Tagliatelle Carbonara#Angnolotti Alla Crema#Cous Cous @ 黑管在墨爾本流浪記

第十三堂課Farinaceous cookery(澱粉類)料理,主要介紹Pasta,potato和rice.Pasta可以買乾的也可以自己做新鮮的,新鮮的pasta一天內就要煮掉,封好放冰箱可以放一週.

煮的時候Salted Water:Pasta=10:1 煮麵的時候放油可以避免沾黏,放鹽可以讓麵吸附sauce入味

一.Tagliatelle Carbonara(培根奶油義大利麵)Carbonara是此sauce的名字

準備:20毫升橄欖油、20克洋蔥切碎、培根切長條、20毫升白酒、80毫升鮮奶油、一顆蛋、15克parmesan cheese、

1/2茶匙parsley、80克義大利麵(新鮮的Fetticini)、鹽和胡椒

1.洋蔥炒香後加培根炒至上色

2.加白酒並收汁(加酒收汁要收1/2,才不會苦)

3.加奶油和parmesan cheese並加parsley

4.義大利麵瀝乾後加入醬汁用中火煮一分鐘

5.起鍋打一顆蛋融入醬汁

TIPS:起鍋後馬上離火並融入蛋汁

結論:不需要買白醬,自己做也很簡單

同場加映:麵條作法

準備:200克麵粉、10毫升油、2顆蛋

1.麵粉過篩後加兩匙鹽並將中間撥開

2.加10毫升油和兩顆雞蛋揉麵

3.如果太乾可加一點點水揉到麵糰光滑有彈性

4.用保鮮膜包起來放冰箱30分鐘

5.用製麵機壓10次或用擀麵棍,讓麵糰一致地扁平

6.做成你要的pasta形狀

Recipe 1:Egg Pasta Dough

Ingredients:

200g bakers flour、10ml oil、2 eggs

Method:

Step 1

Sift flour and add two pinch of salt in a bowl and make a well in the middle
Add 10ml oil and two eggs mix
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 minutes

Recipe 2:Tagliatelle Carbonara

Ingredients:

20ml olive oil、20g diced onion、1bacon cut in batons、20ml white wine、80ml cream、1 egg、15g parmesan cheese、1/2 tsp chopped parsley、80g uncooked pasta、salt and pepper

Method:

Heat the oil and sweat the onion and add bacon
Add white wine and boil until evaporated
Mix cream and parmesan in a bowl,add to the pan and bring to the boil
Add parsely
Drain the al dente cooked pasta and place in the pan
Combine well over moderate heat for approx 1 minutes
Remove from the heat and pour in the egg

二.Angnolotti Alla Crema(Angnolotti是義大利的PASTA料理,像圖中的餃子)

準備:一顆馬鈴薯可沉到水中(準備1L的水,可沉到水中,表示糖分較高適合烤;浮在水上代表澱粉高適和炸)、20克Ricotta cheese、

20克parmesan cheese、20克pecorino起司、4片薄荷葉、5毫升橄欖油、鹽和胡椒

醬汁:10克奶油、10克切碎洋蔥、60克蘑菇、20毫升白酒、80毫升雞高湯、150毫升鮮奶油、sage葉切碎

1.馬鈴薯煮熟後壓成泥混入ricotta,parmesan,pecorino起司及薄荷、鹽、油和胡椒

2.將壓平的麵餅壓出圓餅,在周圍刷上蛋液並包入內餡

3.灑上semolina麵粉防止agnolotti沾黏

4.洋蔥用奶油炒至上色加入蘑菇

5.加入白酒及高湯,並收汁

6.煮agnolotti(加鹽和油)

7.醬汁加入鮮奶油煮到黏稠並加入sage葉

8.加入agnolotti

TIPS:奶油不可加過多,否則醬汁會殘留多餘的油

結論:餐廳也有將菠菜加入agnolotti和醬汁內,是一道經典的義大利pasta料理

Recipe 3:Agnolotti Alla Crema

Ingredients:

50g potato puree、20g Ricotta、20g grated parmesan、20g grated pecorino、4 mint leaves、5ml olive oil、 salt and pepper、10g butter、10g diced onion、60g mushroom、20ml white wine、80ml chicken stock、150ml cream、chopped sage leaves

Method:

Step 1

Mix the potato puree,ricotta,parmesan,pecorino,shredded mint ,salt and pepper and olive oil
Brush edges of the pasta circles with water or egg and place an amount of filling then fold up
Place on a tray with semolina
Sweat the onions with butter ,add the mushrooms,add salt and pepper,white wine and add the stock to reduce by half
Add cream then reduce until sauce can coat the back of spoon
Cook agnolotti in boiling salted water until tender and drain well
Fold pasta and sage through the sauce

三.Couscous with currants,spices and herbs

準備:50克小米、60毫升水、20克葡萄乾、2克茴香粉、2株香菜、1株薄荷、40毫升橄欖油、20毫升檸檬汁、鹽和胡椒

1.將熱水倒入北非小米靜置約1小時放軟

2.加入所有食材即可

結論:couscous是北非常見的主食,Jamie Oliver在歐非美食漫遊這本書友介紹

Recipe 4: Cous Cous with Currant,Spices and Herbs

Ingredients:

50g couscous、60ml water、2g cumin powder、20g currants、2 sprigs coriander 、1 sprig basil、40ml olive oil、20ml lemon juice、salt and pepper

Method:

Step 1

Pour boiling water or stock and salt,cumin powder over the couscous and leave to soften
Clean the coriander and basil and chop
Whisk olive oil and lemon juice to make a dressing
Add basil,currants then put in a mould
Garnish and serve