Heirloom Tomato & Stracciatella Bruschetta | 復古番茄意大利芝士蒜香多士

附中文食譜

Every summer, farmers markets everywhere hustle and bustle with chefs and home cooks, beaming with color and radiating a vibrant energy seemingly distinctive to this season. Even with nothing in particular on my shopping list, I make time for a farmers market visit - if not to check out what's in season, at least to remind myself the simple fact that in many parts of the world, seasons still influence and inform our day-to-day decisions on what to eat.

Besides the overflowing crates of fragrant peaches and nectarines and punnets of summer berries are always a festive array of heirloom tomatoes. Red, brown, green, yellow, zebra-striped - heirloom tomatoes come in all shapes, sizes and colors and, unlike the store-bought hybrids, are each so unique that often no two are the same. Many a times I find myself curious about these gnarly, lumpy yet gorgeous fruits. So, what exactly are heirloom tomatoes?

Heirloom tomatoes are basically open-pollinated varieties of tomatoes that have been passed down for generations without crossbreeding. This is in contrast to typical supermarket tomatoes, which have been carefully bred to carry particular traits: things like higher productivity, enhanced durability, uniform shape for ease of packaging, greater resistance to pests and diseases - often at the expense of flavor. Have you ever swooned over a perfectly blemish-free, luscious-looking tomato, taken it home and taken a bite, only to find it mealy and completely tasteless? Unfortunately, that has happened to me all too often, seeing that I live in Hong Kong. Heirloom varieties, on the other hand, are genetically unique and produce fruits that carry distinct flavor and texture, widely believed to be superior to their mass-marketed hybrid counterparts. The "disadvantage"? Thinner skin, shorter shelf-life, lower yield and greater susceptibility to disease - all of which logically make up for a heftier price tag.

With all that said, are heirloom tomatoes worth the price? Eager to find out just how different they are, I finally turned a blind eye to the price tag (often more than double that of supermarket hybrids), wrapped each individual tomato in bubble wrap, and with the greatest care transported them as carry-on luggage thousands of miles away like some museum relic from New York's Union Square Greenmarket to my kitchen. All was smooth until my suitcase flopped and my bag plopped on the ground on my last stretch home. It was a miracle that all my tomatoes made it home whole - not as sauce. Was it hard to slice into my first ever heirloom tomato? Oh yes, it was just about as hard as cutting into the most revered giant white peach from Japan (I made sure they all got a well-deserved photo shoot beforehand, just in case).

The verdict? Yes, these heirloom tomatoes were remarkably juicy, fleshy, bursting with flavor that slightly differed one variety from another, with a skin so thin it was nothing like the typical hybrids I was used to. All that aside, it is important to take note that store-bought hybrid varieties are not necessarily inherently inferior. A well-grown hybrid cultivated on land that is tended with care and quality in mind can be just as good as any well-grown heirloom variety. Any ordinary supermarket tomatoes I have bought in London and Italy are still a far cry from whatever I can find in Hong Kong. Hence, I personally think heirloom tomatoes are worth the price in so far as a treat exclusive to the summer season (chances are any heirloom tomatoes found in winter are out of season).

Some foods are exceptional - if not better - enjoyed in their most natural state, adorned with nothing more than perhaps a crack of sea salt and black pepper and a light drizzle of extra virgin olive oil; uncooked and unmasked by complications. One prime example is the prized heirloom tomato.

Another example is Stracciatella di Bufala - fresh cream thickened with thin strands of mozzarella - a sexily milky, erotically oozy Italian cheese that I fell in love with at first bite years ago dining at Eataly, Rome (their stracciatella is made on site and in plain sight). In a nut shell, stracciatella is Burrata without the outer shell of mozzarella - the buttery center that is as good straight out of the tub as plopped on a wood-fired pizza or simply spread on toast.

The creaminess of stracciatella pairs harmoniously with sweet, fleshy heirloom tomatoes, allowing each to shine through beautifully. When layered on crusty, garlic-rubbed toast, the result is pure magic. The bread, of course, plays a vital role in tying together this magic. For me the perfect bruschetta will be lightly charred at the crust, crunchy on the exterior and soft and chewy inside, where a faint yeasty sourness meets the grassy, peppery notes of fine olive oil and a hint of garlic. Sometimes, magic is this simple.

What you'll need...
Sourdough or any crusty bread, sliced 1.5 cm thick
Extra virgin olive oil
2 cloves fresh garlic
140 g Stracciatella or Burrata cheese
2-3 medium sized heirloom tomatoes, sliced 1 cm thick
Baby spinach, arugula, and/or basil (optional)
Sea salt and black pepper

Directions...
1. Toast the bread on both sides until lightly charred on a preheated grill or grill pan. Drizzle with olive oil. If using a skillet, spray or drizzle bread with olive oil then toast until lightly charred on both sides.

2. Cut the garlic cloves on a diagonal. As soon as the bread is ready, rub both sides with the garlic cut-side down to lightly flavor the toast. Using a spoon, dollop and spread stracciatella over the bread. Arrange some baby greens of choice on top and layer on the sliced tomatoes. Finish with a crack of sea salt and black pepper. For an extra herbaceous note, top sparingly with a sprinkle of basil chiffonade.

【 復古番茄意大利芝士蒜香多士 】

季節限定、獨一無二的「復古番茄」Heirloom tomato，千里迢迢由 New York farmers market 護送回家，配上超 creamy 的意大利芝士 Stracciatella, 滋味無窮！要品嚐大自然最原始的味道，就係咁簡單！

材料
酸種麵包 (Sourdough)                    切 1.5 公分厚
初榨橄欖油                                      適量
新鮮蒜瓣                                           2 瓣
絲翠奇亞芝士 (Stracciatella)        140 克（可以布拉塔芝士取替）
復古番茄                                          2-3 隻，切片約 1 公分厚
嫩菠菜葉、火箭菜、羅勒葉       隨個人喜好
海鹽和黑胡椒                                 適量

做法
1. 預熱烤盤，把麵包兩面烤至金黃色和輕微焦香後撒上橄欖油。如使用平底鍋，先在麵包雙面塗上橄欖油，再在熱鍋上烤至兩面呈金黃色。
2. 將蒜瓣切開，以切口磨擦於烤好的麵包表面。
3. 在麵包上塗上絲翠奇亞芝士，再放上嫩菠菜葉或火箭菜（隨個人喜好）和切片蕃茄。完成後撒上適量鹽和胡椒作調味。喜歡香草的話，可撒上少量羅勒葉絲。

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Black Ink Risotto with Baby Squid | 香濃墨汁魷魚意大利飯 | Risotto al Nero di Seppia

附中文食譜

The last time I have ever come close to dismembering any animal parts was most likely back in grade school, when I had to pair up in teams and dissect a leggy, lifeless frog and a gruesomely gelatinous bull's eye in biology lab. Yes, the murky bovine eyeball stared listlessly at me as our surgical knife drew close to its retina. The rest was a blur. Not that I fainted, just that the surgical knives never landed on my hands as far as I could remember.

I can't say it was a momentously life-changing experience, nor am I particularly squeamish when it comes to handling (non-living) animal parts. So when chance comes for me - as I stand before a friendly fishmonger at the wet market - to choose whether or not to have her gut out some baby squids, I decide to take the matter into my own hands.

After all, this is my chance to get to understand these fascinating underwater creatures deeper and, if anything, to appreciate the precious creatures that provide us food.

If you have never cleaned a squid before, I strongly encourage you to give it a try! Not only is it much easier than it looks, you will also get to harvest the ink sac and make the most out of each squid.

When German cookware brand Fissler invited me to design a one-pot seafood recipe specially tailored for their Vitavit® series pressure cooker, my mind hustled to come up with a type of seafood that could withstand intense steam pressure. The squid, cuttlefish, and the octopus come to mind - cephalopods that are best either flash cooked or slow-braised till tender, lest they turn into rubber.

Squids are excellent slow-braised and in stews, and are well-suited for pressure-cooking!

Cleaning squid is easy, fun... and can get inky!

So, can squid be cooked in a pressure cooker? The answer is yes! It can even conveniently pair up with risotto all in one pot to create a version of the Venetian classic, Risotto al Nero di Seppia - or squid ink risotto. Given just 8 minutes and some time to rest, the squid becomes remarkably tender and infuses the rice with intense flavor. In just a snap, dinner's ready!

The addition of squid ink adds extraordinary complexity, a rich brininess, and a luscious, moody hue to the dish. Squid ink (interchangeable with cuttlefish ink) often comes in jars or sachets and are sold at a premium in Italian and Spanish specialty stores and gourmet markets. You could also harvest your own from the squids you clean; though the smaller the squid, the less ink it carries, and you may find yourself burning daylight to salvage the fragile little ink sacs for a trivial amount of ink enough to only turn rice into a dirty grey. For more drastic flavor and color, you may be better off to purchase ink (speaking from personal experience). Finally, though adding tomatoes is optional, I find a little tomato paste helps give acidity and balances out the brininess of the risotto.

All done in one pot, without the need to ladle stock over and over!

Step by step: how to clean squids

With the thumb and index finger of one hand grasping right above the eyes, gently detach and pull the mantle away with the other hand, discarding the entrails and reserving the silvery ink sac if desired. Remove the quill located inside the mantle and rinse the tube thoroughly. With a sharp knife, severe the tentacles right underneath the eyes. Remove the beak by giving the base of the tentacles a squeeze and an inedible cartilage will pop out. Using a pair of kitchen sheers, snip the two extra long tentacles and reserve (optional).

Keeping the skin on will retain the natural purple

What you'll need... (2-3 persons)
300 g fresh squid (5-6 small squids)
1 tablespoon butter
1 tablespoon olive oil
1 small brown onion, finely chopped
2 cloves garlic, minced
1 cup (200 g) Arborio rice
3/4 cup white wine
1/2 tablespoon tomato paste
1 teaspoon squid ink, or more if desired
2 cups (470 ml) fish or chicken stock, heated
Micro-greens or chopped fresh parsley, for garnishing

Directions...
1. Clean the squids and reserve ink sacs if desired, or have the fishmonger clean them for you. Snip the extra long tentacles off and mince, set aside.

2. Melt butter on medium heat and add olive oil to the base of the pressure cooker. Saute onion until softened, about one minute, then stir in garlic and saute briefly. Add rice and stir continuously until rice is evenly coated in oil and toasted but not browned, about 3 minutes. Rice grains should start to appear translucent around the edges. Add minced tentacles and stir to combine.

Open and stir: the rice will absorb any remaining stock

3.  Add wine and cook, stirring, until the raw alcohol smell has cooked off and wine has almost fully evaporated. Stir in tomato paste, squid ink, and any ink from reserved ink sacs. Pour in stock and add squid. Then, on medium-high heat, fasten the pressure cooker lid and set the cooking display with traffic light function on level II. Reduce heat to low and set timer for 8 minutes once the green ring becomes visible.

5. When time is up, set the cooker aside to cool until fully depressurized, about 8-10 minutes. Unfasten the lid and lift carefully away from yourself. Give the rice a stir and allow it to absorb any remaining liquids. Plate and garnish with chopped fresh parsley or a handful of micro-greens. Serve immediately. Buon appetito!

【 香濃墨汁魷魚意大利飯 】

以鮮魷魚拌上烏黑香濃的墨魚汁，打做成濃稠綿糯、
充滿夏日海洋氣息的墨汁意大利飯... 味道非筆「墨」所能形容！
只需運用壓力煲就能在家中輕易做出威尼斯特色菜式—
達到五星級水準零難度！

材料（ 2-3 人份量 ）

本食譜為 Fissler 壓力煲特別設計

鮮魷魚仔             300 克（約 5-6 隻）
牛油                     15 克
橄欖油                 1 湯匙
洋蔥                      1 小個（切粒）
蒜頭                      2瓣（切粒）
意大利米             200 克
白酒                      180 毫升
蕃茄膏                 半 湯匙
墨魚汁                 1 茶匙
魚湯或雞湯        470 毫升，煮熱
蕃茜                     適量，裝飾用

做法
1. 準備及洗淨魷魚。將較長的兩條觸鬚剪掉並將其剁碎備用。
2. 燒熱壓力煲後下牛油和橄欖油，放入洋蔥，用中火炒約 1 分半鐘至軟身，加入蒜蓉炒香，再放入米並炒勻至米粒稍顯透明。拌入剁碎了的魷魚鬚。
3. 加入白酒，炒勻至白酒完全被吸收。加入蕃茄膏和墨魚汁，拌勻。加入熱高湯，蓋上高速鍋蓋，調校至 2 速，用中火煲至見綠環後轉慢火，計時 8 分鐘後熄火。
4. 待指示燈降至原位，約 8-10 分鐘後開蓋。輕輕攪拌意大利飯，飯粒會自然把剩餘的水份完全吸收掉，做成濃稠綿糯、幼滑如絲的質感。最後，用蕃茜裝飾即成！

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Lemon Chicken Piccata with Zoodles | 檸香酸豆煎雞胸配意瓜麵

附中文食譜

When I am strapped for time or looking to throw together a simple and fulfilling dinner with a visiting friend, Chicken Piccata is my go-to recipe. Chicken Piccata is really nothing more than chicken breast cutlets dredged in flour, browned, and served with a lemony sauce interlaced with white wine, capers and enriched with butter. It sits beautifully with any type of pasta, potatoes - or, if you are looking to really whip up the meal even faster while also cutting down on carbs - "zoodles". The entire dish comes together in a flash, just under twenty minutes. And the extra perk? It comes together all in one skillet! I think I need not explain further why there is always a jar of capers standing by in my fridge.

Pair Chicken Piccata with any pasta, potatoes, or "zoodles" for a healthier and even quicker alternative!

Freshly picked Meyer, Lisbon, and regular lemons from Kelley and Ilaria's backyard in San Francisco!

Chicken Piccata isn't a dish you would typically find in many Italian restaurants. My first encounter was at the Cheesecake Factory in San Francisco, a dish whose intense flavors soon grew into a craving that compelled me to try making at home. My adapted version is slightly lighter, however, without the addition of cream to the sauce. For an extra punch, I charred some lemon slices, which not only gives depth to the sauce but also looks gorgeous on the plate. But if you are really strapped for time, you can altogether skip the charred lemons and omit the dredging for the chicken breast. Just don't ever skip pounding the chicken breast though, as this will ensure even cooking and help making this dish ready in a flash. Enjoy!

What you'll need...

Zoodles make for a quick, healthy alternative

2 chicken breast, boneless and skinless
Salt and pepper
Flour for dredging
1 lemon, cut into thin rounds
1 teaspoon white sugar
2 tablespoons butter, divided
1 teaspoon vegetable oil
2 cloves garlic, minced
200 g brown mushrooms, sliced
1 large zucchini*, spiralized
1/3 cup dry white wine
1 heaping tablespoon capers
1 tablespoon fresh lemon juice
Fresh chopped parsley

*Note: Alternatively serve with your favorite type of pasta. Just skip the step of cooking the zoodles.

Directions...
1. Combine lemon slices and sugar in a bowl.

2. Butterfly the chicken breast. With one hand flat on top, slice horizontally into one side of the breast, starting from the thicker end and finishing at the thin point. Open the breast up like a butterfly, and slice into two cutlets. Repeat with the other breast. Place the chicken breast between cling film and pound thin to even thickness with a meat pounder. Season with salt and pepper then dredge in flour.

Haven't got a meat pounder? Make use of anything from rolling pins to pestles!

3. Heat a skillet over medium heat and add oil and one tablespoon of butter. Cook chicken until brown on both sides, remove from pan.

All in one skillet and ready in a flash, with no wiping or washing in between!

4. Add garlic and mushrooms and cook, stirring, until mushrooms are lightly browned and all moisture has evaporated, about 4 minutes. Add zucchini noodles to skillet and saute for a brief minute. Season with salt and pepper and remove from pan.

5. In the same pan, add the sugared lemon slices and let cook, flipping once, until both sides are lightly charred, about one minute. Reserve any liquid the lemon slices give off in the bowl for the next step.

The aroma of wine, tartness of lemons, and sharpness of capers meld beautifully with the richness of butter

6. Deglaze the skillet with white wine, scraping any browned bits off with a wooden spoon. Stir in capers, lemon juice, the lemony liquid, and remaining butter. (For a thicker sauce, mix equal parts flour or cornstarch and cold water and stir until a smooth paste forms. Whisk into sauce and bring to a simmer.) Return chicken and any juices to the pan and turn to coat with sauce. Serve with zoodles and mushrooms. Top chicken with charred lemon and drizzle with sauce and finish with a sprinkle of parsley. Buon appetito!

《檸香酸豆煎雞胸配意瓜麵》

材料：
無骨去皮雞胸      2 件
鹽和黑胡椒          適量
麵粉                       適量
檸檬                       1 隻，切片
砂糖                       1 茶匙
牛油                       1 加 1 湯匙
菜油                       1 茶匙
蒜瓣                       2 瓣，剁碎
啡蘑菇                  200 克，切片
意大利翠玉瓜*   1 大條
白酒                       80 毫升
酸豆                       1 湯匙
新鮮檸檬汁          1 湯匙
蕃荽                       適量，剁碎

做法：
1. 翠玉瓜用螺旋切片器切成絲帶狀備用。檸檬片和砂糖拌勻備用。
2. 雞胸肉開邊： 用一隻手按著雞胸，另一隻手持刀打橫切，開邊。蓋上保鮮紙，用肉槌輕拍至平均厚度。用鹽和黑胡椒調味，再沾上麵粉備用。
3. 燒熱易潔平底鍋，下 1 湯匙牛油和 1 茶匙油，中火將雞胸每邊煎約兩分鐘至金黃色，盛起備用。
4. 原鍋下蒜蓉和蘑菇，炒至收水，約 4 分鐘。加入翠玉瓜絲帶，迅速炒 1 分鐘, 調味，盛起備用。
5. 原鍋下檸檬片，煮至兩邊呈金黃色，約共 1 分鐘。盛起備用。保留碗子裡面的檸檬糖水。
6. 原鍋下白酒、酸豆、新鮮檸檬汁以及保留了的檸檬糖水、和其餘 1 湯匙牛油。（喜歡比較濃稠的汁的話可以打獻）雞胸回鍋，將兩邊沾上醬汁後連同蘑菇、翠玉瓜意粉和檸檬片上碟，淋上醬汁再撒上蕃荽碎即成！

*備註：不用意瓜的話，也可用傳統意大利粉代替啊！

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Arancini al Pesto | 意式羅勒醬芝士炸飯糰

When German cookware brand Fissler offered me the one-in-a-million chance to star in a two-minute video showcasing their products and my own recipe, I had some sort of idea what challenge I am getting myself into. Design one Italian vegetarian recipe that makes use of two or more of the following products: a pressure cooker, a hand blender, and a frying pan. Sounds simple, eh?

I was thrilled for the vegetarian theme, a challenge I find timely as I increasingly lean towards a plant-based diet. But what is one to do with a pressure cooker, a hand blender, and a frying pan with a meatless recipe? Surely, plain old risottos have been tried and done, pasta has no place in this challenge, and I was certain an everyday Italian tomato sauce wasn't going to make the cut. With no oven available at the site of filming, I have also ruled out the aubergine.

Baffled and tickled, I imagined myself on the set of Guy's Grocery Games, faced with the challenge of creating a winning dish using all the provided equipment with an open pantry. My mind searched for delicacies I have tasted across Italy over the years. It was then when a light bulb flickered in my head. Ah, the arancini, or "little oranges" - the spherical Sicilian cousin of the Roman suppli, a popular street food consisting of a deep fried ball of rice and typically a filling of meat and tomato sauce, peas, and melted mozzarella.

Who doesn't like the sound of delicious, crunchy, balls of flavorsome rice coated in breadcrumbs and a hidden surprise of melted mozzarella that pulls with each bite? With the arancini little known in Hong Kong, I knew the audience would be in for a trip. I henceforth set off my journey of hunting for ingredients overseas, testing and adapting, and frying away at home in the weeks leading to the video shoot.

Breaking away from tradition, the filling for arancini is only confined by imagination. That's when I thought I am going to make Arancini al Pesto (what's not to love with fresh homemade pesto?) - cook risotto in the pressure cooker (check), make breadcrumbs and pesto with the hand blender (check), and finally fry the balls in the pan (check!!)! The ensuing journey isn't without any hiccups though as I slowly get myself acquainted with the pressure cooker. The result, however, is a foolproof recipe specially developed for the Fissler pressure cooker, a truly magical kitchen companion that cuts cooking time drastically and delivers amazing results.

This recipe, of course, can be adapted to most kitchens without a pressure cooker. Increase the amount of stock and add to the rice a little at a time and continuously stir, until all the stock has been used up and the rice is cooked, yet still al dente.

Notes:
•  If possible, make the risotto ahead of time and let it cool completely or even refrigerated overnight as the rice tends to stick better. For this reason, leftover risotto is often used for making arancini.
• Pesto can be made with various kinds of nuts or seeds, with pine nuts being the most recognized ingredient in pesto alla Genovese. Opt for sunflower seeds for a more economical alternative without sacrificing any flavor or texture!
•  If serving arancini immediately, lower slightly the heat of the frying oil and increase the frying time for the rice balls to ensure that the mozzarella melts inside. Otherwise, remove the balls once golden brown and warm or reheat in the oven when ready to serve.

What you'll need...
For the Risotto:
1 cup (200 g) Arborio rice           
1 small brown onion, minced
2 cloves garlic, minced
1/2 cup (120 ml) white wine
1 1/2 (350 ml) cup vegetable or chicken stock, warmed
1/3 cup (30 g) grated Parmesan cheese
A heaping tablespoon frozen peas
1 tablespoon (15 g) butter
Black pepper, to taste

For the Pesto:
1 bunch basil (2 cups packed)
2-3 cloves of garlic
2 tablespoons sunflower seeds
3 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice, to taste
Sea salt and black pepper, to taste

For the Arancini (makes 8):
1 recipe for risotto, as above
1 1/2 tablespoons pesto, recipe as above
1/2 x 125g ball of mozzarella cheese (cut into 1/2-inch cubes)
All-purpose flour
1 egg, beaten
Breadcrumbs, homemade* or store-bought
Vegetable oil, for frying

*Note: For homemade breadcrumbs, tear stale bread into chunks and blitz into medium-fine breadcrumbs, then spread on a sheet pan and toast in oven at 180C/350F until golden brown.

Cooking the Risotto

1. Melt butter on medium heat on the base of the pressure cooker. Add onion and saute until softened, about one minute, then stir in garlic and saute briefly. Add rice and cook, stirring, until rice is evenly coated in butter and toasted but not browned, about 3 minutes. Rice grains should start to appear translucent around the edges.

2. Add wine and cook, stirring, until the raw alcohol smell has cooked off and wine has almost fully evaporated. Pour in stock, then, on medium-high heat, fasten the pressure cooker lid and set the cooking display with traffic light function on level II. Reduce heat to low and set timer for 8 minutes once the green ring becomes visible.

3. When time is up, set the cooker aside to cool. Release the remaining steam and lift the lid carefully away for yourself. Stir in grated Parmesan and frozen peas, and season with black pepper. Set risotto aside to cool completely or refrigerate overnight.

Making the Pesto

1. Blend basil, sunflower seeds, garlic, olive oil, and half of the lemon juice in a blender or food processor. Taste and add more add lemon juice and season with salt and pepper as desired.

Making the Arancini

1. Stir 1 1/2 tablespoon of pesto into the cooled risotto and mix well, adding more if necessary.

2. Place and flatten a scoop of rice in your palm, place a cube of mozzarella in the center, then enclose with another scoop of rice and roll and shape into a ball. In the following order, roll the shaped arancini in flour, beaten egg, and breadcrumbs.

3. Heat oil in a deep pan or saucepan over high heat. To test the oil is ready, drop a few breadcrumbs - if they sizzle and float, it is ready. Carefully lower the arancini in batches and fry until golden and crispy. Transfer to kitchen paper to drain and serve. Buon appetito!

《意式羅勒醬芝士炸飯糰》 

平時 Risotto 就見得多、食得多喇，

食剩又唔知點算好？

今日就試下將 Risotto 化身為脆卜卜、

既可口又充滿驚喜既【意式羅勒醬芝士炸飯糰】啦！

今次為這個傳統西西里島道地街頭小食

注入新元素 —— 簡易自家製羅勒醬；

飯糰裡面更藏有莫薩里拉芝士，

大大啖咬開時芝士更會拉出來添！

意大利飯
意大利米             200 克
洋蔥                      1 小個（切粒）
蒜頭                      2瓣（切粒）
白酒                      120 毫升
蔬菜高湯             350 毫升
巴馬臣芝士碎    30 克
青豆                      15 克
牛油                      15 克
黑胡椒                  適量

1. 熱鍋下牛油，放入洋蔥，用中火炒約 1 分半鐘至軟身，加入蒜蓉炒香，再放入米並炒勻至米粒稍顯透明。
2. 加入白酒，炒勻至白酒完全被吸收。加入高湯，待微滾後蓋上高速鍋蓋，調校至 2 速，用中火煲至見綠環轉慢火，計時 8 分鐘後熄火。
3. 待指示燈降至原位，開蓋。放入芝士碎和青豆，拌勻並作適當調味。放涼或隔夜備用。

羅勒醬
新鮮羅勒葉          約 50 克
蒜頭                       2 辦
葵花籽                  約 2 湯匙（可用松子仁、腰果、杏仁等）
初榨橄欖油          2 - 3 湯匙
新鮮檸檬汁          約 2 茶匙
鹽，黑胡椒          適量

1. 所有材料放入隨機附送的粉碎器中，用一字頭高速攪拌約 30 秒即成。

意式羅勒醬芝士炸飯糰
意大利飯              以上食譜
羅勒醬                  適量
莫薩里拉芝士    半個（切 1/2" x 1/2" 粒）
麵粉                      適量
雞蛋                      1 隻
麵包糠                  適量
米糠油                  油炸用

1. 將適量羅勒醬拌入已經放涼或隔夜的意大利飯內。
2. 用手拿出一小份意大利飯，包入芝士，搓成球狀。
3. 依次序將飯糰沾上麵粉、蛋液、和麵包糠。
4. 用熱油炸至金黃色即成！

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Orecchiette with Eggplant and Italian Sausage | 意式肉腸茄子貓耳朵麵

附中文食譜

Summer in Rome conjures up images of red-checkered tables and chairs spilling onto the sidewalk, of food lovers dining and drinking well into the evening, of lively farmers markets carrying the bounty of Italy's growing season - all alongside imposing ruins of Ancient Rome.

A stroll through the compact yet complete Circus Maximus Farmers Market will take you on a culinary journey through the sights and smells of an Italian summer. Emerald green zucchini, deep purple aubergines and bursting red, candy-sweet tomatoes of all shapes and sizes meet the pungent aroma of cured meats and fresh made stracciatella di bufala. Ristorantes and trattorias around town offer up seasonal specials, showcasing the freshest of local, in-season ingredients.

Interestingly, I have not always had the same appreciation for Italian cuisine. In my early years of travel I have had my fair share of dismal Italian food, falling victim for obvious tourist traps that were more concerned about turning over tables than food. I was confounded, disappointed, my experience once so marred by droopy, soggy, skimpy pizza that I left questioning what Italian food was.

Falling in love with Trastevere, Rome [Summer 2016]

It wasn't until recently as my passion and curiosity for cooking grew that I started understanding and truly appreciating the essence of great italian food: simplicity, highlighted by the freshest, seasonal ingredients.

Over the years I trailed off the beaten path, exploring the nooks and crannies of Rome and beyond, tasting local treats and regional dishes along the way. My discoveries are as ground-breaking as they are elemental. Whether it is tagliatelle amatriciana, a classic pizza margherita, or a simple antipasto of burratina affumicata, the connection is clear: all you need is a few good ingredients to make an amazing dish.

Call me crazy - never had it occurred to me before just how much tomatoes themselves contribute to the actual flavor of a tomato sauce until my last pizza in Rome - it was a transcendental moment. I was positively enlightened. Perhaps possessed. You get the idea.

Below is my take on a simple pasta dish I had as I explored Italy: Orecchiette con Melanzane e Salsiccia. Little bite-sized orecchiette (literally "small ears" in Italian) makes a wonderful vehicle to hold the chunky sauce, although any kind of pasta will do. The tomato sauce can be made in large batches ahead of time and frozen for later use; recipe as follows:

Classic Homemade Tomato Sauce | Sugo al Pomodoro

What you'll need...
200g orecchiette
2 sweet Italian sausage with fennel, casing removed
1 small eggplant, diced into bite-sized cubes
8 cherry tomatoes, halved
1 tablespoon extra virgin olive oil
Classic Homemade Tomato Sauce
Grated pecorino or Parmesan cheese, for garnish

Directions...
1. Toss eggplant with one teaspoon of salt and drain for a few minutes on paper towel. Bring a salted pot of water to boil, cook pasta till al dente. Drain, reserving a small amount of pasta water.

2. Heat oil in a skillet over medium low heat, add sausage. Crumble the sausage and cook until beginning to brown. Pat the moisture off the eggplant and add to the sausage. Cook to soften, partially covered, about 6 minutes.

3. Add homemade tomato sauce and cherry tomatoes, stir to combine and cook till heated through. Add some pasta water if necessary.

4. Stir in cooked orecchiette and season to taste with salt and pepper. Plate and top with grated cheese. Buon appetito!

《意式肉腸茄子貓耳朵麵》

材料：

貓耳朵麵  200 克

意式肉腸  2 條 除去腸衣
茄子  1 小個
車厘茄  8 個 切半

初榨橄欖油   1 湯匙
自家製意式番茄醬
芝士  隨個人喜好

做法：
1. 茄子切成小丁，撒上 1 茶匙鹽拌勻出水。
2. 滾水裡加鹽及意粉，煮至彈牙撈起備用。可保留少量意粉水備用。
3. 橄欖油用中慢火燒熱，加入意式肉腸，用鏟剁碎並煎至呈金黃色。
4. 茄子用吸水紙印乾，加入平鍋跟肉腸一起煮至軟身，約 6 分鐘。
5. 加入自家製意式番茄醬和車厘茄拌勻，有需要的話可加少量意粉水。
6. 番茄醬滾後拌入貓耳朵麵，拌勻再作調味關火即成。
7. 上碟後隨意撒上芝士，再配上一杯白酒，好好品嚐！

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