意大利菜 (Italian Cuisine) – Page 5

矮瓜 (eggplant), 麵食 (pasta), 意大利菜 (Italian Cuisine)

番茄醬矮瓜意粉 ( Spaghetti with eggplant and tomato sauce) – Salsa al Siciliana

Posted on June 3, 2015 by 傑西

這款意粉很適合素食者，不僅健康，還很容易做到。而意大利番茄醬(Passata sauce)一般也時常用到，可以預先煮好放入雪櫃儲放，方便日後用來做其他意粉或薄餅醬也可以的。

意大利番茄醬（Passata sauce)

材料 (INGREDIENTS)：

蒜頭 (garlic) – 3個 (3 gloves) –> 去皮及切碎 (peeled and chopped)

意大利罐頭番茄 (tinned italian tomato) – 1罐 (1 tin)

番茄 (Cherry tomato) – 10 粒 (10 pcs) –> 切半 (cut in halve)

羅勒 (Sweet basil) – 1扎 (1 handful) –> 切碎 (chopped)

鹽 (sea salt) – 小量 (a pinch)

黑糊椒 (Black pepper) – 小量 (a pinch)

橄欖油 (Olive oil)

做法 (METHOD)：

1. 加入橄欖油及蒜頭，用小火爆香
Olive oil in and put garlic, stir it a little bit,

2. 放入番茄，煮至出油份，微微地壓扁一下
add cherry tomato, stir it until some oil out and squeeze it a little bit,

3. 倒入罐裝番茄，把番茄壓碎一點，大約煮5分鐘
add tinned tomato and press into small chunk, cook for 5 mins

4. 加入羅勒葉及調味
Put sweet basil in and season it,

5. 用手提攪拌器把醬汁攪至細滑就完成了。
Use hand blender to stir it until smooth and finished.

菜色 For Pasta Dish

材料 (INGREDIENTS)：

矮瓜 (Eggplant) – 1個 (1 pc)

蒜頭 (garlic) – 2個 (2 gloves) –> 切片 (sliced)

辣椒 (chilli) – 1隻 (1 pc) –>切碎 (sliced)

橄欖 (Olive) – 10 粒 (10 pcs) –> 切半 (cut in halve)

地中海酸豆 (Caper) – 少量 (handful)

意大利番茄醬(Passata sauce)

羅勒葉 (Sweet Basil)

鹽 (sea salt)

做法 (METHOD)：

1. 準備平底鍋，加入橄欖油，把矮瓜切粒，開小火，放入平底鍋，炒至軟身；把炒好的矮瓜放上有吸油紙的碟，備用
Prepare a saucepan, olive oil in, cut the eggplant into cube, open a small heat and cook the eggplant until soft, then put the cooked eggplant into a kitchen paper

2. 煲水加鹽，放入意粉
Boil a water with sea salt and cook spaghetti

3. 另一邊用平底鍋，加入橄欖油，爆香蒜片及辣椒
On the other hand, prepare a saucepan, add olive oil, garlic and chilli, cook a little bit

4. 加入橄欖及地中海酸豆，再加入意大利番茄醬及羅勒
Add olives and capers, then put passata sauce and basil, cook for a while

5. 把矮瓜加入醬料攪勻及調味
put back the eggplant into the pan and season it and stir it well

6. 放入已煮好的意粉撈勻就完成了。
Add spaghetti in and mix it, finished

[wpedon id=”1981″ align=”left”]

豬肉 (Pork), 麵食 (pasta), 意大利菜 (Italian Cuisine)

蒸肉丸意粉 (Spaghetti with steamed meatball)

Posted on March 8, 2015 by 傑西

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.

[wpedon id=”1981″ align=”left”]

雞類 (chicken), 麵食 (pasta), 其他西餐 (Other Western cuisine)

地中海烤雞意粉 (Mediterranean Roast Chicken Pasta)

Posted on March 5, 2015 by 傑西

這個意粉伴了烤雞醬汁後，吸收了所有材料的精華，加上意大利醋，意粉酸酸甜甜，很開胃的。

材料 (Ingredients)：

羅勒葉 (Sweet Basil) – 15片 (15 leaves)

百里香 (Thyme) – 3條 (3 strigs)

蕃茄 (Tomato) – 2串 (2 Strigs)

雞 (Chicken) – 800g

水 (Water) – 50ml

橄欖油 (Olive Oil) – 3 Tablespoon

鹽 (Salt) – 1 tablespoon

黑胡椒 (black Pepper) – 1 tablespoon

檸檬 (Lemon) – 1/2個 (half)

意大利黑醋 (Wine Vinegar) – 2 Tablespoons

蒜頭 (Garlic) – Whole

巴馬臣芝士 (Parmesan Cheese)

做法 (Method)：

1. 用磨盅把羅勒葉、百里香、鹽及黑胡椒磨碎，然後再加入橄欖油攪勻;
Put all herbs and seasonings into mortar and pestle, bash it all up until oil comes out, then add olive oil and mix it together;

2. 準備一個烤雞盤，把雞放入，將剛磨好的汁倒在雞上，用手把汁均勻地塗滿全隻雞;
Put chicken into baking tray and pull the mixed herbs in the chicken, then rub the mixture on the chicke;n

3. 放入蕃茄、蒜頭及水;
Add tomato, garlic and water in the tray;

4. 200度烤80分鐘;
Roast the chicken in 200 degree for 80 minutes;

5. 於烤雞完成前15分鐘煮好意粉，撈起備用;
Cook pasta before the roast chicken is ready;

6. 準備一隻可放入焗爐的碟，把烤好了的東西從焗爐取出後，先把雞放在準備好的碟，把烤盤內的汁淋少量在雞上，再把雞放入焗爐再烤2分鐘;
Put roasted chicken into another plate, pull some juice and cook roast again for another 2 minutes;

7. 這時，先把烤盤內的蕃茄與柄分離及壓扁，再加入意大利黑醋，開小火煮一下就熄火，然後放入意粉及芝士伴勻，加多幾片羅勒葉
Mesh the roasted tomato a bit, add wine vinegar, open small fire and cook a while, then put cooked pasta, fresh basil and parmesan cheese and mix it up;

8. 烤好的雞取出後切片，放在意粉上就完成了。
take out the chicken from oven and cut some slices, put on the top of the pasta and finished.

[wpedon id=”1981″ align=”left”]

青口 (Mussels), 其他西餐 (Other Western cuisine), 海鮮 (Seafood), 湯類 (soup)

啤酒燉青口 (Mussel and Bacon Stew)

Posted on February 13, 2015 by 傑西

平時最時常在餐廳吃到的青口也是白酒又或用日本清酒煮青口，其實用啤酒燉也很特別的，大家可以試試

材料 (Ingredients)：

急凍青口(有新鮮的就最好）(Mussels)－ 1包 (1 pack)
煙肉 (Bacon/smoked ham)－2片 (2 pcs)
洋蔥 (Onion)－1個
蒜頭 (garlic)－3瓣 (3 cloves)
啤酒 (wheat beer) － 1小支 (1 small bottle)
牛油 (butter) – 30g
鹽 (salt)
黑胡椒碎 (black pepper)

做法 (Method)：

1. 將青口在室溫內解凍及清洗乾淨，煙肉及洋蔥切成小片，蒜頭切為小粒
Defrost mussels in room temperature and waste it, bacons and onion slice into small pieces, peeled and chopped garlic,

2. 準備一個煲，中火放入牛油，跟著加入煙肉，炒一下，待煙肉轉色至小金黃
Prepare a pot with medium heat, put in butter and bacon and stir until little brown,

3. 加入洋蔥及蒜蓉炒至軟身
throw in onion and garlic and stir it until soft,

4. 加入鹽及黑胡椒碎，再放入青口，攪勻
add in salt and black pepper and throw mussels in the pot and mix it well,

5. 倒入啤酒，蓋上煲蓋，煮5分鐘，完成
pour in beer, cover the lid and cook for 5 minutes, finished.

小建議 (Tips) :

這個菜式可以獨自當一個菜，亦可加意粉伴食。如加意粉，先將意粉煮7-8分鐘，瀝乾，再放入剛煮好的青口，攪拌後就可以上碟了。

This one can be a standalone dishes with soup or enjoy it with spaghetti. If you have it with spaghetti, just cook the spaghetti with salt in 7-8 minutes and put it back to the mussels soup and mix it.

[wpedon id=”1981″ align=”left”]

薄餅 (pizza), 意大利菜 (Italian Cuisine)

澳洲南瓜配巴馬火腿薄餅 (Butternut Squash Pizza with Parma Ham)

Posted on February 11, 2015January 27, 2020 by 傑西

這款薄餅在香港比較少人做，功夫比較多，但口味特別，加入了意大利黑醋，甜甜地帶點醋的酸味，不防一試。

材料 (INGREDIENTS) (大約25CM的份量）

薄餅底 (pizza base) ：（或買現成餅底也可以）
高筋麵粉 (Strong Flour) – 100g
低筋麵粉 (cake flour) – 100g
水(water) – 110ml
橄欖油 (Olive oil) – 5g
鹽 (salt) – 2g
糖 (sugar) – 10G
酵母 (yeast) – 2G

做法 (METHOD) ：

1. 把所有材料混合，搓成麵糰
Mix all ingredients and make a dough

2. 放入一個碗內，蓋上布或保鮮紙，放著待麵糰發酵成2倍大(大約需要2小時）
Put the dough into a large bowl, cover it with plastic sheet and let it sit for 2 hours until double in its size

3. 發酵後取出，揉成㘣形或你喜歡的形狀
After the size is doubled, make it any shape you want.

4. 用叉在餅上不同位置插洞，搽上橄欖油，放入預熱了的焗爐，180度，5分鐘
use a fork to make little holes for the base, put some olive oil and bake it for 5 minutes in 180 degree in the oven.

薄餅餡料 (TOPPINGS INGREDIENTS) ：

澳洲南瓜 (butternut squash) – 300g
紅洋蔥 (red onion) – 半個 (half)
巴馬火腿 (Parma ham)
蒜頭 (garlic) – 1瓣 (1 clove)
辣椒 (chilli) – 1條
橄欖油 (olive oil)
鹽 (salt)
糖 (sugar) – 1湯匙 (1 tablespoon)
紅酒醋 (red wine vinegar) – 3湯匙 (3 tablespoon)
水 (water) – 1湯勺 (10ml)
意粉醬 (pasta sauce) – 5湯匙 (5 tablespoon)
莫薩里拉芝士 (Mozzarella Cheese) – 20g

1. 把南瓜及紅洋蔥切粒，蒜頭去皮拍扁，辣椒開半去籽
peeled and chopped both butternut squash and red onion, peeled garlic and remove seeds for chilli,

2. 準備平底鍋，開細火，放入橄欖油，加入蒜頭及辣椒，煮至出香味
prepare a saucepan in small heat, put olive oil, garlic and chilli in until smelly flavoured.

3. 將南瓜及紅洋蔥加入，再放鹽、糖、紅酒醋、水，炒3分鐘
throw in butternut squash and red onion, add in salt, sugar, red wine vinegar and water, fry it for 3 minutes.

4. 準備篩及盆，盛起材料及瀝乾
prepare a sieve and put all ingredients in and leave the sauce

5. 把留下的材料汁放回平底鍋，再煮至出泡
put the sauce back to pan and cook it until you can see some little bubble

6. 放回所有材料後，加入意粉醬及水煮勻，完成備用。
Put back all the ingredients to the pan and add pasta sauce and water and cook it again until all soft.

7. 預熱焗爐，250度。把煮好的材料平均舖滿薄餅上，放入焗爐，焗15分鐘；
Preheat oven to 250 degree, put the toppings to pizza base and bake for 15 minutes,

8. 出爐後放上巴馬火腿就完成了。
take out the pizza from oven and put the parma ham on the top and finished.

[wpedon id=”1981″ align=”left”]