柏札莱意式熏制奶酪葫芦形状235g 搭配牛肉、大虾和三文鱼

Scamorza with grilled sirloin in red wine sauce烟熏奶酪配扒西冷，红酒汁:

INGREDIENTS配料:

scamorza烟熏奶酪70g ,Australian sirloin澳洲西冷220g , Demi glacé骨汤, red wine红酒, cherry tomato 3 pc圣女果, asparagus芦笋1 pc , porcini mushroom牛肝菌1 pc , rosemary迷迭香20g , butter黄油50g .

METHOD方法:

1.pan fried the cherry tomatoes with oil , cut the asparagus in 3 part than pan fried together with cherry tomatoes.

将圣女果用橄榄油略煎，芦笋切三段也一起煎

2.Clean well the porcini cut in sliced and pan fried with butter ( or olive oil ) season with salt and black pepper .

牛肝菌切片，用黄油煎，洒一点盐和黑胡椒

2.Prepare the sauce , add the Demi glacé in the pot than add red wine and reduce .

酱汁:锅中加入骨汤和红酒，加热收汁

3.prepare the Sirloin,season with black pepper , rosemary, salt .

准备牛排，用黑胡椒，盐，迷迭香把牛排腌制一会

4.Cook on the butter pan fried .

用黄油煎好牛排

5.put the scamorza On the steak.and.roast in oven until.soft

将烟熏奶酪切片，放到牛排上，烤箱230度烤至奶酪变软，大约1-2分钟

5. Cut in piece and serve with vegetables and red wine sauce

切片装盘，淋红酒汁

Penne creamy with Scamorza and smoked salmon烟熏三文鱼奶酪意面:

INGREDIENTS配料:

penne pasta两头尖意面150g , cream淡奶油200g , scamorza烟熏奶酪50g , smoked salmon烟熏三文鱼50g , brandy白兰地20ml , scallion大葱20g , butter黄油20g , Parmesan cheese帕玛森奶酪40g , black pepper黑胡椒5 g .

METHOD方法:

1.in the pot add butter and scallion and cooked until brown light color .

锅内放黄油及大葱炒至上色

2.Than add smoked salmon until is totally cooked放入烟熏三文鱼炒熟.

3.Add brandy and reduce (it could be have a flame ) than add cream .倒入白兰地(可能有火苗)，收汁后加入淡奶油

4.Reduce a little than add Parmesan cheese and black pepper .

淡奶油略微收汁加入帕玛森和黑胡椒

5. Cook the pasta than put inside the sauce , mix well and add on top scamorza cheese . Serve warm

意面煮熟，加入酱汁装盘后上面放上切片的烟熏芝士。