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罗蒂尼螺旋意面配罗勒青酱和香脆烤鸡腿

罗蒂尼螺旋意面配罗勒青酱和香脆烤鸡腿
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营养成分表

每份 430 克

% 每日参考值基于 2000 千卡饮食

卡路里 540 kcal
27% DV
总脂肪 28.0g
43% DV
单不饱和脂肪15.8g
多不饱和脂肪5.1g
饱和脂肪6.2g
反式脂肪0.1g
总碳水化合物 43.0g
14% DV
膳食纤维3.0g
淀粉37.6g
糖2.4g
蛋白质 29.0g
58% DV
动物蛋白18.5g
混合/加工蛋白3.3g
植物蛋白7.2g

关于

大份罗蒂尼螺旋意面裹上罗勒青酱，搭配一只烤鸡腿。整体热量和脂肪较高，蛋白质适中，碳水主要来自意面，饱腹感也较强。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.0mcg13%
胆碱85.0mg15%
叶酸28.0mcg7%
烟酸6.8mg43%
泛酸1.4mg28%
维生素B20.2mg17%
维生素B10.1mg10%
维生素A110.0mcg12%
维生素B120.5mcg21%
维生素B60.4mg25%
维生素C1.5mg2%
维生素D0.4mcg2%
维生素E2.8mg19%
维生素K18.0mcg15%

矿物质

营养素含量DV%半衰期
钙95.0mg10%
铜0.1mcg0%
铁1.8mg10%
镁32.0mg8%
磷260.0mg37%
钾290.0mg6%
硒22.0mcg40%
钠420.0mg18%
锌2.4mg22%

罗蒂尼螺旋意面配罗勒青酱与香脆烤鸡腿

前言


这道菜讲究对比：柔韧的意面、鲜明的罗勒青酱，以及鸡皮被逼出油脂后形成的干净、脆裂的口感。此菜依赖克制，而非堆砌；每个元素都必须保持分明，同时组成一盘完整而统一的成品。处理得当时，它直接、芳香且完整。

食谱要点


  • 菜品类别： 烤鸡配意面

  • 菜系或来源： 意式风味

  • 餐次类型： 主菜

  • 份量： 1 份

  • 每份重量： 430 g

  • 准备时间： 10 分钟

  • 烹饪时间： 15 分钟

  • 总时间： 25 分钟

  • 难度： 中等


    • 设备


  • 大号深锅

  • 厚底煎锅或烤盘

  • 拌碗

  • 食物夹

  • 上菜盘


    • 食材


    意面与酱汁


  • 180 g 熟罗蒂尼螺旋意面

  • 70 g 罗勒青酱

  • 10 g 橄榄油


    • 鸡肉与收尾


  • 140 g 带皮烤鸡腿

  • 10 g 帕玛森奶酪，细磨


    • 做法


  • 1. 如果烤鸡腿之前冷藏过，先回温 10 分钟。这样能让鸡皮均匀恢复酥脆，同时让鸡肉升温而不变干。


  • 2. 将厚底煎锅置于中火上，加入橄榄油。待油面微微发亮时，将鸡腿皮朝下放入锅中。轻轻按压 1 分钟以确保充分接触锅面，然后煎 4 至 6 分钟，直到鸡皮呈深金黄色、发出清脆声响，且油脂被充分逼出。将鸡腿翻面，再加热肉面 2 分钟。移至盘中并保温。


  • 3. 在拌碗中，将熟罗蒂尼螺旋意面与罗勒青酱混合。翻拌 30 至 45 秒，直到每一道螺旋纹都均匀裹上一层薄薄的光泽。意面应保持柔韧、粒粒分明，不应结团或油腻。


  • 4. 如果意面已经变凉，将其放回温热的煎锅中，用小火轻轻翻拌 30 至 60 秒，仅加热至通体温热即可。不要让青酱颜色变深。


  • 5. 将罗蒂尼螺旋意面堆放在温热上菜盘的中央。将鸡腿利落地切成 3 或 4 块，摆在意面旁边或略覆于其上，并保持脆皮外露。


  • 6. 趁菜品仍温热时，以帕玛森奶酪收尾，均匀撒在意面上以及鸡肉边缘。立即上桌。


    • 装盘与上桌


    将意面整齐地堆成中央小丘，再有意识地摆放鸡肉，使香脆鸡皮保持可见。成品应呈现平衡且克制的观感：泛着光泽的绿色意面、金褐色鸡肉，以及一层轻盈如雪的帕玛森奶酪。

    专业提示


  • 鸡皮必须与锅面充分接触并逼出油脂；否则，这道菜就会失去其标志性的口感。

  • 只用足以加热意面的火力；青酱应保持鲜亮，而不是被煮熟。

  • 帕玛森奶酪应作为收尾点缀，而不应喧宾夺主。
    • 均衡饮食
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