简述
旅游类纪录片，BBC 频道 2009 年出品。
封面
Rick_Steins_Mediterranean_Escapes_cover.jpg
影片信息
官方网站
http://www.bbc.co.uk/food/tv_and_radio/medescape_index.shtml
影片原始规格:
影片内容介绍
剧情简介
瑞克・斯坦旅途横跨地中海参观的海岛和地方通过他们的精神、历史和食物放热个性充满活力的感觉的`好食物启发。 从香料和香水到对酒和草本的豪华用途，地中海食物充分是大烹饪马赛克阿拉伯人、希腊人、意大利人、西班牙人和土耳其人和气味形成的颜色、口味。 加入瑞克，他从可西嘉岛到Crete和权利游遍摇篮烹调在西部世界。地中海食物是极端很好翻译成可口的简单烹调简单的成份，首要容易对准备盘。 某些味道好的食谱从系列包括鸡与sobrasada、绿皮胡瓜和青豆、面团与pecorino sardo， pancetta、荷兰芹和蛋，枯萎的箭鱼与salmoriglio，茴香香肠炖用柠檬土豆和海湾叶子和被烘烤的希腊煎蛋卷与狂放的绿色、草本、韭葱和希脂乳。
分集介绍
Corsica and Sardinia
Rick Stein's Mediterranean escape started in Marseille where his last series ended. He caught the ferry to Bastia, the ancient capital of Corsica, where he was invited to a typical Corsican feast. Here pulenda, a kind of polenta made with chestnut flour, took pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig. At Bonifacio, Rick sailed across the rough straits to Sardinia, where he sampled an especially good spaghetti with cuttlefish ink and a rich tomato sauce.
Sardinia and Sicily
In Sardinia, Rick watched as the local fishermen caught mullet using methods that date back to ancient Roman times. He then boarded a ferry for Sicily and in Palermo he found one of the best pasta dishes he has ever tasted. Rick treated us to the simple vegetarian Pasta with tomatoes, capers and mint using capers from the island of Pantelleria, and Pasta alla norma with aubergines, tomatoes, chilli and ricotta salata cheese from Catania on the east coast of Sicily.
Sicily and Puglia
Rick continued his travels in Sicily and enjoyed the colours and ambience of Catania's busy fish market. He then travelled to Puglia on Italy's mainland where the local dishes have been influenced by centuries of poverty. Rick cooked Peas with onions, parma ham and olive oil, then gave his take on a fennel sausage recipe he had tasted at a local restaurant.
Corfu and Mallorca
Rick left Italy and made his way to the Greek island of Corfu where he attended a family feast. He visited kitchens in restaurants all over the island and learned how to make authentic Greek dishes such as a Greek salad with good quality feta and olives; Pastitsio, a beef and macaroni pie with cinnamon, red wine and kefalotiri cheese; and Baked Greek omelette with wild greens and herbs (horta), leeks and feta.
Mallorca, Catalonia, Morocco
From Corfu, Rick headed to the Spanish island of Mallorca where he ate what he described as the most succulent lamb he has ever tasted. He interpreted Mallorcan-style cooking with his Chicken with sobrasada, a soft and spreadable Mallorcan sausage made with pork loin and fat, paprika, salt and cayenne pepper. Rick then travelled to Barcelona's La Boqueria market, which he says is the best place to eat Catalonian food. With Catalonia in mind, he cooked the local food of salt cod fritters with allioli (a punchy garlic sauce from Catalonia).
Morocco and Turkey
In Morocco, Rick enjoyed couscous, and tucked into the tagines and mint tea found in the bazaars. Rick cooked the Moroccan dish of Kefta mkaouara, a simple dish of onions, tomatoes, cumin, and paprika baked with spicy meatballs and eggs. His Mediterranean travels ended in south-eastern Turkey where he feasted on kebabs. Rick made the Turkish-style fast food lahmacun, a flatbread that is topped with minced lamb, then rolled up to eat.
截图
Rick_Steins_Mediterranean_Escapes_screen1.jpg
参考信息
相关的纪录片
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网路消息
http://en.wikipedia.org/wiki/Rick_Stein
Category:片名 Category:BBC Category:2009 Category:5. 社会科学类 Category:5.1 社会 Category:5.15 休闲活动 Category:5.151 旅游 Category:5.152 饮食 Category:6. 史地类 Category:6.1 历史 Category:6.2 地理 Category:6.23 欧洲 Category:6.235 南欧 Category:缺翻译
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