Happy holidays💓長假期本來想休息下唔出post😝不過最近海膽好扺！想盡快推介這個海膽意粉給大家，可以趁weekend煮呀🫶🏻
餐廳吃海膽意粉價錢不便宜，份量少而且海膽未必靚🫢自己煮好簡單，15分鐘就煮好！而且一定真材足料，用北海道馬糞海膽煮醬汁🇯🇵味道好濃郁，每一口都是鮮甜海膽味🤤今次用上新鮮意粉，更加掛汁呀！
因為想保留海膽的鮮味，我沒有跟坊間食譜加太多調味料，材料非常簡單！另外加入鮮海膽和三文魚籽，除了擺盤漂亮，味道也更豐富呢🥰
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🌟特濃海膽忌廉意粉📝食譜
烹調時間⏱15分鐘
🔸材料🔸
意粉 220g
海膽 250g
三文魚籽
鮮奶 200ml
淡忌廉 50ml
蒜頭 2瓣
牛油 1湯匙
🔹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
- 150g海膽、蒜粒和牛奶用攪拌機攪滑
- 煮溶牛油，倒入步驟1的海膽醬汁，加入淡忌廉小火加熱
- 加入意粉煮至醬汁濃稠，下鹽調味即可上碟；鋪上鮮海膽和三文魚籽裝飾擺盤即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
220g pasta
250g sea urchin
Aalmon roe
200ml milk
50ml whipping/cooking cream
2 cloves garlic
1 sp butter
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- In a large pot, bring water and 1 sp of salt to a boil. Add pasta and cook for 2 mins less than the recommended time on the package. Drain and set aside
- Blend 150g sea urchin, garlic and milk until smooth
- Melt butter in a pan, then add the sea urchin sauce from step 1 and cooking cream, cook over low heat
- Add the cooked pasta to the sauce and cook until the sauce thickens. Serve with fresh sea urchin and salmon roe on top for decoration
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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