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奶汁培根意面Carbonara

Classic Carbonara | Jamie Oliver

意面!奶油!培根!
Pasta! Cream! Bacon!
奶油?
Cream?
【音乐】
[music]
大家好!我们将要制作卡布纳拉意面!
Hi, guys! We’re gonna make Spaghetti Carbonara!
一道经典的意大利面食
A classic Italian dish pasta.
奶酪 培根 谁不喜欢?
Cheese. Bacon. What’s not to like, right?
但这是一道很传统的美食
But it’s really controversial.
我想将自认为最地道的食谱传授给你们
I wanna give you what I think is the most authentic recipe.
首先 需要准备五种食材
So first up, guys, you only need five ingredients.
脸颊肉!这是猪脸颊上最好的东西
Guanciale! This is the cured cheek of pork.
正如你所看见的 几乎全是肥肉
And as you can see, it’s all about the fat.
用盐腌 加胡椒粉
It’s salted. It’s got pepper.
水分很少 而且肉质比较老
It’s dried. And it’s aged.
它和烟熏培根很像
Coz it’s similar to smoked bacon.
你可以用它烹饪出理想美食
And you can get some pretty good results actually.
看看 这片肉几乎没有肥肉
But you can see this is quite lean.
不要将肥肉切去 你会用到它的
So try and get them to not cut off the fat cuz you need it.
或者 用意大利咸肉
Or, this pancetta.
下一食材 大多数人会选择帕尔马干酪
Then, most people, use Parmesan.
但实际上最经典的应该用匹克利诺罗曼诺
But actually, the more classic is Pecorino Romano
羊奶酪 脆而咸
Sheep’s cheese. It’s crumbly and salty.
农场有机鸡蛋
Free-range organic egg.
意面 黑胡椒和大蒜
Pasta, black pepper, and then optional, garlic.
首先
So first up, guys.
双手抓一把面条 转一下 然后放进锅中
Grab the pasta by two hands, twist it, into the water.
转一下 面条就不会相互黏住
By twisting it, it won’t stick together.
往水中放入少许盐
Put a tiny amount of salt in this water
因为奶酪和猪脸颊肉是咸的
because the cheese and the guanciale is salty.
意面煮八分钟便可
This beautiful pasta take eight minutes to cook.
拿出猪脸颊肉 去掉表皮
So I’ve got my guanciale. I’m gonna remove the skin.
将肉切成一厘米厚的片状
And I’m gonna take a nice centimeter slice of the guanciale.
再将肉片大致切成半厘米的肉块
Roughly chop this to about half centimeter chunks.
现在平底锅是冷的 开中火
Now, the pan is cold. Turning on to a medium-high heat.
冷锅便于将油熬出
The reason I want it cold is because I want to render the fat out.
猪肉放入锅中
The guanciale goes into the pan.
锅渐渐热起来了
And this pan is getting hot.
拍蒜 放入锅中
Give a garlic a crack, and then put it in the pan.
当开始滋滋响时
As this starts to sizzle,
肥油会将大蒜的香气炒出
the fat will just pull out some of that perfume from the garlic.
加入黑胡椒
Then, there’s the black pepper.
将胡椒放入研钵中
Get your peppercorns in a pestle and mortar.
碾碎
Crack it.
用筛子筛
Get a little sift.
筛出的是胡椒内部
This is one of the most important little bits.
说实话 很少有人会这样做
And no one really does it, okay? Honestly.
这是胡椒外壳 味道更淡一些
This is the outer skin. This is much milder.
我们要的是胡椒里面的部分 会更辣一些
What we have here is the inside part, the peppercorn, which is hotter.
完美的卡布那拉意面的关键之一
Perfect for good, hot carbonara.
猪肉变成金黄色了
The guanciale is getting golden.
现在开始准备鸡蛋
Now let’s get on to the eggs.
鸡蛋需要精心制作
Eggs, are really really delicate.
如果你没有按照正确的步骤来 最后就会变成炸意面了
And if you don’t treat this right, you end up with stir-fried noodles.
为了避免这样 先拿出一个碗
And we don’t want that. I’m gonna take a bowl,
将鸡蛋打进去
and I’m gonna crack the egg straight into there.
加一点佩科里诺干酪
And I’m just gonna add a little pecorino to that.
大约20克
To like, twenty grams.
现在到了关键时刻 打散搅匀
Now we are time sensitive so we’re gonna have a little whisk up.
猪肉颜色加深了
We’ve got dark guanciale.
这油都是从肉中熬出的
We’ve got the fat that’s come out of it.
这便是你期待的颜色和样子 现在
And that’s what you want. You want attitude and colored. Now,
拿出大蒜
I’m gonna remove that garlic.
关火
Turn the heat off.
将面条放入锅中
And you’re gonna drag the pasta
再加点水
and the water into the pan.
加水可以免去煎炒这一项步骤
Use the water to stop the frying.
再加点水 再一点
Bit of water. Bit of water.
水和油
That water and the fat.
将其乳化成奶油酱
That is what’s gonna emulsify to become a creamy sauce.
我们用不着煎炒 明白吗?
We’re not frying anymore. Can you hear that?
就这样 不要煎炒
Quiet. No frying at all.
然后加入鸡蛋
Only then can we think about adding our egg.
翻锅 再加些水
As we toss, we add some more liquid.
啊哈
Ha ha.
这就是奶油
That’s the cream!
水将干酪融化成奶油
You get the cream for the emulsification of the cooking water.
和油了
And the fat.
技术 时间
And technique. And timing.
就是这么简单 只是一项技术
So as simple as this is, it’s technical.
邀请你的亲朋好友
Get your friends, your family.
围坐在桌边 配上一杯红酒
Get them around the table. Glass of wine.
看!
Look at that!
卡布那拉意面!
Carbonara!
再加上一些黑胡椒 哇哦!
And you finish with more pepper. Whoa!
激动!卡布那拉意面完成啦!
I’m so excited. Spaghetti Carbonara!
再加上收尾的佩科里诺干酪
With a beautiful little finishing of pecorino.
经典美味 分享给你们
That is as classic as I can give you guys.
来自厨师真传
From chefs, from Nonnas.
配料很重要 猪脸颊肉 匹克利诺罗曼诺羊奶酪
It’s about quality ingredients. The guanciale, the Pecorino Romano,
高质量鸡蛋 精心制作的胡椒粉 高质量意面
quality eggs, the pepper, the technique of the pepper, good pasta,
加之精湛的厨艺
and then the sensitivity of cooking it right.
快点 这是两人份的
Come on! There’s a little pan for two people.
当然 吃意面最重要的事情是:
And of course, the most important thing when you eat pasta is:
别光看啦 快点吃!
“Don’t watch it, eat it!”
【音乐】
[music]
嗯……
Umm…
朋友 这就是享受
That, my friends, is a thing of joy.
【音乐】
[music]

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译制信息
视频概述

Carbonara的制作步骤,一起来做美味的奶汁培根意面吧!

听录译者

Rrrr

翻译译者

Aria

审核员

译学馆审核员B

视频来源

https://www.youtube.com/watch?v=D_2DBLAt57c

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