趣味食譜|海膽忌廉意大利麵【606期】
更新時間:18:20 2022-01-04 HKT
發佈時間:00:00 2022-01-06 HKT
發佈時間:00:00 2022-01-06 HKT

傳統意式忌廉汁加入海膽煮至濃稠,拌以煙韌彈牙的意大利麵,鮮甜滋味。
材料 | Ingredients |
海膽 100克 | Sea urchin 100g |
魚子 5克 | Roe 5g |
意粉 200克 | Spaghetti 200g |
蒜片 5克 | Garlic slices 5g |
忌廉 80毫升 | Cream 80ml |
上湯 160毫升 | Stock 160ml |
細香葱 適量 | Chives some |
鹽 1湯匙 | Salt 1 tbsp |
油 適量 | Oil some |
調味料 | Seasoning |
鹽 適量 | Salt some |
胡椒碎 適量 | Crushed pepper some |
檸檬汁 適量 | Lemon juice some |
Method 做法
Step 1: 水加入一湯匙鹽煲滾,意粉烚煮六分鐘,取出。Bring the water with 1 tbsp salt to a boil, cook the spaghetti in boiling water for 6 minutes, take out.
Step 2: 海膽攪拌成蓉。Stir the sea urchin into puree.
Step 3: 鑊內燒熱油,爆香蒜片。Heat oil in a pan, and saute the garlic slices until fragrant.
Step 4: 下一半上湯煮滾。Add half of the stock and bring to a boil.
Step 5: 下忌廉、意粉和餘下上湯略煮。Add the cream, spaghetti and remaining stock and cook for a while.
Step 6: 加入海膽拌勻,以小火烹煮。Add the sea urchin, mix well, and cook over low heat.
Step 7: 熄火,以鹽、胡椒碎及檸檬汁調味。Turn off the heat, season with salt, crushed pepper and lemon juice.
Step 8: 以魚子和細香葱裝飾,即成。Garnish with roe and chives and serve.
小貼士:意粉毋須全熟,才有彈牙口感。For springy texture, the pasta should not be fully cooked.
文:Oreo Charm 湛錦鈿(曾於法國餐廳Gaddi's任職,經常在電視節目擔任嘉賓廚師,現為飲食網
絡平台《好煮意Cook Idea》行政主廚。)
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