16 February 2011

全球台灣鄉親下水大串連之二





第四棒當然就是我們肉無止境捨我其誰實力堅強的義大利代表機車莎!!!!! 其實人家也不是機車,也不過就是吃慣比處女還處女的橄欖油...比天堂還要鮮甜又美妙的生火腿...吃一餐開七瓶酒每種酒配每道菜...好肉好菜好酒好男人的,誰能怪她機車!!!! 可是說到了我家還是乖乖的也沒有怨言的吃完我那很可怕的泰國米(配忘記甚麼碗糕!),害我內心愧疚到現在!!! 莎瑪啊莎瑪,那上等台灣池上米已經準備妥當,保證你這次再也不需要委屈!!!

說下水這東西,卵巢也算。阿剛好那個烏魚子勒,其實就是卵巢鹽漬後陰乾的水產加工食品啦~


Cavatelli con bottarga e pomodorini 番茄烏魚子麵

材料與做法:



  1. 30g botargo, grated 烏魚子
  2. 200g cherry tomatoes, quartered 櫻桃小番茄
  3. 1/2 onion, finely sliced 洋蔥
  4. 2 cloves of garlic, finely sliced 大蒜
  5. 1tbsp olive oil 橄欖油
  6. 170g cavatelli 這甚麼義大利麵?



  • Boil the cavatelli in salted water until al dente.
  • Meanwhile, heat the olive oil in a frying pan and sauté 2-4 for 5 min or until soft.
  • Turn the heat off, add 1. Add 6 to the sauce, toss until cavatelli is coated in the sauce, serve.

詳細步驟請大家一起手牽手溫來key「A Lifelong Journey 住在靴子國」看捏~~


  • 微鹽水煮麵。
  • 橄欖油炒2-4約五分鐘或變軟。
  • 關火加1,加入義大利麵,攪拌均勻吃掉!











第五棒,得由歐洲大陸轉移到海的另外一邊(刁著煙對著上面喊:那個燈光轉一下轉一下),由我們紐約森林小丘接棒!!! 雖然我是很想要他改名為鶯歌樹叢還是倫敦大霧之類的啦~這次小丘推出同樣有濃濃義大利風的佛羅倫斯燉牛肚,不過小丘增加了一點他自己的扭轉~


Stephe's Trippa Alla Fiorentina 小丘的佛羅倫斯燉牛肚


  1. 6 tbsp extra-virgin olive oil 橄欖油
  2. 2 cloves garlic, chopped 大蒜
  3. 1 large celery, chopped 芹菜
  4. 4-5 mushrooms, chopped 蘑菇
  5. 1 large onion, chopped 洋蔥
  6. 1kg (2 pounds) tripe, cleaned, boiled and cut into strips 牛肚
  7. 1 (280g/10 ounce) can peeled plum tomatoes, with juices 番茄罐頭
  8. 1/3 jar tomato and basil pasta sauce 義大利麵醬罐頭
  9. Salt and freshly ground black pepper 鹽和黑胡椒
  10. 60g (1/2 cup) freshly grated Parmigiano Reggiano cheese 乳酪



  • In a saucepan, heat the extra-virgin olive oil. Add 2-5 and saute until they are soft.
  • Add the tripe, and cook together on medium heat, for about 5 minutes.
  • Add 7 and 8, break up the whole plum tomatoes with a fork. Cook until the sauce has reduced and thickened, about 15 minutes.
  • Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm.


想知道牛肚怎麼處理請來 「Life in the Big Apple


  • 橄欖油炒2-5到軟。
  • 加入牛肚,中火差不多五分鐘。
  • 加入7+8,把成塊的番茄攪爛,煮到汁濃稠。
  • 熄火加9+10,攪一攪裝盤吃掉!









第六棒那個聚光燈又要回到我們鶯歌南方的安九!!! 雖然說從某天開始說要罷工學習當個君子(遠遠遠遠遠庖廚安捏),不過還是很有義氣的下海下水了一下!!! 然後還做了蔥花麵包....還做了咖哩麵包...還自己桿水餃皮...還烤了蛋糕...還烤了春捲...(這是哪門子的罷工啊你?!!!!!!!!!)

有阿基師加持的家鄉味,讓我們來熱烈鼓掌歡迎一下「粉乾粉肝」!!!!(老師請奏樂~)


Ginger and chinese five spice pork livers 粉肝

材料與做法:



  1. 370g pork liver 豬肝
  2. 4-5 slices of ginger 薑
  3. 1tsp salt 鹽
  4. 1tsp chinese five spice 五香粉
  5. 220ml rice wine 米酒



  • Blanch 1 in NOT QUITE boiling water for a few minutes, remove and rinse in cold water.
  • Mix 2-5 well, add pork liver and allow it to be marinated in the sauce for at least 3 hours. Slice to serve.


超詳細豬肝處理偷假撥來去點開「你我之間(謝謝你,讓我的肝更柔軟~~~)


  • 用快要滾的熱水(可是還沒滾)泡煮豬肝幾分鐘後用冰水洗淨。
  • 和2-5一起泡三個小時候切片吃掉~







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