Chita的蔬食國度：芝麻菜拌青醬義大利麵＆萊姆薑汁芒果

作者/ Yoshizaki Chita 吉崎慶
美籍日本人，現居住夏威夷，喜烹飪，除有自己的個人烹飪網頁(一日一膳)外，亦幫當地報張雜誌寫烹飪方面的文章。Chita所烹調出來的美食，融有東西方的飲食文化風格，簡單而細緻。蕃茄小屋經她的予許，將不定時推出她豐富的烹飪作品中屬於蔬食的食譜，有主菜亦有甜點，都是令人食指大動的特色美食，相信必會深獲你的喜愛。
 
Pasta with Arugula Pesto
芝麻菜拌青醬義大利麵

　取材自米雪爾．斯科隆1999年所著《時代生活書》裏威廉姆斯．索諾之義大利風味系列。（詳細內容請參見http://www.williams-sonoma.com）

材料：

4茶杯量之去粗莖之芝麻菜
1/4 茶杯量之新鮮義大利歐芹葉
1/4 茶杯量之胡桃
1顆丁香
1/4茶杯量之新鮮磨碎的佩寇里乾酪，以及切成薄片的乾酪
鹽及胡椒粉適量
1/3茶杯優質天然橄欖油
義大利麵
1顆去籽切成塊的蕃茄（形狀隨個人喜好）

做法：
　將芝麻菜、歐芹葉、胡桃和丁香一起放入食物攪拌器中充分攪碎，再加入碎乾酪、鹽、胡椒粉及橄欖油攪拌至混合均勻，然後放一邊備用。

　將義大利麵按包裝說明指示煮熟、瀝乾水分，拌入之前備好的松子青醬，翻簸混勻裝盤。用蕃茄、刨削成片的乾酪擺盤裝飾即可食用。此分量可供4—8人食用。


說明：
　我所用的是一種叫做騰納特的義大利麵，實際上任何義大利麵都適合做這道菜。可根據個人口味喜好調整義大利麵和醬料的比例，通常來說，以上份量的松子青醬足夠約1磅左右的義大利麵。新鮮的松子青醬美味清新，多餘的也可以裝瓶置入冰箱保存數日。

　這裏也可以用瑞吉安諾乾酪代替佩寇里乾酪，如果沒有這兩種也可用義大利乾酪代替。我個人很喜歡多放醬汁少用蕃茄，當然如果您也可以按照自己的口味稍做調整。芝麻菜跟蕃茄搭配的味道相當不錯，跟羅勒加蕃茄的效果差不多。

譯者註：
　Arugula，又稱Rocket，譯作芝麻菜或紫花南芥，是芥科植物(mustard family), 通常做為沙拉(salad)用的生菜，帶有胡椒和乾果的味道，在歐美是十分受歡的一種野菜。

Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999). (available online at: http://www.williams-sonoma.com)

About 4 cups arugula, tough stems removed
1/4 cup leaves of fresh Italian parsley
1/4 cup walnuts
1 garlic clove
1/4 cup freshly grated pecorino romano cheese, plus shaved cheese for garnish
Salt and freshly ground pepper, to taste
1/3 cup extra-virgin olive oil
Pasta
1 roma tomato, seeded and cubed (optional)

In a food processor or a blender, combine the arugula, parsley, walnuts and garlic. Process using until the mixture is finely chopped. Add the grated cheese, salt and pepper, and the olive oil and process until smooth. Set aside.

Cook the pasta according to the package instructions. Drain the pasta, combine with some pesto and toss well. Garnish with the cubed tomato, if using, and the cheese shavings. Serve immediately. Serves 4-8.

Note：

I used short pasta called trennette, but any kind of pasta will be just fine. Adjust the amount of pasta to cook according to your appetite - the pesto will generously dress up to 1 lb of pasta. The pesto will keep in a jar in the refrigerator for up to a few days, although it tastes the best when fresh.

Pecorino romano cheese can be substituted with parmigiano reggiano, or if nothing, regular parmesan cheese. I prefer to enjoy the pesto plain and used only a bit of tomato, but you can use more, if so you wish. Arugula goes great with tomatoes, just as much as basil does.

 

Mangoes in lime-ginger syrup
萊姆薑汁芒果

取材自特裏西．德塞恩的Mes Petits Plats Preferes（2002年，馬勞博特出版社出版）

材料：

一茶杯清水
1/2茶杯不甜的白葡萄酒(譯者註：有宗教信仰不喝酒的人可不加)
7-9湯匙白砂糖
一顆萊姆(檸檬)榨汁
1/2顆加味用的萊姆(檸檬)
1茶匙新鮮薑汁（可按個人喜好調整份量）
一片鮮薑剝皮切粒
2顆芒果去皮去核切成1寸見方小塊

做法：

取一口鍋，將以上除了芒果以外的原料全部倒入，煮至白砂糖全部溶解。加入芒果略煮至糖水滾，用小火微燉2分鐘便可將芒果盛碗備用。

繼續加熱糖水10-15分鐘至濃稠（注：糖水冷卻後會變得更稠）。關火並冷卻數分鐘後加入已煮好的芒果，記得充分冷卻。

食用前將糖水置入冰箱冷凍2小時味道更加鮮美、清爽，隔夜更佳。此糖水宜跟蛋糕和/或香草冰淇淋或酸乳酪一起食用。

此分量可供3-4人食用。

說明：
原來的食譜使用哈密瓜，一樣很美味。按個人喜好可以調整薑汁的用量—除非您跟我一樣非常喜歡強烈的薑味，建議您只用薑粒。剩餘的糖水還可以用做清淡的提神飲料或蘇打水。

Adopted from by Trish Deseine (Marabout, 2002)

1 cup water
1/2 cup dry white wine
7-9 Tbs. granulated sugar
juice of 1 lime
zest of 1/2 lime
1 tsp. fresh ginger juice (optional)
1 piece fresh ginger, peeled and cut into small dice
2 mangoes, peeled, pitted and cut into 1-inch dice

In a heavy pot, combine all the ingredients except for the mangoes, and cook until the sugar dissolves completely. Add the mangoes and bring to boil, then lower the heat and simmer over gentle heat for about 2 minutes. Remove from heat and transfer the mango to a bowl and set aside.

Put the pot back on the heat and boil down the liquid until it is thick and concentrated, about 10-15 minutes (note: it will further thicken when cooled). Remove from heat and let cool for several minutes, then add the reserved mangoes. Let cool completely.


Refrigerate for at least 2 hours before serving, preferably overnight. Serve with plain pound cake and/or vanilla ice cream, or plain yogurt. Great as is, too.

Serves 3-4.

Note：
Original recipe uses cantaloupe, which should work well, too. Optional fresh ginger juice truly gives the syrup snap and makes it really gingery spicy - unless you are a hard-core ginger lover like me, omit the juice; ginger dices alone give a very strong flavor. Leftover syrup can make a refreshing drink diluted with still or sparkling water.

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