材料
盐少许、意大利面180克
酱料
橄榄油适量、洋葱碎10克
香菇30克(切片)、秀珍菇30克
昆布高汤120毫升、蒜茸10克
盐少许、意大利香料少许、罗勒酱70克
装饰料
红甜椒条少许、黄甜椒条少许、萝美生菜4片
生菜丝5克、甜豆2个、松子½小匙

做法

  1. 在清水中加入少许盐,煮滚后加入意大利面继续煮6分钟,捞出沥干待用。
  2. 在平底锅内加热橄榄油,加入洋葱碎、香菇、秀珍菇和黑胡椒翻炒5分钟。
  3. 加入昆布高汤、蒜茸、盐、少许橄榄油和意大利香料煮沸。
  4. 加入意大利面翻拌均匀,酱料起泡后加入罗勒酱。关火后继续翻拌至酱汁均匀浓稠。
  5. 把意大利面放在盘子中央。
  6. 缀以装饰料即可。

Ingredients
some salt, 180g spaghetti
Sauce
some olive oil, 10g minced onion
30g shitake mushroom (sliced)
30g oyster mushroom, 120ml kombu broth
10g minced garlic, some salt
some Italian seasoning, 70g pesto paste

Garnishing
some red bell pepper strips
some yellow bell pepper strips
4 pieces romaine hearts lettuce
5g shredded lettuce
2 sweet peas, ½ tsp pine nut

Method

  1. Add salt in water and bring to a boil. Add spaghetti and continue cook for 6mins. Drain and set aside.Heat olive oil in a frying pan. Add minced onion, sliced shitake mushroom, oyster mushroom and black pepper. Stir cook for 5mins.
  2. Heat olive oil in a frying pan. Add minced onion, sliced shitake mushroom, oyster mushroom and black pepper. Stir cook for 5mins.Add kombu broth, minced garlic, some salt, some olive oil and Italian seasoning. Bring to a boil.
  3. Add kombu broth, minced garlic, some salt, some olive oil and Italian seasoning. Bring to a boil.Add spaghetti and toss evenly till the sauce surface bubbles. Add pesto paste and turn off heat. Continue to toss until sauce is well mixed and thick.
  4. Add spaghetti and toss evenly till the sauce surface bubbles. Add pesto paste and turn off heat. Continue to toss until sauce is well mixed and thick.Place spaghetti at center of
  5. Place spaghetti at center of plate.
  6. Dress with garnishing and serve.

[stextbox id=”profile”]食谱提供 Recipes by courtesy of:
Sufood 舒果
地址:252 North Bridge Road, Raffls City #02-19
电话:6333 5338
示范厨师 Chef Demo:
沈继东
舒果(新加坡)执行副总厨[/stextbox]