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Hi guys hope you're well, so me and Gennaro are here at the James Italian Test Kitchen.
嗨，大家都挺好的吧，今天，我和Gennaro又来到了我们的詹姆斯意式餐厅测试厨房。
we're gonna do a special of the day,
今天我们要做一道特色菜，
But it's not gonna be for a day, it's gonna be for a whole week, from Monday all the way through to Sunday.
但这个特色菜并不是特别为某一天准备的，而是从星期一到星期天我们每天都会供应。
we are going to celebrate some amazing British produce.
这道菜是为了赞美一些特别好的英国农产品。
first up langoustines from Scotland, Unbelievable if you like prawns.
首先是来自苏格兰的海螯虾，如果大家喜欢吃虾的话，这个绝对好吃到哭！
These are the Aston Martin, they are so sweet and so delicious.
这种虾可以说是虾界的阿斯顿·马丁（英国运动跑车品牌），味道非常甜，非常可口。
and we want to balance it with some other amazing British produce.
为了平衡口感，我们还要搭配一些别的超赞的英国农产品。
we're going to do it with some foraged wild garlic, which is so subtle and so delicious.
我们要用到鸭蒜，野蒜的味道非常微妙，但非常可口。
we're going to complete that with asparagus.
最后我们还要放点儿芦笋。
just cut up some cherry tomatoes red and yellow.
再准备一些红色，黄色的小番茄，切块儿。
and we're going to combine it with some chillies and capers, and a little white wine.
配上辣椒，酸豆还有白葡萄酒。
every single day in James Italian, we make all of our pastas, whether it's sagetalli, casarochy, the pappardelle.
我们的吉米意式餐厅每天都会供应各种意大利面，宽的细的，圆的扁的，应有尽有。
We're gonna go in with the langoustine that's been a nicely peeled.
现在我们把海螯虾放进去，虾壳已经去好了。
we're not going to chop this, okay.
这个我们就不切了，好吧。
we're gonna go in with our wild garlic.
现在把鸦蒜放进去。
I quite like the natural shape going on which is really really beautiful.
我很喜欢保留食材的自然形状，因为真的很漂亮。
and then we're going to go in with the asparagus. (Oh my god)
芦笋下锅。 （啊，我的天）
the tomatoes, the chili, and the capers.
西红柿，辣椒和酸豆。
so a little half ladle of this special passata that we use,
再来一小半勺特调的汤汁，
which is made out of all the kind of prawn heads, a really nice fish bisque, delicious.
用各种虾头熬制而成，非常美味的海鲜汤，非常美味。
so it's a nice light pasta.
我们这道意大利面口感比较清淡。
how about controversially a little tiny bit of parmesan, tiny.
有争议的是，我们要不要加一点点帕尔玛干酪，就一点点。
Oh I can't find any parmesan yet, so we don't need to.
嗯，我还没见过放干酪的，所以……不需要。
No, but how about this in Venice,
别啊，但在威尼斯的时候
I've seen them seasoning a pasta like this with a tiny bit of parmesan.
我有看到他们往意面里放帕尔玛干酪啊。
what is it, what is it with you Italians that always disagree about things.
这是什么意思，意大利人怎么总喜欢抬杠呢
you know what, let's put a bit of parmesan and let's have a taste ot it.
那……我们就放一点儿试试看吧。
and let's just plate this out, this is gonna be a special that runs Monday to Sunday,
我们把虾先挪到一边，现在我们就来给大家呈现这道从周一到周日，
in every James Italian across the UK.
只要是在英国，任何一家吉米意式餐厅都会供应的一道特色菜。
so that lovely sort of deep flavor from the tomato, bisque sauce,
番茄浓汤的味道非常浓郁，
you've got the sweetness of the tomatoes.
里面还留有一些西红柿的甜味。
the asparagus is so delicate.
芦笋也是超级美味。
and I think it really works well.
而且我认为芦笋给这道菜增色了不少。
so look at that, what a beautiful pasta, what a special,
快看，多诱人的意面啊，多可口的特色菜啊，
celebrating loads of beautiful British produce, Scottish langoustines, British asparagus,
搭配英国的上好农产品，苏格兰海螯虾，英国芦笋，
we've got that beautiful sweet tomato sauce, wild garlic. yes, come on.
还有可口的甜番茄酱，鸭蒜。是的，拜托。
Come and see us at Jamie's Italian.
快来光临我们的吉米意式餐厅吧。
This'll be on in every single restaurant across the UK, you're gonna love it, enjoy. yes.
我们在英国的每一间餐厅都会供应，你们一定会喜欢的，请慢用。没错。
