海鮮 (Seafood) – Page 3

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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麵食 (pasta), 八爪魚 (baby octopus), 意大利菜 (Italian Cuisine)

小八爪魚扁意粉 (Octopus Linguine)

Posted on November 20, 2015January 27, 2020 by 傑西

這個意粉的味道很特別，如果喜歡吃小八爪魚的你，一定會覺得有另一新口味，又容易做，夏天沒胃口，這個的不錯的選擇。

If you love baby octopus, you will love this pasta, it’s another special taste of octopus. It’s also easy to cook and good for summer time, let’s try to cook it.

材料 (INGREDIENTS)：

小八爪魚 (Baby Octopus) – 10隻 (10 pcs)

青橄欖 (Green Olives) – 8粒 (8 pcs)

西班牙酸豆 (Capers) – 1湯匙 (1 tablespoon)

油浸鯷魚 (Anchovies) – 4條 (4 fillets)

車厘茄 (Cherry Tomatos) – 12粒 (12 pcs)

蒜頭 (Garlic) – 2個 (2 gloves)

鹽 (Sea salt) – 小量 (A pinch)

紅辣椒 (Red chilli) – 1條 (1 pc)

橄欖油 (Olive Oil) – 4湯匙 (4 tablespoons)

意大利芫茜 (Parsley)

做法 (METHOD)：

1. 蒜頭切小粒、辣椒切碎、鯷魚切小份、車厘茄切半
Chop garlic, slice chilli and anchovies, cherry tomato cut in half.

2. 準備一個平底鍋，加入橄欖油，放入八爪魚，中火煎一會，待八爪魚開始變硬後，加入蒜頭、辣椒、鯷魚、橄欖、酸豆、車厘茄及一小紮蕃茜，略炒勻
Prepare a saucepan, put olive oil in, add baby octopus, medium heat for cooking until turn a bit hard, then put garlic, chilli, anchovies, olives, capers, cherry tomato and a small punch of whole flat leaf parsley, mix it a little bit

3. 轉細火後，蓋上，煮大約35分鐘
change to small heat and lid on, cook for around 35 minutes

4. 加入鹽及胡椒調味就完成了

season with salt and pepper and finished.

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魚類 (Fish), 麵食 (pasta), 意大利菜 (Italian Cuisine)

吞拿魚意粉 (Spaghetti with Tuna sauce and Anchovy)

Posted on June 23, 2015January 27, 2020 by 傑西

編者由小到大也很討厭罐頭食品，最多一年也只會吃一至兩次。最近突然很想吃吞拿魚，但由於住在離島，很難吃到日本料理，所以在網上找來一款意大利傳統意粉，雖然用上罐頭吞拿魚，但卻帶給編者對罐頭魚一個新的觀念，再不抗拒這食品了。

這款意粉看似簡單，但營養價值很高，不僅有吞拿魚，還有橄欖、酸豆及鯷魚，也很適合夏天沒有胃口的天氣，只需要30分鐘就完成了。

材料 (INGREDIENTS)：

罐頭油浸吞拿魚粒 (Can of Tuna in Olive oil) – 1罐 (A Can)

青橄欖 (Green Olives) – 5粒 (5 pcs)

西班牙酸豆 (Capers) – 10粒 (10 pcs)

油浸鯷魚 (Anchovies) – 4條 (4 fillets)

番茄醬或特濃茄膏 (Tomato sauce or puree) – 1罐 (1 Can)

蒜頭 (Garlic) – 2個 (2 gloves)

鹽 (Sea salt) – 小量 (A pinch)

紅辣椒 (Red chilli) – 1條 (1 pc) –> optional

橄欖油 (Olive Oil)

意大利芫茜 (Parsley)

做法 (METHOD)：

1. 將罐頭吞拿魚倒出，隔開油份；青橄欖切半；鯷魚切碎；蒜頭切蓉；紅辣椒切碎
Well drained tuna, Green olive cut into havle, chopped anchovies, garlic and red chilli.

2. 準備平底鍋，加入橄欖油 (編者唔想浪費，用罐頭魚的油)；放入蒜蓉、辣椒、鯷魚，小火爆香至鯷魚溶化
Prepare a saucepan, add olive oil, saute oil, garlic, red chilli and anchovies for 2 minutes

3. 加入吞拿魚及番茄醬，炒10分鐘
Put tuna and tomato sauce, stir for 10 minutes

4. 另一邊準備一鍋水及煮意粉
Next, prepare a pot and boil spaghetti

5. 如吞拿魚醬太乾，可加少量意粉水
Meanwhile, if the sauce too dry, add some pasta water

6. 放入青橄欖及酸豆，調味
Put green olives and capers in, season it.

7. 加入意粉及用意大利芫茜裝飾撈勻就完成了。
Add spaghetti and parsley for garlish, finished.

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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.

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