黑松露牛肝菌帶子意大利飯 (Black Truffles and Porcini risotto with scallops)

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關於意大利米,作者也在這篇簡單地細說一下吧。其實意大利米分別有幾款 : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli及Maratelli,它們的吸水程度也不同,例如 : Vialone Nano係所有米種中吸水力最強的,他們煮的時候就要快及比較水性,好樣我們中國人的湯飯似的,不是我們常見比較黏性的那樣,所以在意大利人會把用途分得很細緻。然而在香港可以找到也只得3款,大致是 Arborio, Carnaroli and Vialone Nano,一般比較容易控制的是Arborio, 其餘兩款也吸水性強,很易煮得過火,所以大多數人也會用Arborio來煮意大利飯。

We can talk briefly about Italian rice here, practically there are various types of risotto : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli, Maratelli.  Different rice have its own absorbs condiments, i.e. Vialone Nano is … 閱讀更多 Read more...

最正宗、最傳統的「真。意大利肉醬闊條麵」(The Classic Tagliatelle al Ragu Bolognese)

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可能讀者見到標題會覺得太誇張了,什麼是真肉醬意粉?我們平時吃的不是肉醬意粉嗎? 真肉醬意粉又有什麼不同及特別? 作者就在這篇介紹及分享吧。

Maybe you feel strange when see the title in Chinese, why I’m talking about this? and wondering what’s different between the one we knew and the one I’m sharing, let’s see below explanation :

 

在意大利,肉醬意粉是週末家人聚會必吃的菜式,而這菜式亦已註冊成為一個有標準份量、材料及煮法,一般的肉醬菜式只可稱為Ragu,亦有很多食材選擇及煮法,只有用上在意大利Bologna這個地方的煮法才可稱為Ragu Bolognese。

First, Ragu dishes is the most important dish for family gathering every weekend in Italy, however, this dish had … 閱讀更多 Read more...

白酒煮蜆意粉 (Spaghetti alle Vongole)

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夏天來臨,又是吃蜆的時候了,這款意粉看似味道很清,但用白酒煮開了的蜆,加了少量辣椒,清甜帶少辣,適合夏天沒胃口的菜式,煮法又簡單又快,不用長時間在悶熱在廚房內,大家試試煮吧。

It’s summer time now, clams is one of the popular seafood during the time, this tasty spaghetti dish is easy and fast cooking dish, just use few simple ingredients to bring out the sweetness of the clams, let try it.

 

材料 (Ingredients) :

 

蜆 (Clams) - 400g

 

油浸鯷魚 (Anchovies) – 3-4條 (3-4fillets)

 

蒜頭 (Garlic) … 閱讀更多 Read more...