黑毛豬柳煮蜆 | Alentejo style clams

在我的料理班中,除了多國的家庭料理菜式,我都很喜歡教同學做一些充滿了地中海風味的葡國菜,而豬肉煮蜆便是其中一道深受歡迎的菜式,之前在電視台的烹飪節目也有示範過。今次為各位做了一個簡易版,跟在上料理班的略有不同,這個做法更簡單直接,想學傳統做法歡迎參加我的料理班啊!

材料:

半杯 橄欖油 | 1/2 cup olive oil 

500g黑毛豬柳, 切成大約每粒1时大 | 500g pork tenderloin, cut into one-inch cubes

200g 煙肉, 切粒 | 200g bacon, diced 

1 洋蔥, 切碎 | 1 onion, diced 

2 湯匙蒜蓉 | 2 tablespoons garlic , minced

2茶匙甜紅椒粉 | 2 teaspoons paprika 

1/3杯番茜, 切碎 | 1/3 cup parsley, chopped  

2茶匙辣椒粉(可省略) | 2 teaspoons red pepper flakes ( optional )

¾杯白酒 | 3/4 cup white wine 

8-10 個蕃茄 | 8-10 vine tomatoes

700g 鮮蜆 | 700g clams 

做法:

加油爆香豬肉,用慢火將兩面煎香。再加入洋蔥、蒜蓉及煙肉,略煮2分鐘. 加甜紅椒粉,辣椒粉及白酒。

In a large skillet, heat the oil, brown the cubed pork. Add the onion and garlic, brown two minutes more. Then add the bay leaves, paprika, red pepper flakes, and dry white wine. 

用大火煮至酒精蒸發後,加入蕃茄 , 轉為中火煮大約30分鐘。

Cook on high until the wine has lost its alcohol and reduced by half, then add the chopped tomatoes. Cover and cook on simmer for about 30 minutes or until the pork cubes are tender. 

新鮮的蜆在臨食用前才加入,加入蜆之後,蓋上蓋,轉大火煮5分鐘, 直至蜆㲄自動打開。沒有打開的可以棄掉。

Just before serving, place the clams, bring to high heat and cook without opening for 5 minutes. Discard any clams that do not open. 

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