羅勒沙拉面（圖）
原料：
(1)
羅勒葉50克(50g basil leaves)
松子30克(30g pine nuts)
大蒜4瓣(4 cloves garlic)
帕梅善乳酪粉4大匙(超市有售)(4T parmesan cheese powder)
特級精致橄欖油4大匙(4T extra virgin olive oil)
(2)
意大利細面100克(100g Italian fine spaghetti noodles)
紅辣椒1個(1 red chili pepper)
蘑菇數(shù)個(mushrooms as needed)
輔料：
(1)
糖1/2茶匙(1/2t sugar)
黑胡椒粉1/2茶匙(1/2t black peppercorns)
鹽少許(a pinch of salt)
(2)
鹽少許(a pinch of salt)
橄欖油1大匙(1T olive oil)
做法：
1.首先制作羅勒醬：將松子放入烤箱，用100℃先烤至金黃色；大蒜去皮，洗凈、拭干；羅勒葉洗凈，瀝干備用。
2.將處理好的松子、大蒜、羅勒葉放入食物攪拌器打成泥狀，再慢慢分次加入橄欖油攪拌均勻(圖1)。
3.最后加入乳酪粉(圖2)、調(diào)味料(1)拌勻即成羅勒醬。
4.準備半鍋沸水，加入少許鹽及橄欖油1/2大匙，放入細面煮熟后立即撈出，浸入冰水，再撈出瀝干水分后拌入1/2大匙橄欖油備用。
5.紅辣椒去籽，洗凈切絲；蘑菇洗凈，切片，燙熟備用。
6.將細面及燙好的蘑菇拌入半杯羅勒醬，盛盤，再放上紅辣椒絲即可。
1.To make basil sauce:Roast pine nuts in oven at 100℃ until golden.Remove skin from garlic,rinse well and dry.Rinse basil leaves well and drain.
2.Place pine nuts,garlic and basil in food processor.Grind until wellmashed,then add olive oil,little at a time until evenly-combined(fig.1).
3.Add cheese powder(fig.2) and seasoning(1) at last.Mix well to make basil sauce.
4.Prepare half pot of boiling water with a little salt and 1/2T olive oil added .Cook noodles in water until done and remove immediately to soak in ice water for a minute.Then remove to drain first,and add 1/2T of olive oil to mix.
5.Remove and discard seeds from chili pepper.Rinse well and shred.Rinse mushrooms well and cut into slices,then blanch in boiling water until done.
6.Stir 1/2C of basil sauce to noodles and mushrooms.Mix well and remove to serving plate.Sprinkle with shredded chili pepper.Serve.
Tips：
制作羅勒醬的大蒜、羅勒葉務(wù)必拭干水分。
羅勒醬的保存方法：用干凈玻璃瓶盛裝，再倒入1～2大匙橄欖油存放于冰箱，使用時取出，攪拌一下。
Dry garlic and basil leaves completely when making the basil sauce.
To preserve basil sauce: Pour into a clean glass gar and add 1～2T of olive oil to it,then remove to chill in refrigerator.Stirwell before using.