普羅旺斯的天空下 Living in Provence

在這介紹一道快速又美味的pasta...這是一道能讓我在15分鐘內輕鬆上菜的義大利麵料理, 帕馬森Reggiano乾酪和奶油的組合是在短時間內製作出香濃起士味的訣竅。

25克 無鹽奶油 (或半鹽奶油; 我這次使用的是 Isigny Sainte Mere的羊肚菌奶油)
30-40克 刨絲 帕馬森Reggiano乾酪
1 把波菜葉 (也可使用碗豆夾或你喜歡的蔬菜)
短型義大利麵

1.  將短型義大利麵煮至 al dente (彈牙)並預留少許的煮麵水
(* 波菜葉請在義大利麵煮至彈牙前30秒加入同一鍋中)

2.  煮義大利麵的同時, 將奶油和刨絲帕馬森Reggiano乾酪於一大碗中混合備用 (奶油和刨絲起士會藉著熱的義大利麵融化自成一醬汁)

3.  將煮至彈牙的義大利麵、川燙過的波菜葉和預留的'極'少許煮麵水迅速倒入裝有奶油和刨絲帕馬森Reggiano乾酪的碗中, 迅速攪拌均勻即可

(圖中看到的是配上煎鮭魚片一同享用, 鮭魚片可在煮義大利麵的同時下鍋, 如此一來便可在15分鐘內輕鬆上菜!)

English Version:

Easy peasy cheesy pasta in 15 minutes

Here is one of my quick & delicious pasta recipes...the mix of butter and Parmesan Reggiano results a simple, cheesy and tasty pasta!

25g unsalted butter (I used Isigny Sainte Mere's morel butter this time)
30-40g grated Parmesan Reggiano
a handful of spinach (you can also use sweet peas or other greens handy)
any type of short pasta

1.  Cook the pasta to al dente and reserve just a tiny bit of pasta cooking water.
(*Add the spinach or your preferred greens to the same saucepan 30 seconds before the pasta is done.)
2.  While the pasta is cooking, mix the grated Parmesan Reggiano and butter in a bowl.
3.  Add the pasta (and the reserved pasta cooking water) and spinach to the cheese mixture and mix well.
Serve immediately.

As shown in picture, I also pan-fried some salmon filets to serve with this cheesy pasta.  (The salmon filets can be cooked at the same time as the pasta.  A delicious and quick dinner in 15 minutes!)