#義大利麵 #義式料理 #蒜香橄欖油義大利麵 #pasta # PastaAglioeOlio
This classic pasta demonstrates how to fry garlic chips and cook angel's hair, one of the most challenging pasta to get it right. If the pasta is cooked right, the angel falls on earth, if not, it tastes like a pile of soggy noddle.
Ingredients:
Caperllini 110g
Garlic 10 pieces
Extra Virgin Olive Oil
Half lemon
Salt 3g
Black pepper
Water 500g
Flat leaves parsley
(optional)
Fresh or dry chili 1
(optional)
Methods:
1. prepare 10 slices of garlic.
2. finely julienne the leaves of parsley leaves, if it is difficult to obtain, it's fine without it.
3. Cut the dried chili or fresh pepper into small pieces.
4. pour in EVOO into pasta pan, the amount of oil should be at least covering the spread-out garlic thin slices, and then turn on low flame. Such a gentle frying will take 6-8 minutes.
5. if using ordinary raw peppers, fry it along with the raw garlic till fragrant.
6. season the oil with 2.5g to 3g of salt depending on personal preference for saltiness.
7. when the garlic slices turn yellow, put in dry chili and black pepper.
8. after the garlic slices are almost turning deep yellow, preserve 1/3 of the garlic slices.
9. pour in 500g plain water, turn up to high flame until water boils, place in angel's hair to cook 5-6 mins.
10. after about 6 mins when pasta is cooked to medium well, next, squeeze in lemon juice, and turn off the fire.
11. The amount of sauce can be determined according to your own preference, but don't over shrink the sauce or the pasta will become a pile of greasy noodle. Because of the one-pot method, there is a lot of starch in the sauce, so you should obtain the flavored sauce easily.
12. Plate the pasta, when serving, the pasta should be cooked to almost well done with a bit al-dente texture, and the sauce will be quickly absorbed by the pasta, so please eat the pasta asap. You can add a little bit of EVOO to add additional aroma.
所需食材:
天使細麵110克
蒜頭10顆
初榨橄欖油
檸檬半顆
鹽3克
黑胡椒粉
清水500克
平葉巴西里葉一小把
(沒有也可以)
辣椒或乾辣椒一根
(不吃辣則免)
作法:
1. 大蒜10顆切片後備用。
2. 切平葉巴西里葉,如較難取得可以不放。
3. 乾辣椒或新鮮辣椒切小段。
4. 下初炸橄欖油,油的量要至少能附著到鋪開的蒜片。冷鍋冷油下蒜片後再開小火,慢慢把蒜片的水分全部逼出,過程6-8分鐘比較久,小火很安全,不用特意去顧它,油冒泡後偶爾攪拌一下使油鍋溫度降低,蒜片受熱均勻即可。
5. 如用普通生辣椒,較辣的朝天椒或燈籠椒,同生蒜一起下去煸香。如果切蒜碎也可用同樣的方法小火煎蒜酥。
6. 下鹽,影片中的小湯匙1平匙是1g,這邊下3g的量。
7. 當蒜片變黃時,即可下乾辣椒碎和黑胡椒喚起香氣。
8. 蒜片大多變深黃後,取出1/3蒜片備用。
9. 下清水500g,轉大火煮滾後,下天使細麵。
10. 下巴西里碎,太早下就不香,顏色也會跑掉,緊接下一點檸檬汁攪拌一下提鮮,關火。
11. 麵的醬汁多少可以依自己喜歡決定,但不要縮到水份沒了只剩油麵。因為用一鍋到底法,湯汁裡澱粉很多,所以蒜香橄欖油醬可以輕易完成。
12. 盛盤後餘熱會加熱麵到9分熟,而且湯汁會迅速被麵吸乾,因此越快吃越好。吃之前可以淋上一點初橄欖油增添香氣。
解析:
直接在平底鍋裡煮蒜香橄欖油義大利麵,是為了讓麵從始至終在同一鍋裡釋放澱粉,同生米做燉飯原理一樣。這樣即使沒有奶油或鮮奶油,成品也可以藉由澱粉稠化輕鬆做出醬汁,避免成品醬汁油水分離。
一鍋到底除了方便,麵能充分吸收湯汁味道達至麵醬合一的境界外,還有一個優點是最後起鍋前較好控制麵的熟度。因為最後起鍋前鍋裡澱粉含量高,麵較不易煮過頭。反觀另起一鍋狂水煮天使細麵,一則流失澱粉,二則放到平底鍋時已經半軟,還沒有足夠時間來釋放澱粉和吸收湯汁味道,麵已經熟了,吃的時候會變成軟爛的天使陽春麵。
越好的義大利麵摸起來越有觸摸沙紙般的粗糙感,表示更乾更耐煮,好麵的價錢也自然越貴,但成品也越能保留麵心和做出被食客稱頌的手藝。這邊用的是有機的天價細麵150元一包。但不論如何,每包麵的烹煮軟化時間沒有固定的sop,過程中要自己試吃麵心,4-5分鐘後,如果麵條五分熟湯汁還剩很多,則大火快縮或拿掉一點湯汁;如果麵還很硬但湯汁快沒了,則轉小火或補一點點水繼續烹煮。天使細麵一旦七分熟,則轉小火做最後下料動作。
完整食譜說明: 請搜尋臉書 Michael's 星級料理廚房
10 сен 2019