Discover sweet lemony cheese ravioli called calcione! | Pasta Grannies
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- čas přidán 11. 01. 2024
- Rita's calcione are delicious! They're easy to make, and the lemon zestiness brightens up a dull day. Here is Rita's recipe:
For the filling: 500g of grated pecorino and 100g of parmigiano cheese, 200g castor sugar, 3 egg whites, lemon extract, lemon zest half a lemon
For the dough: 3 egg yolks plus 6 eggs, 500g 0/plain flour, 80g sugar, 50g unsalted butter. lemon zest and extract. Bake for 20 minutes at 200C. - Krátké a kreslené filmy
This is wonderful! My grandmother is from Marche and made these - BUT with her accent I could NEVER spell calcione to find a recipe”… my Dad tried to recreate them from his “taste memory” (he passed away 6 years ago and NOW I will be able to make them! How amazing you found a pasta grannie who knows them…THANK YOU!
Oh, wow! What an extra beautiful blessing 😊🧡
Oh, that is wonderful. I hope you will be able to make them, when enjoying them, you will think of your late grandmother and dad.
Let us know how you get on with the recipe, and enjoy your memories 🙂🌺 best wishes, Vicky
I love this channel. These grannies are so highly skilled they are treasures.
TREIA cittadina poco lontana da me. I calcioni li ho mangiati parecchi anni fa ma non mi sono mai cimentata a farli. Grazie alla signora Rita che ha condiviso la ricetta.
Pasta Grannies. Forever the very best youtube channel.
Thank you Judith! 🥰 🙂🌺 best wishes, Vicky
The look delicious! I wish that cheese wasn't so expensive in the US. Of course, it looks like it makes several dozen of them.
4:56 Who would have thought that a key could also be used for such things ? 😊
This looks delicious and I would devour it, but admit I kept thinking: Ah, ravioli with a side of tetanus. Grazi!
@@jbjacobs9514then you may use a fork 😊
LOL I know - just ribbing/joking. 🙂@@gens1sumus
I would absolutely devour these lemon calcione! They looked fabulous with the melted cheese oozing out the top….yummy! And Rita made preparing them look fun with her lovely laugh and beautiful smile! TFS, Sharon 🤗♥️🍋🌞
I'm glad you enjoyed Rita and her recipe, Sharon. 🙂🌺 best wishes, Vicky
Another dish from Marche! You would never guess that Rita is 84. It has to be the ingredients and the air. My family is from the region, too, and when we watched our family had not heard of this wonderful sweet ravioli, either. That should definitely change because they look so good. Thanks for another great installment!
I hadn't heard of them and we've had a home in Marche for nearly 20 years; I'm always being surprised! 🙂🌺 best wishes, Vicky
This is the first channel I ever subscribed to on CZcams and I'm still in love. Fantastic stuff.
Hi Steve, you're a long term fan, that's great! 🙂🌺 best wishes, Vicky
The key of this recipe is a key.
My Zia's mother used to bake bread for the Feast of St Joseph and marked the bread with a key because its a sysmbol of the Saint
She is a wonderful signora complimenti a lei ♥️
This channel is amazing. It’s a treasure. It’s an invaluable gem. Thank you so much for the tremendous amount of work you put into documenting this incredible history ❤
My parents are from Ascoli Piceno and we call them "Caju". So good, but as usual different recipes from different villages. I still make them every Easter.
Oh, I long to be there and help prepare these beauties!! They must be so delicious! There are not enough words to express my appreciation. So, again, I can only say Vicky, thank you so very much. I NEVER tire of watching you and our Pasta Grannies. God bless you, all. Sending prayers and love! 🙏❤
Thank you very much Maria! 🙂🌺 best wishes, Vicky
What a gorgeous, festive ravioli!!! As was Rita (gorgeous, not a ravioli!!!!)As always, many thanks, Vicky!!!
I'm glad you enjoyed it, Didi! 🙂🌺 best wishes, Vicky
I dont know how you do it Vicki….you keep finding different dishes for us all the time! These look so good!! I would love to eat them!
4:46 у каждой феи есть свой волшебный ключик ❤
What a fun lady and a delicious recipe. I'm going to have to make these. Lemon, cheese, butter what's not to like? Yum. Thank you Vicky! I think you have the best job on the planet!❤
I definitely have the best job and I'm glad you enjoyed the episode, Marty! 🙂🌺 best wishes, Vicky
What a delicious recipe! These specialities are what your wonderful work is bringing out in the world. These special recipes will never be forgotten and will be enjoyed by so many. Thank you for sharing your adventures with us!
Amazing recipe. Belissimo. Good morning.!!!!!! Have a wonderful weekend.!!!!!!!🥧🥧🥧🥧🥧🥧❤❤❤❤❤
what gorgeous ravioli!
This lady is an international treasure! If I lived there, you know whose house I would be at everyday. heheheh
Greetings from DownUnder, Vicky you have the best job in the world, I'm jealous ! Its great that this hopefully preserves old treasured nonna recipes!!
Fantastic, gracie mille!!
I do! I never tire of meeting fantastic women! 🙂🌺 best wishes, Vicky
Oh wow. I need to try this.
Wonderful receipe
Fascinating, I expected a cream cheese, but no, melted cheese and sugar...I rarely drink alcohol and may be talking rubbish, but these feel like they'd pair better with a dry white wine or something than tea or the usual dessert accompaniments. What clever things!
Grazie signora Rita , i tuoi calcioni sembrano buonissimi e lei è una signora con un bel sorriso , saluti da Porto San Giorgio 👏
She seems so fun!
what a unique and delicious sounding ravioli!
They look amazingly delicious 😋 thank you for sharing!
Sembrano davvero buonissimi! ❤❤❤❤❤
Just lovely! I want to be so competent at her age. Lucky you to be the taste tester! Just a wonderful channel--love these videos.
Well this is a first for me, I dont know Calcioni but they sound and look delicious......dont they Vicky! jealous me???? Ramon x
Hi Ramon haha, yup, they're yummy. These days folks have them with an aperitivo. best wishes Vicky
Gorgeous And fun🎉
They remind me of Greek Kalitsounia
Kalitsounia are more similar to the Sardinian Casadinas, I'm Sardinian and I ate kalitsounia in Crete.
Interesting, thank you! 🙂🌺 best wishes, Vicky
Interesting ... salt and sugar with pecorino cheese.
WOW😍
Was such a nice video .....Bioutyfull walk in village for both of you in splendide dresses Amazingggg recepie
❤❤❤ your Viseos are soooo pleeeezing for the Soul 💫💫💫
Many thanks xxx
Thank you for your appreciation Lilly, 🙂🌺 best wishes, Vicky
I have never seen anything like these in all my Italian cookbooks that I have!! I wonder if a touch of cinnamon and/or Nutmeg would add a little something to it.
hi Roy, for me the lemon zest was enough; you might want to make a batch and use different spices in each as an experiment! best wishes, Vicky
I would also be really curious to try them without the sugar, as an exclusively savoury dish
Never heard of lemon extract before i know of orange flower water
Good quality lemon extract is lemon oil in alcohol but cheaper kinds are artificial. It's not the same as orange flower water at all.
That looks so delicious. Just as a minor remark, it would be helpful to provide an additional map of the whole country with the pinned location of the town the nonnas are from. I am not that into Italian regions.
Look at the Town of TREIA , Marche , central 🇮🇹 , much better than much hyped Tuscany ( joking 😊)
Good point, I''ll tell my editor - it'll take a month or so for this to show as I try to work in advance. 🙂🌺 best wishes, Vicky
Marche is much less touristy than Tuscany, and long may it stay that way 🙂🌺 best wishes, Vicky
So the "salty" flavor is strictly from the cheese?
Yes , pecorino and parmigiano
❤🙏🌏🌳🛎️
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Is this a dessert?
A lot of old-school Italian recipes blur the line between sweet and savory, so it’s both or neither depending on how you look at it. A lot of Medieval and Renaissance era Italian recipes combine sharp salty cheeses like Parmesan and Pecorino with sugar, cinnamon, nutmeg, dried fruits, and egg custards, along with savory herbs like oregano and rosemary. Totally different sensibility.