Shore和Irida的共同旅程

Crab Pâté Pasta | 苏格兰蟹肉罐头打卤面

Ingredients:
110g (3½ ounces) crab pâté
150g (5 ounces/1¼ cups US) dried pasta
One tablespoon olive oil
Half a bunch of spring onions, finely chopped
100g (3½ ounces) Mascarpone cheese (or quantity to personal taste)
One tablespoon dry sherry (optional)
20g (one ounce) coarsely grated Parmesan cheese
Two tablespoons chopped parsley
Ground black pepper to taste

Method:
Cook the pasta in plenty of bioling, salted wataer until it is al dente.
While it is cooking, chop the spring onions and sauté in the olive oil. Add the dry sherry, and allow trhis to warm up before adding the Mascarpone cheese. Finally, add the crab pâté and stir well, until it is heated through, but do not allow to boil.
When the pasta is cooked, drain and toss with the crab sauce in a large bowl. Cover the hot pasta and sauve with grated parmesan cheese and sprinkle with parsley and pepper. Serve with a crisp salad.

成分：

110g蟹肉罐头

150g干面条（相当于挂面）

一勺橄榄油

半头洋葱，切碎

100g 意大利软奶酪（Mascarpone Cheese）

一勺干红（Sherry）

20g 磨碎的干酪（Parmesan Cheese）

两勺切碎的香菜

黑胡椒少许

烹饪方法：

用盐水煮沸至“有咬头”

煮面条时，用橄榄油翻炒洋葱，加入干红，热起来后加入软奶酪。最后加入蟹肉罐头并充分搅拌，使之充分热透，但不要沸腾。

当面煮好后，用大碗和卤拌好，撒上干酪、黑胡椒和香菜。配以沙拉食用。