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.

厚重的铸铁锅，砖头累起来的烤箱，树上的水果，南意的海岸和阳光……

最初喜欢上Gennaro是在Jamie Oliver的Youtube频道上。在各种撕逼骂战带节奏的网络平台中，Jamie和Gennaro的视频下面都是清一色的正能量留言，或是搞笑的插科打诨，或是认真的发问，或是各种赞美，可以说是各类社交平台上很难得的一方和平净土，每次心情不好就会点进去看，然后发觉世界上还是有很多美好的人和事。

Antonio不知道是不是年事已高，Jamie的频道里只有他的寥寥几个视频，不过也看得很开心。

看着的时候就想起自己在珠海的家，也住着自己的奶奶，她会包美味的韭菜饺子，端午的咸肉粽，会在清晨去市场买回我爱吃的佛手瓜……

世界有各种各样不同的美食，但是不变的是人们对记忆之味的眷恋。

而且每次看Gennaro就超开心！十分开心！会忍不住跟他一起笑！技术层面讲，里面的食谱操作很可行，材料易得，需要的只是时间和耐心，就能在家体验到正宗的南意美味……再大喊一句，"Why I cook so good!"

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