【🧊急凍】LUNETTE | 四重芝士餡 - 圓月雲吞 - 250g
【🧊急凍】LUNETTE | 四重芝士餡 - 圓月雲吞 - 250g
【🧊急凍】LUNETTE | 四重芝士餡 - 圓月雲吞 - 250g
【🧊急凍】LUNETTE | 四重芝士餡 - 圓月雲吞 - 250g
  • 將圖片載入圖庫檢視器 【🧊急凍】LUNETTE | 四重芝士餡 - 圓月雲吞 - 250g
  • 將圖片載入圖庫檢視器 【🧊急凍】LUNETTE | 四重芝士餡 - 圓月雲吞 - 250g
  • 將圖片載入圖庫檢視器 【🧊急凍】LUNETTE | 四重芝士餡 - 圓月雲吞 - 250g
  • 將圖片載入圖庫檢視器 【🧊急凍】LUNETTE | 四重芝士餡 - 圓月雲吞 - 250g

【🧊急凍】LUNETTE | 四重芝士餡 - 圓月雲吞 - 250g

定價
$44.00
售價
$44.00
定價
售罄
單價
每 / per 
結帳時計算運費。

冷藏意粉唔會比乾意粉遜色,因為新鮮蛋味必須透過冷藏保存,保存質素亦很好。

📌急凍蛋意粉,透過急凍去保存 Fresh Pasta的蛋味 🥚
📌質感上提供到 al dente (彈牙) 口感 🦷
📌芝士味道充足,四種芝士非常豐富🧀

圖一、
此圖為小弟quick lunch烹飪實物
圖二、顯示側身厚度
圖三四、示範菜色 (以下部份有食譜)

【名字】
Lunette ai 4 formaggi
Lunette with Four Cheeses (Gorgonzola, Taleggio, Grana Padano, Robiola)

四重芝士餡 - 圓月雲吞


【原料】
意大利面:硬質小麥粗麵粉、穀倉雞蛋*、水
餡料:Ricotta 意大利乳清乾酪、芝士 41%(Gorgonzola DOP、Taleggio DOP、Grana Padano DOP、Robiola)、麵包屑、鹽

*穀倉設有孵卵箱、棲息處和劃痕墊,活動空間較為寬敞; 穀倉雞蛋比雞籠蛋素質較佳。

【烹調資訊】

1粒約8~10gram。

1) 於滾水之中烹飪4至5分鐘**
或
2) 於滾水之中烹飪3分鐘**,再轉移至醬汁中烹飪2至3分鐘。

**每100g,用1L水,用5g 鹽。

 ——————

【保存溫度】負18度

【最佳食用日期】急凍產品,可存一年以上

*送上門、團購送貨皆可

 

———🗒️ 食譜 Recipe——— 請參考圖片(四)

圓月意粉· 配秋葵膏 · 帕爾馬芝士脆片 · 以及用橙皮、甘草粉點綴

Lunette ai 4 formaggi on asparagus cream with
parmigiano reggiano cheese crisps and dusting of
licorice with orange zest


Ingredients for 4 people

  • 32 Lunette
  • 200 g green asparagus
  • 50 g extra virgin olive oil
  • salt to taste
  • pepper to taste
  • 2 shallots


FOR THE CRISP

  • 50 g Parmigiano Reggiano cheese
  • purple (or green) asparagus tips to taste
  • 10 ml extra virgin olive oil
  • salt to taste
  • pepper to taste
  • orange zest
  • licorice powder (甘草)

 

Procedure

FOR PARMIGIANO REGGIANO CHEESE CRISPS

Grate Parmigiano Reggiano and heat a non-stick pan. Pour the desired amount to make a cheese waffle with a teaspoon. Let cheese melt and remove from the pan before it burns, then give it the desired shape. Allow to cool and set aside until use.

TO GARNISH

With a small grater, prepare some orange zest and place it in a suitable container. Steam asparagus tips until they are “al dente”. Season with oil, salt and black pepper, and set them aside until you are ready to use them.

FOR ASPARAGUS CREAM

Julienne(切絲) shallots and brown them in a saucepan with a drizzle of extra virgin olive oil, and right before browning is complete, add coarsely cut asparagus, leave to brown for a couple of minutes, then cover with water and boil until asparagus is cooked. Blend into a cream and sieve through a fine-meshed strainer to obtain a smooth cream.

FOR DISH DECORATION

Heat asparagus cream in a bain-marie or in the microwave, covered with food-grade film. With a spoon, pour cream onto one side of the dish and spread it with a brush to the opposite side. On three different areas of the plate, lay down groups of three four-cheese Lunette. On top of each Lunetta, place Parmigiano Reggiano crisp, asparagus cream and purple asparagus tips. Sprinkle with licorice powder and orange zest.

——————

【Ingredients】
Pasta : Durum wheat semolina, barn eggs, water
Filling: Ricotta, cheeses 41% (Gorgonzola DOP, Taleggio DOP, Grana Padano DOP, robiola), breadcrumbs, salt

——————
【將來有機會進口貨品】

松露餡 - 圓月雲吞
芝士菠菜餡 - 戒指雲吞
火腿餡 - 戒指雲吞

話比我地知,你對以上有冇興趣 =)