柏札莱意式天然芝士 阿尔卑牌普罗旺熏制奶酪235g

以下菜谱由米兰的倾情提供。

scamorza withgrilled sirloin in red wine sauce 烟熏奶酪配扒西冷，红酒汁:

ingredients配料:

scamorza 烟熏奶酪70g , australian sirloin澳洲西冷 220g ,demi glacé 骨汤, red wine 红酒, cherry tomato 3 pc 圣女果, asparagus 芦笋1 pc , porcini mushroom 牛肝菌1 pc , rosemary 迷迭香20g , butter黄油 50g .

method方法 : 

1.pan fried the cherry tomatoes with oil , cut the asparagus in3 part than pan fried together with cherry tomatoes.

将圣女果用橄榄油略煎，芦笋切三段也一起煎

2.clean well the porcini cut in sliced and pan fried with butter( or olive oil ) season with salt and black pepper .

牛肝菌切片，用黄油煎，洒一点盐和黑胡椒

2.prepare the sauce , add the demi glacé in the pot than add redwine and reduce .

酱汁:锅中加入骨汤和红酒，加热收汁

3.prepare the sirloin,  season with black pepper ,rosemary, salt .

准备牛排，用黑胡椒，盐，迷迭香把牛排腌制一会

4.cook on the butter pan fried .

用黄油煎好牛排

5.put the scamorza on the steak.and.roast in oven until.soft

将烟熏奶酪切片，放到牛排上，烤箱230度烤至奶酪变软，大约1-2分钟

5. cut in piece and serve with vegetables and red wine sauce

切片装盘，淋红酒汁

penne creamy withscamorza and smoked salmon烟熏三文鱼奶酪意面:

penne pasta两头尖意面 150g ,cream淡奶油 200g ,scamorza烟熏奶酪 50g , smokedsalmon烟熏三文鱼 50g , brandy白兰地20ml , scallion大葱 20g , butter黄油 20g , parmesan cheese帕玛森奶酪 40g , black pepper黑胡椒 5 g .

method方法:

1.in the pot add butter and scallion and cooked until brownlight color .

锅内放黄油及大葱炒至上色

2.than add smoked salmon until is totally cooked放入烟熏三文鱼炒熟.

3.add brandy and reduce (it could be have a flame ) than addcream . 倒入白兰地(可能有火苗)，收汁后加入淡奶油

4.reduce a little than add parmesan cheese and black pepper.

淡奶油略微收汁加入帕玛森和黑胡椒

5. cook the pasta than put inside the sauce , mix well and addon top scamorza cheese . serve warm

意面煮熟，加入酱汁装盘后上面放上切片的烟熏芝士。

柏札莱青岛生产的阿尔卑牌普罗旺烟熏奶酪可以开袋即食，常见于奶酪拼盘中，又常与牛肉、三文鱼、大虾搭配，是西餐必备的原料，典型的吃法是切成厚片在铁板上两面烤一下，烤的外脆内软，也可以夹在两片面包吐司中间吃，汉堡、三明治等亦可。如果您想增加点情调，搭配红酒也是非常不错的选择。烟熏奶酪的口感有点像中国南方的烟熏腊肉和烟熏香肠。