Polpette di pollo 迷你意式雞肉丸

Polpette di pollo

材料

300克 熟雞肉

3片 黑麥麵包(去麵包皮)

如有需要可額外準備麵包屑

50毫克 牛奶

50克 橄欖

2湯匙 酸豆(瀝乾水分)

1片 蒜瓣(去皮)

4湯匙 帕米桑芝士(磨碎)

1隻 大農場雞蛋

橄欖油

少許 新鮮平葉歐芹(切碎)

茄醬:

2湯匙 橄欖油

3片 蒜瓣(去皮壓爛)

2罐 x 400克裝碎番茄

½茶匙 糖(可不加)

INGREDIENTS

300 g cooked chicken

3 slices of brown bread, crusts removed (plus extra breadcrumbs if needed)

50 ml milk

50 g olives

2 tablespoons capers, drained

1 clove of garlic, peeled

4 tablespoons grated Parmesan

1 large free-range egg

olive oil

1 handful of fresh flat-leaf parsley, chopped to serve

Tomato sugo:

2 tablespoons olive oil

3 cloves of garlic, peeled and crushed

2 x 400 g tins of chopped tomatoes

½ teaspoon sugar, optional

做法 METHOD

  1. 預熱焗爐至180°C。以大刀切碎熟雞肉,隨意地切可令質感更佳。

Preheat the oven to 180°C/gas 4. Using a large knife, roughly chop up the chicken, giving it some texture, then set aside.

  1. 略略把麵包撕開放進碗裡,倒入牛奶。在碗中攪拌一下直至麵包被牛奶浸透。

Roughly break up the bread into a bowl and pour over the milk. Tossing it together, and set aside until the milk is absorbed.

  1. 把已浸泡的麵包、橄欖、酸豆、蒜頭和帕米桑芝士放進攪拌機攪至材料都混在一起。放入碎雞肉和生雞蛋一隻,稍稍攪拌一下,直至可磋成球狀般的質感(略帶粗糙也可)

Put the soaked bread, olives, capers, garlic and parmesan in a blender and blitz until combined. Add the chicken and break in the egg, then pulse very briefly, until the mixture is blended enough to be molded into balls but is still a little chunky.

  1. 以鹽和胡椒粉調味。將剛才的混合物磋成2.5厘米大的肉丸。假如混合物過於流質,可加入麵包屑。

Season to taste with salt and pepper. Roll the mixture into small balls about 2.5cm wide (if the mixture is a little too wet to work with, add some extra breadcrumbs until it comes together).

  1. 把肉丸放上鋪上表面油光的耐熱碟子上。灑上油(多一點也不怕),焗30分鐘,期間可翻一下肉丸,使各面都能平均呈現金黃色。

Place the meatballs in a greased ovenproof dish Drizzle generously with oil and bake in the oven for 30 minutes, turning the balls halfway so they’re golden on all sides.

  1. 在此同時,你可以製作你的茄醬了。拿出平底鍋,放入橄欖油,以中火燒熱。加入蒜頭,煮約3分鐘,直至蒜頭煮軟(但要保持原有的顏色)

While are cooking, make your sugo. Heat the olive oil in a large frying pan over a medium heat, add the garlic and cook for approximately 3 minutes, until softened but not coloured.

  1. 放進罐頭番茄。在空罐子裡加三分之一水,一併倒進平底鍋裡。Tip in the tinned tomatoes, then fill the empty tin a third of the way with water and add this as well.
  2. 以大火煮約8-10分鐘,周不時攪動一下,直至醬汁成濃厚狀。假如你的番茄嘗起來有點酸,可放點糖調味。最後放點鹽和胡椒粉調味。

Cook over a high heat for 8–10 minutes, stirring occasionally, until the sauce has reduced and thickened. If your tomatoes taste slightly acidic, stir in the sugar to sweeten. Season with salt and pepper.

  1. 在肉丸焗好的前5-10分鐘,把弄好的茄醬加進放有肉丸的碟子裡。鋪上碎平葉歐芹後即可食用。

Add the sauce to the dish 5-10 minutes before the meatballs have finished cooking. Serve with some parsley scattered on top.

食譜提供 RECEIPE & PHOTO CREDIT: www.jamieoliver.com

Special Thanks to Yoyo Lai for the Chinese Translation

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