Discover Teresa's crunchy breadcrumb and pepper pasta from Basilicata! | Pasta Grannies
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- Опубліковано 9 лют 2025
- Crunchy, savoury, sweet and delicious - everyone will like Teresa's recipe. The most challenging part is getting hold of dried Senise red peppers, but the internet is your friend. Use unsmoked sweet paprika if you cannot find the Italian 'peperoni in polvere'. This is an incidentally vegan recipe.
For the pasta: 500g semola rimacinata, 1 tablespoon of oil, 250ml water.
For the topping: 300g breadcrumbs, garlic, parsley, 2 teaspoons of ground sweet red pepper, 20g whole red peppers for frying (optional), olive oil
With thanks to the ProLoco of Senise, and to pepper producer Giuseppe Pennella.
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That looks like a recipe that has its origins in hard times. So inventive.
Ancho peppers are a good substitute for the fried peppers.
Gochugaru (Korean red pepper powder) is a good substitute for the pepper powder here.
This was an amazing pasta - I added garlic roasted cherry tomatoes
Thank you for sharing this.
The seasoned breadcrumbs are also excellent on salad.
I am vegetarian, so I always appreciate when dishes are presented that I don't even have to modify in any way. It's a plus when they are vegan, as is the case here, and as a true lover of chiles, this seems right up my alley.
I got a big kick out of everyone hovering around the table as Teresa readied the pasta! The pasta looked so tender as Teresa was mixing it and sprinkling the mollica over top to make it look “picture perfect!” TFS, Sharon🤗♥️🍝
I’ve just discovered Pasta Grannies, this is awesome. God Bless them. It’s so important to remember history and keep traditions alive.
So true, they know the little tricks that sometimes can't be conveyed in recipe books
Breadcrumbs... as the Italians say, poor man's cheese. My family is from Calabria, which is next door to Basilicata, and peppers are also a major part of their cooking tradition. You've been in some of the Arbereshe areas, where my paternal grandparents were from, and the word for that same kind of pasta is fileja. The pepper mixed into the breadcrumbs is new to me, though but it looks great. Sometimes I've been able to find that sweet pepper powder but it's pretty difficult to find in the USA, even online, but it's very worth the effort.
Maybe Eataly might stock it? 🙂🌺 best wishes, Vicky
Sweet paprika basically is sweet pepper powder
Texture is a conductor of flavor... The best chefs know that. This dish you've made is a delicious festival in your mouth. Good job
So happy to see these rare and tasty dishes.
And precious.
Been watching these videos for a while, and have never made fresh pasta before.....so outta knowhere tonight at 11pm i decided to give it a go! Using what I had to try and do something similar. Ended up with Pappardelle (I might have intended to do tagliatelle but I cut it a bit wide) Little bit thick (but im guessing more resting time would mean less shrinkage while rolling?) and while the water was heating in a pan, put some ghee (didnt have olive oil or butter at the moment) with some garlic, paprika and some chilli flakes. Really proud of my little bowl of pasta, really surprised myself with how nice it was, and easy! Seems like something that's easy to get in to, but with lots and lots and lots of room to improve over time! Anyway, just wanted to throw out a thank you (Grazie) for inspiring me!
Well done! Yes, making pasta is very easy. How long to rest the dough depends on the type of flour you used. With plain/00 flour, a good rest of an hour or so makes it easier to roll (it doesn't bounce back) so you are more likely to roll it thin enough. Semola rimacinata, as long as you haven't done lots of kneading, doesn't need a rest, and you can roll it out immediately. Have fun! 🙂🌺 best wishes, Vicky
Well, where do i begin?! First, how i long to taste those delicious, crunchy peppers!! Next, i am so grateful to have a glimpse of this beautiful world! Vicky, thank you for transporting us to such a special place. What can be better than cooking with friends and then sharing a meal with them? God love you, Vicky and of course God love our Pasta Grannies!! 🙏❤🙏💗🙏💝🙏💞🙏💕🙏💖😘😘🇺🇸
I'm glad it was a hit with you Maria! 🙂🌺 best wishes, Vicky
I know you’re right they make the world prettier ❤
I have no doubt you’ll hit one million followers this year 🎉
Here in the US.. Italians hang their peppers in their garages to dry out. I remember my mother Giuseppina, would fry them with garlic and olive oil, the crunch was perfection ! My father loved those peppers, he ate them like potato chips ♥️🇮🇹
It's about time Pasta Grannies to have a million subscribers this year. And I think it will happen! 🎉
I have just discovered Pasta Grannies and am loving it!! They’re all adorable and so talented ❤
Grande Cumma Teresa!!!!! Sei la numero uno, complimenti!!!! ❤
These videos demonstrate that spending time in the kitchen, eating well and socialising is a great way to stay young and healthy!
My journeys to Italy have, of course, given me experiences of beautiful natural scenery, history, culture, food and architecture, but they have also taught me a way of life. Italians have a very wise approach to it.
...you know, I have macaroni, paprika, dried aleppo pepper, parsley, garlic and bread; going to make this dish a l'Anglaise (in the manner of a mediaeval English monk drawing an elephant) right now. Thanks, Teresa!
That's how I feel whenever I try replicating a dish here. I'm doing the best I can but..... the difference is pretty stark.
Lol. Catholic monk ?
Bon appétit.
From a french (and italian) in and of Marseille (⚜️France).
I hope that you have also olive oil, peper and salt.
I'm hopeful you'll make a pretty good approximation - the key is being patient with frying the breadcrumbs to turn them properly crunchy. 🙂🌺 best wishes, Vicky
@@pastagrannies Report! Getting the breadcrumbs to the right texture wasn't an issue (probably thanks to my using an iron skillet that you have to wait to get up to heat but then cooks extremely evenly) but the slug of pepper-frying oil at the end - or at least some olive oil to simulate the same - is a necessary addition, else it's too dry. Good stuff, though - can certainly vouch for the real thing since the approximation turned out that well!
Ohhh thank you for this episode in the region my grandparents were from (Matera, Basilicata)! It is nice to see some southern areas too. The crunchy peppers look and sound so tasty! I love this channel. 💖🥰
It’s so hard to get certain cheeses where I live but I can definitely make this dish since none are added! Thank you Teresa for your lovely recipe!
My goodness I have seen those peppers hanging in shops yet never thought about the labour that had gone into it, I shall from now on. Wonderful Teresa, so lovely to see her at work. Now of course I want the peppers! Thank you Teresa, Vicky and team so enjoyable.
hi Ramon, I think you are UK based - if you live in London you'll be able to find them in Borough Market. 🙂🌺 best wishes, Vicky
@@pastagrannies Aha thank you Vicky just what I needed to know, thank you very much. Ramon x
That looks so enticing! The friends watching are hilarious! Teresa is delightful and thank you for including the local special product, the dried peppers, in the video. I enjoy those sojourns. Thanks for another great episode.
I'm glad you enjoyed it Scott! 🙂🌺 best wishes, Vicky
Pasta, joy, pasta, joy. Rinse and repeat. It never gets old.
Fabulous! Teresa did a superb job. And watching the friends to side was hilarious.
So unusual!! Looks delish!!!
Ok. I'm hungry. Love these women. Thanks again.
This looks amazing!!!!
I love the concept. It evokes such happy nostalgia for history, food and culture. If only the young were all wise enough to listen to and learn from the old. The past is a powerful teacher if you want to learn.
Thank you for this. I love making pasta. I have your book. I'll make this recipe. You're wonderful.
That's great to hear Nancy! Thank you 🙂🌺 best wishes, Vicky
MMM I love this! So good.
Beautiful pasta dish 🍝🇮🇹 Teresa is lovely & her friends are too. Thank you Teresa for sharing your recipe with the world.
greetings from Sunny warm Florida, USA 🐬🌊
That looks like a Delicious dish! 😋
I just absolutely LOVE this series 😍
Something special about this recipe, looks amazing❤❤❤
Gorgeous! This looks amazing. And I love Teresa and her amazing pasta skills! Thanks for another wonderful video!
Beautiful.
Looks sooo good ☺ I'd love to try these peppers as well
Obviously not the same as fresh but I buy Calabrian peppers packed in olive oil on Amazon. I'm addicted.
They're quite rare to find even in Italy. They're also very difficult to properly cook, you have to fry them for a specific time until they "bloat", or else they'll burn very easily and taste very bitter
You can find a variety of dried peppers in Mexican markets, and in the Southwestern USA. They are not all hot.
Thanks for the info guys! Maybe I'll manage to find them in one of the Italian shops in my city (if not, then amazon ^^') and google how to boil them 👍
That looks fabulous! Wish i could taste it!
So special. Thank you!
Gorgeous chiles- reminds me of the ristras all over the southwest of North America.
Fascinating dish! I spent part of every summer when I was growing up with my nonni in Basilicata but never came across this dish. Of course, they lived further north in the province of Potenza, so that might be it. But this looks yummy and I love the peppers.
thanks for another wonderful story! Keep up the great work!
I so love these little videos 😊
This one was really special, thank you. Super unusual, at least to me!
Beautiful ❤️
Le nonne sono le migliori!💚
I’ll bet that was so delicious! I’ll have to try this recipe.
Тереза, спасибо тебе за твои кулинарные шедевры.Всегда все приготовлено с душой и по традиционным итальянским рецептам.Она прекрасная хозяйка, у которой все блюда получаются очень вкусными и не только паста.Тереза радушная, хлебосольная хозяйка, которая любит принимать гостей и ,конечно, отменно всех кормить.Огромное ей за все спасибо.
Liudmila.
Such a charming video, as always.
Thanks Judith! 🙂🌺 best wishes, Vicky
Yum. I would so eat that! Now l'm going to have to start drying my own peppers!
What a unique pasta dish! Looks good though.. ❤
I love ❤️ PG! This one especially bc it was such a different recipe from what we think of pasta here in the US. Love her audience. Hello beautiful ladies trying to stay out of the camera, we see you!
As a vegan I’m always on the lookout for new recipes. I love ones that just happen to be vegan like this one. I live in the American southwest and chili peppers are dried exactly the same way. I wonder which variety grown here might be a suitable substitute? Ancho perhaps?
it's always nice to find one in the wild like this, especially the ones that aren't "promoted" as being vegan
@@billiemcmichael6646 Exactly.
Ancho would work I suppose. Guajillo too. I also like the sound of Hatch chiles. There are tons of ways you could do this.
Congratulations on being a vegan and sharing that fact with everyone
Try it paired with veal. I'm intending to do this when I make it in a few days. It should be really tasty.
👍 Yummy 😋 🤗 💕
I'm going to make this with chili Chimayo!
Let’s go to 1M subscribers now! 👏🏻💪🏻
Realy interesting! They have a similar kind of pasta in Crete. They call them makarounes.
delicious!
Fabulous🎉
Thank you for the amazing Italian cooking by Grannies. I will try this dish. Just subscribed.
If you stay South Vicki, I suggest a small town in South Italy, in the mountains of the Province of Salerno, called Monte San Giacomo, where my ancestors and late parents and Nonna made an artisanal dish and still do and have a sagra devoted to it: Patan e Cicc. The place is about 2 hours I think south of Naples, the biggest known city would be Sala Consilina. But from the map you show in the beginning, you weren't that far. I think you were more inland but in line with us. We are in the area called Vallo di Diano. There are many family variations but is handed down and those of us with ancestry from there, still make it here in the USA (NJ / Hoboken areas and around there) Let me know. I'll recommend some people! oh and we use long hot peppers fried, when we make this in the states but peperoni cruschi are used there along with the polvere. My Nonna and father made our version super spicy with hot polvere.
hi Rosanna, it's a beautiful part of Italy, and the next time we're down that way, I'll be in touch! I had to look up Patan e Cicc, and it sounds delicious 🙂🌺 best wishes, Vicky
È sembra fantastico - specialamente che io sono un vegetariano!
Sehr lecker.....❤❤❤
From Calabria? You even said it in the beginning of the video: it's in Basilicata! The recipe is a 100% Lucanian ( = from Basilicata/Lucania) and my grandmother used to grow those special peppers (called peperoni cruschi in Italian) in a town near Senise, called Roccanova. Please, Basilicata is already so underrepresented everywhere, give it some spotlight here at least!
Also, you wrote "peperoni polvere" in the description, while it's "peperoni IN polvere" or "polvere di peperoni"
thank you so much for correcting me - and big apologies. My brain is a bit spongy at the moment. I've now redone the headline 🙂🌺 best wishes Vicky
@@pastagrannies thank you for this video and for every video you upload! Thanks for keeping our traditions alive through them and sorry if I was a bit abrupt
no problem - you cared enough to correct me and that's the main thing. best wishes, Vicky
Point of reference, you say "Lucanian" but the upper 3rd of Calabria, falls under this "guise"...
My people are from San Giovanni in Fiore, in La Sila region of Calabria.
Mountain people, Brutti descendants of Lucanians settled the area.
We speak the most southern version of Neopolitaniano dialect, and this recipe is definitely in the repitorie of many northern calabrians, who also come into contact with the Abaresh Communites in the area. My Great -Grandmoms maiden name is Gurascio, Abaresh name....and they most certainly use the peppers like this.
All Calabrians arnt the same! Lol
Vicky, I received your book for Christmas this year and it's been inspirational.
Thank You for collecting the recipes and putting them in one place.
@@JeromeDeCaine I know what you're saying, but I'm referring to modern Lucanians, not the ancient ones (which were a big tribe and lived also in Cilento, nowadays Campania). "Lucano" in Italian and "Lucanian" in English are the ethnonimes given to the people of modern day Basilicata, since there's no adjective that can be made like "Basilicatese" or anything like that. The recipe is known and made roughly in all of Basilicata, a bit of northern Calabria, Cilento (in Campania) and some parts of Apulia, but it's still a Lucanian dish made with peppers that have been recognized as "protected geographical indication" since they grow specifically in 5-6 (if I remember correctly) towns in the province of Potenza. There are many bell pepper variants in Italy but that specific kind doesn't grow anywhere else so I'd say the recipe is Lucanian.
God, the amount of peppers!
Edit: I wrote this when I had only seen the peppers on the string in the kitchen.
Pasta Grannies is my religion!
I told my wife I could make a car out of spaghetti, you should have seen her face when I drove right pasta! 😊
I'm going to pair this with veal on the side and a glass of red wine.
I mean, those crunchy peppers! Knowing how Italy grows food (without all the poison we use in the US), I only want to eat those. I need to go buy a ticket!!
Beautiful pasta
Questa è poesia
I'm sorry to say but Teresa is surrounded by very unfriendly people, just judging by how they look and hold themselves, very different to other pasta granny supporters. I hope this is just my wrong impression. The dish looks lovely and I bet it tastes great too.
Don't worry, Teresa's girlfriends were very supportive - perhaps just a bit anxious on her behalf! best wishes Vicky
@@pastagrannies Thanks Vicky for putting my mind at ease, all the best xxx
Many people don't understand the historical relevance of these videos.
Hi Vicki, I’m curious if there was some sort of problem making the pasta and kneading the dough? Or maybe she had some assistance? I ask because you said it took some time to knead the dough and then when she unwrapped it, it was wrapped in plastic and a towel. I know things must be changed for editing purposes sometimes, but it appeared that she was having some difficulty needing it as if she hadn’t made that kind of pasta in a long time. Thank you. Just curious.
hi Lisa, not there was no problem, I think the placement of my voiceover line was slightly 'off'. Sometimes I get too close to the details and don't notice the obvious! 🙂🌺 best wishes, Vicky
Like how she has her arm around the tester when asking how it is. 😂 If you know what's good for you.
I am encountering more and more breadcrumb pasta dishes here on YT. They are always super basic and that means the ingredients have to be just so to make this dish good.
Mmmm
Nice garden🙏🛎️🫒🇮🇹🍇🌻
Love the channel and the video but the bread into breadcrumb cut at 4:25 is insane. No way she did that by pushing it through a colainder, surely, theres like 5x more bread.
Vegan!
Marry me Teresa.
love her techniques and all that but this is not nutrious food...its bread, oil, flour, and aromatics lol. gonna need some more to go with this, please granny.
Love our Nonne ❤ 🎉