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Cooking Cream - Panna da Cucina UHT - 200ml
Cooking Cream - Panna da Cucina UHT - 200ml
  • 將圖片載入圖庫檢視器 Cooking Cream - Panna da Cucina UHT - 200ml
  • 將圖片載入圖庫檢視器 Cooking Cream - Panna da Cucina UHT - 200ml

Cooking Cream - Panna da Cucina UHT - 200ml

定價
$32.00
售價
$32.00
定價
售罄
單價
每 / per 
結帳時計算運費

儲存:可以室溫,雪櫃為佳

保質期:兩個星期至 兩個月

開封後雪櫃儲存並在一天內用完。

 

我哋呢款 Cooking Cream (意大利名:Panna da Cucina)
極之香濃幼滑, 整 creamy pasta sauce 必備!

✅Gluten-free
✅無添加增稠劑及防腐劑
✅UHT (ultra heat treated),安全保證

幾時係醬料加入cooking cream? 

Cooking cream乳脂含量較低,容易因油水分離而結塊,不宜耐煮,適宜臨離火前才拌入醬料中,最後加入意大利粉

加幾多 cooking cream? 

視乎意大利粉嘅厚身程度同個人嘅 creamy口味
一般200g fusilli 螺絲粉 落80-100ml cooking cream

—— 示範食譜 :CREAMY肉醬意粉

意粉:我地用的貝殼粉 "Gnocchi sardi" 口感介乎 "薯仔粉糰gnocchi" 同 一般pasta 之間,無gnocchi 咁糊口,但又比一般pasta 厚身有口感;
所以,醬汁可以濃郁一啲,最好加多少少 cooking cream, 大約120ml ,
咁會仲襯個pasta !

呢個 sauce 係用咗:
Vegan ragu +
Tomato puree +
新鮮蕃茄(先加橄欖油&黑椒烘焗) +
Cooking cream (Trevilla panna de cucina)

烹調方法,超簡單:
- 根據包裝 說明煮Gnocchi sardi;記得加鹽。
- 同時,煎鍋內以中火煮熱 橄欖油 + 蒜頭幾瓣。
- 加入Vegan ragu +Tomato puree+ 新鮮蕃茄(先加橄欖油&黑椒烘焗) + 少許鹽和黑胡椒,煮3-5分,偶爾攪拌
-待鮮蕃茄融入醬料中

加入煮好的Gnocchi sardi + 忌廉cooking cream + 一小勺意粉水,全部拌均煮至濃稠便成。💪💪💪

—— English Introduction

The best quality ingredients are used to make the Trevalli UHT Cooking Cream incredibly creamy and tasty. Gluten-free, free from preservatives and thickeners.

INSTRUCTIONS FOR USE: mix before use (the possible presence of serum is not a defect). Excellent for the preparation of sauces, ideal for dressing tortellini, ravioli, tagliatelle, indicated in the preparation of scallops, flans and many other dishes.

Milk Origin
EU; Processed in Italy.

Brand
Trevalli

UHT
UHT is short for Ultra Heat Treatment, or Ultra High Temperature processing. What is UHT milk – and how is it different from other types of milk? When we talk about UHT milk, we refer to milk that has been processed at high temperature (at least 135°C).

The nutritional value of UHT milk and fresh milk are the same when it comes to the main nutrients in milk, such as protein, calcium and Vitamin D. UHT treatment may reduce the level of some heat sensitive nutrients such as vitamin C, but milk is not the main source of these nutrients.