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.
