italiancuisine – 溫馨小廚

麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

[原創食譜 (Original Recipe)] 意式海鮮雅枝竹意粉 (Spaghetti with Seafood and Artichoke)

Posted on July 1, 2018January 27, 2020 by 傑西

作者一路上也很想嘗試意大利的雅枝竹，在香港只有C記高級超市有新鮮的買，但價錢貴得不捨得買，因此一直也沒有機會試食這個在意大利很普遍的食材。
Actually, I really wish to taste artichoke very long time as it’s very common in Italy, unfortunately, it’s hard to find and very expensive in Hong Kong, so I don’t have chance to try it.

有次在馬拉見到，可是作者人生做不熟，見過後又記不起那裏是什麼地方，所以一直耿耿於懷。幸好最近在一間批發公司見到有罐頭雅枝竹，雖然價錢可算是頗貴，但也能負擔的價錢，就買來一試吧。不過作者一吃卻愛上了。
Fortunately I have found once in Malaysia, but I can’t remember what’s the place I’m visited as I’m really too new in here. Luckily, I found canned one in whole sale store, although it’s can say expensive here, but still affordable price, so I decided to buy one and try it. After I tried, really fall in love artichoke then.

今次所用的海鮮種類其實不限，讀者用什麼海鮮也可以，只是作者用剩餘的海鮮來做，各位讀者自由發揮吧。
This dish can use different kind of seafood as you like, I just use by remaining seafood to do it, so just let create yourself.

材料 (Ingredients) ：

不同種類的海鮮 (various seafood) – 隨個人喜歡 (Personal preferences)

雅枝竹 (Artichoke) – 2個 (2 pcs)

蒜頭 (garlic) – 2瓣 (2 pcs)

辣椒 (chilli) – 1條 (1 pc)

鯷魚 (anchovies) – 4條 (4 pcs)

車厘茄 (cherry tomatos) – 8個 (8 pcs)

鹽 (salt) – 1茶匙 (1 teaspoon)

黑胡椒 (black pepper) – 少許 (few)

蕃茜 (flat-leaf parsley) – 1小紮 (a handful)

白酒 (white wine) – 50ml

檸檬汁 (lemon juice) – 10ml

橄欖油 (olive oil) – 2湯匙 (2 tablespoons)

做法 (Method) ：

1. 先把海鮮在水喉下沖洗一下，備用
Just clean the seafood under tap water and set aside

2. 雅枝竹及車厘茄分別切開成四件，蒜頭、辣椒及鯷魚切碎，備用 (如果用新鮮雅枝竹，先用滾水煮過10分鐘)
Cut the artichoke and cherry tomato into 4 pcs, and chopped garlic, chilli and anchovies, set aside (If you are using raw one, please boil it for 10 minutes before use)

3. 由於海鮮有不同的生熟度，所以要耐心地每樣每次先煎或煮過海鮮，然後盛起，備用。例如：帶子或蝦先用牛油煎香、蜆肉或青口用白酒煮過等等
Since there’re various seafood here, so please cook each seafood individually beforehand and set aside (i.e. grill scallops and shrimp using butter, cook clams and mussels using white wine)

4. 煮好不同的海鮮後，同一個鍋，先下橄欖油，爆香蒜頭、辣椒及鯷魚
After cooked all seafood, using the same pan, put some olive oil, cook some garlic, chilli and anchovies until fragrance

5. 再下車厘茄煮一會後，加入雅枝竹，炒多一會
Add cherry tomato and cook for a while, then add artichoke and keep on stir a little

6. 把之前的海鮮回鍋，快伴勻後，加入意粉及蕃茜伴勻，最後加上檸檬汁就完成。
Then put back the seafood in the pan and stir quickly, then add spaghetti and parsley, stir it, then finally squeeze some lemon juice on it and finished.

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鵪鶉 (Quail), 意大利菜 (Italian Cuisine)

意式烤鵪鶉 (Roasted Quail – Sardinian Style)

Posted on April 29, 2018January 27, 2020 by 傑西

鵪鶉，是農田的益鳥，其肉含蛋白質、維生素及高鐵質，而膽固醇很少，對腦神經不能缺少的營養物質，以中醫來說是補氣血及滋養五臟。然而鵪鶉在地中海飲食也有一定地位。

作者的母親在作者兒時久不久也會用來煲湯給家人飲用，但作者已經差不多20年也沒有再吃過，在香港好像越來越少見到；幸好最近在馬來西亞的超市見到，價錢亦很便宜，所以買來做了這個菜式，做法很簡單吧。

材料 (Ingredients) ：

鵪鶉 (Quails) – 2隻 (2 pc)

洋蔥 (Onion) – 1個 (1 whole)

迷迭香 (rosemary) – 1-2條 (1-2 sprigs)

鼠尾草 (Sage) – 6-8片 (6-8 leaves)

肉豆蒄 (Nutmeg) – 少許 (little)

麵粉 (Flour) – 少許 (little)

鹽 (Salt) – 少許 (little)

黑胡椒粉 (black pepper) – 少許 (little)

雞湯 (chicken stock) – 100ml

白酒 (Dry white wine) – 20ml

橄欖油 (Olive oil) – 少許 (little)

做法 (Method) ：

1. 鵪鶉清洗後，用廚房紙抹乾，用鹽及胡椒粉醃一下，用麵粉灑滿全身
Clean the quails under tape water, then dry it using kitchen towel, add some salt and black pepper, then dust the flour all over the quail

2. 準備平底鍋 (入到焗爐的)，下油，燒熱後，放入鵪鶉，煎封全身
Prepare a sauce pan (better can put into oven), heat up some oil, add the quail and seal it all over

3. 預熱焗爐190-200度
Preheat your oven to 190-200 degree Celsius

4. 鵪鶉煎封後，先盛起，備用
After sealed, put the quail to other plate and set aside

5. 同一個鍋，加入洋蔥、鹽及黑胡椒粉炒至軟身
In the same pan, add onion, salt and black pepper, stir fry it until soften

6. 鵪鶉回鍋，加入雞湯、白酒、迷迭香及鼠尾草
Get back the quail to the pan, pour chicken stock, white wine, rosemary and sage

7. 放入焗爐烤20分鐘
Put the pan to the oven and roast for 20 minutes

8. 取出後，先把鵪鶉及洋蔥盛起
After roasted, take out the quails and onion

9. 平底鍋再次加熱，最後加入肉豆蒄伴勻就可以了。如果喜歡比較濃的醬汁，可加少許麵粉，煮至喜歡的濃度也可以的。
Put the sauce back to the stove and reheat it, add some nutmeg and mix well. If you like a thick sauce, you can add some flour on it and cook the thickness you like.

10. 把醬汁倒在鵪鶉上就完成。
Pour the sauce over quails and finished.

溫馨提示：這個菜式在意大利會伴麵包吃，但個人喜歡的話，可以加入其他蔬菜 (例如：紅蘿蔔、西芹、薯仔等等)，那麼烤好鵪鶉後先盛起，再放入焗爐烤多10分鐘就可以了。

Tips : Normally, Italian will serve this with bread. But if you like, you can add other vegetables instead (i.e. carrots, celery or potato), if so, take the quails after 20 mins and roast the vegetables for another 10 minutes.

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豬肉 (Pork), 意大利菜 (Italian Cuisine), 意大利飯 (Risotto)

意式香腸意大利飯 (Simple Sausage Risotto)

Posted on March 30, 2018January 27, 2020 by 傑西

之前介紹了如何做香腸，做好後除了煎，也可以用來做不同的菜式，今次就簡單地用香腸來做個意大利飯吧。

Refer to previous post about making sausage, other than grill sausage, we can also make it as a main dishes, so in this post, just let’s make a simple sausage risotto then.

材料 (Ingredients)：

意式香腸 (Italian sausage) – 3+1條 (3+1 pcs)

紫椰菜 (Red Cabbage) – 1/4個 (1/4 pc)

洋蔥 (White onion) – 1/2個 (1/2 pc)

白酒 (White wine) – 150ml

菜湯或雞湯 (Vegetable stock or chicken stock) – 500ml

意大利米 (Risotto rice) – 220g

蕃茜 (Parsley) – 少許 (few)

牛油 (Butter) – 15g

巴馬臣芝士 (Parmesan Cheese) – 少許 (a handful)

意大利黑醋 (Balsamic vinegar) – 少許 (few drops)

做法(Method) ：

1. 把香腸去衣、紫椰菜切幼絲、洋蔥切細粒
Peel off the hog cashing, cut the cabbage into very thin slices and cut the onion into small cubes

2. 把香腸分為3+1的分量，3條的分量是用來炒的，而1條的分量就加入少量芝士碎及蕃茜，攪勻後搓成一個個的小備用
Separate the sausage into 3+1, the main 3 pcs will be cooked with other ingredients, now use the other one sausage, add some cheese and parsley flakes and make it into a small meatball

3. 紫椰菜切絲後，留一小份用來裝飾用，其他就用來煮的
Red cabbage cut into very thin slices, and leave some for garish, the rest will be cooked too.

4. 先把湯底煮熱及保暖
First, heat the stock and remain warm

5. 準備另一個平底鍋，先下油，再下洋蔥粒炒至軟身
Prepare a sauce pan, oil in, then add onion and stir until soft

6. 加入3條香腸肉再炒
Add the main 3 sausages and stir again

7. 然後加入紫椰菜再炒一會
Then, add the red cabbage and stir for a while

8. 加入意大利米伴勻，再加入白酒，等酒精揮發一會
And now add the risotto rice and stir it well, then add white wine, and let it evaporate out of the alcohol

9. 一勺一勺地加入湯底並一路攪拌，以免黐底
Then add stock into the rice little by little and stir it frequently

10. 另一方面，用另一個平底鍋，把香腸球用小火煎至小許金黃色，再加入少量白酒，再煮一會就關火備用
On the other hand, use another sauce pan, put some oil and grill the meatball until little brown, then add some white wine and cook a while, then off fire and set aside

11. 一直加一直煮至米粒脹身 (大約20分鐘)，直至你喜歡的軟硬度就可以關火
Back to the rice, continue add stock until the rice looks bigger and creamy, taste it whether the rice soft the texture you like, then off the fire

12. 加入一片牛油及芝士碎，攪拌至牛油及芝士溶化
Add some butter and cheese, then stir it until all butter and cheese melted into the rice and form creamy texture

13. 把餘下的椰菜絲放上面，以及香腸球，再倒入少量意大利黑醋就完成了。
Finally, put the remain red cabbage and meatball on the top for garish, then put some balsamic vinegar, finished.

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鴨肉 (Duck), 意大利菜 (Italian Cuisine), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

意大利檸檬酒煮鴨胸 – 低溫慢煮版 (Sous Vide Duck Breast with Limonocello and butter)

Posted on February 27, 2018January 27, 2020 by 傑西

情人節的時候，作者煮了這個菜式後，愛人很喜歡，今天愛人要求再食，所以作者有機會為大家分享這個食譜吧。這菜式的材料及做法很簡單，大家可以在元宵節同您的愛人一起慶祝吧。

材料 (Ingredients) ：

鴨胸 (Duck Breasts ) – 2件 (2 pcs)

檸檬 (Lemon) – 半個 (half)

牛油 (Butter) – 適量 (

意大利檸檬酒 (Limoncello) – 50ml

做法 (Method) ：

1. 預熱慢煮棒至攝氏58度
Preheat your sous vide circulator at 58 Degree Celsius

2. 鴨胸先灑上鹽及黑胡椒
Marinate duck breast with salt and black pepper

3. 準備一個平底鍋，不用下油，用中火先空燒一下，把鴨胸 (皮向下)放入平底鍋煎至金黃色，再煎四週，盛起備用
Prepare a sauce pan without oil, heat the pan in medium heat, put the duck breast (skin down) and sear the skin until golden brown, the sear all over the duck breast, set aside

4. 用刨肉器小心地刨出幾條長檸檬皮
Peel some ringlets of lemon

5. 準備一個小碗，把檸檬汁及意大利檸檬酒攪勻並試味
Prepare a small bowl, squeeze lemon juice and mix with limoncello, taste it and set aside

6. 準備真空袋，把檸檬皮放在鴨胸上，放入真空袋並把調好的檸檬汁倒入袋內，然後進行真空
Put duck breast, ringlets and the lemon sauce into the bag and vacuum it.

7. 放入慢煮鍋進行慢煮2小時30分
Progress of sous vide for 2 hours 30 minutes

8. 煮好鴨胸後，先把醬汁倒出
After duck breast is cooked, pour out the sauce first

9. 準備一個小鍋，把牛油用慢火煮溶，同時間把剩餘的檸檬皮刨成蓉
Prepare a small pot, melt the butter in small heat, meanwhile, peel the rest of the lemon peel into zest

10. 把醬汁倒入小鍋內並把檸檬皮放入，煮至醬汁濃厚
Put the sauce and lemon zest into the small pot, cook until thicken or reduced in half

11. 把鴨胸再次用煎鍋煎至脆皮
Prepare a sauce pan again and seal the skin until crispy

11. 鴨胸切成片，把醬汁倒在面就完成。
Pour the cooked sauce over the duck breast and finished.

溫馨提示： 1. 如想整件鴨胸上碟，可在鴨皮上𠝹上十字紋, 2. 煎皮後的鴨油，可以用來煎焗紅蘿蔔及薯角作伴菜

Tips : 1. If you wanna serve your duck breast in whole, you can cut the skin in square form, 2. After sear the duck breast, the excessed oil can be used to cook carrots and potato as side dish.

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菇類 (Mushroom), 蔬菜 (Vegetable), 帶子 (Scallops), 意大利菜 (Italian Cuisine), 意大利飯 (Risotto), 海鮮 (Seafood)

黑松露牛肝菌帶子意大利飯 (Black Truffles and Porcini risotto with scallops)

Posted on September 19, 2016January 27, 2020 by 傑西

關於意大利米，作者也在這篇簡單地細說一下吧。其實意大利米分別有幾款： Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli及Maratelli，它們的吸水程度也不同，例如： Vialone Nano係所有米種中吸水力最強的，他們煮的時候就要快及比較水性，好樣我們中國人的湯飯似的，不是我們常見比較黏性的那樣，所以在意大利人會把用途分得很細緻。然而在香港可以找到也只得3款，大致是 Arborio, Carnaroli and Vialone Nano，一般比較容易控制的是Arborio, 其餘兩款也吸水性強，很易煮得過火，所以大多數人也會用Arborio來煮意大利飯。

We can talk briefly about Italian rice here, practically there are various types of risotto : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli, Maratelli. Different rice have its own absorbs condiments, i.e. Vialone Nano is the most absorbs condiments among others, so it easy to overcooked and required fast cooking than others. Actually, you can only find 3 common types of risotto : Arborio, Carnaroli and Vialone Nano in Hong Kong supermarket, but most of people cooking risotto with Arborio, because it’s more easy to control while cooking, the rest of two are easy to overcooked though.

煮意大利飯時，其實有一個既定的程序，亦在煮的過程中也要小心留意，必須一邊攪一邊加湯，不可一次性加入，否則會黏底及吸水不好；此外，記得意大利米一定不能洗米的。

While cooking risotto, they have a standard procedure, you have to look into it, you must have to stir it always and add stock little by little, otherwise it will stick the pan and not cook throughly, also, you don’t have to waste risotto before cooking.

好了，讀者應該也大概明白小小意大利米的知識，就開始我們今天的菜式吧。

OK, let’s go start cooking dish now.

材料 (Ingredients) ：

原粒黑松露 (Fresh/preserved whole black truffles) – 1個 (1 pc)

黑松露醬 (black truffles sauce) – 1湯匙 (1 tablespoons)

乾牛肝菌 (fried ceps) – 20g

帶子 (scallops) – 4隻 (4 pcs)

意大利米 (Arborio rice) – 150g

洋蔥 (onion) – 1個 (1 pc)

白酒 (white wine) – 150ml

菜湯 (vegetable stock) – 1公升 (1 litre)

牛油 (butter) – 150g

羊奶芝士 (pecorino cheese) – 少量 (few)

做法 (Method) :

1. 把乾牛肝菌浸於水中20分鐘、洋蔥切小粒、清洗帶子及吸走水份
soak the dried ceps into water for 20 minutes, cut the onion into small cubes, wash and pat dry scallops

2. 準備一個平底鍋，放入牛油，當牛油溶化，加入帶子煎至兩邊金黃，盛起備用
Prepare a saucepan, add butter, add scallops and cook until two sides are golden brown, take out and set aside

3. 在同一個鍋，加入橄欖油，加入洋蔥炒至軟身
In the same pan, add some olive oil, add onion and cook until soft

4. 加入牛肝菌，伴勻後再加入意大利米，再伴勻
Add fried ceps, stir well and add rice, and stir well again

5. 倒入白酒，並讓它揮發一會
Add white wine and let it evaporate for a while

6. 再加入浸牛肝菌的水，一邊煮一邊攪
Add the dried ceps water, stir it while cooking

7. 當水份不足時，就加入菜湯，大約加3-4次
When not enough water, add vegetable stock little by little, stir it gently, and add around 3-4 times

8. 見意大利飯開始差不多脹大一倍以上，試試是否適合自己的口感，可以的話就可以熄火

When you see the risotto rise for double size, taste it whether its OK or not, if OK, then turn off the heat

9. 加入黑松露醬、牛油及羊奶芝士碎，伴勻，蓋上，待2-3分鐘
Add black truffles sauce, butter and pecorino cheese, stir well and lid on for 2-3 minutes

10. 分好碟後，放上帶子，把原粒黑松露一片片的刨在上面就完成。
Put it on the plate, put the scallops on top and slice the black truffles on the top and finished.

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材料 (Ingredients) ：

做法 (Method) ：

材料 (Ingredients) ：

做法 (Method) ：

溫馨提示 ： 這個菜式在意大利會伴麵包吃，但個人喜歡的話，可以加入其他蔬菜 (例如 ： 紅蘿蔔、西芹、薯仔等等)，那麼烤好鵪鶉後先盛起，再放入焗爐烤多10分鐘就可以了。

Tips : Normally, Italian will serve this with bread. But if you like, you can add other vegetables instead (i.e. carrots, celery or potato), if so, take the quails after 20 mins and roast the vegetables for another 10 minutes.

材料 (Ingredients)：

做法(Method) ：

材料 (Ingredients) ：

做法 (Method) ：

溫馨提示 ： 1. 如想整件鴨胸上碟，可在鴨皮上𠝹上十字紋, 2. 煎皮後的鴨油，可以用來煎焗紅蘿蔔及薯角作伴菜

Tips : 1. If you wanna serve your duck breast in whole, you can cut the skin in square form, 2. After sear the duck breast, the excessed oil can be used to cook carrots and potato as side dish.

材料 (Ingredients) ：

做法 (Method) :

溫馨提示：這個菜式在意大利會伴麵包吃，但個人喜歡的話，可以加入其他蔬菜 (例如：紅蘿蔔、西芹、薯仔等等)，那麼烤好鵪鶉後先盛起，再放入焗爐烤多10分鐘就可以了。

溫馨提示： 1. 如想整件鴨胸上碟，可在鴨皮上𠝹上十字紋, 2. 煎皮後的鴨油，可以用來煎焗紅蘿蔔及薯角作伴菜