Awesome -- it looks like jumbo trofie but without the twirl. I'm imagining it with pesto from a mortar and pestle... Two weeks ago I was immersing in the food of Cinque Terre where trofie is the staple, and now I'm in Istria. Aside from the cold winter, I feel so lucky. The oil and wine from Istria, the cheese from Pag (and a bag of coffee from Genova, cuz let's be serious) -- happy food all around.
What a weird tradition to see. My father is the Sicilian side of me, but my mother is Polish. At Easter, we made a kluski dumpling ("kluski" hits Polish like "maccheroni" hits Italian) that looks VERY similar to these, both in forming and cooking method. The only difference is that there are eggs in the dough, so after boiling them, they're a nice yellow color. They're then typically served with butter (because...well...Polish people and butter). Very interesting seeing a blend of a similar dumpling but cooked along side of very Italian appearing ingredients and methods.
I missed the pasta grannies lately. What an interesting area to live with multiple languages/dialects to speak depending on with whom and where you are.
If you ever get the opportunity be sure and drink of Croatian wine. It's as good as Italian but often cheaper. Thank you Vicky and the Pasta Grannies team for bringing a little of Italian-Croatia to us.
It's so interesting that after more than 70 years of Jugoslavia/Croazia, they still speak perfect italian. Good to finally see the peaceful cohabitation of different cultures
I love the rustic simplicity of many of the dishes made by the grannies. Even more so you can see these dishes are made with so much love. That's the real flavor. Bravo!
Just a quick tip to anyone cutting onions you can take the onion and dip it in hot water for 30 seconds take it out and the skins come off quickly and easy and the onion cuts easier. Loved the video.
Beautiful, great teamwork; one specialising in the sugo and the other in the pasta. Can't be anything but outstanding. The mother would thoroughly approve except she would add an egg to the pasta. A beautiful and interesting part of the world that has had many different masters over the centuries. My folks come from further down the coast; Korcula.
Ms. Vicky, this is a very nice recipe & looks delicious, both of these ladies are sweet hearts & they work well together. We do not have a recipe like this in Appalchia although we do dry cure meats packed in salt. Hams, loins, etc...are butchered in winter( so the meat won't rot in hot weather) , packed with salt, hung in a wooden smoke house with smoldering Terra cloth rags & hickory wood burning continously for 3-4 months on a dirt floor. Beef is cut into 1/4 inch thick slices & 2-4 inch strips, marinated with many varieties then put in a wood burning oven at a very low temperature for appx. 24 hours to dehydrate. Both processes remove the moisture which can rot the meat & can be eaten for 6-8 months, God Bless everyone
Hi Steve, how interesting thank you. The beef sounds a little bit like South African biltong, though this is air dried. with thanks and best wishes, Vicky
@@pastagrannies Ms. Vicky, thank you for that info, I have never heard of biltong, we eat the beef without rehydration, is called " beef jerky", very good and has a good concentrated beef flavor, the ham's do not completely dry out and are sliced and fried in bacon fat, salty deliciousness, also the rendered fat from the frying is used, we pour day old (liquid) coffee in the pan with the fat and in Appalachia it is called " red eye gravy" but has a thin , liquid consistency, God Bless everyone
Wonderful again! I learn something new every episode. I did not know about this region but I will welcome any area that puts out such a lunch with wine. Another winner!
Muy rica receta. Por favor traduzcan al español . ya hay una receta en español . la de pasta a la guitarra somos muchísimos latinos que los seguimos y queremos saber lo que dicen muchas gracias un abrazo..
Stop in Slovenia, per favore, they also have great pasta and great wines! Then you can go to Switzerland (also pasta) and after that, who knows? maybe to my country, France (also pasta, not on the same level as Italia though).
On peut trouver les vins superbes en France c’est sur! Pour la pasta, ça dépend où tu vas mais c’est possible de trouver un bon assiette aussi. C’est le même au Québec
I can see Loredana is the "chef" and Neda her assistant, but both working well together. The smell of the onions and garlic cooking in the olive oil and especially the smell of fresh sage .... my favorite.! Did you all cross the Adriatic on a boat or was it a drive from where you were in Italy over to the lovely Istria ?.... nice to see "Tutti a tavola a mangiare" :)
hi Souad, it would have been fun to cross by ferry from Ancona, but we were filming in Friuli Venezia Giulia, so made a brief trip across the border 🙂 best wishes, Vicky
Hi Vicki. Flicking through my UA-cam the other day someone was raving about your book. No. I don't remember who it was! I know I am useless! I did read the comments and many said they had got it for Christmas and loved it. They are a bit late to the party😆. So pleased for you and hope book sales are through the roof. Are you writing another?
Sorry. Not UA-cam. Instagram. I seem to have a feed of 80% cookery! I could have checked my history if it had been here...I know everything about t'internet you realise😁😁😁👄
hi Janet, I'm just finishing off the manuscript for book 2 which should go on sale September /October time. And yes, sales of book one have been very good - it keeps the channel going! I'm pleased to hear it's been getting rave reviews on your IG feed 🙂🌺 best wishes, Vicky
Looks a beautiful & fecund region. Not a bit of land wasted. The pljunkanci with the meat & sauce looks good. Did you find the texture of the pasta was different having been made with boiling water? I could certainly tuck into a bowl of it. Hope you & the team are rested after the festive season, enjoying the footage from the new drone. Thanks for another spell of restfulness that the videos bring, James.
hi James, the dough is the same as the one used to make trofie in Liguria. Apparently the boiling water makes the starch more gelatinous so better for shape making than stretching. My poor team has had enforced rest; 3 of them have had covid despite being vaccinated. And I'm finishing off the manuscript for book 2, so it never stops at Pasta Grannies HQ! 😀 I hope you had a good festive break. best wishes, Vicky
@@pastagrannies Hello Vicky, I wondered, a bit like using hot water pastry when hand forming pies, makes it more malleable. Oh dear! I hope everyone is on the road to recovery don't have it too badly. Sounds like good progress is being made on book two, wishing you good luck with the writing.🤞 Had a very quiet festive season, [most of it is in the freezer as I was unwell & didn't cook a Christmas dinner this year. Still it means a feast at a later date!] Hope you & yours had a wonderful time? Best wishes, James.
@@ransomcoates546 As you said, they spoke standard Italian. Many speakers of Italian are native bilinguals of both standard Italian and another regional dialect which they speak with their friends and family
Da ich mein Brot selbst mache, wollte ich auch meine Pasta selbst produzieren und habe angefangen Rezepte zu lesen und war sehr irritiert, wie viel Varianten der Pasta Zubereitung es gibt: zu 80% der italienischen Hausfrau, nimmt Mehl der Type Tipo 00. Nur ein mini kleiner Auszug aus meiner Erfahrung; Tipo 00 Wasser/Tipo 00 Eier/Tipo 00 Eier, Wasser/ Tipo 00 Eier Wasser Öl Salz/ Tipo 00 Semola Eier/ Semola Wasser/Semola Ei- ich könnte so weiterfahren und ein Buch schreiben. Habe für mich einen Weg gefunden den ich hier gerne mitteile, denn auch von Region zu Region werden andere Zusammenstellungen verwendet und von Haushalt zu Haushalt ebenso. Für gefüllte Pasta wie Ravioli Tortellini usw. wiege ich die Eier ohne Schale, dieses Gewicht mal zwei für Mehl und ziehe 10 g vom Mehl ab kein Wasser, kein Salz, kein Öl, hat sich super bewährt Für Spagetti, Tagiatelle usw. wie oben beschrieben, nur mische ich das Mehl mit Semola.1/2 1/2 auch das hat sich bestens bewährt. Wer mag kann auch in beide Varianten zu den Eiern noch 1 EL Olivenöl mitwiegen, das macht den Teig geschmeidiger, Salz kommt sowieso, ausreichend ins Wasser.
Ich komme aus Gardasee und habe bemerkt dass jede Dorf in Italien eine verschiedene Rezepte hat. Manchmal, der selbe Teig hat sehr viele verschiedene Namen und Varianten; z.B: Spaghetti sind auch maccaroni, bigoli, tonnarelli, bucatini, fusilli, bavette, capellini, vermicelli... genannt!
@@boruttrost5750 L’Italia ha solo 2500 anni e non dir cagate che nel 1861 ci siamo uniti ma esistevamo già da mo. L’etimologia di “Italia” risale a 2500 anni fa circa. Che poi parlate più o meno la stessa lingua e fate parte della stessa etnia. Siete tutti serbi
watery tomato sauces are common in croatia. its a preference. this sauce is flavored by the cured meat primarily. tomato adds color and a bit of brightness but shouldnt overpower the meat.
This pasta looks super delicious,
It is, it's one of my favourites
Happy new year Vincenzo!! Hope all is well down under
Awesome -- it looks like jumbo trofie but without the twirl. I'm imagining it with pesto from a mortar and pestle... Two weeks ago I was immersing in the food of Cinque Terre where trofie is the staple, and now I'm in Istria. Aside from the cold winter, I feel so lucky. The oil and wine from Istria, the cheese from Pag (and a bag of coffee from Genova, cuz let's be serious) -- happy food all around.
Lucky you Eric! best wishes, Vicky
I love the accent of Neda, it sounds like the one from Trieste (Italy), the one from Loredana sounds a little slavic, greetings from Florence
What a weird tradition to see. My father is the Sicilian side of me, but my mother is Polish. At Easter, we made a kluski dumpling ("kluski" hits Polish like "maccheroni" hits Italian) that looks VERY similar to these, both in forming and cooking method. The only difference is that there are eggs in the dough, so after boiling them, they're a nice yellow color. They're then typically served with butter (because...well...Polish people and butter). Very interesting seeing a blend of a similar dumpling but cooked along side of very Italian appearing ingredients and methods.
I missed the pasta grannies lately. What an interesting area to live with multiple languages/dialects to speak depending on with whom and where you are.
Hi Chris, good to hear you are having a catch up! best wishes, Vicky
If you ever get the opportunity be sure and drink of Croatian wine. It's as good as Italian but often cheaper. Thank you Vicky and the Pasta Grannies team for bringing a little of Italian-Croatia to us.
We can offer superb quality wine but sadly my country can't produce as much as Europe can drink :D
hi Greg, we managed a bottle or two🍷🙂🌺 best wishes, Vicky
Friday again, time for Pasta Grannies. Always makes me feel like I made it home after a hard trip.
Same, so refreshing
well put!!!
That's good to hear, Alex. I hope you are having a good week. best wishes, Vicky
I love the drone footage such a great perspective of the area. What a nice couple of ladies! Patti
It's so interesting that after more than 70 years of Jugoslavia/Croazia, they still speak perfect italian. Good to finally see the peaceful cohabitation of different cultures
they probably speak Italian better than Croatian
They are mostly all bilingual in Istria.
I visited Grožnjan just up the road from Vižinada, and had pljujanci with fresh local truffles. Beautiful area and people...and food!
I love the rustic simplicity of many of the dishes made by the grannies. Even more so you can see these dishes are made with so much love. That's the real flavor. Bravo!
Just a quick tip to anyone cutting onions you can take the onion and dip it in hot water for 30 seconds take it out and the skins come off quickly and easy and the onion cuts easier. Loved the video.
Loredana and Neda are treasures and I guess wonderful persons too. Hopefully this traditional cooking stays there forever! ❤️
Beautiful, great teamwork; one specialising in the sugo and the other in the pasta. Can't be anything but outstanding. The mother would thoroughly approve except she would add an egg to the pasta. A beautiful and interesting part of the world that has had many different masters over the centuries. My folks come from further down the coast; Korcula.
Splendid as always. Thank you for a great start to the weekend.
I thoroughly enjoy the Pasta Grannies videos. Both informative and entertaining!
Glad you like them!🙂🌺 best wishes, Vicky
The clash of cuisines in that region might be quite unique! Grazie Mille, for sharing this recipe with us :)
Italian is a beautiful language. I wish it were more widespread like English, Spanish, and French are.
Pljukanci! Love and miss Croatian cuisine!!
I love learning about all these unknown-to-me places and foods. Wonderful episode.
Ms. Vicky, this is a very nice recipe & looks delicious, both of these ladies are sweet hearts & they work well together. We do not have a recipe like this in Appalchia although we do dry cure meats packed in salt. Hams, loins, etc...are butchered in winter( so the meat won't rot in hot weather) , packed with salt, hung in a wooden smoke house with smoldering Terra cloth rags & hickory wood burning continously for 3-4 months on a dirt floor. Beef is cut into 1/4 inch thick slices & 2-4 inch strips, marinated with many varieties then put in a wood burning oven at a very low temperature for appx. 24 hours to dehydrate. Both processes remove the moisture which can rot the meat & can be eaten for 6-8 months, God Bless everyone
Hi Steve, how interesting thank you. The beef sounds a little bit like South African biltong, though this is air dried. with thanks and best wishes, Vicky
@@pastagrannies Ms. Vicky, thank you for that info, I have never heard of biltong, we eat the beef without rehydration, is called " beef jerky", very good and has a good concentrated beef flavor, the ham's do not completely dry out and are sliced and fried in bacon fat, salty deliciousness, also the rendered fat from the frying is used, we pour day old (liquid) coffee in the pan with the fat and in Appalachia it is called " red eye gravy" but has a thin , liquid consistency, God Bless everyone
Gosh I love those local handmade shapes! Such skill.
The handmade pasta looks lovely swimming in that sauce. 😍
Looks delicious! Love the ladies!
So enjoyed this video, Vicki you have a wonderful storytelling voice! Having abit of history about the area and recipe is always nice!
I'm surprised to learn that there's such a place in Croatia shared with Italy 😁 I'm learning new things through this channel 👍👏😄
Love Pasta Grannies! Look forward to every episode!
Thank you Gregory!
Wonderful again! I learn something new every episode. I did not know about this region but I will welcome any area that puts out such a lunch with wine. Another winner!
My homeland!
Thanks a lot for another great video with two very charming looking ladies.
Ohh I love her pasta board.. smaller then most we see and the small backboard.. I need 1 like that!!
hi Beanze, yes smaller boards are used when cooks don't roll large sfoglie /pasta sheets 🙂🌺 best wishes, Vicky
Looks so delicious!!!!
One of my favourite ways to cook!
Nice to see they still speak Italian in this area even though its been part of Yugoslavia/Croatia for many years.
Hello! I love to watch you cook.
Muy rica receta. Por favor traduzcan al español . ya hay una receta en español . la de pasta a la guitarra somos muchísimos latinos que los seguimos y queremos saber lo que dicen muchas gracias un abrazo..
Stop in Slovenia, per favore, they also have great pasta and great wines! Then you can go to Switzerland (also pasta) and after that, who knows? maybe to my country, France (also pasta, not on the same level as Italia though).
On peut trouver les vins superbes en France c’est sur! Pour la pasta, ça dépend où tu vas mais c’est possible de trouver un bon assiette aussi. C’est le même au Québec
We have got some episodes from Slovenia coming up. And yes, it would be fun to visit other countries.🙂🌺 best wishes, Vicky
Bellissimo!
I can see Loredana is the "chef" and Neda her assistant, but both working well together. The smell of the onions and garlic cooking in the olive oil and especially the smell of fresh sage .... my favorite.! Did you all cross the Adriatic on a boat or was it a drive from where you were in Italy over to the lovely Istria ?.... nice to see "Tutti a tavola a mangiare" :)
hi Souad, it would have been fun to cross by ferry from Ancona, but we were filming in Friuli Venezia Giulia, so made a brief trip across the border 🙂 best wishes, Vicky
Marvelous!
Viva i venerdì ! This week I totally missed pasta carbonara. Five ingredients. I'm getting old, clumsy and grumpy.
A sure winner!
Ottimo
Li faro.
Brave
This pasta reminds me of German "Schupfnudeln" :)
I think the German type is made with a cooked potatoes.
@@georgiawegrzyn5297 it is
This is way better though
Maserati names most of their cars after a wind, hence Bora…
Hi Vicki. Flicking through my UA-cam the other day someone was raving about your book. No. I don't remember who it was! I know I am useless! I did read the comments and many said they had got it for Christmas and loved it. They are a bit late to the party😆. So pleased for you and hope book sales are through the roof. Are you writing another?
Sorry. Not UA-cam. Instagram. I seem to have a feed of 80% cookery! I could have checked my history if it had been here...I know everything about t'internet you realise😁😁😁👄
hi Janet, I'm just finishing off the manuscript for book 2 which should go on sale September /October time. And yes, sales of book one have been very good - it keeps the channel going! I'm pleased to hear it's been getting rave reviews on your IG feed 🙂🌺 best wishes, Vicky
Looks a beautiful & fecund region. Not a bit of land wasted.
The pljunkanci with the meat & sauce looks good. Did you find the texture of the pasta was different having been made with boiling water? I could certainly tuck into a bowl of it.
Hope you & the team are rested after the festive season, enjoying the footage from the new drone.
Thanks for another spell of restfulness that the videos bring,
James.
hi James, the dough is the same as the one used to make trofie in Liguria. Apparently the boiling water makes the starch more gelatinous so better for shape making than stretching. My poor team has had enforced rest; 3 of them have had covid despite being vaccinated. And I'm finishing off the manuscript for book 2, so it never stops at Pasta Grannies HQ! 😀 I hope you had a good festive break. best wishes, Vicky
@@pastagrannies Hello Vicky,
I wondered, a bit like using hot water pastry when hand forming pies, makes it more malleable.
Oh dear! I hope everyone is on the road to recovery don't have it too badly.
Sounds like good progress is being made on book two, wishing you good luck with the writing.🤞
Had a very quiet festive season, [most of it is in the freezer as I was unwell & didn't cook a Christmas dinner this year. Still it means a feast at a later date!] Hope you & yours had a wonderful time?
Best wishes,
James.
che fameee🤤👏🏻👏🏻
Perché usate acqua bollente? E niente sale nell’impasto? Grazie
it's no fun without spiting hahahaha
Bravo...i Zivela Jugoslavija!
No Yugoslavia here, živila Hrvatska!
👍👍
Buabespitzle!
Istria is Venezia-Giulia and the people identify as Venetian
😛🤪❤❤👍🇵🇰
Terra rossa terra istriana, terra mia terra italiana
Seri seri moj golube bijeli
ace
While I do think that a spray bottle is a better idea than just spitting on one's hand, I'm just not sure that I can produce that much saliva.
yes, sorry, tap water in the spray bottle, not spittle 😀 best wishes, Vicky
@@pastagrannies I'm the one that should be apologising for the dreadful "Dad" humour. Sorry, force of habit :)
I'm glad the spitting tradition is gone, especially these days.
Hahaha! Some timeless traditions shouldn't be stopped!
all germs would be destroyed in the boiling water anyways, but yes...optics.
Their Italian is perfectly standard, which is strange.
why is it strange?
@@ausiedeli Italians living that far north have very unusual dialects.
@@ransomcoates546 As you said, they spoke standard Italian. Many speakers of Italian are native bilinguals of both standard Italian and another regional dialect which they speak with their friends and family
And this is why I can't do Keto!
Da ich mein Brot selbst mache, wollte ich auch meine Pasta selbst produzieren und habe angefangen Rezepte zu lesen und war sehr irritiert, wie viel Varianten der Pasta Zubereitung es gibt: zu 80% der italienischen Hausfrau, nimmt Mehl der Type Tipo 00.
Nur ein mini kleiner Auszug aus meiner Erfahrung; Tipo 00 Wasser/Tipo 00 Eier/Tipo 00 Eier, Wasser/ Tipo 00 Eier Wasser Öl Salz/ Tipo 00 Semola Eier/ Semola Wasser/Semola Ei- ich könnte so weiterfahren und ein Buch schreiben. Habe für mich einen Weg gefunden den ich hier gerne mitteile, denn auch von Region zu Region werden andere Zusammenstellungen verwendet und von Haushalt zu Haushalt ebenso.
Für gefüllte Pasta wie Ravioli Tortellini usw. wiege ich die Eier ohne Schale, dieses Gewicht mal zwei für Mehl und ziehe 10 g vom Mehl ab kein Wasser, kein Salz, kein Öl, hat sich super bewährt
Für Spagetti, Tagiatelle usw. wie oben beschrieben, nur mische ich das Mehl mit Semola.1/2 1/2 auch das hat sich bestens bewährt.
Wer mag kann auch in beide Varianten zu den Eiern noch 1 EL Olivenöl mitwiegen, das macht den Teig geschmeidiger, Salz kommt sowieso, ausreichend ins Wasser.
Ich komme aus Gardasee und habe bemerkt dass jede Dorf in Italien eine verschiedene Rezepte hat. Manchmal, der selbe Teig hat sehr viele verschiedene Namen und Varianten; z.B: Spaghetti sind auch maccaroni, bigoli, tonnarelli, bucatini, fusilli, bavette, capellini, vermicelli... genannt!
Istria, Fium and Dalmazia are neither Slovenia nor Croatia
Trst je naš!
@@boruttrost5750 Lol
@@boruttrost5750 La Slovenia o la Croazia non esistono, ve le siete inventati negli anni 90
@@TechnoGuys99 Tutti gli stati esistono perché qualcuno se li è inventati. L'Italia è caduta dal cielo forse?
@@boruttrost5750 L’Italia ha solo 2500 anni e non dir cagate che nel 1861 ci siamo uniti ma esistevamo già da mo. L’etimologia di “Italia” risale a 2500 anni fa circa.
Che poi parlate più o meno la stessa lingua e fate parte della stessa etnia. Siete tutti serbi
Don't care for the watery sauce and the dish seems a bit bland but I did enjoy the video.
Same here ..... not a soup person and I need more color in my pasta dish :)
watery tomato sauces are common in croatia. its a preference. this sauce is flavored by the cured meat primarily. tomato adds color and a bit of brightness but shouldnt overpower the meat.
Although this dish is not a 'looker' it was very savoury; I enjoyed it. 🙂🌺 best wishes, Vicky
@@pastagrannies Thanks for bringing it to us Vicky
Do you usually judge and shame food before tasting it?
Very disappointed to hear them speaking italian in the middle of Croatia!
Istria italiana
They're Italians with croatian nationality, what you said is really offensive. Respect minorities
@jasam ne jedi govna