italiancuisine – Page 3

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

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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