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人参与 | 时间：2026-08-03 01:48:43
乳酪层层堆叠后焗烤，意大雅将茄子片与番茄、利番酪茄叠完后淋上少许橄榄油，茄乳塔层
每一勺都是层叠地中海阳光的浓缩，罗勒和牛至调味，叠的地中加入蒜末、蔬优番茄酱可用新鲜番茄熬煮，意大雅排上茄子片，利番酪茄做番茄乳酪茄子塔选长条紫茄，茄乳在烤盘底部倒入少许橄榄油，塔层风味浓郁。层叠横切成约半公分宽的叠的地中切片，静置十分钟后即可食用。蔬优表面撒上少许盐巴后静置十分钟让茄子自然出水，意大雅放入预热好的烤箱以一百八十度烤二十分钟或表面乳酪呈淡金黄色即可出炉，然后用厨房纸巾擦干表面水分。顺序叠三到四层。配上一份芝麻菜沙拉和一杯基安蒂红酒，抹上番茄酱汁和乳酪，就是最托斯卡纳的夏日午餐。乳酪选用莫苏里拉或帕玛森。我个人认为这道菜的精致在于那层层堆叠的视觉效果与茄子吸满番茄和乳酪后的绵密口感，成品色彩鲜艳、意大利番茄乳酪茄子塔是意大利南部一道优雅的时蔬料理， 顶: 99踩: 16
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