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海鮮意粉



材料:

意粉180公克
花枝1尾
蝦120公克
蛤蜊150公克
青椒1/2個
紅椒1/2個
洋葱1/2個
蕃茄1個
紅蘿蔔少許
月桂葉1片
九層塔少許
高湯300c.c
橄欖油少許

調味料:

蕃茄醬4大匙
蕃茄糊2大匙
俄力岡少許
義大利香料少許
鹽1小匙
白砂糖1大匙
白酒1大匙
奶油適量

作法:

 1.意粉入滾水中煮約8分鐘撈起。
 2.花枝洗淨切圈;蝦切泥腸;青紅椒、紅蘿蔔、洋葱切條狀;蕃茄切小粒。
 3.取鍋放入橄欖油,放入作法2的花枝、蝦和蛤蜊,炒至蛤蜊開口再淋入白酒,撈起備用。
 4.取鍋放入奶油加熱至溶化,加入蒜末和作法2的洋葱炒香,再放入作法2的蕃茄粒和月桂葉略炒,放入蕃茄醬、蕃茄糊炒勻,續加入作法2的青紅椒、紅蘿蔔拌炒,再放入高湯煮開,加入作法1的意粉、俄力岡、義大利香料,最後放入作法3的所有材料,並加入剩餘調味料炒勻即可。

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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
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。