Jamie Oliver project- spaghetti with squid 奧力佛一下！茴香花枝義大利麵

假如你有看臺灣的旅遊生活頻道,你應該有看過一位充滿英國口音,金髮,一付永遠很忙亂,橄欖油也加太多的廚師,傑米奧力佛,他是英國家喻戶曉的廚師,不是因為他廚藝驚人,因為比起他,還有其他做精製料理的名廚,而是他的主張是,你在家也做的出如餐館水準的料理,對於我這種初學者,Jamie的食譜是比較好上手,不容易搞砸的選擇!呵呵...
今天做的這道食譜呢,是因為我終於買到新鮮的花枝!!大家都不知道當我看到新鮮花枝的那一剎那,有多感動～我住的地方是小城鎮,要買到活跳跳的海鮮,一個禮拜只有1~2天,還要看老闆心情好要進哪些貨,為了慶祝這得來不易的花枝,我想起很久之前看過Jamie的一道食譜“茴香花枝義大利麵”,用想的味道就應該不錯,值得一試!
Jamie Oliver, one of the most well-known chef in UK. Comparing with Heston Blumenthal and Gordon Ramsay, Jamie's recipe is not fitting in the haute cuisine category, but is suitable for those beginner like ME.  I read the recipe "spaghetti with squid"  from Jamie's book "Jamie's Italy" ages ago and had an impression with the mix of squid and fennel. I could imagine the flavour fresh squid and aromatic fennel, it should be good! However, I finally found fresh squid from fish monger. I've decided to give it a try!

上面的圖片是茴香家族,那一大棵白白地的是茴香的莖球,中間那罐是茴香籽,一小勺是磨碎的茴香籽,然後是茴香葉,茴香葉我確定台灣有！致於茴香莖球,要來問一下種子有機店少東,哪兒找的到,大概有人會唸我又挑個台灣少有的食材,哈...就當長知識,以後出國吃到才不會害怕^^
在這道食譜裡,茴香的每個部分都用到了,茴香籽一炒下去,真的是香味四溢,茴香莖球味道則像芹菜加上巴西里香草,但香味更濃鬱喔!
Fennel family!! well, technically I couldn't say they're family, because fennel seeds, foliage and the bulb are all from the same plant. Fennel each part has different flavour, overall is aromatic. Here is the quotation from Wikipedia "Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw." I fry fennel seeds and the bulb first and finally add herby tops in this recipe.  

上面這張圖片,我覺得自己好像是用食物在作畫,哈...
這是我用在這道料理的蔬菜,在Jamie的食譜裡,只有茴香莖球,大蒜,辣椒,巴西里,最後加撒些萊姆皮,其他的呢,都是我冰箱剩下來的,給他通通加進去!!
The above image looks like I use food to paint a painting!!lol...It is all vegetable I used. 
Jamie's recipe, all you need is fennel bulb, red chilli, garlic, flat-leaf parsley and lemon. Red pepper, tomato, mushroom, courgette and onion are optional. In fact, the optional vegetable are the remainings in my fridge. lol
食材2人份 Ingredient serve 2 
必要食材 essential ingredient
1. 細切茴香莖球1棵,上面的茴香葉保留起來 1bulb of fennel, finely chopped & herby tops reserved
2. 2辦大蒜去皮切片 2 cloves of garlic, peeled and finely sliced
3. 1/2根中型辣椒去籽切絲 1/2 fresh red chilli, deseeded and finely sliced
4. 1小撮新鮮巴西里,切碎 a small handful of fresh flat-leaf parsley, leaves chopped
5. 細碎新鮮萊姆皮 zest of half lemon
隨性加的食材 optional ingredient
1. 1/4紅甜椒 1/4 red pepper
2. 1/4洋蔥 1/4 onion
3. 2~3朵洋菇 2~3 mushrooms
4. 1/2牛蕃茄 1/2 tomato
5. 5cm 櫛瓜 5cm courgette
P.S. 正中間就是切片後的茴香莖球和茴香葉

今天整盤麵的主角,花枝!! 在英國的超市只能買到右下角這樣的花枝圈,有頭新鮮的花枝,只有到魚販才買的到,這道料理,我還另外加了煎甘貝,但不丟進去一起煮,甘貝會老掉,你一定說我怎麼吃那麼好,但....一大包冷凍甘貝,比一塊魚排還便宜,你說我能怎麼辦!哈...
Today's superstar, "squid"!! I always see squid rings in supermarkets, hardly have a chance to buy whole squid with HEAD!! You can't imagine how excited I am. haha...I pan fry scallop and add it to the pasta as topping. Make the dish luxurious and posh!!
食材 Ingredient
1. 2隻花枝 2 fresh squid
2. 4顆甘貝 4 scallop 

下鍋囉!Ready to cook!
Step 1 
加橄欖油,中火炒茴香莖球,茴香籽,大蒜片,加點鹽及黑胡椒,全部炒個2分鐘 (注意:別把大蒜片炒焦了,會變苦)
fry the chopped fennel, garlic and fennel seeds on a medium heat for 2 min, season with salt and pepper 

Step 2
義大利麵條,加入加了鹽的滾水當中,煮到麵條軟了但還留點麵心(技巧:兩手握麵條,一手順時鐘,一手逆時鐘,順勢放到滾水中,不用動它,就會一路咕嚕咕嚕的溜到鍋中)
Cook pasta in salted boiling water to al dente

Step 3
火調大,放入花枝和辣椒絲翻炒至花枝變白,加一杯150ml無甜白酒,及放入你想放的蔬菜,翻炒稍微收乾酒和湯汁,調小火煨煮
Turn the heat right up, fry chilli and squid. Add a glass of 150ml dry wine and vegetables you like. Keep stirring until the alcohol and moisture have reduced by half. Turn the heat down to a slow simmer

Step 4
嘗一下醬汁,加鹽和胡椒調味
Season the sauce with salt and black pepper

Step 5
嫩煎甘貝至表面稍微焦黃,但不要煎過頭,會變老
Fry scallops until a bit crispy but don't overcook

Step 6
最後的調味,假如醬汁太乾,加一小杯煮義大利麵的麵水稀釋醬汁,最後撒上茴香葉,巴西里,完成!!
correct the seasoning,toss the pasta with the sauce. If the sauce is not enough, add a cup of the reserved cooking pasta water to loosen it. Add fennel foliage, parsley, DONE!

上桌 Serve!!
撒點麼碎細萊姆皮,趁熱吃!!
sprinkle a little lemon zest over plate and eat straight away!!


Note:
1. 茴香莖球我煮過頭了,還是保持脆脆的口感比較好吃 don't overcook sliced fennel bulb, keep it a bit crisp, it tastes better 
2. 以我現在少有的廚藝知識,我不知道台灣有什麼類似的蔬果可代替茴香莖球,這特殊的芳香味,我會繼續努力嘗試,有新發現再告訴大家! we don't have the bulb of fennel in Taiwan. I'm wondering which ingredient can replace it. I have no idea, but I will keep on learning, cooling and tasting! or maybe you can tell me!!