盛夏的傍晚,桃红葡萄酒(rosé),意大利面

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桃红葡萄酒(Vin rosé)现在已经成了夏季成年人最喜欢的饮料之一,喜欢它清新爽口的果味,可以作为解暑的冷饮和它可爱的腮红色。

桃红葡萄酒不仅可以作为甜美的饮品,还可以做甜点。如把梨削皮,去核后,加一上糖和一点香草,再倒上一些桃红葡萄酒,置于冰箱中,就成一道妙不可言的夏日甜点。

今天推荐一道桃红色的金枪鱼意大利通心面(Pasta)。

桃红色Pasta酱,虽然奶油与番茄混合的奶油酱很容易制作,但它天鹅绒般的丝滑和浓郁番茄酸味,几乎是人见人爱。

为了做桃红色Pasta酱和省事,我们用炼乳代替了奶油,加上一些番茄酱,配成浅粉色。加苦涩辣椒于有炼乳酱汁中,是为了平衡炼乳的甜味。加油菜,除了配色,也是增加进膳的营养平衡。金枪鱼用来提高蛋白质含量 ; 当然金枪鱼罐头也有一丝玫瑰色色。

桃红色的金枪鱼意大利面的做法:

食料:

  1. 1/2茶匙(7毫升)无盐黄油

  2. 两瓣蒜蒜

  3. 1杯(250毫升)炼乳

  4. 1/4杯(60毫升)磨碎的帕尔马干酪

  5. 4茶匙(20毫升)番茄酱

  6. 1杯(250克)干燥全麦意大利通心粉

  7. 海盐,胡椒和辣椒适量

  8. 适量油菜,洗净

  9. 1听金枪鱼罐头

制作:

Pasta酱:小平底锅中温,融化黄油。大蒜炒到香,约1分钟。加入炼乳,中温煮沸。加入奶酪和番茄酱中搅拌。直到到奶油直到稠,大约5至8分钟。调味味道,加盐和胡椒。搁置备用。

在另一个平底锅高温,将水煮沸。根据包装说明,加盐和意大利通心面煮熟。在面煮熟前约1分钟,加入油菜。篦出水。把熟的意大利面,油菜和金枪鱼酱,放在一起搅拌。添加适量辣椒,调味,出盘。

粉红色的金枪鱼意大利面,再来一杯桃红葡萄酒和一盘粉红的的梨当甜品,全当盛夏之夜的桃色的温磬晚餐,边品美酒佳肴,边玩月,享晚凉。

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