粉麵
由 CookWhatHK0 次收藏
意大利大管麵釀芝士配墨魚汁醬以乳清芝士釀入大管意粉焗香，配番茄墨魚醬，醬汁帶淡粉紅色。
首先喺大鍋加入大量鹽水，將大管意粉煮至比包裝指示少 2-3 分鐘。同時，將乳清芝士同鹽、巴馬臣芝士同肉豆蔻拌勻。意粉放涼後，將芝士餡填入每條大管意粉入面。將意粉豎立排喺焗盤入面，加少少牛奶防止焗嘅時候乾透。
Boil the paccheri pasta in a generous amount of salted water. Cook them for 2 to 3 minutes less than the time recommended on the package. While the pasta cooks, combine the ricotta with salt, Parmesan, and nutmeg. Once the pasta has cooled, carefully fill each pacchero with the ricotta mixture. Arrange the filled pasta upright in a baking dish, then add a small amount of milk to the dish to prevent them from drying out during baking.
另起鑊，準備墨魚汁醬。喺橄欖油入面炒香蒜頭同洋蔥，然後加入洗淨切好嘅墨魚。炒幾分鐘後，加入適量白酒讓其揮發。再加入切碎嘅車厘茄或茄汁，加鹽調味，再煮幾分鐘，需要時加少少熱水。最後加入一匙乳清芝士或少少牛奶，令醬汁變成粉紅色。
In a separate pan, prepare the squid sauce. Sauté the minced garlic and chopped onion in olive oil. Add the cleaned and chopped squid. After a few minutes, pour in some white wine and let it evaporate. Add the chopped cherry tomatoes or tomato sauce. Season with salt and continue to cook for a few more minutes, adding a little hot water if necessary. Once finished, stir in a spoonful of ricotta or a splash of milk to give the sauce a pink hue.
準備好上菜時，將釀好嘅大管意粉放入焗爐焗約 10 分鐘。趁熱上桌，淋上大量溫暖嘅墨魚汁醬即可。
When you're ready to serve, bake the stuffed paccheri for about 10 minutes. Serve them hot, topped with a generous spoonful of the warm squid sauce.
