香蒜橄榄油意面/Spaghetti Aglio e Olio

很简单美味的一道意面,吃腻番茄肉酱意面的话试试这个吧

用料/Ingredient

意大利面/spaghetti200g
特级初榨橄榄油/extra virgin olive oil大量/big amount to cover the pan
意大利香芹/italian parsley
凤尾鱼/anchovy3条/3pcs
红椒/red pepper1根/1pc
大蒜/garlic半头/6gloves
盐/salt
干辣椒碎/chili flake

做法/Instruction

这道家常意大利面做法很简单,所需材料也是很少的,但是做出来挺好吃的,很香。注意一点,要选意大利香芹,也就是flatleaf parsley,芬兰语是lehti persilja。味道和香味比curly leaf 的更好,可以融入到菜种,curly leaf的适合装饰用而已。

1.把香芹茎切碎,香芹叶切碎,分开放置。半头蒜切碎,越碎越好,红椒切碎,也是越细越好。凤尾鱼拿三条出来放清水下稍微冲一下,去掉罐头里液体酱汁的味道,切几段。辣椒碎也放一茶勺备用。

minced the parsley stem and leaf,mince and place seperately,mince garlic and red pepper as fine as possible.

take 3 pcs of anchovy filet and rinse a little under the running water,in order to rinse the sauce from the tin.add 1 tsp of chili flake in the plate as well.

2.提前把意大利面烧熟,水烧开后加一大把盐到沸水中,加入意大利面,煮个七八分钟。煮熟后先舀出200毫升的面汤备用,意大利面沥干备用。锅内放足够量的特级初榨橄榄油,大概铺平整个锅面。这道菜油就是要那么多,油多才能把所有味道激发出来包裹住面条上。

此时开低中火,大概有9档的话开4档,凉油下步骤一的图中所有材料,慢慢炒香,不要炒焦,所以要用中小火。油沸了继续烧1分钟,接着倒入意大利面,倒入之前准备好的200ml的面汤。翻炒均匀,不断搅拌到面汤收汁,并加适量的盐,尝咸淡。

出锅前洒切碎的香芹叶翻拌均匀,装盘。

cook spaghetti in advance,add about enough salt showed below.cook for about 7 or 8 mins after water is boiled,after its cooked,spoon out 200ml of noodle water,set aside.Drain the spaghetti,set aside.

turn the low heat on,add enough extra virgin olive oil in the pan to cover the whole pan,add all ingredient from the step 1 when the oil is still cold,stir well and keep cooking after oil starts to bubbling for 1 min.

then pour the drained spaghetti,stir well and add 200ml noodle water.stir well,keep mixing until noodle soup has reduced.add salt to taste.

add chopped parsley leaf and stir well,serve.

用料图片、芬兰语名称/Ingredient Photo

spaghetti

意大利面,我一直用这个牌子

anjovisfileet

凤尾鱼

chili flake

辣椒碎

extra virgin oliiviöljy

特级初榨橄榄油

ruokasuola

valkosipuli

大蒜

lehtipersilja

意大利欧芹

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