我回來寫部落格啦。接下來的三到四年我都會在英國念書,於是我決定將這個部落格當作專門寫食譜的,主要紀錄拮据預算食譜。基本上我會一直運用相同的食材,嘗試製作不同的料理,畢竟我只是學生嘛(聳肩)。 昨天我買到了相較之下較便宜的波蘭香腸,油脂豐富充滿煙燻味且容易料理。加熱後的煙燻油脂包覆著麵條,讓口感十分滑順。 | I'm back to blogging life. For the following three to four years, I will be studying in the UK. So I decided to turn this blog to recipe blog, which dedicates to budget recipes. Basically I will use the same ingredients to make various dishes, since I'm just a student (Shrug). Yesterday I bought some relatively cheap Polish sausages, which is fat and smoky and easy to cook. The burnt smoky oil wraps the spaghetti and generates a smoothy texture. |
材料: 一人份義大利麵 水、一撮鹽 一大匙橄欖油 兩辦大蒜切片 半根波蘭香腸 1.5顆蕃茄切塊 切碎的起司(高達/帕瑪森/切達) 一撮乾燥羅勒葉 現磨黑胡椒,上菜佐料用 醬料鍋將水煮滾,煮滾後加入一撮鹽。將一人份義大利麵放入滾鹽水中煮八分鐘。 兩辦大蒜切片,在平底鍋上用橄欖油炒香。加入一顆半的番茄(切塊)、半根切片波蘭香腸。將所有材料炒一炒,炒到蕃茄變得軟爛出汁,再撒上切碎的高達/帕瑪森/切達和一些乾燥羅勒葉。關火,將煮好的麵條拌入平底鍋的香腸醬汁。食用前佐以現磨黑胡椒。 醬料中不需要再加入鹽,因為煙燻香腸已經很夠味了。這盤香腸義麵嚐起來就像沒有加蛋的蛋培根麵! | Ingredients: One serving of spaghetti Water and a pinch of salt 1 table spoon of olive oil 2 gloves of sliced garlic half Polish sausage 1.5 tomatoes in chuncks shredded cheese (Gouda/Parmesan/Cheddar) A pinch of dried basil Freshly ground black pepper for serving Boil water in a sauce pan. Add a pinch of salt until it's boiled. Add one serving of spaghetti into the boiled salty water for 8 minutes. Saute 2 gloves of garlic slices with olive oil in a frying pan. Add 1.5 tomatoes (in chunks) and half Polish sausage slices. Saute everything until tomatoes turn soft and juicy, and then sprinkle over shredded Gouda/Parmesan/Cheddar and dried basil. Turn off the stove and stir the cooked spaghetti with the saucy sausage in the pan. Serve with freshly ground black pepper. There's no need to add extra salt in the sauce, because the smoky sausage will do the trick. This sausage spaghetti tastes like carbonara without eggs! |