經典蕃茄意粉 Classic Tomato Spaghetti

Classic-tomato-spaghetti

份量Serve: 8

材料 INGREDIENTS
一束新鮮羅勒 A bunch of fresh basil
1個中型 洋蔥 1 medium onion
2瓣 大蒜 2 cloves of garlic
1公斤 熟蕃茄 或 2罐 400克的切粒蕃茄 1kg ripe tomatoes or 2 x 400g tins of chopped tomatoes
橄欖油 橄欖油 Olive oil
1湯匙 紅酒或意大利黑醋 1 tablespoon red wine or balsamic vinegar
海鹽及新鮮現磨黑椒 Sea salt and freshly ground black pepper
500克 乾的意粉 500g dried spaghetti
15克  帕瑪森芝士 15g Parmesan cheese

做法 Method
1. 摘下羅勒葉(留下數片作裝飾),在砧板上與莖部切好。
Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.

2.洋蔥及大蒜去皮,切薄片。
Peel and finely slice the onion and garlic.

3. 如用新鮮蕃茄,把蕃茄切半,再粗略地切粒,或把蕃茄罐開蓋。
If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.

4.大平底煎鍋以中火加熱,加一湯匙橄欖油。下洋蔥煮約7分鐘,或直至洋蔥變軟及轉淡金黃色。
Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.

5. 加入大蒜及羅勒莖,煮數分鐘,再加蕃茄及意大利黑醋
Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.

6.下鹽及黑椒調味,煮約15分鐘,不時攪動。
Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.

7. 下羅勒葉,轉小火。
Stir in the chopped basil leaves, then reduce to low and leave to tick away.

8. 大鍋下四分之三滾水,加少許鹽,待水再滾。
Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.

9. 加意粉並根據包裝上的說明烹調。意粉盡可能煮得剛好,即應要入口軟但有彈牙的口感。
Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.

10. 以包裝上的時間為參考,但在時間到前試味以確保意粉熟透。
Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.

11. 意粉煮好後拿出。留下1杯煮意粉的水。意粉用筲箕去水再放回大鍋裡。
Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.

12. 加入蕃茄醬,如有需要可加少許煮意粉的水。
Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.

13. 意粉灑上羅勒葉,用刨刀刨好帕瑪森芝士灑在意粉上。
Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

貼士
在煮意粉的水調味是非常重要,這可令意粉吸收調味。蕃茄醬太杰身,可加煮意粉的水。
It’s important to season the cooking water so that the pasta can absorb it as it cooks. Reserving and adding a splash of the pasta cooking water to your sauce helps to loosen it, if it’s a bit thick.

More about this recipe: http://www.foodrevolutionday.com/classic-tomato-spaghetti/

Special thanks on translation: Ms Sylvia Lau

微碳菜式:「微碳‧綠草如茵」(手製松子意粉) Micro Carbon – Green Meadow (Homemade Pine Nuts Pasta)

IMG_9780

意粉材料 Pasta Dough Ingredients
麵粉500g All-purpose flour 500 g
小麥粉50g Semolina flour 50g
食鹽5g Teaspoon salt 5g
橄欖油20ml Olive oil 20ml
雞蛋1隻 1 egg – whole
蛋黃3個 3 eggs – yolks only
清水50ml Cold water 50ml
松子醬材料 Pesto Sauce Ingredients
初搾橄欖油200ml Extra virgin olive oil 200ml
松子100g Pine nuts 100g
羅勒葉100g Italian basil leaves 100g
巴瑪臣芝士50g Parmesan- grated 50g
蒜頭10g Garlic 10g

製法 Method
1. 先將麵粉、小麥粉和食鹽放進容器內,再加入橄欖油、雞蛋、蛋黃和清水
Place all the flour and salt in a mixer bowl, followed by the olive oil, eggs and the water.
2. 將所有材料拌勻,再搓成一個球狀的麵團
Mix till a smooth dough forms in the shape of a ball.
3. 將麵團包好放於陰涼處待30分鐘
Wrap and rest the dough in a cool place for 30 minutes.
4. 將麵團壓成薄片,用意粉機切成條狀
Use a hand pasta machine to create the fettuccini.
5. 將松子醬所有材料放進攪拌器內打成漿狀備用
Mix all ingredients for pesto sauce in a food processor to form a smooth paste.
6. 大煲內放適量鹽,將意粉煮熟後上碟並淋上松子醬
Cook the pasta in plenty of boiling salted water until it is done.
7. 喜歡的話,可加上松子、乾蕃茄和刨碎的巴瑪臣芝士點綴
Serve with pasta and sprinkle pine nuts, sun dried tomato strips and parmesan.

Source: 微碳行動 Micro Carbon Operation, Chef Michael Erlik @ Hong Kong Culinary Academy

蒜蓉香草雞肉意粉 Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken

Serves: 5-6

INGREDIENTS

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)
For the chicken marinade
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
For the garlic gravy
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes

METHOD

1. Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

2. Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

3. Place sauté pan over medium heat and add butter and olive oil.

4. Saute garlic until fragrant and soft.

5. Add the flour and cook for a minute.

6. Add chicken stock and simmer gravy until thickened then add the chopped basil.

7. Season with salt and pepper.

8. Add the sauted chicken in the gravy then toss the cooked spaghetti into this  sauce.

9. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

More about this recipe:  goddessofscrumptiousness