italianfood – Page 4 – 溫馨小廚

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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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)