How Italians Use POTATOES (other than gnocchi)
Вставка
- Опубліковано 4 чер 2024
- #potato #italianfood #recipe
I don't know about you, but when I think about Italian potato recipes, my mind immediately turns to gnocchi. Even though gnocchi are sort of a specialty for Eva, she's putting them aside today to show a whole bunch of unexpected ways Italians cook potatoes.
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
--------
FRICO RECIPE - www.pastagrammar.com/post/fri...
CULURGIONES RECIPE - www.pastagrammar.com/post/cul...
CROCCHETTE DI PATATE RECIPE - www.pastagrammar.com/post/cro...
TORTA DI PATATE RECIPE - www.pastagrammar.com/post/tor...
--------
FOLLOW US
Website/Recipe Blog - www.pastagrammar.com
Instagram - / pastagrammar
Facebook - / pastagrammar
Snapchat - / pastagrammar
Twitter - / pastagrammar
VISIT ITALY WITH US
Italian Food Tours - www.pastagrammar.com/tour
SUPPORT US
Merch Store - teespring.com/stores/pasta-gr...
Shop Amazon - www.amazon.com/shop/pastagrammar
🎶 You say potato, but I say patata 🎶 What's your favorite way to cook potatoes??
I make a potato salad that my Nonna used to make. It has potatoes, tomatoes, mint and olive oil.
Czech here: škubánky s mákem (boiled mash with flour and egg dough, served as main dish with butter sugar and poppy seeds) great fried a day after.
bramboráky (potato pancakes with garlic, marjoram, sometimes sauerkraut)
potato dumplings filled with fruit,
simple baked potatos with quark and butter,
bryndzové halušky (tiny gnocchi with sheep cheese, Slovakian dish traditionally)
Potato casserole, dont leave out chopped pickled gherkins!
I could go on and on. greetings from Prague!
@@radomircita9420 I’m hungry now!!!
La patata come la fai sempre buona e'!
OK . . . sorry . . . but pronunciation of gnocchi! 'Arper! The o is short like the o in tater tots which aren't tater toats! Nyoaki is driving me crazy! The o is short because of the double c . . . but there is no 'oa' come Inglese in Italian . . . the long o is like 'aw' without the w - and the short o is the same only short! sorry again . . . ma che cazzo fai!!???? 😁
Eva would put Gordon Ramsey to shame with her technique and presentation.
I don't really think Gordon Ramsey isn't that great honestly. I've tried some of his recipes they were ehhh
WHO? ,never heard of this person
@@hayleymassacre15 agreed.
Ava sure knows her stuff!
Correction, Eva
I haven’t had culirgiones since my grandma died in 2009! You almost made me cry over some potatoes guys! Now I have to make ‘em …! And I made the pomodorini sauce, the baked one, it was out of this world, my father has eaten an entire plate with just some bread!
I hear you. Left ltaly 30 years ago and a couple of years back l was in a café l visited regularly whenever l was in the area. They had made a first batch of Cannoli and asked for my opinion. I ate one and, to my horror, started to cry in front of a café full of customers. I was mortified as it was totally unexpected. It was such a visceral reminder of how much l missed ltaly and so many, many things there. Because they were ltalian, they just laughed, hugged me and said they understood perfectly and that clearly the cannoli were good.
Nearly spat out my drink when Eva said what the potato croquettes are called in Sicily! If you know Italian you just know it!🤣
yup! Thanks for the warning. My grandfather used to call them ... the YT acceptable way .... fried potatoes "roosters" when translating into English.
As soon as I saw the mint, I knew it would be culurgiones! Yum
You knocked another video out of the park! I don't know how you can possibly keep this channel as fresh as Eva's dishes, yet somehow you both do it, week after week! Bravo.
Cucchiaio D'argento (the most famous cook book in Italy) has 1320 pages and features around 2000 recipes, they can cook new dishes every week for the next decade.
I cannot wait for the day you make a cookbook! I need to have all of these recipes at hand! 😋
Not a bad idea I'd buy the e book if it was available.
You can tell that she is a teacher. She teaches & explains things very well ❤
One of my favorite dishes is chopped potatoes, capsicums, onions, whole garlic, tomatoes, salt, mild chilly and lots of olive oil fried in a big fry pan :)
Potatoes and green beans in pesto pasta is a classic from Liguria, e.g., Trofie al Pesto Genovese with Potatoes and Green Beans. Potato frittata is another classic.
What a great video! I’m impressed by her knowledge of other Italian regions’ dishes. She represents her country well. And it’s cool to see so many things you can do w/potatoes.
And here Eva shows only a very small part of what we do with potatoes in Italy. Then of course, as well as for other things, each region, each small town has its own specialty. In Italy there is a saying (to make people understand the importance of potatoes in the kitchen) that says .... "In ogni cucina, la patata è regina” (In every kitchen, the potato is queen). Obviously in Italian there is also the rhyme. :)
All Italy go to the biggest islands in the summer, Sardinia and Sicily.
All country know Sardinian Culurgiones
@@aris1956 And yet, neither the potato, nor the tomato are native to Italy -- or Europe, for that matter. They're both imports from the Americas.
@@lesleyheidinger19. Of course, but it's not like they were imported yesterday from America. It's been a while, and arrived then at the certain point, certain things as the years and centuries go by, then become somewhat at home all over the world.
To make a simple reverse comparison, pizza (but other things as well) was not really born in America, but today it is a common thing in every single American family or house, as if it had been born in America. And the country or continent of origin doesn't matter so much anymore. Then you also have to look at the use of certain things. If we think about what tomatoes have become for example in Italian cuisine, with the sauce for pasta, to put on pizza and so on, and of the quality then that is produced in certain parts of Italy, like San Marzano tomatoes in the Vesuvio area in the Campania region, which today are famous all over the world and vice versa from Italy come to America.
@@aris1956 No, they weren't just imported. I just think it's important to recognise and acknowledge. I'm ethnically German, with lots of Slavic influences. Believe me, in my family, we eat a lot of potatoes in many different ways. But potatoes are neither German, nor Slavic. No matter how cuisine-dependent those two cultures may be on the potato.
One of the many things I appreciate about your channel is your thoughtful, methodical approach towards preparation. I’m actually grossed out by many chefs who throw their ingredients around and assault the food like it owes them money. Cooking is a joy, and you make that obvious with every video! 👍
Here in sicily we have 2 variants on the polpette di patate : we don't add black pepper and instead we add garlic and parsley. Or there's another one which is mixed with boiled rice, and they're incredible!
What part of Sicily are u from? Here in Palermo we only put parsley, no garlic and no cheese! Also i never saw crocche' with rice! Let me know i'm interested! byeee
I think they sound excellent. I found this recipe from Debora (the heaven of taste)
Rice and potato balls
Ingredients to prepare Rice and Potato Meatballs:
Potatoes: 300 gr, Rice: 150 gr, Minced Parsley: 1 teaspoon, Eggs: 1, Garlic: 1 clove, Pepper: a pinch, Grated Grana Padano: 50 gr, Breadcrumbs: as needed , Salt: to taste, Oil for frying: as needed,
Procedure: Wash, peel and rinse the potatoes; steam them and then pass them through a "potato ricer" with large holes. Boil the rice in salted water and, when cooked, drain it and add it to the potatoes; add a pinch of pepper, some chopped parsley, the finely chopped garlic, the egg, the cheese and mix everything together adding a little breadcrumbs. Taking doses of the mixture with a spoon, fry the balls in hot oil. If liked, before frying the meatballs can also be rolled in breadcrumbs. Your Rice and Potato Meatballs are ready!
Credo che saranno buonissimo. Ho trovato questa ricetta da Debora (il paradiso del gusto)
Polpette di riso e patate
Ingredienti per preparare le Polpette di riso e patate: Patate: 300 gr, Riso: 150 gr, Prezzemolo tritato: 1 cucchiaino, Uova: 1, Aglio: 1 spicchio, Pepe: un pizzico, Grana Padano grattugiato: 50 gr, Pangrattato: q.b., Sale: q.b., Olio per fritture: q.b.,
Procedimento: Lavare, sbucciare e sciacquare le patate; cuocerle a vapore e, quindi, passarle al setaccio con i buchi larghi. Lessate il riso in acqua salata e, quando cotto, scolarlo e unirlo alle patate; aggiungere un pizzico di pepe, del prezzemolo tritato, l'aglio finemente tritato, l'uovo, il formaggio e amalgamare il tutto aggiungendo anche un po' di pangrattato. Prendendo dosi di composto con un cucchiaio, friggere le polpette in olio caldo. Eventualmente, prima di friggerle le polpette possono anche essere rotolate nel pangrattato. Le vostre Polpette di riso e patate sono pronte!
www.prodottitipicitoscani.it/polpette-ricette/ricetta-con-patate/polpette-di-riso-e-patate Polpette di riso e patate
@@gioxi81 Syracuse!
Sardinian "culurgionis" or "culurgiones" and "coccoi prena" are absolutely the most delicious meal you can prepare with potatoes 😋😍🤩
I am from Naples but 5 years ago I moved to Friuli for work. Since then there is always Montasio in my fridge, it's my favorite snack.
I thought first recipe nailed it, but then Momma Rosa's deep fried cheesy potatoe bites....... OMG. Will definitely try!
Yeeeessss the frico!! Such an amazing dish. Thank u guys, this is not a commonly spoken of recipe, and friuli has such a great (and underrated) culinary culture! Thanks for giving It some resonance! AS Always, a great video and a great way to share our italian tradition with the world!
It reminded me of Swiss Rösti. I've never tried a frico, it looks good!
Wow! I am from Canada, my dad and grandparents are Italian from Campobasso, don't get me wrong I have had spectacular Italian food in my life but I have never heard of or had any of theses dishes. I will definitely make some of these recipes. Thank you and buon appetito!
I have eaten and made Culurgiones, the variant with saffron and mint. And it is now my favourite pasta ever. This one and Pasta alla Nerano.
Your two are a joy to watch. Eva is such an amazing cook and Harper is the perfect foil. I'm 81 yrs old of Italian decent but you introduce me to new experiences every week. Thank you.
My Italian grandma and mum always made chicken and potatoes roasted. It's sounds boring but it has a unique test that I could never replicate it and now I'm vegan its one of the things I miss the most
You definitely mean…”Pollo al forno con patate” …. a dish widely used by us in Italy… a true classic ! :)
Finding this channel has inspired me to stay vegetarian. I was losing hope. All the meat substitutes. They're garbage. I love that I can eat poor people food. I'm honored. In America poor people food seems fast food. Education is what is needed. Oh yeah! I forgot. Cooking was eliminated from school courses as not necessary.
POTATOES ARE EVERYTHING! My favorite food! And we discovered either Italian Pierogis or Italian Potstickers! Good stuff here
Eva, come on you knew he was crazy when you married him. LOL! Y’all are too cute. I love your recipes and I have really enjoyed watching your journey together; thank you so much for sharing. Eva truly you have given me joy and confidence in the kitchen my gratitude is everlasting!
Glad you guys could find Montasio cheese! Now you can make Blecs Friulani with it! Speaking of Italian potato dishes that aren't gnocchi, I'll be making the polpettone alla genovese very soon
Yes Eva made Frico, one of my region recipe. That's a simple and easy dish with just 2 ingredients, and yes we put more cheese in it 🤣.
But still it's good, tasty and better eaten with some grilled Polenta and Friuli wine's (to drink).
Eva’s hair needs to have its own channel. Gorgeous.
Hi Eva, You can’t really understand how much I wish I could sample all of your food. And I don’t think I have the skill nor the patience to reproduce what you do. What you have is a gift with food, and Harper hit the jackpot by marrying you!
Was not expecting to see culurgiones here, love making them almost as much as eating them. The fiscidu (brined goat cheese) variant is godly.
What we sometimes do is take some leftover mashed and scoop out small mounds and flatten into pancake like discs and fry till crispy both side
Potato cakes
YES but adding any leftovers -
Rice veggies DON'T FORGET THE CHEESES, are my anytime go to meal.
"Vellutata di patate".. very simple .. happyy fall 🍂🍃🍄🐿🌰🍁🍂
Great episode guys! I ate culurgiones in Sardina and they were amazing. Here near Florence in Mugello we have another stuffed pasta dish with potatoes: Tortelli Mugellani, they are delicious and usually they are served with a dark ragù sauce in the tuscan style. My mouth is watering thinking about them!!! Saluti da Firenze ;)
My sardinian friends use to add mint in the tomato sauce for the culutgiones too. Also they cook it with a half onion that in the end is took out.
In my family we use mashed potatoes instead of soaked bread or breadcrumbs for making meatballs or meatloaf.
Eva you never cease to amaze me!
Our dear Eva here is like those magicians who never cease to surprise and always suddenly come up with something ! 😊
As always, intrigued by everything Eva makes. Her level of skill is unbelievable! She makes it look so easy…but the finished product is oh so delicious❣️Once again, BRAVA!
Omg! Frico and Montasio! My favs from the friuli where my family is from! It brought tears to my eyes to hear them mentioned. I’ve gotta try that potato cake. Looks yummy! Great vlog today🥔
Guys, I think you need a part 2 to this as you only scratched the surface here. For instance, you didn't cover pasta patate e provola, gatto' di patate and his Salento variant pitta di patate e so many more..
Pasta e patate for instance got many north american friends of mine seriously mind blown!
Exactly
Il gattò lo abbiamo già fatto, la pasta e patate pure 😉
@@PastaGrammar devo essermelo perso!!
Yes! Frico, perfect for the cooler weather.
One potato 🥔
Two potato 🥔 🥔
Eva the Magical Fairy of Food.
Culurgiones appear to be an Italian version of pierogi, the masked potato dumpling that my polish aunt taught me to make. The dough is slightly different but it's essentially what it is. Will have to try them with tomato sauce. Eva displayed and skill and they were gorgeous! I must be a peasant because I find it to be the most appealing and delicious to me, like colcannon, an Irish peasant dish with cabbage, spring onions and a unseemly amount of butter.
Well, from peasant to pleasant there only one letter of difference. Some of the most delicious dishes out there are peasant food. Guylás in Hungary, peposo or culurgiones or 90% of the cuisine in Italy, ratatouille in France. Even a simple corn tortilla rolled with salt and a raw "chile verde" in my beloved Mexico
@@sebastianortega1938 tortillas con sal - a classic broke person's dish.
It brings back many memories.
That sound delicious. The simple things in life are the best. 😋
Harper your music and funny insertions of self incorporated are growing and epic; awesome fun to perfectly compliment Eva’s expertise and full mastery of food and its origin. Love watching two people who not only enjoy each other but bring others joy ❤️ great channel that keeps topping the last episode. Wondering if Eva could make us her zepoli’s, my grandma from Naples made them honey glazed. 🙌✨
Thanks for showing us more than gnocchi!😊
But as I said in a comment, people who think that when we Italians talk about potatoes we think of gnocchi, obviously they are people who do not know Italian cuisine. :)
And then of course, as usual, every region, every area, every small town has its own specialty with potatoes.
Che emozione vederti preparare uno dei miei piatti preferiti della mia terra!GRAZIE..siete grandi!🥲
Pasta e patate 🥺 che ricordi! My childhood favorite!!
My father used to make it pretty often. He has taught me his recipe but I can never seem to make it quite perfect like he does! That's why I always ask him to make some when I go visit my parents in Calabria
P.s. esattamente stamattina mi chiedevo come cucinare i 2kg di patate che mi fissano da giorni e giorni da un angolo della cucina.. 🤣 Direi che ho tutto il menù ora! Grazie
Glad to see you activating your almonds. It's becoming a lost art of the kitchen, but you're helping to keep this ONE SIMPLE TRICK alive.
Great! I love potatoes and these recipes.
Great recipes
This video is perfectly timed because I need to harvest the potatoes from my garden soon! I will have to look for Montasio cheese at my local Italian market today. Thank you!
Such a fun video!
You’re great. Best yet!!
Looooved this episode! ❤
These sound amazing. Thank you
Thank you both again for informative and enjoyable videos!
All the recipes look good, the last two are my favourites.
Avendo i genitori sardi non posso che essere orgoglioso del tributo dato a uno dei piatti principali della splendida e unica isola quale è la Sardegna 🥰
I've got to try some of these! Especially that cake. Love yall's video.
Ok I'm making these. Looks amazing.
Y’all are delightful!
A GLUTEN FREE recipe !!!
Thank you, thank you, thank you 🎉🎉🎉
Incredible episode
The two of you make me so happy. I love all things Italian. Now I can add Two more. Thank you!
Eva those potato crochet’s and potato ravioli look so delicious. I need to try these recipes for sure. Grazie ☺️
Your channel is seriously my favorite!
I would never say no to any Mama Rosa recipe. You know automatically that it will taste like a piece of heaven
I was jazzed by the potato dumplings because my family's pierogi recipe is mint, potatoes and farmers cheese
love you guys!
Well another yummy recipe
Fantastic video and fantastic recipes. Thank you for the great recipes. Please keep them coming.
Another dish from the north (Valtellina in Lombardia, and eaten in eastern Switzerland as well):
Pizzoccheri:
Buckweat pasta, potatoes, cabbage (or kale, or similar), a tonne of cheese, all melted with a tonne of butter, garlic and sage.
Hearty mountain food!
I made the torta di patate this weekend. What a fantastic recipe! Thanks Eva and Harper.
Another magnificent episode, I especially love the culurgiones.
Harper and Eva, u both r the best team ever. I have learned so much from you. I’ve even tried a lot of your recipes and my family went crazy over them. Thanks for all you do.
You both are SOOOOOO amazing!
🥺🥺🥺💕
I’ve wanted to try culurgiones for a long time! This got me in the mood to try and make them and I definitely will this week. Wish me luck!
I thought that “ pipp’e patate” were my favorite; but then you reminded me of vracioli e patate. Thank you
Every video is an adventure, a revelation and a total joy to watch. You always make me happy! Thank you !!!
Even though I just discovered your channel, I think I have binged watched until I have seen them all! Now I have to wait another week, or rewatch episodes 🤗
Wow!! Every one of those looks absolutely delicious!!👍😁
Did...did I just see Eva make..perogies???????! Italy continues to surprise me in fantastic ways :)
Eva, when I see you put menta in potatoes.... Culurgiones!! Amazing recipe from Sardegna. You made it with salciccia, Harper appreciate !!
I love you guys! truly enjoy watching ya'll!! xoxo
Those little pasta pouch's were beautifully ❤
Truly unique ways to cook with potatoes. I think I'll try a couple of them. Thanks.
Buon giorno pisan. Well we made it through the hurricane in one piece. So today we are enjoying a Sunday with you and harper. Such a pleasure. Grazie mille ciao franco
When I saw the Montasio cheese and the potatoes I thought they are doing frico!!! Thank you for the childhood remembrances!
Just snagged the last two spots on your Fall 2023 tour with my sister. Can’t wait!!!!
Yum!!! I think this is my favorite video from you guys!!
My Calabrese mother in law potatoes crochette was gobbled up right out of the fryer as well but she dredged them in bread crumbs not flour and she put parsley and garlic powder! So yummy🙏😊
Oh, man! I just KNEW you were gonna do crocheted. EPIC!
..il frico e' uno spettacolo...graaaaaaazie ragazzi!
I LOVE this video!! My dad is from Northern Italy and we make Frico but with ONLY cheese, most people have never heard of it. When my dad and I were in Italy a few years ago, my cousin came from Holland to see us and called ahead to make sure I would get what we needed so that my dad could make Frico ❤ I will have to try it with potato now as we have never made it this way. And my mom was from Calabrian and we made the “potato fingers” (that’s what we called them), and just like you said Eva, she wouldn’t be finished cooking them and we would be there hovering to eat them all. They didn’t even time to cool down😅, although most of the things she made went that way. Another amazing video!!
Ok that first dish the fritto looks and sounds amazing!
Brava!! This was wonderfully enlightening! Never tried the last recipe, but I will now!! I also haven’t had the crocche in a while, so that will be a nice rainy day recipe for today!! Ciao!
Nice! I love potatoes! Going to have to try these eventually. Grazie!
Just came across your channel and absolutely loved this video. Harper, love your sense of humor and your facial expressions. Eva, you cook with passion, which is so much of what great cooking is about. Glad I've found you and subscribed!!
A recipe from my home Sardegna... Grazie Eva!
Great video! One of my favourite dishes you taught about in the past was curujicchia, the potato donuts. They are so yummy. I am excited to try out the torta di patate from this video, it looks refreshing.
You're speaking my love language - potatoes. ♥️🥔 One of my favorite episodes.
I love how moms Rosa's picture appears suddenly as if she is always watching 😂❤
O MG I love you guys. Love it all. I watch you all the time. Bravo to you both.
I look at the heap of potatoes I have in the house and now I have ideas and creativity to feed my family! AUGURI long live Pasta Grammar! Love You guys! 🇮🇹❤️💚🎉💖✨💫