italiancooking – 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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醬汁 (Sauce)

自製醬汁篇－意大利醬 (HOMEMADE SAUCE – Italian sauce)

Posted on September 8, 2015 by 傑西

最為人熟悉的意大利醬有兩款，青醬及番茄醬。先說蕃茄醬，因為這個食譜是不會變的，通常用於意大利粉及薄餅底醬，做法亦簡單，可以先預做好放在雪櫃，食前加熱就可以了。

There are two most familiar sauces in Italy, Pesto sauce and tomato sauce (called Passata Sauce in Italy). Firstly, talk about tomato sauce since ingredients always the same. Tomato sauce can be used in both pasta and pizza base, it’s easy to cook and can store in the refrigerator for further use.

意大利番茄醬 (Italian Tomato Sauce – Passata Sauce)

材料 (INGREDIENTS)：

(分量隨個人喜歡 – Measurements in personal preference)

蒜頭 (Garlic) （切碎 – Chopped)

羅勒葉 (Basil) (切碎 – Chopped)

車厘茄 (Cherry tomato)（切半 – cut in half)

意大利罐裝番茄粒 (tinned Tomato chunk)

鹽 (Salt)

黑胡椒碎 (pepper)

做法 (METHOD)：

1. 準備一個煲，倒入橄欖油，中火，加入蒜粒，炒至微微轉色(不要炒燶)
Prepare a pot, put some olive oil and garlic, stir it until little brown

2. 放入車厘茄，煮至番茄軟身，再輕輕按壓，把番茄汁更加多
add cherry tomato and cook ituntil soft then press some juice out

3. 把羅勒葉放入，攪拌一下，倒入罐頭番茄粒，拌勻及煮至番茄醬滾
put basil into the pot, stir a bit and pull in the tomato chunk, cook until boil

4. 加鹽及黑胡椒調味後，關火及最後用手提攪拌器把材料打成蓉就可以了。
Seasoning it and finally use the hand blender to blend it until becomes puree.

但青醬可以很多變化，最普遍的材料是羅勒葉、松子、蒜頭、巴馬臣芝士及橄欖油。但也有用綠葉菜或其他香草代替羅勒葉，合桃或其他堅果代替松子，而蒜頭、芝士及橄欖油則不變。這個醬在做的時候是不用煮或加熱的，只需要攪拌機把所有材料攪勻就可倒入器皿放在雪櫃存放就可以了。

On the other hand, pesto sauce no fixed ingredients, but the most common ingredients are basil, pine nut, garlic, parmesan cheese and olive oil. You can use any green vegetable (e.g. kale) or other herbs to replace basil, and walnuts or other nuts replace pine nuts, but garlic, cheese and olive oil is a must for this sauce. This sauce no need to cook, just put all the ingredients in the mixer, blend it and can be store in the refrigerator.

另一個比較少人認識的是意大利辣醬，通常用來配意粉吃，除非你很喜歡吃辣，否則小編不建議讀者試，因為真的辣得很。

An extra sauce that not really well known is Italian spicy sauce, it called Arrabbiata sauce, normally eat with pasta. Be honest, unless you really like spicy, otherwise I’m not suggest you to try it, it’s really very hot.

材料很簡單，乾辣椒碎、乾番茄、乾牛至及橄欖油。先把所有乾材料用攪拌機打碎，最後加入橄欖油就完成了。

Actually, it’s so easy to make, just try chilli, sun-dried tomato, oregano and olive oil. Just put all dry ingredients in the mixer, blend it for about 2 minutes, then add olive oil, finished.

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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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

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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.

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