材料 Ingredients
水牛芝士 | Mozzarella |
牛油果 | Avocado |
南瓜 | Pumpkin |
薯仔 | Potato |
杏仁片 | Almond slices |
迷迭香 | Rosemary |
黑胡椒 | Black pepper |
橄欖油 | Olive oil |
做法 Method
- 薯仔薄切,南瓜蒸熟打蓉
Slice the potato. Steam the pumpkin and crush into paste.
- 平鑊先放少量橄欖油,用薯仔片鋪滿,中火煎五分鐘
Pan fry with some olive oil. Spread the potato slice evenly. Use medium heat to pan fry for 5 minutes.
- 將南瓜蓉平均鋪上,轉慢火繼續煎五分鐘
Spread on top the pumpkin paste. Turn to low heat and continue to cook for 5 minutes.
- 然後鋪上芝士及牛油果,加少量迷迭香,再煎三分鐘
Then spread some cheese and avocado and little rosemary to cook for 3 minutes.
- 最後撒上黑胡椒及橄欖油兩滴,上碟,杏仁片落鑊以餘温略煎撒上批面。
Season with black pepper and 2 drops of olive oil. Serve with some almond slices as slightly cooked with the residue heat of the pan.
Special thanks to Joey Wing Yee Leung for the recipe.