italiancooking – Page 3

肉類 (Meat), 雞類 (chicken), 麵食 (pasta), 意大利菜 (Italian Cuisine), 攪肉機 (Meat Grinder)

番茄雞肉丸意粉 (Chicken Meatball Spaghetti)

Posted on March 22, 2016January 27, 2020 by 傑西

這款雞肉丸意粉是作者及愛人的至愛，清淡但又很香的一道麵食，如果剩下來的，會用來做翌日的早餐，意大利人很喜歡用這款來做意式三文治，雖然做法及材料比較多，但值得一試的。

This pasta dish is the most favourite dish for me and my beloved one, it’s so delicious, sometimes we can’t finished it, then we will leave it to make Italian meatball sandwiches too. Although it’s quite a lot ingredients and cooking method , but it’s worth to try.

材料 (Ingredients) :

肉丸材料 (Meat ball) :

雞肉 {雞胸或去骨雞脾肉} (Chicken meat – breast or boneless chicken leg) – 1/2 磅 (1/2 pound)

蒜頭 (Garlic) – 2瓣 (2 cloves)

辣椒 (Chilli) – 1隻 (1 pc)

意式麵包糠 (Bread crumbs) – 50g

番茜 (Parsley) – 適量 (few)

巴馬臣芝士 (Parmesan Cheese) – 適量 (few)

黑胡椒 (Black Pepper) – 少許 (few)

蛋 (Egg) – 1隻 (1 pc)

鹽 (Salt) – 少許 (few)

醬料材料 (Sauce) :

洋蔥 (Onion) – 半個 (1/2 pc)

紅蘿蔔 (Carrots) – 1條 (1 pc)

西芹 (Celery) – 1條 (1 stick)

意大利番茄碎 (Chopped Tomatos Can) [ 如果讀者已有意大利番茄醬也可以直接用 (You can use Passata sauce instead) – 1 罐 (1 Can)

鹽 (Salt) – 少許 (few)

甜蘿勒葉 (Basil) – 大量 (Handful)

巴馬臣芝士 (Parmesan Cheese) – 適量 (Handful)

做法 (Method) :

1. 把雞肉用攪肉機做成肉碎 (由於作者最近的超市沒有已攪好的肉碎，所以要自己動手)
Use meat grinder to make ground meat (If you can buy ground chicken meat, please skip this step)

2. 蒜頭、辣椒、番茜切碎，芝士刨碎，並加入肉碎內
Chopped garlic, chilli and parsley, grated some cheese and add into the ground meat

3. 再加入鹽、黑胡椒、蛋及麵包碎，用手搓勻所有材料
Put some salt, black pepper, egg and bread crumbs into the ground meat, then mix it well by hand

4. 用手搓出一個個小肉丸子，不要太大，一隻指頭大小就好了
Use your hand and make it a little meat ball one by one, not too large, just a finger tips size

5. 準備一個平底鍋，加入3-4湯匙橄欖油，加入肉丸，用慢火煎至金黃，不時搖晃，令肉丸均勻地煎
Prepare a sauce pan, add some olive oil, fry the meat balls in small heat until golden brown, shake it sometimes

6. 把洋蔥、紅蘿蔔及西芹切碎
Chopped onion, carrots and celery

7. 準備另一個鍋，加入少許橄欖油，把洋蔥、紅蘿蔔及西芹煮至軟身
Prepare another saucepan, add some oil, stir fried onion, carrots and celery until soft

8. 再加入番茄碎或意大利番茄醬 (如果用罐頭番茄碎就得加入蘿勒葉了)
Add chopped tomatos or passata sauce (if you are using chopped tomatos, please add basil afterwards)

9. 加上少許水，然後加鹽調味
Add some pasta water if necessary, and add some salt for seasoning

10. 把煎好的肉丸加入醬汁內再煮一會
Put the meat balls into the sauce and cook for a while

11. 加入煮好的意粉伴勻
Add cooked pasta and mix it well

12. 最後加上芝士碎就完成
Add some grated cheese and finished.

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

聖誕快樂 (Merry Christmas, Buon Natale)

Posted on December 26, 2015 by 傑西

聖誕快樂, 今年小編按照外國傳統與愛人一起煮了意大利聖誕大餐，雖然很大費周章，很多功夫，但小倆子渡過一個溫暖聖誕也已經很滿足了。

Merry Christmas, as traditional, I and my beloved one prepared an Italian Christmas dinner this year, although it really take many times and afford to do so, but it’s more than enough we have had a very warm and delicious Christmas time, cheers.

前菜 (Antipasti) : 意式凍肉及芝士 (Italian cold cuts and cheese)
頭盤 (First Dish) : 迷迭香栗子咸肉包 (Chestnut, rosemary & pancetta focaccia)
主菜 (Second Dish) : 傳統意大利燒肉 (Porchetta di davida )
菜蔬 (The Veggie) : 西西里烤椰菜及椰菜花 (Sicilian sprout and cauliflower dish)
甜品 (Desert) : 意大利聖誕麵包 (Panettone)
餐酒 (Wine) : 意大利甜酒 (Italian Vin Santo)

羊肉 (Lamb), 蔬菜 (Vegetable), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew), 澳洲南瓜 (Butternut Squash)

意式南瓜羊腩煲 (Lamb Stew with butternut squash and saffron)

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

相信各位在冬天吃不少羊腩煲，但大家一般只會做中式枝竹羊腩煲，有時都厭倦，今次小編介紹意大利的羊腩煲，味道清淡帶甜，還吃到羊腩真正的味道，食完一樣暖笠笠。

I believe that you will enjoy lamb stew in the winter time, but most of the time may cook Chinese style lamb stew, sometimes you can change to western style, although the flavour not as strong as Chinese style one but it’s more sweetie and more strong taste of lamb, no matter Chinese or western style, both are very warm dishes.

材料 (Ingredients) :

羊腩 (Lamb chunk) – 1磅 (1 lb) –> 如果讀者在肉檔買，請店員為你切成大舊 (if you buy from butcher, ask them help you cut into big chunk)

洋蔥 (Onion) – 1個 (1 whole) –> 去皮及切成小粒 (peeled and finely chopped)

蒜頭 (Garlic) – 3瓣 (3 gloves) –> 去皮及切碎 (peeled and finely chopped)

紅辣椒 (red chilli) – 1條 (1 pc) –> 切半 (cut into half)

迷迭香 (rosemary) – 2條 (2 stigs)

鼠尾草 (Sage) – 4片 (4 leaves)

藏紅花 (Saffron) – 小量 (a pinch) –> 用1湯匙水浸開 (diluted in 1 tablespoon water)

罐頭番茄 (Canned tomato) – 2湯匙 (2 tablespoons)

白酒 (dry white wine) – 4湯匙 (4 tablespoons)

菜湯 (Vegetable stock) – 200ml

薯仔 (potato) – 1個 (1 pc)

澳洲南瓜 (Butternut squash) – 400g

鹽 (Salt)

黑胡椒 (Black pepper)

橄欖油 (olive oil)

做法 (Method) :

1. 把鹽及黑胡椒灑上羊腩上並伴勻
Rub salt and black pepper over the lamb chunks

2. 準備一個鍋，下油，放入羊腩，慢慢地煎至轉為微啡色，盛起備用
Prepare a saucepan, add olive oil, put the lamb chunks into the pan and cook until brown, remove and set aside

3. 同一個鍋，放入洋蔥、蒜頭及紅辣椒炒至軟身
In the same pan, add onion, garlic and chilli, stir it until soft

4. 再把羊腩回鍋，加入迷迭香、鼠尾草、藏紅花及番茄略伴勻
Put back the lamb chunks, add rosemary, sage, saffron and tomato, stir well

5. 倒入白酒及讓它揮發一會
Pour the white wine and let it evaporate a while

6. 加入菜湯，加上蓋，轉最細火，煮1小時
Pour in vegetable stock, lid on, turn to small gas and let cook for an hour

7. 煮過1小時後，加入南瓜及薯仔再煮30分鐘就完成了。
After 1 hour, add butternut squash and potato and cook for another 30 minutes, finished.

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麵食 (pasta), 意大利菜 (Italian Cuisine)

卡邦尼意粉 (Spaghetti Carbonara)

Posted on November 25, 2015January 27, 2020 by 傑西

老實說，見到很多網上的卡邦尼意粉的食譜真的慘不忍道，又加忌廉，又用火腿，又加洋蔥，根本不是這回事。有見及此，小編在這篇分享真真正正的傳統卡邦尼意粉，希望讀者再不要煮錯了。

I saw many people posted their recipes about spaghetti carbonara, it’s really oh my god, so many wrong ingredients and cooking method, i.e. cream, onion, or even ham. Therefore, I wanna share the real spaghetti carbonara recipe, hope not cook wrong again.

傳統的卡邦尼意粉源於羅馬，用上豬面頰咸肉或意大利咸肉，如果找不到，那只好用煙肉，但味道是不一樣的。小編用自己做的意大利咸肉。

Real spaghetti carbonara orginally is a dish from Romans which using Guanciale or pancetta, if you can’t find both, you can use smoked bacon, but I can tell, it’s not the same taste. I just used my homemade pancetta.

而芝士就用上羊奶芝士，但沒有的話也可用巴馬臣芝士。

Also, it’s using pecorino cheese, if not, use parmesan cheese also ok.

材料又簡單又易做。

The ingredients are so simple and easy to cook

材料 (Ingredients)：

豬面頰咸肉或意大利咸肉 (Guanciale or pancetta) – 4片 (4 slices)

蛋黃(egg yolk) – 3隻 (3 pcs)

羊奶芝士或巴馬臣芝士 (Parmesan cheese (or aged pecorino) ) – 50克 (50g)

橄欖油 (Olive Oil)

黑胡椒 (Black pepper)

做法 (Method)：

1. 把肉切粒，分開蛋黃及蛋、蛋黃加入芝士碎及黑胡椒碎發均
Cut the Guanciale or pancetta in small chunks, separate egg yolk and egg white; whisk egg yolks with grated cheese & black pepper

2. 準備平底鍋，加入橄欖油，放入肉粒，慢慢地煎香至脆身
Prepare a saucepan, add olive oil and cook the meat until crispy

3. 關火及待涼少許，加入意粉，然後倒入蛋黃伴勻
stop the heat and cool down a little bit, add spaghetti in and add egg yolk, stir well to combine

4. 最後加入芝士及黑胡椒就完成了
Add cheese and black pepper, 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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