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鯷魚橄欖蕃茄意粉



材料:

A.意粉200g
醃漬鯷魚2尾
洋蔥末20g
茄子片20g
九層塔少許
橄欖油適量
B.大蕃茄2公斤
洋蔥碎200g
蒜碎50g
橄欖油1/2杯
義大利綜合香料少許
鹽適量
糖適量
胡椒適量

作法:

 1.大蕃茄放入滾水中汆燙約10秒鐘,撈起去皮去籽,再切成碎粒狀備用。
 2.取一湯鍋,熱鍋,倒入作法B的橄欖油、洋蔥和大蒜碎爆香後,倒入作法1的蕃茄碎,再加入義大利綜合香料以小火煮滾後,以鹽、糖、胡椒調味,續煮5分鐘後熄火即為蕃茄醬汁備用。
 3.取一深鍋煮水至滾沸,加入1小匙的鹽,放入意粉煮至八分熟,撈起拌入橄欖油放涼備用。
 4.熱鍋,倒入適量的橄欖油爆香洋蔥碎,放入茄子片拌炒一下,加入鯷魚及作法1的蕃茄醬汁2大匙拌炒均勻,再放入九層塔、鹽、胡椒調味,最後加入作法3的意粉拌炒均勻入味即可起鍋。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
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1材料A的蛋與蛋黃打散成蛋液備用。
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