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  • Taryn Varricchio: If you're visiting Philly

    Taryn Varricchio: 如果你來費城的話

  • for the first time, this rectangular loaf of bread

    第一次,這個長方形的包

  • dressed in red tomato sauce

    番茄醬

  • might not be at the top of your food bucket list,

    可能不在你的美食清單之列。

  • but locals will tell you it's a must-try.

    但當地人會告訴你這是必須要嘗試的。

  • This is tomato pie, and it's one of the city's

    這是西紅柿派,也是本市的特色之一。

  • oldest and most favorite dishes.

    最古老和最喜歡的菜餚。

  • Customer: It's a legend. Staple.

    顧客。這是一個傳奇。主食。

  • Doesn't get any better than this.

    沒有比這更好的了

  • Taryn: We're in South Philly today,

    Taryn:我們今天在南費城。

  • which is basically like

    這基本上就像

  • the Italian neighborhood of Philadelphia,

    費城的意大利街區。

  • and we're heading to Sarcone's Bakery

    我們要去Sarcone's Bakery了。

  • to try tomato pie.

    是嘗試西紅柿派。

  • I have never heard of it because

    我從來沒有聽說過它,因為

  • I'm not from this area, so we wanna know,

    我不是這裡的人,所以我們想知道。

  • why are Philadelphians so into tomato pie?

    為什麼費城人這麼喜歡吃西紅柿派?

  • Let's go find out.

    我們去看看吧

  • Tomato pie has been a beloved piece

    番茄派一直是人們喜愛的作品。

  • of Philly's culinary scene for decades.

    幾十年來,費城的美食界。

  • It starts with a thick bottom layer of bread dough

    首先是一層厚厚的底層面包麵糰。

  • molded into a rectangular shape.

    模壓成長方形的形狀。

  • At Sarcone's, the pie is partially baked

    在Sarcone's,派是部分烘烤的

  • in a massive, decades-old brick oven

    在一個巨大的,有幾十年歷史的磚爐中

  • until lightly crisped.

    直到微微發脆。

  • Current owner Lou and his father, Luigi,

    現在的主人Lou和他的父親Luigi。

  • use a 15-foot peel to pull it out

    十五尺竿頭更進一步

  • before spreading on heavy helpings

    才大肆塗抹

  • of the family's original tomato sauce,

    的家庭原創番茄醬。

  • what they call "gravy" at the shop.

    他們在店裡叫 "肉汁"。

  • Once the gravy is spread evenly,

    待肉汁均勻鋪開後。

  • the pie heads back into the oven

    餡餅回爐

  • for several minutes more,

    再過幾分鐘。

  • ensuring the crust cooks all the way through

    麵皮熟透了

  • and turns a golden brown.

    並變成金黃色。

  • It becomes firm on the bottom

    底部變得堅實

  • with a soft, fluffy texture on top

    綿裡藏針

  • that absorbs each bite of savory gravy.

    吸收每一口鹹味肉汁。

  • Customer: Been eating it since I was a little kid.

    顧客。從小到大一直在吃。

  • By far, this is my favorite tomato pie.

    到目前為止,這是我最喜歡的西紅柿派。

  • It's got good gravy on basically a loaf of bread.

    它的肉汁很好,基本上是一塊麵包。

  • Taryn: Lou sprinkles a handful of Parmesan cheese,

    Taryn:Lou撒了一把帕瑪森奶酪。

  • but the pie is otherwise void of dairy.

    但派是否則無效的乳製品。

  • From just one look, this red sea of sauce

    一眼望去,這片紅色的醬海。

  • is the most notable feature of the dish

    是這道菜最顯著的特點

  • and what makes it distinctly not pizza.

    是什麼讓它明顯不是披薩。

  • Customer: Whenever I tell people about it,

    客戶。每當我告訴別人關於它。

  • they're always confused, and they just go,

    他們總是困惑,他們只是去。

  • "Is that pizza?"

    "那是披薩嗎?"

  • And it's not pizza. You know, it's totally different.

    而且它不是比薩餅。你知道,這是完全不同的。

  • So, I think it is something

    所以,我覺得是這樣的

  • regional and special for here.

    區域性和特殊的為這裡。

  • Taryn: Thick square slices are set

    Taryn:厚厚的方片是固定的。

  • at the front of the store,

    在店門口。

  • where they're wrapped in wax paper

    蠟紙包著的地方。

  • and often served at room temperature.

    並常在室溫下食用。

  • Some customers grab a slice on the go,

    有的顧客隨手抓一片。

  • while others pick up whole pies

    拾人牙慧

  • to bring back to the office.

    帶回辦公室。

  • Customer: I started eating it really young.

    顧客。我開始吃它真的很年輕。

  • I think it is special for here,

    我想這是對這裡的特殊。

  • you know what I mean?

    你知道我的意思嗎?

  • So when I have a chance to share that

    所以當我有機會分享

  • with other people that maybe aren't from around here,

    與其他的人,也許是不 從在這裡。

  • I think it's a really cool treat to bring them.

    我覺得帶他們來真的是一種很酷的享受。

  • Taryn: The same goes for Jimmy Rubino,

    塔林:吉米-魯比諾也是如此。

  • who owns the oldest Italian restaurant

    老字號

  • in Philly, right next door.

    在費城,就在隔壁。

  • Jimmy Rubino: My grandmother made her own dough,

    吉米-魯比諾:我奶奶自己做的麵糰。

  • and she made her own tomato pie,

    她自己做了番茄派。

  • Friday's usually 'cause we didn't eat meat.

    星期五通常是因為我們沒吃肉。

  • Yeah, grew up on it.

    是啊,從小到大都是這樣。

  • Love it.

    我愛它

  • Taryn: I'm eating this room temperature right now,

    Taryn:我現在吃的是常溫的。

  • and so it more of less

    於是乎

  • reminds me of an appetizer,

    讓我想起了一道開胃菜。

  • like focaccia with sauce on top,

    像focaccia和醬料在上面。

  • and so, like, I can imagine eating this before a meal,

    所以,像,我可以想象吃這個飯前。

  • before I had pasta for dinner, or picking this up.

    在我吃麵食之前,還是拿這個來吃。

  • And, like, people were telling us

    而且,像,人們都告訴我們

  • this is a grab-and-go snack for them.

    這對他們來說,是一個搶手的零食。

  • Tomato pie is a century-old tradition

    番茄派是一個百年的傳統

  • started by Italian immigrants

    舶來品

  • who settled in South Philly

    僑居南費城

  • and began working at bakeries in the early 1900s.

    並在20世紀初開始在麵包店工作。

  • At the end of the day, they would turn

    在一天結束的時候,他們會把。

  • any leftover bread into tomato pie.

    把剩下的麵包做成西紅柿派。

  • Louis Sarcone III: What bakers used to do back then,

    路易斯-薩爾科內三世:當年的麵包師都是怎麼做的。

  • whenever they had leftover dough,

    每當他們有剩餘的麵糰。

  • they would just,

    他們會只是。

  • instead of having it go to waste,

    而不是讓它去浪費。

  • they would make pizza shells out of it.

    他們會做比薩餅的外殼了。

  • So, it's

    所以,這是

  • a little bit different than a normal pizza,

    和普通的披薩有點不一樣。

  • 'cause the dough is not a pizza dough.

    因為麵糰不是披薩麵糰。

  • It's a bread dough.

    這是一個麵包麵糰。

  • Taryn: It has much more of a bread-like texture.

    Taryn:它的口感更像麵包。

  • It's not pizza dough, as Lou was telling us,

    這不是披薩麵糰,正如Lou告訴我們的那樣。

  • and so it's very airy

    飄飄然

  • and kind of light.

    和種光。

  • So you're biting into it,

    所以,你在咬它。

  • it's like biting into a cloud

    撥雲見日

  • rather than biting into, like, dense crust of a pizza.

    而不是像披薩那樣,咬著密密麻麻的餅皮。

  • Customer: Brings me back to when I was a kid.

    顧客。把我帶回了我小時候的時光。

  • It's an Italian tradition.

    這是意大利的傳統。

Taryn Varricchio: If you're visiting Philly

Taryn Varricchio: 如果你來費城的話

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為什麼費城人愛吃番茄派 - 傳奇美食 (Why Philadelphians Love Tomato Pie | Legendary Eats)

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    林宜悉 發佈於 2020 年 10 月 25 日
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