My favorite is what I call “Hair Pie.” It is made up of capelli d’angeli (angel hair pasta), caramelized onions, and parmigiana. It takes time to caramelize the onions, but it is worth it. That onion flavored sauce on the bottom of the skillet adds something special to the pasta! Caramelized onions go with anything- even mixed into purè di patate…. You always have an onion, you might as well use it! Are caramelized onions used in Italian cooking? I have never eaten them there, but that does not mean they do not prepare them - maybe they are part of the northern borders cuisines…
Rice and beans. Its ALWAYS in stock and iui ts basicly a complete meal for me having adequate protein and can be made side by side OR made together in one pot (with the correct ingredients of course) and its always delicious and sayisfying for everyone and is actually perfect if you have unexpected company. You can tell someone who half assed pasta because let's face it, a chimp can throw a box of pasta in hot water and itll come out great regardless but rice takes a bit of knowledge and if you sit down to a plate of steamy perfect rice ita always satisfying I mean who doesn't love rice right?
My Italian neighbor (native born) always coated her warm pasta in butter before adding any other sauces. She said olive oil was not as good a coating. I told my mother the trick and all of a sudden her spaghetti was almost as good as our Italian neitghbors. Frying zucchini blossoms stuffed with cheese (ricotta I think) in butter and parm was another thing I learned from a lady who perhaps knew four words of English, a sweet old grandmother whom we adored. She had a tiny property so we always kept her supplied with beans, tomatoes, corn, and squash blossoms.
I used to wash dishes at a busy Italian restaurant. They would cook massive batches of pasta.. drain.. then coat the pasta in oil. The reason for this, was just to keep the pasta from sticking together. They would put the lightly oiled pasta into large containers, and pop them into the large fridges. When an order came up.. they would pull the pasta out, and put it in a metal strainer... and dip the strainer into a large pot of boiling water. Basically, they were just re-heating it for a few moments, before putting the sauce on top, and then serving it. I will say, that one of the dishes that they used to make me, was a hot-pepper + garlic + butter ..chicken dish. It was fantastic. (I Cant recall the exact order of operations) They coated some cut up chicken chunks into flour. Poured a heavy mix of butter.. and some oil into a frying pan. Put a metric ton of minced garlic into the pan (the garlic might have been mixed into the oil. Cant recall). There was also chicken bullion (in a paste form), along with a heavy dose of red pepper flakes, black pepper, and white pepper. Cooked the chicken in that pan. Near the end, they poured some white wine in there.. and flamed it up. Once the chicken was done.. they added the pasta into the pan, and then served it. I wasnt used to that level of Heat before.. but it tasted so good, that I didnt mind the tears rolling down my cheeks.
@@duke1724 I am an italian chef gratuated at the italian chef academy of Roma, the city where I was born... plz do not teach me how to deal in the kitchen, come on...
@@lastorianostra8173 the Mafia chef is after me relax spaghetti head it's just another way of coating past you Italians think you are the best at everything it's only cooking your not sending man to the moon
This is my 1st and only go to Italian food education place. Eva is a master. And with that hair, with that smile, with that personality and teaching is everything we need in life. Thank you to both of you. Eva... you are very important to Earth.
As a child I used to beg my mother to let me have just the pasta without the tomato sauce (Ragu - it was 70s America). She'd occasionally relent and give me a serving with a pat of butter, and I think I put Kraft freeze dried parmesan. It was heaven to me. I've got to try these!
That butter and sage smell IS amazing. I was in the audience of a Rachael Ray show where she made something with sage brown butter sauce, and the aroma had us all wanting to just gnaw on our arms it made us so hungry. I’ve been cooking with sage ever since, I have 2 big bushes outside.
I love the expression you used. It triggered a five minute string of chuckles. Best Wishes. I have seen that, I cook for athletes and there is a few aromas that are . irresistible. The beep sound my waffle makers makes is the best. It is hardly louder than a whisper but it screams fresh crispy on the edges Belgian waffles and butter and Maple Syrup. One of them always sounds like he is falling down the stairs to breakfast on those mornings.
This was the first dinner I cooked for myself at age of 14. I’m not Italian but I instinctively did it exactly like Eva. These were the only ingredients available and boy was it goooood👌🏼.
I just had to tell you that tonight I made a single serving of spaghetti just off the top of my head, but based on all the pasta dishes that Ava has taught us, that was so delicious that it knocked my socks off. I used all her techniques and tips and want to thank her for her patience and guidance. I used oil, pepper flakes, garlic, sautéed and removed, capers, anchovies and grape tomatoes. Topped it with Parmesan and Momma Mia! So delish! It’s so great to know I don’t always have to put red sauce on. Thank you so much, Ava! 😊
Just noticed that whenever you are just back from one of your trips to Italy, it takes a while for Eva's English to recover! Love to watch and listen in. Thanks so much for sharing your fun with us!
The anchovy one reminded me of one of my favorite go-to simple pasta dressings, which I got from the Amalfi Coast: Briefly sizzle (but don't cook either oil or the ingredients) chopped garlic, reasonably generous chopped good anchovies, and finely chopped walnuts in a good olive oil. Dress pasta with it, generous black pepper, and some fresh chopped mint, and drizzle with a little colatura di alici.
As an Italian I don’t really have a “I don’t have anything” dish, but yeah, butter, parmigiano and pepper pasta is always a “I don’t want to use anything” dish together with aglio, olio e peperoncino 😂 p.s. Now that I think of it I have a “I only have one thing in the fridge” dish, it’s tuna pasta, I always have a can of tuna! To make a super simple tuna pasta you can boil any pasta, and in a pan cook tomato sauce (or if you don’t have tomato sauce you can make it “white”), then add the pasta in the pan, add the drained tuna at the end!
Abroad they use a lot of tuna in water or low quality oils or even with strange condiments. So you should specify: good quality canned tuna in olive oil. Otherwise the pasta would be without any taste at best...
@@tpn3561 I use Natural Catch exclusively. It's steaky, not mushy and packed in a good olive oil. I put lemon juice on it, and eat it right out of the can. The lemon and olive oil together makes a great dressing. It would be tasty on cooked pasta!
@@tpn3561 Meh, I've made tuna pasta with fresh tuna, high end tuna in olive oil in a glass jar and cheap canned tuna. To me the fresh tuna is definitely different, but all of them are good. The big difference between the cheap and expensive conserved tunas being that you should add some olive oil to the sauce with the cheap canned tuna to get the olive oil taste. I don't care that the cheap stuff is already in small pieces as I'm going to break it up anyways. I'm all for using better ingredients when you can tell the difference in the end product, but this is a dish that I honestly don't notice much of a difference.
With butter you can also try Ravioles (also known as Gnocchi della Val Varaita). It's like potato gnocchi also with cheese in the dough, cooked inside almost burnt butter. Soooo good and so special. It's an ancient dish from Alps near Cuneo and sadly is disappearing
I used to eat ravioles all the time when I was a child and I had to go to Cuneo once a month. At the station there was this restaurant, more a trattoria than a restaurant, that served delicious raviole. Most commonly station restaurants were crappy, as crappy as they could be. This one instead served good, tasty local food, and really superb ravioles.
Browned butter is heavenly. My post WW2 US immigrant German/Polish mom used to make boiled potato dumplings similar to gnocchi but bigger, or cinnamon & shredded apple filled dumplings, same dough, served w sizzling hot browned butter poured over. I was too young to understand how she never measured & that cooking is an art until many years later having gone through my own exploration of food & cooking. She also made raised yeast steamed dumplings that I think used a bit of sugar which I now recognize as quite similar to Asian Bao except they weren't filled. Those were served with gravy. I wish I had been old enough to capture the ingredients & their relative proportions. To this day I almost always brown my butter before frying my eggs (I occasionally try different chef recommendations) - so much more flavor from the Maillard reaction goodness imparted by those browned bits of milk protein in the butter. My daughters continue in that tradition. As a high school aged teen temporarily in Germany in 1969 visiting relatives, I experienced the heavenly deliciousness of daily freshly produced unsalted butter & baked breads straight from the bakery which I never was exposed to in US. My palate was expanded but I'm still searching for anything approaching that available in US. Butter has been vilified by bad science for far too long. Mangia!
I recall going to my college apartment one Saturday night with the munchies. All that was in the kitchen were 2 vadalia onions. I peeled and ate both sprinkled with salt. Best onions ever.
It's been one of my go to's for 45 years or so. Of course, my Calabrian mom did this forever. I still love it!! Thanks for all of your videos! 👏👏 Ava, your accent or inflections remind me of my Grandma who was born in Calabria. Buonumore 👍
As a Persian, where zafron is from... just a trick to release all the color and flavors of zafron. You can crosh them to make zafron powder, then add either hot water or ice cube to the powder. You will be surprised by the color and the flavor of it 😉
My goodness 😂, I literally spat out my drink with Harper's unexpected hilarious comment clarifying this won't really work with Cheddar! Harper is a very articulate and talented narrator! Subscribed for Harper's marvellous and witty storytelling and Ava's authentic and delicious cooking❤ Much love xxx
My go to is homemade pasta and peas with a butter sauce. love it! This is my go to for not only "nothing in the pantry" but also " I don't feel like cooking" meal.
My mom made egg and pasta dishes the day before she was going to go grocery shopping and there was nothing in the house and on Fridays during Lent. I learned so much from my mother that is priceless and very Italian!
Eva ogni volta provo il piacere immenso di sentire che dici esattamente quello che vorrei tu dicessi.... 😍😍😍 State davvero migliorando la visione della cucina italiana nel mondo. ❤️
When I was a young child, we had neighbors who were from Germany. Very heavy accent and hard to understand when you're 5 or 6. She made me and her daughter a seashell, butter, and bologna pasta. She made it for us everytime I went to their house. I can still hear her say, "as a child, this pasta kept us alive during the war." I never asked questions and never understood until later she was talking about WW2. To this day, I still make it and have passed it on to my son. It brings me warm memories bc it was comfort food at the time. I would have loved to hear her story. God Bless her and her family❤
My Italian Grandmother and Mother cooked this at least once a week. I always cooked it for my kids and we still eat it when I don't feel like cooking! My favorite!
The anchovies dish is something I've made before. When I dated an Italian girl in college, she made this dish for me after a study session. After that day, it was something I made regularly, especially during the week when I can't be bothered to prep anything for dinner. Even though we didn't date that long, it was something that stayed with me till this day.
I think that most European countries have a version of noodles with butter sauce. My German grandmother would make us either spaetzle or egg noodles with butter when were kids and I still like them as a simple side. And pasta with some sort of butter sauce is one of my favorite simple meals though I'll generally give it bit more flavor with some combination of dried pepper flakes, garlic, black pepper and/or parmesan.
Turns out that I have inadvertently been making pasta burro e parmigiano since university days, sometimes with a bit of fresh sliced tomato juice. I thought I was doing pasta a disservice for preferring it this way so glad to know that it's a time-honored tradition.
My parents were born 1906 and 1908. They raised 14 children. This dish was served in our home at least once per month. Some weeks saw this daily. It was quick and easy, and when mom was away, most kids could prepare this. We liked to add lots of black pepper!
Ciao Eva e Harper!! My name is Fernanda Gentile! I’m originally from the small town of Civitanova del Sannio, in the province of isernia!! My family now lives in Vancouver , B.C. Canada!! I discovered your you tube channel just recently!! I love your cooking show!! Today, I received your cookbook from Amazon!! Wonderful!!! A lot of your recipes are familiar to me, since my husband is from Napoli and I’m from Molise!! Can’t wait to begin cooking your wonderful recipes!! Grazie!! Fernanda and Ciro 🍷
I love your channell! I cooked lots of meals showed by you and tese were fabulous. I have a feedback as a amazing chef... I hope so. Thank you so much for your teaching of Italian cuisine!
Mind. Blown. Just tried your pasta burro e alici (pasta with butter and anchovy) and it's amazing good! I'm not an anchovy fan but the result isn't fishy, thanks to the butter and parmesan cheese, it actually has a roasted garlic thing going for it! Thanks for the recipes, I can't wait to try the sage and saffron versions next!
I used to make pasta with butter (no parmiggiano though) when I was a kid and wanted a quick satisfying meal. It was and still is amazing! 💕 When I have nothing in the pantry I make aglio, olio e pepperoncino, I ALWAYS have garlic in the fridge 🤣
Speaking of pantry ingredients, miso also works really well with butter. I had pasta with butter and miso just yesterday, as I do from time to time for a quick weekday lunch. No harm introducing fusion ingredients. Tomato was at some point a foreign ingredient too.
@@pauline4003 Ah, well, I was more concerned with the poor garlic cloves themselves. I grow my own, and garlic is notoriously sensitive to low temperatures once harvested. It should not be kept in the fridge, or frozen. The color and flavor change (it becomes yellowish, mushy, and loses much of its aroma). Refrigeration shortens its shelf life considerably. Once harvested, it is traditionally dried in long braids. What you find in supermarkets is usually just the heads, severed from their stalks, but they'll keep fine in your pantry for a few months or up to a year, as long as they were harvested and dried correctly, and as long as they're not kept airtight.
My Grandmother ("Nanny") would make "Pastina for Christina" when I was a very little girl and feeling under the weather or just when the other options were too sophisticated for my young palate. It was just Pastina, butter & grated cheese......Yumm!!!
Pasta, butter, garlic, parmesan is my go to meal usually, but I rice with cream of mushroom soup if I have it ready. BTW, I'm so jealous that you get to spend so much time in Italy, welcome back.
I grew up eating pasta e burro with fresh parm on top. I’m first generation Italian, what wonderful dishes my mom (& dad too) used to make. Thank you for taking me back to those days. Grazie.
With Pasta Bianco (fettuccine alfredo) you can substitute butter for margarine or even corn oil based spreads like Country Crock, Fleishman, etc. Unless you're a food critic, it tastes just as good as butter.
@@emailuser8668 bit its not as good as butter-those fats are not only unhealthy-they're frankenfood! when they made margarine the cancer rate began to skyrocket!
I love ramen cooked without the seasoning packet, which I save for when I need chicken or beef broth, and I dress the ramen noodles with butter, parmesan cheese and a little half and half!
I used to wash dishes at a busy Italian restaurant. They would cook massive batches of pasta.. drain.. then coat the pasta in oil. The reason for this, was just to keep the pasta from sticking together. They would put the lightly oiled pasta into large containers, and pop them into the large fridges. When an order came up.. they would pull the pasta out, and put it in a metal strainer... and dip the strainer into a large pot of boiling water. Basically, they were just re-heating it for a few moments, before putting the sauce on top, and then serving it. One of the dishes that one of the Cooks used to make me, was a hot-pepper + garlic + butter ..chicken dish. It was fantastic. (I Cant recall the exact order of operations) They coated some cut up chicken chunks into flour. Poured a heavy mix of butter.. and some oil into a frying pan. Put a metric ton of minced garlic into the pan (the garlic might have been mixed into the oil. Cant recall). There was also chicken bullion (in a paste form), along with a heavy dose of red pepper flakes, black pepper, and white pepper. Cooked the chicken in that pan. Near the end, they poured some white wine in there.. and flamed it up. Once the chicken was done.. they added the pasta into the pan, and then served it. I wasnt used to that level of Heat before.. but it tasted so good, that I didnt mind the tears rolling down my cheeks.
Thank you for all these pasta recipes with butter. The Italian cooking channels are always saying “extra version olive oil”! I like olive oil, but I LOVE butter! In the future I’d love to see some recipes using browned butter. It has a yummy nutty taste which goes beautifully with pasta.
We Italians don't digest browned butter, in fact the recipes you've seen here are with simple melted butter rather than fried. This is also why we don't like French cuisine
Everything looks delicious. I love Safran. I use it on rice and chicken. Not every Safran is good. It has to be iranian. True it's expensive, but delicious. Thank you guys, I can't get enough of you two ❤️❤️❤️
I use Mexican saffron. It is a unique flavor, but I will have to try your brand too! My ex-wife made me a Zatar pizza once, it had just the thin rolled out pizza dough, olive oil, then zatar seasoning sprinkled all over. I've been craving it ever since. She sent me a box of the seasoning, but its not the same if I have to make it. She still cooks for me, but now she lives on the other side of the U.S.
My go-to quick and easy meal to make when I either don't have much in the pantry or fridge or I don't feel like "cooking" (which I also had last night) is pasta with butter and grated parm. I've been making that for myself since I was around 10 years old. I've had ravioli with sage butter sauce before but the filling was butternut squash. Not sure what else (spices or cheese) were added to the filling, but it was good.
Many reasons to like your channel, but a top one---for me---is that you offer several recipes, and esp. simple recipes , in one video. That is a huge plus!
When I was growing up and wasn’t feeling well, my mom always made me pastina with some butter. It’s still my most favorite comfort food. I prefer the spinach pastina but unfortunately I can’t find it anymore. Love your videos ❤️
My grandmother would make a butter and lemon with Parmesan sauce basically the same as yours but add fresh squeezed lemon juice in. Then mussels, clams or fish, tuna, cod or sword and cook lightly in the sauce and then came the pasta. I make it just like she did. It's easy, delicious and comforting.
Last week I wasn’t feeling great so I reverted to something I used to make when supplies were limited in the house. For one serving I use 1/2 of a small can of standard tomato sauce, a generous amount of butter and some really good imported pasta. I leave a little pasta water in the pot when draining and add the rest. Add grated cheese to taste. Stupid simple but it’s comfort food when I need it. Yes, I know canned tomato sauce is not something wonderful but the butter mellows it out. BTW, pastini with butter was a childhood treat. I still do this every once in a while.
Hi Eva & Harper, I’ve been meaning to ask you guys this for ages: have you ever tried the “Kerry Gold” brand of butter instead? It’s noticeably yellow butter, made from grass-fed cows in Ireland following the “European style” (i.e. higher fat-content than our whiter, plastic-tasting American counterpart), so it’s a great and easy way to upgrade most recipes into tasting far more delicious :) Hopefully you can get your hands on a nice stick or three during your shopping runs some day (I’ve found their silver unsalted boxes on the shelves of Costco, Safeway, even Walmart here in California). Good luck on your search, and thanks for all the recipes! Ali
I agree with you, I only buy European butter (I'm in Indiana), we can easily find Kerry Gold, Finlandia from Finland, or Président from France. Well worth the price, and ensures my French sauces come out right.
@@daganbanks Oh, great tip thanks I always gravitated toward Kerry Gold not just for the making process but also the grass-fed cows, although if you can’t find any Kerry Gold near you then Amish butter seems like a great alternative as well :)
The pasta burro e alici has been a live saver for me since I watched this video! Usually when I just don't have the energy, mental head space, or just don't feel well, I just make pasta with a bit of butter and call it a day. But adding the anchovies and some grated cheese has upped the game and doesn't make too many more dishes to clean! I use anchovy paste and it works great! I haven't been able to find anchovies in jars that I can reclose so I use the paste as I don't have to worry about storing the rest of a tin.
This video is simply excellent. Eva you have just showed that to make a good and healthy meal one needs few basic ingredients and voila! Grazie mille! Siete bravissimi!
Thank you Eva and Harper! I am going to try preparing Pasta e Burro e Parmigiano myself for the first time! My favorite go-to pasta dish is Cacio e Pepe. Grazie Mille!
In the last 2 days I made the butter pasta as well as the carbonara according to your recipes. This will now be the way I always cook it. So good. I used to use so many ingredients and get half of the flavour in comparison. Thank you for sharing these. Pure gold.
I just love your channel! I have been an Italian food fanatic for decades but you two bring so much fun and enjoyment to cooking real Italian food! Mille grazie!!
My favorite is butter and sage, I make about 100 ravioli at a time and freeze them so I can have them when I get home from work, I have a sage plant growing in the house so I always have fresh sage, it’s by far my favorite. My ravioli is pork, veal, spinach, pecorino, nutmeg, white pepper, sea salt. I make egg fresh pasta and make ravioli. Such flavors are amazing with the butter sage sauce. Thanks for the video guys, love it. 🇮🇹😎🇮🇹
Thank you for sharing some wonderful butter sauces! As someone who is allergic to tomatoes, it’s easy to get bored with having to eat (Americanized) versions of Alfredo all the time.
Thanks for sharing these delicious ideas. My go-to sauce is butter and garlic sauce with GF pasta. (I have to do GF because I have celiac, but I order the pasta from Italy)
I used to make this butter pasta for my children. I added parmsean to kerrygold butter, the best butter in the world in my 👀 and bit of cracked black pepper. Sometimes butter & nutmeg. Simple, delicious, and cheap
Every single one of these dishes look incredible! Gonna try all. But for what it’s worth, I grew up in a super poor family from Pennsylvania Dutch Country. The only difference between your pasta with butter and sage is that my mom would brown the butter slowly, over low heat, then add the sage (and sometimes a tiny bit of garlic). I still make the result today. Fabulously simple and delicious comfort food. You two rock!! Drooling over the saffron....
One of the simplest and most pleasurable pasta dishes to try is pasta and ricotta. That combination of ricotta, pasta water, and ricotta water is magic (fresh ground pepper and grated pecorino or Parmigiano cheese optional and delicious).
@@mariakoufalis1487, I prefer short pasta with lots of texture for this; fusilli, radiators; or hollow types, like penne (smooth or rigate). Put the ricotta in the pan; a few splashes of pasta water, also ricotta water; add the pasta and toss it all till there's ricotta throughout. Add your garnishes. Enjoy! P.S. If there's no ricotta, there's another version using Philadelphia™ cheese, which, believe it or not, is an Italian kitchen staple.
@@fuferito Thank you my dear that sounds delicious and simple. When you say ricotta water you’re just referring to the liquid that’s in the container correct? Which would be the whey from the cheese?
Ciao, guys! What's your go-to, "I got nothin' in the pantry" meal?
Pasta e mollica
My favorite is what I call “Hair Pie.” It is made up of capelli d’angeli (angel hair pasta), caramelized onions, and parmigiana. It takes time to caramelize the onions, but it is worth it. That onion flavored sauce on the bottom of the skillet adds something special to the pasta! Caramelized onions go with anything- even mixed into purè di patate…. You always have an onion, you might as well use it! Are caramelized onions used in Italian cooking? I have never eaten them there, but that does not mean they do not prepare them - maybe they are part of the northern borders cuisines…
Rice and beans. Its ALWAYS in stock and iui ts basicly a complete meal for me having adequate protein and can be made side by side OR made together in one pot (with the correct ingredients of course) and its always delicious and sayisfying for everyone and is actually perfect if you have unexpected company. You can tell someone who half assed pasta because let's face it, a chimp can throw a box of pasta in hot water and itll come out great regardless but rice takes a bit of knowledge and if you sit down to a plate of steamy perfect rice ita always satisfying I mean who doesn't love rice right?
"Ive never had pena this big before, it's huge" THATS WHAT SHE SAID. HAHAHAHAHA. I saw you both grin)))
Your first dish which I've always called alfredo. I add fresh medium cracked pepper, that's it.
My Italian neighbor (native born) always coated her warm pasta in butter before adding any other sauces. She said olive oil was not as good a coating. I told my mother the trick and all of a sudden her spaghetti was almost as good as our Italian neitghbors. Frying zucchini blossoms stuffed with cheese (ricotta I think) in butter and parm was another thing I learned from a lady who perhaps knew four words of English, a sweet old grandmother whom we adored. She had a tiny property so we always kept her supplied with beans, tomatoes, corn, and squash blossoms.
I used to wash dishes at a busy Italian restaurant. They would cook massive batches of pasta.. drain.. then coat the pasta in oil. The reason for this, was just to keep the pasta from sticking together. They would put the lightly oiled pasta into large containers, and pop them into the large fridges. When an order came up.. they would pull the pasta out, and put it in a metal strainer... and dip the strainer into a large pot of boiling water. Basically, they were just re-heating it for a few moments, before putting the sauce on top, and then serving it.
I will say, that one of the dishes that they used to make me, was a hot-pepper + garlic + butter ..chicken dish. It was fantastic. (I Cant recall the exact order of operations) They coated some cut up chicken chunks into flour. Poured a heavy mix of butter.. and some oil into a frying pan. Put a metric ton of minced garlic into the pan (the garlic might have been mixed into the oil. Cant recall). There was also chicken bullion (in a paste form), along with a heavy dose of red pepper flakes, black pepper, and white pepper. Cooked the chicken in that pan. Near the end, they poured some white wine in there.. and flamed it up. Once the chicken was done.. they added the pasta into the pan, and then served it. I wasnt used to that level of Heat before.. but it tasted so good, that I didnt mind the tears rolling down my cheeks.
tell her to come back here in Italy and learn how to cook... 🙂
If you want to add olive oil instead of butter you have to heat up the olive oil in a pan to smoking point then add it to the pasta
@@duke1724 I am an italian chef gratuated at the italian chef academy of Roma, the city where I was born... plz do not teach me how to deal in the kitchen, come on...
@@lastorianostra8173 the Mafia chef is after me relax spaghetti head it's just another way of coating past you Italians think you are the best at everything it's only cooking your not sending man to the moon
This is my 1st and only go to Italian food education place. Eva is a master. And with that hair, with that smile, with that personality and teaching is everything we need in life.
Thank you to both of you. Eva... you are very important to Earth.
As a child I used to beg my mother to let me have just the pasta without the tomato sauce (Ragu - it was 70s America). She'd occasionally relent and give me a serving with a pat of butter, and I think I put Kraft freeze dried parmesan. It was heaven to me. I've got to try these!
I still do that, but like it best with fine egg noodles.
Yes. I love pasta with just a little butter and a sprinkle of cheese. And some people will look at you like you have two heads if you mention it.
I've been eating pasta with butter with S&P since the 50's and I'm a strapping 75 yo .lol.
me too!!! how funny
I just made it for my four year old grand daughter. She loves it & Ate two bowls.
Everything he eats is his favorite
That butter and sage smell IS amazing. I was in the audience of a Rachael Ray show where she made something with sage brown butter sauce, and the aroma had us all wanting to just gnaw on our arms it made us so hungry. I’ve been cooking with sage ever since, I have 2 big bushes outside.
I love the expression you used. It triggered a five minute string of chuckles. Best Wishes. I have seen that, I cook for athletes and there is a few aromas that are . irresistible.
The beep sound my waffle makers makes is the best. It is hardly louder than a whisper but it screams fresh crispy on the edges Belgian waffles and butter and Maple Syrup. One of them always sounds like he is falling down the stairs to breakfast on those mornings.
I can fry a pond of sage and eat them like chips!
When I mow my yard and bump the sage bush...ohhh la LA. Makes me want to go inside and cook.😊
Ravioli butter and sage is my favorite
We love them too!!!
This was the first dinner I cooked for myself at age of 14. I’m not Italian but I instinctively did it exactly like Eva. These were the only ingredients available and boy was it goooood👌🏼.
Honestly, I think the best foods are the dishes that are so simple, they're obvious even to a kid 😃
@@PastaGrammar 😊👍🏼
I just had to tell you that tonight I made a single serving of spaghetti just off the top of my head, but based on all the pasta dishes that Ava has taught us, that was so delicious that it knocked my socks off. I used all her techniques and tips and want to thank her for her patience and guidance. I used oil, pepper flakes, garlic, sautéed and removed, capers, anchovies and grape tomatoes. Topped it with Parmesan and Momma Mia! So delish! It’s so great to know I don’t always have to put red sauce on. Thank you so much, Ava! 😊
Prostitute's Spaghetti!
Prostitute's Spaghetti! Spaghetti alla Puttanesca.
My go to - spaghetti with olive oil and butter, a smidge of garlic, grated fresh Parmesan and parsley.
My mom used to make buttered noodles for me when I was a sick child. I still make them now and then when I'm feeling nostalgic.
❤
Just noticed that whenever you are just back from one of your trips to Italy, it takes a while for Eva's English to recover!
Love to watch and listen in. Thanks so much for sharing your fun with us!
Harper you make the food come to life with your descriptions. Of course looking at the food is part of it but your words add so much. love this show
I love how he says it's one of his favorites for nearly each dish :)
The anchovy one reminded me of one of my favorite go-to simple pasta dressings, which I got from the Amalfi Coast: Briefly sizzle (but don't cook either oil or the ingredients) chopped garlic, reasonably generous chopped good anchovies, and finely chopped walnuts in a good olive oil. Dress pasta with it, generous black pepper, and some fresh chopped mint, and drizzle with a little colatura di alici.
As an Italian I don’t really have a “I don’t have anything” dish, but yeah, butter, parmigiano and pepper pasta is always a “I don’t want to use anything” dish together with aglio, olio e peperoncino 😂
p.s. Now that I think of it I have a “I only have one thing in the fridge” dish, it’s tuna pasta, I always have a can of tuna!
To make a super simple tuna pasta you can boil any pasta, and in a pan cook tomato sauce (or if you don’t have tomato sauce you can make it “white”), then add the pasta in the pan, add the drained tuna at the end!
Abroad they use a lot of tuna in water or low quality oils or even with strange condiments. So you should specify: good quality canned tuna in olive oil. Otherwise the pasta would be without any taste at best...
Yeah, tuna pasta is a great dish that's easy to make! As @Tpn35 points out, it comes with a BIG caveat about the quality of the tuna
@@tpn3561 I use Natural Catch exclusively. It's steaky, not mushy and packed in a good olive oil. I put lemon juice on it, and eat it right out of the can. The lemon and olive oil together makes a great dressing. It would be tasty on cooked pasta!
Bel nome fra
@@tpn3561 Meh, I've made tuna pasta with fresh tuna, high end tuna in olive oil in a glass jar and cheap canned tuna. To me the fresh tuna is definitely different, but all of them are good. The big difference between the cheap and expensive conserved tunas being that you should add some olive oil to the sauce with the cheap canned tuna to get the olive oil taste. I don't care that the cheap stuff is already in small pieces as I'm going to break it up anyways. I'm all for using better ingredients when you can tell the difference in the end product, but this is a dish that I honestly don't notice much of a difference.
My favorite! As a kid, my Italian Aunt, we called her Mama Santa, would make me Pastina like that. Such good memories.
With butter you can also try Ravioles (also known as Gnocchi della Val Varaita). It's like potato gnocchi also with cheese in the dough, cooked inside almost burnt butter. Soooo good and so special. It's an ancient dish from Alps near Cuneo and sadly is disappearing
I used to eat ravioles all the time when I was a child and I had to go to Cuneo once a month. At the station there was this restaurant, more a trattoria than a restaurant, that served delicious raviole. Most commonly station restaurants were crappy, as crappy as they could be. This one instead served good, tasty local food, and really superb ravioles.
Dubito che si trovino negli stati uniti 😃
@@gobbidimerda1 dettagli...
Browned butter is heavenly. My post WW2 US immigrant German/Polish mom used to make boiled potato dumplings similar to gnocchi but bigger, or cinnamon & shredded apple filled dumplings, same dough, served w sizzling hot browned butter poured over. I was too young to understand how she never measured & that cooking is an art until many years later having gone through my own exploration of food & cooking.
She also made raised yeast steamed dumplings that I think used a bit of sugar which I now recognize as quite similar to Asian Bao except they weren't filled. Those were served with gravy.
I wish I had been old enough to capture the ingredients & their relative proportions.
To this day I almost always brown my butter before frying my eggs (I occasionally try different chef recommendations) - so much more flavor from the Maillard reaction goodness imparted by those browned bits of milk protein in the butter. My daughters continue in that tradition.
As a high school aged teen temporarily in Germany in 1969 visiting relatives, I experienced the heavenly deliciousness of daily freshly produced unsalted butter & baked breads straight from the bakery which I never was exposed to in US. My palate was expanded but I'm still searching for anything approaching that available in US.
Butter has been vilified by bad science for far too long. Mangia!
I recall going to my college apartment one Saturday night with the munchies. All that was in the kitchen were 2 vadalia onions. I peeled and ate both sprinkled with salt. Best onions ever.
As an Italian-American we have grown up with the first dish in my family for Generations. My now two-year-old granddaughter is a huge fan.
It's been one of my go to's for 45 years or so. Of course, my Calabrian mom did this forever. I still love it!!
Thanks for all of your videos! 👏👏
Ava, your accent or inflections remind me of my Grandma who was born in Calabria. Buonumore 👍
As a Persian, where zafron is from... just a trick to release all the color and flavors of zafron. You can crosh them to make zafron powder, then add either hot water or ice cube to the powder. You will be surprised by the color and the flavor of it 😉
Interesting! Is the outcome the same with both of your methods or does it look/taste differently?
Wow thank you🌠
I saw a recipe for duck fesenjan, and in the comments a number of Persian posters were giving this advice. I am looking forward to trying it.
My goodness 😂, I literally spat out my drink with Harper's unexpected hilarious comment clarifying this won't really work with Cheddar! Harper is a very articulate and talented narrator! Subscribed for Harper's marvellous and witty storytelling and Ava's authentic and delicious cooking❤ Much love xxx
My go to is homemade pasta and peas with a butter sauce. love it! This is my go to for not only "nothing in the pantry" but also " I don't feel like cooking" meal.
Same. Salt, pepper, peas and parmesan cheese if we have it
Pasta peazoli
My mom made egg and pasta dishes the day before she was going to go grocery shopping and there was nothing in the house and on Fridays during Lent. I learned so much from my mother that is priceless and very Italian!
Eva ogni volta provo il piacere immenso di sentire che dici esattamente quello che vorrei tu dicessi.... 😍😍😍 State davvero migliorando la visione della cucina italiana nel mondo. ❤️
When I was a young child, we had neighbors who were from Germany. Very heavy accent and hard to understand when you're 5 or 6. She made me and her daughter a seashell, butter, and bologna pasta. She made it for us everytime I went to their house. I can still hear her say, "as a child, this pasta kept us alive during the war." I never asked questions and never understood until later she was talking about WW2. To this day, I still make it and have passed it on to my son. It brings me warm memories bc it was comfort food at the time. I would have loved to hear her story. God Bless her and her family❤
My Italian Grandmother and Mother cooked this at least once a week. I always cooked it for my kids and we still eat it when I don't feel like cooking! My favorite!
The anchovies dish is something I've made before. When I dated an Italian girl in college, she made this dish for me after a study session. After that day, it was something I made regularly, especially during the week when I can't be bothered to prep anything for dinner. Even though we didn't date that long, it was something that stayed with me till this day.
I think that most European countries have a version of noodles with butter sauce. My German grandmother would make us either spaetzle or egg noodles with butter when were kids and I still like them as a simple side. And pasta with some sort of butter sauce is one of my favorite simple meals though I'll generally give it bit more flavor with some combination of dried pepper flakes, garlic, black pepper and/or parmesan.
You two are wonderful! You don't come up in my Playlist anymore, but I know where to find you. Keep bringing real Italian food to the USA! ❤
I always have butter, dry pasta and parmesan, that makes me very happy if I am out of groceries.
The rule of Italian cooking is simplicity and the best ingredients 🇮🇹
My mom would make me pasta with butter and cheese whenever I was sick ❤ I’ve always loved it !!!!
I make this for my son all the time. We love it. Good for people who like Mac and cheese.
Turns out that I have inadvertently been making pasta burro e parmigiano since university days, sometimes with a bit of fresh sliced tomato juice. I thought I was doing pasta a disservice for preferring it this way so glad to know that it's a time-honored tradition.
My parents were born 1906 and 1908. They raised 14 children.
This dish was served in our home at least once per month. Some weeks saw this daily. It was quick and easy, and when mom was away, most kids could prepare this. We liked to add lots of black pepper!
Welcome home guys! Can't beat pasta with butter and parmesan for a quick meal!! Thank you Eva for the new pasta and butter sauce recipes ideas!!
I also love a silky lemon-garlic-butter sauce, over a nice piece of salmon on top of pasta. Add a proper salad and it’s my favorite meal.
This was my favorite dish to make as a kid. I could cook it all by myself and my parents would let me. ♥️🇮🇹
Ciao Eva e Harper!!
My name is Fernanda Gentile!
I’m originally from the small town of Civitanova del Sannio, in the province of isernia!!
My family now lives in Vancouver , B.C. Canada!!
I discovered your you tube channel just recently!! I love your cooking show!!
Today, I received your cookbook from Amazon!!
Wonderful!!!
A lot of your recipes are familiar to me, since my husband is from Napoli and I’m from Molise!! Can’t wait to begin cooking your wonderful recipes!!
Grazie!!
Fernanda and Ciro 🍷
YUM! Don't we all wish Eva cooked for us on a regular basis?!?
Yes!
I love your channell! I cooked lots of meals showed by you and tese were fabulous. I have a feedback as a amazing chef... I hope so. Thank you so much for your teaching of Italian cuisine!
Mind. Blown. Just tried your pasta burro e alici (pasta with butter and anchovy) and it's amazing good! I'm not an anchovy fan but the result isn't fishy, thanks to the butter and parmesan cheese, it actually has a roasted garlic thing going for it! Thanks for the recipes, I can't wait to try the sage and saffron versions next!
You remind me of my father Dino (a Tuscan) who praised every meal my mother Theresa (a Sicilian) made for him. A wonderful and instructive memory!
I used to make pasta with butter (no parmiggiano though) when I was a kid and wanted a quick satisfying meal. It was and still is amazing! 💕 When I have nothing in the pantry I make aglio, olio e pepperoncino, I ALWAYS have garlic in the fridge 🤣
Speaking of pantry ingredients, miso also works really well with butter. I had pasta with butter and miso just yesterday, as I do from time to time for a quick weekday lunch. No harm introducing fusion ingredients. Tomato was at some point a foreign ingredient too.
@@pauline4003 LOL was wondering the same
@@pauline4003 Ah, well, I was more concerned with the poor garlic cloves themselves. I grow my own, and garlic is notoriously sensitive to low temperatures once harvested. It should not be kept in the fridge, or frozen. The color and flavor change (it becomes yellowish, mushy, and loses much of its aroma). Refrigeration shortens its shelf life considerably. Once harvested, it is traditionally dried in long braids. What you find in supermarkets is usually just the heads, severed from their stalks, but they'll keep fine in your pantry for a few months or up to a year, as long as they were harvested and dried correctly, and as long as they're not kept airtight.
My Grandmother ("Nanny") would make "Pastina for Christina" when I was a very little girl and feeling under the weather or just when the other options were too sophisticated for my young palate. It was just Pastina, butter & grated cheese......Yumm!!!
Pasta, butter, garlic, parmesan is my go to meal usually, but I rice with cream of mushroom soup if I have it ready. BTW, I'm so jealous that you get to spend so much time in Italy, welcome back.
I grew up eating pasta e burro with fresh parm on top. I’m first generation Italian, what wonderful dishes my mom (& dad too) used to make. Thank you for taking me back to those days. Grazie.
You had me at butter. Using butter always feels like a splurge 😉. Love these simple, but delicious recipes!
With Pasta Bianco (fettuccine alfredo) you can substitute butter for margarine or even corn oil based spreads like Country Crock, Fleishman, etc. Unless you're a food critic, it tastes just as good as butter.
@@emailuser8668 bit its not as good as butter-those fats are not only unhealthy-they're frankenfood! when they made margarine the cancer rate began to skyrocket!
19:59 Alberto!!!!! The wrist action!!! SO PROUD OF YOU!!!
I love ramen cooked without the seasoning packet, which I save for when I need chicken or beef broth, and I dress the ramen noodles with butter, parmesan cheese and a little half and half!
I used to wash dishes at a busy Italian restaurant. They would cook massive batches of pasta.. drain.. then coat the pasta in oil. The reason for this, was just to keep the pasta from sticking together. They would put the lightly oiled pasta into large containers, and pop them into the large fridges. When an order came up.. they would pull the pasta out, and put it in a metal strainer... and dip the strainer into a large pot of boiling water. Basically, they were just re-heating it for a few moments, before putting the sauce on top, and then serving it.
One of the dishes that one of the Cooks used to make me, was a hot-pepper + garlic + butter ..chicken dish. It was fantastic. (I Cant recall the exact order of operations) They coated some cut up chicken chunks into flour. Poured a heavy mix of butter.. and some oil into a frying pan. Put a metric ton of minced garlic into the pan (the garlic might have been mixed into the oil. Cant recall). There was also chicken bullion (in a paste form), along with a heavy dose of red pepper flakes, black pepper, and white pepper. Cooked the chicken in that pan. Near the end, they poured some white wine in there.. and flamed it up. Once the chicken was done.. they added the pasta into the pan, and then served it. I wasnt used to that level of Heat before.. but it tasted so good, that I didnt mind the tears rolling down my cheeks.
Eva is a national treasure!
Thank you for all these pasta recipes with butter. The Italian cooking channels are always saying “extra version olive oil”! I like olive oil, but I LOVE butter!
In the future I’d love to see some recipes using browned butter. It has a yummy nutty taste which goes beautifully with pasta.
We Italians don't digest browned butter, in fact the recipes you've seen here are with simple melted butter rather than fried. This is also why we don't like French cuisine
Everything looks delicious. I love Safran. I use it on rice and chicken. Not every Safran is good. It has to be iranian. True it's expensive, but delicious. Thank you guys, I can't get enough of you two ❤️❤️❤️
I use Mexican saffron. It is a unique flavor, but I will have to try your brand too! My ex-wife made me a Zatar pizza once, it had just the thin rolled out pizza dough, olive oil, then zatar seasoning sprinkled all over. I've been craving it ever since. She sent me a box of the seasoning, but its not the same if I have to make it. She still cooks for me, but now she lives on the other side of the U.S.
Closed Captioning is so much fun on these videos! I like the way that they say: "Want a potato" before they taste.
My go-to quick and easy meal to make when I either don't have much in the pantry or fridge or I don't feel like "cooking" (which I also had last night) is pasta with butter and grated parm. I've been making that for myself since I was around 10 years old. I've had ravioli with sage butter sauce before but the filling was butternut squash. Not sure what else (spices or cheese) were added to the filling, but it was good.
Harper you can grow saffron in Arizona.I grow it in Brooklyn,NY.I can send you some when it is ready.I can even send some saffrone bulbs.
Many reasons to like your channel, but a top one---for me---is that you offer several recipes, and esp. simple recipes , in one video. That is a huge plus!
spaghetti with mashed dried tomatoes( in oil alredy or not) with butter, literally did this one yesterday.
I'm in my 70's, and these pasta dishes take me back to my Mama's kitchen. She would feed the neighborhood!!!! Lol. Great video..
When I was growing up and wasn’t feeling well, my mom always made me pastina with some butter. It’s still my most favorite comfort food. I prefer the spinach pastina but unfortunately I can’t find it anymore. Love your videos ❤️
My grandmother would make a butter and lemon with Parmesan sauce basically the same as yours but add fresh squeezed lemon juice in. Then mussels, clams or fish, tuna, cod or sword and cook lightly in the sauce and then came the pasta. I make it just like she did. It's easy, delicious and comforting.
I can just imagine a whole suitcase full of cheese coming back with you guys from every trip to Italy ❤
Last week I wasn’t feeling great so I reverted to something I used to make when supplies were limited in the house. For one serving I use 1/2 of a small can of standard tomato sauce, a generous amount of butter and some really good imported pasta. I leave a little pasta water in the pot when draining and add the rest. Add grated cheese to taste. Stupid simple but it’s comfort food when I need it.
Yes, I know canned tomato sauce is not something wonderful but the butter mellows it out.
BTW, pastini with butter was a childhood treat. I still do this every once in a while.
This is the pasta video I have waited my whole life for.
Also, today I learned that ravioli stamps exist.
I love you guys!!
"I've never had pene this big, it's huge! "
That was hilarious 🤣
Love you guys, thank you for keeping us entertained each and every Sunday! Grazie
Same thought, dought hahahaha you're amazing guys! PENNONI
Super simple, but super delicious. How is this even possible? I would like to try all four butter recipies, shortly. 😋
Hi Eva & Harper,
I’ve been meaning to ask you guys this for ages: have you ever tried the “Kerry Gold” brand of butter instead?
It’s noticeably yellow butter, made from grass-fed cows in Ireland following the “European style” (i.e. higher fat-content than our whiter, plastic-tasting American counterpart), so it’s a great and easy way to upgrade most recipes into tasting far more delicious :)
Hopefully you can get your hands on a nice stick or three during your shopping runs some day (I’ve found their silver unsalted boxes on the shelves of Costco, Safeway, even Walmart here in California). Good luck on your search, and thanks for all the recipes!
Ali
I agree with you, I only buy European butter (I'm in Indiana), we can easily find Kerry Gold, Finlandia from Finland, or Président from France. Well worth the price, and ensures my French sauces come out right.
if you can find amish butter like at publix's it is amazing
@@daganbanks
Oh, great tip thanks
I always gravitated toward Kerry Gold not just for the making process but also the grass-fed cows, although if you can’t find any Kerry Gold near you then Amish butter seems like a great alternative as well :)
@@fabienneapril3478
Hear, hear! Now that I’ve stumbled across the flavor of European-style, I can’t really ever go back again 😅
As someone from Kerry, Ireland I recommend this butter
Thank you, loved the "word not found" old internet sound! 😂 You both have a good sense of humor!
I love that Eva takes a healthy portion of pasta to eat at once. My kind of gal.
butter and sage my favorite topping on pan fried potato. i love how sage is turning a little bit crispy
I made the shout out at the end! Woohoo-bucket list just got one crossed off!😁
The pasta burro e alici has been a live saver for me since I watched this video! Usually when I just don't have the energy, mental head space, or just don't feel well, I just make pasta with a bit of butter and call it a day. But adding the anchovies and some grated cheese has upped the game and doesn't make too many more dishes to clean! I use anchovy paste and it works great! I haven't been able to find anchovies in jars that I can reclose so I use the paste as I don't have to worry about storing the rest of a tin.
This video is simply excellent. Eva you have just showed that to make a good and healthy meal one needs few basic ingredients and voila! Grazie mille! Siete bravissimi!
Watching you two and the love you sharing is a highlight of every video. Grateful you were safe in your travels and returned.
Been watching your videos for a week or so. Love all things Italian. Eva is the cutest, most adorable woman ever! And I love her recipes.
Buttery BRILLIANCE!!!
Grazie Mille Eva!!!
(Thanks for sharing her culinary talents Harper!!!)
Ah Ava..beautiful Ava! So glad I found you both again.. After watching your olive tasting , I was hooked!
Went out and bought some anchovies after watching this vid. Burro e Alici. WOW! it is amazing. Thank you.
Thank you Eva and Harper! I am going to try preparing Pasta e Burro e Parmigiano myself for the first time! My favorite go-to pasta dish is Cacio e Pepe. Grazie Mille!
In the last 2 days I made the butter pasta as well as the carbonara according to your recipes. This will now be the way I always cook it. So good. I used to use so many ingredients and get half of the flavour in comparison. Thank you for sharing these. Pure gold.
I just love your channel! I have been an Italian food fanatic for decades but you two bring so much fun and enjoyment to cooking real Italian food! Mille grazie!!
That looks simple and delicious and EASY. You two are adorable and I love her beautiful wild hair.
Love the simplicity of this dish. I will definitely try it myself. Ty Pasta Grammer
My favorite is butter and sage, I make about 100 ravioli at a time and freeze them so I can have them when I get home from work, I have a sage plant growing in the house so I always have fresh sage, it’s by far my favorite. My ravioli is pork, veal, spinach, pecorino, nutmeg, white pepper, sea salt. I make egg fresh pasta and make ravioli. Such flavors are amazing with the butter sage sauce. Thanks for the video guys, love it. 🇮🇹😎🇮🇹
I grow saffron here in South Carolina. It’s really easy and you do not have to get up before the sun comes up to harvest the saffron!!
In the summer I have a garden, so I love to do cherry tomatoes, fresh basil, garlic and spaghetti squash in a butter/ olive oil sauce.
Thanks!
Thank you for sharing some wonderful butter sauces! As someone who is allergic to tomatoes, it’s easy to get bored with having to eat (Americanized) versions of Alfredo all the time.
Welcome back home Eva, and Harper. I'm so happy that both of you made it safe and sound back to Arizona
EVERYTHING looked amazing! Grazie!
you two are my favourites, i always come back and find such peace... its just so relaxing!
Thanks for sharing these delicious ideas. My go-to sauce is butter and garlic sauce with GF pasta. (I have to do GF because I have celiac, but I order the pasta from Italy)
I used to make this butter pasta for my children. I added parmsean to kerrygold butter, the best butter in the world in my 👀 and bit of cracked black pepper. Sometimes butter & nutmeg. Simple, delicious, and cheap
Every single one of these dishes look incredible! Gonna try all. But for what it’s worth, I grew up in a super poor family from Pennsylvania Dutch Country. The only difference between your pasta with butter and sage is that my mom would brown the butter slowly, over low heat, then add the sage (and sometimes a tiny bit of garlic). I still make the result today. Fabulously simple and delicious comfort food. You two rock!! Drooling over the saffron....
One of the simplest and most pleasurable pasta dishes to try is pasta and ricotta.
That combination of ricotta, pasta water, and ricotta water is magic (fresh ground pepper and grated pecorino or Parmigiano cheese optional and delicious).
YES! So good!
That sounds delicious. Tell me more. What pasta do you prefer, and do you simply drop in spoonfuls of ricotta onto the pasta and mix?
@@mariakoufalis1487,
I prefer short pasta with lots of texture for this; fusilli, radiators; or hollow types, like penne (smooth or rigate).
Put the ricotta in the pan; a few splashes of pasta water, also ricotta water; add the pasta and toss it all till there's ricotta throughout.
Add your garnishes.
Enjoy!
P.S. If there's no ricotta, there's another version using Philadelphia™ cheese, which, believe it or not, is an Italian kitchen staple.
@@fuferito Thank you my dear that sounds delicious and simple. When you say ricotta water you’re just referring to the liquid that’s in the container correct? Which would be the whey from the cheese?
@@mariakoufalis1487,
My pleasure, dahling.
Yes, you got it.
No doubt your dish is going to taste delicious!
They all look so simple and exquisite! Can't wait to try these. Thank you