Linguine with Chicken Ragu


我不是義大利食物專家,不過看了Food Network Everyday Italian烹飪節目後,不但學到不少有關義大利食物以及烹飪上的小秘訣,還學了不少跟食物或吃有關係的義大利文,就像年輕人交了外國男女朋友後,語言就大為增進的意思一樣。

義大利麵 (Pasta) 有分好幾種,不同的長相和粗細,有不同的名字。最細的麵條叫Angel Hair,接下來是Spaghetti,再下來就是Linguine ﹝寬版﹞。Linguine通常用在醬汁較稠的餐,因為是寬版,麵條的面積較大,才能沾起較稠的醬汁,如果用Spaghetti,因為是細圓狀,醬汁就比較沾不起來。

今天做的這道Linguine with Chicken Ragu,分為二步驟:番茄醬汁和雞肉料。番茄醬汁可以前一天做好,要吃再拿出來加熱。不然當天提早一小時先做也可以。洋蔥、芹菜、紅蘿蔔都可以用食物處理機分開切,切成細小塊即可,不要切成泥狀。

Marinara Sauce 番茄醬汁:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
8 sweet Basils, finely chopped

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. 

Linguine_with_chicken_ragu 這道雞腿肉義大利寬麵很好吃喔,香又不膩,因為用的是雞腿肉,所以要比雞胸肉的風味更佳。雖然做法看起來有點複雜,但是只要你把所需的材料準備好,照著順序一步步做,成品可是比Santana Row那家Pasta Pomodoro的義大利麵要好吃太多囉,而且成本要少很多的。

Linguine with Chicken Ragu 雞腿肉義大利寬麵﹝六人份材料﹞:

2 tablespoons olive oil
6 boneless skinless chicken thighs
Salt and freshly ground pepper
1/2 cup chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara Sauce
1 pound linguine
1/2 cup freshly grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.

食譜取自Food Network’s Everyday Italian,1976,FOOD_9958_PST,00.html

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