (5-6 pcs)

洋蔥 (Onion) – 半個 (1/2 pc)

車厘茄 (Cherry tomatos) – 3-4個 (3-4 pcs)

意大利咸肉 (Pancetta) – 2片 (2 slices)

白酒 (White Wine)- 150ml

蕃茜 (Parsley) – 少量 (handful)

黑橄欖 (Black Olives) – 10粒 (10 pcs)

橄欖油 (Olive Oil)

做法 (Method) ：

1. 把意大利咸肉切小粒，洋蔥切薄片，蘑菇切片及車厘茄切小件
Chopped pancetta into small pieces, cut onion into thin slice, cut mushroom into slice and cut cherry tomato into small pieces

2. 準備一個鍋，落橄欖油，加入意大利咸肉，炒一會，然後加入洋蔥、蘑菇及黑橄欖再炒
Prepare a pot, olive oil in, put the pancetta in and stir a little bit, add onion, mushroom and black olives and stir little while

3. 放入青口略炒，倒入白酒，蓋上，待大約5-10分鐘，打開蓋，檢查是否所有青口已打開
Put mussels in, then pour in white wine, lid on, then let it cook for around 5-10 minutes, then open the lid and check whether all the mussels are opened

4. 再放入車厘茄及蕃茜，煮多一會，加入意粉伴勻就完成了。
Then add in cherry tomato and parsley, stir a little, then add spaghetti and mix well, finished.

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