🇮🇹 朝鮮薊鮮蝦義大利麵疙瘩

昨天的晚餐讓我跟Giovanni掉下巴。

朝鮮薊鮮蝦麵疙瘩——
做法簡單，好吃到今天馬上剪成影片插隊跟大家分享。

橄欖油、蒜頭，中小火煎出香味
蝦頭下鍋，用槌子把蝦膏壓出來，撈起
蝦肉快速翻炒
白酒嗆鍋，燒一分鐘讓酒氣蒸散
加入朝鮮薊醬，1/3罐清水沖出剩餘醬汁
黑胡椒＋馬告調味，轉小火慢慢收

煮馬鈴薯麵疙瘩——浮起來就好了
撈進醬汁鍋，甩鍋讓所有材料融合
最後刨上Pecorino羊奶乳酪

就這樣。

鮮蝦的甜、朝鮮薊的濃郁、馬告的香——
三種味道疊在一起，完全停不下來。

我覺得接下來一個月，我們可能都會一直吃這個。🦐

手邊有朝鮮薊醬的話，真的要試一下！
你們會想做嗎？留言告訴我 👇

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Last night’s dinner left both Giovanni and me speechless.

Artichoke and prawn gnocchi —
So good that I edited the video today and had to share it right away.

Olive oil and garlic, sauté over medium-low heat until fragrant
Add the prawn heads, press out the bisque with a meat mallet, then remove
Quickly sauté the prawn meat
Deglaze with white wine, let it cook off for a minute
Add the artichoke sauce, rinse the jar with 1/3 of water to get every last bit
Season with black pepper and maqaw, reduce over low heat

Cook the potato gnocchi — done when they float to the surface
Transfer to the pan, toss to bring everything together
Finish with freshly shaved Pecorino

That’s it.

The sweetness of the prawns, the depth of the artichoke, the fragrance of maqaw —
Three flavors that just work together perfectly. You can’t stop at one bite.

I have a feeling we’ll be making this on repeat for the next month. 🦐

If you have artichoke sauce on hand — you really have to try this.
Would you give it a go? Let me know in the comments 👇

#AdeleCookinginItaly #ItalianCooking #PastaRecipe #SeafoodPasta #WeekdayDinner