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|
INGREDIENT 成分 |
QUANTITY數(shù)量 |
INGREDIENT成分 |
QUANTITY數(shù)量 |
|
Minced Beef牛肉碎 |
250g |
lOlive Oil橄欖油 |
30ml |
|
Minced Pork豬肉碎 |
250g |
Pepper胡椒 |
6g |
|
Parmesan Cheese帕瑪森芝士 |
50g |
Salt鹽 |
10g |
|
Egg雞蛋 |
1 |
|
|
|
TOmato Pure純番茄 |
500ml |
|
|
|
Breadcrumbs麵包屑 |
50g |
|
|
|
Parsley歐芹 |
30g |
|
|
|
Fresh Basil新鮮羅勒 |
15g |
|
|
|
Garlic大蒜 |
1pcs |
|
|
Procedure :
過(guò)程：
Step 1步驟1：
Bring water to boil in a large pot with a pinch of salt and cook the asparagus for 10 minutes. Leave the asparagus tips out of the boiling water.
把水和一撮鹽放在一個(gè)大鍋裡燒開(kāi)，將蘆筍煮10分鐘。不要把蘆筍尖放在沸水裡。
Step 2步驟2：
Put the eggs in a bowl with half the ricotta cheese, salt and pepper.
將雞蛋放入碗中，加入一半的義大利乳清乾酪，鹽和胡椒。
Step 3步驟3：
Beat the eggs until you have a foamy mixture.
把雞蛋打到起泡為止。
Step 4步驟4：
Heat the oil in a saucepan and add the mixture. When the bottom of the mixture is not liquid anymore add the chopped asparagus, the remaining ricotta cheese, chopped thyme and spring onion.
把鍋裡的油加熱，加入混合物。當(dāng)混合物的底部不在是液體時(shí)，加入切碎的蘆筍，剩餘的義大利乳清乾酪，切碎的百裡香和蔥。
Step 5步驟5：
Fold the eggs in 2 and turn off the heat. Leave the preparation in the warm pan for another 3 minutes so the eggs will gently cook in the middle preserving a juicy texture.
把雞蛋對(duì)摺，關(guān)火。把準(zhǔn)備好的雞蛋放在熱鍋裡在煮3分鐘，這樣雞蛋就會(huì)在中間慢慢煮，保持多汁的口感。
Step 6步驟6：
Serve warm and decorate with a sprinkle of thyme and spring onion.
趁熱食用，撒上百裡香和蔥加以裝飾。
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