1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/諾瑪義大利麵：炸茄子與番茄羅勒醬rich600338<blockquote class="wp-embedded-content" data-secret="91LMEzFI63"><a href="https://marcwiner.com/zh-hant/pasta-alla-norma/">諾瑪義大利麵：炸茄子與番茄羅勒醬</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/pasta-alla-norma/embed/#?secret=91LMEzFI63" width="600" height="338" title="諾瑪義大利麵：炸茄子與番茄羅勒醬 — Marc Winer" data-secret="91LMEzFI63" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/pasta-alla-norma-en-tete-750x853.jpg600682熱騰騰的諾瑪義大利麵上桌了，細扁麵裹著油亮的番茄醬汁，上面鋪著用橄欖油煎至金黃的茄子片，撒上雪花般的鹽漬瑞可塔起司或佩科里諾起司，最後以新鮮羅勒點綴。這是一道簡單的西西里料理，25 分鐘就能做好2 人份。它也能做成低碳水版本，因此收錄在我的生酮麵包與麵食中。https://marcwiner.com/zh-hant/pasta-alla-norma/zh-hant諾瑪義大利麵：炸茄子與番茄羅勒醬義式主菜250252人份100 克 義大利細扁麵 (低醣版本可改用鷹嘴豆黃豆細扁麵)200 毫升 過篩番茄泥1 至 2 茄子3 瓣 大蒜1 大把 羅勒 (新鮮的，另備幾片葉子作裝飾)75 至 100 克 佩科里諾羊奶起司 (或鹽漬瑞可塔起司)50 毫升 橄欖油 (特級初榨)凱爾特海鹽 (（1 大匙用於茄子，另加 2 小撮）)12https://marcwiner.com/wp-content/uploads/2026/10/pasta-alla-norma-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400