This is GOOD and this is REAL. Beside that you wanna hugh to cuteness this granny nanny, you see how lovely she cooks. Just honest food, so heart warming.
What Pina doesn’t seem to realize is that viewers relish all of her advice and skill! So glad she decided to be on the show and share this recipe! This looks really incredible.
She explains everything so clearly. I wonder if she was a teacher earlier in her life; she has that way about her. And I love the highlights in her hair!
This definitely was not an easy dish...I appreciate granny for her patience and specially her hands ..My god...those details of peeling the skin of onions and pepper’s ... and the end result..delicious 🤤 ☺️
This did my heart a world of good!🥰 Taking the time to prep the onion membranes, to remove the zucchini centers but repurpose them, to peel the peppers...labors of love. The partakers better show her some real appreciation. Thank you for the inspiration, nonna!😘
Unfortunatley this is such an unknown italian specialty, my grandma from Genova always made them and it's absolutley amazing!(altho in our area we make them vegetarian) Thank you for sharing Vicky! on a side note the bread soaked in milk like that we also use it to make regular meatballs they come out much softer and fluffy than using breadcrumbs.
@@sinaain it's with potato and the scraps from the veggies no bread, dont want to advertize here but if check the last video i uploaded there is a veggy cake typical from liguria that that is very similar to the filling you would use for the stuffed veggies the ratio potato/veggie (1:1) changes a bit, for the stuffed veggies normally would be 1 part veggeis 1/2 potatoes.
They make these all over Liguria and into Northwest Toscana. Every restaurant in my area has them on the menu, usually as appetizers. My mother taught me to make them both ways: with meat and with just vegetables. They're absolutely divine. I love to eat them with just a salad for a nice lunch or light supper. Pina's style of cooking is emblematic of Ligurian cooking and Ligurians themselves. They are obsessive about the details and getting everything perfectly right, and so, peeling off the membrane of the onion so it's not tough, and the outer peel of the peppers for the same reason and so the shape remains correct. It goes for taking out the heart of the garlic so it won't be so bitter and hundreds of other things. They're perfectionists, and that's why their delicate food is such an art form.
This is really nice observation of Ligurians. My grandparents on my father's side came from Liguria and I remember my grandmother taking a lot of time and care to prepare her food. I definitely saw myself, my personality and my career choice in your comment.
PastaGrannies is like a little ray of sunshine on an otherwise less than happy day (for me, at least)! Also still praying for a *Noodle Grannies (Noodle Nonnas?)!* ^.^ Those Japanese/Korean/Chinese street food videos are so popular but it'd be nice to see what the home cooking is like.
This makes my Zeneize heart happy! My grandmother made these and there’s a recipe that’s been in our family for generations! Of course, none of it’s measured! We do use a little bit of spinach and no meat. This just reminds me of one of my favorite family traditions and family foods! Thanks so much for making this video!
at 7:03 she says that it is also made in winter with artichokes (carciofi), but the subtitles say anchovies for some reason besides that, this looked phenomenal
It happens every now and then that the subtitles say something different from what the grandmothers say. For example (apart from the artichokes) our dear grandmother here says (7:01)…."in inverno” (in winter) and the subtitle says "Christmas". :)
@@aris1956 yeah i noticed that too, but since the difference might be substantial when changing artichokes with anchovies, i wanted to point out the other difference which might come to help some viewers
Lovely sounding dish. Watching it made me think about growing up in the 70's. My parents had grown up with rationing & a lot of that ethos still held sway in their cooking. Meat was a treat & when we ate it we didn't eat a lot. Much like traditional Italian cooking the meat is an addition, not always the star of the show. I think too many folk rely on it as being the main part of the meal everyday. Little tricks like adding oatmeal to minced beef were common place as they made it go further...also tastier [adds a nutty flavour] & healthier. Dishes like Pina's are a healthy option & cost saving too. Brilliant video as always Vicky, they help me relax into the weekend. Thank you.
This is the best& so making this tomorrow! Ty for posting. And yes.. you must peel the veggies.. key and thats how I know this is good. So excited.. again .. ty for posting this true gem... I'm greek and the mortadela is a spin ..sounds delish. I love that she branches veggies or boils first. I hate recipes and veggies still hard. My Thea taught me that too.. 💖💖💖
I was looking forward to this great Ligurian classic. For the vegetarian version, which is equally legit and traditional, boil a couple of potatoes and replace the meat and mortadella with them. Otherwise, same procedure. In my family we always add a hint of fresh gralic (you can just squeeze the juice if you prefer). Marjoram is absolutely essential. If tresh marjoram is unavailable, add plenty of dried marjoram. The further west you go, the more common it becomes to also use the tiny, local eggplants, which are literally egg-sized, and quite peppery in flavour. Hard to come by outside Liguria, but other kinds of small eggplants can be substituted. I thought a breadcrumb topping was de rigueur until I saw this version. Amazing how many versions exist.
This rich version wasn't used in my family. Too expensive for my grandmother and mother, who had come out of a war (well, two, in Grandma's case). Only leftover meat (bollito, arrosto, pollo... whatever was on hand) was used. Or the vegetarian version was made. We always added the mashed pulp from the zucchini and the smaller parts of the onions to the filling. Nothing was wasted, and actually the filling gets even softer and tastier.
I made this with peppers last night and I am here to tell you, the bread does soak up the buttery juices! (3:51) The dish is stellar (and easier than it may look). I put on my pearls and took a picture when I took it out of the oven. More Pina, per favore!
I love monterosso. In 2018 I proudly hiked from the sea up to the very top, along the ridge. It was a glorious life moment. Immediately upon decent I had the best and only frito misto ever. Paradise.
The mortadella is an interesting touch. I never soak bread, just use crumbs, but maybe I should. I love the idea of onion cups. I might make stuffed tomatoes and big stuffed onions.
Ms. Vicky, another outstanding video with the pastagrannies & Ms. Pina's recipe looks delicious. We do have somewhat similar recipes in Appalchia such as whole stuffed bell peppers with the top cut off, membranes & seeds hollowed out then filled with any filling, one popular one is ground beef, steamed rice, onions, minced garlic, tomato sauce, & any shredded/grated cheese you prefer, there are to many more to list & it would take pages to list them. God bless you all
hi Steve, the addition of rice always reminds me of the Greek style of cooking stuffed veggies based on my teenage holidays in Corfu! best wishes, Vicky
Such a lovely and lively lady. I like how she talks and tells. The thing is the meal she has done is almost completely similar to a Turkish meal which is called ''dolma'' meaning filling. There are several types of it, and at home, we make it with green bell peppers, zucchinis, onions, eggplants, and tomatoes. Instead of slicing her way, we cut horizontally and carve them, not the onions. I love when I see similar dishes.
For that matter, if you have access to grape vines, pick the baby leaves that do not have veins yet, and cook them for an hour with crushed tomatoes. Delicious! It turns purple.
@@nonenoneonenonenone we have a dish made with grape leaves called ''sarma'' literally meaning wrapping. The leaves are somewhat pickled so they can be used during other seasons. However, sometimes we use fresh leaves that are big enough to wrap the filling and young enough to be edible. We boil the leaves pickled or fresh. After they are ready, we put the filling made with rice, minced meat, olive oil, and spices, and wrap it with the leaves. It is kind of like cigarette making. Then we cook it over a fire or in the oven.
Love stuffed veggies. I had stuffed mushrooms only the other day. I quite fancy trying stuffed onions next time as a change. No cheese for me obviously but pretty similar filling ingredients. Cheers Vicky.
I' m from Sestri Levante, 6km from Chiavari.I have never seen meat cooked before nor put water in the pan. it is also true that even classic recipes vary even a few kilometers away😂. in dialect they are called " i pinn"(i ripieni) or " verdue pinn-e"(verdure ripiene) and are spectacular especially at room temperature, never hot.
I've had this channel on my youtube for a while now-- its special when I think about it more. It's incredibly authentic food that you dont really see anywhere else. it's such a shame that the cuisine of america has become so streamlined. It's all the same thing- slightly different here and there.
The dish in this video, with some modifications to the flavor since I lived in Calabria instead of Liguria, is what I remember as my favorite thing Italians ever cooked for me during the two years I lived there (:
Allora, questo vuole dire che quando vengo per la prossima volta in Liguria posso provare questi "bocconcini" ? Quest'idea mi piace !!!!!! Grazie ! Thanks a lot to Senora Pina !
Tina is so lovely! My granny makes a similar dish but she usually uses the "lesso", which is the meat used to make the broth! I should point out a little typo: she says that for christmas she makes the same dish with artichokes, not anchovies :)
Beh... the time she will not be here anymore, of course as far possible because she has the age of my mother, me and my cousin (her daughter) will have a permanent remind of her. Must try to convince my mother too.... 😄
This is GOOD and this is REAL. Beside that you wanna hugh to cuteness this granny nanny, you see how lovely she cooks. Just honest food, so heart warming.
What Pina doesn’t seem to realize is that viewers relish all of her advice and skill! So glad she decided to be on the show and share this recipe! This looks really incredible.
We love Pina! We're so happy she didn't cry or die! ;-) She's such a great teacher! Thank you Pina and Vicky.
hi Kate, Pina will be so thrilled to read your comments 😊🌺 best wishes, Vicky
What a lovely lady. It's always nice to see an older person who still has a cheeky smile and sparkling eyes. And a wonderful sense of style!
I love the way she is all dressed up for the camera. Pearls are a must! Ahahah ❤️
Many Italian people are like that. You want to do "bella figura" which is difficult to translate but means something like "beautiful impression".
Gotta appreciate granny Pina cooking in pearls (and makeup). 😆
I loved that relieved sigh at the end. She was so nervous!
Well done Pina! The veggies look amazing!
She explains everything so clearly. I wonder if she was a teacher earlier in her life; she has that way about her. And I love the highlights in her hair!
I love how she dresses up with her pearls and Lacoste shirt. She even has blue eye makeup to match the highlights in her hair. The dish looks amazing!
This definitely was not an easy dish...I appreciate granny for her patience and specially her hands ..My god...those details of peeling the skin of onions and pepper’s ... and the end result..delicious 🤤 ☺️
Pina is such a delightful woman! Thoroughly enjoyed this episode!
Great recipe and amazing Lady! What a cheeky personality with her blinking eye and lovely cat Margot! She was so proud of her dish and rightfully so!💕
I suppose it's in the family 😅
She's my aunt 🙃
This did my heart a world of good!🥰 Taking the time to prep the onion membranes, to remove the zucchini centers but repurpose them, to peel the peppers...labors of love. The partakers better show her some real appreciation. Thank you for the inspiration, nonna!😘
I hope you do feel better, and how are you doing?
Love her blue hair and blue eyeliner. (And the recipe looks, fantastic!)
Watching this I almost cry... That's how my father used to prepare being far from ligurian 👍👍👍
This Granny looks just like my mother's granny did! Right down to the glasses and pearls! Amazing
Italian older women are very formal
Now that’s a nonna who wants to look amazing for the camera! Brava!!
Unfortunatley this is such an unknown italian specialty, my grandma from Genova always made them and it's absolutley amazing!(altho in our area we make them vegetarian) Thank you for sharing Vicky! on a side note the bread soaked in milk like that we also use it to make regular meatballs they come out much softer and fluffy than using breadcrumbs.
Would love the vegetarian recipe!
@@sinaain Replace minced meat with appropriate mushrooms+nuts that compliment the veg?
@@sinaain it's with potato and the scraps from the veggies no bread, dont want to advertize here but if check the last video i uploaded there is a veggy cake typical from liguria that that is very similar to the filling you would use for the stuffed veggies the ratio potato/veggie (1:1) changes a bit, for the stuffed veggies normally would be 1 part veggeis 1/2 potatoes.
@@lunafood1487 thank you good to know!
if you have a grandmother, we'll come and film you both 😊🌺 best wishes, Vicky
Pearls and Blue hair! Aw I adore Pina 🤗
i loooove italian grandma's kitchen!! small but very cozy and beautiful :)
I love the little blue tint to her hair. The veggies looked amazing
They make these all over Liguria and into Northwest Toscana. Every restaurant in my area has them on the menu, usually as appetizers. My mother taught me to make them both ways: with meat and with just vegetables. They're absolutely divine. I love to eat them with just a salad for a nice lunch or light supper. Pina's style of cooking is emblematic of Ligurian cooking and Ligurians themselves. They are obsessive about the details and getting everything perfectly right, and so, peeling off the membrane of the onion so it's not tough, and the outer peel of the peppers for the same reason and so the shape remains correct. It goes for taking out the heart of the garlic so it won't be so bitter and hundreds of other things. They're perfectionists, and that's why their delicate food is such an art form.
Tuna would be a good alternative to meat.
@@nonenoneonenonenone not in our country.i ripieni alla genovese sono con la carne non con il pesce.
What would be the filling for the version without meat?
This is really nice observation of Ligurians. My grandparents on my father's side came from Liguria and I remember my grandmother taking a lot of time and care to prepare her food. I definitely saw myself, my personality and my career choice in your comment.
I love the personalities of the grannies. Such lovely, warm and funny women.
I love Pina! She seems like she would be so fun to spend days in the kitchen with, learning to make amazing dishes.
There are few dishes I like better than stuffed peppers. This dish takes it to another level with the zukes and the filling type. Outstanding!!
Pina's blue hair is giving me life!!!
I can imagine eating about..... all of them😋 what a lovely dish from another beautiful Pasta Granny, thank you.
I grew up with these! But my mom didn't use meat, only mortadella... In summer this is a refreshing nutritious dish.... Thank you Pasta Grannies!
Love the touch of blue in her hair!
PastaGrannies is like a little ray of sunshine on an otherwise less than happy day (for me, at least)!
Also still praying for a *Noodle Grannies (Noodle Nonnas?)!* ^.^ Those Japanese/Korean/Chinese street food videos are so popular but it'd be nice to see what the home cooking is like.
one day it will happen! 😊🌺 best wishes, Vicky
@@pastagrannies great! ^.^
This makes my Zeneize heart happy! My grandmother made these and there’s a recipe that’s been in our family for generations! Of course, none of it’s measured! We do use a little bit of spinach and no meat. This just reminds me of one of my favorite family traditions and family foods! Thanks so much for making this video!
at 7:03 she says that it is also made in winter with artichokes (carciofi), but the subtitles say anchovies for some reason
besides that, this looked phenomenal
rats! thank you for pointing that out! best wishes, Vicky
It happens every now and then that the subtitles say something different from what the grandmothers say.
For example (apart from the artichokes) our dear grandmother here says (7:01)…."in inverno” (in winter) and the subtitle says "Christmas". :)
@@aris1956 yeah i noticed that too, but since the difference might be substantial when changing artichokes with anchovies, i wanted to point out the other difference which might come to help some viewers
@@cannuccia208 Of course ! Here it was right to point out the wrong translation of “carciofi” (artichokes).
Thank you, just said the same.❤
She's adorable! This dish looks so good. I'm definitely going to try this out for dinner. 😊
Lovely sounding dish.
Watching it made me think about growing up in the 70's. My parents had grown up with rationing & a lot of that ethos still held sway in their cooking. Meat was a treat & when we ate it we didn't eat a lot. Much like traditional Italian cooking the meat is an addition, not always the star of the show. I think too many folk rely on it as being the main part of the meal everyday. Little tricks like adding oatmeal to minced beef were common place as they made it go further...also tastier [adds a nutty flavour] & healthier. Dishes like Pina's are a healthy option & cost saving too.
Brilliant video as always Vicky, they help me relax into the weekend. Thank you.
My pleasure! best wishes, Vicky
If Nonas only knew their many gifts. Good lord that looked amazing!
"It I don't die today, I will never die." Most badass Nonna response I've ever heard.
She is too cute!! Love the highlights in her hair!
You are right.
Hello
This looks so delicious! This pasta granny is so cute with her blue tip hair!
This lovely Lady is a joy to watch.
Pina is a treasure!
This is the best& so making this tomorrow! Ty for posting. And yes.. you must peel the veggies.. key and thats how I know this is good. So excited.. again .. ty for posting this true gem... I'm greek and the mortadela is a spin ..sounds delish. I love that she branches veggies or boils first. I hate recipes and veggies still hard. My Thea taught me that too.. 💖💖💖
I’m in love with those blue tips on her hair!
Lovely! Grazie, Pina, and Pasta Grannies!
Thank you for the recipe! (and for teaching me something important about onions, I had never heard about it)
How do you find these incredible women? Making pasta and meticulous dishes like this must be the secret of a long life!
I think we need to see more Pasta Kitties like Margo! Another great video.
Just ordered the pasta grannies cookbook. It arrives next week.
It's a great book, one of the most thumbed through on my shelf. Think you'll enjoy it.
You will love it.
I have to buy it too!
I hope you enjoy it 😊🌺 best wishes, Vicky
I freaking LOVE the little blue streaks in her hair!
Glam granny and I love the sound of adding anchovies x
I wish I was so relaxed when I cook
I was looking forward to this great Ligurian classic. For the vegetarian version, which is equally legit and traditional, boil a couple of potatoes and replace the meat and mortadella with them. Otherwise, same procedure. In my family we always add a hint of fresh gralic (you can just squeeze the juice if you prefer). Marjoram is absolutely essential. If tresh marjoram is unavailable, add plenty of dried marjoram. The further west you go, the more common it becomes to also use the tiny, local eggplants, which are literally egg-sized, and quite peppery in flavour. Hard to come by outside Liguria, but other kinds of small eggplants can be substituted. I thought a breadcrumb topping was de rigueur until I saw this version. Amazing how many versions exist.
This rich version wasn't used in my family. Too expensive for my grandmother and mother, who had come out of a war (well, two, in Grandma's case). Only leftover meat (bollito, arrosto, pollo... whatever was on hand) was used. Or the vegetarian version was made. We always added the mashed pulp from the zucchini and the smaller parts of the onions to the filling. Nothing was wasted, and actually the filling gets even softer and tastier.
thank you for your insight 😊🌺🌺 best wishes, Vicky
Oh no. The cat is hungry. It wants some, too. Lol. That part was funny.
Love this lady! What a different dish...I would love to try it!
I made this with peppers last night and I am here to tell you, the bread does soak up the buttery juices! (3:51) The dish is stellar (and easier than it may look). I put on my pearls and took a picture when I took it out of the oven. More Pina, per favore!
Another charmer! And good to see more of you in the video, your on camera presence adds a lot.
😊 thank you, best wishes, Vicky
One of my favorite dishes. Very similar to my grandmothers recipe. You inspired.me to make these tonight.for dinner.
I love monterosso. In 2018 I proudly hiked from the sea up to the very top, along the ridge. It was a glorious life moment. Immediately upon decent I had the best and only frito misto ever. Paradise.
Tuscan percorino stuffed onions are divine.
La Pina è una bomba! Grazie, Pina! Stupende le verdure!! Faccio anch'io! Abbraccio!
L♡ved the blue highlights 💙 in her hair and pearls~ a little bit grandma a little bit Rock and roll
I love Pina's wink.
The mortadella is an interesting touch. I never soak bread, just use crumbs, but maybe I should. I love the idea of onion cups. I might make stuffed tomatoes and big stuffed onions.
She takes her time and is so careful. Vicky, love your hair au naturel.
thank you 😊🌺
I love the blue highlights.
The blue highlights and that wink!
I’m digging her blue highlights…❤️🇮🇹
Oh this looks splendid! Perfect summer vegetables! Making a stuffed aubergine today because it must be done.
Beautiful woman. I love that her blue hair matches her blue eyes!
Ms. Vicky, another outstanding video with the pastagrannies & Ms. Pina's recipe looks delicious. We do have somewhat similar recipes in Appalchia such as whole stuffed bell peppers with the top cut off, membranes & seeds hollowed out then filled with any filling, one popular one is ground beef, steamed rice, onions, minced garlic, tomato sauce, & any shredded/grated cheese you prefer, there are to many more to list & it would take pages to list them. God bless you all
hi Steve, the addition of rice always reminds me of the Greek style of cooking stuffed veggies based on my teenage holidays in Corfu! best wishes, Vicky
@@pastagrannies that is great, & it is very good with the rice
Such a lovely and lively lady. I like how she talks and tells. The thing is the meal she has done is almost completely similar to a Turkish meal which is called ''dolma'' meaning filling. There are several types of it, and at home, we make it with green bell peppers, zucchinis, onions, eggplants, and tomatoes. Instead of slicing her way, we cut horizontally and carve them, not the onions. I love when I see similar dishes.
For that matter, if you have access to grape vines, pick the baby leaves that do not have veins yet, and cook them for an hour with crushed tomatoes. Delicious! It turns purple.
@@nonenoneonenonenone we have a dish made with grape leaves called ''sarma'' literally meaning wrapping. The leaves are somewhat pickled so they can be used during other seasons. However, sometimes we use fresh leaves that are big enough to wrap the filling and young enough to be edible. We boil the leaves pickled or fresh. After they are ready, we put the filling made with rice, minced meat, olive oil, and spices, and wrap it with the leaves. It is kind of like cigarette making. Then we cook it over a fire or in the oven.
Making these with my mum tomorrow.
Delicious
Stay safe everyone from downunder
Love stuffed veggies. I had stuffed mushrooms only the other day. I quite fancy trying stuffed onions next time as a change. No cheese for me obviously but pretty similar filling ingredients. Cheers Vicky.
Why obviously?
@@b1k2q34 I don't eat cheese...
Ok but how cool is this lady? Favolosa a dir poco
That looks gorgeous
Those look wonderful!
I love how her hair has blue tips!!
This is really great. I'd love to have a try at this.
I' m from Sestri Levante, 6km from Chiavari.I have never seen meat cooked before nor put water in the pan. it is also true that even classic recipes vary even a few kilometers away😂. in dialect they are called " i pinn"(i ripieni) or " verdue pinn-e"(verdure ripiene) and are spectacular especially at room temperature, never hot.
So happy the video recording did not harm Pina! She made a wonderful recipe that looks so delicious!
this channel is always a gem :-)
I've had this channel on my youtube for a while now-- its special when I think about it more. It's incredibly authentic food that you dont really see anywhere else.
it's such a shame that the cuisine of america has become so streamlined. It's all the same thing- slightly different here and there.
Ma quanto è elegante Pina con le perle e la tinta blu 😍😉
Great video, very interesting foodies follow foodies. ❤️
Grazie tanto Pina💐
The dish in this video, with some modifications to the flavor since I lived in Calabria instead of Liguria, is what I remember as my favorite thing Italians ever cooked for me during the two years I lived there (:
This is amazing!!
Allora, questo vuole dire che quando vengo per la prossima volta in Liguria posso provare questi "bocconcini" ? Quest'idea mi piace !!!!!! Grazie ! Thanks a lot to Senora Pina !
Oh yummy,,, thank you another great dinner for me
It was the blue streaks in her hair that grabbed me
Tina is so lovely! My granny makes a similar dish but she usually uses the "lesso", which is the meat used to make the broth!
I should point out a little typo: she says that for christmas she makes the same dish with artichokes, not anchovies :)
Yeah, I saw that too....I’m sorry to correct your typo: her name is Pina, not Tina. 😉
4:28 that little, knowing wink 😉
I imagine the 12 dislikes have never been loved by a granny in their sad little lives...
Labour intensive but looks DELICIOUS! 🤤
I love this channel😍
Definitly going to be trying this one! We don't have good mortadella here, so maybe I could substitute chorizo?
It would be better pork with fat and lean, boiled with black pepper and garlic and then minced.
Una sfida per una futura ricetta ligure: il brandacujun. È una ricetta da pescatori, un tempo cucinata dai maschi anche nelle case.
ciao Maurizio, grazie per il suggerimento 😊👍 best wishes, Vicky
Beh... the time she will not be here anymore, of course as far possible because she has the age of my mother, me and my cousin (her daughter) will have a permanent remind of her.
Must try to convince my mother too.... 😄
My Nonna is from Liguria. She used to make them often, but she would say it in Zeneize - zucching ping and savolia ping (spelling? Chissa'? lol)
I want 6 too! Or 10 😋
Mia nonna li faceva spesso..mmm che bontà