In my instant pot, i make some rice (with chicken broth instead of water). While that’s cooking, I crumble and fry some Italian sausage. Then I toss them together. I make extra to have for work lunch or another night. (I don’t mind leftovers though. I know some people won’t touch food that wasn’t made that day.)
It occurred to me this week that this channel is unlike any other UA-cam channel, and in fact is like “old” (1990s?) television: it comes out on a certain day, at a certain time, and I look forward to it. It’s has become a scheduled “go to” event in my week. Thanks so much to both of you. (And this week we got FIVE recipes!!!)
Super varied! I had this sweet Italian lady teach me to cook. Her husband's family was from a different region so got to eat and learn both. But that was only a fraction of the cooking.
Italian cuisine is truly simple, economical, and made with a few ingredients adapted through countless regional recipes, but with some simple tricks and underlying principles. Learning Italian cooking is really a great investment of time!
I had to pause because !!! Mamma Rosa's rice invention is literally THE ONLY dish my nonno knew how to cook, bless him. Only variation is he added zucchini too. On the handful of times through their 60+ year marriage that my nonna was not around to cook for him, this is what he'd cook himself. Otherwise his culinary skills were capped at preparing a fruit salad for the both of them every morning, and manning the espresso machine after lunch. This brought me so much nostalgia!
I usually make a pot of lentil soup that begins with a soffrito, includes potatoes and tomatoes. It's something that stretches throughout the week. Also, a quick go-to favorite is spaghetti aglio e olio.
@@anti-ethniccleansing465 make a soffrito, add lentils, stir fry a bit, add white wine and deglase, add the tomatoes and potatos, cover with water, wait 40 minutes. Salt to taste, herbs to taste.
@@garak55 I am too much of an amateur to figure out how to cook it from those directions unfortunately. :( I would have no idea how much (quantity/measurement wise) of ingredients to use of everything in order to produce a good final product.
@@anti-ethniccleansing465 Italian cuisine doesn't care that much about precise measurements so I think you should just try and adjust to your liking! If you do it with good ingredients, it's going to be good in the end anyway and you have a lifetime to learn to make it better.
Thank you Eva for showing us your amazing cooking skills and helping all of us learn Italian cuisine, and thank you Harper for no longer making videos about making Eva eat processed American food. Bravo!
I made the beans and greens today with spinach. Soooooo good. This is going to be one of my new comfort foods for sure. I'm now looking forward to my bean cooking day even more, thank you so much for this recipe! I'm living close to the Italian border and Eva has made me love Italian food even more.
My favorite easy meal to make is zuppa di ceci! I serve it with a drizzle of olive oil and toasted homemade sourdough. It's easy for me because I can make a big batch and let it cook for a few hours while I do something else, and I'll have 4-5 days' worth of dinners! I make the bread when I'm home all day on Wednesdays and slice/freeze for later.
Love Zuppa di ceci. Had it for the first time in Umbria (Deruta) in 2016. Husband makes it now and I made homemade seasoned croutons out of rustic bread which was how it was served in Deruta. With your bowl of soup, you got a small bowl of croutons.
Oh nice - I just looked it up, and that looks like something that could easily be made vegetarian by simply swapping chicken stock for vegetable stock. Gonna have to try that sometime!
I pretty much just eat pasta with whatever sauce I can throw together while the pasta cooks. Usually either fresh tomatoes or passata depending on the time of year, but other times just whatever other veggies I have in the house, with oil and garlic and some kind of seasoning. And sometimes I will just put a little oil and cheese on plain pasta and eat a sausage on the side.
White bean soup with collards, lemon & stewed tomatoes is a winter go to. Summer go to is avocado toast with spicy mustard, tomatoes, arugula and bean sprouts on sourdough
I made cannellini and escarole with tomato sauce, at least once a week for my family, with crusty bread and potato, egg and cheese frittata. I was floored how much my kids loved it! Our favorite meal..
This was an inspiring video but it was also indicting: I no longer have an excuse to grab convenient and terribly unhealthy fast food! These dishes were all quick and easy, if you use your time correctly, and were much healthier fare than what a drive thru provides. Thanks for being so real with us and for all of the allowances you advised us on for variations in each dish. Sundays are always better with Harper and Eva!
@Ramon Clements Se da noi in italia i fast food non hanno molto successo un motivo c'è,anche il piu scarso degli italiani sà cucinare un piatto di pasta decente in 15 minuti,senza contare il risparmio... con quello che trovi in frigorifero puoi fare un piatto di pasta nel 90% dei casi,è uno stile di vita,l'unico problema(per gli stranieri), è imparare che la pasta va buttata in acqua bollente e salata,per un massimo di 12 minuti,non deve restare appiccicata al muro come si vede in alcuni video,deve essere al dente! 😂😂
Eva and Harper your videos make me so happy. You put so much effort into making them and this one especially made me feel very connected to you- It's the simple dishes that leave me most satisfied too. In my family it's a tradition to eat escarole (cut in stripes) with warm potatoes (also cut thinly) with a simply dressing (white balsamico, mustard, pumpkin seed oil and some salt) from october to april. So I have this salad almost every day as part of my dinner.Thank you so much for sharing your joy of food with all of us!
What Eva said last is so true. Today, after quite some pasta-less days, I was craving in my heart for a plate of spaghetti aglio, olio e peperoncino, another extra-simple recipe that keeps coming back. Thank you for your videos. ❤️ And btw in winter my parents cook for dinner a warm and comfy Sicilian recipe called "incucciatu": basically quick, handmade flour and water pasta crumbles cooked with mushed pumpkin and then mixed with fresh ricotta!
That sounds delicious! My family is from Sicily (Syracusa region,) but they never made anything like that to my recollection. I will have to look that recipe up.
Puttanesca has definitely become an easy weeknight staple. So fast and so delicious! I’m glad I gave it a chance because of your channel, it’s become one of my favs!😊
I'd love to see a show about Eva's culinary background. As a professional chef I respect her basic kitchen skills- she has work habits well beyond what most cooks learn at home- even in Italy. Also, she's got an encyclopedic knowledge of Italian dishes. It get it that she's an outstanding cook, but tell us about her professional experience!
@@dolce13651 Congratulations. That's the most ignorant statement I've heard all week, not to mention bigoted. I'd love to see YOUR basic cooking skills, if you even know what they are. I'd drop a few Q & A's, but there's a slim chance you've figured out how to Google.
@@dolce13651 what are you talking about, are you seriously saying that a home cook is better than a professional chef? what kind of racist garbage human are you?
@@paulettaquadrozzi6111 I never asked you to eat my food, in fact I didn't ask you anything. I simply complimented Eva on her exceptional kitchen skills and noted she's not just another kitchen hack.
Thanks guys a lot of good ideas. Is interesting how Carrettiera is so different region by region. Here in Tuscany is even simpler but good. Just tomatoes salsa (maybe some fresh tomatoes) garlic, chili peppers, oil and absolutely parsley.
First: this is the best channel I've come across, by far. Thank you UA-cam algo, and thank you Ava and Harper. Second: I'm actually super surprised you don't have an herb garden. I planted my first herb garden about 6 months ago and it has already paid for itself over and over. I highly recommend it!
This is yet another brilliant episode from you two. The eggplant recipe looked fantastic and I will definitely try it. I love eggplant now but when I was a child if my mother presented it at dinner I was usually sent to bed for refusing to eat it.
Enjoyed all these recipes! I'd love to hear the Italian equivalent recipe for Cajun Gumbo, Pot Roast, Chicken & Dumplings, etc. -- please tell us how the Italians cook some of these standard American dishes. Looking forward to more recipes every week! Thank you!
I grow basil and make a lot of pesto, freeze it in small containers and then enjoy pasta/pesto through out the winter. Thanks guys for sharing your love of Italian for with us.
this is exactly what I've been looking for thanks. Can you guys do a video on Colatura di alici? It's delicious and I'd love more ideas on how to use it.
Great episode, guys! My wife and I recently became bean converts, thanks in no small measure to the great work that Steve Sando does over at Rancho Gordo. Based in Napa, his beans are avail at some food specialty stores, but the widest selection and best prices are on their website. Stock always varies, but they frequently have the Marcella bean available… named after that queen of Italian cuisine, Marcella Hazan. Thanks again for a bounty of great recipe ideas!
@@leeannlack6521 really? My father is from Sicily. Maybe that's why we ate it growing up. We never talked about food. We just ate what we were given and made up our own names. We used to have this pasta that turned green from all the fresh leafy greens in it and the cauliflower made it chunky and me and my siblings used to call it "garbage pasta." We were like, "yes! Garbage pasta! My favorite!" 🤣
One of our local markets has begun to carry Tuscan kale - lanciano, I think that's the correct name. Anyway, it is phenomenal in the preparation of beans and greens. Typically I use Swiss chard or rapini, but this is a good switch sometimes. And I will substitute great northern beans or navy beans if I do not have cannellini, but I NEVER use kidney or pinto or black beans this way. The white beans add to the creaminess of the dish in my opinion.
I just LOVE this channel. You compliment each other so well. Eva, everything about you brings me back to growing up with my grandparents and parents authentic Italian ways of cooking. Harper, you’re BLESSED! And Eva…. Harper is a such a gift to you. His talents and yours have given us a great YT channel not to mention your way of cooking. Your recipes are simple and THE BEST! Thank you! ❤
Finding you guys was the highlight of the pandemic for me. So creative, funny, and wholesome! I could honestly watch a what you eat in a year and still want more. 😊
@@marioguidotomasone1265 Yeah, you definately have the best culture around food; absolutely no narcissism, or misplaced grandiosity, or slavish adherance to tradition, or nationalism that borders on fascism. No italian has ever done any of those things. The _best_ cooking culture.
I wouldn't either, the authentic Italian food far outweighs the American version of Real Italian.🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹. Ava voice reminds me of my nonna. We had rice all the time she was from Northern Italy 🇮🇹 around Laga maggiore, it's so beautiful and the lakes and mountains are exquisite....Mangia🇮🇹💔🇮🇹
Would love to try those beans! Unfortunately we can only get them canned, where always a lot of salt is added. Can't find them raw, unless I order online. Also my compliments for this episode! It's inspiring to see what you use as weeknight staples and very helpful for busy families like mine. In the Netherlands (where I'm from) the usual is boiled potatoes, some sort of boiled veggies and meat with gravy. But I love to try out other simple to make, but healthy, dishes.
I only watched one video where you guys were making bruschette and Mamma Mia! I was hooked! I love the way Eva and Harper interact with each other and how they carefully explain each dish. Simple and to the point! Thank goodness for the UA-cam algorithms because now, I keep seeing you guys pop up with new and exciting dishes! Yes, I subscribed and created a playlist! Keep it coming! A presto! ❤
Hi Harper and Ava! My heritage is Italian and I died laughing in the beginning of your video. After you said "let us know your favorite week night meals". I looked at my husband and I said "beans and greens" at the same time you said "beans and greens". I live in southern Maine, Harper (😁), and I am still picking kale and rainbow Swiss chard from my garden. At least once a week we make this meal with whatever greens we have available, garlic, a dried chili pepper, and olive oil. One of our favorites is a combo of broccoli raab and kale. We usually serve it on rice, or occasionally with pasta and a good grating of pecorino. Do you ever come back to Maine?
I loved every minute of this video, but the end was the best part when you put all kinds of good stuff on the table, wine, veggies, cheese, prosciutto, I wish I were at the same table with you guys.
I just made the beef alla pizzaiolla and Mama Rosa's rice and eggs. Im speechless at how you came make such delicious food so fast. Im trying the eggplant recipe tomorrow.
My favourite easy dinner is good fresh bread and home made tomato soup with whatever fresh herbs are in the garden. I normally grow parsley, thyme, oregano and rosemary. And if I want it really filling I'll add a handful of annellini.
My favorite is collard greens because they tend to be a little sweet, I trim the leaves off the center rib of the leaf so the cooking time can be reduced a little.
The two of you are a cherished new tradition in our family. We are a healthy mix of Sicilian/American (people who wish they were Italian), enjoying culture mixture. We celebrate the American traditions with heavy Italian/Sicilian influences. We celebrate St Joseph's Table as well as Thanksgiving (different times of year). We love Pasta Grammer. Your content is truly lovabd relatable. Love your recipes♡Eva
Thanks for all the great meal ideas my husband and I are now salivating! My easy week night recipe is "Oven Baked Chicken Fajitas" So easy and kids love it too! 1 Onion (sliced thin). 4-6 Red, Yellow and Orange Bell Peppers (sliced in strips), 1 lb. Chicken Breasts (cut into strips), Fajita seasoning either a packet or your own mix and 2 Tbs. of Olive oil. Heat oven to 400 degrees. In a large bowl add onions and peppers, 1Tbs. olive oil and half the seasoning packet. Toss till all coated and then arrange on a large baking sheet pan. Add chicken to bowl and use the remaining seasoning and 1 Tbs. of Olive Oil and toss till all coated and arrange evenly with the peppers on the sheet pan. Bake for 15 min and then mix and toss spread out evenly again. Bake another 10 min or until your chicken is cooked through. Spoon a small amount on a tortilla with cilantro, sour cream and salsa and enjoy. Makes 4 to 6 servings. (You can make as spicy as you want by manipulating the cayenne pepper in your seasoning!) It's a big hit in my house!!
We eat a ton of Mexican food, just normally on a weekly basis. Sometimes I'll make a big batch of carne asada, or picadillo ground beef, or sometimes really go all-out and cook some lamb chile verde. Then we'll make tacos with it for the rest of the week if we don't have anyone over to help us eat it the night I make it. But other than that, some typical meals I make: penne pasta with squash/pumpkin and pancetta; drunken noodles with thinly sliced tofu and baby bok choy; Eva's chicken cacciatora recipe, with some of my own variations; and Pasta All'Assassina. 🙂I also make some more elaborate dishes from time to time with fresh pasta, or simply based on vegetables like a fresh green salad and some Brussels sprouts in garlic butter. Another favourite is broccoli au gratin.
In northwestern Italy or at least our part of northwestern Italy we make rice with butter and parmigiano in this way, or butter, parmigiano and beaten egg a lot, especially for children when they come home from school on a damp and chilly day. We also make a soup of it by putting the cooked rice in hot milk with a pat or two of butter. I also liked mine with a bit of sugar added as well. :)
You can stack the eggplant rounds with cheese and tomato, or a salsa of olives, peppers, tomatoes and cheese. Polenta as a bottom layer with eggplant is awesome.
My favorite go to meal is Pasta Aglio e Olio, and my favorite pasta with it is angel hair. Thanks for your enjoyable videos Eva and Harper, you’re a breath of fresh air!
I am a soup maker I will make a chicken stock on Sunday after butchering a rooster ,its best stock you will have when the bird goes into the stock pot still warm. Then decide on Monday what kind of soup to make. Then my boy and I will eat it throughout the week. Most economical and healthy way of life.
Loved this one! Great inspiration for those days, when it has to be fast!!! Please Eva could you show us how to make pasta alla sorrentina, had this in my last holiday in Italy and dreaming of it since.
15:24 - Ah, scamorza! I _love_ every pasta filata cheese, from mozzarella to provolone to scamorza to caciocavallo (and all similar cheeses from the Balkans, Poland, Slovakia...)
Baked sandwich is one of our favorites. It's pretty simple to make a soft dough, (but not sticky) and set aside for 2-3 hours. No need to knead! Roll or press out, fill with your favorite sandwich meat, cheese, and spinach if you like it. Bake. Done in about 30 minutes depending on size and oven temp. Leftovers are great! One pot spaghetti: 1 jar sauce, cooked meat if desired, add spices or seasoning if making your own sauce, 1 lb of pasta (needs to be a ten-12 minute cook time. If angel hair, reduce water.) bring sauce to a boil, add pasta, bring back to simmer and turn down. Cook for the time on pasta package. Stir frequently! Otherwise it will stick! Add cheese to top.
My sister and I used to eat rice and eggs every Saturday - I don't know if my grandmother (Calabria decent although Canadian born) got it from her family or like your Mom Rosa (Rose my grandmother's name too) made it as a quick and hearty meal during the depression. I am enjoying your recipes etc.
An easy quick bean recipe from my mum. 4 bean mix with chopped green capsicum (bell pepper in USA) dressed with olive oil, vinegar, chopped garlic, salt and pepper. If you use canned beans there is no cooking involved. Another is hearty Minestrone with white fish. Cook up whatever vegetables are in season but a core of very chunky onion, carrot, celery and cannelloni beans. Add to that cabbage/wombok/leak/broccoli/cauliflower/swede/beetroot... whatever is available. When all your vegetables are cooked but still firm add Conchiglie pasta. With 5 minutes to go on the pasta add whole basa or cod or similar white fleshy fish and break up when cooked. It keeps well in used passata bottles when sealed hot and pasteurised.
Hello! I love this. New ideas always welcome. One of my stalwart go-tos is inspired by a dish I had in Oltrarno Florence. I liked it so much I went to the same cafe and had this dish four times in a week. Spaghetti alla carrettiera, which I interpreted as pasta (I use fettucini) in a sauce of tomatoes ( canned or fresh sliced - they used fresh) with garlic, chilis, and various minor additions to balance the tomatoes. I simmer the garlic and chilis in oil, then add the tomatoes. When it's all cooked down, I toss in the pasta and a bit of pasta water. I always have tomatoes, garlic, and chilis as well as some form of pasta, so it's always an option. Grazie!
OK, laughing! I posted the above comment after the second dish segment. Now I'm at the pasta alla carrettiera segment. Great minds? Let's see how yours differs. I will be adding the breadcrumbs, for sure.
It's funny how over time certain channels find the way to the top of my list. You two are killing it! Thank you! Fully expecting some holiday stuff, no pressure :-)
Favorite go to: Hmmm! Probably a white sauce (double cream garlic & cheese) w/ clams or chicken over pasta w/ side of roasted brussels (microwaved steam baked), Squid rings & ragu over pasta.. Or, I do it up big on Sunday sauce with beef short ribs + Italian sausages w/ any green vegie side. & save some spaced out for the weeks lunches.
I love you guys. Ava keeps my heritage alive. I'm 3rd generation Italian and like to cook like my mother and grandmother. Unfortunately since I moved out of Brooklyn New York to South East Georgia I'm not able to find authentic foods like back in NY. So I order what I can online and do my best to keep my meals old world. 💕
I love all the recipies where you use breadcrumbs because you store it in Lidia Bastianich sauce jar ,it's funny to see Lidia's face on the breadcrumbs jar
I love to watch your videos! A go to quick supper, especially in the summer when cherry tomatoes are sweet is something we just call salmon spaghetti. Cut tomatoes (cherry are great )thinly cut half moon slices of onion that we soak in water first to make them milder, olive oil, fresh lemon juice/apple cider vinegar, lots of black pepper and some salt with some canned salmon. Spaghetti is boiled and the hot pasta is put on top of all the cold ingredients mixed and eaten as soon as possible. A delicious summer supper.
I watched it 3 weeks ago, came back to watch again!! Love the unique weeknight solutions!! Also, I lost it when you brought out the pancetta!!! 😋 Deliziosa!!
Great recipes that we will have to try to incorporate into our routine!! Love seeing Lidia's face every time Eva pulls out the breadcrumbs. And the entire leg of prosciutto 🤣
My favorite quick dish I can make during the week is the one you've highlighted: pasta allo scarpariello! It tastes amazing, is filling, and I know I can make it in about 20 minutes. I always keep the ingredients on hand just in case I need a quick meal. I also made it for a party recently. Everyone was amazed. Thank you to you both.
Eva, tonight for dinner I made your "Secra e Suriaca" - Italian Beans & Greens. As Harper mentioned it was easy to underestimate just how delicious this dish was! Every bite tasted more and more delightful. Thank you! I will definitely make this again and again.
As for the Pasta alla Carrettiera... I'm thinking of using walnuts. I'm from Germany and it's so easy to find fresh delicious walnuts on trees outside this time of the year. To me they work very well with garlic. I'll try this tomorrow
Red beans and rice would typically be cooked on Mondays - wash day, in New Orleans. The beans would simmer while the laundry was being done. It’s one of my favorite dishes. Simple and delicious.
We hope you guys have a great (and yummy) week! What are some of YOUR go-to recipes for a busy weeknight?
Penne all’arrabbiata è semplicissima e buonissima.
Anche orecchiette con cima di rapa e salsiccia.
Pasta al pomodoro.....simple but always delicious
I like to make a basic Bollito Misto, using Italian sausage and chorizo.
In my instant pot, i make some rice (with chicken broth instead of water). While that’s cooking, I crumble and fry some Italian sausage. Then I toss them together. I make extra to have for work lunch or another night. (I don’t mind leftovers though. I know some people won’t touch food that wasn’t made that day.)
It occurred to me this week that this channel is unlike any other UA-cam channel, and in fact is like “old” (1990s?) television: it comes out on a certain day, at a certain time, and I look forward to it. It’s has become a scheduled “go to” event in my week. Thanks so much to both of you. (And this week we got FIVE recipes!!!)
lol a lot of channels are like that - it helps them game the algorithm
An old 90s show that makes me laugh.
This is proof that Italian cuisine is very varied (and it is only a very small part). Brava Eva as usual.😋
Super varied! I had this sweet Italian lady teach me to cook. Her husband's family was from a different region so got to eat and learn both. But that was only a fraction of the cooking.
Italian cuisine is truly simple, economical, and made with a few ingredients adapted through countless regional recipes, but with some simple tricks and underlying principles. Learning Italian cooking is really a great investment of time!
I had to pause because !!! Mamma Rosa's rice invention is literally THE ONLY dish my nonno knew how to cook, bless him. Only variation is he added zucchini too. On the handful of times through their 60+ year marriage that my nonna was not around to cook for him, this is what he'd cook himself. Otherwise his culinary skills were capped at preparing a fruit salad for the both of them every morning, and manning the espresso machine after lunch. This brought me so much nostalgia!
Wonderful memories. Good Italian grandpas rarely had to fend for themselves in the kitchen, and good Italian grandmas preferred it that way!
A good frittata is always my go to in case i don't have time to cook something more elaborate, and it is also a good "empty fridge" recipe.
I love the "yes please" at the end when Eva asks if cheese is wanted. So nice to see good manners still in practice when the home🤗
Sausage and lentil soup is one of my favorite easy go to weeknight meals. It's not just for New Year's Day!
beans and sausage too if you don’t mind canned beans. the cool thing about letils is that you can use dry ones without soaking them
@@uncopino Cannellini sausage and grilled shrimp.
Yum
I usually make a pot of lentil soup that begins with a soffrito, includes potatoes and tomatoes. It's something that stretches throughout the week. Also, a quick go-to favorite is spaghetti aglio e olio.
Would you mind sharing your recipe, by chance? :)
Yum
@@anti-ethniccleansing465 make a soffrito, add lentils, stir fry a bit, add white wine and deglase, add the tomatoes and potatos, cover with water, wait 40 minutes.
Salt to taste, herbs to taste.
@@garak55
I am too much of an amateur to figure out how to cook it from those directions unfortunately. :( I would have no idea how much (quantity/measurement wise) of ingredients to use of everything in order to produce a good final product.
@@anti-ethniccleansing465 Italian cuisine doesn't care that much about precise measurements so I think you should just try and adjust to your liking!
If you do it with good ingredients, it's going to be good in the end anyway and you have a lifetime to learn to make it better.
Thank you Eva for showing us your amazing cooking skills and helping all of us learn Italian cuisine, and thank you Harper for no longer making videos about making Eva eat processed American food. Bravo!
I made the beans and greens today with spinach. Soooooo good. This is going to be one of my new comfort foods for sure. I'm now looking forward to my bean cooking day even more, thank you so much for this recipe! I'm living close to the Italian border and Eva has made me love Italian food even more.
I like making beans with escarole
My favorite easy meal to make is zuppa di ceci! I serve it with a drizzle of olive oil and toasted homemade sourdough. It's easy for me because I can make a big batch and let it cook for a few hours while I do something else, and I'll have 4-5 days' worth of dinners! I make the bread when I'm home all day on Wednesdays and slice/freeze for later.
Ceci never fail to delight! The sauce they make when cooked with pasta is a gift from heaven.
Love Zuppa di ceci. Had it for the first time in Umbria (Deruta) in 2016. Husband makes it now and I made homemade seasoned croutons out of rustic bread which was how it was served in Deruta. With your bowl of soup, you got a small bowl of croutons.
Oh nice - I just looked it up, and that looks like something that could easily be made vegetarian by simply swapping chicken stock for vegetable stock. Gonna have to try that sometime!
@@anti-ethniccleansing465 I always make it with veg stock so it's vegan! So delicious!
can yall do another of these? this easy stuff is always the best type of recipe
I pretty much just eat pasta with whatever sauce I can throw together while the pasta cooks. Usually either fresh tomatoes or passata depending on the time of year, but other times just whatever other veggies I have in the house, with oil and garlic and some kind of seasoning. And sometimes I will just put a little oil and cheese on plain pasta and eat a sausage on the side.
My favourite for when I'm busy is a simple pasta aglio olio e peperoncino
Exactly the comforting video I needed as I lay in bed sick today. Thank you Harper and Eva!
We hope you feel better soon!
White bean soup with collards, lemon & stewed tomatoes is a winter go to. Summer go to is avocado toast with spicy mustard, tomatoes, arugula and bean sprouts on sourdough
I felt Eva's "in dialect?" so much. There's often just no words in standard language for regional dishes.
Love from Germany
I made cannellini and escarole with tomato sauce, at least once a week for my family, with crusty bread and potato, egg and cheese frittata. I was floored how much my kids loved it! Our favorite meal..
This was an inspiring video but it was also indicting: I no longer have an excuse to grab convenient and terribly unhealthy fast food! These dishes were all quick and easy, if you use your time correctly, and were much healthier fare than what a drive thru provides. Thanks for being so real with us and for all of the allowances you advised us on for variations in each dish. Sundays are always better with Harper and Eva!
Yes, I do find it takes a touch of planning, but other than that it’s simple.
@Ramon Clements Se da noi in italia i fast food non hanno molto successo un motivo c'è,anche il piu scarso degli italiani sà cucinare un piatto di pasta decente in 15 minuti,senza contare il risparmio...
con quello che trovi in frigorifero puoi fare un piatto di pasta nel 90% dei casi,è uno stile di vita,l'unico problema(per gli stranieri), è imparare che la pasta va buttata in acqua bollente e salata,per un massimo di 12 minuti,non deve restare appiccicata al muro come si vede in alcuni video,deve essere al dente! 😂😂
I love the way Italians cook beans because it's so similar to the way we do it in Mexico, the difference is we eat them with tortillas and cheese 😋
Eva and Harper your videos make me so happy. You put so much effort into making them and this one especially made me feel very connected to you- It's the simple dishes that leave me most satisfied too. In my family it's a tradition to eat escarole (cut in stripes) with warm potatoes (also cut thinly) with a simply dressing (white balsamico, mustard, pumpkin seed oil and some salt) from october to april. So I have this salad almost every day as part of my dinner.Thank you so much for sharing your joy of food with all of us!
What Eva said last is so true.
Today, after quite some pasta-less days, I was craving in my heart for a plate of spaghetti aglio, olio e peperoncino, another extra-simple recipe that keeps coming back.
Thank you for your videos. ❤️
And btw in winter my parents cook for dinner a warm and comfy Sicilian recipe called "incucciatu": basically quick, handmade flour and water pasta crumbles cooked with mushed pumpkin and then mixed with fresh ricotta!
That sounds delicious! My family is from Sicily (Syracusa region,) but they never made anything like that to my recollection. I will have to look that recipe up.
Puttanesca has definitely become an easy weeknight staple. So fast and so delicious! I’m glad I gave it a chance because of your channel, it’s become one of my favs!😊
Yes, I’m surprised that didn’t get at least a mention. It’s so easily made, but not fussy, sort of “dump and go”.
I'd love to see a show about Eva's culinary background. As a professional chef I respect her basic kitchen skills- she has work habits well beyond what most cooks learn at home- even in Italy. Also, she's got an encyclopedic knowledge of Italian dishes. It get it that she's an outstanding cook, but tell us about her professional experience!
@@dolce13651 Congratulations. That's the most ignorant statement I've heard all week, not to mention bigoted. I'd love to see YOUR basic cooking skills, if you even know what they are. I'd drop a few Q & A's, but there's a slim chance you've figured out how to Google.
@@dolce13651 what are you talking about, are you seriously saying that a home cook is better than a professional chef? what kind of racist garbage human are you?
@@williamhedrick5950 I read this comment thinking it was towards you and was thinking “what a lunatic”
@@paulettaquadrozzi6111 It's obvious you wouldn't know the difference between a trained cook and an amateur, so enjoy your McDonalds.
@@paulettaquadrozzi6111 I never asked you to eat my food, in fact I didn't ask you anything. I simply complimented Eva on her exceptional kitchen skills and noted she's not just another kitchen hack.
Thanks guys a lot of good ideas. Is interesting how Carrettiera is so different region by region. Here in Tuscany is even simpler but good. Just tomatoes salsa (maybe some fresh tomatoes) garlic, chili peppers, oil and absolutely parsley.
First: this is the best channel I've come across, by far. Thank you UA-cam algo, and thank you Ava and Harper.
Second: I'm actually super surprised you don't have an herb garden. I planted my first herb garden about 6 months ago and it has already paid for itself over and over. I highly recommend it!
This is yet another brilliant episode from you two. The eggplant recipe looked fantastic and I will definitely try it. I love eggplant now but when I was a child if my mother presented it at dinner I was usually sent to bed for refusing to eat it.
Me too! Except when pa was home and not somewhere across the country on a field job, he'd say, "In ya or on ya, boy".😂 c1960s. Rural Oklahoma.
I made the beans and greens, and omg. I deviated slightly by making garlic infused oil and cooking with that. And added sauteed onions. Heaven.
Enjoyed all these recipes! I'd love to hear the Italian equivalent recipe for Cajun Gumbo, Pot Roast, Chicken & Dumplings, etc. -- please tell us how the Italians cook some of these standard American dishes. Looking forward to more recipes every week! Thank you!
I would say most Europeans would have no idea what these dishes are 😅
You are such an amazing Chef Eva, simple recipes and common sense techniques make all the difference in the world.
I can't wait for your cookbook!!!! Love both of you...
I grow basil and make a lot of pesto, freeze it in small containers and then enjoy pasta/pesto through out the winter.
Thanks guys for sharing your love of Italian for with us.
Your Friday night spaghetti dish was the best especially accompanied with a Whole Prosciutto! My dream dinner!!!!
Thank you guys!!!!
That part totally cracked me up!!!
Love how you pull out the dinosaur drumstick out of the fridge right at the end
this is exactly what I've been looking for thanks. Can you guys do a video on Colatura di alici? It's delicious and I'd love more ideas on how to use it.
Great episode, guys! My wife and I recently became bean converts, thanks in no small measure to the great work that Steve Sando does over at Rancho Gordo. Based in Napa, his beans are avail at some food specialty stores, but the widest selection and best prices are on their website. Stock always varies, but they frequently have the Marcella bean available… named after that queen of Italian cuisine, Marcella Hazan. Thanks again for a bounty of great recipe ideas!
Breadcrumbs on pasta are so good because they are crunchy, but also because they soak up the sauce and take on that flavor. So yummy!
Sicilians out it on pasta con sarde for St.Josephs day to represent the sawdust from St.Josephs carpenter shop
@@leeannlack6521 really? My father is from Sicily. Maybe that's why we ate it growing up. We never talked about food. We just ate what we were given and made up our own names. We used to have this pasta that turned green from all the fresh leafy greens in it and the cauliflower made it chunky and me and my siblings used to call it "garbage pasta." We were like, "yes! Garbage pasta! My favorite!" 🤣
One of our local markets has begun to carry Tuscan kale - lanciano, I think that's the correct name. Anyway, it is phenomenal in the preparation of beans and greens. Typically I use Swiss chard or rapini, but this is a good switch sometimes. And I will substitute great northern beans or navy beans if I do not have cannellini, but I NEVER use kidney or pinto or black beans this way. The white beans add to the creaminess of the dish in my opinion.
Lacinato "dinosaur" kale is the only kind I can get my husband to eat! Still working on getting the kids on board.
I just LOVE this channel. You compliment each other so well. Eva, everything about you brings me back to growing up with my grandparents and parents authentic Italian ways of cooking. Harper, you’re BLESSED! And Eva…. Harper is a such a gift to you. His talents and yours have given us a great YT channel not to mention your way of cooking. Your recipes are simple and THE BEST! Thank you! ❤
The Stuffed Eggplant would also be good dipped in pizza sauce, or a good tomato sauce. Love the beans and greens but I would add pork belly to mine
Eva’s dad does the same!
Yes, yes!!
Finding you guys was the highlight of the pandemic for me. So creative, funny, and wholesome! I could honestly watch a what you eat in a year and still want more. 😊
If I could eat dinner with you both I’d request Eva’s zucchini raviolo. 🤤 I’ve made that before after seeing that video and I’m obsessed with it.
One of my favorite go-to recipes for busy days is pasta “sciue sciue” especially if I have good tomatoes in the garden.
And that is from Napoli! 😂
When an American marries an Italian, who adjusts in terms of food? It seems the Italian will never eat amiericanized italian foodm
Why should we since we have the best cooking culture in the World?
@@marioguidotomasone1265 Yeah, you definately have the best culture around food; absolutely no narcissism, or misplaced grandiosity, or slavish adherance to tradition, or nationalism that borders on fascism. No italian has ever done any of those things. The _best_ cooking culture.
@@EdenLippmann what a horrible comment.
I wouldn't either, the authentic Italian food far outweighs the American version of Real Italian.🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹. Ava voice reminds me of my nonna. We had rice all the time she was from Northern Italy 🇮🇹 around Laga maggiore, it's so beautiful and the lakes and mountains are exquisite....Mangia🇮🇹💔🇮🇹
@@lindacallahan7388 Oh, look: it's exactly what I was talking about.
sandwich , Nachos with all the toppings and pasta shells with schredded cheddar and chicken are easy go to meals
Would love to try those beans! Unfortunately we can only get them canned, where always a lot of salt is added. Can't find them raw, unless I order online.
Also my compliments for this episode! It's inspiring to see what you use as weeknight staples and very helpful for busy families like mine. In the Netherlands (where I'm from) the usual is boiled potatoes, some sort of boiled veggies and meat with gravy. But I love to try out other simple to make, but healthy, dishes.
Surely you can get dried beans in Holland.
Go to an Indian or eastern European grocery store!
@@charlesmills6621 yes, just not the cannelini kind. Others plenty.
@@edinburghwalker5569 we kind of live in a remote area, so no shops like that nearby 😅
You can find them at middle eastern markets. They last pretty long if you store them dry in a fridge or cool place so buy a lot when u can
I only watched one video where you guys were making bruschette and Mamma Mia! I was hooked! I love the way Eva and Harper interact with each other and how they carefully explain each dish. Simple and to the point! Thank goodness for the UA-cam algorithms because now, I keep seeing you guys pop up with new and exciting dishes! Yes, I subscribed and created a playlist! Keep it coming! A presto! ❤
Hi Harper and Ava! My heritage is Italian and I died laughing in the beginning of your video. After you said "let us know your favorite week night meals". I looked at my husband and I said "beans and greens" at the same time you said "beans and greens". I live in southern Maine, Harper (😁), and I am still picking kale and rainbow Swiss chard from my garden. At least once a week we make this meal with whatever greens we have available, garlic, a dried chili pepper, and olive oil. One of our favorites is a combo of broccoli raab and kale. We usually serve it on rice, or occasionally with pasta and a good grating of pecorino. Do you ever come back to Maine?
Ciao to a fellow Mainer! We actually haven’t been back since we moved, but we’ll visit again at some point
So true about the pasta! I can't live without it.
It makes me so happy that you take such good care of yourselves with such beautiful and simple foods. Every dish looks like heaven.
I loved every minute of this video, but the end was the best part when you put all kinds of good stuff on the table, wine, veggies, cheese, prosciutto, I wish I were at the same table with you guys.
I just made the beef alla pizzaiolla and Mama Rosa's rice and eggs. Im speechless at how you came make such delicious food so fast. Im trying the eggplant recipe tomorrow.
My hubby and his family is Italian. I really enjoyed this and will use it! 🇮🇹
I love listening to the two of you
Would love to see the whole meal. I'm glad you showed what you ate with is at the end.
My favourite easy dinner is good fresh bread and home made tomato soup with whatever fresh herbs are in the garden. I normally grow parsley, thyme, oregano and rosemary. And if I want it really filling I'll add a handful of annellini.
These two are adorable. I love this channel and I try Eva's food quite often. The Beans & Green will be next for me!
My favorite is collard greens because they tend to be a little sweet, I trim the leaves off the center rib of the leaf so the cooking time can be reduced a little.
The two of you are a cherished new tradition in our family. We are a healthy mix of Sicilian/American (people who wish they were Italian), enjoying culture mixture. We celebrate the American traditions with heavy Italian/Sicilian influences.
We celebrate St Joseph's Table as well as Thanksgiving (different times of year). We love Pasta Grammer. Your content is truly lovabd relatable. Love your recipes♡Eva
Thanks for all the great meal ideas my husband and I are now salivating!
My easy week night recipe is "Oven Baked Chicken Fajitas" So easy and kids love it too! 1 Onion (sliced thin). 4-6 Red, Yellow and Orange Bell Peppers (sliced in strips), 1 lb. Chicken Breasts (cut into strips), Fajita seasoning either a packet or your own mix and 2 Tbs. of Olive oil. Heat oven to 400 degrees. In a large bowl add onions and peppers, 1Tbs. olive oil and half the seasoning packet. Toss till all coated and then arrange on a large baking sheet pan. Add chicken to bowl and use the remaining seasoning and 1 Tbs. of Olive Oil and toss till all coated and arrange evenly with the peppers on the sheet pan. Bake for 15 min and then mix and toss spread out evenly again. Bake another 10 min or until your chicken is cooked through.
Spoon a small amount on a tortilla with cilantro, sour cream and salsa and enjoy. Makes 4 to 6 servings. (You can make as spicy as you want by manipulating the cayenne pepper in your seasoning!) It's a big hit in my house!!
We eat a ton of Mexican food, just normally on a weekly basis. Sometimes I'll make a big batch of carne asada, or picadillo ground beef, or sometimes really go all-out and cook some lamb chile verde. Then we'll make tacos with it for the rest of the week if we don't have anyone over to help us eat it the night I make it. But other than that, some typical meals I make: penne pasta with squash/pumpkin and pancetta; drunken noodles with thinly sliced tofu and baby bok choy; Eva's chicken cacciatora recipe, with some of my own variations; and Pasta All'Assassina. 🙂I also make some more elaborate dishes from time to time with fresh pasta, or simply based on vegetables like a fresh green salad and some Brussels sprouts in garlic butter. Another favourite is broccoli au gratin.
So true, the dreaming of spaghetti, I do that when I have not had any Italian food for a long time.
In northwestern Italy or at least our part of northwestern Italy we make rice with butter and parmigiano in this way, or butter, parmigiano and beaten egg a lot, especially for children when they come home from school on a damp and chilly day. We also make a soup of it by putting the cooked rice in hot milk with a pat or two of butter. I also liked mine with a bit of sugar added as well. :)
This is a great episode. Thank y’all so much.
You can stack the eggplant rounds with cheese and tomato, or a salsa of olives, peppers, tomatoes and cheese. Polenta as a bottom layer with eggplant is awesome.
The Friday pasta is something we used to make! Great with some spinach. We used cheese ravioli
Beans and Greens have become a staple in my dinner rotation and I’m makin them tonight!
My favorite go to meal is Pasta Aglio e Olio, and my favorite pasta with it is angel hair. Thanks for your enjoyable videos Eva and Harper, you’re a breath of fresh air!
Escarole and chicken stock are so good with this too. One of my favorite dishes. Cannelloni beans are my favorite too!!
It's scarole without the initial "e"
I am a soup maker
I will make a chicken stock on Sunday after butchering a rooster ,its best stock you will have when the bird goes into the stock pot still warm.
Then decide on Monday what kind of soup to make.
Then my boy and I will eat it throughout the week.
Most economical and healthy way of life.
I also use escarole sometimes. I also make a sort of soup out of it by cooking it at the end in chicken broth.
Loved this one! Great inspiration for those days, when it has to be fast!!! Please Eva could you show us how to make pasta alla sorrentina, had this in my last holiday in Italy and dreaming of it since.
15:24 - Ah, scamorza! I _love_ every pasta filata cheese, from mozzarella to provolone to scamorza to caciocavallo (and all similar cheeses from the Balkans, Poland, Slovakia...)
Loved this one nice to get ideas on what others eat during the week
Bulgogi rice bowls or a quick pasta with sauce are the two things my kids request the most but my favorite is sheet pan fajitas.
I want your sheet pan fajitas recipe. Gimme! ....Please?🙂
Baked sandwich is one of our favorites. It's pretty simple to make a soft dough, (but not sticky) and set aside for 2-3 hours. No need to knead! Roll or press out, fill with your favorite sandwich meat, cheese, and spinach if you like it. Bake. Done in about 30 minutes depending on size and oven temp. Leftovers are great!
One pot spaghetti: 1 jar sauce, cooked meat if desired, add spices or seasoning if making your own sauce, 1 lb of pasta (needs to be a ten-12 minute cook time. If angel hair, reduce water.) bring sauce to a boil, add pasta, bring back to simmer and turn down. Cook for the time on pasta package. Stir frequently! Otherwise it will stick! Add cheese to top.
My sister and I used to eat rice and eggs every Saturday - I don't know if my grandmother (Calabria decent although Canadian born) got it from her family or like your Mom Rosa (Rose my grandmother's name too) made it as a quick and hearty meal during the depression. I am enjoying your recipes etc.
Beans and greens. Fantastic. I didn’t have quite the same ingredients but it was still delicious.
An easy quick bean recipe from my mum. 4 bean mix with chopped green capsicum (bell pepper in USA) dressed with olive oil, vinegar, chopped garlic, salt and pepper. If you use canned beans there is no cooking involved.
Another is hearty Minestrone with white fish. Cook up whatever vegetables are in season but a core of very chunky onion, carrot, celery and cannelloni beans. Add to that cabbage/wombok/leak/broccoli/cauliflower/swede/beetroot... whatever is available. When all your vegetables are cooked but still firm add Conchiglie pasta. With 5 minutes to go on the pasta add whole basa or cod or similar white fleshy fish and break up when cooked. It keeps well in used passata bottles when sealed hot and pasteurised.
Hello! I love this. New ideas always welcome. One of my stalwart go-tos is inspired by a dish I had in Oltrarno Florence. I liked it so much I went to the same cafe and had this dish four times in a week. Spaghetti alla carrettiera, which I interpreted as pasta (I use fettucini) in a sauce of tomatoes ( canned or fresh sliced - they used fresh) with garlic, chilis, and various minor additions to balance the tomatoes. I simmer the garlic and chilis in oil, then add the tomatoes. When it's all cooked down, I toss in the pasta and a bit of pasta water. I always have tomatoes, garlic, and chilis as well as some form of pasta, so it's always an option.
Grazie!
OK, laughing! I posted the above comment after the second dish segment. Now I'm at the pasta alla carrettiera segment. Great minds? Let's see how yours differs.
I will be adding the breadcrumbs, for sure.
made the Pasta alla Carrettiera tonight. OMG can't believe how easy & yummy it was :)
It's funny how over time certain channels find the way to the top of my list. You two are killing it! Thank you! Fully expecting some holiday stuff, no pressure :-)
Made the beans and greens today… wow! Love it!
Favorite go to: Hmmm! Probably a white sauce (double cream garlic & cheese) w/ clams or chicken over pasta w/ side of roasted brussels (microwaved steam baked), Squid rings & ragu over pasta.. Or, I do it up big on Sunday sauce with beef short ribs + Italian sausages w/ any green vegie side. & save some spaced out for the weeks lunches.
You guys are awesome! This is my favourite video of all of them! Because it’s so applicable to every day life! 👌💪😊
Eva, I always learn so much from you. Thank you ❤
I love you guys. Ava keeps my heritage alive. I'm 3rd generation Italian and like to cook like my mother and grandmother. Unfortunately since I moved out of Brooklyn New York to South East Georgia I'm not able to find authentic foods like back in NY. So I order what I can online and do my best to keep my meals old world. 💕
I love all the recipies where you use breadcrumbs because you store it in Lidia Bastianich sauce jar ,it's funny to see Lidia's face on the breadcrumbs jar
I love to watch your videos! A go to quick supper, especially in the summer when cherry tomatoes are sweet is something we just call salmon spaghetti. Cut tomatoes (cherry are great )thinly cut half moon slices of onion that we soak in water first to make them milder, olive oil, fresh lemon juice/apple cider vinegar, lots of black pepper and some salt with some canned salmon. Spaghetti is boiled and the hot pasta is put on top of all the cold ingredients mixed and eaten as soon as possible. A delicious summer supper.
Such simplicity..🫠❤
I watched it 3 weeks ago, came back to watch again!! Love the unique weeknight solutions!! Also, I lost it when you brought out the pancetta!!! 😋 Deliziosa!!
Great recipes that we will have to try to incorporate into our routine!! Love seeing Lidia's face every time Eva pulls out the breadcrumbs. And the entire leg of prosciutto 🤣
😂😂😂😂
LOVE YOUR CHANNEL!
Rice croquettes/arancini...THE BEST
These are fabulous! Tried all of them except for the beef pizzaiola.
More vids like this, please!
My favorite quick dish I can make during the week is the one you've highlighted: pasta allo scarpariello! It tastes amazing, is filling, and I know I can make it in about 20 minutes. I always keep the ingredients on hand just in case I need a quick meal. I also made it for a party recently. Everyone was amazed. Thank you to you both.
Eva, tonight for dinner I made your "Secra e Suriaca" - Italian Beans & Greens. As Harper mentioned it was easy to underestimate just how delicious this dish was! Every bite tasted more and more delightful. Thank you! I will definitely make this again and again.
As for the Pasta alla Carrettiera...
I'm thinking of using walnuts.
I'm from Germany and it's so easy to find fresh delicious walnuts on trees outside this time of the year.
To me they work very well with garlic.
I'll try this tomorrow
Red beans and rice would typically be cooked on Mondays - wash day, in New Orleans. The beans would simmer while the laundry was being done. It’s one of my favorite dishes. Simple and delicious.
I'm trying to learn Italian, and while the video is mostly in English, it really helps to hear the strong accent and try to understand it.
You have the best Italian cooking channel ever.❤❤