Pasta Grannies discover delicious sweet poppyseed fritters called Casincí !
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- čas přidán 21. 05. 2020
- Ilda shares her recipe for deep-fried but still light and fluffy fritters filled with poppyseeds. They are a kind of doughnut and easy to make. Casincí is the name for these in the Val Badia; elsewhere in the Sud Tirol (and Austria) they are called Krapfen and have different shapes and fillings. (I ingredienti in Italiano sotto inglese)
300g flour
20g fresh yeast
50 ml milk
1tablespoon vanilla sugar or 1 teaspoon vanilla essence
60g ricotta
25g butter
35g sugar
2 eggs
zest of one lemon, 1 tablespoon rum 1/2 teaspoon salt
Make the dough and let it rest 20 minutes.
For the filling
100ml tepid milk
125g sugar
125g poppy seeds
1 tablespoon of honey
1 teaspoon vanilla essence, cinnamon, rum, and some breadcrumbs to bind everything together.
Let the half moon shape rise for 15 minutes
Heat a pan of sunflower oil until it reaches 320-330 °F (160-165 °C) degrees for frying them.
In Italiano:
300 g di farina
20 g di lievito fresco
50 ml di latte
1 cucchiaio di zucchero vanigliato o 1 cucchiaino di essenza di vaniglia
60 g di ricotta
25 g di burro
35 g di zucchero
2 uova
la scorza di un limone, 1 cucchiaio di rum 1/2 cucchiaino di sale
Prepara l'impasto e lascia riposare 20 minuti.
Per il ripieno
100 ml di latte tiepido
125 g di zucchero
125 g di semi di papavero
1 cucchiaio di miele
1 cucchiaino di essenza di vaniglia, cannella, rum e un po 'di pangrattato per legare tutto insieme.
Lascia che la mezzaluna si alzi per 15 minuti
Scaldare una padella di olio di semi di girasole fino a quando non raggiunge i 160-165 ° C (320-330 ° F) per friggerli. - Krátké a kreslené filmy
When she was talking about her mother dying when she was a young girl, the haunted sadness in her eyes, even after all these years, was enough to break my heart, bless her. She seems she has gone on to live a full and happy life. Lovely lady and delicious dish.
@ Peter Dunlop , very nice compassionate post my friend, i felt the same way, God bless
@union310 thank you my friend, i think we are all correct, God bless you & yours & you all stay safe
We could all learn a lot about resilience from this pasta granny! Stay well Ilda!
These women are so strong. Im proud to be from the mountains in Italy....ive learned so much!!!
She’s very soft spoken and humble. You can see the sadness when she speaks of her mother’s death.
My grandma also lost her mother at a very young age and she had the same look in her eyes. So many strong women in this channel. Bless them all
What a lovely woman with such a kind face. I so enjoyed her cooking. I wish I could tell her.
I wish I could too
"We were happy then" - Yes and we can learn to be happy now, regardless of our wealth or lack thereof.
Most lovable Nona. A person of few words, yet her eyes express all that has been locked away in her heart for years, her stoic acceptance of a very harsh childhood.
Bless this Nona with happiness , peace and good health in abundance
❤️ ❤️ ❤️ ❤️
Ilda, is absolutely stunning! I hope shes still loving, cooking and enjoying great health!
I am really glad you let her tell at least some of her story. Big respect to those behind Pasta Grannies and to this particular Grannie. 💓 💐
I always click like as soon as I start as Pasta Grannies has never failed to show me a great video.
I do the same thing my friend
Hello, I have been watching your channel for a while now and it brings me back to my childhood, my fathet is Italian so I spend a lot of time in Italy when I was young. Now I live in Turkey and I see big simularities between Italian traditional cooking and Turkish food. I wish you would a series here in Turkey, a land full of gastronomical wonders in every corner of anatolia. Rich organic flavors, pastries and pasta/ macaronies ( erişte/ hamur) and hundreds of different bread and börek recepies. And at last but not at least the wonderful meat dishes! Turkish cuisine really is " make an hole dinner from scratches" cuisine!!
Ilda you are so cute, God bless you and your family
I'm in the process of planning my new kitchen ... and after seeing Pasta Grannies for a while now, with the simple ol' kitchens, and the wood stove, I figured the thing I'd most like to have in my new kitchen is an Italian Granny XD I love these women!
What a calm and sweet energy this woman gives.. she seems very kind:)
I love how she uses the oven door as a surface.
Ilda is my favourite. She should have her own cooking show. She's so fast too.
è una donna forte .. una vera cuoca .. Ammiro molto questi italiani .. dopo che andrò in pensione .. l'Italia sarà il mio nuovo paese per sempre 🌈
Such a nice lady, one my favorite in the show, although, all the pastas grannies are fabulous: I hope they are all in good health.
These are very similar to our Hungarian recipe!
Thank you for also including English translation!
Oh wow I've been to Vipiteno! Beautiful area 😊 Lovely lady and lovely recipe!
I hope u guy's make more episodes I have told everyone from my mom and dad to my other family my friends on fb I love ur show keep up the good work that ur doing. Also TY to all the grannies that are Italian my Nonna was Italian Sicilian I miss her very much
hi Cindy, I plan to continue filming for as long as there are grandmothers willing to share their recipes 😊🌺 best wishes, Vicky
Lovely to hear that. Also, would love to see some of the amazing granny cookie recipes. They always seem to have a stash ready for the kiddos. 💗
For a minute in the making it looked like caviar on a blini. Tasted just as good I bet.
Yes, perhaps someone could try experimenting with a savoury version - probably rather good if you have a plentiful supply of caviar (and lose the icing sugar 😀) best wishes, Vicky
She is so sweet. Lord bless her!
I firs tsaw these videos on Facebook and now I can stay tuned here for all the new Videos! This is the first recipe I want to make myself for my boyfriend. Thank you for your lovely videos!
Such sweet lady! Those look amzing👍🏻
What a story from a lovely Grannie.
Thank you, sweet Ilda, for sharing.
Delicious looking and I'm sure tastes even better. Blessings pretty granny. You're a treasure
Thank you for sharing her food and her story; amazing and delicious all in one 💓💓💓
She might had been living a very difficult life after her mother's death :( . I saw it in her face; even after all these years.... And her moving to Vipiteno to find a husband made me think that she was going through that loss for years after mother's death. Bless her!!
She is so sweet... I love her.
Grazie mille, belissima Ilda!!!
Thank you Ilda and Pasta Grannies the - so very interesting and of course delicious.
Most interesting that her actual recipe is in German. Italian seems to be her second language.
Where she lives looks so close to the Austrian border, it's likely there is a fair bit of influence there on language. Poppy seeds are really common in Austrian food too!
michaelXXLF Why the most interesting thing is the dish name or the old lady language? Vipiteno/Sterzing is South-Tyrol, it would be normal (for her) speak german or make a german recipe.
Anyway in this case, I wouldn't be so sure because the "classic" south-tyroleans (italian) accent sounds different; and if it were Ladina? 🙂 Sorry for my "google-eng".😉
Before WWII South Tyrol was part of Austria - the cultural ties to Austria are still very strong in that region. Edit: WW1
Wow, my grandmother came from the same region and does a similar recipe!
being an Italian native speaker I believe she is native Italian herself , but used German as prime language for a long time. She has certain phonetics and syntax traits that are absent in South Tyrolean German speakers.
What a unique pastry!
Que rico!!!! Saludos desde Argentina
They look delicious. Thank you.
Oh dear lady, I have no doubt they are delicious!
Che gustoso da mangiare in periodi di quarantena, saluti dal Cile !!!
Wouldn't like to have just one of those!!!
She is adorable!
They look delicious 😊
What a lovely lady ❤️
Ma che meraviglia 😍😍😍
TOPPPP, bei uns in Wien ein ähnliches Rezept, heißen gebackene Mäuse, nur ohne Ricotta- in Deutschland gibt es auch so was ähnliches und werden in vorgesehene Augenpfanne gebacken Liebe Grüße Christine
Thank you Ilda.
These are delicious!❤️❤️❤️
Ooo... I am so making this my next free weekend!
MUITO SIMPÁTICA,NONAAAASSSSS ❤️👏👏👏👏👏☺️🥰🥰🥰🥰🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹
Thank you - I for sure gonna try it ^^ greetings from Germany. Florian
I love this channel soo much s2
Yay! You're back!
Nice snack x
I think these are North African in origin but my great grandma from Sciacca used to make these. I'd love to learn more about North African and French influence on Sicilian cuisine. I had a version of these but stuffed with almond paste when I lived in Morocco during my Arabic study program. Anything with almonds, wow. Could only get these crescent almond pastries during Ramadan though. I used to love to go to the local bakery where I lived just before the fast would be broken -- the bakery would be packed -- and the baker's son would always give me the first batch fresh from the oven: "For the Christian!" he'd tease and my neighbors waiting there too would laugh, and send me off with well wishes -- and pastries! Oh -- do you have a video on the making of sfinji?
My baby daddy is Austrian italian too! He eats weird food lol pasta with poppy seeds.
These look yummy! We have several types of sweet fried pastry in Greece. You should really consider coming to Greece(when possible)to film some Greek pies! The varieties are innumerable, and many grannies
still make their own sheets! I'll be your personal guide 😁
It would be fun to film pita in Greece! I used to go to Corfu for my holidays as a teenager and I remember seeing yiayia's still travelling by donkey (that's how old I am!), best wishes, Vicky
Ms. Vicky, great recipe again, those look delicious, i like poppy seed flavors, (also on Jewish bagels) Ms. ILDA is a gem, & what a stressful task to cook for her siblings at age 9. I'm 57 yr. old Irishman from rural Kentucky & i was cooking, hunting, fishing, doing chores by age 9. Many children, teens, & even adults these days in America would not be able to do that, to spoiled with all the conveniences, i'm not sure they could survive as these later generations do not have the same work ethics or fortitude to do so. btw, did you finish your book on Appalachian cooking & life in the hills ? Was just curious. God bless all & please stay safe.
hi Steve, perhaps quarantine will encourage families to do more cooking together. I find children really enjoy getting involved - also with growing vegetables. Here in the UK there are several initiatives in primary schools doing both things. I have not finished the book yet, but I am enjoying it. 😊 keep safe, best wishes, Vicky
Steve Logan Steve maybe you could do a CZcams to teach us some of what you know! We all need to learn how to be more self reliant!
@@staceymcclutchy6929 my health is not to good, & i'm new to technology after retiring, maybe someday i will, thank you
@@pastagrannies Ms. Vicky, glad you are enjoying your book, may i ask the title ?
@@staceymcclutchy6929 i can give you one, corn on the cob. If you have a bundt pan, stand the corn vertical on the the stem & with a sharp knife trim down the kernels & they will fall in the pan & if you want cream of corn & using top/dull side of blade & using pressure rake down to get out the corn milk, ( do these separate & remove corn before raking out milk, then save the corn milk in a jar in the fridge for a later time for cream of corn if you just want corn), then save the cobs, for corn oil low boil them just covered with water for a couple hours, remove cobs and boil hard til water evaporates, oil won't evaporate or If you like corn jelly, get a packet of pectin, boil the cobs to get out the rest of the sweetness in the pan of water, will have to add sugar to the water to taste( there are corn jelly recipes on net), jar & refridgerate to set up like jelly. We also have outhouses here for backup, lol , but we then dry cobs, well you know what for, lol.
dov'è mio? guardano deliziosi oddio! Brava bella! Tu sei un un'esempio per tutti di noi 😍
A little hint: the way you meaned "look delicious" in italian is "sembrano deliziosi".
Yummy
Yummmm
Harika yapiyosunuz.Türçe tarif yazabilirmisiniz.?Tabi mumkunse tesekurler.
Now this Is a serious Channel, not that "italian cooking" made american cooks
My non Italian granny made something similar only baked, not deep fried. And with mashed potato in the dough. I have the recipe, but have never successfully made them. She called them boutky (phonetic..no idea what language or spelling). We called them poppy seed rolls. Her mother was 100% Irish, dad, 100% German, grew up in Ames, Iowa. If anyone has a similar family recipe or knows some background, please share.
Joe, do you think your mum could have been making 'boxty' which is an Irish potato pancake? there are both sweet and savoury versions. Floury potatoes and long slow cooking to form a proper crust are key considerations 😊🌺 best wishes, Vicky
Vicky, maybe, possibly, but these have yeast in the dough and rise before being baked, but heck, who knows how things get translated through the years, especially here in the US where immigrant traditions get melded and modified fairly quickly.
Also want to take the opportunity to thank you for your effort to keep these traditions alive and bring these wonderful ladies to the world. I am sure I am not alone when I say that watching these is bittersweet. Makes me miss cooking with my own Grandma Frances.
@@makelikeatree1696 thank you for your kind words. I think you are right: recipes change very quickly once they travel and your mum's recipe for boxty is Irish--German-American 😊🌺 best wishes, Vicky
Could you relate them to "Buchteln" - from Austrian/Bohemian area? Maybe there is some connection. Best wishes
dukenegju, thank you. You might be on to something. Very similar concept - sweet filling in a yeast dough. Maybe her insistence about the cold mashed potatoes started with one of those Granny "use up the scrap bits" addition which in the next generation became a necessary ingredient.
In italiano ricetta Grazie complimenti bravissima
❤️
La cottura mi ricorda tanto quella dello gnocco fritto emiliano.
👌👌👌👌
nauseatingly cute
I really want to see eating shots at the end of all your videos. Please!!
Chissà che buoni questi dolci! Ma come si chiamano in italiano. Mi piacerebbe avere la ricetta in italiano. Grazie mille! 👌
Ciao Rosa, penso non esiste un nome in Italiano? Casincí - o krapfen - sono austriaci / tedeschi? Gli ingredienti sono in inglese (nella casella di descrizione sotto il video) forse usa google translate? best wishes, Vicky
Pode escrever as receitas em português?
What language do they speak as their first in this border region? I noticed her notes were in German. Great video!!
hi Aleksandra, there's a language called Ladin spoken in some of the valleys, and there is also a not quite German dialect. In my brief visit, Italian did not appear to be anyone's first language, although I am sure that is gradually changing. best wishes, Vicky
@@pastagrannies Thank you for the reply! So fascinating, I must say my favourite videos are those where the cultures and border regions mix and it shows in the cuisine! Thank you so much for the great work ❤️
She's a lovely lady and this is a great video, but nobody seems to be talking about -- "When she was a child, she had to gather and grind the poppy seeds by hand." So they were growing opium poppies? Was it like when people grew hemp for rope and so on? They just grew it for a specific purpose and didn't harvest the psychoactive parts?
Does anyone know the conversion of grams & ML?
If you have access to a computer and the internet, just ask Google.
There is a conversion chart on google friend, hope that helps
😁✌🖖👌👍😎
Vipiteno, Sterzing: as a young soldier I was there with alpine troops: my duty was to make and chart weather predictions each two hours for the mountain artillery shooting in the valley. Year of our Lord 1970.
The elders italian generations (well elder generations all over the world) is a lost masterpiece or what ever it calls, now this days you can go down at the supermarket and get fresh pasta and any thing else, but we dont know how to make real pasta or any other things, to make the food from the buttom and up, to learn from our grandparrents recipies there have been used for kany generations, its just sad to se how specially the younger generations, they go down at the supermarked and buying a dish, that shall have some min in the microwave or oven and then dinner.
Zutaten
well another krapfen ...
can you give this recipe with empiral measurements please
My friend, there is a conversion chart on google, that is what i do, hope that helps
@ Rodney Johnson, thank you for your reply thumbs up, they have imperial, american, metric, etc... conversion charts along with Farenheit to Celsius oven temps.
Time to switch metric
Hot granddaughters!