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new product tasting
意式小雲吞
Fresh Tortellini & Ravioli 🥟
今次係生產商
第二次做俾我
依家再叫佢改良食譜
希望第三次會完美
10 至12分鐘彈牙
未開封放喺雪櫃三個月保鮮期
非常方便又好食
大家等我
https://bit.ly/36AJjVa
在国外待过的小伙伴们，对于这些食材都不会感到陌生吧 ! 如果你全部都吃过的话，可以算是达人了 🙌🙌🙌
在这里盘点最常见的10种意面与酱汁怎么选，你吃过了几种 ？ 😬😬😬
1️⃣意大利细面（Spaghetti）
2️⃣宽面（Fettuccine）
3️⃣直通心粉（Penne）
4️⃣Macaroni
5️⃣螺旋粉（fusilli）
6️⃣千层面（Lasagna）
7️⃣意式馄饨/饺子（tortellini & ravioli）
8️⃣土豆团子（玉棋gnocchi）
9️⃣Pappardelle
🔟Cavatelli
🆓其他千奇百怪的意面
意面的种类真的太多了，比如farfalla蝴蝶结形状的意面，情人节还推出过心形的意面，还有像大米一样的orzo意面等等。
🍝酱汁
1️⃣蒜香番茄酱（marinara）
2️⃣番茄意面酱（tomato sauce）
3️⃣伏特加酱（vodka sauce）
4️⃣Alfredo
5️⃣Pesto
Bigoli alla Bolognese (KK's style)
(新鮮意粉~ Pasta Fresca )
Bigoli 源自意大利北部Veneto
一種類似意粉
在中部Tuscany 大區叫做Pici
是日晚餐今日用咗新鮮意粉Bigoli
代替Tagliatelle
🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹
博洛尼亞肉醬意粉(KK's style)
Tagliatelle alla Bolognese
以Bologna 為首府，意大利中部的 Emilia Romagna 大區的手造雞蛋pasta非常有名，家家戶戶都有家傳秘方。其中最受歡迎的傳統菜色，可算是Tagliatelle alla Bolognese 及Tortellini in bordo(放湯意式小雲吞）。
在博洛尼亞市中心，有數不盡的商店售賣各式各樣的手造意粉，其中包括有饀料的Tortellini 及Ravioli 。另外當然不少得火腿店，他們出售林林總總超級美味，來自意大利不同省份的火腿及芝士。
材料: 4份量
~番茄醬（Passata) 1 樽 700 g
~Tagliatelle 320 g
~碎牛肉 250g(或豬牛肉碎合併）
~紅蘿蔔 150g （切小粒）
~西芹 100 g （切小粒）
~洋蔥 1 個 （切碎）
~紅酒 150 ml
~Noce Moscata 肉荳蔻磨碎(香料一種用來醃肉)
~Parmigiano Reggiano 巴馬臣芝士碎 50 g （可省略）
~Basil 羅勒葉數片(用手撕或陶瓷刀切免變黑)
~鹽 (適量)
~黑椒碎 (適量)
~特級橄欖油 6-8 湯匙
~牛油 15 g
~月桂葉 數片（可省略）
做法:
1) 先開紅酒透氣備用，用肉荳蔻碎及黑糊椒碎把肉碎醃30分鐘。
2) 用一個高身煲，加入特級橄欖油、牛油及洋蔥，用慢火上蓋煮10分鐘，期間盡量把洋蔥集中放在中間。以慢火煮軟至釋放香味後，加紅蘿蔔及西芹粒，攪拌後上蓋再煮10分鐘，把醃過的肉放入攪拌一下，上蓋煮至肉碎變色及外層變熟。
3) 跟著放三分一的紅酒，攪拌一下上蓋，待紅酒揮發後，重複以上加酒的步驟兩次。跟著放入番茄醬再攪拌一下，慢火炆至少3-4小時，期間不時攪拌防止燒焦。番茄醬煮好時，應該可以看到橙色的橄欖油浮面，及醬汁變得濃縮稠身，加鹽調味。
4) 先把用來煮意粉的水煮沸後，再把意大利粉放進內。按包裝上的指示，煮至意粉還有2分鐘才彈牙（al dente)。
5) 把隔水後的意粉再倒回同一煲內，慢慢加入一點熱的番茄肉醬，攪拌後再加至合適的份量，然後加入黑椒碎及芝士攪拌。上碟後，可以再放一點醬汁，趁熱配紅酒一起享用。
KK網店
https://kklifeinitaly.com/?utm_source=kkfbpost&utm_medium=video
「意料之外」食譜文化書
https://bit.ly/35FtnQf
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I can't believe how many of you have been tuned in to the secret comments! :D You guys are seriously my fave. If you made it to this message, let me know by leaving with a comment.
Today's secret comment is...........
-Are you Team Ravioli or Team Tortellini (I'm obsessed with Tortellini this week because I found it on sale here in Japan for basically a dollar per bag).
Also, what's your favorite thing about Japanese or Japan?
Sarawak kolo mee has been a staple food for most of the Sarawakian. A Special thanks to Min Noodles Supply. I have a chance to visit this factory in Kuching on how Sarawak Kolo mee (noodle) is made. The basic ingredients for Sarawak Kolo mee are flour, eggs and water. Just like pasta, it’s also come in different shapes and sizes. These are the similarities:
• 麵薄 / flat & thin / fettuccine
• 手工麵 / long cylindrical / spaghetti
• 毬麵 / curl & springy / fusilli lunghi bucati
• 饺皮 / square flat sheet / tortellini or ravioli
How to cook Sarawak Kolo Mee:
https://youtu.be/qwVebV614Mg
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tortellini ravioli 在 Acanela Expeditions - Facebook 的必吃
Anyone want fresh pasta? @kytrisha is preparing fresh tortellini, ravioli and tagliatelle with chef Gabriela de Bologna #italy. ... <看更多>