威廉安格斯第二十課:揉義大利麵,奶油培根義大利寬麵,蘑菇白醬起士義大利餃,青醬義大利蝴蝶餃

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 :

Emily 提到...

好棒!我也好想學做義大利麵!以後教我~~~~

Emily 提到...

Tagliatelle Carbonara 用的cream 哪種cream 比較好?double cream or single cream?!

K力's 幸福芳程式 提到...

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~