| 时间 | 英文 | 中文 |
|---|---|---|
| [00:33] | What a lovely day, and | 多美好的一天 |
| [00:35] | when the sun shines like this, I get so happy. | 阳光明媚的天气 让我感到特别开心 |
| [00:38] | I’ve fired up the wood oven, | 我已经在烤炉里生好了柴火 |
| [00:40] | which is brilliant fun. | 过程相当有趣 |
| [00:41] | I’m going to go pizza mad today. | 我会把今天变成披萨狂欢日 |
| [00:43] | The thing about pizza is, | 关于披萨的制作 |
| [00:44] | yeah, there’s strict rules in the ways you do it and all that, | 需要遵循严格的制作方法 |
| [00:48] | but it’s not all about cheese and tomato. | 可不仅仅是奶酪加番茄这么简单 |
| [00:50] | What I want to do is go round the garden in general, | 现在我想要在菜园里转转 |
| [00:53] | see what it’s got to offer | 看看能取哪些食材 |
| [00:54] | and see if I can get it on the pizza. Beauty. | 能用来制作披萨 真好 |
| [00:58] | Look at this. | 瞧瞧这个 |
| [00:59] | Swiss chard is brilliant, completely native to this country. | 色彩鲜艳的唐莴苣 真正本国原产菜种 |
| [01:03] | Er, a classic, classic green, | 多么经典的绿色 |
| [01:05] | I mean, better than spinach I believe. | 甚至比菠菜还要夺目 |
| [01:07] | Just colourwise, you know, you want to eat it. | 这样的颜色 你光是看着就想吃 |
| [01:10] | I want to show you this here, | 我还想给大家展示下这个 |
| [01:12] | I’ll probably pronounce it wrong. | 我的发音可能不准确 |
| [01:14] | The Italians call this Agretti. | 在意大利被称为猪毛菜 |
| [01:16] | We call it, in England, Monk’s Beard. | 在英格兰 我们称它为”和尚的胡子” |
| [01:18] | You pick it like that | 像这样摘取后 |
| [01:20] | and blanch it for about a minute and a half in boiling, salted water. | 放入加了盐的沸水中焯大概一分半钟 |
| [01:24] | Dress marinate in oil, lemon, salt, pepper | 再用食用油 柠檬 盐和胡椒腌渍 |
| [01:26] | and it’s absolutely delicious. | 绝对美味十足 |
| [01:28] | It’s so, it’s kind of spinachy, it’s brilliant with seafood. | 它带有些菠菜的味道 和海鲜是绝配 |
| [01:32] | But also, what I like to do, is get mixed different greens | 另外 我特别喜欢混搭多样绿色蔬菜 |
| [01:35] | and have this as part of it, and use it with roasted meats. | 包括手上这种 一起来搭配烤肉 |
| [01:39] | The great thing about growing things like Agretti | 真正让这些绿色蔬菜 如猪毛菜 |
| [01:41] | which are unusual, | 与众不同的地方是 |
| [01:43] | is they taste incredible, they’re easy to plant, grow. | 它们不仅味道绝佳 还容易种植和生长 |
| [01:46] | They’re relentless in growing back once you’ve cut it right back, | 一旦切割过 它们又会疯狂生长回来 |
| [01:50] | so you can treat it horrible, | 所以你不需要特别悉心照顾 |
| [01:52] | shwing, take it all, grow back up again. | 尽情收割 它们还会继续长回去 |
| [01:55] | Chard’s the same, Cavolo Nero’s the same. | 唐莴苣和羽衣甘蓝也是如此 |
| [01:57] | You’d be amazed how many | 你会惊讶于 |
| [01:58] | months of the year in grotty old England, you know | 它们从艰苦的旧英格兰时代开始 |
| [02:01] | these things chug along and grow for you. | 历尽岁月沧桑却仍展示着顽强的生命力 |
| [02:03] | For the Swiss chard and agretti I’ve got a metre square there. | 我种了一平米的唐莴苣和猪毛菜 |
| [02:06] | It’s too much for my family of four, | 就已经大大超过一家四口的需求 |
| [02:08] | I can’t cut it quick enough. | 我都来不及收割 |
| [02:09] | It’s like that over half the year. | 这形势持续了半年多 |
| [02:12] | These are good ones, | 这些蔬菜长势喜人 |
| [02:13] | these are bread and butter of the garden really. | 它们在菜园里相互辉映 共同生长 |
| [02:35] | OK, so in the world of pizzas | 在披萨制作上 |
| [02:37] | there’s two things that are incredibly important. | 最关键的还是两样东西 |
| [02:40] | First and foremost is the dough, the bread, absolutely. | 首要的就是面团和面皮 这点毫无疑问 |
| [02:43] | Secondly, is the tomato sauce that you use. | 其次就是你使用的番茄酱 |
| [02:47] | And for me, I’m going to crack on with the tomato sauce first | 而我会先从番茄酱开始着手 |
| [02:50] | because it’s so, so quick. | 因为制作起来非常快 |
| [02:52] | My mentor, Gennaro, | 我的老师 詹纳罗 |
| [02:53] | he showed me this tomato sauce | 他曾向我展示他的独门番茄酱做法 |
| [02:56] | and it’s brilliant. | 非常巧妙 |
| [02:56] | So, so quick. | 做起来非常快 |
| [02:58] | Pick yourself some nice basil. | 先取一些新鲜的罗勒 |
| [03:01] | Then we’ve got some garlic here, just take the ends off. | 我们这还有些大蒜 切掉末端 |
| [03:07] | So, just peel the garlic. | 然后剥去蒜皮 |
| [03:14] | Finely slice it. | 小心地切成片 |
| [03:19] | The pan’s just heated up, we’ll put some olive oil in the pan. | 平底锅刚升温 往里倒一些橄榄油 |
| [03:24] | Be generous with the olive oil, | 大胆地放橄榄油 |
| [03:26] | about six tablespoons eight tablespoons of olive oil in there, | 大概六到八大汤匙那么多 |
| [03:29] | four cloves of garlic. | 和四瓣大蒜 |
| [03:31] | Put that in. | 放进去 |
| [03:36] | So, now this garlic’s frying away, | 这时候大蒜炸得差不多了 |
| [03:38] | I’m going to drop the basil in. | 我会把罗勒也放进去 |
| [03:46] | And then, pour in three tins of tomatoes. | 接着倒入三罐番茄 |
| [03:51] | And with a spoon, just chop up the tomatoes. | 然后用勺子 切散这些番茄 |
| [03:59] | There you can see I’ve chopped it all up, | 这时番茄都被完全切散了 |
| [04:01] | I want to season it with a little salt and pepper. | 再加少许盐和胡椒调味 |
| [04:07] | And have a good old swill around. | 然后用传统方式慢慢搅拌 |
| [04:09] | It’s boiling nicely now, it’s only taken a couple of minutes. | 酱汁已经沸腾 只需要再煮几分钟 |
| [04:13] | Taste it. | 尝尝味道 |
| [04:18] | Delish, that’s going to work. OK. | 太好吃了 这酱汁会很成功 |
| [04:20] | Just get yourself a bowl and a coarse sieve. | 找一个碗和粗筛 |
| [04:24] | We’re just going to pour that straight into there. | 就这样直接倒进筛子里 |
| [04:34] | Just push it through. | 用勺子按压 使之透过筛子 |
| [04:38] | You want to try and push | 你要尽力挤压 |
| [04:39] | the coarse bits through as much as you can | 让大颗粒能穿过筛子 |
| [04:41] | because that pulp’s going | 因为番茄果肉 |
| [04:43] | to give it a nice little bit of thickness. | 能够让酱汁变得更浓稠 |
| [04:45] | Use the back of a spoon or a ladle. | 用勺子的背面或者长柄勺来按压 |
| [04:52] | And when you feel you’ve | 当你感觉到 |
| [04:54] | got all the flavour and juice out of it… | 你已经把汁水和精华都已经挤出 |
| [04:58] | …we can lose this. | 把这些丢掉 |
| [05:02] | Get the rest of it through. | 再把剩下的也过滤一遍 |
| [05:08] | Obviously, the basil skins come out. | 很明显的 罗勒叶子都被筛出 |
| [05:12] | All I want to do now is just pop this back on the heat | 接着要做的 就是把酱汁倒回锅里 |
| [05:15] | and let it just simmer for five minutes. | 让它炖上五分钟 |
| [05:18] | Just enough time for me to make the bread dough. | 我们就有足够时间来做面团 |
| [05:21] | So, of course, we need our strong flour and also, | 当然了 我们需要高筋面粉 |
| [05:25] | although you don’t have to use it, | 你可以不用和我一样 |
| [05:27] | you could do a kilo of strong flour, | 可以只用一公斤的高筋面粉就好 |
| [05:30] | but what I love to do, and it does make a bit of a difference, | 不过我更喜欢往里面加入一些特色 |
| [05:33] | is a cut that with semolina flour. | 加入一些粗粒小麦粉 |
| [05:35] | What I want to do is put 200 grams of semolina into here. | 我打算放200克的粗粒小麦粉 |
| [05:42] | About that much. | 差不多了 |
| [05:43] | And then, I want to put 800 grams of strong flour | 接着倒入800克的高筋面粉 |
| [05:48] | to make it up to a kilo. | 直到加满一千克 |
| [05:51] | But, the semolina gives it a wonderful colour | 不过粗粒小麦粉会让颜色更加好看 |
| [05:53] | and it does taste good, tastes slightly better. | 也会更加美味 略优于原味 |
| [05:56] | Erm, so here we go. | 好了 我们开始吧 |
| [05:59] | This is the beginning of it, dead simple. | 开头 非常之简单 |
| [06:01] | Into the table, make a well in the centre with your hand | 将面粉放上台面 用手在中心掏个坑 |
| [06:05] | and then all you need for this recipe is 550mls of tepid water. | 然后依照这份食谱倒入550毫升温水 |
| [06:14] | Just over a pint really, 550ml. | 就是一品脱水多一些 550毫升 |
| [06:17] | Now, before I get my hands involved, I’m going to use a fork. | 在用手搅拌前 先用叉子 |
| [06:20] | Just take the flour away from the edges, right. | 沿着边缘慢慢把面粉搅拌进去 |
| [06:25] | As it’s about, this is still very wet mix, | 湿水搅拌 目前还是湿漉漉的 |
| [06:28] | what I want to do then is | 然后接下来 |
| [06:30] | season it with about a tablespoon of salt. | 加入一大汤匙的盐调味 |
| [06:33] | About four tablespoons of extra virgin olive oil | 还有四大勺特级初榨橄榄油 |
| [06:37] | and I’m going to use dried yeast | 接着加入干酵母 |
| [06:39] | because you can get it everywhere. | 这在任何地方都可以买得到 |
| [06:41] | So, 14 grams or two sachets. | 14克酵母 或者两小包就够了 |
| [06:43] | Just pour it straight into there, | 直接撒在这里 |
| [06:45] | just mix it around in the middle. | 在中间的位置把它们搅拌均匀 |
| [06:48] | And that yeast obviously with the heat of the water | 很明显地 酵母在水温作用下 |
| [06:51] | is going to kick into action now. | 即将大展身手 |
| [06:53] | You see it’s getting thicker, it’s more like porridge now. | 可以看到面糊变得浓稠 像粥一样 |
| [06:58] | It’s getting thicker again, you can bring in the sides. | 越来越稠 这时我们把周围面粉搬进去 |
| [07:03] | This is going to be great, I feel it, it’s going to be a good one. | 进展不错 我感觉得到这面团会很成功 |
| [07:07] | So, at this point in time this is when, | 这个时候 |
| [07:11] | when my fork is kind of struggling to move this bread around, | 我的叉子已经很难搅动这些面糊了 |
| [07:15] | I put my hand in the flour and start moving this dough around. | 我会用手沾上面粉开始和面 |
| [07:21] | You can hug the dough | 你可以先把面和一起 |
| [07:22] | together so it’s more pliable and then knead. | 让面团更柔韧后 开始揉搓 |
| [07:25] | Just push it back over and over and over itself. | 反复来回地推压揉捏 |
| [07:29] | You want it to become elastic, do you know what I mean. | 使它更有弹性 懂我意思吧 |
| [07:31] | So, you can pull it and stretch it, and that’s perfect for bread. | 推压和碾开 是和面的完美法则 |
| [07:35] | So, look, you can see it’s | 所以你可以观察到 |
| [07:36] | kind of got to that point where, you know… | 面和得已经差不多了 |
| [07:41] | Look at that lovely dough. | 看看这可爱的面团 |
| [07:43] | Get your hands on the side and tuck it under. | 用手把周围向下裹紧 |
| [07:46] | Tuck it under, tuck it under. | 裹起来 裹起来 |
| [07:47] | And that, is your lovely little bread dough. | 完成了 这就是我们可爱的小面团 |
| [07:50] | Just put it into a bowl like this. | 将它放入碗里 |
| [07:54] | You can put a bit of flour in the bottom and on top, right. | 在那之前 往碗底和面团表面撒些面粉 |
| [07:59] | And you can see now that kind of fills up, you know, | 你可以感受到面团开始膨胀 |
| [08:04] | probably only a third of the bowl. | 最后可能会占到碗体积的三分之一 |
| [08:06] | That yeast will now kick into action and it will actually grow. | 酵母会发挥作用让面团变大 |
| [08:09] | As the yeast produces | 因为酵母可以产生 |
| [08:11] | carbon dioxide there’ll be bubbles everywhere. | 二氧化碳 气泡会填充面团 |
| [08:14] | I’m just going to cover that with a damp cloth | 我会用一块湿布来盖住碗口 |
| [08:17] | and just hang it over here like that. | 把它放在这儿发酵一会 |
| [08:19] | The yeast loves being in warm, damp places, | 酵母最喜爱温暖潮湿的环境 |
| [08:22] | so if you put that over the top, that’ll really help it. | 所以盖上布会起到很好的作用 |
| [08:25] | I’ll chuck it over here. | 我把它放在一边 |
| [08:27] | So, let that rise for about 45 minutes to an hour. | 让它自行发酵45分钟到一个小时 |
| [08:58] | I’m going to make a traditional pizza. | 今天我打算做传统的披萨 |
| [09:00] | I’ve rolled it nice and thin. | 我已经把面皮擀得又圆又薄 |
| [09:02] | There are various ways you | 有很多方法可以把面皮弄薄弄圆 |
| [09:04] | can roll them and spin them and do all that. | 你可以把它们上抛 旋转 |
| [09:06] | I like the old-fashioned way, which is with a rolling pin. | 个人喜欢传统的方式 用擀面杖 |
| [09:10] | You can see I’m just moving | 你可以看到 我只需旋转面饼 |
| [09:12] | around like that, rolling it, moving it. | 像这样一边擀面 然后一边旋转 |
| [09:15] | So, once I’ve got it into a nice rough, round shape | 当面团被擀成漂亮的圆形时 |
| [09:17] | let me tell you what I’m doing. | 我接下来做的就是 |
| [09:19] | First of all, in a pan, I want a little extra virgin olive oil. | 先往平底锅里倒入少许特级初榨橄榄油 |
| [09:25] | And, I’ve got some lovely mushrooms. | 同时我还准备了一些可口的蘑菇 |
| [09:28] | l’m just going to get my basket. | 待会再去取我的菜篮子 |
| [09:30] | Put that on the heat. | 先把锅加热 |
| [09:31] | Over here, look at all this. | 在这里 看看 |
| [09:34] | I’ve got some Girolles, I’ve got some Shiitake, | 这里有鸡油菌 还有香菇 |
| [09:37] | field mushrooms, some Chinese style, | 野蘑菇 还有这些中式 |
| [09:39] | Japanese style lnoke mushrooms | 日式的蟹味菇 |
| [09:41] | and I’m just going to break the mushrooms into the pan. | 我会把蘑菇随意撕开丢进锅里 |
| [09:48] | Nice handful of Girolles. | 撒入满满一把鸡油菌 |
| [09:51] | Rip the lnokes off the stalk, nice chestnut mushrooms here. | 把菌伞和菌柄分开 还有美味的茶树菇 |
| [09:54] | Then, I want to just give it a good old toss. | 接着老办法 好好翻炒下 |
| [10:00] | I’m cooking these mushrooms | 之所以事先烹制这些蘑菇 |
| [10:02] | because I’m going to do one pizza without mushrooms. | 是因为我打算做一个不加蘑菇的披萨 |
| [10:05] | I’m going to do a Calzone, | 再做一个半圆乳酪披萨饺 |
| [10:06] | which is a folded pizza with mushrooms. | 也就是以蘑菇为馅折叠起来的披萨 |
| [10:09] | So, I’ve got that cooking with the oil on. | 所以我先让蘑菇在油锅里煎着 |
| [10:11] | I just want to very quickly, just at the end here, | 火速把这里的工作做完 |
| [10:14] | finely slice some garlic. | 切一些大蒜 |
| [10:16] | Take the end off, give it a squash, | 切掉头尾 用刀背轻拍 |
| [10:19] | and just finely slice the old fellow. | 最后去皮切片 |
| [10:29] | Get it straight in there. | 然后直接放进锅里 |
| [10:31] | Now, about now what I want to do… | 现在 我还需要做的是 |
| [10:36] | …is add a little bit of butter. | 往里边加入少许的黄油 |
| [10:38] | It’s had a couple of minutes in the pan. | 黄油需要几分钟才能完全融化 |
| [10:43] | Give it a shake. | 翻动下平底锅 |
| [10:45] | Immediately the garlic will take in that lovely flavour. | 大蒜会迅速吸收黄油的香气 |
| [10:48] | So, herbwise l’ve got some nice, er, variegated thyme here. | 香草方面 我准备了上好的斑叶百里香 |
| [10:52] | I’m just going to pick that off. | 摘取叶子放进去 |
| [10:55] | And then, I absolutely want a little pinch of salt and pepper. | 当然 还需放一小撮盐和胡椒调味 |
| [11:02] | So, what I’ve got now, I’ve got some spinach. | 另外在这边 我还备有一些菠菜 |
| [11:06] | I’m just going to rip that in. | 随意撕开放进去 |
| [11:08] | You’d be amazed how quickly that’ll cook and disappear. | 你会很惊讶地发现它们会迅速缩水变熟 |
| [11:11] | And, look, in 40 seconds it’s cooked down like that. | 看 才40秒 就已经熟得差不多了 |
| [11:16] | Mushrooms are just about cooked, there’s no moisture in the pan. | 蘑菇火候刚好 锅内没有多余的水分 |
| [11:20] | And literally, all I want to do | 这时 我只需要 |
| [11:22] | is get a little spoon of my pizza sauce | 放入刚才做的披萨酱汁 |
| [11:24] | and just put two over there like that and mix it through. | 像这样放入两汤匙后开始拌匀 |
| [11:28] | Then, I’m going to put that onto the middle of the Calzone like that. | 直接倒在馅饼面皮中央 |
| [11:34] | Lovely. | 非常好 |
| [11:35] | And then what I need is some mozzarella here and here. | 接着在这里放些马苏里拉奶酪 |
| [11:40] | And then all I’m going to do before it runs anywhere, | 在奶酪融化流动前 |
| [11:43] | is pull the side over like that, press it down. | 把面皮翻过来 按压下去 |
| [11:47] | Then, there’s a little bit of action to this. | 接下来做些特别的收尾工作 |
| [11:50] | You pull it with that thumb. | 用一边拇指像这样按压住 |
| [11:52] | Pull it over with that one. Pull it over with that one. | 掀起起面皮翻卷盖过拇指 重复该动作 |
| [11:58] | And then, you know, you get a nice… | 然后 你懂的 |
| [12:01] | You basically seal the join | 只需要简单密封好每个接合点 |
| [12:03] | and also it looks a little bit pretty. | 就能显现出漂亮的外形 |
| [12:05] | When you get to the end, give it a good old press down like that. | 结束时 用力挤压 像这样 |
| [12:08] | And that, is your delicate, little Calzone. | 完成了 精美小巧的半圆奶酪披萨饺 |
| [12:12] | Over here, I’ve got a big piece of granite | 另外我还在这准备了一块花岗岩石板 |
| [12:16] | I got from a stonemason’s. | 是从石匠那里购得 |
| [12:18] | I think this is one of the biggest treats and biggest bonuses | 我觉得这算是亲自体验做披萨 |
| [12:23] | to sort of making your pizzas realistic. | 最大的收获之一 |
| [12:27] | Let me put all this out of the way. | 让我先把披萨面饼拿到一边 |
| [12:29] | Here we go. | 好了 |
| [12:31] | Now, I’m just going to put my Calzone straight onto here. | 现在首先将披萨饺直接放在这上面 |
| [12:37] | Like that, and then this pizza can go straight onto the stone. | 像这样 接着披萨可以直接铺在石板上 |
| [12:41] | The heat will penetrate and start cooking it straight away. | 高温会穿透面皮开始烤熟食材 |
| [12:45] | Then, I’m going to quickly finish this. | 我需要快速完成最后的步骤 |
| [12:48] | The reason I love this is because the granite is an inch thick | 我喜欢石板 是因为它一英寸的厚度 |
| [12:51] | and it retains all the heat of your oven. | 能完全保留住烤箱给予的热量 |
| [12:54] | It’s probably one of the best things at mimicking, | 这大概就是模仿烤炉的最美妙之处之一 |
| [12:58] | you know, what the wood oven does. | 模仿燃木烤炉 |
| [13:00] | So, as far as at home in a conventional oven, | 所以在家使用普通烤箱的时候 |
| [13:03] | sort of doing a massive cheat, | 这块花岗岩就像是在变魔术 |
| [13:06] | and doing something that’s really quite authentic, | 可以做出燃木烤炉的效果 |
| [13:09] | l reckon this is your best bet. | 我认为这是你做好的办法 |
| [13:11] | And then, a nice bit of basil over the top here. | 在表面撒一些罗勒 |
| [13:17] | l want to give it a little bit of olive oil. | 再加一点橄榄油 |
| [13:20] | That’s going to be a brilliant pizza. | 这将会成为很美味的披萨 |
| [13:22] | That is how you get the | 这就是你在家做出 |
| [13:23] | nearest thing to a proper wood-fired oven pizza | 最接近燃木烤炉披萨的方法了 |
| [13:26] | in your home on a nice thick bit of rock, | 只需要用一块花岗岩 |
| [13:29] | straight back in the oven. | 把它直接放回烤箱中 |
| [13:36] | OK, one of the things l wanted to explain to you | 我想跟大家解释一下 |
| [13:40] | was that you can actually dress, erm, cooked pizzas. | 其实你可以在熟的披萨上加料 |
| [13:45] | As opposed to thinking pizzas have to be this cooked thing, | 一般人会认为披萨就是一次性烤好的 |
| [13:48] | completely wrong. | 这是错误的想法 |
| [13:49] | When you go to ltaly, sometimes in good pizzerias | 在意大利 你会发现好的披萨餐厅 |
| [13:52] | you see them do very plain pizzas, then finish them. | 有时先做出披萨饼底 再网上加料 |
| [13:55] | So, l’ve got some rocket here and l’ve got some prosciutto | 所以我准备了芝麻菜和意大利熏火腿 |
| [13:59] | and l’ve seen it done with salamis, Bresaola, | 还可以加意大利腊肠 牛肉干 |
| [14:02] | other cured meats. | 其他加工过的肉类 |
| [14:03] | Let’s check this pizza, see if we’re in… | 让我们看一下披萨做好了没 |
| [14:08] | Yeah, we look pretty good. | 看起来很好 |
| [14:10] | So, look at this. Lf you have a look in here… | 看 看一下这里 |
| [14:13] | l mean, it’s not unusual in a conventional oven | 在普通烤箱里很难把披萨 |
| [14:16] | that you get a crust like this. | 烤成这种脆度 |
| [14:19] | Calzone needs longer, but let me finish this first. | 披萨饺还没好 让我先完成这个披萨 |
| [14:23] | Yeah, bog standard, very stingy. | 只是一个非常普通的 |
| [14:26] | Thin crust pizza, but listen… | 薄脆披萨 但是听一下声音 |
| [14:30] | Delicious. | 真美 |
| [14:31] | What l want to do now is | 我现在要做的就是 |
| [14:33] | dress this with a little bit of olive oil. | 在这里面加一点橄榄油 |
| [14:37] | The rocket that is. | 这是芝麻菜 |
| [14:40] | A squeeze of lemonay. | 挤一些柠檬汁 |
| [14:44] | A pinch of salt. | 少许盐 |
| [14:47] | Dress that with your hands. | 用手搅拌均匀 |
| [14:48] | What you can do is you can actually just drop and scatter | 你可以把芝麻菜 |
| [14:54] | the lovely rocket in and around the pizza. | 均匀地撒在披萨上面 |
| [14:56] | And then on top here, get yourself a nice piece of prosciutto | 然后 拿一些意大利熏火腿 |
| [15:00] | and just wave, wave it around. | 均匀地铺在上面 |
| [15:03] | And for me that is a really decadent, | 对我来说 这就是让人回味无穷的 |
| [15:06] | delicious, two-toned way of having your pizza. | 美味且有两个不同层次的披萨 |
| [15:10] | So, little bit of olive oil over the top of the pizza | 再在披萨上洒少许橄榄油 |
| [15:13] | and that is a really, really nice, simple, | 这就完成了一个非常美味 简单 |
| [15:17] | bog standard, beautiful pizza. | 色香味俱全的标准披萨 |
| [15:20] | Now, let’s have a look at this Calzone. | 现在我们来看一下披萨饺 |
| [15:25] | Let’s see if Mr Calzone’s done his thing. | 看一下披萨饺做好了没 |
| [15:28] | Only split, the little monkey. | 只需要动一下这个淘气鬼 |
| [15:32] | That’s all right. | 已经好了 |
| [15:35] | Look at that. Beautiful. | 看 多让人食指大动 |
| [15:38] | The thing l like about this little mumma, | 我喜欢披萨饺是因为 |
| [15:40] | and he is beautiful in his | 它的造型很独特有趣 |
| [15:42] | own funny little way, is he’s very portable. | 而且便于携带 |
| [15:46] | And, you can give him a | 你还可以 |
| [15:47] | little drizzle just around these bits here. | 在这里加一点橄榄油 |
| [15:50] | Delish. There’s your Calzone. | 美味极了 这就是披萨饺 |
| [15:53] | Calzone, pizza, job done. | 披萨饺 披萨 大功告成 |
| [16:17] | OK, l’m going to make a | 我现在准备做一个 |
| [16:18] | pizza like l’ve eaten in the markets in Rome. | 像我在罗马市场里吃到的披萨 |
| [16:21] | They call them Otto or Quattro, four or eight, Gusti, tastes. | 当地人称为四季披萨 有四或八种口味 |
| [16:26] | So, what you actually do is you roll it out. | 你要做的就是把面团揉成四方形 |
| [16:28] | l’m going to attempt to do a really big one. | 我想尝试做一个比较大型的 |
| [16:30] | Erm, let’s see how we do with this. | 看能不能成功做出来 |
| [16:33] | What you need to do | 当你把面团揉开的时候 |
| [16:34] | is make sure when you’ve rolled it out, | 要确保它有五厘米厚 |
| [16:36] | about half a centimetre thick, you get some flour or semolina | 把面粉或小麦粉洒在下面 |
| [16:40] | quite generous underneath. | 洒多一点 |
| [16:42] | l could just chuck the flavours on, | 我原本可以直接把食材随意铺在上面 |
| [16:44] | but the way they did it in Rome | 但罗马人的做法是 |
| [16:45] | to define where things, you know, should and shouldn’t go, | 把不同的口味分隔开 |
| [16:50] | is they get a little bit of the trimming here | 他们会切下一条边 |
| [16:54] | and they just squeeze it across like this. | 然后把它像这样压在中间 |
| [17:00] | And they just push it like this. | 把它压紧 |
| [17:06] | Cut down the length. | 再切下另一条边 |
| [17:12] | Let’s do this one. L’m doing four flavours. | 然后竖着压在中间 我要做四种口味的 |
| [17:14] | So now what l want to do is just crimp up the sides | 现在我要做的就是把它的四边捏起来 |
| [17:17] | just so it’s like a little | 就像蓄水池的形状一样 |
| [17:18] | reservoir that holds in all the flavours, | 把食材的美味留住 |
| [17:21] | and you can do it poshly or crudely. | 做得好不好看都可以 |
| [17:24] | Nice. I’ve got my corners here. | 好 披萨的框架做好了 |
| [17:26] | As far as flavour’s concerned, the first corner here | 至于披萨的口味 在第一格里 |
| [17:29] | l’m going to put some of this tomato sauce | 我准备加一些番茄酱 |
| [17:30] | which has served me well today. | 今天需要用到很多番茄酱 |
| [17:33] | About two, three little spoonfuls right to the corners. | 大概加两到三勺在这个格子里 |
| [17:40] | l’m going to use some lovely bits of salami, | 然后需要用到一些意大利腊肠 |
| [17:43] | and l’m just going to tear those up and put them on the top. | 把它们撕成小片放在上面 |
| [17:46] | Five or six little pieces. | 五或六小片就可以了 |
| [17:49] | And then to go with that, just a little bit of ripped parsley. | 然后加几片撕成小片的欧芹叶来配它 |
| [17:54] | Erm, l’ve got some chilies here, very important. | 我还准备了一点腌辣椒 非常重要 |
| [17:58] | Normal people will go with one, l’m going to go with two. | 一般人只会加一只 我准备加两只 |
| [18:01] | Just slice them up. | 把辣椒切成小粒 |
| [18:09] | Get your chilies on there. | 均匀地铺在上面 |
| [18:11] | Nice bit of oil over the top, like that. | 洒上少许橄榄油 |
| [18:15] | Look how beautiful that is, a right picture that is. | 看看这多美啊 就像一幅画一样 |
| [18:17] | And then, the tiniest little bit of mozzarella | 然后 再加上一点点马苏里拉奶酪 |
| [18:20] | just to dibble dabble. | 点缀一下 |
| [18:22] | Not a lot at all, tiny little pinches. | 不用很多 一点点就够了 |
| [18:25] | OK, that’s the first flavour. | 好了 这就是第一种口味 |
| [18:27] | The second flavour is seafood. | 第二种口味是海鲜 |
| [18:29] | l’ve got in the pestle and mortar 4 cloves of garlic. | 我已经把四瓣大蒜放在研钵里 |
| [18:34] | l’ve mashed it up, | 并且捣碎了 |
| [18:35] | and l’ve just stirred in a little bit of olive oil. | 还加了一些橄榄油进去搅匀了 |
| [18:38] | About six tablespoons. | 大概六汤勺 |
| [18:40] | That’s six tablespoons of white wine and a pinch of salt. | 还有六汤勺的白酒和少量盐 |
| [18:43] | And that is almost like…sometimes they call it ‘bianco’. | 这就像… 有些人叫它”白酱” |
| [18:47] | You just push that garlic paste into all the corners. | 把用大蒜做成的酱汁涂满整个格子 |
| [18:51] | Obviously, garlic, seafood, l mean, you know, say no more. | 大蒜和海鲜 什么都不用说 绝配 |
| [18:54] | l want to use Agretti and | 我想加一些猪毛菜 |
| [18:55] | l’m not going to do anything to it really, | 不用作任何处理 |
| [18:58] | apart from just pinch it | 只需把叶子全摘下来 |
| [18:59] | all off and lay it on the bottom like this. | 均匀地铺在表面上 |
| [19:03] | There you go. | 好了 |
| [19:04] | And then with this, l want about ten clams. | 我还想再配上十只蛤蜊 |
| [19:09] | Just put the clams in and around here. | 把它们随意地摆在上面 |
| [19:17] | And then l’ve got some prawns here, absolutely lovely. | 我还准备了一些虾 棒极了 |
| [19:20] | These are cooked, so they’ll be reheated lovely and crisp, | 这是熟的 只需加热使它们变脆 |
| [19:24] | but you can get fresh ones as well if you can find them. | 你也可以加新鲜的虾 |
| [19:27] | Ten little prawns and then some basil. | 十只小虾 再加一些罗勒 |
| [19:30] | Nice basil just clipped around here. | 把叶子摘下来 放在上面 |
| [19:34] | Garlic, basil, seafood, l mean, you know… | 大蒜 罗勒 海鲜 你懂的 |
| [19:37] | lt’s not bad going really, is it? | 这种组合错不了 |
| [19:40] | l want a couple of fresh tomatoes from the garden. | 我在园子里摘了两个新鲜的番茄 |
| [19:42] | They’ll cook in with the other flavours and seafood | 它们会跟其它味道配合得非常好 |
| [19:45] | and tomatoes do like each other. | 海鲜和番茄 绝配 |
| [19:47] | And then, absolutely definitely, nice olive oil over the prawns. | 然后 洒上一点橄榄油 必须的 |
| [19:53] | The Agretti, the basil, the tomatoes. | 猪毛菜 罗勒 番茄 |
| [19:56] | And what l quite like to do is get some lemon | 我还喜欢加柠檬皮 |
| [19:59] | and just a tiny bit of | 只用加一点点柠檬味 |
| [20:01] | lemon zest over the seafood pizza is lovely. | 在海鲜披萨上 就会很美味了 |
| [20:04] | lt does make much difference, | 你可能会认为差别不大 |
| [20:06] | it really lightens it all up. | 但它起到画龙点睛的作用 |
| [20:08] | So, that’s that one done. | 第二种口味完成了 |
| [20:09] | l’ve got this beautiful chard from the garden. | 我从园子里摘了一些甜菜 |
| [20:12] | lt’s been cooked in boiling, salted water | 已经用盐水煮过 |
| [20:14] | for a minute and a half, two minutes, | 大概煮了一分半到两分钟 |
| [20:16] | and that wilts it down like this. | 叶子煮过以后就变软了 |
| [20:18] | Then the stalks, they went in about two minutes beforehand. | 茎大概提前煮了两分钟 |
| [20:22] | They’re still nice and crunchy but edible and crunchy. | 还是爽脆的 但已经可以吃了 |
| [20:25] | l want to season these with olive oil, | 我准备加点橄榄油来调味 |
| [20:27] | almost like you would a salad dressing, and some lemon juice. | 就像在做沙拉一样 还要加一点柠檬汁 |
| [20:36] | Nice pinch of salt and pepper. | 少量盐和胡椒 |
| [20:42] | Give it a nice, little mix up. | 均匀地搅拌一下 |
| [20:44] | Now the chard’s dressed, | 甜菜已经调好味了 |
| [20:45] | l want a bit of tomato sauce in this corner, | 抹一点番茄酱在这个格子里 |
| [20:48] | just a couple of spoons. | 两勺就够了 |
| [20:54] | Get some of your lovely chard and just organise it all around. | 把甜菜叶铺在上面 铺好 |
| [21:00] | One more. | 再一片 |
| [21:02] | And then, get some stalks, don’t forget those lovely stalks, | 然后 拿一些甜菜茎 别忘了这些茎 |
| [21:06] | and they can go on top again so they get a bit more heat. | 可以把它们摆在叶子上面 能多吸点热 |
| [21:10] | Sprinkle them in and around. | 随意地撒在上面 |
| [21:11] | And then, a nice one of my eggs. | 接下来 加一只鸡蛋 |
| [21:15] | Cracked right in the middle, like that. | 打在正中间 就像这样 |
| [21:19] | Then, a few bits of Mozzarella. | 最后 加一点马苏里拉奶酪 |
| [21:27] | And then, for my last flavour, | 然后开始做最后一种口味 |
| [21:29] | l want to get some more of this lovely garlic oil. | 我想再用一点大蒜做的酱汁 |
| [21:35] | l want to smear it over here. | 把它抹在上面 |
| [21:38] | l might mix it with a little tablespoon of the tomato. | 再加一勺番茄酱 |
| [21:41] | Mix it up a little bit and just smear that around here. | 把它们混合起来 涂抹开 |
| [21:45] | What I want to do is I | 我现在要做的是 |
| [21:47] | want to use zucchini, absolutely fantastic. | 加一些西葫芦 棒极了 |
| [21:49] | l’m just going to get these lovely zucchini here. | 把这些西葫芦 |
| [21:52] | l’m going to shave it with my speed peeler, straight on. | 用剥皮器削成一片一片 直接放上去 |
| [21:56] | The nice thing about using | 用剥皮器的好处就是 |
| [21:57] | this is it makes everything so nice and fine | 可以把它削得很薄很好看 |
| [22:00] | and thin so you get a nice bit of colour on it and it cooks it. | 为披萨增添了一些色彩 |
| [22:04] | Then, l’m going to use one of these green ones. | 然后 再加点绿色的 |
| [22:07] | Look at that! Just great colours, isn’t it? | 看 多美的色彩 |
| [22:10] | When the zucchini’s done, | 西葫芦放好以后 |
| [22:11] | one of the things l want to put with this | 我还想加一些 |
| [22:13] | is some pancetta or smoky bacon. | 意大利烟肉或烟熏培根 |
| [22:15] | l’m just going to tear these in half like that, | 我要把它们像这样撕成两半 |
| [22:19] | and just pull it across like that, just so it’s nice and rough. | 像这样横着铺在上面 很随意但很好看 |
| [22:26] | l’ve got some Taleggio. | 我还准备了一些塔勒吉奥干酪 |
| [22:28] | Taleggio is an absolutely delicious ltalian cheese, | 塔勒吉奥干酪是种美味的意大利芝士 |
| [22:31] | it melts beautifully. | 它可以溶得很漂亮 |
| [22:32] | lt’s got a bit of a kick flavourwise, a bit stronger. | 能让这格披萨的味道丰富起来 |
| [22:35] | l think the courgettes will like it | 我认为小胡瓜跟它会很搭 |
| [22:37] | and l also think that the pancetta will love it. | 意大利烟肉跟它也会很搭 |
| [22:41] | Just put your Taleggio in | 把塔勒吉奥干酪 |
| [22:43] | the gaps in-between the pancetta and zucchini. | 放在烟肉和西葫芦片的缝隙之中 |
| [22:46] | A drizzle of olive oil around your eggs, | 在鸡蛋上洒一点橄榄油 |
| [22:50] | around everything actually. | 在所有其它东西上都洒一点 |
| [22:52] | Then, l want a bit of red chili just because l love chili, | 然后 再加点红辣椒 我爱辣椒 |
| [22:55] | and courgettes, just at the top end. | 也爱小胡瓜 撒在披萨表面就好 |
| [23:01] | About that much, sprinkle the red chili over the top like this. | 大概这么多就够了 像这样撒在上面 |
| [23:08] | l don’t want to waste these courgette flowers. | 我不想浪费小胡瓜的花 |
| [23:11] | Just tear them off like this. | 把它们像这样撕开 |
| [23:13] | Then, we can tear them up into little pieces | 撕成小片 |
| [23:16] | and then just hide them under Mr Pancetta. | 然后把它们藏在烟肉下面 |
| [23:21] | So, put that in and around, happy days. | 随意地放在上面 真棒 |
| [23:24] | Now, a little prayer to the pizza god, | 现在 向披萨之神祈祷一下 |
| [23:26] | because l have to try and | 因为我要试着 |
| [23:28] | get this pizza into there without breaking it. | 把这个披萨毫发无损地移到烤炉里面 |
| [23:33] | So, we have a little, and l’ve got an egg as well which is… | 所以 我们要…差点忘了有只蛋在里面 实在是… |
| [23:37] | Please, please, please, please. | 南无阿弥陀佛 南无阿弥陀佛 |
| [23:39] | lt’s moving, it’s moving! Look, it’s moving! | 它在动了 它在动了 看 它在动 |
| [23:42] | That was lucky. | 真幸运 |
| [23:44] | Please work. | 一定要成功啊 |
| [23:46] | Please work! L’ve been a really good boy this year. | 拜托 我今年已经很乖了 |
| [23:56] | Ah, that was easy! | 成功了 还挺容易的 |
| [24:13] | Don’t worry, there’s no stress, there’s no stress here at all. | 别担心 这没什么难的 一点难度也没有 |
| [24:19] | Look at that. | 看看它 |
| [24:21] | Come on. | 来吧 |
| [24:29] | Now, look at that, that is a pizza. | 好了 看看它 看看这个披萨 |
| [24:33] | Fantastic. | 太棒了 |
| [24:34] | The clams, when they cook, | 蛤蜊烤熟以后 |
| [24:36] | they open up and there’s puddles of water in there. | 它们的口会张开 里面会有一些汁 |
| [24:39] | You can just put a tiny little bit of olive oil in those | 你可以在上面稍微洒上一点橄榄油 |
| [24:42] | and it looks absolutely genius and tastes a dream. | 看起来会很美 吃起来也会特别美味 |
| [24:45] | That is a pizza, that is the Quattro Gusto Rome style pizza. | 这个披萨 就是罗马式的四季披萨 |
| [24:50] | Love it to bits. Brilliant. | 大爱啊 太棒了 |