Rick Stein's Mediterranean Escapes
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Épisodes
- S. 1 ÉP. 1 - Episode 1Watch on supported devices8 août 200759 minRick Stein's Mediterranean escape begins in Marseille. He catches the ferry to Bastia, where he is invited to a typical Corsican feast. Here pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage. He also admires the peasant stews and the local cheeses.Freevee (avec publicités)
- S. 1 ÉP. 2 - Episode 2Watch on supported devices9 août 200759 minIn Sardinia, Rick watches as the local fishermen catch mullet using methods that date back to Ancient Roman times. He then boards a ferry for Sicily. In Palermo, he finds one of the best pasta dishes he has ever tasted. Rick then rustles up a simple vegetarian pasta.Freevee (avec publicités)
- S. 1 ÉP. 3 - Episode 3Watch on supported devices15 août 200759 minRick continues his travels in Sicily, enjoying the colours and ambience of Catania's busy fish market. He then travels to Puglia on Italy's mainland, where the local dishes have been influenced by centuries of poverty. Rick cooks Peas with onions, parma ham and olive oil, then gives his take on the fennel sausage recipe he tasted at a local restaurant.Freevee (avec publicités)
- S. 1 ÉP. 4 - Episode 4Watch on supported devices16 août 200759 minRick departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast. He visits kitchens in restaurants all over the island and learns how to make authentic dishes such as a Greek peasant salad with feta and olives, pastitsio (a beef and macaroni pie with cinnamon, red wine and kefalo cheese) and baked Greek omelette with wild greens and herbs, leeks and feta.Freevee (avec publicités)
- S. 1 ÉP. 5 - Episode 5Watch on supported devices22 août 200759 minFrom Corfu, Rick heads to the Spanish island of Mallorca, where he eats what he describes as the most succulent lamb he has ever tasted. He cooks up chicken with sobrasada, a soft and spreadable Mallorcan sausage made with pork loin and fat, paprika, salt and cayenne pepper. Rick then travels to Barcelona's La Boqueria market of St Joseph, which he says is the best place to eat Catalan food.Freevee (avec publicités)
- S. 1 ÉP. 6 - Episode 6Watch on supported devices23 août 200759 minIn Morocco, Rick enjoys couscous and tucks into the tagines and mint tea found in the bazaars. Rick cooks the Moroccan dish of Kefta mkaouara (a simple dish of onions, tomatoes, cumin, and paprika baked with spicy meatballs and eggs). His Mediterranean travels end in south-eastern Turkey, where he feasts on kebabs.Freevee (avec publicités)
Détails
En savoir plus
- Audio
- English
- Sous-titres
- English [CC]
- Réalisation
- David Pritchard
- Production
- David Pritchard
- Distribution
- Rick Stein
- Studio
- BBC Studios
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