贪嘴意大利第一季

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.

看完这部纪录片，瞬间就能体会到，为什么意大利如此不擅长战争了。

回家做美食它不香么？

地中海环境决定了意大利美妙的自然风光。金色的阳光，蔚蓝的海洋，芬芳的果香。面对美景美食，情不自禁就会想写诗歌赞美，写歌剧咏叹吧。

意大利的畜牧业实力着实惊人。最低配的牧人也会有几头羊。可想而知，整个国家拥有的奶量和肉量可谓是极其丰富，自然而然也就做成了各种各样的奶酪和火腿。大量的奶酪和肉几乎出现在每一道日常的菜里。这个饮食结构给我的感觉就是，它不腻么？

从美食上也可以看出法国与意大利的不同（甚至有点理解它俩为什么两次世界大战都没有结盟了，从文化的角度出发，真的不是一路人）。无论是美食还是艺术，意大利更跟随自然的感受，而法国就显得更加追求精致和创造力。

看完这部纪录片，我不觉得意大利是懒散，而是文化氛围太浪漫轻松愉悦，导致了它没太有头悬梁锥刺骨的必要（地理环境某种程度上会影响民族性格），而这种氛围也注定了意大利会成为文艺复兴的发源地。

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？

一开始觉得这两个意大利男人好烦怎么一直强调女人要学做饭，不做饭找不到男人，什么鬼？不想学就是不想学，有什么关系，男人找老婆是找厨子么~可是第一集最后的部分去了San Patrignano，一个为失足年轻人恢复建康学习生活的地方，整个就是给我看哭了。这里的年轻人都是曾经吸毒犯罪入狱有爱滋无家可归的人，在这里可以学习做饭做奶酪各种和食物相关的技能，在这个过程里慢慢学习生活和与人相处。其中一个年轻人对奶酪制作充满了热情，他以前是个诈骗犯，我想这大概也是个很有创造力的年轻人，只是以前用在了犯罪上，现在用在做奶酪上。结尾时San Patrignano的工作人员说: You can't buy it, because it's free. 我们这里的生活你是买不到的，因为一切都是免费的。简单的制作食物也可以是治疗，健康的生活方式就是治疗。真想去参观下San Patrignano.

S01EP1 配着美食美景和轻快的BGM，两个主持人seduce来seduce去 (￣ェ￣;)…… 看着他们豪放地加入各种黄油、奶酪、糖，总是有点不敢尝试。美食固然诱人，可热量实在堪忧。 以前以为东亚的我们对传统家庭的重视比较严重，不知道这个在地中海边和我们遥隔千里的地方也会有“食物是用来传递爱”“唯爱与美食不可辜负”（赞字幕组的翻译~）的说法。对美食与爱的推崇是完全没有时空分异的。 母亲在家中做出的传统美味——整个第一集基本是围绕这个主题进行的。从传统家庭一起制作饺子（话说这个饺子的体积太小了，怪不得吃一顿要这么多人一起动手），在料理学校学习烹饪的年轻女孩，想要为家人制作美食的单身姑娘，在康复中心感受到家庭温暖的被美食治愈的年轻人。 最后提到的San Patrignano 康复中心，让我想到了《挪威的森林》里面直子居住的地方。一样是被社会抛弃的人们的庇护所，各展所长，自给自足，日出而作，日落而息。虽然是逃避社会的地方，但是却让人禁不住希望这个就是真实的社会。