意大利粉可謂無人不好，但因可供鑽研的種類千變萬化，且炮製專用的Ragù醬汁或番茄醬的過程花時又磨人，難免令人生畏，即使於我而言亦不例外。但箇中總該有令人手到拿來的易弄妙方，好讓大家可隨時興而吃之。
想出這個法子，緣於港麗酒店意大利餐廳Nicholini's的某個周日，我慕名而至品嘗其堪稱全港最佳的Brunch美食。該處甚難訂座，當日亦終於得悉因由，食物味道確實絕佳，即使久候也值得。目瞪口呆地佇立在意大利粉餐桌旁的我，驚訝於廚子簡單隨意地配以基本的意式食材，便炮製出一道道美饌。
那刻靈光終於閃現，教我知曉定該向港麗總廚、我的摯友ChefMoser討教一番，並得出有關箇中奧秘，其中兩款菜即今期推介，包括意大利腸茄醬長通粉，選用經典意式組合：意大利腸、蘑菇、番茄及巴馬臣芝士，這些材料能調配出食味頂好的三文治的同時，我深信更是意大利粉的絕配用料。
另一款經典製作為巴馬火腿忌廉汁扁意粉，將巴馬火腿、忌廉、青豆、蒜蓉及巴馬臣芝士共冶一爐，巴馬火腿與忌廉的組合乃只應天上有之搭配，此亦為這菜一直備受愛戴的主要原因。
意大利腸茄醬長通粉 / Penne with Italian Sausage and Tomato Sauce
材料（2人份量）
長通粉200至250克
意大利腸（去皮，拆碎）
200克
蒜頭（打長切片） 2瓣
白蘑菇（切薄片） 120克
罐頭番茄粒 1杯
白酒 1/4杯
雞湯 1/4杯
糖 1/2茶匙
海鹽 1茶匙
黑胡椒粉 少許
小黑橄欖 1/4杯
小紅辣椒（去籽切碎） 1隻
煮長通粉用的清水 適量
牛油 1/2湯匙
巴馬臣芝士碎 1/4杯
羅勒葉（撕碎） 少許
特純初榨橄欖油 1湯匙
Ingredients（Serves 2）
200g-250g penne
200g Italian sausage, skin off and crumbled into pieces
2 cloves garlic, thinly sliced lengthwise
120g white button mushrooms, thinly sliced
1 cup tinned diced tomatoes
1/4 cup white wine
1/4 cup chicken stock
1/2 tsp sugar
1 tsp sea salt
Dash black pepper
1/4 cup small black olives
1 small red chili, seeded and chopped
A little pasta cooking water
1/2 tbsp butter
1/4 cup grated Parmesan cheese
Basil leaves, torn into pieces
1 tbsp extra virgin olive oil
製法
看圖即煮 / Method
Heat 1 tbsp of extra virgin olive oil in a frying pan and when hot, add the crumbled sausage and allow to brown slightly. Use a slotted spoon to transfer the meat into a bowl.
Add the sliced garlic to the remaining fat and leave to sizzle gently, followed by the sliced mushrooms and cook until they are dry. About 5–6 minutes.
Then deglaze the pan with white wine by cooking down the liquid to half. Add the chicken stock, the sausage meat and chopped red chili; simmer until liquid is again reduced by half. Season with sea salt and pepper.
Add the 1 cup diced tomatoes and 1/2 tsp sugar, cook further until sauce is slightly thickened.
Cook the penne in boiling salted water and cook according to the package directions. Two minutes before the penne cooking time is complete, drain the penne and place them directly into the sauce. Cook for 2 more minutes and stir to combine.
Toss in the small black olives and chili flakes and mix well with the penne. Add a little of the pasta cooking water if the mixture is too dry.
Remove from heat and finish with butter and grated Parmesan cheese. Sprinkle torn basil leaves onto the pasta. Serve!
巴馬火腿忌廉汁扁意粉 / Linguine with Parma Ham Cream Sauce
製法
材料（2人份量）
De Cecco 7 號扁意粉 250克
巴馬火腿（切薄片後再切絲）
60克
蒜頭，切碎 1瓣
特純初榨橄欖油 1湯匙
濃忌廉 100毫升
雞湯 1/4杯
白酒 1/4杯
青豆 1/4杯
巴馬臣芝士碎 1/4杯
煮意粉用的清水 適量
意大利番茜碎 2湯匙
黑胡椒粉 少許
Ingredients（2 Servings）
250g De Cecco linguine No.7
60g Parma ham
（fine thinly slices and cut into julienne）
1 garlic clove chopped
1 tbsp extra virgin olive oil
100 ml double cream
1/4 cup chicken stock
1/4 cup white wine
1/4 cup green peas
1/4 cup grated parmesan cheese
A little pasta cooking water
2 tbsp Italian parsley chopped
Cook pasta in boiling salted water till al dente and drain.（Cook the linguine in boiling salted water and cook according to the package directions. Two minutes before the penne cooking time is complete, drain the linguine and place them directly into the cheese sauce. Cook for 2 more minutes and stir to combine.）Heat up 1 tbsp olive oil in a frying pan, add the chopped garlic and sauté until fragrant; follow by the thin parma ham julienne and reserve half for garnish.
Then deglaze with the white wine by cooking the liquid down to half
Add chicken stock and double cream, reduce again by half.
Return the pasta to the sauce, sauté together for a while till the pasta almost absorbs the sauce. Season with black pepper.
Toss in the green peas and mix well. Remove from fire and finish with grated parmesan cheese. Adjust seasoning with salt and black pepper.
Dish up into individual serving bowls. Sprinkle with chopped parsley and the reserved Parma ham julienne. Then a final splash with some more extra virgin olive oil. Mangiamo!
備註Notes
1.由於巴馬火腿味道頗鹹，所以醬汁內不放鹽，改用巴馬臣芝士調味。
2.我最喜歡De Cecco牌的7號扁意粉。
1.Since Parma ham is quite salty, we do not put salt in the sauce but parmesan cheese instead.
2.My most favoured dried linguine is the De Cecco brand, linguine #7.
Dash black pepper
留言列表
