December 03, 2005

【食驗室】紅菊苣香腸燉飯Risotto al radicchio e salsiccia


話說這兩天因為趕稿加上司機不在家,只得乖乖地待在家裡,每天除了坐在電腦前面工作,煮飯竟成了最大的享受。
Due to the reasons that I’m trapped by work, and the personal driver is not home, I am forced to stay home these days. Apart from working in front of the computer, cooking becomes the greatest enjoyment of the day.

紅菊苣是我花了五年才接受的蔬菜。為什麼花了五年?原因無他,我吃不了苦,任何苦味蔬菜向來都是我的拒絕往來戶,不管旁人怎麼勸說,怎麼把這苦味說的天花亂墜,我就是無法喜歡上它們。
I spent five year to accept radicchio. Why? Because basically I don’t eat anything bitter. I just refuse to eat any bitter vegetable no matter how “good” they may taste. I just can’t fall in love with them.



那為什麼現在又會吃了?其實我也不知道,也許是住久了口味有變,接受度變高,也許更是因為我發現煮的時候加一點巴薩米醋,就可以中和那討人厭的苦味。
So why now? Well, I don’t know… I guess it’s probably because my habits change a bit since I moved here and I became more acceptive, or more for the discovery that a little balsamic vinegar can help to neutralize the bitterness.

冰箱裡會出現紅菊苣,向來都是米奇的傑作。不過從我們上次買菜回來,他忙錄音做示範我忙趕稿,基本上兩個人都沒啥時間煮飯…今天早上打開冰箱,看到六棵紅菊苣在跟我招手,再不煮就要壞了,所以趕快去附近的超市買了香腸,準備晚上來做燉飯。
If there’s any radicchio in the fridge, it’s never my idea. It’s always Michele who buys this kind of thing. However, since our last grocery shopping, he’s busy with recording and going around for demo and I’ve been busy for my translation work, we both have little time for cooking… I opened the fridge this morning and saw six radicchios waving at me… They’d go bad if I don’t cook them as soon as possible. Therefore I went to the supermarket nearby and get some sausages so I can prepare some risotto tonight.

在快被稿子淹沒的現在,怎麼有時間煮燉飯?主要是天氣冷,這裡找不到小米粥,更沒有熱呼呼的火鍋讓我祭五臟廟,燉飯其實是退一步的選擇。香腸和紅菊苣的口味,很有冬天的感覺,想起來就讓人全身暖了起來。
Since I was buried by work, how come I’d have time to prepare risotto? That’s because it’s just getting too cold these days. I don’t have congee or Chinese hot pot to warm me up. Risotto is actually a second choice. Imagine sausage and radicchio together, it sounds very wintery and just thinking at it I started to feel warmer.

切了兩顆紅蔥頭,用點橄欖油爆香,加入一棵切段的紅菊苣,等變色了以後再把去了腸衣並切小塊的香腸肉丟到鍋裡炒,加點白酒、巴薩米醋和咖哩粉,蓋起來悶個一分鐘,然後再把一杯米加到鍋裡一起混炒個兩至三分鐘,之後就可以慢慢加入熱水敖煮了。需要的水量大概是0.7公升左右,不過水得要分次加,不可以一次全部加進去。煮到好前前後後不過半小時,其實也不是太費時啦!
Cut two shallots and fry with olive oil. Add radicchio chunk (about 2cm long) and fry slight until color starts to change. Then add sausage meat (cut to small chunk), a bit white wine, some balsamic vinegar and curry powder. Cover and simmer for a minute or so. Add a cup of rice and mix-fry for two to three minutes. Then it’s ready to add water for stewing. The water needed is about 0.7L. You’ll have to add it bit by bit instead of adding all of them in one shot. From preparing to finish cooking, it’s about 30 minutes. It actually doesn’t take long.

飯煮熟了以後用鍋蓋蓋起來悶個幾分鐘,就可以找個漂亮的盤子成盤了。看起來有沒有令人食指大動?至少我有…大概因為中午沒啥胃口,只吃了幾塊餅乾的關係。
After the rice is cooked, cover the pot for a few minutes, then its ready for the table. Doesn’t it look inviting? At least for me… probably because I only had a few cookies for lunch…

這樣子煮出來大概是兩盤的份量,對我來說還是多了一點,我吃了一盤半就掛在那裡,還得祭出消化酒才能稍微去除一下飽漲感。吃完趁著感動還在,趕快坐上電腦寫了下來,這會兒也消化地差不多,繼續上工了!
The quantity I put here is about two dishes and it’s actually too much for me. I had one and a half, and the rest was left in the dish. I even had to take some digestive to kill the satiation. I came immediately to my computer to put it down before the satisfaction went away. Now I kind of digested it and am ready for work!

6 comments:

jessie said...

看起來熱呼呼的
很不賴....
不過司機指的是你老公嗎?

LandJ said...

紅菊苣是甚麼菜?
說真的我沒聽過!!
我只會看不會認菜名,
真害..

kathy said...

是呀,有沒有紅萵苣的照片啊。我很喜歡risotto配海鮮呢,同樣的料理用飯來做就是沒那麼好吃,也不曉得為什麼...
對了thelma, 你在我那邊的留言被我設成隱藏了,這才突然想到不知你看過了沒哪。要是沒有我就再打開喔

Thelma said...

紅菊苣=radicchio di treviso
圖片可以看http://www.guideveneto.it/itinerari.htm
不過我想出了義大利不是那麼容易找到
用一般的radicchio rosso也可以
像是http://digilander.libero.it/coopsantasabina/radicchiorossolungo.htm

jessie,
司機當然是老公...不然...還可以從哪裡冒出來勒? :-P

LJ,
如果到義大利來, 吃到的機會蠻高的, 我在英國是沒看過啦...

Kathy,
哪一個留言被設成隱藏?

kathy said...

就是你上次在我的留言板留下的,關於翻譯啦、你的忙碌啦和讀書計畫的。

Thelma said...

kathy,
那個有看到, 謝謝 ^_^