美味的義大利麵法則=食材x醬汁x高湯
　　從醬汁的做法，到製作麵條不藏私大公開
　　運用各種食材搭配齣創新的組閤，
　　讓你煮齣義大利麵的隱藏版好味道！

　　傅季馨運用多年經驗，把平常教學和在義大利一星米其林餐館的實戰經驗結閤，策畫齣5款常用高湯、4款自製的麵條、2款萬用醬汁、製作齣45盤的Pasta。從認識義大利麵的種類、到實際製作義大利麵都有詳細的介紹，由淺入深讓新手第一次煮義大利麵就能輕鬆上手！

　　本書為中英對照
 

作者簡介

傅季馨

　　因傢庭培養，Margaret自小便好吃如命。在加拿大溫哥華接受專業廚藝訓練後，正式展開她的廚師生涯。Margaret曾於君悅酒店當學徒，及後隻身遠赴義大利遊曆兩年，並於當地數間米其林星級餐廳工作學藝。迴到香港後於城中著名意大利餐館Gaia Ristorante工作；現職煤氣烹飪中心烹飪導師，願將其所學與一眾廚藝愛好者分享。
 

2  前言　Foreword
8  認識義大利麵　About Pasta
10 義大利麵的種類和烹調　Types and Cooking of Pasta
12 自製義大利蛋麵　Hand-made Egg Pasta
15 義大利餃　Ravioli
16 馬鈴薯麵疙瘩　Potato Gnocchi
18 手打墨魚汁麵　Hand-made Squid-ink Pasta
20 煮齣最好吃的義大利麵　Look Good Taste Good

清新蔬素 Pasta
22 蒜香橄欖義麵　Spaghetti All’ olio, Aglio e Peperoncino　
24 茄醬天使細麵　Capellini with Salsa Pomodoro
26 奶油乳酪醬拌義式寬麵　Fettuccine Alfredo
28 羅勒香草醬寬扁麵　Tagliatelle with Pesto, New Potatoes & French Beans
30 帕瑪森起士奶油醬拌寬扁麵　Tagliatelle with Parma Ham, Peas& Parmesan Cream
32 黑鬆露白醬起士焗烤通心麵　Macaroni & Cheese
34 自製義式寬麵拌蘑菇奶油醬　Home-made Fettuccine with mushroom Cream Sauce　
36 絲帶寬麵拌雞油菌菇、烤蒜及奶油起士醬 Pappardelle with Chanterelle, Roasted Garlic & Mascarpone
38 核桃藍起士奶油醬拌粗通心麵 Rigatoni with Blue Cheese Cream & Walnuts
40 西西裏茄子水管麵 Rigatoni alla Norma
42 南瓜義大利餛飩拌焦奶油 Pumpkin Tortelli with Burnt Butter
44 茄醬水管麵拌瑞可塔起士佐茄子及櫛瓜 Rigatoni with Ricotta, Eggplants & Zucchini in Tomato Sauce
46 馬鈴薯麵疙瘩拌黑鬆露佐南瓜醬　Gnocchi with Black Truffle Paste & Pumpkin Sauce

滋味海鮮 Pasta
48 鮪魚茄汁義大利麵　Spaghetti with Tuna in Tomato Sauce
50 番紅花淡菜奶油醬義麵　Spaghetti with Mussels in Saffron Cream Sauce
52 優格醬拌煙燻鮭魚螺鏇麵　Smoked Salmon Fusilli Salad with Yoghurt Dressing
54 南義香草番茄汁螺鏇麵　Fusilli with Puttanesca Sauce
56 辣茄醬蛤蜊肉燴菠菜義式寬麵　Spinach Fettuccine with Clams in Spicy Tomato Sauce
58 龍蝦義式細扁麵　Lobster Linguine
60 龍蝦湯義式米型麵拌紅蝦　Red Prawns in Lobster Bisque with Orzo
62 鮪魚米型麵沙拉拌日式沙拉醬　Tuna & Orzo Salad with Japanese Dressing
64 白醬鮪魚焗烤貝殼麵　Baked Conghiglioni with Tuna in White Sauce
66 鮮魷、小番茄及酸豆拌蝴蝶麵　Farfalle with Squid, Cherry Tomatoes & Capers
68 貝殼麵拌鮮蝦及巴西裏醬　Conghiglioni with Parsley Pesto &Prawns
70 紅蝦、蠶豆、青花菜拌貓耳麵　Orecchiette with Red Shrimps, Fava Beans & Broccoli
72 清涼天使細麵拌龍蝦及魚子醬　Chilled Capellini with Lobster & Caviar
74 海膽燴特色長通心麵　Maccheroni with Sea Urchin Sauce
76 義大利扁麵拌蛤蜊白酒奶油醬　Linguine with Clams in White Wine Cream Sauce
78 酥炸軟殼蟹拌檸檬奶油義式寬麵　Deep-fried Soft Shell Crab with Fettuccine in Lemon Butter Sauce
80 金蒜蟹肉炒捲通心麵　Garganelli with Crab & Golden Garlic
82 義式馬鈴薯麵疙瘩拌蟹肉　Potato Gnocchi with Crab Meat
84 墨魚汁海鮮扁麵　Linguine with Squid Ink & Seafood Sauce
86 手打墨魚汁麵拌韭蔥鮮蝦白酒醬　Squid-ink Pasta with Braised Leek &Prawn Sauce

香濃肉類 Pasta
114 醬汁的製作　Sauce Base Making
115 白醬　Béchamel Sauce
116 基本清雞湯　Basic Chicken Stock
117 濃雞高湯　Brown Chicken Stock
118 魚高湯　Fish Stock
119 鮮蝦高湯　Shrimp stock
120 番茄醬汁　Tomato Sauce
121 蔬菜高湯　Vegetable broth
122 常用材料　Common Ingredients