意大利菜 (Italian Cuisine) – Page 4

野鳥鍋 (Hunter’s chicken)

Posted on October 9, 2015January 27, 2020 by 傑西

這道傳統意大利菜很出名，以前是打獵的人在當天打獵回來後烹調來吃，所以本身有很多變化，通常會用野鳥或野兔來做，加入蔬菜及香草煮成的鍋，配上鄉村包，就成為一道美味的菜式。而現代人也很少打獵，所以把這菜式現代化，一般都用雞代替了，而在意大利餐廳基本上餐牌都會有，由於很多變化，可以隨個人喜好加入不同的蔬菜及香料。

This is very popular and famous traditional Italian stew, in the old century, hunters used those meager meats and vegetables on hand to cook the dish, then serve with sourdough bread. However, nowadays, people normally use chicken to cook this dish instead, and you can often seen on the menus in Italian restaurants. So you can create your own dishes with different vegetables and herbs as well.

今次小編所介紹的版本是沒有蔬菜的，主要也是用香草帶出味道來，讀者可以自創的。

This time, i’m using various herbs to cook the dish.

材料 (Ingredients) :

有骨雞肉 [可以用雞上脾及雞脾或全雞] (chicken [you can select of thighs and drumstick or even the whole chicken] – 切件, 如果用全雞 (cut into chunks if using whole chicken)

洋蔥 (onion) – 1個 (1 pc) –> 切薄片 (finely slices)

蒜頭 (garlic) – 全個 (1 whole) –>分開粒及輕壓 (crushed)

辣椒 (Red chilli) – 1條 (1 pc) –>切粒 (sliced)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 2條 (2 sprigs)

番茜 (parsley)

月桂葉 (Bay leaves) – 2片 (2 pcs)

鼠尾草 (Sage) – 4片 (4 pcs)

白酒 – 125ml

番茄醬「或濃縮番茄膏+水」(Tomato paste or puree+water) – 1.5 湯匙 (1.5 tablespoons)

車厘茄 (cherry tomato) – 175g –>切半 (cut halves)

黑胡椒粉 (ground black pepper)

橄欖油 (olive oil)

做法 (Method) :

1. 用鹽及黑胡椒醃雞塊
Marinated the chicken with salt and ground black pepper

2. 準備一個鍋，落油，把雞先煎至金黃色
Prepare a large pot, add oil, add chicken and seal well

3. 放入洋蔥、蒜頭、辣椒及所有香草，用中火炒幾分鐘至出味
Put onion, garlic, chilli and all herbs in, then turn to medium heat and cook it for few minutes until smell comes out

4. 倒入白酒，轉大火，待酒精揮發一會
pour white wine, increase the heat and let the wine evaporate a bit

5. 再加入番茄醬及車厘茄炒勻，轉細火，蓋上
Add tomato paste and cherry tomato, reduce to low heat and lid on

6. 慢煮90分鐘至雞塊離⻣就可以了。
slow cook it for 90 minutes until the flesh come away from the bone and finished.

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麵食 (pasta), 麵條機 (Pasta Maker)

自製麵條篇－中式麵條 (HOMEMADE NOODLES – Chinese Noodles)

Posted on September 4, 2015 by 傑西

老實說，簡單中式麵條比意大利粉容易做得多，原材料也容易在一般超市買到，但兩者做法也一樣，而中式麵條亦也可用意大利麵條機做到的，所以在這篇簡單地說明材料就可以了。

Actually, Chinese noodles are more easy to make which compared with Italian pasta and it is easy to find ingredients in any supermarket, however, they are using the same method for doing so, and also use pasta maker for help to do it, just briefly list the ingredients below :

全蛋麵：中筋麵粉、蛋、鹽及水

Traditional egg noodle : all-purpose flour, eggs, a pinch of salt and water.

上海麵：中筋麵粉、鹽及水

Shanghai noodle : all-purpose flour, a pinch of salt and water.

當然中式麵條也就太多款式了，不能在這裏盡錄，以上兩款只是最普遍會在家中自製的，所以才簡單說說吧。

Of course, there are so many types of Chinese noodles in China, I can’t list all here, these are just the most common noodles that people will make it at home, so just talk in short only.

麵食 (pasta), 麵條機 (Pasta Maker), 工具及廚具 (Utensils and Kitchen Equipments)

自製麵條篇－意大利粉 (HOMEMADE NOODLES – PASTA)

Posted on August 31, 2015 by 傑西

在香港很多人認識的意大利粉，大多也是一至兩款，就是扁意粉、一般長意粉及通粉，其實在意大利有六百多款意粉，但每一個省份所用的款式也不一樣，當然我們不需要跟著他們去做吧。

In Italy, actually there are more than six hundred types of pasta, different states using their specific type of pasta; in Hong Kong, we mostly familiar only few types of pasta : spaghetti, macaroni, linguine, etc., but no need try to follow them all.

雖然是自製麵條，除非您已是大師級，刀法自如，不然也需要麵條機輔助才容易做到的。小編曾經在一個展覽會上真的見過一位意大利大嬸由麵粉到做成麵條也是用人手做，又快又準，真心的佩服她，小編自問沒有這麼好的手藝。

If you have a very good skill for cutting pasta, otherwise better use pasta maker to assist you to do so, it’s more easier and faster. On the other hand, I really saw an italian woman who made any type of pastas using her skilful hands without any machines, just a simple tool – knife, I’m really so respect what she did for pasta, unfortunately I think I can’t be like her at all.

至於麵條機，香港比較容易買到是以下一款，這款機包括了兩款意粉模，闊條麵及天使麵，如果做我們一般的意粉就需要另購模具：

About the pasta maker, there’s one brand that easy to find in any department stores in Hong Kong as follows, it’s comes with two type of pasta mold, Fettuccine and angle hair, so if you wanna make spaghetti, you have to buy extra mold for it :

Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel

這是一般的意粉模：

Marcato Atlas Spaghetti Attachment

以前一篇已說過，做意大利粉需要兩款麵粉，除了麵粉外，另加蛋及一點鹽就可以了。

As mentioned in last post, other than “00” flour and semolina flour, you also have to add egg and a pinch of salt to making pasta.

小編又是用麵包機打麵糰，打完後會在將麵糰留在麵包機內半小時，這是讓麵糰休息，之後才取出來做麵條。同時準備好麵條機吧。

I’m using bread maker for help to making a dough, after the dough is done, just sit in the bread maker for resting around half an hour, and prepare the pasta maker too.

取出麵糰後，灑上手粉，把麵糰分半，輕輕壓扁麵糰，調教麵條機的厚度為”0″，把麵糰放上及攪動麵條機，當麵糰壓扁後對摺，又再放入麵條機攪動，重複幾次後，感覺到麵糰有點乾的時候，可以把麵條機調高為”1″，又把麵糰壓扁，跟著每壓一次就調高麵條機一度，直至厚度為什為”4-5″，然後把壓扁了的麵糰灑上手粉，分為一半，最後放在不同的麵條機上攪動，就完成麵條了。

Take out the dough and put some flour on the top and cut in a half, just push down a bit and set the pasta maker to “0”, put the dough in the maker and roll it through, then fold it in half and put it to roll again until you can feel the dough a bit dry, then change the maker to “1” and repeat the step and add 1 after one and another until add to 4-5, then cut the pasta into 2, then put it into the mold for rolling until pasta form came out.

新鮮麵條一般只煮2－3分鐘就可以了，不要煮得太久，否則沒有口感的。

For fresh pasta, better cook for 2-3 minutes until Al Dente, don’t cook like dry pasta.

麵食 (pasta), 麵包 (bread)

自製麵條篇 – 麵粉 (HOMEMADE NOODLES – Flour)

Posted on August 25, 2015 by 傑西

說起麵粉，很多朋友也不清楚如何分別高筋麵粉、中筋麵粉及低筋麵粉，我就在這篇簡單地說明一下吧。

There are few types of flours that we always use for, but many people confused about it, so just explain briefly here.

特高筋麵粉－含15%以上蛋白質，通常用來做炸物，例如：油條，貝果

Very strong flour – contain 15% protein, normally use it for bagel, but sometimes people also use it for baking bread.

高筋麵粉－含有13%－14%的蛋白質，筋性比較強，一般用來做麵包，口感煙韌。

Strong flour – contain 13-14% protein, it’s usually use for baking bread, so it’s also called Bread flour

中筋麵粉－含有9-12%以上的蛋白質，一般用來做點心皮，中式包等

All-purpose flour – contain 9-12% protein, it so common in use for Chinese dimsum.

低筋麵粉－只含8%以下的蛋白質，比較鬆軟，適合用來做蛋糕及餅乾等食物。

soft flour – contain about 8% protein, normally it used for baking cake or cookies, so it also called Cake flour.

所以，做麵條時，一般也會用中筋麵粉就可以了。但做意大利粉卻有點不同，意大利有專門做意大利粉和薄餅麵粉，他們稱為00粉，其實也是中筋麵粉，但相比我們一般中筋麵粉磨得更加幼細，所以口感比較滑；製作意大利粉還要加入粗粒小麥粉(又稱杜蘭麵粉)，兩者混合才可做出質感幼滑但有彈性的麵條。

Practically, we are using all-purpose flour for making noodle, however, there’s a little different for making noodles and pizza in Italy, they are using “00” type flour which is finer flour than all-purpose flour, it’s more smoothly, but they also mixed with semolina flour which is durum wheat powder, so after combine both, the pasta will becomes smoothly but chewy texture.