Super yummy pasta❤️🔥前幾日碌IG見到呢隻好特別嘅意粉fusilli bucati lunghi！深夜睇到好肚餓，實在太吸引啦！記得之前喺香港見過有得買呢款意粉，第二日即買即煮🤣
呢款意粉似長版螺絲粉，夠粗身，中間仲有洞吸收醬汁🥹最適合配creamy意粉！So yummy!!!
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⭐️香濃蕃茄忌廉帶子粗捲意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
粗捲意粉 180g
帶子 6粒
車厘茄 15粒切半
蒜頭 6瓣切片
茄膏 2湯匙
鮮奶 100ml
淡忌廉 100ml
牛油 1湯匙
巴馬臣芝士碎 20g
鹽、黑胡椒碎
蕃茜、檸檬 (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
- ▪️煎帶子▪️帶子解凍，用廚房紙吸乾水份(要吸幾次確保乾爽)灑上鹽、黑胡椒碎，靜置5分鐘；帶子會出水，再次吸乾水份
- 下油開鍋，中火燒熱至冒煙，放入帶子，中火煎1分30秒，留意帶子底部外圍顏色，轉至啡色後翻面
- 另一面中火煎1分鐘後，加入半茶匙牛油，帶子兩邊沾上牛油即可盛起
- ▪️煮意粉▪️同一個鍋加入蒜片和蕃茜莖拌炒；下茄膏炒香，加入車厘茄；倒入鮮奶
- 下意粉炒勻，加入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；鋪上帶子，灑上蕃茜碎和檸檬即成
- Spaghetti 180g
- Scallops 6 pieces
- Cherry tomatoes 15 pieces, halved
- Garlic 6 cloves, sliced
- Tomato paste 2 tablespoons
- Fresh milk 100ml
- Heavy cream 100ml
- Butter 1 tablespoon
- Grated Parmesan cheese 20g
- Salt, black pepper
- Parsley, lemon (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil salted water, add pasta, and cook slightly under recommended time. Drain.
- Thaw the scallops, pat dry with kitchen paper (repeat a few times to ensure dryness)
- Heat oil in a pan over medium heat until smoking, add the scallops, cook over medium heat for 1.5 mins, watch for the color change at the edges, flip when browned
- Cook the other side for 1 mins over medium heat, add butter, coat the scallops with butter on both sides
- Sauté garlic, parsley stems, tomato paste, add cherry tomatoes, pour in milk in the same pan
- Add pasta, whipping cream, Parmesan cheese, cook to desired thickness
- Season, top with scallops, parsley, lemon 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✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922