普羅旺斯的天空下 Living in Provence

 

這道義式冷麵是我在天熱時最常出的菜, 輕爽又開胃, 配上一杯冰涼的粉紅酒或帶果香的干白酒, 簡單的幸福!

250 公克  綠花椰菜,切成小花塊 (florets), 較嫩的梗部也可切小加入, 增添清脆口感
220 公克  燻鱒魚, 撕小片
1 條 櫛瓜, 刨絲
2 顆 帶藤全熟紅蕃茄, 去籽, 切丁
350 公克 短型pasta (我使用了 Casarecce 109)

檸檬油醋醬:
半顆 法式紅蔥頭, 切碎
半顆 黃檸檬汁
你最好的特級橄欖油*
(檸檬汁與油的比例 1:3 )
1小撮鹽之花

將所需的材料放入一小玻璃罐, 使力搖至乳化即可。放置一旁備用。

1.  在一鍋中, 使用極少的橄欖油和1小搓海鹽清炒櫛瓜絲(約2-3分鐘), 至熟、尚帶一絲清脆
2.  將櫛瓜絲放於一濾網中, 濾掉多餘的液體 (也可再次用手擠乾)
3.  使用一大鍋沸騰的鹽水將 pasta 煮至 al dente (彈牙); 沖冷開水並充份瀝乾
4.  綠花椰菜於少量鹽水中川燙2分鐘, 充份瀝乾
5.  將所有材料放入一大碗中, 倒入檸檬油醋醬, 混和均勻

6.  均分4盤, 灑上蕃茄丁即可 (蕃茄丁之所以不合其它材料於大碗中混和是避免出水)

English Version:

Pasta salad with smoked trout and a zingy vinaigrette
 
This is one of my most made summer cold pasta salad.  It is great with a glass of chilled rose or crisp white!
 
250g broccoli, cut into small florets, (reserve and trim the tender parts of stalks to give the salad a crunchy texture)
220g smoked trout, thorned
1 courgette, shredded
2 vine-ripened tomatoes, seeds removed and finely diced
350g short pasta (I used Casarecce 109)
 
For the vinaigrette:

half of a French shallot, finely chopped
1 pinch of fleur de sel
juice from half of a lemon
extra virgin olive oil
(the ideal proportion of oil and citrus juice is 3:1)
 
Place all the required ingredients into a small jar and shake to emulsify.  Set aside until ready to use.  

1.  Fry the courgette with some olive oil and a pinch of salt.  This should take no longer than 3 minutes as you want to keep a nice texture of the courgette (still with a bite, not soggy).
2.  Pour the courgette into a strainer and allow it to drain off any excess juice.
3.  Cook your preferred short pasta until al dente and refresh under cold water.  Drain thoroughly.
4.  Blanch the broccolis for 2 minutes and drain thoroughly.
5.  Place all the ingredinets into a large mixing bowl.  Pour over the vinaigrette and toss well.
6.  Divid pasta salad into 4 dishes and top with some tomatoes.