看这个纪录片,你会发现,有一个和你志同道合嘴贫爱损人但是又无时无刻不在关心你知道你想要什么的好基友是多么幸福快乐的一件事情!
名字叫《贪嘴意大利》,以两个故乡在意大利但在外漂泊了好几十年才回来的美食家视角,重温了他们童年里记忆中的味道~果然是美食王国的意大利啊,画面里的美食总是让人充满了向往,有生之年能去一趟意大利想必是各位标准吃货的梦想吧!
#你想要做出美味,必须要用上好的食材,而在意大利,这些食材好处都是,你可以就地取材,作出美味,这就是意大利美食的秘诀。
身在意大利,不必去那些精选的餐厅,只要你偷偷摸摸的话,就能尝到这些美味!
有如此多美食的意大利,人生何求?
看完后对里面的菜实在是念念不忘,整理了部分特别想做的食谱
还有很多,也许未来会慢慢update上来
先把链接放上来供参考:
BBC官网://www.bbc.co.uk/food/programmes/b01gk0b2/recipes
以下是我想跟着菜谱做的菜:
1. Pork fillet with honey and ginger (Serves 4-6)
Ingredients:
(1) 6 tbsp extra virgin olive oil
(2) 100g pancetta or bacon, roughly chopped
(3) 800g 12oz pork fillet
(4) 2 garlic cloves, left whole
(5) 4 tbsp honey
(6) 1cm fresh root ginger, peeled, finely sliced
(7) 2 carrots, roughly chopped
(8) 4 baby parsnips, peeled, cut in half
(9) 4 shallots, halved or quartered, depending on size
(10) 2 sprigs fresh rosemary
(11) 300ml vegetable stock
(12) freshly ground black pepper
Method:
(1) Heat the olive oil in a lidded saucepan and fry the pancetta until golden-brown. Remove from the pan and set aside. Fry the pork in the same pan used to cook the pancetta for 4-5 minutes, or until browned all over.
(2) Add the garlic, honey and ginger and continue to cook over a medium heat until caramelised.
(3) Add the carrots, parsnips, shallots, rosemary, cooked pancetta, stock and black pepper, cover with a lid and cook on a medium to low heat for 30 minutes.
(4) Check the vegetables are tender, remove them and set aside.
(5) Continue to cook for another hour, or until the meat is tender and cooked through. Remove the pork from the pan and set aside to cool slightly. Carve into thick slices.
(6) Return the vegetables and the pork slices to the pan to heat through before serving.
2. Seafood linguine (Serves 4)
Ingredients
(1) 500g/1lb 2oz mussels
(2) 250g/9oz whole raw prawns
(3) 6 tbsp olive oil
(4) 1 garlic clove, crushed
(5) ½ red chilli , finely sliced
(6) 50ml/2fl oz white wine
(7 )1 lemon , juice only
(8) small bunch flatleaf parsley , roughly chopped
(9) 400g/14oz linguine
(10) salt and freshly ground black pepper
Method:
(1) Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact.
(2) Heat the olive oil in a large lidded saucepan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them.
(3) Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper.
(4) Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately.
3. Warm chocolate and amaretto pudding (Serves 6)
Ingredients
(1) 500ml/18fl oz milk
(2) 1 tbsp plain flour
(3) 2 tbsp caster sugar
(4) 1 vanilla pod , halved lengthways, seeds removed
(5) 80ml/2½fl oz Amaretto (or other almond liqueur )
(6) 100g/3½oz dark chocolate , finely chopped
(7) 50g/2oz unsalted butter
(8) 30g/1oz amaretti biscuits, crushed
Method
(1) Warm the milk in a saucepan over a low heat.
(2) Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously.
(3) Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens.
(4) Remove the pan from the heat and stir in the chocolate and butter.
(5) To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits.
4. Lemon and ricotta tart (Serves 8)
Ingredients
For the pastry
(1) 1 x 400g/14oz ready-made puff pastry
(2) plain flour , for dusting
(3) 1 lemon , finely grated zest only
For the filling
(1) 300g/10½oz ricotta cheese
(2) 200g/7oz mascarpone cheese
(3) 200g/7oz candied peel , roughly chopped
(4) 125g/4½oz caster sugar
(5) 6 free-range eggs , separated
Method
(1) Preheat the oven to 180C350FGas 4.
(2) Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.
(3) In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.
(4) Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.
(5) Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
(6) Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.
(7) Set aside to cool for two hours, then sprinkle with lemon zest.
5. Easter lamb with peas (Serves 6)
Ingredients:
(1) 1kg/2lb 4oz boned lamb shoulder , cut into large chunks
(2) 150ml/5fl oz extra virgin olive oil
(3) 2 onions , roughly chopped
(4) 1 large carrot , sliced
(5) 1 celery stalk, roughly chopped
(6) 5 garlic cloves, crushed
(7) ½ x 50g/2oz tin anchovy fillets
(8) handful thyme sprigs
(9) 1 red chilli , sliced
(10) 250ml/9fl oz white wine
(11) 25ml/1fl oz white wine vinegar
(12) 250g/9oz fresh or frozen peas
(13) 400g/14oz potatoes , cut into quarters
(14) 200g/7oz cherry tomatoes , halved
(15) salt and freshly ground black pepper
(16) 6 portions fresh bread , to serve
Method:
(1) Season the lamb chunks with salt and black pepper. Set aside.
(2) Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over.
(3) Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes.
(4) Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half.
(5) Serve hot with plenty of bread to mop up the sauce.
Antonio Carluccio, OBE OMRI (Italian pronunciation: [anˌtɔːnjo karˈluttʃo]; 19 April 1937 – 8 November 2017) was an Italian chef, restaurateur and food expert, based in London. He has been called "the godfather of Italian gastronomy", with a career of more than 50 years. He is perhaps best known for his television appearances, including his partnership with fellow Italian chef Gennaro Contaldo, and their BBC Two television series Two Greedy Italians. Carluccio died on 8 November 2017.
以上摘自維基百科
【【记录/美食】两个意大利吃货(中英双字)-哔哩哔哩】 //b23.tv/N5OkWKi
Antonio老爷子直接坐在葡萄架旁,捧起葡萄就送进嘴里,这个吃遍全世界的美食家、享誉盛名的意大利大厨像个孩子初尝大自然的原汁原味,惊喜万分之余,心满意足,老爷子对食物单纯的痴爱仿佛有魔力,令我也体验到吃进嘴里的葡萄直击味蕾和心脏,然后辛福感在全身蔓延的感觉。
白羊和水瓶的搭檔,精彩無比!我有個意大利的長笛老師,非常喜歡意大利人的直率,樂活。
Ep. 01 家庭的意義 媽媽的味道
Modena:意大利餃子 維納斯的肚子 - Tortellini; 黑醋; Tortellini in Brodo 湯餃;Riccota Dumplings; Giovanni Rana 牌機器餃子
Bologna: 胖子城,眾塔之城;Foccacia火腿;傍晚出門 Aperitivo開胃酒-Lambrusco e Culatello+Culatello火腿;愛的氛圍 - Warm Chocolate & Amaretto Pudding + Zabaglione甜點;Scottiglia di Cinghiale燉肉(為什麼要吃兔兔)+ Slow Cooked Family Stew with Polenta意式玉米糊;奶酪:Bastardo;Grana;結尾來個無花果 最愛。
感覺意大利人的飲食和山西的好像!!!!!
Ep. 02 Bon Appetit
Amalfi Coast:夏天的水果 直接從樹上摘得檸檬,桃子。(¯﹃¯)
Minori:聽爺爺講那過去的事情,Cucina Povera(Fussili)好像山西的搓莜面;Panne Cotto + Parmesan舊麵包和番茄醬,老人不捨得扔食物; Ragu alla Napoletana 拿破崙肉醬面
Gragnano:山羊奶酪; Ricotta and Lemon Tart(Cedro 檸檬柚)+烤梨;生食海膽;Linguine with Prawns and Mussels海水煮麵 哇哦
Naples(Campania):意大利的內臟 pizza的誕生地,最簡單的意大利國旗三色 Pizza Margherita;街頭小吃 炸披薩Pizza Fritta instant food像炸油餅(後面這段彈唱我無法恭維。。。)。離開故鄉的滋味,難受。米其林二星:Rossellinis
Ep.3 南北差異
Piemonte大區(阿爾卑斯山脈):-Borgofranco:地域自豪。土豆香腸。Asti:賽馬節 Capunet香腸捲心菜;Insalate di carne cruda生肉醬沙拉;700歐一公斤的松露-Pasta Ribbons with chicken liver sauce雞肝醬白松露意麵;水稻Carnaroli Risotto;釣青蛙;德國的-Apple Strudel蘋果餡餅;法國的:Le Petit Baba-Turin-蜂蜜薑片里脊肉
Ep. 4 朝聖之旅
馋坏我了。舌尖上的意大利啊。吃不着。减一。哼
看过最好的美食节目,不仅美食,还有文化,友情,不时爆出的一两句超精彩的对话,最后还特别可爱!完爆Gordon和Jamie。
满足了我的一个梦
看这系列的下场就是迫切渴望冰箱里的一切食物。
还是爱中餐,中国胃。了解很多意大利文化,家庭方面跟中国很像。
看完MASTERCHEF看这个真是。。。还有最后一个标签是什么情况!!!
感觉就是各种乱炖啊......
俩老爷子太可爱了TvT
番茄番茄番茄番茄番茄番茄番茄番茄番茄番茄西红柿番茄番茄番茄番茄番茄番茄;意大利人现身说法:人体对高脂肪和高糖高胆固醇的狂热和迷恋!
天啊一起做菜太甜了T^T 【意大利口音的英语莫名的可爱www
“你只需要食物和爱”。一部对于美食、故乡以及好时光满溢着热爱的纪录片,由两位纯正的意大利国宝级厨师话痨般的逗趣闲谈中铺展开来,佐以意大利空阔的好风光、充满生活情趣的鲜活意大利人、对于文化政治甚至宗教的闲言碎语,再填以少许令人动容的对于美食的热爱和连珠妙语,光鲜欢快又让人回味无穷。
I am in love with italian food
这两个老头真是太太太太可爱啊!!!!看得肚子饿死了!!!!!
俩老大爷除了大男子主义之外都挺好的
不想追
两个老玩童很开心的回到故乡意大利,都是少小离家到了英格兰,不意外,又是BBC出品。意大利的面条其实真的很像中国的了,我觉得种类肯定不如我们那么丰富,毕竟我们的幅员和人口都多得多。意大利人炖菜烹饪肉类的方法其实比较单一了,但跟我们异常相似,橄榄油,洋葱、红辣椒爆锅,肉呢会用红葡萄酒去腥(我们用料酒),但他们使用大量葡萄酒,我们可能少量料酒加鸡汤或者水替代,作用相同,调味他们用西红柿酱膏,我们可能各地就依自己的食材,花样就更多了,各种酱油、各地的酱。多年前我买了一瓶李锦记的柱侯酱做了牛肉,对于烹饪新手来说,一切都那么简单,就可以达到非常美味的状态,使得信心倍增。我们的酱料其实更加丰富。但意大利给人非常亲切熟悉的感觉,菜式家常,注重口味。意大利饮食就是欧洲的中国。
怎么会有这么可爱的纪录片!!看两个老头逛吃逛吃也太幸福了!
3.5 真是不错。故乡行、味觉之旅、还夹带着探讨社会问题。美食下料之狠难以置信。
wonderful!
看着就有了食欲和做菜的欲望!真好!!我着实不适合制作那种精细的菜肴,比较合适这种粗犷而又新鲜的料理