欢迎来到青岛意大利拿波里酒吧餐厅

1、Welcome to NAPOLIItalian Wine Bar Restaurant in QINGDAO欢迎来到青岛意大利拿波里酒吧餐厅 specializing in homemade Italian dishes and wines. The nameNA PO LI is from the south Italian city NAPLES, beautiful magic seaside city most similar to QINGDAO.餐厅专门为您提供正宗的意大利美食和红酒。拿波里是意大利南部的一个美丽充满幻想色彩的一个海边城市，同时与美丽的青岛很相似，由此餐厅得名为“

2、拿波里”。NAPOLI soothing atmosphere and Italian hospitality meets all expectations of friendly service and warmth in a relaxing setting for a memorable experience. NAPOLI is the perfect choice to entertain family, guests and clients; specializing in "home style" Italian food and fine wines.拿波里

3、餐厅的优美氛围和意大利式的盛情款待会给您带来一次难得的就餐体验。拿波里是您的家庭，客人，朋友聚餐的最佳选择，在家一般的氛围当中您可以品尝到意大利的美食和美酒Our restaurant is your home where everyone treats you as family. We pride ourselves in our authentic atmosphere; its charm, appointments and artwork convey the feeling and enjoyment of eating in the magic of a elegant sett

4、ing that is often found in the beautiful town of Naples.我们将会为您营造一个家外之家，您将会在我们餐厅领略到传统的意大利式装修风格，魔幻般的吸引力，考究的家俱和艺术装饰品都将会伴随您就餐始终The meal is the center of Italian culture. A large choice of family style dishes allows everyone to share their selections, creating fun and the warmth of dining in the manner o

5、fthe Italian family table. Begin your meal with a selection from our Italian antipasto with its delectable assortment of fresh antipasti of the day. WELCOME AND “BUON APPETITO “Stefano “Your chef美食是意大利文化的中心。意式家庭聚会的菜式是可以大家一起分享，在一片其乐融融的氛围 中创造快乐。美味皆从我们的开胃菜开始愉悦美好新的一天。欢迎您与您的主厨“Stefano”一起享受NAPOLI ITALIAN

6、WINE BAR RESTAURANT QINGDAO青岛拿波里餐厅COOKING CLASS No.1, 15th MARCH 2010第一期烹饪课程1) Spaghetti: the most popular pasta dish on the world意大利面：世界上最受欢迎的面类a- How to cook perfect spaghetti怎么烹制绝美的意大利面b- 3 different easy sauce for spaghetti3种简单的意面酱汁c- A tasting set menu of 3 dish by chef Stefano where all studen

7、t will be involved on the preparation由所有学员共同参与协助Chef Stefano准备一套3款菜式的套餐d- Food testing and evaluation菜品品尝及评估e- Wine suggestion酒品推荐f- Detailed recipe schedule of the lesson with step by step pictures, for all student为所有学员准备的附有步骤描述的详细菜谱Menu:菜单：Antipasto allitalianaTraditional mix appetizer传统什锦拼盘Saltim

8、bocca alla romanaPanfried pork escaloppes topped with parma ham and sage served with Spaghetti puttanesca( tomato, anchiovies, olives and cappers sauce)鼠尾草煎猪扒配番茄酱实心面Panna cotta ale fragileVanilla cream pudding with strawberry coulis草莓香草布丁Spaghetti is a long, thin form of pasta, round in cross-sectio

9、n. It is frequently served in a tomato-based sauce, which may also contain olive oil, seasonings, including herbs (especially oregano and basil), and vegetables (for example green peppers, onions and mushrooms). It may also be topped with any of several hard cheeses, such as Pecorino Romano, Parmesa

10、n or Asiago. It may also contain meat in the sauce. Most spaghetti sold and consumed is commercially prepared, then dried. Spaghetti is cooked by boiling the pasta in water until it softens. The consistency or texture of spaghetti changes as it is cooked. One popular consistency is al dente which is

11、 translated from the Italian as "to the tooth" which means it is soft, but with texture. To have a perfect "spaghetti al dente", spaghetti should be derived only from durum wheat semolina, even though spaghetti produced with other kinds of flour can be found outside Italy.The wor

12、d spaghetti is the plural of the Italian word spaghetto, which is a diminutive of spago, meaning "string," or "twine." Therefore literally, the word "spaghetti" means "little strings." It is, however, normal to treat it as an uncountable noun in English, and s

13、ay "this spaghetti is tasty" rather than "these spaghetti are tasty." Similarly, to speak of an individual strand, we would say "there's a piece of spaghetti on the floor" rather than "there's a spaghetto on the floor."Eating spaghetti with a fork and

14、a spoon is perfectly polite, being the traditional Neapolitan habit. However, many other Italians consider the proper way to eat it to be with just a fork, or with the help of the edge of the knife at the very most, like any other dish.Legend has it that Marco Polo brought the recipe for spaghetti b

15、ack from China; however there is evidence that pasta has been made in Italy at least since the 4th century BC. 实心面是一款细长的具有代表性的意大利面，时常佐以番茄酱汁，也含有橄榄油，其他调味料和香草（特别是阿里根奴 和罗勒），还有蔬菜（如：青椒、洋葱或蘑菇）。也可配上任何一种，如佩科里诺、帕玛森 、阿齐亚哥的意大利干酪或肉。多数的实心面在被做成干的被销售的,在沸水中煮至火候适宜.最好的就是”al dente”,口感柔软但筋道。要做到”al dente”的实心面，应该是粗粒小麦粉做的，

16、虽然在意大利依然可以找到其他种类的面粉为原料制成的面。“spaghetti”是意大利语“spaghtto”一词的复数，修辞意为“线”或“麻线”。所以，其字面意思实为“小麻线”。然而用英语竟成了“不可数名词”，其实更应该说“这些面真的很好吃”;同样地，单数的表达“有根面条在地上”也是“there's a piece of spaghetti on the floor”而不是 “there's a spaghetto on the floor.”最文雅的食用实心面的方式就是用叉子和勺子，传统的习惯，然而，其他的意大利人也喜欢只用叉子吃，亦或是像吃其他菜式那样佐以刀辅助。传说是马可

17、波罗把面条的配方从中国带回意大利，不论如何，有证据表明自公元四世纪意大利已经有丰富的面类产品了。SALTIMBOCCA ALLA ROMANA:鼠尾草煎猪扒配番茄酱实心面Ingredient原料· 2 large veal scallops or pork or uncooked boneless turkey breast slices (about 8 to 10 ounces total weight and each 1/3 inch thick, or 2 boneless skinless chicken breast halves)· 两片小牛肉或猪肉或去骨的

18、火鸡鸡胸（总重量大约8到10盎司，每片为1/3吋厚或两片去骨去皮鸡胸）· Salt and freshly ground black pepper· 盐和新鲜的黑胡椒粒· 4 fresh sage leaves· 四片新鲜鼠尾草叶· 2 thin slices prosciutto· 两片风干火腿· 1 1/2 tablespoons olive oil · 一勺半橄榄油· 1/2 cup chicken stock reduced to 1/4 cup· 半杯鸡高汤浓缩至1/4杯·

19、1/4 cup dry Marsala, dry white wine, or additional stock· 1/4杯干玛莎拉（加烈葡萄酒），干白，高汤· 1 tablespoons unsalted butter· 1勺无盐黄油 Directions指导提示Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with

20、 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks. 把肉放入保鲜膜中用肉锤砸至均为1/4吋，撒上盐和胡椒每片肉上放两片鼠尾草叶子，再盖上一片风干火腿切片In a sauce pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and sauce until golden on the first side, about 3 minute

21、s. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm.将橄榄油在平底锅加热，接近高温。放入肉，（有火腿、鼠尾草的那面朝下）。大约3分钟后待酱汁至金黄色，再烹制另一面。放在温热的盘子保温待用。Pour inthe stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan jui

22、ces reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once. 将高汤和酒加热至高温，煮至浓稠再将锅拿离明火并融化黄油后将汁浇在肉上即食。 Spaghetti with Olive Oil, Garlic and Chili实心面佐以橄榄油、大蒜和辣椒This one is pure pasta eaten and savored for its own sake with the minimum amo

23、unt of adornment just a hint of garlic, chili and olive oil.这是一种完全食以原味的面，只是佐以大蒜、辣椒和橄榄油。Method程序Begin by putting the pasta on to cook. Then, just heat the olive oil in a small frying pan and, when it is hot, add the garlic,chili and some freshly milled black pepper. Cook these very gently for about 2

24、 minutes, which will be enough time for the flavourings to infuse the oil.When the pasta is cooked, return it to the saucepan after draining, then pour in the hot oil. Mix well, then serve straight away on warmed pasta plates. 先煮面，与此同时在加热一旁的煎锅中的橄榄油后，放入大蒜、辣椒和现磨的黑胡椒。轻轻烹制2分钟后即入味。当面条煮好后，滤完水后重新放入平底锅锅中倒如热

25、油调好后直接放入温热的盘子即可食用。Spaghetti Carbonara实心面配奶油腌肉蛋黄酱Ingredients原料· 1/2 pound bacon, chopped· 半磅培根丝· 1 tablespoon chopped garlic· 1勺蒜末· Freshly ground black pepper· 新鲜胡椒粒· 1 pound fresh spaghetti, cooked al dente· 1磅新鲜实心面,烹至火候适宜· 4 large eggs, beaten· 打散的

26、4个鸡蛋· Touch of fresh cream· 少许鲜奶油 · Salt· 盐· 1 cup freshly grated Parmigiano-Reggiano· 1杯鲜芝士粉· 1 tablespoon finely chopped fresh parsley leaves· 1茶匙切碎的鲜芫荽叶Directions指导提示In a large sauce pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remov

27、e the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Sauce for 30 seconds. Add the crispy bacon cream and the pasta. Sauce for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking qu

28、ickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.平底锅加热超过中温后,约六分钟即可将腌肉煎至松脆，然后再用纸巾吸去油份。仅留3茶匙油，加入大蒜及黑胡椒调味约30秒，再放入腌肉、奶油及面。调味约1分钟后，加盐的鸡蛋适用。把锅拿离明火并加入鸡蛋，快速搅拌至粘稠，但是不是炒。加芝士、盐和胡椒再次调味，装盘并配芫荽做装饰。Spaghetti Putt

29、anesca帕塔纳斯卡酱实心面Ingredients原料· 1 pound (455 grams) dried spaghetti, the best you can get· 1磅（约455克）优质干面条· 2 cloves garlic, finely chopped· 2半大蒜剁碎成蒜末· 1 handful capers, soaked in water and drained· 一把浸湿并沥水· 2 handfuls big black olives, pitted· 两把去核大个黑橄榄· 12

30、 anchovy fillets, roughly chopped · 12条宽的银鱼柳· 3 small dried red chiles, crumbled· 3个切碎的红辣椒· 1 tablespoon dried oregano· 1汤匙干的阿里根奴· Extra-virgin olive oil· 特级橄榄油 · 2 (14 ounce/400gram) cans tomatoes, drained and chopped· 2听番茄（14盎司、400克），沥水切碎· 1 good h

31、andful fresh basil· 一把新鲜的罗勒· Salt and freshly ground black pepper· 盐和现磨黑胡椒Directions指导提示Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring

32、 to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

33、 把面条在加盐的热水中烹制火候适宜。同时，大蒜、刺山柑、橄榄、银鱼、辣椒和阿里根奴在翻炒几分钟加入番茄，煨4到5分钟，直至番茄酱的浓度适宜。把锅撤离明火，加入沥好水的面条，盖上锅盖。加入撕碎的罗勒，调味，最后淋上特级橄榄油。Thank you for join us today, we hope you can get the authentic feeling and meaning of Italian food and enjoy it at home with your friends and your family.感谢您的参与，我们希望你们可以体会到意式菜肴的真谛并与你们的家人和朋

34、友在家里用餐愉快Cooking class 22 March 2010Traditional Italian Lasagna意式传统千层面· 200 g pre-cooked lasagne sheets · 200克预备好的千层面皮· 70 g grated parmesan · 70克帕玛森芝士粉· 200 g Bolognese beef tomato sauce· 200克牛肉番茄酱· 380 ml milk · 380毫升牛奶· 45 g butter · 45克黄油· 3

35、tbsp flour· 3汤匙面粉 · 1 pinch nutmeg· 一撮肉豆蔻 · salt and pepper· 盐和胡椒 · 1 baking dish· 1个烘烤盘 · 2 saucepans· 2个调味锅 · 2 spoons · 2个勺子· 1 wooden spoon· 一个木勺 · 1 whisk · 1个搅拌器· 1 tea towel · 1个毛巾· 1 tray · 1个托盘

36、83; 1 bowl · 1个碗· Serves: · 4 to 6· Preparation Time: · 40 minutes· Cooking Time: · 40 minutes· 4到6位分量· 准备时间：40分钟· 烹饪用时40分钟1. Step 2: Prepare the lasagne第二步：准备千层面Preheat the oven to 200ºC, that's 400ºF or gas mark 6. Put the sheets of p

37、asta into a large bowl and cover them with warm water. Make sure they're all submerged. Leave them to soak for 5 to 10 minutes.烤箱预热至200摄氏度即400华氏度。把面皮一个大碗，加入热水没过面皮并盖好过5至10分钟。2. Step 3: Warm the milk第三步：加热牛奶To begin making the béchamel sauce, pour the milk into a small saucepan and let it hea

38、t until warm, not boiling.开始制作白汁，把牛奶倒入小的调味锅加热，但不要煮至沸腾3. Step 4: Make the béchamel sauce第四步：制作汁Place the other saucepan over a medium heat and add the butter. When it has melted, add the flour and mix well until smooth. Just before it starts to turn brown, slowly add the milk. Using the whisk, s

39、tir continuously until the sauce begins to thicken.把另一个加热至中温后加入黄油，融化后加入面粉调好。开始变成棕色之前，慢慢加入牛奶。用搅拌器，不停地搅拌直至酱汁变粘稠。4. When thick, season with salt and pepper and a pinch of nutmeg. Then give it one further whisk and remove from the heat.把盐、胡椒和一撮肉豆蔻加入酱汁中，进一步搅拌后离火。5. Step 5: Dry the lasagne第五步：弄干千层面Remove

40、the lasagne sheets one by one from the water and place them onto a tea towel. Then turn them over to pat them dry on both sides. You may need to do this in batches to finish drying all of the lasagne.把面皮从水中拿出来分别将两面都放在毛巾上轻拍至干燥，可以用这种方法弄干整片面皮。6. Step 6: Make the lasagne制作千层面Start by layering lasagne sh

41、eets on the bottom of the baking dish. Next, cover with half of the Bolognese. Then spoon over some béchamel sauce, and finally, sprinkle with parmesan cheese.从烘烤盘底部开始把千层面皮分层摊开，跟着铺上番茄牛肉酱，再撒上帕玛森芝士粉。7. Now repeat the process: the lasagne, followed by the rest of the Bolognese, then the bécha

42、mel sauce and finally the parmesan cheese giving it a generous topping.再把其余的原料重复以上步骤操作，最上面以大量的帕玛森芝士覆盖。8. Step 7: Cook the lasagne第七步：烹制千层面Place the baking dish in the centre of the oven. Cook for about 20 minutes.把烘烤盘放置烤箱中间，焗20分钟。9. Step 8: Serve第八步：食用When the parmesan has turned golden brown, remov

43、e the lasagne from the oven and allow it to sit for at least 15 minutes before serving. Lasagne is delicious served alone or it can be accompanied by a freshly made green salad.待帕玛森芝士变成金棕色，即可出炉，可于15分钟后食用。千层面可单独食用或佐以田园色拉均很美味。Cooking class April 19, 2010 “Risotto and Tiramisu”意式米饭和提拉米苏a- How to prepar

44、e如何准备b- How to serve如何食用c- Food testing and evaluation食品评估与检测d- Wine suggestion酒品推荐1) Risotto: risotto is not just riceRISOTTO不仅仅是米饭Ingredients 原料· chicken broth· 鸡汤· olive oil· 橄榄油· 600 gr white mushrooms, thinly sliced· 600克白蘑菇· 2 shallots, or onions diced·

45、2根葱或者洋葱丁· 350 gr Italian Arborio rice· 350克意大利ARBORIO米饭· 100 ml dry white wine· 100毫升白酒· 100 ml fresh cream· 100毫升鲜奶油· sea salt to taste· 海盐· freshly ground black pepper to taste· 现磨黑胡椒· finely chopped parsley· 切好的芫荽· 50 gr butter·

46、; 50克黄油· 25 gr freshly grated Parmesan cheese· 25克鲜帕玛森芝士Preparation预备1. In a saucepan, warm the broth over low heat.用调味锅把鸡汤加热至低温 2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and thei

47、r liquid, and set aside. 在一个大调味锅中把2勺橄榄油加热至中高温,搅拌蘑菇约3分钟后烹至柔软。把蘑菇和汁液放置一边待用。3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until t

48、he wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. The last minutes add fresh cream加一汤匙橄榄油至煮锅，翻炒葱1分钟，加入米，搅拌2分钟后至

49、米粒外被油包裹。当米粒被烹制至金黄色，倒入酒不停地搅拌至酒被完全地吸收。米饭中再加半杯鸡汤，不停地搅拌至鸡汤也被吸收，继续加半杯，不停地搅拌至汁液再次被吸收大约15至20分钟至火候适宜，出锅前加入鲜奶油。 4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. 2) ) Tiramisu: the most delicious Italian dessertIngredients·

50、6 egg yolks· 6个蛋黄· 230 gr white sugar· 230克白砂糖· 300 gr mascarpone cheese· 300克玛斯卡蒙芝士· 500 ml heavy whipping cream· 500毫升搅打的奶油· Ladyfingers· 手指饼干· 80 ml coffee flavored liqueur· 80毫升咖啡酒·  5 gr unsweetened cocoa powder, for dusting·

51、· 30 gr semisweet chocolatePreparation1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. 2. Add mascarpone to whipped yolks. Beat

52、 until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. 3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, c

53、offee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. 4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Cooking class May 4, 2010 “Ravioli ( Italian dumpling) and Panna cotta pudding”意大利馅饺

54、和香草布丁e- How to prepare如何准备f- How to serve如何食用g- Food testing and evaluation食品评估与检测h- Wine suggestion酒品推荐3) Ravioli ( Italian dumpling)意大利馅饺Ingredients原料Dough:面团· 500 gr. all purpose flour· 500克准备好的面粉· 4 eggs· 4个鸡蛋Filling:馅料：· 500 gr. fresh spinach· 500克新鲜菠菜· 1 tabl

55、espoon salt · 1汤匙盐· 1 pound ricotta· 1磅里考特芝士· 1 egg · 1个鸡蛋· 2 tablespoons heavy cream· 2汤匙奶油· 4 tablespoons grated Parmisan cheese, plus 4 tablespoons for garnish· 4汤匙帕玛森芝士粉，另外4汤匙用以装饰· Nutmeg· 肉蔻粉· Pinch black pepper· 一撮黑胡椒Sauce:酱汁：

56、83; 100 gr. Butter· 100克黄油· 1/4 teaspoon nutmeg· 1/4茶匙肉蔻粉 · Sage leaves· 鼠尾草叶Directions指导提示To make the ravioli dough, make a crater with the flour on your tabletop. Add the eggs to the center of the flour crater. Partially incorporate the flour into the eggs with a fork. The

57、n knead the flour and eggs together to form dough. Knead until the dough is thoroughly worked together, approximately 4 to 5 minutes. Reserve until the raviolis are ready to be assembled.做意大利面团，在面粉中心留一圆形空心并加入鸡蛋。用叉子慢慢将面粉和入蛋液然后用手和大约4.、5分钟至成型，待用。In a pot of boiling water, cook the spinach with half of

58、the salt until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly. In a mixing bowl, combine chopped spinach, ricotta, egg, heavy cream, and 4 tablespoons Parmisan cheese. Season with the nutmeg, remaining

59、salt, and black pepper.To make the sauce, melt the butter in a saucepot. Simmer the nutmeg and sage in the butter for 1 minute. Reserve until the raviolis are cooked.To assemble the raviolis, cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. Place 1 spo

60、onful of filling onto 1 sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch from each other. Place 1 of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a plate lightly dusted with flour. Do not stack the raviolis, because they will stick together. When you are ready to cook the rav