意式牛肉卷螺絲粉 (Involtini Beef Fusilli)

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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):

 

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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 … 閱讀更多 Read more...

番茄雞肉丸意粉 (Chicken Meatball Spaghetti)

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.

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材料 (Ingredients) :

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肉丸材料 (Meat ball) :

雞肉 {雞胸或去骨雞脾肉} (Chicken … 閱讀更多 Read more...

卡邦尼意粉 (Spaghetti Carbonara)

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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 … 閱讀更多 Read more...