看英國美女主廚Nigella Lawson做菜很有趣– 輕鬆優雅地簡直不可思議. 她有一集 “蕩婦義大利麵” 尤其讓我印象深刻. 鏡頭裡, 她下床後還穿著睡衣就抱著義大利麵, 酸豆, 罐頭番茄, 鯷魚與香料到廚房, 轉眼間她就又抱著整鍋做好的麵回到床上了……..
這道義大利的經典食譜取了如此有意思的名字, 似乎是在取笑那些只用罐頭做菜, 而不上市場採買新鮮食材的人. 但是我必須要說單靠新鮮食材是做不出這道菜的味道的. 就像泡菜和新鮮大白菜就是不一樣. 河馬從韓國回來的時候帶給我一包還在發酵中的泡菜, 袋子鼓得似乎隨時就要炸開一樣!一打開, 泡菜的香味馬上滿溢空氣中….. 我卻莫名地聞到酸豆與番茄的綜合. 拿出櫃子裡常備的罐頭番茄與義大利麵, 或許學學Nigella Lawson抱著義大利麵在床上吃也不錯!
There’s just something about Nigella Lawson; the way she cooks I guess. Very easy breezy, dreamy almost. And there’s one episode of hers that particularly sticks: The Slut’s Pasta (her take on Pasta alla Puttanesca). Nigella pretty much just rolls off bed, goes to the kitchen, cooks and then brings that entire pan of pasta back to bed. Liberating!
I always try to keep can tomatoes and bags of pasta at home; they are to me better than instant noodles and definitely more sane than pre-made pasta sauce trapped in a jar.
When Lucas came back from Korea he brought back some pouches full of Korean magic: kimchi so fresh that the fermentation was still going on in the bag… as soon as I cut open the foil (otherwise the bag might just explode any minute), the tangy kimchi smell quickly bursts out of the bag and into my nasal. I smell caper, tomato and chili for some reason. I reckon it’s a perfect day to be Nigella Lawson.
準備/Prepare
- 1 罐番茄罐頭(整顆或切丁的都可以)/ 1 can of whole or chopped tomatoes
- 1/4 顆韓國泡菜切塊備用 / quarter of whole kimchi, roughly chopped.
- 2片雞胸肉(去皮去骨) / 2 boneless, skinless chicken breasts
- 2顆你喜歡的新鮮番茄, 切塊 / 2 fresh tomatoes of your choice, cut into wedges
- 2瓣大蒜, 切碎/ 2 cloves of garlic, finely minced
- 8大匙泡菜汁 / 8 tablespoons kimchi juice
- 2片薑 / 2 slices of ginger
- 1小匙乾羅勒 / 1 teaspoon dry basil
- 將大約500 cc 的水加熱後加入薑片和新鮮番茄來製作番茄清湯.
- 在平底鍋內加入約兩大匙的橄欖油 (當然也可以使用你習慣的植物油, 不過請避免使用花生油) , 油熱了以後加入切碎的大蒜爆香
- 大蒜爆到呈現金黃以後加入切塊的泡菜拌炒約3分鐘. 這時候可以加入一些黑胡椒增加香氣. 然後再加入罐頭番茄和乾羅勒, 充分拌炒.
- 用中火將醬汁煮到微微冒泡以後, 加入番茄清湯 (薑片要移除, 新鮮番茄也一起倒入)再繼續用中火煮20-30分鐘, 或直到醬汁變濃稠為止. 最後再以一點胡椒和鹽調味. 泡菜已經具有足夠的鹹度, 所以鹽不用加太多
- 醬汁稍微冷卻後放入冰箱隔夜, 以確保徹底降溫
- 雞胸肉清洗後徹底擦乾
- 將雞胸肉與醬汁一起裝入真空袋裡後密封, 以64度煮45分鐘
- 依照包裝袋上的指示煮義大利麵 (每一個廠牌需要的時間都不大一樣). 燙麵用的水要充足, 也別忘記加入大量的鹽.
- 在平底鍋裡放入些許的橄欖油, 然後加入濾乾的義大利麵和醬汁充分拌炒3分鐘左右. 如果太乾的話可以加入一些燙義大利麵的水. 雞肉放在一邊備用, 不要加入鍋子裡一起炒.
- 上桌前將雞胸肉切片, 與義大利麵一起擺盤就完成了!
- Put one cup or around 500 c.c. of water on to boil, then add the ginger slices and fresh tomatoes to make a light tomato broth.
- Heat up about 2 tablespoons of olive oil (or your preferred vegetable oil, but no peanut oil please) in a pan, then add the minced garlic. Cook until garlic is lightly browned.
- Add the roughly chopped kimchi and some black pepper to taste. Stir fry for about 3 minutes, then add the basil and can tomatoes in. Mix well and bring the sauce to a simmer.
- Take out the ginger slices and pour in the tomato broth (along with the fresh tomatoes).
- Cook the sauce over medium heat for around 20-30 minutes, or until it’s reduced down to a good consistency. Season the sauce with just a pinch of salt and some black pepper. (Kimchi already adds enough saltiness to the dish)
- Cool the sauce in fridge overnight
- Clean the chicken breasts and dry them thoroughly
- Put the sauce and chicken breast in a vacuum bag, 64 degree celsius, 45 minutes
- Boil a big pot of water, salt it generously, then cook spaghetti according to the instructions on the packet.
- Mix spaghetti and the sauce in a pan (not the chicken) over some olive oil. Add some pasta water if needed. Stir fry for 2-3 minutes.
- Slice the chicken breast, plate the pasta, then combine the two.
這個醬汁除了可以搭配義大利麵以外, 跟年糕, 義大利餃, 甚至是水餃都很合. 如果醬汁煮好後沒有要馬上使用, 請依照以下步驟降溫儲存:
- 將袋子從水浴裡拿出來以後靜置在室溫約15-20分鐘
- 然後再將袋子放入冰水(一半冰一半水)中徹底降溫之後就可以收到冰箱裡了
- 雞胸肉的加熱方法: 烤箱預熱到華氏300度或攝氏150度, 將雞胸肉用烤盤紙包好以後烤10分鐘就可以了.
This sauce goes very well not just with pasta, but also with korean/chinese rice cakes, raviolis or even Chinese dumplings. If you are not using the sauce right away, follow the steps below:
1. Take the bag out of the water bath, leave it in room temperature for 15-20 minutes.
2. Cool the bag thoroughly in an ice bath (half water, half ice).
3. Store in refrigerator
4. To reheat the chicken breast: wrap it in parchment paper, then into a 300°F/150°C oven for 10 minutes. Let it rest for a few minutes before slicing it.
用真空低溫烹調煮出來的雞胸肉柔嫩又多汁, 任何過高的溫度都會輕易地破壞雞肉的口感. 所以加熱的時候要注意不要用過高的溫度, 也不建議把雞胸肉加到義大利麵裡一起炒.
Chicken breasts cooked sous vide are tender and juicy, and extra heat could easily spoil that happiness. So when you reheat the chicken, do not apply high heat. I don’t particularly recommend that you stir-fry the chicken with the pasta, either. You know why… the heat again.
雖然我始終沒有鼓起勇氣抱著整鍋的義大利麵到床上吃, 但是有一天當我又累又挫折地回到家又發現冰箱裡的這包醬汁時, 心情竟然雀躍了起來. 十五分鐘就可以做出一道拯救自己的晚餐~
One day I came home all frustrated and exhausted and saw this bag of pasta sauce in the fridge. Fifteen minutes later, as I cuddled my bowl of kimchi chicken pasta with the company of TV (I have to admit that I really am not liberal enough to eat a pot of pasta in bed….. TV it is then)…. happy day….