Pasta Grannies discover spinach ravioli called crafuncins from the Süd Tirol!
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- čas přidán 2. 04. 2020
- Anna Maria lives in the popular ski resort of Santa Cristina Gherdëina in the Süd Tirol. Here she shares her recipe for 'crafuncins' - which are ricotta-less spinach ravioli.
The ingredients are as follows:
For the pasta (quantities halved)
250g 00 flour
250g farro (or rye) flour - farro is emmer in America
1 egg
1 tablespoon olive oil
150ml tepid water (approximately)
For the filling:
2 tablespoons butter or oil
1 onion minced
1/2 vegetable stock cube
400g defrosted chopped spinach
1 tablespoon plain flour
pinch of salt.
15ml water (just to slacken the roux mixture a bit)
nutmeg
2 tablespoons grated parmigiano
Cook the mixture until you have a thick puree.
To serve:
30g unsalted butter, fried until golden
3 tablespoons rated Parmigiano - Krátké a kreslené filmy
five minutes and fifty five seconds of comfort and beauty... such a gift these days. All my best to you and the Grannies, Vicky.
Comfort and beauty....I love your nice words.
And sweetness
Thanks Didi, I'm glad you enjoyed it - I hope you and your family are staying safe too. best wishes, Vicky
I love how she hides the onions from her granddaughters, 🤣🤣🤣🤣
My mom does the same!
I appreciate how practical these women are. They are willing to use whatever modern conveniences they need to prepare their dishes without sacrificing quality. A pasta machine makes perfect sense when you make hundreds of ravioli per day. Another video showed a woman using a machine to grate cheese. Sometimes "purists" insist on doing everything the hard way, but their ideas are based on fantasy rather than practicality.
Yes, as you say. Our signore are not interested in convenience food, but they are happy to adopt certain things which make their life more convenient. 😊 best wishes, Vicky
Oh my god. I love these beautiful nonnas and their yummy recipe.
Yes! I made the capriccio two weeks ago, and oh my! It was delicious!
This was a such a wonderful ray of sunshine during this gloomy period. Here's to the continued good health to all of the wonderful Nonne (I think that's the plural) who have shared their love of cooking and their families with us! And also to the Nonne we have yet to meet through this wonderful channel!
thank you Melvis 😊🌺 yes, 'nonne' is correct! best wishes, Vicky
Vicky I can't believe it... You were in my town... I'm the mayor of Santa Cristina and would have loved to say hello. In my other comment I suggested you film the famous Schlutzkrapfen... Well crafuncins is the ladino word for Schlutzkrapfen. So well done!
I hope Spätzle are next! :D
I am sorry we didn't meet - next time! It would be great to revisit in summer 😊 Are there different varieties of Schlutzkrapfen? best wishes, Vicky
We filmed spinach Spätzle which will be posted in a couple of months. best wishes, Vicky
Ladino in Italy? How interesting! I thought it moved south and east from Spain!
@@pastagrannies well there are slight differences in dough composition and thickness but essentially there are no big variations
Schlutzkrapflen! Used to be my favorite dish since I was a child.
I'm in Heaven watching this lovely lady make this glorious food; REAL food!! So nice to see you on camera as well.
This was my first proper visit to the Sud Tirol and I would love to return - interesting food, fab wines, and gorgeous scenery, even though I'm not a lover of snow. I think most of my pieces to camera were done in blizzard and won't be included in the videos 😀best wishes, Vicky
Vicky, as ridiculous as this may seem, seeing you taste the crafuncins was super satisfying. I enjoyed the video in itself and Anna Maria’s skill was inspiring, but I had to sigh in delight when you described the buttery, spinach-y soup-like texture in solid form.
I've had several requests to see someone eat the finished dish and the crew and I try to take it in turns. I like spinach ravioli both with and without ricotta, but Anna Maria is right - it's nice to have that spinachy hit. 😊 best wishes, Vicky
600-700 in a day, this lady has my respect!!!! I think Im good for making 2 kg of pasta a week and I also have an electric motor on my pasta machine,
VFR800Fi1 - I think she alone could feed the island of Manhattan! That’s a lot of spinach ravioli in one day. Amazing! Thanks Vicky for sharing her with the world.
Anna Maria has a system: an outside freezer and an honesty box and friends can drop by and collect when they want. I am not sure this would work in Manhattan 😀 best wishes, Vicky
Vicky, you’re 100% correct!
Do you take inside your VFR, put the rear wheel on rolls and let the pasta through it? That's a good recipe for smoked pasta!
This video makes me so happy. I can't tell you how thrilled I am to see Val Gardena being represented :-)
Whenever I watch pasta grannies, I cry sometimes. Miss my lola and her delicious Maha Blanca. She cant cook the way before because of her weak hand. These grannies cook their dishes with love and passion. It makes you always wanted to be home rather than going out for drinks.
Thank you Anna Maria, my mouth is watering watching this !!!
A new video from Pasta Grannies! I am comforted.
These videos are never long enough!
The green color of that filling is rich and glorious. We need more Pasta Grannies during these bleak days of staying at home.
I'll have you know, thanks to this channel alone, I have been perfecting my fresh pasta making and feeding family and neighbors. Stuffing them really.
I bought more than my share of eggs, oil, and flour last week by sending in neice/nephew spies to the Costco... I know. It's evil. But, the good I'm doing outweighs the bad. Two of my neighbors are 83 & 86 and their families haven't even called...
hi James, feeding and keeping an eye on your neighbours is definitely not evil! I find it hard to believe families cannot be bothered to call. I'm delighted to hear you are turning into a 'sfoglino'; pasta making is so calming and just the ticket for these testing times. with best wishes to you and all the mouths you are feeding, Vicky
Oh, those look so good! I love spinach.
Her energy reminds me of my own grandma😊 the ravioli looks really good!
Yummy!!!!! I love all of these videos! I have a passion for cooking and baking, so these videos are amazing! They also make me want to travel to Italy. 🤗❤
Those look delicious..thank you!
This is my new favorite channel - thanks for all your work on these videos! I made this recipe today and going to cook tonight. Thanks to Anna Maria for her recipe!
That's good to hear - thank you and best wishes, Vicky
These look phenomenal!
So simple, yet still sooo good! :-)
Beautiful and delicious looking recipe! I love my Pasta Grannies!
I made this pasta as the recipe is written-nothing added or changed. 3 hours later...we enjoyed the pasta and had extra for the next day. Thanks for sharing. Pasta grannies must have muscles like a power lifter cause I couldn’t make pasta everyday without being exhausted.
Great recipe! I love the trick with spoon and lid, genius! :)
Bellissimi e buonissimi. ❤️🇮🇹
Looks yummy♡♡ Watching this in the midnight does not help me get sleepy haha! Hope u have a great day and stay safe there♡♡♡
I always like the video as it starts because I know I’m going to enjoy whatever plays. You guys are amazing and so glad you can help share these lovely ladies’ culture and cuisine with me.
hi Brendan, is our pleasure, I'm delighted you are a regular viewer 😊🌺 best wishes, Vicky
everything looks delicious I love stuffed pasta
AMAZING! I must try this straight away.
I'm just making some notes and really enjoyed the video thanks so much for this - I just clicked the 'thumbs up' like 1,700 other people. It appears that 10 people missed the thumbs up and clicked the thumbs down - obviously had trouble with their mouse!
Amazing!!!!
I could live on those! 😻❤️😻❤️😻
Fabulous!
YUM....I dream about going to see these lovelies Grannies to lean how to make these wonderful recipes.
The characteristic of this pasta is to be slightly slippery on the mouth. It can also be made with half soft wheat flour and half buckwheat, which does not happen if only white flour is used.
hi Maurizio, thank you for your insight - and that sounds a good flour combination. best wishes, Vicky
what about whole wheat pastry flour? (I'm trying to stay away from white flour. )
I love this channel so much
Anna Maria's Crafuncins is a dish I will make this weekend! (How nice to catch more than a glimpse of you Vicky.)
hi Christopher, I hope your ravioli were a success. And thank you for the encouragement to step out from behind the camera 😊🌺 best wishes, Vicky
I hope all the grannies are ok!!!!
yes they are! thanks for your concern 😊🌺
When she speaks about the finely chopped onion, I am sure she uses the verb "sentire" in the tactile and not flavour meaning. She says that her grandchildren used to complain that there were too big pieces of onion in the filling, that they "feel" them too much in the mouth, under the teeth. That's why now she tries to chop them the fineliest she can. That's why the translation with the verb "taste" is not correct I think.
N on c'è traduzione. Sentite ti hear. Maybe to feel but it's very hard to litterarly translate
She chops them very thin so the flavour blends with others and can't be perceived as a distinguished onion flavour
Agree it’s more a texture than a taste that she is trying to avoid from the context.
"si sente la cipolla" sentire has several meanings, here it means her granddaughters don't like the feeling of the texture of chopped onions, so she chops them very very fine
hi Stéphane, thank you for correcting me. How subtitles work is: I have a go at translating, and then send the rough cut video over to Livia (my Italian Granny Finder) who corrects me. Then I make a judgement call about whether the direct translation actually makes sense in English and if it fits in the space that is available at the bottom of the screen. In this case, it wasn't quite right 😊🌺 best wishes, Vicky
That looks delicious
Interesting without ricotta, must try that! 💕
Oh yummy! She is fast!
Anna Maria is a cool lady
This granny has power! 💪
Bellessimo 👌
i just spent the last 2 hours to make this, and lets just say, worth it :P
I'm also enjoying seeing all the (is it 80s?) Italian kitchens.
Quite a few are from the 70's, not Anna Maria's though 😊 best wishes, Vicky
I'm so hungry at the moment that I can almost smell them and taste them😂
I used to eat at a restaurant that specialized in raviolis.
great
Crafuncins, cajincì, casonzì o casunziei.
Un piatto tipico ladino. I casunziei ci ricordano l'origine retica o retoromanza di queste popolazione della val Gardena; infatti anche in val Camonica, a Bergamo e a Brescia portano lo stesso nome, pur con un ripieno differente.
A typical Ladin dish. The term casunziei and the like names remind us of the Rhaetian or Rhaeto-Romanic origins of these people of Val Gardena; in fact also in Val Camonica, in Bergamo and in Brescia they bear the same name, even with a different filling.
I think the best pasta is made with eggs and olive oil, along with the best flour. I have always loved spinach with butter. I could eat about 4 lbs. of this stuff.
💖💖💖💖
Buenas tardes desde Colombia Bogotá veo su canal desde hace un año las amo pero quiciera saber si se puede ver en español gracias por todo mi nombre es Cecilia Arévalo cada día espero el siguiente capítulo de pastas las quiero mucho chaoo
Something tells me those ravioli are really good.
Anyway, I can't wait to get my pasta machine. Linguine here I come!
Ms. Vicky, no brainer that this is best recipe of the week on you tube, i really like spinach ravioli & these look absolutely delicious. Anna Maria is such a dear lady & great chef, most definitely going to make this recipe. I was wondering, in America they serve deep fried raviolis with all types of filling, spinach, meats, cheeses, etc... & for appetizers with a dipping sauce ( usually marinara) & also for meals with a sauce on top. Is that a recipe from Italy ?, or is that a recipe that was Americanized ?, just curious. God Bless all & stay safe & i know Italy has been affected really hard with the covid 19 virus.
hi Steve, hmm what are these deep fried ravioli called? what you are describing sounds like panzerotti (see czcams.com/video/PikK3vFV5KE/video.html) which are found all over central and southern Italy - but Italians do not add dipping sauces. This could be the Italian-American iteration; once in America, Italian cooking tends to become more 'saucy'. Perhaps there are folk reading this who know more? And thank you for your good wishes - the Lombardy region of Italy is having an especially hard time. best wishes, Vicky
@@pastagrannies Ms. Vicky, they simply call them deep fried ravioli's, they are crispy & tasty, but they have no formal/special name, God Bless you & yours & stay safe.
Oh Zieger. Haven't had that for a long time.
I have store bought spinach raviolis that my sister got from the supermarket. I'll try to dress them as she did.
Oh my god, that looks sooooo good! I’ll trade places with you, Vickie, any day! ....tho I hope you are staying safe. Is there any way you can give us an update on the Nonna’s we’ve “met”? I worry so about them, and pray that they are all healthy and safe. Bacci.
Hi Nosizwe, thank you for your concern - so far our signore are doing fine. We have been ringing round, passing on the world's best wishes. 😊🌺 If you are into Instagram, we've had a couple of our Pasta Grannies post little messages in reply. best wishes, Vicky
Pasta Grannies Thanks Vickie, will check the insta feed. 😘
Another amazing looking pasta. Does she end up selling them to local people? That would be a great way for retired expert pasta making ladies to earn a little extra money.
❤️
These are so amazing. I hope she's doing ok. Do you have any information about the grannies? Any insider info on Italy? We keep worrying about the grannies and would love a video update
hi Adam, thank you for your concern. Anna Maria and all the other Pasta Grannies are doing fine, I'm pleased to say. One or two have made little video messages which you can see in the Pasta Grannies Instagram account. best wishes, Vicky
♥♥♥
how YummY!!! i need the recipe please!!! please send it to me ... thank u!!
hi Gina if you look in the description box you will find the list of ingredients. The process is described in the video - I hope this works for you. best wishes, Vicky
I miss my granny 💔😭😭
I love this page! Where can I get the book?
Thanks for the interest: your local book store should be able to order it for you. Otherwise there are online sites like Barnes & Noble, Waterstones, and of course Amazon. best wishes Vicky
Mmm looks so good! Without farro or rye, can I just use plain flour?
yes of course 😊 best wishes, Vicky
You can, or also a mixture half-and-half plain and buckwheat flour.
I agree with not adding Ricotta but fresh spinach are so easy to find...much better than frozen ones
ma che dici dai, la ricotta ci sta benissimo su!
@@AndreaMelk92 non dico che ci sta male, dico che condivido la scelta di non metterla, per sentire meglio il sapore degli spinaci. Per coerenza però, dovrebbe usarli freschi, costano poco e si trovano anche in buste da mezzo chilo al supermercato
@@Patobaresi1984 ma lo spinacio lo senti lo stesso, non devi esagerare, ne va poca di ricotta.. ma è come non mettere il pecorino sull'Amatriciana per far sentire di più il sugo. È chiaro che puoi farlo, ma: ha senso? Cioè togli un ingrediente comunque importante..
@@Patobaresi1984 In questa stagione ci sono solo gli idroponici e non valgono. Si potrebbe usare la piantaggine (plantago lanceolata), di cui i campi sono ora pieni.
@@mauriziocosta8416 ci assomiglia di sapore?
buon appetito
🙏🙏🙏🙏❤️❤️❤️❤️❤️🇦🇱
Şu mantının üzerine peynir rendelemek olmadı. Sarımsaklı yoğurt daha çok yakışırdı.
😁✌🖖👌👍😎
Speedy grannie
You want ricotta? No, no, no. Lol!
Pasta *Grannies. Is Süd Tirol, or Sued Tirol not Sud Tirol.
Thank you. I have added the umlaut 😊 best wishes, Vicky
@@pastagrannies My pleasure. We don't want to offend our German speaking compatriots :-)
In these days of deliveries, and nonsense keto, vegan, diets they remind us what we grew up with, and that eating isnt about putting fuel into your body but enjoying all the slow and wonderful process it entails. They are healthy and vibrant women who have been fed with pasta... not better example!!!!
She coughed. 😱😢
Ciao ma dovete dire anche le ricetta in italiano, scusatemi, ma altrimenti che senso ha Ciao
Sieht aus wie polnische pierogi
NONNE MADE IN ITALY !
Santa Cristina Valgardena (BZ), in Alto Adige. Italia.
I wonder what "crafuncin" translates to?
Be well, everyone! 😀
Hi John, I understand it's the Ladina dialect word for ravioli 😊🌺 best wishes, Vicky
@@pastagrannies ah, that makes perfect sense. Thanks, Vicky!
I tedeschi lo chiamano sudtirol in Italia si chiama. Trentino Alto Adige
Plenty of people in Südtirol speak German, so either name is correct😊
Kinda looks like reinvented pierogi though haha
Mrs Pasta Grannies: quello non è il "sudtirolo", è il *TRENTINO ALTO ADIGE* , ricordalo.
Grazie...🤨
It has two official names, Südtirol and Alto Adige, thank you😁
Settle down you're making me anxious...
Last Name First Name
She’s got 670 more to make, has no time to be settling down😅🤗
Butter is bad for you....... Yeah, right (in Italian).
I'd eat all 700 of em
the torture channel...
I used to eat at a restaurant that specialized in raviolis.
I used to eat at a restaurant that specialized in raviolis.
I used to eat at a restaurant that specialized in raviolis.