糖醋洋蔥鮪魚排Tonno all'agrodolce | 好好吃飯工作室-How We Eat studio

精選圖片來源https://www.lospicchiodaglio.it/ricetta/pesce-spada-cipolle-agrodolce

內容目錄

糖醋洋蔥鮪魚排Tonno all’agrodolce

西西里風物的資源和阿拉伯有著深遠的文化結合影響，因為這個原因誕生了這到「糖醋洋蔥鮪魚排Tonno all’agrodolce」
西西里海域以盛產鮪魚和旗魚得名，古代阿拉伯統治者把北非的食材風味引入西西里島，其中就是糖醋口味，讓這道料理變得出神入化。
因為關鍵的糖和酸比需要有完美的比例，更要有大量洋蔥助陣才行。
這道菜吃到的鮪魚熟度1分至全熟都有，傳統則是在三分熟為最佳，當然建立於鮪魚最好是今天現抓上來的，那我們這次做全熟的比較符合大眾的口味囉。

參考圖片來源網址https://www.misya.info/ricetta/tonno-con-cipolle-in-agrodolce.htm

食材四人份

鮪魚–4塊每塊約130~150g
水– 400c.c
紫洋蔥–1斤切絲
乾辣椒碎–1/4匙
紅酒醋–200c.c
白糖–40g
特級橄欖油–適量
薄荷葉–1/2匙切碎
鹽巴胡椒–適量

作法

取一個30公分直徑的不沾鍋，放入洋蔥、水、一大匙橄欖油、辣椒碎、1/2匙鹽，大火加熱至煮沸。蓋上鍋蓋煮至8分鐘後，直到水份快要揮發完，洋蔥滋滋作響，把洋蔥炒上色。
加入糖，慢炒上糖色，倒入紅酒醋煮約2分鐘後加入2大匙橄欖油和薄荷葉，全部放入碗中一旁備用。
鍋子洗乾淨後，把鮪魚排擦乾，用胡椒鹽稍微調味，鍋子放入一匙橄欖油，加熱至微冒煙放入鮪魚，把每面煎上色，基本上鮪魚有回溫，每面煎上5分鐘，幾乎是全熟。
把剛剛糖醋洋蔥一湯匙放入盤中，在擺上煎好的鮪魚，淋上橄欖油在撒上薄荷葉，就可以好好享用美味的佳餚。

參考影片

總結和想法

糖醋這個主題沒想到除了亞洲，連歐洲也是非常盛行，只是使用的醋和烹調原理不同，但是味道上都是酸甜酸甜的。這讓我在學習義大利菜時非常意外。

所以這道料理操作起來非常熟練且簡單的，他就是把醬汁做好，在配上煎好的美味鮪魚，當然你要遵照這傳統的做法來完成，那就是傳承古老的味道了。

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糖醋洋蔥鮪魚排Tonno all’agrodolce

2020-09-06

糖醋洋蔥鮪魚排Tonno all’agrodolce

食材四人份

作法

參考影片

總結和想法

關於傳統義大利菜或許你對其他的更有興趣

howweeat_studio

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來自傳統的美味–威尼斯鮮蝦義大利麵

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