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乾蔥蒜蓉綿羊芝士意粉

今日煮兩款魚柳,洋蔥三文魚同埋鱈魚。因為啲魚比較淡味,所以我就煮一個唔會太搶味嘅意粉,等我個主角唔好咁失色。今日將我個招牌蒜蓉意粉加多少少乾蔥嘅甜味同埋綿羊芝士嘅鹹香味。就咁食都已經好滋味了~



材料:

蒜頭 6粒

乾蔥 4粒

迷迭香 少許 (10片葉)

綿羊芝士 25克

清酒 20克

意大利粉 200克


做法:

1. 乾蔥,蒜頭,迷迭香切粒,備用。

2. 綿羊芝士磨幼絲。

3. 一邊煮一大鍋熱水,約 1.5公升,加 1.5湯匙鹽。水滾加入意大利粉。



4. 另一邊以低中火預熱平底鑊,加入少許橄欖油,熱嘅時候加入乾蔥,炒至半透明(約四分鐘),加入蒜蓉炒香(約三分鐘)。



5. 加入清酒,拌勻然後熄火。

6. 同時意大利粉大約都已經煮熟,就可以撈起然後放入平底鑊度拌勻,加埋芝士。如果太乾,就可以加兩至三湯匙煮麵水,拌勻就可以灑上迷迭香碎上碟。



Caramelized shallots & Garlic Pasta with Pecorino Romano


Ingredients:

Garlic 6 cloves

Shallots 4 pieces

Rosemary garnish

Pecorino Romano 25g

Sake 20g

Pasta 200g

Method:

1. Chop shallots, garlic and rosemary separately.

2. Grate Pecorino Romano with a microplane.

3. Bring 1.5L water to a boil, add 1.5 Tbsp salt and add the pasta. Cook until 2 minutes shy of the package direction.

4. Heat a frying pan on medium low heat, add a dash of olive oil. When hot, add shallots and let it cook till it’s translucent (approximately 4 minutes), stir constantly, add chopped garlic and cook until fragrant (about 3 minutes).

5. Add sake to deglaze the pan and add your cooked pasta using thongs.

6. In goes all the grated pecorino romano. If it’s too dry, just add a little bit of the pasta water.

7. Plate it and sprinkle with chopped rosemary.


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