canned 鵝肝醬 可以有咩食法?

1. Spread it on biscuits or toasts or baguette and then make a small tomato salad as side dish. Nice lunch or late breakfast for summer.
2. Roll it with pastry and then brush the surface with egg yolk. Bake for 10 to 15 minutes in a pre heated 220 degree oven. Also enjoy it with a small salad with light dressing.
3. Buy muffin powder. Mix everything together as the instructions wrote on the box. Then pour the mixture into the baking mould. Put 1 tea spoon of pate on top of each muffin mixture and let it sink inside. Put the muffins into a pre heat oven and bake them till they are done. Enjoy it with a mixed salad with yoghurt sauce.
4. Mix the can of pate with yoghurt or sour cream in a mixer. Fry minced lamb/ pork or beef in a pan with some salt and pepper. When the minced meat is done then pour the pate-yoghurt mixture into the pan and stir well with the minced meat. salt and pepper to taste. It is a very nice sauce for pastas such as fusili, mini conchiglie rigate and so on. I can pate mixed with 300g pure yoghurt can be enough for 3 to 4 servings.

ps: U will see the shape of the pastas when u just search on internet.

除了夾在麵包或小餅乾上一起吃之外，還有其他食法

鵝肝醬松露義大利麵

圖片參考：http://yilan.url.com.tw/photos/030214.jpg

材料（2人份）
1. 義大利松露乾麵條 160g
2. 橄欖油 2大匙
3. 洋蔥丁 1大匙
4. 雞高湯 1大匙
5. 甜白酒 1大匙
6. Parsly（切細） 少許
7. 現磨黑胡椒 少許
8. 罐頭鵝肝醬 適量
9. 松露油 1～2茶匙
做法


將乾麵條於加了鹽的沸水中煮至外硬內軟的彈牙程度。

平鍋裡放入少許橄欖油燒熱，將洋蔥丁炒香炒軟。

淋入白酒、高湯、與一大匙煮麵的水，略微煮沸，灑入parsly與黑胡椒。

放入鵝肝醬，以鏟子兩三下快速稍微壓碎。

倒入煮好的麵條，拌勻，熄火，淋上松露油，即可起鍋盛盤。

訣竅


鵝肝醬的份量可依各人喜好決定（看你有多捨得囉：），Yilan上回用的份量約是直徑4～5公分、厚度1公分左右。

烹煮鵝肝醬的動作盡量快些，不要加熱太久，以免香氣流失；同時最好也不要壓得太碎，留一些丁塊在裡頭，口感才棒。

由於Yilan向來口味偏向清淡，所以這道義大利麵走的是橄欖油風的爽口取向。若喜好奶油醬汁風格，可以在步驟2以奶油取代橄欖油，步驟3處以多一些的鮮奶油代替雞高湯，並煮一下，使之稍微收汁呈略濃稠狀態，再加入香料與鵝肝醬，則又是另一番截然不同風味了。

鵝肝醬松露義大利麵