Make walnut sauce with maccheroni with 91yr old Raimonda| Pasta Grannies
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- čas přidán 27. 08. 2024
- Two recipes this week from Sardinia: how to use 'carta da musica' (or pane carasau) flatbreads in a quick lasagna style dish called pane frattau. At the same time 91 year old Raimonda makes an unusual walnut dressing for her hand rolled macaroni or 'maharrones'.
the pasta: 400g semola rimacinata (durum wheat flour), 1 egg and 125ml of water, or omit the egg and use 200ml of water to make it vegan.
The walnuts: 300g fresh walnuts or more
Vincenza and Tonino's Agriturismo is called 'Sa Horte De Su Poeta'
Words can't express how much I love love love this channel. You are performing a huge cultural service by capturing this special generation before they pass on.
hi Lee, thank you for your appreciation and for being a long term fan! 🙂🌺 best wishes, Vicky
Raimonda is a beautiful testament to the strong long lived Sardegna women. I had a home in Sardegna and absolutely loved they food and artistic work.
The region of Sardinia “hides” various specialties that many of us Italians perhaps don't know about. It is always something fascinating discover the specialties of different regions. And often even things in one's own region, because the beauty of it is that you only have to go from one city to another, from one small village to another, in the same region, to find a completely different specialty, a completely new dish.
Very few Italians know all the specialities of every region, too many and too little time
Italian nonnas are an absolute treasure. They must be protected and preserved for the ages.
I love how Vincenzo explains the origin of the recipe before they make it, so we have a history lesson along with the recipe. Raimonda is delightful!!
She looks amazing, I’d have not guessed 91 years young!
Every time she smiles I'm smile too! OMG this lady is so beautiful and happy ❤❤❤
8:06
That's how Pita/Arabic bread is made in Middle Eastern countries. The dough is rolled a tiny bit thicker and into different sizes depending what it's needed for. It puffs up in the oven and usually eaten when still soft and pliable. Later toasted in low heat oven only when it's no longer fresh; then broken into pieces and used as croutons in Fattoush salad and other dishes.
Flat bread is the most ancient kind of bread, probably arrived in Europe with the first farmers. In Sardinia there is the "spianata sarda" similar to the Greek Pita.
This is so simple and yet doubtless delicious...I love seeing the pillow stage of the crispbreads and Raimonda's sheer cheerfulness as she seemingly effortlessly kneads and portions out pasta.
'simple' is something because everything that looks simple needs to be perfect. You cannot hide behind something that looks simple.
I love Raimonda's smile! Everything looks so delicious. I would love to visit Sardinia and her restaurant some day. Thank you Victoria!
It is my pleasure, and I hope you succeed in visiting the island one day. 🙂🌺 best wishes, Vicky
I am amazed how creamy this sauce looks, its like there is butter or cheese in it. I never knew that blitzed up walnuts could be used that way and make a creamy and very tasty looking sauce.
She is a national treasure! I have never seen or heard of the pane frattau. It looks interesting and yummy! I also love anything made with walnuts and often use them in my pesto. This is such a simple, yet satisfying and healthy way to eat them. Thank you
Two magnficent recipes, and it's always fascinating to hear the story behind them such as why the walnuts were used.
Amazing! I just received 1kg of freshly-harvested walnuts on Friday, just before this was uploaded. I'll be trying this over the weekend for sure.
Lucky you! I hope it turned out well. 🙂🌺 best wishes, Vicky
Raimonda has the most beautiful smile and such a GREAT laugh! I love how simple the food is, but I bet that creamy walnut sauce was absolutely scrumptious in its simplicity! And the flatbread was so amazing how it puffed up and then they turned it into a cracker-like bread. I just LOVE the Grannies and your videos! TFS, Sharon🤗♥️🍝
hi Sharon, I'm glad you enjoyed the video and the pane carasau is great fun, I agree 🙂🌺 best wishes, Vicky
These videos warm my heart. I love all of the Grannies.
Again with a gem! Sardinia looks fascinating and these simple dishes are made divine with local ingredients. Raimonda’s smile is infectious! Thanks for another great episode.
hi Scott, Sardinia is one of my favourite regions to film - there's so much that's special to the island 🙂🌺 best wishes, Vicky
I ❤ this channel and the wonderful people I'm introduced to! Thank you all!
Fantastic video!! Vicky, thank you for all your efforts in making and explaining these videos. These women are just beautiful and you are so kind!! 🙏❤🥰
thank you very much Maria, I'm delighted you enjoy the videos! 🙂🌺 best wishes, Vicky
Best channel on CZcams
thank you ! ☺️ best wishes, Vicky
I can`t believe that she is 91! Those muscular arms of hers. Amazing work by the ladies.
Wonderful video! Thank you for capturing these amazing recipes!
5:27 She's so cute! ❤❤❤
I made this !!! It was delicious!!! I can’t believe there’s so much out there we don’t know about in terms of food . I can see why this also incorporated into restaurants; maybe due to large amount of people with nut allergies .
Regardless try it out!
Bravo Raimonda, Gott schütze dich❤❤Liebe Grüße aus Wien (Bravo Raimonda, Dio ti benedica ❤❤ Cordiali saluti da Vienna)
She’s a gem❤
1:21 Interesting ! They come out of the oven practically like a pillow.
As usual, always a great video, many thanks! ....I especially like the second recipe.... the technique of dipping quickly the dry flatbread, in the pasta cooking water...and make a meal out of it, with tomato sauce, cheese and poached egg... brilliant simplicity...!!! Best pasta regards, from Montreal (Canada) :-)
There's no need to dip the bread in the pasta water. It is so thin that, by just adding the tomato sauce/passata on top of it, it will soften within seconds.
My Grandma was from Durrazano. Delucia family Love to see a video from that area!!!
I adore her.
That looks amazing! I'm going to try to cook that maccheroni with Walnut suace.
Raimonda making a large cross for blessing before starting is the same like when my mum and granny said: "Sveti križ Božji" (Holly Lords cross.).
I am doing the same.
Lets pray for our work and food to be blesed.
We are preparing walnut sauce too, but a bit differently. We fry roughly chopped walnuts in a little butter, add a little milk and cream. cook for minute or two and add "bleki" - square shape homemade pasta. You can eat as it is or sprinkle with sugar - really delicious.
just walnuts and pasta water, so simple.
Thank you, Grazie.
I remember eating 'carta da musica' when l was an au pair in Sardegna 40+ years ago. La Signora used to sprinkle it with rosemary and olive oil, layer it and bake it in the oven. Unbelievably good! LOVE pasta with walnut sauce too but, for some ridiculous reason, as l've aged, l've become allergic to walnuts (and bananas). 😕
mmm delicious, thank you for sharing your memory Niki. I'm sorry to hear about your allergies. I think you could try swapping walnuts for hazelnuts - in other regions of Italy, chopped and toasted hazelnuts are used instead of grated cheese. 🙂🌺 best wishes, Vicky
@@pastagrannies Oh wow. Thank you. Ridiculously pleased my comment got an actual answer from Pastagrannies! Fangirling like crazy now. 😊 My allergy is called Oral Allergy Syndrome which is mostly (for me) just annoying. It's AKA Pollen Food Allergy Syndrome and is caused by the pollen in certain foods so, l think blanching the nuts like in the video may help. Can't believe it's never occurred to me before so, l'm going to buy my first walnuts for 20 years and will give that a try. Thanks for the tip about hazelnuts. Will definitely try them if blanching doesn't work as, l've been craving salsa di noce ever since l watched the video.
Let me know how you get on with your experiments! best wishes, Vicky
When "pane carasau" has olive oil and rosemary on top, it's called "pane guttiau"
@@gio7799 Thanks! What does that translate to and, most importantly, do you know how to make it? 😊 I remember rosemary and oil and it being very good but, that's about all. No idea of what temperature or how long it was in the oven for. It's so long ago and l'm wondering if we soaked it in water first too.
Beautiful lady and her beautiful kitchen
Oliena is a wonderful place
What a beautiful smile! Looks wonderfully yummy!!
What fascinating video, Raimonda is delightful as is her daughter with what appears to be a spectacular little restaurant and should be bookmarked as places like that well away from the Michelin nonsense are like jewels in the crown. Home cooked food at its best in a delightful setting.I love the insight also into the social history, you can never learn enough. Thank you Vicky oh lucky one to get the tasting and the rest of the team also. Ramon x
hi Ramon, yes Vincenzo and Tonino's home restaurant is definitely worth a detour. Everyone is seated at a communal table so it is a sociable occasion too. 🌺🙂 best wishes, Vicky
Excellent. Thank you🌞
Amazing!!
As always, very interesting
1Fantastic, as always
The pillows of bread were so fun to watch. I tried to guess their outcome but was completely wrong. I thought they're get Olive oil and garlic and be rolls up to be the "bread" for a meal. Wow!
I imagine dinner at her restaurant is a rare treat! I'm not sure about the walnut sauce. It seems like it would be bland but I'll try it before I judge. I definitely want to try making macaroni.
I imagine the flavour would depend on the quality and freshness of the walnuts. They make a pretty good version in Liguria too, it's a bit more complicated and has more Ingredients but, it used to be one of my favourites before l developed my walnut allergy. 😕 Google; Salsa di noci recipe Liguria or walnut sauce recipe Liguria.
@@nikiTricoteuse Thanks for the recipe! So sorry about your allergy. I found it. Can't wait to try this. I love gnocchi!
@@brucetidwell7715 Oh good. I hope you enjoy it. It really was a favourite. Luckily my allergy is more a stupid annoyance than a danger. I used to be able to, but now can't, eat walnuts, bananas or anchovies. Go figure! Nothing 'bad' happens, just the skin peels off inside my mouth. Apparently it's a thing called Oral Allergy Syndrome (which is actually quite an interesting read - if you're bored or curious) I can eat anchovies if they're dissolved and/or if l eat my pizza slice upside-down 😁 and banana bread is ok but, not raw bananas. l haven't found a work around for walnuts, though and especially not for salsa di noce which l really do miss. 😊
I tried the sauce for lunch. I did 50/50 pine nuts because I was low on walnuts. I also threw in some golden raisins and some pecorino to pick it up a little. It's an excellent sauce...quick and easy. My 7 year old loved it...
@@Viva_la_natura That does sound good! Especially the raisins and cheese. A perfect combination that wont overpower the nuts.
Amazing!
My grandparents came from basilicata and my mother use to say they made pasta with walnuts instead of cheese because they could not afored cheese
Two recipes for the price of one!
Such a lovely nonna and a wonderful video, like always. Is there any possibility to make a film in the city Casagiove?
One day we will make it to Caserta and its suburbs; where we film is dependent on where we find women happy to be filmed. 🙂🌺 best wishes, Vicky
What a fantastic dish. I wonder if the walnut sauce is something that came from Liguria. Walnut sauce is often used in pasta dishes in Liguria, since Sardinia and Liguria used to trade with each other for centuries.
hi Robbie, yes that's a good observation. Some of the pasta shapes have similarities too. For example, andarinos look very similar to trofie czcams.com/video/RKMFhO6ydOo/video.html 🙂🌺 best wishes, Vicky
Cool - Sardinian huevos rancheros
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RAIMONDI has what appears to be skin cancer onher cheek. she shoud be taken care of this isvery, very serious for her.
Lovely lady, but I made this exactly as shown and believe me it is NOT delicious.
MY SWEET DOLL 2:18 ALMOST EVRY ITALIAN NONNA PRAYS BEFORE TOUCHING FLOUR..MAY GOD BLESS YOU IMMENSLY...THAT IS THE FIRST AND THE MOST IMPORTANT INGRIDIENT OF DELICIOUS ITALIAN FOOD, LOVE IS RIGHT AFTER THAT