關於 shaved beef pasta ，我們在網路上蒐集到這些相關的討論、資訊與評價

#中環
這次回來，才真正發現 @piratagrouphk 有很多性價比高的餐廳。繼上次介紹過Pizza Project午餐時段的$98HKD套餐以外，這次在Pici就叫了人頭$290HKD的晚餐tasting menu。我們兩個人的餐單包括自選2道前菜，3個意粉和2個甜品😱 記住，這裡的意大利粉都是全人手製作的😍 超好味，飽得要捧住肚子走出來！
松露Tagliolini🍄 是來Pici必須要點的一道菜。原價就已經$180HKD了，可想而知這個set menu有幾抵食🤤 另外，慢煮牛面頰Pappardelle和千層麵也是非常出色。千層麵難免有點膩，但味道一流。他們在灣仔、尖沙咀和沙田都設有分店。一杯紅酒配如此高質的意式料理就是非同凡響的享受❤️
It is on my second visit to @picihk did I truly realize that these eateries under Pirata restaurant group are really worth the bang for buck! Aside from the quality pizza lunch I had for only $98HKD at The Pizza Project few weeks back, this dinner I had at Pici costed $290HKD per head. For 2 persons, the tasting menu included our OWN choice of two appetizers, three pastas and two desserts😱 What a deal! We feasted on their amazing handmade pasta and could barely support our own belly weight on our way out🤭
Tagliolini🍄($180HKD) Thin homemade pasta with freshly shaved black truffle and white truffle paste. This scrumptious, aromatic dish is a must-order here😍 Just imagine how worth your dinner set is when this already costs 180 bucks! The slow-cooked beef cheek ragu Pappardelle and Lasagna were delicious too. They have locations in Soho, Wan Chai, TST and Shatin, so you can grab your fix of homey Italian food with a glass wine anywhere🍷
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📍中環蘇豪鴨巴甸街24-26號地舖 G/F, 24-26 Aberdeen Street, Soho, Central
📍灣仔進教圍16號地舖 G/F, 16 St. Francis Yard, Wan Chai
📍尖沙咀漆咸道南29-31號地舖 G/F, 29-31 Chatham Road South, Tsim Sha Tsui
📍沙田沙田正街18號新城市廣場第一期2樓251號舖 Shop 251, 2/F, Phase 1, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin @ Pici Tsim Sha Tsui

[TAIPEI - 🍽Orchid Restaurant / 蘭 😋]

換了曾在澳洲和新西蘭分別以主廚身份為兩間餐廳拿到當地三帽評級的Chef Nobu以來我到訪了兩次。 除了固定的前面七道菜以外，主菜試了好幾款，起司也吃了兩款。當然也有包括一致好評類似beef wellington 要預訂的焗牛扒批，有多好吃不用多説。
整體感覺全部菜式都變簡約了，每道減去現在流行多味道但未必有幫助整體菜式的做法，而集中專攻及引出主要食材的原味。前七道菜當中，蟹肉絲瓜淡中帶濃和烤章魚濃而不膩，都很好吃。
不在菜單上的烤鵝，肉雖然對本地食客來説會偏生而且帶嚼勁未必人人喜歡，但我覺得這樣的熟度剛好而且肉味夠濃，肉太軟反而不適合。鵝肉配上伴碟的洛神花粉及香蕉泥完全能把肉的味道帶出，絕配！ 鵝皮烤得也很酥脆，如果再帶多點煙燻味會更錦上添花。
老闆Frank非常心週到，知道我是pasta控，更是Carbonara癡，所以特別讓Chef Nobu加碼兩款隱藏版意大利麵。雖然是臨時做出來但都十分有水準，麵軟硬度適中。 Carbonara比較精緻，若蛋黃再放重手一點會更地道及適合我口味 (但我還是追加了一份)。另外的章魚番茄麵嚐到新鮮而不過酸的番茄香，配上章魚很入味。雖然我超愛Carbonara, 但這兩款當中我更喜歡章魚麵。兩款cheese, 偏濃的shaved cheese輕輕帶上柚子醬，愛酒愛cheese的人應該都會喜歡。

味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare

#tastesinlife #味道人生

A small restaurant housed in a 2-storey shoplot in an unfashionable corner of Jalan Cantonment is a place that can set your appetite ablaze with its marvelous Italian cuisine.

Markus, just next to DHL office Pulau Tikus has been churning out Italian delicacies in semi-fine dining concept for years under the leadership of chef Markus. He got the name "Markus" with a "K" originated from Germany when he worked in the 3 Michelin Starred Amador Restaurant by Juan Amador, where his colleague had trouble pronouncing his Chinese name and thus giving him a more localized name. Apart from Amador, he also had experience as chef in Shook @ Jw Marriott in Kuala Lumpur and Garibaldi, a 1 Michelin Star restaurant in Singapore.

- Pan Fried Scallop with Spinach & Truffle Emulsion
- Roast Beef with Tuna Sauce, Borlotti Beans and Freshly Shaved Italian Black Truffles.
- Lobster Bisque
- Cheese Block Pasta
- Gnocchi Tomato Base
- Eel and Foie Gras Risotto
- Duck Breast
- Pork Tenderloin Saltim Bocca
- Souffle with Ice Cream
- Classic Tiramisu in Double Glaze Glass

Markus
37F, Jalan Cantonment, Pulau Tikus, 10250 George Town, Pulau Pinang
04-226 1443
Operation hours: 12pm - 2:30pm ; 6pm - 10pm (closed on Monday)

Read on:https://www.crispoflife.com/…/markus-marvelous-italian-rest…

ぜひ作ってみてくださいね！

00:00 牡蠣とほうれん草のトマトソース
00:24 白菜とベーコンの豆乳甘酒クリームソース
00:50 チキンとしめじのゆず胡椒バター風味
01:16 きんぴらと牛肉 温卵のせ


レシピ
2人分

＜牡蠣とほうれん草のトマトソース＞
材料：
牡蠣 8個
ほうれん草 2株
カットトマト200g
にんにく（みじん切り）1/2片
オリーブオイル（ピュア）大さじ2
塩 小さじ1
コショウ 少々
パスタ160g
1.フライパンににんにくとオリーブオイルを入れて弱火で熱する。にんにくの香りが立ったら牡蠣とほうれん草を加えて軽く炒め、カットトマトとパスタのゆで汁50ml（分量外）、塩コショウを加えて中火で3分ほど煮る。
2.茹でたパスタを加えてよく和え、皿に盛ったら、完成！

＜白菜とベーコンの豆乳甘酒クリームソース＞
材料：
白菜（ざく切り）1枚
ベーコンブロック（拍子木切り）70g
にんにく（みじん切り）1/2片
オリーブオイル（ピュア）大さじ2
甘酒 150ml
豆乳（無調整）150ml
しょうゆ大さじ1
コーンスターチ大さじ1/2
粉チーズ大さじ2
パスタ160g
粗びき黒コショウ 少々
1.フライパンににんにくとオリーブオイルを入れて弱火で熱する。にんにくの香りが立ったらベーコンと白菜の芯を入れて炒める。
2.白菜の芯が透き通ってきたら甘酒、豆乳、しょうゆ、コーンスターチを加えてよく混ぜる。弱火で3分ほど、沸騰させないようにして加熱する。
3.とろみがついたら茹でたパスタと白菜の葉、粉チーズを加えてよく和える。皿に盛って粗びき黒コショウをふったら、完成！

＜チキンとしめじのゆず胡椒バター風味＞
材料：
鶏むね肉（角切り）100g
しめじ1/2パック
にんにく（みじん切り）1/2片
オリーブオイル（ピュア）大さじ2
ゆず胡椒 大さじ1/2
バター20g
ゆず皮（刻む）適量
青ねぎ大さじ3
塩コショウ 少々
パスタ160g
1.フライパンににんにくとオリーブオイルを入れて弱火で熱する。にんにくの香りが立ったら鶏むね肉を加え、塩コショウを振って炒める。色が変わったらしめじを加えてさっと炒め、ゆず胡椒とパスタのゆで汁50ml（分量外）も加えてよく混ぜる。
2.茹でたパスタ、青ねぎ、バターを加えてよく和える。火を止めてゆず皮を散らし、ひと混ぜする。皿に盛ったら、完成！

＜きんぴらと牛肉 温卵のせ＞
材料：
れんこん（スライサーで輪切り）100g
にんじん（ピーラーでむく）1/3本
牛肉（小間切れ）70g
輪切り唐辛子少々
ごま油大さじ2
A.しょうゆ大さじ3
A.みりん大さじ2
A.酒大さじ2
バター大さじ2
白ごま大さじ1
パスタ160g
温泉卵2個
1.フライパンに輪切り唐辛子とごま油を入れて弱火で熱し、にんじんとれんこん入れて炒める。
2.全体に油が回ったら牛肉を入れてさっと炒める。色が変わったら(A)の調味料を加え、水分がなくなるまで炒める。
3.茹でたパスタ、パスタのゆで汁50ml（分量外）、バター、白ごまを加えてよく和える。皿に盛って、温泉卵をのせたら、完成！

JAPANESE PASTA 4 WAYS


Oyster And Spinach Tomato Pasta
Servings: 2


INGREDIENTS
8 oysters
1 large handful baby spinach
200 grams (7 ounces) canned tomato
½ clove garlic, minced
2 tablespoons olive oil
1 teaspoon salt
Pepper, to taste
160 grams (5½ ounces) pasta


PREPARATION
Heat olive oil and garlic in a frying pan. Fry them on low heat until fragrant.
Add oysters and spinach, and fry until oysters are almost cooked through and spinach is wilted.
Pour in canned tomato, cooking pasta water, salt, and pepper.
Simmer to reduce the sauce slightly, about 3 minutes.
Add the precooked pasta and stir until coated in the sauce.
Enjoy!




Chinese Cabbage And Bacon Japanese Cream Sauce Pasta
Servings: 2


INGREDIENTS
1 leaf Chinese cabbage
70 grams (2½ ounces) bacon block, cutted into long sticks
½ clove garlic, minced
2 tablespoons olive oil
150 milliliters (⅔ cup) soy milk
150 milliliters (⅔ cup) amazake (Japanese sweet drink made from fermented rice)
1 tablespoon soy sauce
½ tablespoon cornstarch
2 tablespoon grated cheese
160 grams (5½ ounces) pasta


PREPARATION
Heat olive oil and garlic in a frying pan. Fry them on low heat until fragrant.
Add bacon and Chinese cabbage, stirring until cooked through.
Pour soy milk, amazake, soy sauce, and cornstarch. Stir until thickened.
Add the precooked pasta, Chinese cabbage, and grated cheese stirring until everything is coated in the sauce.
Enjoy!






Chicken And Shimeji Yuzu Pepper Butter Pasta
Servings: 2


INGREDIENTS
100 grams (3½ ounces) chicken breast, diced
½ package shimeji mushroom
½ clove garlic, minced
2 tablespoons olive oil
½ yuzu pepper
20 grams (¾ ounces) butter
160 grams (5½ ounces) pasta
50 milliliters pasta cooking water


GARNISH
Yuzu peel
3 tablespoons scallions
Salt, to taste
Pepper, to taste


PREPARATION
Heat olive oil and garlic in a frying pan. Fry them on low heat until fragrant.
Then add chicken breast and season with salt and pepper. Fry until chicken is golden brown and almost cooked through.
Add shimeji mushroom, yuzu pepper, and cooking pasta water.
To finish, add the precooked pasta, scallions and butter. Stirring to coat the pasta in the sauce.
Turn off the heat,then sprinkle yuzu peel and mix once more before serving.
Enjoy!


Kinpira And Beef With Soft-Boiled Egg
Servings: 2


INGREDIENTS
Pinch red pepper flakes
2 tablespoons sesame oil
⅓ carrot, thinly sliced or shaved with a vegetable peeler
100 grams (3½ ounces) lotus root, sliced
70 grams (2½ ounces) beef
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
20 grams (¾ ounces) butter
1 tablespoon white sesame
160 grams ( ½ ounces) pasta
2 soft boiled eggs
50 milliliters pasta cooking water


PREPARATION
Heat sesame oil and red pepper in a pan over low heat, frying until fragrant. .
Stir in lotus root and carrot, frying until they begin to soften.
Make room in the pan and add the beef. Stir beef and add soy sauce, mirin, and sake. Stir them until there is no water left.
Combine with boiled pasta, cooking pasta water, butter, and white sesame. Mix well.
Dish up the food on a plate and put soft boiled egg. Enjoy!

詳しいレシピはこちら！ http://bzfd.it/2gXxwro