italiancuisine – Page 4

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.

[wpedon id=”1981″ align=”left”]

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

[wpedon id=”1981″ align=”left”]

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.

[wpedon id=”1981″ align=”left”]

薄餅 (pizza), 意大利菜 (Italian Cuisine)

澳洲南瓜配巴馬火腿薄餅 (Butternut Squash Pizza with Parma Ham)

Posted on February 11, 2015January 27, 2020 by 傑西

這款薄餅在香港比較少人做，功夫比較多，但口味特別，加入了意大利黑醋，甜甜地帶點醋的酸味，不防一試。

材料 (INGREDIENTS) (大約25CM的份量）

薄餅底 (pizza base) ：（或買現成餅底也可以）
高筋麵粉 (Strong Flour) – 100g
低筋麵粉 (cake flour) – 100g
水(water) – 110ml
橄欖油 (Olive oil) – 5g
鹽 (salt) – 2g
糖 (sugar) – 10G
酵母 (yeast) – 2G

做法 (METHOD) ：

1. 把所有材料混合，搓成麵糰
Mix all ingredients and make a dough

2. 放入一個碗內，蓋上布或保鮮紙，放著待麵糰發酵成2倍大(大約需要2小時）
Put the dough into a large bowl, cover it with plastic sheet and let it sit for 2 hours until double in its size

3. 發酵後取出，揉成㘣形或你喜歡的形狀
After the size is doubled, make it any shape you want.

4. 用叉在餅上不同位置插洞，搽上橄欖油，放入預熱了的焗爐，180度，5分鐘
use a fork to make little holes for the base, put some olive oil and bake it for 5 minutes in 180 degree in the oven.

薄餅餡料 (TOPPINGS INGREDIENTS) ：

澳洲南瓜 (butternut squash) – 300g
紅洋蔥 (red onion) – 半個 (half)
巴馬火腿 (Parma ham)
蒜頭 (garlic) – 1瓣 (1 clove)
辣椒 (chilli) – 1條
橄欖油 (olive oil)
鹽 (salt)
糖 (sugar) – 1湯匙 (1 tablespoon)
紅酒醋 (red wine vinegar) – 3湯匙 (3 tablespoon)
水 (water) – 1湯勺 (10ml)
意粉醬 (pasta sauce) – 5湯匙 (5 tablespoon)
莫薩里拉芝士 (Mozzarella Cheese) – 20g

1. 把南瓜及紅洋蔥切粒，蒜頭去皮拍扁，辣椒開半去籽
peeled and chopped both butternut squash and red onion, peeled garlic and remove seeds for chilli,

2. 準備平底鍋，開細火，放入橄欖油，加入蒜頭及辣椒，煮至出香味
prepare a saucepan in small heat, put olive oil, garlic and chilli in until smelly flavoured.

3. 將南瓜及紅洋蔥加入，再放鹽、糖、紅酒醋、水，炒3分鐘
throw in butternut squash and red onion, add in salt, sugar, red wine vinegar and water, fry it for 3 minutes.

4. 準備篩及盆，盛起材料及瀝乾
prepare a sieve and put all ingredients in and leave the sauce

5. 把留下的材料汁放回平底鍋，再煮至出泡
put the sauce back to pan and cook it until you can see some little bubble

6. 放回所有材料後，加入意粉醬及水煮勻，完成備用。
Put back all the ingredients to the pan and add pasta sauce and water and cook it again until all soft.

7. 預熱焗爐，250度。把煮好的材料平均舖滿薄餅上，放入焗爐，焗15分鐘；
Preheat oven to 250 degree, put the toppings to pizza base and bake for 15 minutes,

8. 出爐後放上巴馬火腿就完成了。
take out the pizza from oven and put the parma ham on the top and finished.

[wpedon id=”1981″ align=”left”]