3 steps easy pasta🧚♀️又是這款好像公仔麵的意粉fusilli bucati lunghi！今次配蟹肉超級正🥹自己煮足料過出街食好多，每一口都是蟹肉！味道好夾蕃茄忌廉汁！
今次我用了北海道買的鱈場蟹肉！在香港都可以買罐裝冰鮮蟹肉，之前試過都好味🥰
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❤️特濃蕃茄忌廉蟹肉粗捲意粉📝食譜
烹調時間⏱15分鐘
🔸材料🔸(2人份)
粗捲意粉 160g
蟹肉 1罐220g
車厘茄 15粒切半
蒜頭 4瓣切粒
茄膏 2湯匙
鮮奶 150ml
淡忌廉 100ml
牛油 1湯匙
巴馬臣芝士碎 20g
鹽、黑胡椒碎
蕃茜(可省略)
🔹做法🔹
- 大鍋加水和1茶匙鹽煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
- 同一個鍋加入蒜粒和蟹肉拌炒；加入車厘茄，下茄膏炒香；倒入鮮奶
- 下意粉炒勻，加入牛油，下淡忌廉和巴馬臣芝士，中火煮至理想濃稠度；下鹽、黑胡椒碎調味，灑上蕃茜碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Pasta 160g
Canned crab meat 220g
Cherry tomatoes 15, halved
Garlic 4 cloves, minced
Tomato paste 2 tbsp
Fresh milk 150ml
Light cream 100ml
Unsalted butter 1 tbsp
Grated Parmesan cheese 20g
Salt, black pepper
Parsley (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- In a large pot, bring water and 1 tsp of salt to a boil, add the pasta, and cook 2 minutes less than the package instructions. Drain and set aside.
- In the same pot, sauté the minced garlic and crab meat, then add the cherry tomatoes and cook until fragrant. Stir in the tomato paste and pour in the fresh milk.
- Add the pasta and mix well, then stir in butter, whipping cream and grated Parmesan. Cook over medium heat until the desired thickness is reached. Season with salt and black pepper, sprinkle with parsley before serving.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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