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费城人的最爱:番茄派 – 译学馆
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费城人的最爱:番茄派

Why Philadelphians Love Tomato Pie | Legendary Eats

Taryn Varricchio: If you’re visiting Philly
Taryn Varricchio:如果你第一次来费城
for the first time, this rectangular loaf of bread dressed in red tomato sauce
这种裹满红色番茄酱的长方形面包
might not be at the top of your food bucket list,
可能并不会是你的首要选择
but locals will tell you it’s a must-try.
然而当地人会告诉你这是一道必尝食物
This is tomato pie,
这就是番茄派
and it’s one of the city’s oldest and most favorite dishes.
它是当地最古老 最受喜爱的名菜之一
Customer: It’s a legend. Staple.
顾客:它是一个传奇 是主流食物
Doesn’t get any better than this.
没有比它更好的了
Taryn: We’re in South Philly today,
Taryn:今天我们在费城南部
which is basically like the Italian neighborhood of Philadelphia,
这里大体上就是个费城的意大利社区
and we’re heading to Sarcone’s Bakery
我们要前往Sarcone烘培店
to try tomato pie.
去品尝那里的番茄派
I have never heard of it because
我从来没听说过它
I’m not from this area, so we wanna know,
我也不是这片区域的居民 所以我们想知道
why are Philadelphians so into tomato pie?
为什么费城当地人如此热衷于番茄派呢
Let’s go find out.
让我们一起去看看吧
Tomato pie has been a beloved piece
番茄派几十年来一直是
of Philly’s culinary scene for decades.
费城美食景点里广受喜爱的一类食物
It starts with a thick bottom layer of bread dough
首先将一块厚厚的面团做成长方形
molded into a rectangular shape.
作为番茄派的胚层
At Sarcone’s, the pie is partially baked
在Sarcone烘培店 其中一个制作步骤就是
in a massive, decades-old brick oven
将其放在一个用了几十年的大砖炉中烤制
until lightly crisped.
直到派的表皮变得微微酥脆时取出
Current owner Lou and his father, Luigi,
现任店主Lou和他的父亲Luigi
use a 15-foot peel to pull it out
会用一个15英尺长的铲子将烤制好的派拿出
before spreading on heavy helpings of the family’s original tomato sauce,
然后在上面涂抹一层厚厚的家族秘制番茄酱
what they call “gravy” at the shop.
在店里 这种番茄酱叫做“酱料”
Once the gravy is spread evenly,
将酱料均匀涂抹上之后
the pie heads back into the oven for several minutes more,
将番茄派放回到炉子里 再烤制几分钟
ensuring the crust cooks all the way through
以确保外皮全部烤透
and turns a golden brown.
颜色也要变成焦黄色
It becomes firm on the bottom
派的底层变得紧实
with a soft, fluffy texture on top
而顶层变得软嫩 蓬松
that absorbs each bite of savory gravy.
每一口都充满了美味的酱汁
Customer: Been eating it since I was a little kid.
顾客: 我从孩童时就一直吃这家的番茄派
By far, this is my favorite tomato pie.
到现在 它还是我的最爱
It’s got good gravy on basically a loaf of bread.
美味的酱汁填满了整块面包
Taryn: Lou sprinkles a handful of Parmesan cheese,
Taryn:Lou撒了一把帕玛森芝士
but the pie is otherwise void of dairy.
不然这个派就会缺少了点乳制品
From just one look, this red sea of sauce
一眼望去 这片红色酱汁海洋
is the most notable feature of the dish
正是这道菜最具特色的地方
and what makes it distinctly not pizza.
将它和披萨区分开来
Customer: Whenever I tell people about it,
顾客:每当我向别人推荐番茄派时
they’re always confused, and they just go,
他们都感到很讶异 然后就会问
“Is that pizza?”
“这是披萨吗?”
And it’s not pizza. You know, it’s totally different.
这当然不是披萨 你看 它们完全不一样
So, I think it is something
所以我认为 这正是我们这里特色
regional and special for here.
别具一番本土风味
Taryn: Thick square slices are set
Taryn:这些方方正正的小厚块
at the front of the store,
摆放在店铺的正前方
where they’re wrapped in wax paper
用蜡纸将它们打包好
and often served at room temperature.
在室温下向大众售卖
Some customers grab a slice on the go,
有些顾客忙碌途中挑选一小块
while others pick up whole pies
还有些顾客会买下一整盘番茄派
to bring back to the office.
带回办公室吃
Customer: I started eating it really young.
顾客:我从很小的时候 就开始吃这个派
I think it is special for here,
我认为它是这里的特色
you know what I mean?
你明白我的意思吧?
So when I have a chance to share that with other people that maybe aren’t from around here,
所以当我有机会和外地人打交道时
I think it’s a really cool treat to bring them.
带他们来这儿是个很棒的选择
Taryn: The same goes for Jimmy Rubino,
Taryn:Jimmy Rubino亦是如此
who owns the oldest Italian restaurant
他在费城经营了一家最古老的意大利餐馆
in Philly, right next door.
就在烘焙店的隔壁
Jimmy Rubino: My grandmother made her own dough,
Jimmy Rubino:我奶奶亲手揉制面团
and she made her own tomato pie,
自己动手做番茄派
Friday’s usually ’cause we didn’t eat meat.
一般在周五做 因为我们不吃肉
Yeah, grew up on it.
是的 从小吃到大
Love it.
也特别喜欢吃
Taryn: I’m eating this at room temperature right now,
Taryn:此刻我就在室温下吃这个番茄派
and so it more of less
它或多或少
reminds me of an appetizer,
让我想起一道叫佛卡恰的开胃菜
like focaccia with sauce on top,
上面也涂满了酱汁
and so, like, I can imagine eating this before a meal, before I had pasta for dinner,
所以我能想象在正餐 或者在意面晚餐前
or picking this up.
先来块番茄派
And, like, people were telling us
就像人们说的
this is a grab-and-go snack for them.
对他们而言 这就是随时取用的小零食
Tomato pie is a century-old tradition
番茄派是历史悠久的传统食物
started by Italian immigrants who settled in South Philly
它在20世纪初的费城南部
and began working at bakeries in the early 1900s.
率先由从意大利移民过来的面包师制作
At the end of the day, they would turn
在结束一天工作后
any leftover bread into tomato pie.
他们把剩余的面包做成番茄派
Louis Sarcone III: What bakers used to do back then,
Louis Sarcone III:在那时侯 要是每次都有剩下的面团
whenever they had leftover dough, they would just, instead of having it go to waste,
面包师常常会把剩下的面团做成披萨饼皮
they would make pizza shells out of it.
而不是把它浪费掉
So, it’s a little bit different than a normal pizza,
所以 它和一般的披萨有点不同
’cause the dough is not a pizza dough.
因为它用的面团并不是披萨面团
It’s a bread dough.
而是面包粉团
Taryn: It has much more of a bread-like texture.
Taryn:它尝起来的口感更像面包
It’s not pizza dough, as Lou was telling us,
就像Lou告诉我们的 它不是披萨面团
and so it’s very airy
所以它摸起来很蓬松
and kind of light.
也很轻巧
So you’re biting into it,
当你一口咬下去
it’s like biting into a cloud
就像咬了一口云朵
rather than biting into, like, dense crust of a pizza.
而不像嚼披萨那样 有一层硬硬的外壳
Customer: Brings me back to when I was a kid.
顾客:它是传统的意大利美食
It’s an Italian tradition.
它把我带回了孩童时代

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视频概述

番茄派,一种不同于披萨的神秘美食。在费城南部,它是许多人从小就着迷的美食。番茄派已经成为了许多人的童年回忆,或者登上了“最爱食物”榜单。那么这种百年传统美食到底是怎么制作的呢?费城人又为什么如此钟情于它呢?让我们一起来看一下吧!

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收集自网络

翻译译者

Vera

审核员

审核员LG

视频来源

https://www.youtube.com/watch?v=RA2ZwvMptls

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