焗芝士番薯卷

材料
番薯1公斤
乳清奶酪700克
帕马森干酪1杯,磨碎
中型散养鸡蛋1个,搅打
希腊卡拉马塔橄榄¼杯,切小丁
新鲜百里香1小匙
欧芹1/3杯,切细碎
罗勒1/3杯,切细碎
海盐和胡椒少许
酵母面包2片
松子1大匙
优质青酱½杯
装饰用罗勒叶适量

做法
1 把带有厚刀片的蔬菜切片附件连接到KitchenAid立式搅拌机上。
2 把番薯切成10厘米长小段,连接到切片上锁定,然后把速度与调到2-3档,不断重复至所有番薯都削成片,修剪成20厘米长。
3 把一大锅水烧开,每次加入几片番薯片,在滚水中煮几分钟,然后用滤勺轻轻取出,放进滤网中,重复该步骤至所有番薯片都煮熟,沥干后放凉。
4 预热烤箱至180°C。混合乳清奶酪、1/3杯磨碎的帕玛森芝士、鸡蛋、切碎的橄榄、所有香草、一小撮新鲜胡椒粉和海盐,用叉子搅拌均匀。
5 把番薯片轻轻摊开,在薄片的末端加入大约2大匙的奶酪混合物,小心地卷起成圆筒状,然后放进一个大型烤盘中。重复该步骤至所有混合物和番薯片都用完,把番薯卷紧紧排列在一起,淋上橄榄油。
6 把酵母面包切成约2厘米小块,淋上适量橄榄油,撒在番薯卷上,然后撒上松子,最后撒上剩下的2/3杯帕玛森芝士,放进烤箱烤30-35分钟至奶酪变成金黄色、番薯开始焦脆、面团酥脆。
7 把青酱和浓奶油混合拌匀,用勺子淋在番薯卷上,缀以新鲜罗勒叶即可。

Sweet Potato Cannelloni

Ingredients
1kg sweet potato
700g ricotta
1 cup parmesan cheese, finely grated
1 medium free range egg, lightly whisked
¼ cup kalamata olives, finely diced
1 tsp fresh thyme
1/3 cup parsley, finely chopped
1/3 cup basil, finely chopped
pinch of pepper and sea salt
2 slices day old sourdough bread
1 tbsp pinenuts
½ cup good-quality pesto sauce
basil leaves to garnish

Method
1 Attach the vegetable sheet cutter attachment with the thick blade to a KitchenAid stand mixer.
2 Trim sweet potato to 10cm long pieces. Attach to the vegetable cutter spike, and lock in place. Turn the mixer on to speed 2-3, and repeat the process until all sweet potato is sliced into ribbons. Trim ribbons to make 20cm long sheets.
3 Bring a large saucepan of water to a boil, gently add a few sheets at a time to boiling water for a few minutes. Very gently remove sheets with an egg flip or slotted spoon and place into a colander. Repeat the process until all sheets are parboiled. Set aside to drain and cool.
4 Preheat oven to 180°C. Combine ricotta, 1/3 cup Parmesan cheese grated, egg, diced olives, herbs and a good pinch of freshly cracked pepper and sea salt. Using a fork, stir to combine.
5 Gently lay out a sweet potato sheet. Add roughly 2 tbsp of ricotta mixer at the end of sheet in a log shape, and carefully roll up cannelloni. Place in a large baking dish, repeat the process until all mixer and sheets are used up. Tightly pack cannelloni side by side, drizzle over with olive oil.
6 Cut sourdough up into roughly 2cm wide pieces. Drizzle over with a good amount of olive oil and add to the top of cannelloni, followed by a sprinkle of pine-nuts. Finish off with the remaining2/3 cup parmesan cheese. Bake in oven for 30-35mins or until cheese is golden, sweet potato is starting to crisp and sough dough is crispy.
7 Combine pesto and thickened cream, stirring well to combine. Spoon over pesto, and garnish with fresh basil leaves.

食谱提供
KitchenAid

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本期和你分享4道加入香草,令滋味更美味的料理,可以根据喜好加减或更换香草,带来不一样的美食体验!
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TEXT 若昕 PHOTOS KitchenAid