My boyfriend used to be the chef in our house...he had a stroke in 2017 and cooks no longer...he found your channel and LOVES you...thank you for keeping him happy!💗
Will you do a video about, "things you find in most Italian kitchens"? You could do two, one for food staples and one for favorite utensils and gadgets.
When Eva made her homemade breadcrumbs it brought back sweet memories of my mother, who grew up on a farm in Slovakia. Mom always made her own bread crumbs. She also made noodles for soup the same as Eva makes pasta. When I asked her why she didn’t just buy packaged noodles, she made the same face as Eva does when Harper offers her American pizza. Thanks for the warm memories.
Hands down one of the most underrated youtube channels. I have watched a ton of your videos in the last few days and in every single one I learn something new, and I learn that there are a lot of high-quality dishes that are a lot simpler to make. I am highly impressed by Evas skill and how she makes me feel like I can cook anything and Harper, I swear I have almost the same mindset whenever he is skeptical but excited to try any of her food. You two are the couple friend my wife and I would want to hang out, eat, drink and chat all the time with. Keep up the videos, you two are AMAZING!
My family is Portuguese so I grew up eating a lot of vegetables. The first time a childhood friend’s Italian mom made Swiss chard I loved it! It’s all in the preparation✨
My great grandmother had a grating box. A wooden box with a sliding lid with a grater insert. Grating the dried bread was one of the MANY tasks we grandchildren had around the kitchen. We grated a lot of parmigiano into that box too. We grated a lot of knuckles on that box too.
La cosa che mi piace di più del vostro canale è che finalmente si fa vedere quello che è realmente la cucina italiana, fatta non solo di pizza, pasta e polpette! Aspettiamo i pizzoccheri una prossima volta!!
It's so thrilling to see you near 100k subscribers! Crazy to think when I joined just a few months ago that number was about 3000. Keep it up, guys! Saluti da Torino! :)
Well, reading the comments, everyone is raving about our favorite Italian Eva, but I have to say, Harper is a sweetheart too. He is a loving, kind and supporting human - awesome, that these people found each other!
I have many jars of bread crumbs in my pantry. They sustain many dishes. I never thought anyone would think, as I do, that they are a must have. Thank you for reinforcing what I try to tell my kids. No kitchen is complete without them. By the way, I get my breadcrumbs from what they think of as "throw aways". Older bread is still useful. I very much enjoy both of you and thank you for many tricks you have let me in on. Just an older Canadian who enjoys food.
Besides carbonara I have never been an Italian food lover. Until I started using your recipes❤️❤️❤️❤️❤️❤️ Italian is wonderful as long as it’s NOT North American versions. 🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪
I love the two of you together! You remind me of me & my husband & we've been together 21 years! PS My husband used to love that walmart bread but he says since Eva won't eat it- it's trash to him now LOL! I guess I'll make bread crumbs since he has my freezer full of them 🤣
They're definitely good as a pasta topping. I like to eat spaghetti with a pesto sauce that I make out of wild fennel, and almonds. I then top it with bread crumbs for color and texture.
I have a jar of pesto I made from wild fennel too, and some old bread! I know what. Having for dinner tonight! I made the pesto with wild fennel (it's a weed in my country), sunflower seeds, garlic, lemon juice, olive oil, and nutritional yeast for cheesy flavor (dairy free). I hope Eva doesn't cry "aaaaa- this is not a pesto!".
@@puapucuve6643 Here in the San Fran Bay Area of California, both wild fennel and poison hemlock have become naturalized. While there are some differences between them, in early spring and by summer's end, they can appear very similar. One is a valuable kitchen staple I enjoy, and the other quickly killed Socrates.
When I was a kid, we’d go over to my Sicilian granny’s house for San Giuseppe Day. I loved the spaghetti with tomato sauce, hard boiled eggs, and sauteed bread crumb topping (which they called modiga, if I recall correctly) that was served as the meatless, cheeseless Lenten version of the usual fare. And the fried cardoons...oh man!
Best Italian culinary food channel and it’s not even close. Eva is what every amateur home cook should aspire to be meaning use fresh simple ingredients and get a chance to learn other culture. The combination of the 2 is heaven I call it CLASH OF CULTURE which is amazing I love it. Keep the good work 💪🏿🌹🙏🏿
Watching from Australia... we love your vlogs and recipes. We notice you have a Nespresso machine and thought it would be good if you did a vlog on coffee, the differences between Italian & American coffee, and perhaps a recipe using coffee... Tiramisu ❤️ Keep up the great work.
@@kylesalmon31 yes! eva show us how.. i see in the il mio viaggio in italia videos they are all about the 'montantiella' i think.. forcing mounds of coffee into the moka or the caffetiera napoletana without pressing it down!!!!
I was sitting down eating a bowl of pasatelle while watching this. Watching Eva cook is such a connection to the way my family cooks not to mention how I was taught. My first generation German husband is still surprised by these dishes a dozen years down the road. Thank you for sharing these familiar dishes!
I love to watch someone doing a thing they are passionate about, and this obviously applies to Eva cooking, even just watching her crush breadcrumbs and put them in a jar seems like she does it with love and is a joy to watch. I have started buying bronze die cut pasta because of watching your channel and it really is worth paying a little extra for the superior product.
Italians can never have enough bread 👍🏽 OMG my mom use to make Passatelli when I was a kid. No one would believe the Ingredients when I told them. This is the first time I ever saw it other than having it as a kid. Wow, it was great to see it.
Harper is in heaven when he eats your food Eva! You guys are so adorable, I love seeing him awestruck at you 🥰and I love learning your recipes. Thank you 😊
My Grandparents came from Teodorano Italy in the early 1900s they adopted my mother in 1935/6. I'm not Italian by genetics but I grew up in the Italian family and influence. Most people dont realize the complexity and simplicity of italian food. They cooked with what they had and many were poor so they made meals that sustained the family. I cook this way today, with what I have. I'm not wealthy so sometimes is pasta with butter and cheese. Other times its meatballs briciole and neck bones in sauce. Studies show that the reason Italians live such long lives is their diet that's rich in vegatable and less meat than Americans eat and pasta every day. Love your channel.
I have been eating passatelli for a while. my grandmother would make it around holidays. She used pecorino Romano instead of Parmigiano-Reggiano no nutmeg on lemon zest. She'd make it the day before so the broth would be further seasoned by the cheese. Year's ago many people had never heard of it in the US. Still brings back memories. We still make even though my grandmother passed away many years ago.
I love that mixture made with French (sorry Eva) cut green beans. I usually make that as a side dish for Thanksgiving. I also like that mixture in stuffed artichokes.
MAMMA MIA EVA !!! Lol You just gave me the best ideas for dinner tonight! Pasta with toasted bread crumbs and the Swiss chard dish BUT with Rapini! Brava! Grazie!
When I was a kid I used to help my mom make bread crumbs by either helping to break up the bread in pieces to dry it, or working the blender - being careful not to grind them to fine, or using a cheese grater . My grandma used the rolling pin or cheese grater method. I noticed they also used dry breadcrumbs and fresher (fluffy, not dried) breadcrumbs in various ways. I bought the first family food processor after using one for the first time at my hotel kitchen job. Sicilian style stuffed artichokes - breadcrumbs, pecorino, black pepper and a drizzle of olive oil - YUM!!!!!!! Swiss chard!! We learned to love vegetables as kids, fresh green beans - almost always served room temp (after cooking) with slivers of raw onion and sprinkled with salt, pepper, vinegar & olive oil - green salads with homegrown tomatoes, onions, cucumbers, etc. various squashes....never understood my friends who hated vegetables and to eat some kind of vegetable was like asking them to eat poison.
My cousin recently described this dish a friend of hers made that was so delicious. I could not get it straight in my head but went to work researching and found it was called pasatelli. Trying to find how to cut it was challenging so I rolled it into a rope and cut it, added it to my homemade chicken soup and it was delicious. Simple cheap ingredients to add flavor to soups and white pastas, invented long ago when the poor couldn’t afford pasta or rich foods. Necessity is the Mother of invention. I have since found kitchen tools to cut it without having to buy the pasatelli extruder. Happy to see you did a video on it.
Oo, another one I definitely will make this week ! Thnx you guys ! I always cook one of your recipes on fridays, cause I then only work till 1200. I love surprising my wife with one of your dishes. She also is a big fan ! Thnx !!
Since i come from Emilia Romagna i must say that those passatelli looked delicious. Another pasta that is made from breadcrumbs is Pisarei e faśö from Piacenza, which is one of my favourite and you guys should definitely check it out
Pasta mulica, very Calabrian!! Love bietola! Eva brings back beautiful memories from my past. I may have been born Canadian but was raised as a Calabrese.
I was expecting the cozze al "gratté" (gratinated mussels), which is one of my favorite dishes, but I was pleasantly surprised by the second recipe cause that's completely new to me, I'm going to try it for sure, hoping my son will like it 🤞 I love you guys ❤️
My Italian Dad was the cook in the house. Bread crumbs on veggies all the time. I used to love to make Swiss Chard & real Italian bread. sandwiches. My mom would tell eveyone she was Italian (was Irish & German) and made the best brichiole. I miss all that and am so glad I stumbled upon Pastagrammer.
Eva is iconic, she’s got the raspy voice, the cooking knowledge, and also with her hair and strong features she looks like a witch “strega” in Italian 🧙♀️
Eva you are at this moment in time a breath of fresh air Harper is the luckiest guy on the planet I love Italian food but by that I mean real Italian food please can we have more videos of you just cooking you make everything look so easy I’m not a great cook but love watching you 💕💕
Ciao Eva and Harper. Great vid, those recipes look awesome!!!. In here we use breadcrumbs to dip a piece of meat and cook it lol lol . Looking forward to the next one. Stay safe
Yummy! I want to try the pasta with orange zest and lemon grass,it looks nice! I have to point out a mistake Eva made when she said we don't use tomato sauce with bread crumbs. In Sicily there's a version of pasta anchovy and bread crumbs with tomato sauce,with "passata" or even fresh cherry tomatoes. Some of the extra kilos I wear around my waist are proof! Comunque siete imbattibili,well done!
Ah, i passatelli! Qui sono di casa, ma li facciamo più lunghi e "sodi", così possono essere anche fatti senza brodo (panna, prosciutto rosolato e rucola).
L'abilità dell'azdora sta proprio nel fare i passatelli lunghi senza che si rompano o si inzuppino troppo di brodo (quando succede, dalle mie parti, si dice in modo dispregiativo che invece dei passatelli ha fatto la stracciatella), possibilmente senza aggiungere farina. Se si fanno col ragù di mare un mezzo cucchiaio scarso di farina per uovo al fine di tenerli più sodi è tollerato.
Io bergamasco, ma avendo imparato a cucinare in Romagna, la mia famiglia è originaria da lì ed ho unito le due cose!! PASSATELLI ASCIUTTI AL GORGONZOLA!!!!!!!
No doubt that Eva knows perfectly her food. It's amazing what italians can make from bread crumps, all over the country, flavouring it with dried chopped herbs, salt & pepper. I'll never forget when I've had "fenoglio gratinato al forno" for the first time, made from bread crumps and olive oil (no milk, cheese or dairy cream) thinly sliced.
@@corrosive69 parmesan doesn't exist. You can use Parmigiano or you can use another cheese (cheddar, Emmental, scamorza ecc.). Parmesan is a fake cheese
I really like pasta with breadcrumbs as a topping!!! I prepare this when i am in a hurry or when i don't want to make a lot of fuss in the kitchen. Sometimes, i add some garlic, freshly chopped parsley and/or grated lemon zeste, depending on the mood i'm in. But what i really, really love is my pasta with bechamelsauce (and ham cubes) topped with cheese, crumbs and butter and grilled in the oven. Njammm!!
Eva, the greens looked beautiful, almost like Utica greens which have cherry peppers and salami. Then the breadcrumbs are also spread on top and we pop the whole thing in the oven in a casserole dish.
These are far more than informative videos, they are charming and delightful. My beloved grandmother was Calabrese, hailing from Villa San Giovanni, and to hear Eva talk is with an accent that recalls my beloved Nonna is heartwarming. As for Harper, well, lets just say I grew up in New England - - and so, between the two of them these videos make me feel at once home and at the hearth of love, family and good (Calabrian) cooking!
yeah, that's my house... I have bread ends in the fridge that are a month old easy. sourdough, IIRC... don't know if you're aware but there is an old recipe for sautees vegetables called á la polonaise, which is vegetable sauteed with bread crumbs, hard cooked eggs small dice, and parsley in butter. it's actually really good!
We have a similar regional dish called Utica Greens (supposed to have originated in Utica, NY, which has a big Italian population... so it probably came from Italy first). A lot of Italian restaurants in central NY have a version of it. Some people use swiss chard, but it's usually made with escarole. It also has prosciutto or pancetta, pickled hot cherry peppers, and sometimes a little chicken stock. I've also had it with cannelini beans in it. If it's done right, it's out of this world. The last dish is almost like German spaetzle, but probably better. Never would have thought of using bread crumbs like that!
Sono una signora non più giovane che vi segue ma non parlando inglese faccio fatica a capire,e mi piacerebbe molto. Non è possibile avere una traduzione in italiano? Grazie siete una bellissima coppia!
Allora utilizza questa procedura: - Accedi ad Youtoube da un qualsiasi browser sul computer; - Porta il puntatore del mouse sulla parte bassa del video, fino a far comparire la barra di avanzamento e gli altri controlli; - Clicca sull'icona "sottotitoli (c)", che si trova sul lato di destra, in modo da attivarla; - Clicca sull'icona "impostazioni" immediatamente a destra della precedente, uscirà un menù a tendina; - Clicca sulla penultima voce del menù "sottotitoli (1)", generalmente impostati sulla lingua inglese, il menù precedente sarà sostituito da un altro con differenti opzioni; - Clicca sull'ultima voce del nuovo menù "traduzione automatica"; - Seleziona tra tutte le possibili lingue quella italiana. In questo modo avrai i tuoi sottotitoli in un italiano non preciso, ma comunque abbastanza comprensibile.
Oh boy did this bring back memories. My Father, 100% Italian, would keep our leftover bread in a brown paper bag at the bottom of the pantry. When the bread hardened, he would make me take the bread to our old-school meat grinder (attached to a picnic table no less) to crush into bread crumbs and place in a container for future use! 🤣
Passatelli are one of m favourite dishes EVER and they also are my personal remedy for hangover. BTW in the Mantova province, where I come from, we have "capunsei", that are basically gnocchi made with breadcrumbs, eggs, cheese, broth, nutmeg and black pepper.
I love watching your videos every week, BUT my 7 year old boy said to me today: "mommy, it is Sunday, let's watch Eva and chef Alfredo!" 😂😂😂 loved it!
So cute!!! ❤️❤️💕💕😍😍 thank you!! 🥰🥰🥰
That boys gonna be a chef
@@PastaGrammar please make traditional biscotti. It is ALWAYS ruined and is never ever the way my grandmother made it.
My boyfriend used to be the chef in our house...he had a stroke in 2017 and cooks no longer...he found your channel and LOVES you...thank you for keeping him happy!💗
Greetings from Italy to you an to your boyfriend, i had a TIA in 2014
aww how sweet is that ") what a lovely comment
Take good care, I’m glad you’re happy ♥️
Heartwarming comments:
Glad to see him finding enjoyment in this. I hope he can return to his passion. Tasting history might also be up his alley?
Harper: *buys a loaf of Italian bread from a store*
Eva: "Am I a joke to you?"
😂😂😂😂
Will you do a video about, "things you find in most Italian kitchens"? You could do two, one for food staples and one for favorite utensils and gadgets.
Great Idea! Hope they'll do it!
Love that Idea 💡
The #1 thing found in every Italian kitchen: Italians.
When Eva made her homemade breadcrumbs it brought back sweet memories of my mother, who grew up on a farm in Slovakia. Mom always made her own bread crumbs. She also made noodles for soup the same as Eva makes pasta. When I asked her why she didn’t just buy packaged noodles, she made the same face as Eva does when Harper offers her American pizza. Thanks for the warm memories.
Hands down one of the most underrated youtube channels. I have watched a ton of your videos in the last few days and in every single one I learn something new, and I learn that there are a lot of high-quality dishes that are a lot simpler to make. I am highly impressed by Evas skill and how she makes me feel like I can cook anything and Harper, I swear I have almost the same mindset whenever he is skeptical but excited to try any of her food.
You two are the couple friend my wife and I would want to hang out, eat, drink and chat all the time with. Keep up the videos, you two are AMAZING!
Thank you!!! ❤️❤️❤️❤️
I suspect it won’t be long before they’re cable stars.
@@Vnachi8 Definitely
I agree. Eva doesn’t teach recipes, she shows basic building blocks and judgement that become elements of dozens of dishes each time.
This channel is the best! The chemistry that you two have together is golden.
Agreed 👍
On top of the interesting content, the outstanding cooking skills!!! The biggest plus of this channel are Eva and Harper themselves !!! 🇮🇹🇺🇸🥰🔝
Thank you!
A casa nostra pangrattato vuol dire solo una cosa: FETTINE PANATEEEEEE!
Ma anche polpette impanate e poi fritte, fatte con tutti gli avanzi degli arrosti di Natale 🤤
E beh e dei canederli vogliamo parlarne? 😀
Passatelli
My family is Portuguese so I grew up eating a lot of vegetables. The first time a childhood friend’s Italian mom made Swiss chard I loved it! It’s all in the preparation✨
Y’all need to do a cookbook. Do a Kickstarter for funding and self publish. Best Seller!
in spain we have a typical dish that is literally bread crumbs with meat and vegetables. It’s called “migas” and it is so so good!!!
We do too! Though we call it "stuffing".
I'd love to see an olive oil taste test!! Like what makes a good olive oil and what Eva prefers. Kind of like the pasta sauce blind taste test!!! :)
most likely a calabrian one or one from puglia, they are the best ones depending on the place mine is from puglia
They just did.
My great grandmother had a grating box. A wooden box with a sliding lid with a grater insert. Grating the dried bread was one of the MANY tasks we grandchildren had around the kitchen. We grated a lot of parmigiano into that box too. We grated a lot of knuckles on that box too.
It‘s not originally grated without fingernails and skin in it.
Pink breadcrumbs are the best 😆
Bread crumbs, add parsley, garlic , pepper: toast with anchovy and put over pasta.
Sounds divine
Brilliant!
My fave!
La cosa che mi piace di più del vostro canale è che finalmente si fa vedere quello che è realmente la cucina italiana, fatta non solo di pizza, pasta e polpette! Aspettiamo i pizzoccheri una prossima volta!!
Esatto!
It's so thrilling to see you near 100k subscribers! Crazy to think when I joined just a few months ago that number was about 3000. Keep it up, guys! Saluti da Torino! :)
Grazie!!! ❤️
Eva, my new hero of " Italian cooking " Thank you.
I love the subtle happiness she has when he likes the food. So great.
PASSATELLI patrimonio dell'umanitá! Brava Eva!!! ❤❤❤❤
❤️🇮🇹❤️
Well, reading the comments, everyone is raving about our favorite Italian Eva, but I have to say, Harper is a sweetheart too. He is a loving, kind and supporting human - awesome, that these people found each other!
I watch old TV shows, but never thought I’d see Lucky Strikes referenced in a Italian themed CZcams channel 😂
I’d rather fight than switch said the spokesman with a black eye
Harper, you really SHOULD know her... This woman has a PLAN 😁😊😉😘👍
She has way more plans than he is letting on that he knows about. ;)
I have many jars of bread crumbs in my pantry. They sustain many dishes.
I never thought anyone would think, as I do, that they are a must have.
Thank you for reinforcing what I try to tell my kids.
No kitchen is complete without them.
By the way, I get my breadcrumbs from what they think of as "throw aways".
Older bread is still useful.
I very much enjoy both of you and thank you for many tricks you have let me in on.
Just an older Canadian who enjoys food.
L’espressione di Harper in merito alla pasta di briciole di pane: “che caaaazz stà a dì?” Ragazzi siete davvero carini insieme.
E mi fate venire una fame pazzesca ogni volta.
😂😂😂😂❤️❤️❤️😂
Si chiamano Passatelli in brodo 😍
Pasta di briciole di pane non si può sentire 😅
@@lucamaggiori856 infatti. Ma neanche "briciole di pane", visto che in Italia si chiama pan grattato.
Besides carbonara I have never been an Italian food lover.
Until I started using your recipes❤️❤️❤️❤️❤️❤️
Italian is wonderful as long as it’s NOT North American versions.
🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪
I love the two of you together! You remind me of me & my husband & we've been together 21 years! PS My husband used to love that walmart bread but he says since Eva won't eat it- it's trash to him now LOL! I guess I'll make bread crumbs since he has my freezer full of them 🤣
They're definitely good as a pasta topping. I like to eat spaghetti with a pesto sauce that I make out of wild fennel, and almonds. I then top it with bread crumbs for color and texture.
I have a jar of pesto I made from wild fennel too, and some old bread! I know what. Having for dinner tonight!
I made the pesto with wild fennel (it's a weed in my country), sunflower seeds, garlic, lemon juice, olive oil, and nutritional yeast for cheesy flavor (dairy free). I hope Eva doesn't cry "aaaaa- this is not a pesto!".
@@machematix I'm from the United States and where I live it's an invasive species. I usually grab some when I go hiking.
That really sounds delicious, love fennel, can you post the recipe? Please.......
@@puapucuve6643 Here in the San Fran Bay Area of California, both wild fennel and poison hemlock have become naturalized. While there are some differences between them, in early spring and by summer's end, they can appear very similar. One is a valuable kitchen staple I enjoy, and the other quickly killed Socrates.
When I was a kid, we’d go over to my Sicilian granny’s house for San Giuseppe Day. I loved the spaghetti with tomato sauce, hard boiled eggs, and sauteed bread crumb topping (which they called modiga, if I recall correctly) that was served as the meatless, cheeseless Lenten version of the usual fare. And the fried cardoons...oh man!
the right sicilian word is not modiga, but muddica.
Best Italian culinary food channel and it’s not even close. Eva is what every amateur home cook should aspire to be meaning use fresh simple ingredients and get a chance to learn other culture. The combination of the 2 is heaven I call it CLASH OF CULTURE which is amazing I love it. Keep the good work 💪🏿🌹🙏🏿
❤️❤️❤️❤️
Watching from Australia... we love your vlogs and recipes. We notice you have a Nespresso machine and thought it would be good if you did a vlog on coffee, the differences between Italian & American coffee, and perhaps a recipe using coffee... Tiramisu ❤️ Keep up the great work.
Yes. Italians are the Masters of coffee ! Please, Eva !
@@jjiacobucci What nespresso... they have a Silvia!
@alfa4ever We actually have both! Although I should say that Eva doesn’t touch either. She’s all about the moka pots
@@PastaGrammar moka pot video?? Lol
@@kylesalmon31 yes! eva show us how.. i see in the il mio viaggio in italia videos they are all about the 'montantiella' i think.. forcing mounds of coffee into the moka or the caffetiera napoletana without pressing it down!!!!
I was sitting down eating a bowl of pasatelle while watching this. Watching Eva cook is such a connection to the way my family cooks not to mention how I was taught. My first generation German husband is still surprised by these dishes a dozen years down the road. Thank you for sharing these familiar dishes!
I bet Harper is bouncing off the walls when it's time to film since he knows he is going to get to eat great food.
Oh Gosh... I would LOVE to be be next to them too - just to get a taste of Eva’s creation. 😂
I bet they eat pretty well most nights. Eva would be horrified if harper brought home a Hungryman frozen dinner
@@annother3350 now that would be a great video idea to see because you know she would be so disappointed in him.
@@hiddentruth1982 There's got to be an 'italian' Hungryman dinner -- with a 'tiramisu' compartment built in!
Dude, she is Italian. She knows how to carry about her man;>
Can Harper really appreciate how lucky he is ? Eva, i passatelli sono stati il colpo di grazia, adesso ho fame :)
I love this woman!!! She is my favorite cook to watch. She is super cute and I love her surprise face when she tastes her food.
who knew pasta could taste good without sauce. Thanks guys, you've opened up a whole new world for me.
I love to watch someone doing a thing they are passionate about, and this obviously applies to Eva cooking, even just watching her crush breadcrumbs and put them in a jar seems like she does it with love and is a joy to watch. I have started buying bronze die cut pasta because of watching your channel and it really is worth paying a little extra for the superior product.
Yeah!!!!
This amount of bread in any European or South-American kitchen seems like the norm rather than the exception. Great episode guys!
I love your music with the clippity clop western sound! You and Eva are the “I love Lucy” show of today! Thanks so much for making me giggle...
Can we get a bread recipe? The ones in the oven looked amazing! 😍
Italians can never have enough bread 👍🏽
OMG my mom use to make Passatelli when I was a kid. No one would believe the Ingredients when I told them. This is the first time I ever saw it other than having it as a kid. Wow, it was great to see it.
Harper is in heaven when he eats your food Eva! You guys are so adorable, I love seeing him awestruck at you 🥰and I love learning your recipes. Thank you 😊
My Grandparents came from Teodorano Italy in the early 1900s they adopted my mother in 1935/6. I'm not Italian by genetics but I grew up in the Italian family and influence. Most people dont realize the complexity and simplicity of italian food. They cooked with what they had and many were poor so they made meals that sustained the family. I cook this way today, with what I have. I'm not wealthy so sometimes is pasta with butter and cheese. Other times its meatballs briciole and neck bones in sauce. Studies show that the reason Italians live such long lives is their diet that's rich in vegatable and less meat than Americans eat and pasta every day. Love your channel.
Now I know why my grandma always had a container of Progresso Italian bread crumbs in the pantry!
I have been eating passatelli for a while. my grandmother would make it around holidays. She used pecorino Romano instead of Parmigiano-Reggiano no nutmeg on lemon zest. She'd make it the day before so the broth would be further seasoned by the cheese. Year's ago many people had never heard of it in the US. Still brings back memories. We still make even though my grandmother passed away many years ago.
Eva and Harper, the music, feel, energy , is soooo beautiful, takes me straight to Roma..... I miss Italy 🥺. Amazing u guys ... thank you 🙏🙏
I love that mixture made with French (sorry Eva) cut green beans. I usually make that as a side dish for Thanksgiving. I also like that mixture in stuffed artichokes.
MAMMA MIA EVA !!! Lol
You just gave me the best ideas for dinner tonight! Pasta with toasted bread crumbs and the Swiss chard dish BUT with Rapini! Brava! Grazie!
Let us know!!!
When I was a kid I used to help my mom make bread crumbs by either helping to break up the bread in pieces to dry it, or working the blender - being careful not to grind them to fine, or using a cheese grater . My grandma used the rolling pin or cheese grater method. I noticed they also used dry breadcrumbs and fresher (fluffy, not dried) breadcrumbs in various ways. I bought the first family food processor after using one for the first time at my hotel kitchen job. Sicilian style stuffed artichokes - breadcrumbs, pecorino, black pepper and a drizzle of olive oil - YUM!!!!!!!
Swiss chard!! We learned to love vegetables as kids, fresh green beans - almost always served room temp (after cooking) with slivers of raw onion and sprinkled with salt, pepper, vinegar & olive oil - green salads with homegrown tomatoes, onions, cucumbers, etc. various squashes....never understood my friends who hated vegetables and to eat some kind of vegetable was like asking them to eat poison.
mi spaventa un po 'vedere Eva che scuote un mattarello 😆
My cousin recently described this dish a friend of hers made that was so delicious. I could not get it straight in my head but went to work researching and found it was called pasatelli. Trying to find how to cut it was challenging so I rolled it into a rope and cut it, added it to my homemade chicken soup and it was delicious. Simple cheap ingredients to add flavor to soups and white pastas, invented long ago when the poor couldn’t afford pasta or rich foods. Necessity is the Mother of invention. I have since found kitchen tools to cut it without having to buy the pasatelli extruder. Happy to see you did a video on it.
There's no problem that can't be solved with the proper application of a rolling pin.
My mother had a similar belief when it came to wooden spoons.
@@Vnachi8 yes good times
Applications? How about the back of your head when you try to pick while mamma is cooking :).
I quite agree!
My mother preferred a spatula, but the basic concept is the same!
Passatelli! I was so happy to see one of my favourite dish explained to Harper!! Next step anolini/cappelletti/cappellacci in broth 😜
It’s kinda like the Italian version of matzo soup. I love it! I want to try it!
Oo, another one I definitely will make this week ! Thnx you guys ! I always cook one of your recipes on fridays, cause I then only work till 1200. I love surprising my wife with one of your dishes. She also is a big fan ! Thnx !!
Since i come from Emilia Romagna i must say that those passatelli looked delicious. Another pasta that is made from breadcrumbs is Pisarei e faśö from Piacenza, which is one of my favourite and you guys should definitely check it out
Pasta mulica, very Calabrian!! Love bietola! Eva brings back beautiful memories from my past. I may have been born Canadian but was raised as a Calabrese.
I was expecting the cozze al "gratté" (gratinated mussels), which is one of my favorite dishes, but I was pleasantly surprised by the second recipe cause that's completely new to me, I'm going to try it for sure, hoping my son will like it 🤞
I love you guys ❤️
So did I 😁👍
My Italian Dad was the cook in the house. Bread crumbs on veggies all the time. I used to love to make Swiss Chard & real Italian bread. sandwiches. My mom would tell eveyone she was Italian (was Irish & German) and made the best brichiole. I miss all that and am so glad I stumbled upon Pastagrammer.
❤️❤️❤️❤️
Grazie mille for the recipes! I made ribollita this weekend and had left over Swiss chard. Now I know what to make with it! 🙂
i love how eva is so in shape! she gives carbs a good name!🤩
Eva is iconic, she’s got the raspy voice, the cooking knowledge, and also with her hair and strong features she looks like a witch “strega” in Italian 🧙♀️
What i named my black cat.
Their videos are like well produced, well directed and well acted sitcom. Very entertaining.
I passatelli sono puro amore: just love for passatelli.
Breadcrumb pasta is fantastic low-budget cooking, too. Very creative!
I actually like Eva better than Giada!! Just as beautiful, but more approachable and down to earth!!😁👍🏽👍🏽
And Eva can actually cook!
I really thought Italian food was boring until I found this channel. Thank you for the new, and interesting ideas...
I’d love to try that bread pasta in broth! Lemon is usually great with broth, so it was probably delicious adding it to the pasta.
A hint of NUTMEG is recommended !
In passatelli a TON of nutmeg is recommended 😂
Non si finisce mai di imparare... ecco perchè mi piace questo canale.
Grazie come sempre.
One of a leftover recipe from my childhood was fried spaghetti with breadcrumbs and scrambled eggs... all mixed together
Pasta mama?
We had that too! I still make it, but it's a challenge to have 'leftover' pasta. lol
Eva you are at this moment in time a breath of fresh air Harper is the luckiest guy on the planet I love Italian food but by that I mean real Italian food please can we have more videos of you just cooking you make everything look so easy I’m not a great cook but love watching you 💕💕
Thank you!!! ❤️
Ciao Eva and Harper. Great vid, those recipes look awesome!!!.
In here we use breadcrumbs to dip a piece of meat and cook it lol lol .
Looking forward to the next one.
Stay safe
Also in Italy, like cotoletta impanata
Yummy! I want to try the pasta with orange zest and lemon grass,it looks nice! I have to point out a mistake Eva made when she said we don't use tomato sauce with bread crumbs. In Sicily there's a version of pasta anchovy and bread crumbs with tomato sauce,with "passata" or even fresh cherry tomatoes. Some of the extra kilos I wear around my waist are proof! Comunque siete imbattibili,well done!
Ah, i passatelli! Qui sono di casa, ma li facciamo più lunghi e "sodi", così possono essere anche fatti senza brodo (panna, prosciutto rosolato e rucola).
Guardando la ricetta forse 2 uova sn un po' troppe 😁
L'abilità dell'azdora sta proprio nel fare i passatelli lunghi senza che si rompano o si inzuppino troppo di brodo (quando succede, dalle mie parti, si dice in modo dispregiativo che invece dei passatelli ha fatto la stracciatella), possibilmente senza aggiungere farina. Se si fanno col ragù di mare un mezzo cucchiaio scarso di farina per uovo al fine di tenerli più sodi è tollerato.
@@claudiob.2405 ah...no. Need to hold the breadcrumbs together. imho
That sounds so delicious. I'll have to make your recipe.
Io bergamasco, ma avendo imparato a cucinare in Romagna, la mia famiglia è originaria da lì ed ho unito le due cose!!
PASSATELLI ASCIUTTI AL GORGONZOLA!!!!!!!
No doubt that Eva knows perfectly her food. It's amazing what italians can make from bread crumps, all over the country, flavouring it with dried chopped herbs, salt & pepper. I'll never forget when I've had "fenoglio gratinato al forno" for the first time, made from bread crumps and olive oil (no milk, cheese or dairy cream) thinly sliced.
I was told I HAVE to make your cranberry caponata for Christmas for my family again. Or I wasn’t welcome to dinner🤣
I have been wanting to make this dish but ll the store near me are out of fresh cranberries.
😂😂😂😂🇮🇹
@@jdcrow1982 I’m kind of addicted to cranberries. I bought 12 bags in November and freeze them
@@fatherofchickens7951 I had no idea you could freeze them! Thanks for the tip!
@@fatherofchickens7951 Smart move. But what will you do in January when you have run out? tee hee
Anther great video...reminds me of growing up in Sicilian household 65 years ago....you always make fantastic videos! Thank you....
we eat Swiss char sandwiches at our house!! on some fresh Italian bread with some fresh parmsen cheese!! yum
What's parmsen? 🤔
@@lucamaggiori856 parmesan... lol
@@corrosive69 parmesan doesn't exist. You can use Parmigiano or you can use another cheese (cheddar, Emmental, scamorza ecc.). Parmesan is a fake cheese
@@lucamaggiori856...its just what we call it here...theres 2 kinds we get in a big block from Italy...
I really like pasta with breadcrumbs as a topping!!! I prepare this when i am in a hurry or when i don't want to make a lot of fuss in the kitchen. Sometimes, i add some garlic, freshly chopped parsley and/or grated lemon zeste, depending on the mood i'm in.
But what i really, really love is my pasta with bechamelsauce (and ham cubes) topped with cheese, crumbs and butter and grilled in the oven. Njammm!!
Everyone's up early today!
And having a cocktail
Depends on where you’re from😊
Yes! 5:30 am. San Francisco. We are back in lock down with the pandemic. I’m going to make Ava’s tomato sauce today for some kind of pasta for dinner.
@@johnw696wardell7 Tea for me. Later...wine
Let us know!!!
My mom takes old bread, slices it and adds butter and bakes it! We have it for snacks all the time! It's delicious!!!
Passatelli rulez, another recipe with Bread crumb is Canederli, another is gnocchi di pane, torta di pane
Torta paesana, col pane raffermo, latte, cacao, pinoli e uvetta. Una delle mie torte preferite.
@@anzo75 : finisce sempre con l' avere il peso specifico del piombo , ma la amo pure io
Eva, the greens looked beautiful, almost like Utica greens which have cherry peppers and salami. Then the breadcrumbs are also spread on top and we pop the whole thing in the oven in a casserole dish.
I use bread crumb as a coating for fried shrimp
These are far more than informative videos, they are charming and delightful. My beloved grandmother was Calabrese, hailing from Villa San Giovanni, and to hear Eva talk is with an accent that recalls my beloved Nonna is heartwarming. As for Harper, well, lets just say I grew up in New England - - and so, between the two of them these videos make me feel at once home and at the hearth of love, family and good (Calabrian) cooking!
Thank you!
@@PastaGrammar il piacere è tutto mio!
want to see y'all as animated characters in Ratatouille 2
All that bread! Sounds like heaven to me.
Like before watching... High five ❤️💗💞
yeah, that's my house... I have bread ends in the fridge that are a month old easy. sourdough, IIRC...
don't know if you're aware but there is an old recipe for sautees vegetables called á la polonaise, which is vegetable sauteed with bread crumbs, hard cooked eggs small dice, and parsley in butter. it's actually really good!
Yum. That sounds delicious.
How about a video on an Italian breakfast?
a coffee and a cornetto and a cigarette. That is it. Italians dont do breakfast.
We have a similar regional dish called Utica Greens (supposed to have originated in Utica, NY, which has a big Italian population... so it probably came from Italy first). A lot of Italian restaurants in central NY have a version of it. Some people use swiss chard, but it's usually made with escarole. It also has prosciutto or pancetta, pickled hot cherry peppers, and sometimes a little chicken stock. I've also had it with cannelini beans in it. If it's done right, it's out of this world.
The last dish is almost like German spaetzle, but probably better. Never would have thought of using bread crumbs like that!
I am madly in love with
💞💞❤️Eva❤️💞💞
Sorry, Harper... I love you too.
❤️❤️❤️❤️💕💕💕💕💕💕
Who isn’t 🤷🏼♀️
@@mariasfantasticadventures7127 Seriously! È una bella donna!
@@gaylachiriaco8667 certo!
This channel is fantastic. Thank you so much for making interesting content, and showing meals that are delicious and explained easily.
Sono una signora non più giovane che vi segue ma non parlando inglese faccio fatica a capire,e mi piacerebbe molto. Non è possibile avere una traduzione in italiano? Grazie siete una bellissima coppia!
Allora utilizza questa procedura:
- Accedi ad Youtoube da un qualsiasi browser sul computer;
- Porta il puntatore del mouse sulla parte bassa del video, fino a far comparire la barra di avanzamento e gli altri controlli;
- Clicca sull'icona "sottotitoli (c)", che si trova sul lato di destra, in modo da attivarla;
- Clicca sull'icona "impostazioni" immediatamente a destra della precedente, uscirà un menù a tendina;
- Clicca sulla penultima voce del menù "sottotitoli (1)", generalmente impostati sulla lingua inglese, il menù precedente sarà sostituito da un altro con differenti opzioni;
- Clicca sull'ultima voce del nuovo menù "traduzione automatica";
- Seleziona tra tutte le possibili lingue quella italiana.
In questo modo avrai i tuoi sottotitoli in un italiano non preciso, ma comunque abbastanza comprensibile.
@@antc.4457 Ma grazie davvero, infatti mi dava solo i sottotitoli in inglese e non pensavo ci fossero altre possibilità Grazie
Grazie mille!!!
Grazie! ❤️
Oh boy did this bring back memories. My Father, 100% Italian, would keep our leftover bread in a brown paper bag at the bottom of the pantry. When the bread hardened, he would make me take the bread to our old-school meat grinder (attached to a picnic table no less) to crush into bread crumbs and place in a container for future use! 🤣
I clicked so fast😂
The two of you are awesome! Love having you in the great state of Maine with me, enjoy this beautiful state Ava.
Thank you!
Wow she made a dish without pasta!
Pasta Grammar 😉
Passatelli are one of m favourite dishes EVER and they also are my personal remedy for hangover.
BTW in the Mantova province, where I come from, we have "capunsei", that are basically gnocchi made with breadcrumbs, eggs, cheese, broth, nutmeg and black pepper.
E per forza preferisci il mattarello, vuoi mettere il gusto di pestare? E' troppo divertente. Anche qui si fa così, se no non c'è il divertimento.
😂😂😂😂😂