主廚示範:
我的廚房實作:
憑藉著廚師凡事都要做出來
今天我們揉起義大利麵來了!!!
半月型,蝴蝶狀
義大利有高達上百種形狀的義大利麵~~~
很不可思議花了大半堂課(因為只有四台切麵機給14個人用)
還有辦法做出這三個完整的料理
現揉的義大利麵可以灑上Semolina杜蘭麥粉 防止乾掉 然後冷藏 可以存放三天七天
或者是滾水煮過再入冰水殺清 灑點油 放入乾淨的密封容器 冷藏或冷凍
總之~我要好好想想是不是該敗台切麵機了
Egg pasta dough 含蛋麵團
Ingredients:
· 2&1/2 Eggs, 200g Bakers
Flour, 10ml Oil
Method:
·
Sift flour salt in a bowl and make a well in the middle
·
Mix eggs and oil together and add to the flour
·
Work into a dough and knead until it becomes very smooth and elastic
·
Wrap in plastic and rest in the refrigerator for a minimum of 30 mins
* 麵團要揉到像嬰兒的屁股一樣地光滑就對了(不是我下流,這是主廚說的!)
Tagliatelle Carbonara 奶油培根義大利寬麵
Ingredients:
·
1 Bacon or pancetta slice, 1 Eggs, 80ml Cream, 15g Parmesan cheese,
finely grated ,20g Onion, finely diced,
1/2 tsp Parsley , finely chopped , 20ml Olive oil, 20ml White wine, 80g Uncooked
pasta, pinch Salt and ground black pepper
Method:
·
Heat the oil in a pan, add bacon and fry until lightly brown, then add
onion reduce heat and sweat for about 5 mins
·
Add white wine and boil until evaporated
·
Mix cream and parmesan in a bowl, add to the pan and bring to the boil
·
Drain the al dente cooked paste and place in the pan
·
Combine well over moderate heat for approx. 1 mins
·
Lightly beat the egg
·
Remove from the heat and pour in the egg, mixing well
·
The heat from the pasta will cook the egg. Season and place onto a warm
serving dish
· Sprinkle with parsley, and serve immediately
* 這道義大利麵非常非常好吃阿!
Angnolotti with 3 cheese filling 蘑菇白醬起士義大利餃
Ingredients:
Filling
·
50g Potato puree( dry), 20g Parmesan cheese, finely grated, 20g Ricotta,
20g Pecorino, grated, 4 Mints leaves, chopped,5 olive oil, season
Sauce:
·
10g butter ,10g Onion, finely diced, 150ml Cream, 20ml white wine, 80ml
chicken stock, 60g Mushroom, sliced, 1 Sage leaves , roughly chopped, season
Method:
·
Mix the potato puree, Parmesan
cheese, Ricotta, Pecorino, mint, salt and pepper and olive oil
·
Brush edges of the pasta circles with water and place an appropriate
amount of filling on one side
·
Fold the pasta over the filling to form a semi circle and press the
edges together firmly
·
Place on a tray sprinkled with semolina to prevent them sticking
·
Sweat the onions in a small saucepan, add the mushrooms and soften
·
Deglaze with wine, add the stock and reduce by half
·
Add cream then reduce until sauce thinly coats the back of a spoon
·
Cook agnolotti in boiling salted water until tender and drain well
·
Fold pasta and sage through the sauce
·
Serve on a hot plate and garnish
* Cheese挺鹹的 小心調味
Farfalle walnut pesto 青醬義大利蝴蝶餃
Ingredients:
· 20 Spinach leaves, washed, 10 Basil
leaves, large, 1/2 Garlic clove,25g Walnuts, pinch Sea salt, 25g Parmesan
cheese, finely grated, 30ml olive oil, 50g cooked farfalle pasta
Method:
·
Place spinach, basil, garlic, walnut and cheese in a food processor and
pulse
·
Add olive oil slowly through the processor lid to from a paste
·
Heat the pan with oil, put the farfalle cooked pasta into the pan,
mixing well and serve
* 用核桃取代松子,菠菜增加青醬體積 降低成本又不失健康的方法
3 則留言 :
好棒!我也好想學做義大利麵!以後教我~~~~
Tagliatelle Carbonara 用的cream 哪種cream 比較好?double cream or single cream?!
Double Cream 比較厚,而且這道食譜已經加了帕瑪森起士了和蛋黃,所以建議用single cream喔~當然沒問題,聽說媽媽有一台很厲害的揉麵,就靠它了!哈哈哈~
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