Pasta Grannies discovers pear and parmesan ravioli called 'ciaroncíe de clózein'
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- čas přidán 11. 06. 2020
- Pasta making is full of tasks suitable for children of all ages and here is unusual ravioli they will enjoy: Pear ravioli. Leon joins his grandmother Carla and friend Liliana and learns how to make them in this episode. You could use dried fig or apple as dried whole pears might be difficult to track down. These ravioli come from a time when people were happy to combine sweet and savoury flavours at any point in a meal. The local name for these is 'ciaroncíe de clózein' and they are from the Trentino-Alto Adige region of northern Italy. Thanks to @ardoxsho, I can tell you this variety is also called Klotzen and it's used for making pear cider. For Italian readers, check out this link: www.montagna.tv/25546/klotzen...
For the dough, Carla uses:
200g 00 flour, 2 eggs, 1 tablespoon corn oil, a pinch of salt
For the filling, you'll need 750g fried pears, or figs, boiled until soft, drained
To dress: Grated Parmigiano, some melted butter - Krátké a kreslené filmy
Some tears rolling down from my eyes. I m 50 years old italian man and when i was young i help my Granmam to make the pasta like this child 😉😊😊
Adorable. Wonderful to see a young man enjoying time cooking with his Nonnies!
I used to help my 'nonna' when I was a kid and thanks to that now (39 years old) I can replicate some of her dishes. Thanks for sharing the Italian culture!
Me too. Now my little grandsons love helping Nonna.
Me too. Now I’m 49 and I show my kids.
Someday Leon will look back on the times spent making pasta with his Nonna and fully realize how precious it was.
3:07. What a beautiful harmony between grandmothers and the grandson ! :)
4:24 The cheese bowl is very cute, in the form of a whole piece of Parmigiano.
I love Leon! He's so sweet and helpful.
When I just hear the Pasta Grannies theme tune I perk up. Would love these with a nice dessert wine.
@ E Fudd, me also & a good , fairly sweet red port wine would be great, or a good preseca( not sure on that spelling my friend, sorry) wine, my friend
They would be delicious to pair w/ prosciutto slices and arugula, too.
@@damianrhea8875 Yea, that sounds good!
Steve Logan Ciao amico......what you mean is “Prosecco” . 😉 Ciao from Italia ! 👋
@@aris1956 Ecco, io berrei piuttosto un prosecco con questi ravioli anziché un vino da dessert. Alla fine è un primo e non un dolce!
That young man will break hearts when he grows up!
Stinkiestbrainever Even more when he prepares a nice dinner for the girls ! ;)
My exact thoughts XD
Thank you for showing so many northern Italian recipes. My family are from north east italy Nice to see northern italian cuisine.
Our pleasure! 🌺😊
I bought your book Vicky and sent one to my daughter-in-law for her birthday..... we both love to cook. I loved hearing these ladies speaking in Italian ( as they all do so beautifully) from a region my Nonnetta came from ! Thank you Vicky!
Hi Anna Maria, thank you for buying the book and I hope it gives you and your daughter in law many hours of fun! best wishes, Vicky
This reminds me so much of my childhood, helping out my grandma making pasta every sunday. Great channel, greetings from Argentina. 💕
WHO DARE TO PUT A DISLIKE TO THIS MASTERPIECE ?????
Can’t wait to make Pear raviolis!!!!!!!!! Soooo excited for it!!!! Such a beautiful family sharing their recipe!!!Thank you soooo much!!!!!! They are going to be soooo delicious!! What would I do without Pasta Grannies!!!!!!❤️🇮🇹❤️
Pear Ravioli!? Wow! I had never heard of this! I would love to try one right now!
Also, Carla and Liliana are supersweet!
they're a classic! Pears go so well with creamy cheeses, gorgonzola, parmesan and walnuts. You should really try them.
There is a saying in Italy: "Al contadino non far sapere quant’e’ buono il formaggio con le pere".
That translates to: “Don’t let the farmer know how good cheese is with pears.”
Italian cuisine is so diverse!
This looks divine!
Why do I have a burning desire to serve this pasta with a light gorgonzola sauce?
Questo video mi ricorda quando a volte aiuto mia nonna a fare i tortelli.
They look delicious. The pear/cheese purses we had in Spera were made with fresh pears and soft cheese. They were also served with just butter and parm. Maybe we will be able to travel again some day, I would love to return to that part of Italy. We spent a night at a Rifugio Crucolo drinking Parampa’mpoli outside Spera dancing Polkas. It was mind blowing. It’s worth a trip up the mountain.
hi Ann Marie - I think every village has its own variation; I like the sound of fresh pear and soft cheese as it is something we can all do more easily than track down gnarly dried pears! These had an intensity of flavour though - it made sense to apply cheese separately. best wishes, Vicky
PS your trip sounds like a lot of fun 😀
A spin-off channel - Pasta Nipoti!
LOL
Love seeing the grandkids come and help!
This is so cute! I love watching families cook together! 😍
Looks delicious. I love when family cook together
this channel is wholesome :D I love seeing all of this traditional cooking, and it's great to see the next generation taking an interest and learning
Leo is so cute!!
Lovely family and recipe, tyvm!
Grannies are the best. You're diversion from the world. Thanks
I absolutely adore these videos! They are always so sweet and never fail to make me smile!
Glad you like them! 😊🌺
I know the pears from the German word Kletze. My grandmother (Austrian roots) used to bake bread with Kletze or sweet noodles filled with Kletze and white cheese . Yep done this type of cooking too with my grandmother. Grandmother always made home made pasta: broad noodles, yum. 100 g flour 1 egg, maybe one half egg shell water too. For drying also a bit of vinegar.
The thermomix... my mother’s favourite kitchen appliance
That's new, I've never thought of pear in a ravioli filling.
I make a pasta with a sauce made of pears, tomatoes, onion, garlic, mushrooms, and raisins that have been soaked in sherry. The spices are sage, thyme, rosemary, salt and pepper. With a good Parmesan or Romano cheese, the sweetness really balances out nicely.
@@ThomasDawkins88 ah, good to know.
Ms. Vicky, great recipe & love to see the family together cooking. I'm teaching my 2 grand daughters 3&6 to cook, reading cook books is great, but nothing beats working with someone that has years of experience, God bless all, please stay safe
hi Steve, what are you cooking with your grandchildren? best wishes, Vicky
@@pastagrannies appalachian foods, like pork chops, fried chicken, vegetables,taters, their fave is broccolli, but they like pasta also, i'm sorry , but the list would be long , lol, but they are healthy eaters , preferring home cooked food over restaurant fast food. I like to teach them when they are young. All my 5 grown children can cook well, taught them at an early age, God bless.
Leon is very cute.
Something new to try. Thank you grannies for sharing your food and culture. Bon appetit!
Que pasta boa a vovó faz!!
Yes thats how I do it hello from neighburs slovenians
Cool that you have the same dish!
Buon lavoro, Leone!
These are two of my favorite things!
That’s an amazing recipe!
Sale tan tan rico nuestra comida
I cant even imagine how they taste, I guess I will have to make them soon now that the pears are almost ripe
TUTTI ITÁLIA 🇮🇹 ES MARAVILHOSA, VI UNA PASTA IN VENEZIA COM POLVO E TINTA DO POLVO 🐙.BESOS DE SÃO PAULO,ESTADO E CAPITAL, A MAIOR COLÔNIA ITALIANA FORA DA ITÁLIA 🇮🇹🤝🍾😇😇😘😘🙏😍👏✨🍾🤝🤝🤝😇😇🇻🇦😘😘🇮🇹🙏🥰😍👏✨🍾🤝🤝🍾😇🇻🇦🥰🥰SÃO PAULO CAPITAL JÁ FOMOS CAPITAL MUNDIAL DA PIZZA,MAIS DE 6000 MIL PIZZARIAS 🇮🇹🇮🇹😍😍😘🥰✨🥰👏🙏🤝😇🇻🇦🇻🇦🇻🇦AQUI A ITÁLIA É BEM-VINDA,SAGRADA IGREJA CATÓLICA APOSTÓLICA ROMANA 😘🇮🇹🇻🇦👏👏👏🤝🎉🙏🍾🙏✨✨✨✨✨🥰🥰😇
Thumbs up from Leon and us.
Reminds me of cooking with my grandmother 🥰
Imagino o sabor que deve ter.
My hair is like his. And I also put it up on a ponytail. 😁xoxo
im buying your book because i love you channel!!! thanks so much for sharing :)
Thank you. I hope you enjoy it! best wishes, Vicky
Another good one! Might try this with dried figs.
easier to find than dried pears, I think. They might be a little dense - I'd be tempted to mix in a little ricotta - or the breadcrumbs Carla mentions. best wishes, Vicky
@@pastagrannies yes, and some Mediterranean pinoli
@@souadghazal2533 Haha, this is Alpine Italy; pinoli aren't indigenous to this area!
@@docteurmiracle5899 Haha, I am really laughing .... if you cook at all you would have understood what I meant with my comment..... and it just happens that I am a Mediterranean person, have traveled the world, and know all of Europe like the back of my hand ......alors bon journée a vous monsieur le Docteur.
@@souadghazal2533 Yes, I cook and live on the Adriatic coast of Italy. And no, I didn't get your point. Of course you can put pinoli if you want; they just don't put them in this dish in Val di Fassa. Is Souad northern African? Good cuisine there, lot of NA influence in Sicilian kitchen.
this is how kids or also adults should learn how to cook. it brings you value in the future and you can take care of yourself and impress others :) and also the centuries old recipies won't die out.
also...i think that all who eat meat should at least see once how the animals are butchered, taken apart and what all you can from 1 animal.
it would be beneficial for all. poeple and enviroment.
Find that 102 year old friend who's still making ravioli.
his was a great find: a recipe form the 14th c, and people are still making. how do you dry a whole pear like that?
Don't worry, we're on it 😀 .. I tracked down a website called Tree Archaeology (English translation) an initiative and orchard run by a lady called Isabella Dalla Ragione. She describes a similar pear from Umbria where folk would hang the whole fruits from the ceiling of a cellar. best wishes, Vicky
@@pastagrannies Thank you for information! It's amazing what has been preserved(pun) thru the centuries.
not to pull you away from pasta grannies, but more learning opportunities .. not quite 102 but quite stooped, was a professional "Ravioleuse" Marie-Louise was a French nonna who made and sold them for 60 years... she spoke French with an Italian accent. unfortunately she passed away couple of years ago. watch her dexterity and her tools. czcams.com/video/XqPVHqhSjG8/video.html
Great video, as always ! maybe linguists will notice that at times, instead of speaking Italian, they switch to there local tongue : ladin. en.wikipedia.org/wiki/Ladin_language
Thanks Stéphane. 😊🌺
yes, being closer to Austria the language and the food picks up Germanic flavors
@@souadghazal2533 Ladin is not Germanic!
@@marcob1729 I know it's not .. Merci Monsieur :)
Actually, it would be fascinating to find out if they know the origins of their “dialect”, as Ladino is spoken by a specific group of people. Their journey to where they’ve settled will be seriously interesting!
What if you dont have dry pears? Or how to make dry pears?
Yikes! 750 g of dried pears in my local market would cost almost US$100 !
Ok, now I'm a little upset. Where the heck am I going to get those kinds of pears? 😆
The best time to plant a fruit tree is ten years ago!
hi Anthony if you check the conversation between @Growlertrim and @ardoxsho you'll find quite a lot of info on these heritage pears. If you have access to a cider pear, I think it will be a reasonable substitute 😊🌺 best wishes, Vicky
no need to be upset ! just pack your bag, get your passport ready and stand by for when it is safe for you to hop on a plane and go visit and buy them there .... problem solved and all will be happy!
MOTIVATION EVERYDAY: I love your content! Keep up the good work! People need to spread positivity especially at these times.❤️
Vin Santo/ Amarone.
Rather a Müller-Thurgau of the same region.
;-)
Hiii !!! Is this video from June 2020 really? I'd love to know that things in Italy went back to normal . Because even though I live in Argentina my blood and heart belong to Italy
We filmed this in February before the lockdown 😊 best wishes, Vicky
OK, now I want to track down a source for these rare pears! I wonder if any fruit-tree nurseries in the US sell them?
I feel the same! I think it will not be a commercial variety. The word 'clozein' doesn't bring back any results when you google it, so Italians outside the region don't know about it either. I think one would have to talk to farmers in the Trento area. But I did find this - it's in Italian, but I hope you can google translate it:. This pear is likely to be something similar to this: www.archeologiaarborea.org/en/the-orchard-collection/pears/235-pera-marzola
best wishes, Vicky
@@pastagrannies I think these could be the same pears --
issuu.com/ecoscienza/docs/frutti_dimenticati/35
Yay! thank you very much! I thought the variety would be a cider pear. with best wishes, Vicky
@@Ardoxsho Thank-you!!
The name and distribution of these pears made me think of a heritage variety from the Austro-Hungarian empire. And indeed it would appear that in Austria and Bavaria they are called Kletzen. This Wiki says they are a special variety suitable for drying because of their high sugar content and tough skin. de.wikipedia.org/wiki/Kletze -- As the ladies say, they are harvested when still firm. According to the same Wiki, the name apparently derives from the habit of splitting them (like logs of wood: Klotz is a block of wood). Coming now to the original question, this ancient variety may well have been brought to the US by German-speaking immigrants. They do appear to have played a role similar to that of figs (a fruit unavailable in those cold regions): packed with energy, dried and stored for a sweet treat in the cold season.
These remind me of the cacio e pere ravioli that Lidia Bastianich makes.
Hi Kathryn, I believe Lidia comes from the neighbouring region of Fruili Venezia Giuliana - which must have similar traditions. We haven't filmed there yet 😊 best wishes, Vicky
Does Sofia Loren make pasta? She is a granny, too.
That family had been eating paint off their pasta board for years. This is the first time I have ever seen one of the grannies have a painted board.😱
😁✌🖖👌👍😎
Seems strange that pears would make a filling. I'd think the results would be too fruity and sweet. But the narrator called it "savory and sweet," and it looks delicious. And a bit ironically, the use of pears instead of meat makes it a better, healthier and more ethical product. It's peasant food, but today more likely to be embraced by eco-conscious foodies who have qualms about animal usage. It's the food of the future!