Recipe: ViuTV Chef Gabriel’s Shrimp Pasta《出得廳堂》蔡家富 師傅:海蝦意粉

材料 Ingredients 
海蝦 Shrimp 3 隻 pieces
車厘茄 Cherry Tomato 20克 gram
羅勒 Basil 5 克 gram
番茄醬 Tomato Sauce 40克 gram
蝦汁 Shrimp Sauce 200克 gram
意大利粉  Paste 90克 gram
海膽 Sea Urchin 2 片 pieces
蒜頭 Garlic 5克 gram
油 Oil 15克 gram
巴馬臣芝士 Parmesan Cheese 30克 gram

做法Methods:
1. 意大利粉用熱水烚8分鐘,澀乾水份備用。Cook pasta with hot water for 8 minutes then drained
2. 海蝦洗淨挑腸,切出蝦頭,蝦身開邊備用。Remove intestine, head and shell from shrimp, split each shrimp
3. 下油煎香蒜片、蝦頭及蝦身。蝦身煎熟後取出。Fry garlic slices, head,  shell and meat of shrimp with oil.  keep the meat for later use.
4. 鍋內加入車厘茄、番茄醬、蝦湯及意粉,煮至收汁後下鹽和胡椒調味。Add cherry tomato, tomato sauce, shrimp sauce and pasta to the pan. Cook until sauce thickens, then seasoning with salt and pepper
5. 加入羅勒、巴馬臣芝士碎。Add basil and parmesan cheese
6. 意粉上碟,再放上海膽及海蝦即成 Place sea urchin, shrimp on top of pasta.

特別鳴謝: ViuTV 《出得廳堂》提供 蔡家富 師傅 食譜

[聖誕剩食食譜] 脆脆芝士意大利麵 Christmas Leftover Recipe: Oozy cheesy pasta with crispy pangritata

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材料 Ingredients
海鹽 sea salt
3 滿湯匙 馬斯卡芝士(奶酪) 或 鮮奶油 3 heaped tablespoons mascarpone cheese or crème fraîche
100克 吃剩的芝士(奶酪) 100 g mixed leftover cheese
250克 細寬麵 250 g dried taglierini
特級初榨橄欖油 extra virgin olive oil
Pangritata (香脆麵包碎): For the pangritata:
2片優質發酵麵包 2 slices of quality sourdough bread
1瓣 大蒜 1 clove of garlic
1小枝 新鮮的迷迭香/百里香/馬鬱蘭(葉) 1 sprig of fresh rosemary, thyme or marjoram, leaves picked
5夥 去殼核桃 5 shelled walnuts
橄欖油 olive oil

做法  METHOD
1.製作 Pangritata (香脆麵包碎):將麵包稍為烤一下。大蒜去皮,然後和烤了的麵包、香草和核桃一同放到食物處理器攪碎成 pangritata。以中火將不粘煎鍋加熱,加入少許橄欖油,將pangritata 炒約5分鐘直至金黃酥脆。
To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

2. 把一大煲鹽水煮沸,然後降至慢火,將一個大的耐熱碗放在煲上。把 馬斯卡芝士(奶酪) 或 鮮奶油和加吃剩的芝士(奶酪) 放到碗裡去,攪拌至融化。
Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted.

3.小心地從火上移開碗,待用。轉至大火把水煮沸。一旦水沸騰,加入意大利面,並根據包裝上的說明烹調。瀝乾水,並保留一大杯水備用。然後將融化的芝士(奶酪)倒到意大利麵至全面覆蓋麵條。如有需要,灑一點點水將黏左一起的麵條分開。
Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

4. 將麵條轉移到餐用碟上,加少許特級初榨橄欖油和灑上香脆的 pangritata 即可。
Transfer to a serving platter, drizzle over a little extra virgin olive oil, sprinkle the crispy pangritata on top and serve right away.

Source: JamieOliver.com 

奶油瓜菠菜意粉捲 Squash & spinach pasta rotolo

Squash-&-spinach-pasta-rotolo

份量Serve:  4-6

材料 INGREDIENTS
1個 奶油瓜 (約1.2公斤) 1 butternut squash (roughly 1.2kg)
1個 紅洋蔥 red onion
橄欖油 olive oil
1茶匙 乾百里香 1 teaspoon dried thyme
500克 急凍菠菜 500 g frozen spinach
1個 完整豆蔻,用以磨碎 whole nutmeg, for grating
4瓣 大蒜 4 cloves of garlic
1瓶700毫升的蕃茄醬 (passata)  1 x 700 ml jar of passata
6塊大 意粉皮 (1張約15 x 20厘米) 6 large fresh free-range pasta sheets (roughly 15cm x 20cm each)
50克 希臘羊奶芝士 50 g feta cheese
20克 帕瑪森芝士 20 g Parmesan cheese
非必要: Optional:
數枝 新鮮鼠尾草 a few sprigs of fresh sage

 

做法 Method
1. 預熱焗爐至180 ºC /350ºF。把整個奶油瓜放在烤盤上焗約1小時30分鐘,然後從焗爐取出。同時,把洋蔥去皮及粗略切好。以中至小火燒熱中型的煎鍋,加橄欖油。洋蔥連同百里香、少許鹽及黑椒在煎鍋煮10分鐘,不時攪動。然後加菠菜,蓋上鍋蓋,慢煮15分鐘,或直至水份蒸發,然後移離火。
Preheat the oven to 180ºC/350ºF/gas 4. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat.

2.把奶油瓜切開一半,除去籽及皮,用叉壓成蓉。保持奶油瓜及菠菜分開,以鹽、黑椒及磨成末的豆蔻調味。
Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with salt, pepper and a grating of nutmeg.

3. 大蒜去皮及切片,於一個28厘米深的砂鍋以中火燒熱,加入油及大蒜,炒數分鐘或直至大蒜變微金黃色。加入蕃茄醬,加適量水於蕃茄醬的瓶子,轉動瓶子內的水並加入鍋裡。當水滾燙時轉小火燉煮3分鐘,再作調味。
Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the passata, then add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection.

4. 把意粉皮平放在一個乾淨的平面,縱向面向自己。為了避免意粉皮會乾,動作很快地把意粉皮掃上水,然後平均地把奶油瓜鋪在意粉皮上。灑上菠菜及弄碎的希臘羊奶芝士。捲起意粉皮及切開四份,再放在蕃茄醬內。把磨成末的帕瑪森芝士、新鮮鼠尾草的葉(如有用)及少許油加入蕃茄醬。把它們放於焗爐的底層焗35至40分鐘直至變金黃色及變脆。以沙律伴吃會更美味。
On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn’t dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce. Finely grate over the Parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad.

貼士 TIP
可以嘗試自己做意粉麵糰,但市面上布出售的意粉皮也可以。在用之前把意粉皮灼20秒便可。
I like to make pasta dough from scratch and roll it out myself for this dish, but shop-bought fresh sheets will work just as well, if you prefer. Simply blanch them in a pan of boiling water for 20 seconds before using.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/squash-spinach-pasta-rotolo

Special thanks on translation: Ms Sylvia Lau