材料

牛油50克
奶油100克
橄榄油30克
新鲜面团400克
芳缇娜芝士100克
韭葱500克
黑松露20克
奶油150克
牛油80克
盐和胡椒少许

做法

  1. 在小汤锅中把奶油和芝士一起煮滚,用手持搅拌器拌匀成柔滑的酱汁,加入盐和胡椒调味。
  2. 把韭葱切细碎,和牛油及适量清水一起住至韭葱熟软。
  3. 把新鲜面团用意面机器做成长条宽面,切成适合的长度,用滚水煮熟。
  4. 在盘中盛上韭葱、芝士酱和宽面,缀以黑松露片即可。

Open Lasagne Pasta, Fontina Cheese, Leek Compote, Black Winter Truffle

Ingredients

50g butter
100g cream
30g olive oil
400g fresh pasta dough
100g Fontina cheese
500g leeks
20g black truffle
150g cream
80g butter
salt and pepper to taste

Method

  1. In a small pot, bring cream and grated fontina cheese to a boil. Mix well with a blender to ensure a nice consistency for a sauce is achieved. Add salt and pepper to taste.
  2. Finely cut leeks and add it into a pot with butter and a splash of water until it is soft.Knead fresh pasta dough with pasta machine and cut it into squares. Cook pasta in boiling water until soft.
  3. On a serving plate, place leeks, fontina cheese sauce and pasta. Finish off black truffle shavings.

食谱提供: Dolce Vita
5 Raffles Ave, Mandarin Oriental Singapore
6885 3500
mosin-dining@mohg.com

示范厨师: Giorgio Maggioni
Chef de Cuisine 餐馆主厨

 
TEXT 若昕 PHOTOS Kin@Say Cheese Studios