My all-time favourite bean dish is a Brazilian dish called Feijoada. It's a beans and pork stew made with mostly cheap cuts and sausage. It's served with plain white rice, collard greens, farofa (fried cassava flour) and, sometimes, orange slices. It's incredibly indulgent. Some restaurants make it once a week but the day changes depending on where you are in the country. To me, though, it's best enjoyed on a Sunday, when you can take a nap afterwards.
We do love our Red Beans and Rice (which I’ll bet Eva would like), but I’m stoked to try these recipes, especially the Calabrian Beans with Peppers. Please, please do a bread episode!
@@PastaGrammar so true. my father did not want meat every day. my mother tended to cook meat alot. he often got a little cross wiht her. he wanted beans and vegetables more. He was smart and new that too much meat is not good although he still got his share of problems and passed away younger than he should have. Beans with pasta, beans with potatoes, beans with escarole, beans with rice, just beans alone, lenticchie alone or with pasta. he mastered them all.
as someone who eats meat as little as possible, I will now look into Italian bean recipes. I am just like Harper, I used to hate beans but I'm slowly converting
both My Grandparents came from Sicily & we had Pasta Fagioli a lot of times. I'm 69 now but in the early 2000s, I went back to college at Shasta College which is a local community in Redding, CA I took Culinary School classes our teacher was a graduate of the CIA in Hyde Park NY. In one class we learned about the 5 main mother sauces. we all had to make them plus make a different sauce from the main one. after all the different sauces I used my Grandmothers recipes and when I was finished mine was the only one the teacher would ask to take a Quart of them home. I always got A+ in every class there.
Guys, every time I see a video of yours, I identify with all the tiny gestures, ingredients, tools, habits, cooking methods that Eva uses and practices. I think pasta grammar is the most authentic channel about Italian cooking on UA-cam (for non-Italians, but also for Italians)! Keep up guys you are just amazing. Really.
My Italian grandma made pasta fagioli with ditalini and sausage in the tomato sauce. Dusted liberally with lots of romano cheese. I still love it until this day. Also cannellini beans and escarole with garlic and cheese! The best things came from my grandma.
Hi! I'm from Crotone and I confirm that students of the Pythagoras school were forbid to eat beans, specifically fava beans. One hypothesis is that Pythagoras suffered from a Glucose-6-phosphate dehydrogenase deficiency (also known in Italian as "favismo"), so he didn't want to be around fava beans.
@@PastaGrammar Pitagora proibiva le fave.I fagioli in Italia sono arrivati dopo la scoperta delle Americhe,a parte i fagioli dell'occhio,autoctoni.La storia del favismo è' reale.Ho una parente che non può mangiare fave perchè interferiscono con l'assorbimento del ferro e la vita dei globuli rossi.Io ho la mamma pugliese ,e adoro fave e cicoria.Scommetto che Eva conosce il piatto.Il mio papà era della provincia di Cosenza,ma non conoscevo questa ricetta.Lui amava i fagioli con le cotiche.Sono nata e cresciuta in Veneto e facciamo una splendida pasta e fasioi...Farai uno special sulle paste e fagioli italiane,Eva?
@@PastaGrammar Favismo era, non so se oggi, una malattia tipica della Sardegna e mia moglie, di Cagliari, ne era immune ma non così tanti conterranei che dovevano sottoporsi ad un determinato test, soprattutto in caso di matrimonio e possibili figli. Non so oggi, parlo degli anni settanta. Essendo io uno del profondissimo nord est slavo, tedesco, italiano, i nostri figli sarebbero stati comunque immuni.
As a Mexican our traditional way to cook beans is also outside over a fire on a clay pot😍😍 as my Italian Nono would say “beans beans the magical fruit the more you eat the more you toot, the more you toot the better you feel, so let’s have beans for every meal!!!”
The Pasta e Fagioli made by Calabrian mother was thick with ditalini & definitely very thick & very lightly pinkish white. Beyond that, beans definitely played a huge part in Italian food in my house when I grew up. That love for them has carried on into the rest of my life.
As a Brazillian guy, it's interesting to see some of the Italian words for food, because we can see where some of OUR words for food came from. We've had a lot of italian immigrants in the past, and they sure brought their culture! Like, in Brazil, we call pasta "Macarrão", so seeing that "Maccarruna" is a way of saying it in an obscure dialect kind of explains it (I'm guessing that the dialect was less obscure over a century ago when the Italians came.).
In the pre roman times in Italy pasta was called "laganon" (from wich derives "lasagne") but also "makària" or "makarṓnia". Interestingly "makària" means "blissulf food" since pasta was a food traditionally offered during funeral ceremonies.
Well "maccheroni" is the Italian name for one kind of pasta, but is also a very ancient word, so each region of Italy uses that word or a similar one to name different kinds of pasta. In some regions they are like larger bucatini, but not much larger. In other regions they are still tubular, much larger but shorter (about the size of a finger) and notabily smooth as opposed to rigatoni (almost the same shape but with external ridges). I mean while Maccaruna might be an alternate obscure name for fileja, you can find various kinds of pasta called "maccheroni" all over Italy, it's a very common word.
As an American with Mexican descendants my observation is that so many of our recipes are so similar...I have a clay pot were I cook my pinto beans every other week (I freeze them in quart bags and take them out as I need them). We eat a big bowl of freshly made beans with a sprinkle of raw onions and jalapeños and sop up the bean broth with some bolillo, we have rice and beans, and we have Ranchero beans (unless you add a beer to the broth then they turn into borracho beans. Thank you for sharing your recipes and your history with us. 😍😍😍
My parents born in southern Italy & my brother's both in Italy too,then when they moved to Australia,I was born here.we also eat the beans with olive oil & raw onion .another popular & favourite way we eat them is with cooked greens with garlic - olive oil,& a crusty wood oven baked bread.
Ranchero / Charro beans: Beans, Pico de Gallo soffritto (green chiles, tomato, onion), bacon, salt, a little garlic tt. Borracho beans (fagioli Ubriachi 😂) same as above with a can of pale beer.
I make a soup every winter that has chicken stock, onions, carrots, celery, sausage, cannelini beans and spinach. It’s really good and perfect for cold weather.
2nd comment I couldn’t resist after watching how he loved the Cowboy beans dish, Harper is a lucky duck when he married an Italian wife. He will always eat like a king. Eva is a wonderful cook.😘
Eva, I appreciate your ‘peasant’ food recipes such as cannellini bean soup - simple and delicious! I am from peasant stock; my grandparents were born in the Emilia-Romagna region in Pievepelago, Italy. Please, even more ‘peasant’ food recipes!
@@PastaGrammar In fact, we Italians do not distinguish between "peasant food" and "aristocratic food". We just talk about great Italian food ! For example, a "Carbonara" could be "peasant food", but we find it in the best Italian restaurants in the world, as a great classic and famous dish of the Italian cuisine.
the large majority of typical italian dishes come from peasants, that's the reason our food is simple and genuine. There are no frills, no cheats, nothing extra besides what's needed.
@@PastaGrammar My mistake. I should have written: “…food recipes that originated from peasant stock”. That is, food that the peasant class ate decades and even centuries ago.
Eva pronouncing "pasta e fagioli" was gratifying. Her sharing the recipes was great. Pointing out Harper's increasing obsession with pasta was cheeky. But, Eva's question at the end of the clip, albeit unscripted, was comic genius and utter gold. You guys are, as we say here in the Land Down Under, "worth more money"!
Non so come ci riuscite ma per ogni singolo video riuscite sempre a tenermi attaccata allo schermo, avete una complicità, modo di fare e di spronare chiunque a provare le ricette della nostra cultura culinaria Italiana, che mi stupisce non vedervi in una emittente televisiva. Vi seguo anche su Instagram e vedere che le persone provano le ricette che gli avete insegnato mi riempie il cuore... scommetto che vi invieranno per tutta la settimana foto con le ricette di fagioli viste oggi!
Ho sempre pensato che se Eva e Harper girassero una versione italiana dei loro video non ci sarebbe più storia per nessun altro Master Chef o Food channel.
we live in crete greece and theres a lot of bean dishes here. in the winter months we eat a lot of dry beans cooked in a very similar way. when we have the first fresh broad beans of the year its always a treat to have them with garlic, ribbons of fresh zucchini and fresh parsley. swimming in olive oil and lemon juice lol. we love your vids and really enjoy your recipes. blessings from crete
4:39 I made this tonight and all I can say is that has no business being that good. HOW?! JUST HOW??? It's stale bread, beans, salt, a little chili, peppers, olive oil and water. Those ingredients without context don't sound like much. It's like...how could you could make anything flavorful and satisfying with just that, but...wow, you can! I'm just flabbergasted at how flavorful and incredible this is. The texture with the softness of the beans and the peppers with the crusty bread is just...omg. The olive oil drizzled on top is a must. One of my new favorite dishes. I am blown away by each new Calabrian recipe I learn! Fantastic!
We always had pinto beans. I usually soak the beans in cold water overnight and rinse a couple times before cooking. Sometimes I go as far as to put a little baking soda in the soak water to cut down on the gaseous side effects. As for bread, ABSOLUTELY I want to see Eva make bread.
I have had numerous bean dishes in Italy that blew my mind, particularly in Tuscany. Some were very simple dishes, but a whole lot of flavor bursting in the mouth. What they do with beans and sausage in Tuscany is beyond mere word description. The truth is, I didn't appreciate beans until I visited Italy. If Eva wants to share more bean recipes, I'll be eager to watch. Thank you for sharing.
One of my absolute favourites is beans cooked in a variety of ways. Of course, being Italian-Canadian, my Marchegiano and Calabrese nonni cooked their regional bean specialties like Fave in Porchetta and Pasta e Fagioli. We also make a bean recipe called Fagioli e Verdure, which is a thick soup like dish consisting of cannellini beans, escarole and fresh Italian pork sausage meat. I’m getting hungry just typing this out! 😋🇮🇹🇨🇦
Ok, the Fagioli alla Trinitia in this video are freaking unbelievable! So good. I made a huge batch using a habanero chile, and used the leftovers as enchilada filling. So. Good. 😋
When I was growing up we always had white beans and escarole with hot red pepper flakes and lots of grated cheese. My grandmother made lentil soup and all us kids were so happy when she did. All your recipes looked so delicious. I always love to eat stale Italian bread. Great to see you both and have a great week 😀.
Hi Cheryl. Us too.! I still cook these soups the same way. "Scarole e fagioli" & "Pasta e fagioli" (for us was Ceci with Ditalini or small elbows in red tomato sauce, also with some pepperoncino" and lentil soup with carrots, celery, onions and tomato paste as a base for the broth and with very small thin egg noodles)
Unlike Eva's, which all of her food looks and is amazing!, ours, and we're from the south as well (Napoli/Caserta), is a soup that you eat with a spoon, also amazing! : )
omg... another eye opener. My aunt and uncle had this all the time. Totally forgot about this dish. What a great cold weather meal. Thank you. Yes, I would love an easy homemade bread recipe....
Watching you cook it´s like watching my Nonna cook. The third dish you make, with some variations, is the one my Nonna made. Here in the summers of Buenos Aires, Argentina, an Italian from Catanzaro got used to preparing the beans, with lentils and some cold green leaves in a salad, with a little "peperonchino" on top. You always make me smile. Greetings.
One of my favorite dishes growing up was when my Nonna made cannellini beans. She would dip stale bread in the bean sauce and would drizzle olive oil, wine vinegar, and oregano on top.The grandkids, including me, preferred this to the minestra or pasta that the beans were for. Buon Appetito!
Being from the Deep South, we eat red beans and rice all the time. Butter beans are my favorite. (Great Northern beans). I always have a problem with the butter beans just breaking up bc they are so tender. I’m gonna try the “no stir” method. Thanks so much for your channel content 😊
I usually eat pasta e fagioli like a soup with a spoon with tubetti. Tubettoni with black beans and cozze! I m from the south, Napoli (Bud Spencer city! 😆)
When food was scarce ( everywhere in the world) because of poverty. The inventiveness and creativity of the Italian housewife was tops in the world. This is why there are so very many different Italian recipes . Best of all though is the fact that the same recipes vary tremendously from region, to region,or even from village/ to village. I ADORE Italian food !!! Thank you both for your fabulous video's. 👌
The thing about Pythagoras possibly came about because a lot of beans are toxic raw. Now for the fun part :) My grandmother taught me how to make a dish she fed her kids when they were dirt farmers. It was simply kidney beans, rice, salt and pepper and a little garlic and olive oil. It was so much like the Mexican beans and rice that I was shocked the first time I had the Mexican version. But it's a simple and delicious meal, lunch or side.
You know, it’s so interesting… and obvious.. how Eva is SO proud of being Calabrese. That, in-addition to being Italian. Italians are very dedicated to their region. It’s really great. I am pretty sure I’ve never seen someone in my home state be so proud of being from Illinois. 😆
Maybe that's because it's Illinois. 😉 In all seriousness, I think it depends on the person and the state and what specialities they might have. Even here in MN I see a lot of people who are proud Minnesotans. (We've probably bonded over freezing for over half the year.) But think Texas BBQ... or any state with regional BBQ!
I'm from the south and grew up eating beans . Growing up in New Orleans every Monday was bean day usually red beans and rice with some kind of seasoning meat with sausage on the side of cooked in them. I'm definitely going to try some of Eva's recipes.
At my house we often make beans in the "pignata", a traditional terracotta pot, we put it on the side of the fireplace and leave the beans to cook from the morning 'til dinner time.
I tried a version of this and loved it! I made a huge pot of veggie soup (onion, garlic, red cabbage, cauliflower, and yellow split peas), and served it atop cubed and toasted olive bread. Yum! I had it for a late breakfast, which seemed perfect.
Bellissimo omaggio allo 'Spaghetti Western' e a Terence e Bud, tra l'altro film girati in gran parte del tempo in Calabria. Beautiful tribute to the 'Spaghetti Western' and to Terence and Bud, among other things films shot most of the time in Calabria.
Beans and Grains (carbs), two perfect matches found in nearly every culture, every nation, every being who is subjected to the whims of agriculture. For good reason too! From a biological/nutritional level, each contains what the other lacks which makes the two a solid pair as they work synergistically with one another, this is why you can see evidence of legumes and Grain paired with one another in nearly every corner of the globe, for both edible grains and beans exist nearly everywhere. Here in America, even before European expansion, there exists Maize(corn) and beans. Paired with winter squashes they form what is known as the three sisters called as such due to their synergistic qualities when planted with one another and when eaten together in food. Due to this quality, the Three sisters are culturally important in nearly every native American Tribe, with the two most consistent appearances of the three being Maize and Beans, a grain and a legume.
Another reason they are grown together is because they are all "heavy feeders" & need similar soil to grow & large quantities of water.so by planting the beans next to the corn the beans can climb up the corn,with out needing to use garden stakes,& the squash grow along the ground shading the soil so it doesn't dry out,since they are all summer vegetables.that way you only have to water in one area & save on water& time.ive grown them using this method,& it works wonderfully.especially,since I'm in South Australia & the summers can get hot & dry.
We usually watch on our laptop but today it's on our big screen TV. My husband (who is vision-impaired) can see it so much better now. Duh! He loves this show, too. We could watch you two eat all day long.
Thanks for the bean recipes! I have a bag of cranberry beans, and I’ve been looking for a recipe for them. Your cowboy beans look delicious, and I can’t wait to try it. I’ve been baking my own bread since the beginning of the pandemic. I would love to see how Eva makes hers.
So hungry after watching this week's video - loved it and the recipes! And yes - would also like to see Eva's bread recipe in a video......great job with the wooden spoon Harper...
In my house growing up we had escarole with cannellini beans pasta fagioli. There were beans in the winter and beans in the summer. I helped my mom and Nonna she'll the beans when I was little.
Your are so right about all of the different ways people make pasta fagioli. My Mother (who is American with Sicilian background) makes it with Vermicelli Tagliati pasta, red kidney beans, garlic and grated Parmigiano Reggiano or Asiago. Then a tiny bit of ground black pepper after it's done. She does not add tomatoes.
Salve. Sono Carol. Qui in Italia da 50anni. Io faccio un soffritto a parte che aggiungo ai fagioli e poi cucino la pasta dentro i fagioli col loro brodo. Ricetta della mia suocera Sarda.
Yay Calabria rules I agree ☺️😍 thank you Eva for your recipes, the cannelloni beans are one of my favourites and I want to try the one we ugh peppers, chilli powder snd olive oil. Grazie ☺️
I looooooove beans. They are so rich and creamy. Such a savory delicious treat and healthy too. Can’t beat them! Thankfully my guy handles them well too.
Hahahah now we also have Pasta Grammar jingle :D Some considerations about Harper: - as a video maker: you're great! - as an eater: congratulations and I'm envious! - as a cook (not in this video): you learn fast and I see Eva is a great teacher. - as a poet: I think the effort is not enough ;-) - as a singer: nobody's perfect :D Thank you Eva and Harper
"Pasta é pagioli" as i used ti call It, was one of my favourite dishes as a child and still these days i eat tons of it . That being said, i love both rendition but all time favourite Is "pasta patate, cozze e fagioli". It tastes hevently but it's gonna leave you behind talking all night long 🤣
A beautiful "vegan" Italian bean dish!!! I love it. I make this all the time! I add pasta and call it Pasta Fagioli! As a child I called it Pasta Vazool! I have to add, that when I put in the pasta, I leave out the bread. Sometimes I add tomatoes, sometimes I don't.
That was very unexpected and we love beans here in deep South TX and my husband being from Mexico these are definitely going in my recipe memory!! Yum y'all!!!😋💕
Orecchiette con cime di rapa (turnip greens but I don't know if the translation is correct...)! It's a dish from Puglia, hope Eva will show the recipe because is the only way to eat orecchiette!
Greetings: amen 🙏 alleluia: ( fwiw) there is a cookbook for Cooking Vegetarian with a Slow-Cooker which showed me how to do white beans with dill and olive oil; amazing 😉 book : like slow- Cooker Beans
I love cannellini beans! Pop a can into a pot with a bit of stock and some butter, a bit of garlic, herbs and spices. Have it with some cornbread or a pepperoni roll. It's a fantastic mid day meal.
I'd definitely like a bread episode. But also a sage episode - It's my favourite herb and I'd love to learn more about how it is used in Italian cuisine
Thanks for honoring the beans! If you see Anasazi beans where you live, try them! They are a very pretty, delicious, regional, native southwestern bean.
Brazilian people love beans with rice, it is a traditional dish as pasta in Italy. Fun facts: 1 - all pasta in Brazil is named macarrão; 2 - 80's Brazilian people love Bud Spencer and Terence Hill movies.
I discovered Terence Hill and Bud Spencer movies in Brazil in the 70’s and then my mum told me she dated Bud Spencer when he was a swimmer on the olympic team.
I loved learning that bread was traditionally preserved by slow toasting it… makes so much sense. I know other cultures would ‘dry’ their breads too. But it makes the idea using ‘stale’ bread so much more appealing to me now.
This is one of my favorite dishes. I didn't know it existed until I went to the Colli Piacentini. I don't know why it is not more popular in America - maybe because Piacenza is not a huge tourist destination.
To add to the confusion about those filei or maccaruna... they look just like my (neapolitan) fusillata casareccia. And my first language, Swedish, has adopted "makaroner" as the word for all shorter-than-spaghetti shapes of pasta. Grazie mille
I am using more and more beans, for multiple reasons. Number 1: they’re delicious; no 2) fiber. But that swirling g thingy motion? It’s become known in my house as a simple “shwooshle” I totally get your point, Eva! So much fun watching your channel!
Great video guys. I too HATED beans as a child, but now I have come to like them better. They still are not my favorite dish, but if cooked properly they can be good. It ‘s interesting to see how pasta fagioli is prepared in southern Italy. In Abruzzo, it’s more like a soup and eaten with a spoon. My mom uses ditalini pasta or sometimes she will break thin spaghetti into small pieces when she makes it. I will have to try making the beans & pepper dish for my father. I think he would really love it. Thanks for the recipe. 😉👍🏻
This is genius Love the old world information of the regions the dish originated, the history but most of all the both of you interacting with each other is priceless. I hope somebody puts Yall on tv and give yall a cooking program. Yall are the best thing pn UA-cam.
Harper, you are the biggest instigator of all time. And I mean that with admiration. You bring out the best in Eva because she loves you so much. It is written on your faces. Your videos are the best of all UA-cam offers.
@@cosettapessa6417 yes ! as Greece was a very poor country (oh and still is, but now its modern era style haha) meat was not often on the table. So fasolia after left in water for a night, boiled with tomato, carrot, wild celery, onion, garlic, olive oil ofcourse, salt, peper, cinamon stick and bay leaf was the best soup, and actualy with old bread and olives
I love the cannellini is the best because of the taste and also the nutritional value is very high. I cooked them with onion tomato and bay leaves and add salt and pepper to taste. Sometimes I have them with black rice. Today I will have the soup version that it is a cloudy day today and I am hoping for more rain here in Panama😊
Happy trails! What are your favorite bean dishes??
My all-time favourite bean dish is a Brazilian dish called Feijoada. It's a beans and pork stew made with mostly cheap cuts and sausage. It's served with plain white rice, collard greens, farofa (fried cassava flour) and, sometimes, orange slices. It's incredibly indulgent. Some restaurants make it once a week but the day changes depending on where you are in the country. To me, though, it's best enjoyed on a Sunday, when you can take a nap afterwards.
Taditional GErman White Bean Soup best Bean Dish ever followed by sour broad bean with mashed potatos
We do love our Red Beans and Rice (which I’ll bet Eva would like), but I’m stoked to try these recipes, especially the Calabrian Beans with Peppers. Please, please do a bread episode!
Cuban black beans and rice
Chili con carne (mine is with red kidney beans)
Freestyle cannellini soup with whatever's left in the fridge
Pasta e fagioli... Borlotti, ditalini, brodo di carne, patate, aglio.. sorry my english is terrible 🙏
We love beans more than meat 🤣🤣🤣
We agree!!! ❤️
@@PastaGrammar Love you both. Hi Vincenzo!!
But the two together is magic.
@@PastaGrammar so true. my father did not want meat every day. my mother tended to cook meat alot. he often got a little cross wiht her. he wanted beans and vegetables more. He was smart and new that too much meat is not good although he still got his share of problems and passed away younger than he should have. Beans with pasta, beans with potatoes, beans with escarole, beans with rice, just beans alone, lenticchie alone or with pasta. he mastered them all.
as someone who eats meat as little as possible, I will now look into Italian bean recipes. I am just like Harper, I used to hate beans but I'm slowly converting
both My Grandparents came from Sicily & we had Pasta Fagioli a lot of times. I'm 69 now but in the early 2000s, I went back to college at Shasta College which is a local community in Redding, CA I took Culinary School classes our teacher was a graduate of the CIA in Hyde Park NY. In one class we learned about the 5 main mother sauces. we all had to make them plus make a different sauce from the main one. after all the different sauces I used my Grandmothers recipes and when I was finished mine was the only one the teacher would ask to take a Quart of them home. I always got A+ in every class there.
Guys, every time I see a video of yours, I identify with all the tiny gestures, ingredients, tools, habits, cooking methods that Eva uses and practices. I think pasta grammar is the most authentic channel about Italian cooking on UA-cam (for non-Italians, but also for Italians)! Keep up guys you are just amazing. Really.
Thank You!!!! ❤️
My Italian grandma made pasta fagioli with ditalini and sausage in the tomato sauce. Dusted liberally with lots of romano cheese. I still love it until this day. Also cannellini beans and escarole with garlic and cheese! The best things came from my grandma.
Greetings: you two are awesome 😎, thank you; again, you both are awesome 😎
Greetings: in thanksgiving; wishing you a blessed fabulous day; Love ❤️, Enormous Hug 🤗, Be very, very, very safe and GOD BLess
Ditalini is the only paste for fagioli!! That’s what my grandmother used and I’m sticking with it!!
Pasta! Damn you autocorrect!!
I have been told no way is my family Italian because I'm so fair skinned, I had DNA done it said Calabria & I know most of the recipes from my Nina.
Hi! I'm from Crotone and I confirm that students of the Pythagoras school were forbid to eat beans, specifically fava beans. One hypothesis is that Pythagoras suffered from a Glucose-6-phosphate dehydrogenase deficiency (also known in Italian as "favismo"), so he didn't want to be around fava beans.
Grazie della spiegazione!
@@PastaGrammar Pitagora proibiva le fave.I fagioli in Italia sono arrivati dopo la scoperta delle Americhe,a parte i fagioli dell'occhio,autoctoni.La storia del favismo è' reale.Ho una parente che non può mangiare fave perchè interferiscono con l'assorbimento del ferro e la vita dei globuli rossi.Io ho la mamma pugliese ,e adoro fave e cicoria.Scommetto che Eva conosce il piatto.Il mio papà era della provincia di Cosenza,ma non conoscevo questa ricetta.Lui amava i fagioli con le cotiche.Sono nata e cresciuta in Veneto e facciamo una splendida pasta e fasioi...Farai uno special sulle paste e fagioli italiane,Eva?
@@PastaGrammar Favismo era, non so se oggi, una malattia tipica della Sardegna e mia moglie, di Cagliari, ne era immune ma non così tanti conterranei che dovevano sottoporsi ad un determinato test, soprattutto in caso di matrimonio e possibili figli. Non so oggi, parlo degli anni settanta. Essendo io uno del profondissimo nord est slavo, tedesco, italiano, i nostri figli sarebbero stati comunque immuni.
As a Mexican our traditional way to cook beans is also outside over a fire on a clay pot😍😍
as my Italian Nono would say “beans beans the magical fruit the more you eat the more you toot, the more you toot the better you feel, so let’s have beans for every meal!!!”
The Pasta e Fagioli made by Calabrian mother was thick with ditalini & definitely very thick & very lightly pinkish white. Beyond that, beans definitely played a huge part in Italian food in my house when I grew up. That love for them has carried on into the rest of my life.
As a Brazillian guy, it's interesting to see some of the Italian words for food, because we can see where some of OUR words for food came from. We've had a lot of italian immigrants in the past, and they sure brought their culture! Like, in Brazil, we call pasta "Macarrão", so seeing that "Maccarruna" is a way of saying it in an obscure dialect kind of explains it (I'm guessing that the dialect was less obscure over a century ago when the Italians came.).
In the pre roman times in Italy pasta was called "laganon" (from wich derives "lasagne") but also "makària" or "makarṓnia".
Interestingly "makària" means "blissulf food" since pasta was a food traditionally offered during funeral ceremonies.
interesting
And you also have "calabresa" sausage, right?
Portuguese is a Latin language as Spanish and French. No surprise.
Well "maccheroni" is the Italian name for one kind of pasta, but is also a very ancient word, so each region of Italy uses that word or a similar one to name different kinds of pasta. In some regions they are like larger bucatini, but not much larger. In other regions they are still tubular, much larger but shorter (about the size of a finger) and notabily smooth as opposed to rigatoni (almost the same shape but with external ridges).
I mean while Maccaruna might be an alternate obscure name for fileja, you can find various kinds of pasta called "maccheroni" all over Italy, it's a very common word.
As an American with Mexican descendants my observation is that so many of our recipes are so similar...I have a clay pot were I cook my pinto beans every other week (I freeze them in quart bags and take them out as I need them). We eat a big bowl of freshly made beans with a sprinkle of raw onions and jalapeños and sop up the bean broth with some bolillo, we have rice and beans, and we have Ranchero beans (unless you add a beer to the broth then they turn into borracho beans.
Thank you for sharing your recipes and your history with us. 😍😍😍
My parents born in southern Italy & my brother's both in Italy too,then when they moved to Australia,I was born here.we also eat the beans with olive oil & raw onion .another popular & favourite way we eat them is with cooked greens with garlic - olive oil,& a crusty wood oven baked bread.
It’s actually called borracho beans? Drunk beans. Love it!
Ranchero / Charro beans: Beans, Pico de Gallo soffritto (green chiles, tomato, onion), bacon, salt, a little garlic tt.
Borracho beans (fagioli Ubriachi 😂) same as above with a can of pale beer.
Harper actually said in a video, that they get their clay pots from Mexico.
Maybe because Italy is close to Spain and the Spanish brought it to Mexico.
I make a soup every winter that has chicken stock, onions, carrots, celery, sausage, cannelini beans and spinach. It’s really good and perfect for cold weather.
Yum !
2nd comment I couldn’t resist after watching how he loved the Cowboy beans dish, Harper is a lucky duck when he married an Italian wife. He will always eat like a king. Eva is a wonderful cook.😘
Eva, I appreciate your ‘peasant’ food recipes such as cannellini bean soup - simple and delicious! I am from peasant stock; my grandparents were born in the Emilia-Romagna region in Pievepelago, Italy. Please, even more ‘peasant’ food recipes!
Ciao! We don’t know what “peasant” food is, it is just italian food! 😉
@@PastaGrammar In fact, we Italians do not distinguish between "peasant food" and "aristocratic food". We just talk about great Italian food ! For example, a "Carbonara" could be "peasant food", but we find it in the best Italian restaurants in the world, as a great classic and famous dish of the Italian cuisine.
the large majority of typical italian dishes come from peasants, that's the reason our food is simple and genuine. There are no frills, no cheats, nothing extra besides what's needed.
cannellini... cannelloni would be something different
@@PastaGrammar My mistake. I should have written: “…food recipes that originated from peasant stock”. That is, food that the peasant class ate decades and even centuries ago.
Yes, bread! I was actually searching for a bread-making video yesterday from you guys but unfortunately there was none! Please share one ;)
You found a real gem with Eva. She cooks authentic dishes like the old Italians did.
She’s a rarity.
Eva pronouncing "pasta e fagioli" was gratifying.
Her sharing the recipes was great.
Pointing out Harper's increasing obsession with pasta was cheeky.
But, Eva's question at the end of the clip, albeit unscripted, was comic genius and utter gold.
You guys are, as we say here in the Land Down Under, "worth more money"!
Non so come ci riuscite ma per ogni singolo video riuscite sempre a tenermi attaccata allo schermo, avete una complicità, modo di fare e di spronare chiunque a provare le ricette della nostra cultura culinaria Italiana, che mi stupisce non vedervi in una emittente televisiva. Vi seguo anche su Instagram e vedere che le persone provano le ricette che gli avete insegnato mi riempie il cuore... scommetto che vi invieranno per tutta la settimana foto con le ricette di fagioli viste oggi!
Speriamo di sì!!! E grazie mille delle tue parole! ❤️
Ho sempre pensato che se Eva e Harper girassero una versione italiana dei loro video non ci sarebbe più storia per nessun altro Master Chef o Food channel.
we live in crete greece and theres a lot of bean dishes here. in the winter months we eat a lot of dry beans cooked in a very similar way. when we have the first fresh broad beans of the year its always a treat to have them with garlic, ribbons of fresh zucchini and fresh parsley. swimming in olive oil and lemon juice lol. we love your vids and really enjoy your recipes. blessings from crete
One of the healthiest places in the world!
Hi in Crete from a New Mexican living in Washington. Have a great day.
@@riograndelily8344 thank you, you too
4:39 I made this tonight and all I can say is that has no business being that good. HOW?! JUST HOW??? It's stale bread, beans, salt, a little chili, peppers, olive oil and water. Those ingredients without context don't sound like much. It's like...how could you could make anything flavorful and satisfying with just that, but...wow, you can! I'm just flabbergasted at how flavorful and incredible this is. The texture with the softness of the beans and the peppers with the crusty bread is just...omg. The olive oil drizzled on top is a must. One of my new favorite dishes. I am blown away by each new Calabrian recipe I learn! Fantastic!
We always had pinto beans. I usually soak the beans in cold water overnight and rinse a couple times before cooking. Sometimes I go as far as to put a little baking soda in the soak water to cut down on the gaseous side effects. As for bread, ABSOLUTELY I want to see Eva make bread.
You remove a lot of fun by Rinsing the beansXD
@@sonogabri1 The Gas from the ass isnt there anymore if you rinse them :D
@@sonogabri1 your welcome
I have had numerous bean dishes in Italy that blew my mind, particularly in Tuscany. Some were very simple dishes, but a whole lot of flavor bursting in the mouth. What they do with beans and sausage in Tuscany is beyond mere word description. The truth is, I didn't appreciate beans until I visited Italy. If Eva wants to share more bean recipes, I'll be eager to watch. Thank you for sharing.
Italian beans and tuna salad is also really good. They have canned ones already made. The Western theme was very fitting :)
She. Is such. A good cook!
One of my absolute favourites is beans cooked in a variety of ways. Of course, being Italian-Canadian, my Marchegiano and Calabrese nonni cooked their regional bean specialties like Fave in Porchetta and Pasta e Fagioli. We also make a bean recipe called Fagioli e Verdure, which is a thick soup like dish consisting of cannellini beans, escarole and fresh Italian pork sausage meat. I’m getting hungry just typing this out! 😋🇮🇹🇨🇦
I'm an talian from Marche regione and i have to say Fave in Porchetta and Pasta e fagioli "marchigiana style" are VERY good!
@@branc2658 bravo! 👏
I can't stop laughing at Harper's poem & Avas' question, What does this TOOT mean? too cute guys!
Bud Spencer and Terence Hills favourite dish from their Movies! Lo chiamavano Trinità...! I have to watch it again!
Ok, the Fagioli alla Trinitia in this video are freaking unbelievable! So good. I made a huge batch using a habanero chile, and used the leftovers as enchilada filling. So. Good. 😋
When I was growing up we always had white beans and escarole with hot red pepper flakes and lots of grated cheese. My grandmother made lentil soup and all us kids were so happy when she did. All your recipes looked so delicious. I always love to eat stale Italian bread. Great to see you both and have a great week 😀.
White beans and escarole is truly the food of the Gods!
@@monkeygraborange This was also so cheap and so good.
Hi Cheryl. Us too.! I still cook these soups the same way. "Scarole e fagioli" & "Pasta e fagioli" (for us was Ceci with Ditalini or small elbows in red tomato sauce, also with some pepperoncino" and lentil soup with carrots, celery, onions and tomato paste as a base for the broth and with very small thin egg noodles)
Unlike Eva's, which all of her food looks and is amazing!, ours, and we're from the south as well (Napoli/Caserta), is a soup that you eat with a spoon, also amazing! : )
The Simpler a recipe is the better it tastes and often its the heartwarming reminder of the good old days when you where young
omg... another eye opener. My aunt and uncle had this all the time. Totally forgot about this dish. What a great cold weather meal. Thank you. Yes, I would love an easy homemade bread recipe....
Watching you cook it´s like watching my Nonna cook. The third dish you make, with some variations, is the one my Nonna made. Here in the summers of Buenos Aires, Argentina, an Italian from Catanzaro got used to preparing the beans, with lentils and some cold green leaves in a salad, with a little "peperonchino" on top. You always make me smile. Greetings.
One of my favorite dishes growing up was when my Nonna made cannellini beans. She would dip stale bread in the bean sauce and would drizzle olive oil, wine vinegar, and oregano on top.The grandkids, including me, preferred this to the minestra or pasta that the beans were for. Buon Appetito!
Is no one going to mention the amazingly trippy, in the best way, pasta grammar Morricone inspired song? Brava!
Being from the Deep South, we eat red beans and rice all the time. Butter beans are my favorite. (Great Northern beans). I always have a problem with the butter beans just breaking up bc they are so tender. I’m gonna try the “no stir” method. Thanks so much for your channel content 😊
I usually eat pasta e fagioli like a soup with a spoon with tubetti. Tubettoni with black beans and cozze! I m from the south, Napoli (Bud Spencer city! 😆)
As an Asian Indian we also love beans
We often add a dash of asafoetida or sometimes known as hing
It is said to be kinder on the tummy😀
I had a recipe that called for it but left it out after smelling it. Smells exactly like rotting onions.
Thanks for the western shots and the background story to the shot of Trinity eating. 🤠👢🐎
Pasta fagioli reminds me of being at my grandmas. Such a perfect comfort food.
We used to eat navy beans and bread as a child. Love it.
My grandma is a beans ninja, I've been eating that stuff all my life. Never got tired of it!
When food was scarce ( everywhere in the world) because of poverty. The inventiveness and creativity of the Italian housewife was tops in the world. This is why there are so very many different Italian recipes . Best of all though is the fact that the same recipes vary tremendously from region, to region,or even from village/ to village. I ADORE Italian food !!! Thank you both for your fabulous video's. 👌
The thing about Pythagoras possibly came about because a lot of beans are toxic raw. Now for the fun part :) My grandmother taught me how to make a dish she fed her kids when they were dirt farmers. It was simply kidney beans, rice, salt and pepper and a little garlic and olive oil. It was so much like the Mexican beans and rice that I was shocked the first time I had the Mexican version. But it's a simple and delicious meal, lunch or side.
I LOVE her accent! Could listen all day!
I would LOVE to have HER create a cookbook of all her recipes. :) I would buy it for sure!
Do a beans 2 please! I was introduced to Italian beans a few years ago, but good recipes are so hard to find for amazing Italian bean dishes.
I’d love to see how Eva makes bread 🥖
Post-poem question (Eva): "What this "toot" means?" LOVE IT! This is the best Italian cooking show on UA-cam.
You know, it’s so interesting… and obvious.. how Eva is SO proud of being Calabrese. That, in-addition to being Italian. Italians are very dedicated to their region. It’s really great. I am pretty sure I’ve never seen someone in my home state be so proud of being from Illinois. 😆
😂😂😂
Maybe that's because it's Illinois. 😉
In all seriousness, I think it depends on the person and the state and what specialities they might have. Even here in MN I see a lot of people who are proud Minnesotans. (We've probably bonded over freezing for over half the year.) But think Texas BBQ... or any state with regional BBQ!
Hello
I'm from Illinois also!! 😘
I loved this video. It reminded me of my mamma when she used to make pasta and fagioli. She’s long passed away now. Thank you for the memories ❤️
A bread recipe, or recipes, would be great. I love the bread in Italy. And thanks for the delicious and inspirational bean recipes.
I'm from the south and grew up eating beans . Growing up in New Orleans every Monday was bean day usually red beans and rice with some kind of seasoning meat with sausage on the side of cooked in them. I'm definitely going to try some of Eva's recipes.
At my house we often make beans in the "pignata", a traditional terracotta pot, we put it on the side of the fireplace and leave the beans to cook from the morning 'til dinner time.
where can one get the beautiful pignata? i've seen them in many videos even from my father's village.
I tried a version of this and loved it! I made a huge pot of veggie soup (onion, garlic, red cabbage, cauliflower, and yellow split peas), and served it atop cubed and toasted olive bread. Yum! I had it for a late breakfast, which seemed perfect.
I suggest you all to check out recipes for a pasta e fagioli soup-style, cause it's also to die for (as long as it's Borlotti beans!)
We will!
Bellissimo omaggio allo 'Spaghetti Western' e a Terence e Bud, tra l'altro film girati in gran parte del tempo in Calabria. Beautiful tribute to the 'Spaghetti Western' and to Terence and Bud, among other things films shot most of the time in Calabria.
Harper and Eva are you planning to do a cookbook? I would love to have all of these recipes in book form. Love your channel 🌶🌶🥖🥫🍝💙
We are working on!
Now I have to cook a pot of beans. One of my favorites are garbanzo beans. Definitely would LOVE to see Eva bake bread!!
Beans and Grains (carbs), two perfect matches found in nearly every culture, every nation, every being who is subjected to the whims of agriculture. For good reason too! From a biological/nutritional level, each contains what the other lacks which makes the two a solid pair as they work synergistically with one another, this is why you can see evidence of legumes and Grain paired with one another in nearly every corner of the globe, for both edible grains and beans exist nearly everywhere. Here in America, even before European expansion, there exists Maize(corn) and beans. Paired with winter squashes they form what is known as the three sisters called as such due to their synergistic qualities when planted with one another and when eaten together in food. Due to this quality, the Three sisters are culturally important in nearly every native American Tribe, with the two most consistent appearances of the three being Maize and Beans, a grain and a legume.
Another reason they are grown together is because they are all "heavy feeders" & need similar soil to grow & large quantities of water.so by planting the beans next to the corn the beans can climb up the corn,with out needing to use garden stakes,& the squash grow along the ground shading the soil so it doesn't dry out,since they are all summer vegetables.that way you only have to water in one area & save on water& time.ive grown them using this method,& it works wonderfully.especially,since I'm in South Australia & the summers can get hot & dry.
Here in Italy 3 sister are... Sedano carota cipolla... Like "soffritto"... But all is right 👍
We usually watch on our laptop but today it's on our big screen TV. My husband (who is vision-impaired) can see it so much better now. Duh! He loves this show, too. We could watch you two eat all day long.
Thanks for the bean recipes! I have a bag of cranberry beans, and I’ve been looking for a recipe for them. Your cowboy beans look delicious, and I can’t wait to try it. I’ve been baking my own bread since the beginning of the pandemic. I would love to see how Eva makes hers.
I say YES for Eva’s bread video.. please please please 🤩
So hungry after watching this week's video - loved it and the recipes! And yes - would also like to see Eva's bread recipe in a video......great job with the wooden spoon Harper...
In my house growing up we had escarole with cannellini beans pasta fagioli. There were beans in the winter and beans in the summer. I helped my mom and Nonna she'll the beans when I was little.
Using dried beans in cooking gives extra flavor to the dish.I will be making these.They look so good.
Your are so right about all of the different ways people make pasta fagioli. My Mother (who is American with Sicilian background) makes it with Vermicelli Tagliati pasta, red kidney beans, garlic and grated Parmigiano Reggiano or Asiago. Then a tiny bit of ground black pepper after it's done. She does not add tomatoes.
Salve. Sono Carol. Qui in Italia da 50anni. Io faccio un soffritto a parte che aggiungo ai fagioli e poi cucino la pasta dentro i fagioli col loro brodo. Ricetta della mia suocera Sarda.
Verdes & cannellini crisp bread either with or with out sausage- I could eat greens & beans everyday!
Of course we need a bread video please ❤️
The "Paastaa Grammar" song during the outdoor bean cookout was amazing! The bean recipes were great too! 😉
Yay Calabria rules I agree ☺️😍 thank you Eva for your recipes, the cannelloni beans are one of my favourites and I want to try the one we ugh peppers, chilli powder snd olive oil. Grazie ☺️
I looooooove beans. They are so rich and creamy. Such a savory delicious treat and healthy too. Can’t beat them! Thankfully my guy handles them well too.
Hahahah now we also have Pasta Grammar jingle :D
Some considerations about Harper:
- as a video maker: you're great!
- as an eater: congratulations and I'm envious!
- as a cook (not in this video): you learn fast and I see Eva is a great teacher.
- as a poet: I think the effort is not enough ;-)
- as a singer: nobody's perfect :D
Thank you Eva and Harper
😂😂😂😂
I just love you guys. Bet Harper was loads of fun after eating all his cowboy beans!!!
"Pasta é pagioli" as i used ti call It, was one of my favourite dishes as a child and still these days i eat tons of it . That being said, i love both rendition but all time favourite Is "pasta patate, cozze e fagioli". It tastes hevently but it's gonna leave you behind talking all night long 🤣
😂😂😂😂
A beautiful "vegan" Italian bean dish!!! I love it. I make this all the time! I add pasta and call it Pasta Fagioli! As a child I called it Pasta Vazool! I have to add, that when I put in the pasta, I leave out the bread. Sometimes I add tomatoes, sometimes I don't.
That was very unexpected and we love beans here in deep South TX and my husband being from Mexico these are definitely going in my recipe memory!! Yum y'all!!!😋💕
Orecchiette con cime di rapa (turnip greens but I don't know if the translation is correct...)! It's a dish from Puglia, hope Eva will show the recipe because is the only way to eat orecchiette!
@@rossellasavio5703 hai sbagliato a scrivere e il messaggio qui?
Yesterday I was unable to choose between beans and peppers or pasta fagioli, so I figured, why not combine them? Worked out perfectly 😁👌
Thanks guys! I love those naturally traditional vegan dishes that you showed us. 😍❤️
I was about to say the same thing! These look so amazing and I am going to be trying these.
Greetings: amen 🙏 alleluia: ( fwiw) there is a cookbook for Cooking Vegetarian with a Slow-Cooker which showed me how to do white beans with dill and olive oil; amazing 😉 book : like slow- Cooker Beans
Greetings: amen 🙏 alleluia: in thanksgiving: GOD BLess
I love cannellini beans! Pop a can into a pot with a bit of stock and some butter, a bit of garlic, herbs and spices. Have it with some cornbread or a pepperoni roll. It's a fantastic mid day meal.
I'd definitely like a bread episode. But also a sage episode - It's my favourite herb and I'd love to learn more about how it is used in Italian cuisine
One really common use is dressing ravioli with a herbs and ricotta filling with butter and sage
Have you tried pineapple sage? Delicious!
I love u harper!!!! Your insides are truly ITALIAN!!!!!
Thanks for honoring the beans! If you see Anasazi beans where you live, try them! They are a very pretty, delicious, regional, native southwestern bean.
We have them in our pantry and we will try soon!
Cool!
I love that Eva told Harper that he was talking with the country that mastered "western movies". Yes to the "Spaghetti Western"!!!
Brazilian people love beans with rice, it is a traditional dish as pasta in Italy. Fun facts: 1 - all pasta in Brazil is named macarrão; 2 - 80's Brazilian people love Bud Spencer and Terence Hill movies.
I discovered Terence Hill and Bud Spencer movies in Brazil in the 70’s and then my mum told me she dated Bud Spencer when he was a swimmer on the olympic team.
@@ggoannas so cool! Also, check out old pics of Bud Spencer, he was very handsome 😍
I loved learning that bread was traditionally preserved by slow toasting it… makes so much sense. I know other cultures would ‘dry’ their breads too. But it makes the idea using ‘stale’ bread so much more appealing to me now.
Drying bread makes crackers. What planet are you from?
Eva, next time try to make "Pisarei e faśö", a tipical dish (fresh pasta dish) from Piacenza. They are amazing.
This is one of my favorite dishes. I didn't know it existed until I went to the Colli Piacentini. I don't know why it is not more popular in America - maybe because Piacenza is not a huge tourist destination.
@@cisium1184 Eva doesnt make many Northern dishes that Ive seen, and Piacenza is like Lombardi or Veneto? Maybe Emilia?
that wedge of emilia sticking between LOMB/VEN sconfusesd my geography
@@ZakhadWOW Yep, it's in Emilia. On the Po.
@@cisium1184 tip to tip, EmiliaROmagna rivals Apulia for massive length.. overlaid on other European countries a is a bit eye-opening
YES! A bread video please! As for beans, I enjoy them in riboliita.
To add to the confusion about those filei or maccaruna... they look just like my (neapolitan) fusillata casareccia. And my first language, Swedish, has adopted "makaroner" as the word for all shorter-than-spaghetti shapes of pasta. Grazie mille
😂😂😂
Oh my goodness, we grew up on so many bean dinner!!! Especially cannellini beans, “Che Che” beans (aka chickpea/garbanzo beans)
Love beans, I’ll definitely be making these recipes. Also, I for one would love to see Eva’s bread recipe.
I am using more and more beans, for multiple reasons. Number 1: they’re delicious; no 2) fiber. But that swirling g thingy motion? It’s become known in my house as a simple “shwooshle” I totally get your point, Eva! So much fun watching your channel!
Great video guys. I too HATED beans as a child, but now I have come to like them better. They still are not my favorite dish, but if cooked properly they can be good. It ‘s interesting to see how pasta fagioli is prepared in southern Italy. In Abruzzo, it’s more like a soup and eaten with a spoon. My mom uses ditalini pasta or sometimes she will break thin spaghetti into small pieces when she makes it. I will have to try making the beans & pepper dish for my father. I think he would really love it. Thanks for the recipe. 😉👍🏻
This is genius
Love the old world information of the regions the dish originated, the history but most of all the both of you interacting with each other is priceless. I hope somebody puts Yall on tv and give yall a cooking program. Yall are the best thing pn UA-cam.
Have y’all tried Southern style beans cooked low and slow with a ham hock? So good 😊
One of my favorites! I also love US Senate Bean Soup. Simple but delicious.
Yes, my grandmother would make a big pot and I'd get so excited ...
Harper, you are the biggest instigator of all time. And I mean that with admiration. You bring out the best in Eva because she loves you so much. It is written on your faces. Your videos are the best of all UA-cam offers.
Harper is talking Italian with his hands @ 5:44..love it!!!
ohh the glorious mediteranean kitchen. Sending love from Athens Greece and our national dish, is not mousaka, is not souvlaki gyros, but FASOLADA
Really? 😳
@@cosettapessa6417 yes ! as Greece was a very poor country (oh and still is, but now its modern era style haha) meat was not often on the table. So fasolia after left in water for a night, boiled with tomato, carrot, wild celery, onion, garlic, olive oil ofcourse, salt, peper, cinamon stick and bay leaf was the best soup, and actualy with old bread and olives
@@MariaAya phaselos in ancient Greek. So fagiolo comes from Greek 😅
@@cosettapessa6417 siii
I love the cannellini is the best because of the taste and also the nutritional value is very high. I cooked them with onion tomato and bay leaves and add salt and pepper to taste. Sometimes I have them with black rice. Today I will have the soup version that it is a cloudy day today and I am hoping for more rain here in Panama😊
11:15 the editing on this one was DIVINE😂😂
Yes, I’m used to it being a soup more than anything. And one of my favorites.