贪嘴意大利第一季

2017.11.11更新

三天前听说老爷爷去世的消息真的很伤心。对他的其他节目或者工作并不了解，仅有一些听闻都是这部剧里知道的。但从这部片子里便能看出老爷爷是多么可爱的一个人，就像我在呆梨遇到的每一个可爱的店主爷爷一样。R.I.P

很久没有因为一部纪录片而心潮澎湃。之前很多次点开，看了十五分钟就关掉。大概是意大利的一年，让我对这个片子除了食物之外的内容有了更深的感情。

就食谱本身而言，看过一遍其实都忘的差不多了。我本来就不喜甜食，蛋糕布丁之类的看看热闹就很满足；肉食蔬菜之类的，觉得片子里介绍的菜品难度不大，而且很可能我也稀里糊涂做过，毕竟在呆梨，（能买得起并觉得可以接受的）食材就是那些，而且家里坑人的炉子除了炖菜也做不出什么别的来。倒是很怀念无数个做乱炖菜的日子，而且我自认为做饭的时候也是很虔诚，必须前一天晚上想好第二天吃什么，起床第一件事就是把肉解冻，一边端着咖啡在厨房里吃早饭一边端详冰箱里和架子上有什么可以炖在一起的食材，然后临近中午就开始准备起来，细细掂量每种食材加多少，揣测一些没有做过的菜放进去会是什么味道。

虽然并不是很认真很精致的做每天的饭，但是总觉得，如果去了另外一个国家，对待做饭这件事情就会是另外一个态度。毕竟，每天看到那么多种不一样的prosciutto和fromaggio，很好奇它们的味道都是怎样的，而且尤其是夏天，太阳落山很晚，在夕阳中的厨房里，总会产生做点好吃的的冲动，并且想在饱餐一顿之后捧着肚子去超市，探索明天可以接着吃什么。

回到片子本身，除了两个老顽童基情满满的插科打诨以及好吃的之外，让我影响深刻的其实是一些细节的故事。

S1E1

在旅途之中，Gennaro为Antonio安排了一次相亲，简直是old romantic。

两人在餐馆里采访当代女性对做饭的态度，一个女犯罪新闻记者一脸酷帅，大意说是我忙了一天了才不想做饭，我要花时间干其他喜欢做的事情。后来在那个烹饪学校里，她学做tortellini一脸幸福，表示靠做饺子认识活生生的朋友比成天对着死人开心多了有没有，然后开始和老师憧憬用一盘饺子勾搭男人。表示不懂为什么她们那么自信没有一个意大利男人会say no to tortellini，明明觉得那货里包的肉简直是塑料口感。

最后两人去一个戒毒康复中心，在这里，曾经的瘾君子通过做饭（还有各种奶酪）来重新认识自己，找到自己的价值，通过在大的不像话的餐厅（dinning room，而不是食堂canteen）里和所有人一起吃饭，找到自己从未体验过的家和友谊的滋味。不禁想起以前在哪里看到，米兰有家还挺fancy的餐厅，所有的厨师都是旁边监狱的重刑犯，在餐厅里工作也算是重返社会的第一步吧，据说食物很精致很好吃。

S1E2 这一集的核心都是cucina povera，没有想到意大利面居然是“穷人的食物”中的一种。很难想象在一个西方国家里，有人也会贫穷而吃不上饭，周围的果子拿来就吃，手工做的螺旋面是一种高级的食物。Gennaro的姨妈讲，以前家里手工做出的螺旋面，会被外面的商人收购，一家人用这些钱，去买ready-made的面和其他一点点食物。

在最有名的意面工厂里，继承了家族制面秘方的小哥嘲笑买超市里所谓“新鲜意面”的人，表示意面从古罗马时侯就一定是干的，用来叠起来储存很久（lasagna），应对困难的时侯，所以只有那些干燥的意面才是好的、正宗的。虽然一直对各种意面无感，听到这些故事，略对这种有内涵的食物刮目相看。

S1E3

campanalismo来源于campanile，即每个意大利小镇的钟塔，引申为一种地域的精神与意识，可以体现在赛马节这样的节日里各个社区分明的集体意识上，又可以体现在广场上鬼鬼祟祟卖松露给熟悉的人上。

frog fishing简直吓了我一跳，谁说只有中国人什么都吃，意大利人也会吊上来青蛙当场就炸着吃啊。

头一次听说“菜市场导游”这个职业，因为很多意大利人对外来的食材抱有好奇同时也充满恐惧，所以有专门的菜市场导游来向人们介绍这些“新奇”的蔬菜水果。虽然两位老爷爷对各种外国蔬菜水果表现出理解甚至称赞，但在年轻姑娘的fusion饭馆里，两人一脸失望，表示你做的这货根本不是risotto。我以为两位在英国见识各种阵仗的老爷爷会对这种fusion更加宽容，结果其实他们骨子里仍然坚持着一种叫italian的食物。大概不仅是意大利，所有在传统与现代面前疑惑与徘徊的文化都如此吧。

S1E4

Gennaro坚持睡在教堂地下室，将圣物一件件摆在床头柜上，空荡的地下室寂静无声，此刻，Antonio在餐厅里愉快地倒酒，听着红酒撞击玻璃杯的声音陶醉不已；Gennaro在心心念念的教堂里听着圣乐，而混剪在一起的是Antonio在小饭店里吃饭刀叉摩擦盘子的声音，Gennaro说，与他一样热衷宗教的人们也许只是looking for something simple in 啊confusing world，Antonio则说，在这里，对宗教的追求已经成为一种商业行为，教堂外的饭店也只是用很简陋的食物去喂饱顾客，make a lot of money with shit。

很遗憾，因为语言的问题，没能去享受最地道的意大利食物（尽管可能很难吃），也就无法更深地去体会这种文化。但话说回来，虽然吐槽很多，但比起法国人不知从哪里来的拯救苍生、自由万岁的优越感和德国人的苦大仇深和圣母情怀，还是喜欢意式的傻、懒、馋单纯和没心没肺更多一点。信奉所不能理解的神明，却阻挡不了我享受俗世的欢愉；即使贪婪是罪孽，仍愿我们都greedy for food，greedy for family，greedy for life。

看到一半才知道Antonio老爷爷去年底过世了Q Q 于是再也不会有第三季了_(:з)∠)_ 四集是通过上下班和午休的碎片时间看完的，两个絮絮叨叨的老爷子环游意大利一路品尝当地美食一边自己做饭的纪录片。第一集基本上围绕着love and family，第二集是Gennaro故乡意大利南方美食，第三集是Antonio故乡北方，最后一集讲到了朝圣之路，与修道院，宗教节日相关的美食。

虽然说Antonio一些想法还是蛮传统的，比如女孩子应该学习烹饪为家人做饭，再比如对意大利传统美食的执念以及与其他菜系融合的一些负面意见，但并不会觉得很强硬而反感，反而是那种絮絮叨叨的感慨让人觉得非常可爱。

将美食与生活，人生的经历以及爱联系在一起使整个片子有了温度。比如讲到几千个无家可归的失足青年组成了大家庭一起制造奶酪，一起做饭，一起用餐谈笑。食物成为了最好的治愈。再比如亡灵节大餐之前，小男孩搬来椅子留给已经过世的老奶奶。还有对故乡琐碎的记忆，很打动人心。无论是配乐以及意大利城镇的镜头捕捉，都非常非常的美腻，并不逊于食物本身的特写镜头。

菜谱的话到蛮想试试各种面食的。以前看意大利菜的菜谱总觉得食材陌生做起来也有点复杂，但纪录片里感觉超随意的，搓手手gif

最后记一下第一集片尾的老生常谈惹，life has two principal functions, all you need is food and love.

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.

这是目前为止我最喜欢的游记了，没有之一！！！我们每一个人都差一个Genaro 这样的活宝挚友，和一段这样探索全国的旅行。美食，美景，文化。原本可能死板无趣的纪录片被两位老伙伴变成了一段充满趣味的旅程！

写这篇文章不为别的，就是为了回味一下我的意大利之旅。2018年冬天我有幸来到了这个美丽的国家，本意不为美食而来，和吃的沾不上半点关系，最后却变成了收集美食recipe召唤神龙之旅。

给你们瞄一眼我收集的菜单。👇

虽然我现在已经忘了一些到底是什么🤦‍♀但是我能记住的都非常美味！

美食美酒都要与朋友家人一起享受才好吃

美丽的早晨 享受早餐

我第一次做的pasta

除了美食，还有美景~

我待在伦巴第区的加达湖畔，空气清新，街道干净，市场上有新鲜的水产和蔬果，过着这样的生活，夫复何求？🥺

当然，过久了还是会想吃中餐。我当时最想的就是马上吃一碗家乡的炒粉😂毕竟两个国家的菜的美味还是很不同的。

我现在已经不知道这两个老伙伴做菜是怎么做的了，我只记得橄榄油、黄油，总是要加帕玛森奶酪，糖和盐从来都是致死量😂怪不得两位大厨都是圆圆的，不过也说明了他们做得很好吃。

一个是虔诚的基督教徒，一个是坚定的无神论者；一个来自贫穷的意大利南部，一个来自富裕的意大利北部；一个淘气顽皮如二哈；一个慵懒优雅如加菲；他们都是厨师，他们都爱美食，他们是人生中难得的莫逆。暮年，他们回到阔别数十载的意大利，开始了真正的、属于自己的寻根之旅。他们探访彼此的故园，缅怀逝去的亲人，看望曾经的朋友，伤怀消逝的传统，复刻记忆中的美食；他们一路聊大天儿、吹牛逼、打嘴炮，也一路烹饪各种好吃的，然后毫无节制地吃掉；他们总是欢笑，有时沉静，偶尔流泪，让你期待自己的晚年也能这样安然渡过。刚才得悉安东尼已经过世了，所以这部纪录片也不会再有第三季了，非常伤感，脑海里是两个老头持杖在树林里找蘑菇的画面，一地落叶，满天红枫，人生的季节也恰好是绚烂的秋天。

S01E02 57:00

【【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。

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