italianfood – Page 3 – 溫馨小廚

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

蘑菇青口意粉 (Mushroom and Mussels Spaghetti)

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

這道菜來自意大利南部，那裏有海又有山，兩者的結合，帶來一個清淡但好吃的菜色。

This dish is comes from South of Italian, Sea and mountain oven there, so this is a well combine between two, this dish is light but well flavour.

材料 (Ingredients) :

青口 (Mussels) – 1磅 (1kg)

蘑菇 (Mushrooms) – 5-6個 (5-6 pcs)

洋蔥 (Onion) – 半個 (1/2 pc)

車厘茄 (Cherry tomatos) – 3-4個 (3-4 pcs)

意大利咸肉 (Pancetta) – 2片 (2 slices)

白酒 (White Wine)- 150ml

蕃茜 (Parsley) – 少量 (handful)

黑橄欖 (Black Olives) – 10粒 (10 pcs)

橄欖油 (Olive Oil)

做法 (Method) ：

1. 把意大利咸肉切小粒，洋蔥切薄片，蘑菇切片及車厘茄切小件
Chopped pancetta into small pieces, cut onion into thin slice, cut mushroom into slice and cut cherry tomato into small pieces

2. 準備一個鍋，落橄欖油，加入意大利咸肉，炒一會，然後加入洋蔥、蘑菇及黑橄欖再炒
Prepare a pot, olive oil in, put the pancetta in and stir a little bit, add onion, mushroom and black olives and stir little while

3. 放入青口略炒，倒入白酒，蓋上，待大約5-10分鐘，打開蓋，檢查是否所有青口已打開
Put mussels in, then pour in white wine, lid on, then let it cook for around 5-10 minutes, then open the lid and check whether all the mussels are opened

4. 再放入車厘茄及蕃茜，煮多一會，加入意粉伴勻就完成了。
Then add in cherry tomato and parsley, stir a little, then add spaghetti and mix well, finished.

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牛肉 (Beef), 肉類 (Meat), 麵食 (pasta), 切肉機 (Meat Slicer), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

意式牛肉卷螺絲粉 (Involtini Beef Fusilli)

Posted on April 10, 2016January 27, 2020 by 傑西

這道菜對於喜歡吃蒜香味及蕃茜的朋友來說是一大享受，雖然煮法比較繁複，但卻是味蕾的享受，值得一試的。
This dish is suitable for those people who really love garlic and parsley, although it’s quite complicated to cook, but the flavour is really amazing, it’s worth to try.

材料 (Ingredients)：

牛肉(beef) – 200克 (200g)

蒜頭 (garlic) – 4瓣 (4 cloves)

蕃茜 (parsley) – 4條 (4 strig)

西芹 (celery) – 1條 (1 stick)

紅蘿蔔 (carrots) – 1條 (1 pc)

洋蔥 (onion) – 1個 (1 pc)

罐裝番茄粒 (chopped tomato can) – 1 罐 (1 can)

茄膏 (double concentrated tomato paste) – 1湯匙 (1 tablespoon)

巴馬臣芝士 (parmesan cheese)

甜羅勒 (basil)

紅酒 (red wine) － 150ml

水 (water) – 半罐及150ml

鹽 (salt)

黑胡椒 (black pepper)

橄欖油 (olive oil)

做法 (Method)：

1. 將蒜頭切成薄片，備用
Cut garlic into thin slices and set aside

2. 把牛肉切成薄片，用鎚怕扁及成大塊，把牛肉片排放在枱上
Cut the beef into thin slice, use hammer beat it into flat slice and line up at the table

3. 平均地灑上鹽及黑胡椒，再刨些芝士碎
put some salt, black pepper and grate some cheese on the top of the beef slice equally

4. 然後放上蒜片，每件牛肉大約放4-5片，再放上番茜 (最好連少許莖)
put some garlic slices, around 4-5 slices for each beef, then put parsley on the top

5. 把牛肉片捲上，最後用牙簽串好固定
roll up the beef slices carefully and use toothpick to fix the shape

6. 準備個鍋，加入橄欖油，放入牛肉卷，用中火把牛肉卷煎至金黃
Prepare a sauce pan, add some oil, put the beef rolls in, use medium fire and grill until brown colour

7. 再加入紅酒，煮至紅酒只剩下三分一，把牛肉卷盛起備用
Then pour in red wine and cook it until the wine slimmer remain 1/3, take up the beef rolls and set aside

8. 把西芹、紅蘿蔔及洋蔥切小粒
chopped celery, carrots and onion into small cubes

9. 在原鍋加入橄欖油，放入剛切好的蔬菜，炒至軟身
use the same sauce pan, add oil, put all the vegetables in then stir fry until soft

10. 倒入番茄粒及水，把茄膏加水再倒入鍋
pour the chopped tomato can in and add half can of water, then mix tomato paste with water and pour it into the pan

11. 加入鹽及黑胡椒
add some salt and black pepper

12. 再把牛肉卷回鍋，放入甜羅勒
put back the beef rolls and add basil

13. 轉細火，蓋上，慢煮45分鐘
turn the heat down to slow, lid on and slow cook for 45 minutes

14. 煮好後先把牛肉卷取出，先把牙簽小心地拿走，然後切成小舊
After cooked, take the beef rolls out, pull out the toothpick carefully and cut into small pieces

15. 把醬汁與螺絲粉拌勻，放上切好的牛肉卷，再刨些芝士碎就完成了。
Put the sauce with fusilli and mix well, put the beef rolls on top and grated some cheese as well, finished.

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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.