不敗的派對菜:櫛瓜卷

認識我的人都知道我很愛櫛瓜,就在傳統市場也能買到,更增加我對他的喜愛。櫛瓜除了拿來生食,烤、炒等也都相當適合。

這道「櫛瓜卷」是道義式創意菜,每每在家宴客時,都必定成為全場焦點。為什麼說這是創意菜?因為這道菜的組合,有北義、南義的元素。產自義大利北方的Gorgonzola起司(屬於blue cheese),和南義的蔬菜櫛瓜互結連理,成就了這道菜。在地意識超強的義大利人若是看到這道菜,肯定會啼笑皆非吧?

當然,推薦這道菜的原因,也是作法不難、失敗率幾乎為零。溫溫的吃、放涼了才吃,

味道上都很不錯。橄欖油、羅勒、起司、和油漬番茄乾、櫛瓜,在嘴裡譜出了一曲和諧的樂章。

Zucchini is definitely one of my favorite ingredients. All the way to treat it in kitchen is doing good, including raw, fry, and roast.

This zucchini dish is a innovative one, which combine the ingredient from north and south Italy. The gorgonzola cheese is original in north region of Italy, and zucchini is a typical southern vegetable.

This dish is always so popular in my party. Everyone always asks ‘’ What’s that?’’ and has a good response of it. Next time when you host a party, just try it. You will earn some compliments.

四人份材料:

大櫛瓜 1條(黃綠皆可)

羅勒 1盒 (約一把)

油漬番茄乾 1/3罐

Gorgonzola起司 100克

橄欖油

大蒜 1瓣

黑胡椒 少許

鹽 少許

作法:

1.將櫛瓜切成1公分厚的薄片,並灑上鹽靜置15分鐘。

2.把櫛瓜上的水份吸乾,並刷上橄欖油、大蒜切片和黑胡椒的醬汁。

3.烤箱約180度,將櫛瓜烤上10-15分鐘後,放涼。

4.把櫛瓜攤開,依序放上油漬番茄乾、起司和羅勒(一片櫛瓜上重複放到滿)。

5.把櫛瓜捲起來。

6.最後在盤上再灑上一些羅勒和橄欖油。

#櫛瓜 #義菜

Follow Us
  • Facebook Basic Black
Recent Posts