Why Italians Love CREAM CHEESE | Easy, Fast & Delicious Cream Cheese Pasta Recipes
Вставка
- Опубліковано 5 сер 2024
- What ingredient do many Italians turn to when they want a delicious meal but have little in the pantry and not another time to spare? American cream cheese!
Yes, cream cheese it hugely popular in Italy: you'll find it in every grocery store (although they don't call it "cream cheese," check out the video to learn what it's known as 😉). In today's video, Eva's sharing some of her favorite cream cheese pasta dishes to show how you can use this common ingredient as an easy shortcut to a yummy meal.
If you enjoy this video, please give it a like and subscribe to the channel!
--------
CHERRY TOMATO & ZUCCHINI PASTA RECIPE - www.pastagrammar.com/post/pas...
TUNA PASTA RECIPE - www.pastagrammar.com/post/pas...
CREAM CHEESE "CARBONARA" RECIPE - www.pastagrammar.com/post/cre...
--------
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
VISIT EVA'S HOMETOWN
Visit Dasà - www.visitdasa.com
SUPPORT US
Merch Store - teespring.com/stores/pasta-gr...
Shop Amazon - www.amazon.com/shop/pastagrammar
00:00 - Why Italians LOVE American Cream Cheese
01:30 - Which Cream Cheese is Best for Pasta?
03:24 - Quick & Easy Vegetable Cream Cheese Pasta Recipe
08:59 - Creamy, Cheesy Tuna Pasta Recipe
13:51 - Cream Cheese "Carbonara" Recipe
18:21 - Pasta Grammarian in Action!
#creamcheese #philadelphiacreamcheese #pasta
Got a fun and unusual use for cream cheese? Let us know, because we LOVE the stuff!
It's the only low-fat product that actually isn't for starving yourself. It's actually made with your taste buds in mind!!
Oh good lord Harper.. 😂 Yes Eva... you don't wanna know!! 😂
(That was my generation!!😊)
Cream cheese on rye bread with sliced peaches.
Cream cheese on rye bread with dill pickle slices.
Cream cheese mixed with green olives (stuffed) on rye bread.
Creamcheese and olive sandwich, or stuffed in celery sticks. Icing for carrot cake. On bagel with lox. Cheesecake. Mixed with ricotta for cheese danish filling. Dropped into a chocolate cupcake before baking...
here in italy we also have the infamous and not so healthy "formaggino" cream cheese
I remember I was in Italy and mentioned I was from Philly. The shop owner quickly disappeared and grabbed his Philadelphia Cream Cheese packet lol.
😄 did he ask you to sign it?
It’s even funnier when you realize philadelphia cream cheese is from New York but was named Philadelphia because it was known for its high quality dairy.
@@SamBrickell haha no but that would’ve been hilarious 😂
@@luckyDancer100 If I told him my dad was born in Manitoba, I wonder if he'd show me his bag of flour...
Italians are sun fun hahaha
As a Midwesterner from the top side of the USA watching an Italian recreating a dish I knew as a kid as "tuna noodle casserole" made often by my Mother brought a smile to my face.
. . . . now if she through in some mushrooms, then you have something. 😀
Midwest represent!!! I grew up near St. Cloud, MN with tater tot hotdish, tuna casserole, and turkey ala king.
I've since moved away, but still make those dishes on cozy fall/winter nights.
Tuna noodle casserole is great!
As a Southern from the down side of Italy that dish is one of my comfort food since years, something easy and fast to prepare when I don't have so much time to cooking.
Right?! I was like, tuna noodle casserole is happening here!
It's so true that us Italians love Philadelphia. When I was in college, in Palermo, my roommates and I used to make pasta and Philadelphia every day. My specialty was penne pasta, Philadelphia and salmon. It is funny that when I met my (now) American husband who is a chef he asked me, since I am Italian, what is your signature dish? I said Pasta and Philadelphia. He laughed so much because he thought I was joking :))))) Thank you for this video. You guys remind me I should make some pasta and Philadelphia since I haven't had it for way too long. Btw after 12 years in the States I still call it Philadelphia and not cream cheese
I make a lot of sour cream pastas, but I think I need to give your dish a serious try. Any special seasoning? I'm finding I use a lot of Red Boat fish sauce in various pastas and pizzas.
Fusilli philadelphia + funghi + piselli is an AMAZING combo
Nifty. If I had good fresh peas available right now, I'd be looking into this.
I was dating a girl who was an exchange student. She made me a pasta with the spirals, cooked with cream cheese and milk, then she put red sauce on top of that.
Holy shit. I would've married her.
It’s actually better with frozen peas because they’ve got a little give to them. For me at least.
Question: What is a bagel?
Answer: An excuse to eat cream cheese.
try putting a good tavern ham with the cream cheese next time!
In Montreal we say bagels are life.
@@craigbasarab531
Ham cream cheese and tomatoe. Toasted is quite nice.
@@craigbasarab531or smoked salmon.
@@rhonda6791 Not kosher! 😉
Finally! Something American that tastes amazing to Italians🥳
If they say so themselves ...
For dishes they also like pancakes and BLTs.
Every food producer adapts products for the country it is produced in.
we use philadelpia cheese inside a schiacciata with a kind of ham(extremity dried ham) produced by the best side of the pork and tomato with salt oil and onion rings and salad.
@@platinecoiffure7833 Just as McDonald's does in Italy.
Here in Austria, we call it Philadelphia too.
Very popular is the one with herbs, which is used as a bread spread.
I use it a lot for my Salmon wraps! Good tip!
Wollte ich auch gerade schreiben. 🙂
@@EmberLionGamesin Italy we have with herbs or salmon
@ilarya8463 Here, there are a lot more. Full fat, low fat, vegan, Herbs, chives, grilled Paprika, salmon, radish, feta and cucumber....even a Nutella flavour
@@gabak1292 Add your own herbs and/or spices. Cheaper and better flavours.
This video deserves an upvote just for how spectacularly she say "Philadelphia."
She probably says "velveeta" sounding italian so peopel think its a fancy ingredient too
I'm Italian and I live in Italy, but I like this channel so much. I use "Philadelphia light" and vegetables to make pasta, because me and my husband are on a diet. The result Is similar to heavy cream, but with less calories
My very Midwestern American mother used to make fettuccine with cream cheese and lemon, it’s such a simple and tasty dinner.
Oh, I have to try it. Thank you from Italy! I love lemon dishes.
Me too. I was wondering why he doesn’t wipe it off.
I made the cream cheese "Carbonara" tonight using rigatoni. My elder housemate said it was the best pasta he has ever eaten. I agree with him. Thank you!
That's interesting as my notion of carbonara as a technique is an egg yolk thickened cheese sauce seasoned with black pepper, parsley, and oregano. I've done this is other proteins too, but I add some fleur-de-sel if the protein is uncured.
Oh, yes!! Cheesecake, cheese balls, cheese spreads. Kind of shocked that Italians make cheese sauce for pasta out of cream cheese! But, I approve! ❤
American cream cheese, too.
Me too! I have to try it.
I’ll say it again: This is THE best cooking channel on UA-cam (or anywhere else for that matter)!
Grazie mille! ❤️
I love that Eva digs right in and eats like a normal person! Not like these other cooking shows where the host takes a dainty nibble. Eva let's you know the food is great!😊
I am sure that it is very good but it is the beginning of the end ..... that's how some people are putting some cream in carbonara !!!🤣
edit : she did it !
It's not a problem as long as you know the right way, which they do. Every recipe doesn't have to always be by the book all the time 😁.
@@pauldutram2668 I agree ! that's how it is possible to create something new from an error or a necessity !
@@tarantellalarouge7632 All cooking is local, so you figure out how to make something great with things that are easily available but using techniques from an origin's classic cuisine.
So true! Harper is giving his thoughts on it and Eva is like "yes my lovely husband... please keep describing so I can eat more of this"! LOL
Italians: yo I heard you like cheese so I added some cheese to your cheese so you can eat cheese while you’re eating the cheese
Fascinating. It seems that Europeans may be enjoying "American Neufchâtel." Maybe have Eva try some stuff from the dairy case here in the US specifically labeled "Neufchâtel" and see if it also compares like the "low-fat" cream cheese.
the reason "american food" gets snobbed at so hard is because a lot of european restaurant owners are ultimately going to get put out of business just because of the efficiency of these "fake" ingredients. for all these quality myths I think the romans would have switched to wonderbread and kraft singles in a heartbeat
I think you're right. American neufchâtel is 1/3 less fat and more moisture than cream cheese. I'm guessing that's why the reduced fat version was familiar.
@@RetroMonkey1999 there's actually a demand for each fat gradient on dairy products in the US too
In both the Conad and Coop supermarkets near us in Abruzzo/Le Marche border where we shop, the Philly section is larger than the butter section. But that also could be because we're still in olive oil country in this centro/sud area. In fact, the Conad has a dedicated Philly fridge for easy access with "Philadelphia" in large letters on the front. Italians do love the stuff here.
I'm surprised Italy embraced an American product so much .
🇮🇹😘👌
When I was in Italy I learned to eat mascarpone and I prefer it over Philadelphia cream cheese
Honestly, I'm not sure why you're surprised. Much of Italian food has been borrowed and Italians now claim it as theirs, but they have put their own spin on ingredient preparation. Tomatoes from the Americas, Noodles (Pasta) from Asian countries, Rice from Asian countries are the main ones that come to mind.
😂😂😂😂pasta Is not from Asia. Educate yourself please 😂😂
@@ginger942 ok, the Italians may have taken the idea of noodles from Asian culture and used it to make their version of noodles a.k.a. pasta. There ARE obvious differences, but the origin of pasta being inspired by Asian noodles is clearly there! Marco Polo brought Asian noodles from China. If you don't want to give any credit to Maco Polo then one can say that Italians borrowed the idea of making pasta from the Etruscans (pottery from the 4th century BC shows them making pasta), which the Romans exterminated or Italians borrowed the idea of making pasta from the Greeks who were making a wide lasagna type of noodle called "laganon" in Greek (the borrowed word that inspired "lasagna") in the first millennium BC. So... any way you look at it, Italians borrowed the idea of making pasta from a different culture. There's your education.
@@johnNJ4024 Wrong, the Romans only used the Greek word for a grid for pots or frying pans, the dish was roman. In ancient times, the Romans used a technique that was widespread in the Mediterranean region of making flat sheets of dough, which were then processed into strips and cooked. These sheets were called lagana, from which today's lasagna can be traced back. Greek was also spoken among the elite in the Roman Empire, which is why Greek words for certain things were adopted. Pasta has little to do with Chinese noodles and is made from durum wheat, whereas Chinese noodles are more rubbery and are from wheat flour or rice. In the 12th century, the geographer Al-Idrisi wrote that threads of wheat were cooked near Palermo in Sicily and were eaten by Muslims and Christians alike. He also reports on the extensive export of this pasta, called itryah, to the entire Mediterranean region. This is the first written document in which pasta as we define it today is mentioned. The Italian coast, especially the area around Naples, became a stronghold of pasta production at times. Marco Polo traveled to China 150 years later. There are far too many false claims. In any case, what was really borrowed was ice production, which was brought to Sicily by the Arabs in the 9th century. The Romans only knew a kind of granita. Also the pizza that is supposed to be of Greek origin, this is also wrong, the Romans already knew something like this, but there were no tomatoes at that time, but this part was filled with bacon ans Porc Rinds, there is still pizza coi cicoli in southern Italy today. The word pizza itself comes from the Longobard pizzo, bisso, bissen (bite) which means to bite.
That's my Sunday dinner sorted. I've got all the ingredients and it's quick.
I made the zucchini and cherry tomato recipe for dinner tonight. I did add fresh basil right before I added the pasta to the sauce. Delicious! Thanks!
I've always said if I was forced to eat only one nation's cuisine for the rest of my life, I would choose Italian.
Eva show's me why that wouldn't really be much of a problem.
Grazie😊
American cuisine includes American Italian and so much more.
@@elchicharron9503 yes but there’s no ethnic or cultural unity to the food. It’s a hodge podge of a variety of different cuisines. Or it mixes traditions, like pineapple on pizza. And American versions of a particular cuisine are not always the best of that kind. Indian restaurants in America tend to be bland and lacking in flavor. The best Chinese food I’ve had outside of Taiwan was in Italy, followed by Germany.
Other than Southern cooking, which I love and always look for in the South, my best experiences with classic ‘American’ cooking has usually been in Canada. Although independent Southeast Asian family run donut shops in LA make the best donuts I’ve ever had, closely followed by the ones I’ve found in Canada, especially Montreal.
@@alexrafe2590🥰…I miss my beautiful home city of Montreal.
@@Linrose8 with their fabulous mom and pop doughnut shops.
I had the best breakfast ever outside my family provided at a mid range hotel I stayed at in Ottawa. A woman came round offering from a basket freshly baked rolls and the best made from scratch blueberry muffin I’ve ever tasted in my life. While I contentedly sipped my delicious coffee and stuffed my face, she returned to ask if I had decided what I wanted to order for breakfast😲
@@alexrafe2590 I haven’t lived in Montreal for almost 19 years, so I don’t know which mom and pop doughnut shops you’re referring to.😬
It sounds like you had a wonderful experience in Ottawa.😊 How funny that you filled up on rolls and blueberry muffins, only to be asked about ordering breakfast! Lol While you were in Ottawa, did you taste their mouthwatering beaver tails?
I'm from Texas and I love using cream cheese, Parmesan and heavy cream in my pasta. Its so quick and fast Alfredo. I also make fresh creamy spinach with that combination. Thanks for sharing your recipe.
Albert you know what is better than the 3 pasta dish you ate is your wife. You really found gold. Good for you too because you both complement each other and I wish you both happiness in food and life.
His name is Harper. Or Arper. 😂
I perfectly get the idea why italians call it Philadelphia 😂😂. Kinda like how in Malaysia, Maggi is the cornerstone of all instant noodles that we would call every instant noodles in the market Maggi, even if the brand clearly says Indomie or Samyang etc 😂😂
Completely off topic but Indomie can’t be beaten in the noodle department....
@@marroosh9771 I know it can't, but come to Malaysia and you'll see the locals here calling everything maggi, including the Korean one, let alone indomie 😂
We call it that in the Netherlands also. It's just a world wide name that is commonly used. There are also other kinds of cream cheese, and we call them by their brand name also if it's a bigger brand. Otherwise just cream cheese.
The real fun part is however that it's not that difficult to make yourself. Both cream cheese and ricotta take about an hours work.
Maggie noodles are super popular in Nigeria, West Africa. So much do that we call all instant noodles Maggi
I grew up eating scrambled eggs and cream cheese. My Italian mom would melt about a third of a brick of cream cheese with butter and scramble 5 or 6 eggs and kept mixing until fully incorporated and to her desired finish. I'm nearly 80 and still eat my scrambled eggs with a big ole chunk of cream cheese. Philadelphia, of course!
We have an appetizer in my family called tuna pate. It’s chunk light tuna mixed with softened cream cheese (always the thick one😂) it gets soft just by being at room temp for a while. Then add a tsp of hot sauce and a tablespoon of chili sauce and mix together. We eat it with a boule loaf.
It's almost asparagus season in Michigan... and it would be an excellent substitute for the zucchini.
Brilliant idea, I will use the asparagus I got in the fridge, thank you😊 Greetings from Italy
I'm in Michigan too and this is a great idea, thank you!
I remember when I was younger the Philadelphia commercial had that last recipe and my mum would make it every week. It's so good!
I just made the cream cheese and tuna recipe. It is so delicious, easy, and fast!! I will be making this as part of my normal recipe rotation now! Thank you both so much!!
2 thoughts: 1. "Tuna Noodle casserole" and 2. My FIL was from Sicily, and MIL from Milan and together they never had anything good to say about Philly cheese! So, this was a pleasure to learn that they were not the voice for ALL Italians.
Omg !
Loved carbonara with the saffron and cream cheese ! Made it at home and couldn’t stop eating it soooou goood!
Thank you very much!❤
Fish with cheese? While not Italian, a tuna melt is the bomb! 😊
Yes! Canned tuna and cheese were made for each other.
@@ge97aa Tuna melt with sharp cheddar is my favorite tuna/cheese combo.
Nope. Never eat cheese with fish, no matter what form. Not because it is forbidden, I just do not like the combination. To each their own.
@@doloreskrisky1670 Smoked Salmon would not be the same without cream cheese.
@@donkemp8151 Nova lox + cream cheese + scallions. (Lurve this!)
you two never fail to cheer me up!
We also call things by brand. In some places in the south Coke refers to soda in general
Kleenex was another one I thought of 😂
Minnesota and Wisconsin have to call it "pop" because they sound hilarious when they sake coke or soda
Please allow me a quote from one of Eva's gems : anchovies aren't fish, they're a State of Mind 😊! And speaking of anchovies, we're still waiting for a recipe for Bagna Cauda ! Other wild dips would equally be welcome ❤ Keep well, and thanks for the great video, as ever. ❤ from Paris
I will definitely try these dishes, this is the channel you get great recipes from!, just the BEST!❤️
We very dearly love your show and recipes. You make a real difference!
Cream cheese makes everything better.
That is mayonnaise
@@francopieracci2113 That too!!
I think it might not make my waistline better if I indulge regularly.
A vile and disgusting foodstuff that ruins everything it is added to.
We can also find most of the typically American products in Italian supermarkets with the exception that having very strict food regulations, the products that go on the Italian market are very often different from the US ones. Less sugar, less fat, and a whole host of changes that we have in the European Union. For example, we have regular Philadelphia, less fatty and vegan. Our Coca-Cola contains less sugar than that of the American market. Thanks, I love Eva and Harper 🧡
I bet your coke is also made with sugar and not high fructose corn syrup like here in the states.
Wait. So Coco Cola modifies their recipes to take the values/sensibilities of the people in an area into account?
I didn't know that!
@@OniNoFro Not just Coca Cola a lot of other products in Europe Union are different from the American ones
@@joedolcelandwish they’d do it for us, too bad our country wants us to have health problems for profit 😢
Thanks guys, these are recipes that i didn't know i was looking for but glad i found.
"Philadelphia" is two Greek words ..I thought it was Italian so I checked but yea I do love that stuff also ..I eat it plain and with Dorito chips ,try it out ,it has been a long time since I had any but now I will get more.. She uses it the way it was meant to be used and that looks really great .***
Not sure anyone already said it, but at least half the popularity Philadelphia has in Italy is due to the commercials starring Kelly Hu. EVERYBODY knew and loved her. Curiously she was presented as a japanese girl named Kaori 😂
It was already super popular before those commercials, which just kept that popularity going.
Kaori: "poco poco".
Who’s Kelly Hu?
Ngl never heard of her, but i'm a 90s kid, maybe she was from before then?
@@iota-09 Lady Deathstrike from X2? The asian chick in Friday the 13th: Jason takes Manhattan? The evil sorceress from Scorpion King? She's a Gen X product! Born in the late 60's, so you almost certainly saw her at some point even if you didn't know who it was.
Tuna casserole, looks good!
My roommates from Italy always ate Philadelphia and called it that, I love it
This so reminds me of college. You buy things that are cheap and when you come home from a late night at the library you need to feed. This is where the most creative meals come from. Buon appetito! 👌🍽
The college-quick tuna dish reminds me of the similar US-Midwest weeknight meal of Tuna Noodle Hotdish/Casserole. The main difference is that a can of Cream of Mushroom soup is used for the creaminess (and it adds some very earthy notes that play well with the fatty-fishiness of the canned tuna) and canned/frozen peas are the veggies.
I think you need to use your “influence” to find a cheese maker in Arizona who Eva can teach to make real Ricotta! People who know the difference would pay for the real deal. At least I would and many of the Italian shops would too. Just a thought! Great video today.
Just made the cherry tomato-zucchini pasta recipe! It was fabulous. I used the original bar cream cheese. So so delicious!
I love watching you guys! So much fun and yummy food
Cheesecake is so good . Home made. Easy too
All your recipes are great and easy, love them all.
Loved these Philadelphia pastas!!! Oh yum!! I learn so much from these videos….💜💜💜
In Switzerland we call it Philadelphia, too.
As an Italian, I live in Germany and it's the same here. But I think this cheese is called Philadelphia everywhere (with the name printed on the packaging). Finally, our Italian Ricotta or Mascarpone is also called ricotta and mascarpone everywhere and not cheese cream. "Cheese cream" is simply the family to which these cheeses belong, but in the end each one has its own name. Are the Americans who, as usual, always do things their own way.
Same in Czechia
It's called that all over the world. It's a global brand and in many countries a top selling product.
The funny thing is that it was 'invented' in New York and was only called Philadelphia because that was considered to be a 'gourmet' town at the time. It has no further connections to the city.
@@aris1956
Ricotta and Mascarpone are not brand names for cheese, but Philadelphia is a brand name for a certain type of cheese. In America, we have multiple brands that make American style cream cheese but Philadelphia is the most well known.
@@aris1956nope, cream cheese is an American invention and was invented in New York. It is not a family of cheeses. Of course there are creamy cheeses and similar things, but cream cheese is it's type of cheese
As far as combining fish and cheese, my family makes spaghetti and tuna all the time - it's even on the Christmas Eve menu - and we wouldn't think of serving it without a grating of pecorino.
Sicilians regularly use cheese with fish.
@@platinecoiffure7833I didn't know that!
Good Sunday to you ❤. This was fun. 😊All of the dishes looked delicious! I’m a sucker for the first one though! I love zucchini and tomatoes together! Yum!
I wish my grocery carried the good tuna you speak of. All we get are tins of mediocre tuna. I buy the best I can get from a can but I would love to try the ones you speak of. Thank you for another fun Sunday video. I look forward to seeing you both ❤️❤️👏👏. Brava for today’s subject. I do love cream cheese. I will think about a recipe I want to share and come back to post it. ❤
These dishes look awesome; definitely making them.
I grew up eating cream cheese and jelly sandwiches.
La Philadelphia è un formaggio cremoso conosciuto un po’ dappertutto. Anche qui in Germania è uno dei formaggi cremosi più comuni e più famosi.
Just found this channel and instantly subscribed. This was amazing. So much i didn't know!!!
I’m sitting here in Philadelphia and I had no idea 😂😂😂
I’m so, so sorry.
Can I share a recipe with you? When I want to make a dish that the ricotta will be prominent, I make it. Put a big pot on the stove, put in 4 cups whole milk, 1 cup buttermilk, and 1/3 cup heavy cream. Bring to boil and the curds will separate. Strain it through a fine mesh sieve, and salt the curds to taste. Make the day before because it’s better after spending the night in the fridge, but save some whey to mix back in because it will get stiffer. I know that’s not the traditional way ricotta is made, but Eva if you try it, please tell me if it’s close to the ricotta you find in Italy. I love it just spread on good bread with olive oil.
That's actually much more similar to "American ricotta" (for lack of a better term), and we sometimes do the same if we need ricotta in a pinch but don't have time to make the real deal. Way better than store bought, but real ricotta is very different as it's a very lean byproduct of milk that has already had the curds separated through cheesemaking.
Don't forget the tablespoon of salt and tablespoon of lemon juice or white vinegar. Can repeat the process to maximize yield.
You always bring a smile to my face. I have to pay close attention when you speak because of my hearing. Love you both ❤❤❤
Captions help a lot.
Just made the cherry tomato & zucchini pasta tonight. It was indeed super quick & simple to make, but fresh and delicious! I'll definitely make this again.
This I was not expecting, considering how most "Italian" creamy sauces seem to be anathema to Italians!
We would say Philadelphia in the UK as well. Other brand names have become the name for that object e.g. hoover, sellotape, blu tack etc.
I've never heard anyone call cream cheese philadelphia here unless it was actually the brand philadelphia itself. Everyone I know just calls it cream cheese.
@@triggerhappysound I suppose. It's more like I would call Philadelphia Philadelphia, not cream cheese. I wouldn't say "pass the cream cheese" when I am referring to Philadelphia. But you're quite right, it wouldn't work the other way round. I don't often come across it, to be honest.
We call tissues "Kleenex" and cellophane tape "Scotch tape", not to mention Band-aids and Coke, so I have no problem with Philadelphia.
You guys are awesome. I like your dynamic, feels like you give each other space. Enjoying the vibe!
I can’t wait to try these!!! I made Cacio E Pepe this week 😋 Soooo Yummy!!!
Being diabetic, it's hard to watch this channel, knowing I can't enjoy anything I see on it. I still watch.
Like you, I watch for the entertainment factor but make very few of the recipes due to potential health issues. I wonder at the state of their arteries & when they last had their cholesterol levels checked???🤔
@@lindaallinott803 They don't eat like this every day. Ppl in Italy too eat pretty healthy or at least smaller portions, it's not just all wheat carbs. And high quality ingredients. Lot fewer fat people there. Americans are often surprised by smaller pasta portions and how little processed stuff is used. Plus both Eva and Harper clearly work out lol
You can eat cheese and even a cottage cheese like this as diabetic. Who did told you that lie that you can't eat a fresh cheese. It is not real fresh but still it is cheese. In The netherlands people with diabetes eat cheese, drink milk and they must eat this stuff just a real butter. Pasta's you can eat it but the real deal and not that fake cheap SH**.
@@pipingbob720 I have been studying nutrition for well over 40 yrs. The "traditional" mediterranean diet is not what it use to be (the same is true for all the "Blue Zone" diet regions). I hold to what I mentioned above.
Why? I'm diabetic too and I have cut on sugary things (like candy) but not on food.
Pasta is just more painful as I must redose insulin couple times in the following hours.
i cant believe they dont use the block. like the whipped is just air and an excuse to give you less for the same price.
She didnt say they use whipped she said the low fat is closer.
Right, the one with less fat tastes different. I think it tastes a little more protein and a little less creamy.
Thank you folks. I really enjoyed this video.
This is my 2nd time to watch this triple cream cheese video. I'm going to make the 1st one and then the third. The tuna looks good...but, maybe later 😊. Thanks Eva!
It's Philladelphia in the UK too!
And Australia
Spain reporting as well!
The same thing here in Germany, but I would say the same thing all over the world ! Perhaps we should say that Americans, as usual, are always a bit of an exception, also because I don't understand why a cheese that has its own name needs to be called with a generic term "cream cheese". There are many cream cheeses in the world, such as Italian Ricotta, but each one has its own name. They also call Ricotta all over the world by its own name and not simply “cream cheese”.
And you can make them both, cream cheese and ricotta easily at home within an hour.
"Cream cheese", as the term is used in the US, means a very specific kind of cheese-the kind you know as Philadelphia, the classic cream cheese used to make New York style cheesecake and to spread on bagels.
But in the US, we have different brands of cream cheese-Organic Valley, Tillamook, various store brands-though they are all the same style of cheese. There is also house made cream cheese (again, of the same style), usually available at Jewish delis, to go with bagels.
I noticed this in Italy as well. Germany is fond of "Philadelphia" as well, but not as fond of it as Italy. Interestingly enough, this cream cheese is not from Philadelphia nor was it ever.
I heard Chester NY.
@@edwarlujan-hernandez6746yep
I think this one will be a favorite along with SPAGHETTI ALLA ASSASSINA. (anytime i make it, its a hit) LOVE U GUYS!!!
I think I'm inspired to amalgamate the first 2 recipes together - vegetables with tuna and cream cheese farfalle/rigatoni. Yum :)
Philadelphia is how most Ukrainians call Cream Cheese also. Now is only I could get them to make a real New York style cheesecake.....
I can almost taste the carob bean gum and carrageenan stabilizers!
Is this better than using mascarpone?
Agreeing with your POV, and appreciate the question too.
I must chime in here to say that Philadelphia brand (or any other) used to taste quite good. It didn’t have the stabilizers, gums. Just the basic stuff that makes cheese. It had a particularly fresh, milky taste to it. Now it’s like eating wax.
That’s the case with just about all food from the U.S., including produce and meats (& of course, all the processed stuff)
it’s so sad. It makes me really sad.
@@sfstucco Spent 3 months in USA a few years back. Can count the number of good meals we had on one hand.
We mostly cooked for ourselves if we could, but trying to find fresh good quality healthy ingredients with any taste was a struggle.
Sad is a good description. My response to my brother-in-law's "Look at the choice..." was "Yes and all the same".
Those are natural ingredients actually and not something harmful like artificial sweeteners or food coloring. There are cream cheeses without those ingredient tho
@@greenmachine5600 Name them.
Carrageenan stabilisers are extracted from seaweed. They are used in Ice Creams to give a smoother jelly like consistency. That is a physical not a nutritional or flavour purpose. What Americans call "mouth feel" because their tastebuds have been decimated by overexposure to industrial substitute fats, sugars and salt.
@@peterbreis5407
Some cream cheese brands without gum stabilizers are Nancy's Organic, Sierra Nevada, Gina Marie, and Snofrisk Goat Cream Cheese.
The only stabilizer/thickener used in most other regular cream cheese (including Kraft Philadelphia Cream Cheese) is locust bean (carob) gum (no carrageenan in the majority of products) It's completely plant-based, high in fiber, and might lower cholesterol and blood sugar. The only possible negative effects are allergies (which can happen with literally any product) and a slowing of gastric emptying (which could be a positive in certain people).
I don't see why the addition of locust bean gum would be a problem for you. And at least it tastes pleasant, unlike the potassium sorbate and sodium benzoate preservatives added to so many items imported into the US from Europe and Asia.
Yum. I'm going to the store today and make the tuna dish. Cream cheese on rye bread with sliced peaches.
Your husband clearly wrote today's episodes title header ❤ I really enjoy you two! I have learned alot 💚🌈✌️ PS your husband's add in movie shorts are absolute genius 👌
Sulle penne abbiamo gusti diversi,preferisco quelle rigate.
Infatti pensavo la maggior parte delle persone le preferisse rigate.
Pi per carità, sulle paste fredde ci stanno quelle lisce, però...
Why do you find it so hard to believe Italians use the brand name as the name,, we do it all the time here,,,, Jello is a brand name, Band Aid is the brand name, so i can see why Italians call cream cheese Philly or Philadelphia if thats the only brand they have
It's been the only brand we had for a long time, now it's not, there are others (I would say not as good), but we still usually refer to cream cheese in general as Philadelphia.
Velcro is another example
Soda is just Coke in large numbers
All over Europe they call it Philadelphia, Germany, Holland…etc.
Jell-O and Velcro aren't names of cities. That's why it sounds weird to me.
Recovering from a Cruise (Italy was not on this one but I was researching so I think that is why your channel popped up. I am binging on your videos!
That's my rent payment in guanciale
World's cheapest rent
I always marvel at the fact that Harper, with an Italian wife sitting next to him, always pronounces the word "Ricotta" in that "American way" that just can't be heard. Eva sitting by his side makes him hear the word ricotta several times, but he continues on his way. 😀
Humans do that. Harper knows the correct pronunciation, but maybe because she doesn’t want to bother him, she doesn’t. It’s okay.
He sounds like Chris Kimball from Milk Street on PBS.
love it. bravo thank you for the video
It's like American's calling tissues Kleenex.
In Spain we also call tissues Kleenex... And cream cheese Philadelphia 😂😂 We Spaniards abuse of this phenomenom A LOT
I can’t believe Italians like cream cheese.. they put down almost every other cheese as “not real cheese” 😂😂 and cream cheese is totally fake cheese
It's not fake cheese actually, altho Philadelphia is not as homemade as other versions of cream cheese
Cream cheese is cheese it is a fresh cheese made with milk. It is similar to Mascarpone which is made with cream. If you look up Mascarpone you will realize it is just cream cheese.
First time stumbling on this channel. I've never seen such an Italian woman in my life. I must make one of her pastas.
Brava Eva. And here is me thinking I invented cream cheese carbonara three decades ago. Having said that, I used bacon as I had never heard of guanciali way back then. I did use black pepper with mine then as well, but without saffron. Great content as usual, thanks guys.👏
As a native Philadelphian I'm flattered ❤
Fantastic recipes! And made with PHILADELPHIA Neufchâtel cheese, which, I believe, is a product of France that Kraft introduced to America under the Philadelphia label. I cannot wait to try these recipes.
This is another delicious recipe made with Neufchâtel cheese- Strange-sounding, but addictive: 1 pkg Neufchâtel, 1 can tuna in water, drained* (I know🤷♀️), 1 can diced green chilies, like Ortega brand. Whip it up in the food processor and use as sandwich spread, on crackers, celery- Just as you would use hummus… Delicious! I learned this back in the 1980’s as a “dieting” recipe. It may have been on the box of Neufchâtel cheese because Philadelphia was initially marketing Neufchâtel as “low fat cream cheese.” *This recipe would probably blow my socks off if made with regular cream cheese and tuna in olive oil! Let’s put THAT on some linguine fini!
I absolutely love cream cheese pasta! ♥
The irish love it too.... the garlic and herb one is amazing 😊
I remember when I didn't have alot of money I used to make 3 ingredient pasta with can tuna, thin spaghetti and grated parmesan cheese. It was so good and filling. It was quick and easy and very affordable.
Thanks so much for the video!
First recipe looks simple, fast and it looks really good.
Such a great video. I’m attempting this “carbonara” tonight! 🙌🏻🙌🏻
I make a cold tuna salad with pasta and it's amazing with Le Sueur Peas. I think I'd add them to this dish. Looks yummy!
Tried the first recipe and loved it!
You two are wonderful. Its really heartwarming,