Enjoy basil pesto and fava beans served with chestnut pasta and potatoes! | Pasta Grannies
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- Опубліковано 3 чер 2021
- We're in the hills of Liguria for this episode, where chestnut trees are plentiful. In the village of Uscio they make a pasta called batolli which includes chestnut flour. In summer, housewives like to serve it with basil pesto, fava beans (broad beans for the British) and potatoes. It's a great combo. You can buy chestnut flour online.
For Antonietta's recipe you will need:
60g basil leaves
1 garlic clove, a pinch of sea salt
3 tablespoons pine nuts
4 tablespoons Parmesan, 1 tablespoon of Pecorino Sardo
enough extra virgin olive oil to make a thick puree (about 70 ml)
optional: 1 or 2 tablespoons of whole milk.
1 medium potato, peeled and sliced
200g shelled fava/broad beans - if they are big, it's worth the hassle of taking their jackets off
For the pasta: 200g 00 flour, 100g chestnut flour, 150ml water - Фільми й анімація
What a gracious, lovely, soft spoken person Antonietta is. And, her dish looks so good!
Warms the body and the heart, your channel brings so much joy.
All these Pasta Grannies are truly rich! With all their vegetable gardens and the beautiful scenery.
I mean...how hot is this gilf?
I'd love to know those get appropriate help in mentaining it, rather than getting overwhelmed by weeds in a decade or two
Faccio tanti complimenti alla signora Antonietta per la magnifica ricetta e per la sua abilità nel lavorare la pasta! 😍🌹
Bellissimo canale! Molto intelligente anche l' idea di fare vedere sulla cartina il luogo da cui proviene la ricetta. Queste ricette sono CULTURA allo stato puro.
8:23 An Italian proverb says….. Better late than never ! 😊
I watched a few of the older videos the other night. Just to keep me going until tonight! Masters of their art.
that kitchen looks extra cozy. i love it
the final interaction was so cute
The food is divine and the place is paradise. Thanks Pasta Grannies.
All of these fresh ingredients! They are so blessed to have all of those ingredients..
This one actually made my mouth water!!! Thanks Vicky for finding this lovely lady...
"A handfull of pine nuts"
[tosses in two handfuls]
Haha, yes, good! It's just as my great grandmother would have wanted, according to my father! Make that pesto thick with pine nuts, it's wonderful!
I will definitely try this pasta recipe... I was expecting a hard to understand dialect but her Italian is beautiful. I can not wait for the day che posso ritornare al la mia bella Italia.
Putting work aside to watch pasta grannies! This dish looks delish and such a beautiful color!!
That pesto looks amazing, as well as the meal.
This is a great recipe. I would like to thank her for showing it to us.
It is nice to note that she uses Sardinian pecorino, made more aromatic by herbs and less salty than the so-called Roman.
Pecorino Sardo is one of my all time favorite cheeses!
Il pecorino romano è un formaggio sardo 😉
@@simorote Sì, ma è un prodotto industriale, privo della fragranza dei pecorini tradizionali di produzione artigianale o locale.
@@mauriziocosta8416 Fiore Sardo è il piu tradizionale.
Her confidence in what she’s making let’s us know she KNOWS what she’s doing. 😃
Looks very appealing and appetising!!! 😋
What a lovely couple, with a gorgeous garden!
Must be heavenly delicious !! I’ve served green beans, peas and potatoes w/ pesto, but never fava beans. This gives me new ideas ! Thank you, Vicky !
I never thought of freezing garlic but I do now great tip. Loved the video.
I hate the taste of frozen garlic personally. Always gets me in a fight with my father-in-law. But try and see if it suits you. It's so easy to hang a "resta" (braid of garlic) in your pantry.
My favorite show! 😍
Brings me home to Liguria for a few minutes. Grazie.
What a lovely dish. She loves her containers 🥰🥰
Love pasta grannies 🥰🥰
Heaven! I've bought & made pasta using chestnut flour since I asked you about it a little while back. Really liked the results. So that dish with my other favourite things... fava, pesto, Parmesan, Pecorino & potatoes has me sold on it.
Thanks as always for the videos.
Bought some chestnut flour in Bellinzona, the south of Switzerland (they make many different food items with chestnuts) while visiting in 2004. Kept it in the freezer for about 7/8 years, had to use it sparingly for my crepes. Still have some from a different batch was gifted by an Italian friend.
I hope you enjoy the recipe! And it's good to hear you were able to track down chestnut flour. best wishes, Vicky
That garden!! So luscious! Beautiful Nonna!
Always appreciate any veggie options from this great channel-wonderfully simple, yet lovingly prepared recipes with herstory behind them. Grazie mille!
Fabulous! This is the best kind of cooking.
Merci pour votre recette avec des fèves , pommes de terre et Pistou cela doit être un régal , je retiens
Always a pleasure to watch these videos!
Don't know how I missed this one . Looks fabulous. Such an enviable lifestyle. Thanks!💜
What a beautiful vegetable garden, I love it. And pesto is my favorite sous😋
GRACIAS 💐 💐 💐 💐 💐 💐 todos los que realizaron este video 💐💐💐💐💐💐💐💐💐Yo acá muriendo por los subtitulos en español, PORQUE estoy muy bonito, entretenido y quiero aprender!
Mmmm.....sono nato nella regione sbagliata 🤦♂️Bell'orto 👌 Belle rose🌹 coppia adorabile ❤ signora distinta 😂 proverò sicuramente👏
In Italy, garden is "giardino" an ornamental area whilst the vegetable garden is called "Orto"
Another episode to entertain me during the extension of Melbourne's lockdown!!
I am so thankful for the pasta grannies and their wonderful cooking. Helps make lockdown number 4 in Melbourne pass a little easier when I can escape to Italy for a little while every week 😊
@@kathywain8056 I would love to visit or even live in Italy one day!! Hope lockdown is treating you well. Fingers crossed we can get out next week!! 1🤞
Best youtube pasta channel! Congratulations and keep up the good work! We love these regular helpings!
Delicious looking dish, and what a charming couple and beautiful garden! I love fresh fava beans!
this is beautiful. Everything about the garden, presentation, dish.
I'm so glad I found this channel 🧡
That absolutely makes my mouth water..
I ate basil pesto with some fava beans and a nice chianti spspspspsp
we don't drink Chianti in Liguria, and especially not with pesto 😋
@@EGOCOGITOSUM it's a film reference
@@bluemooninn hehe I realized after I wrote the comment I rewatched it recently )))
I never had pasta with chestnut flour.... Amazing Grannies have wonderful recipes... Thanks a lot for the nice video
This dish looks delicious. I can’t wait to try making it!
What a beautiful dish made with so much love ❤️ I’m hungry now
Looks yummy. Wish I could taste.
If you've never made pasta before a great beginner pasta dish. Also, thank you for putting the pesto recipe in the description. Vicky, I have to ask... how did this pesto compare with others you have tried? Specifically, using the frozen garlic. Thank you to the entire team at Pasta Grannies for all their work in bringing this video to us.
hi Greg, we ate quite a lot of basil pesto during our week's filming. 😊 I'd say the thing to avoid is over processing the pesto until it's smooth - it affects the basil flavour a bit. The frozen garlic wasn't noticeable as a different flavour - it was still very garlicky. But the important thing to note is Antonietta freezes her fresh (young) garlic. best wishes, Vicky
*Ah, another dose of the most wholesome content! ^.^ I swear these videos are good for the soul.*
EDIT: Noodle Nonnas? :D (I'm thinking of names for a series but I'm scared they sound kinda ya know, offensive or something but I promise I don't mean any offense!)
Also a Noodle/Rice? Grannies series would be amazing. Maybe we should make a fundraiser and create a series of nice asian grannies making noodle/rice dishes! :D The history and culture ready to be unlocked by just watching and listening to old asian ladies must be immense.
It would be good fun to do something like 'Noodle Nonnas' The pandemic is a slight problem at the moment, alas. best wishes, Vicky
@@pastagrannies Indeed. If this all is ever over, such a series could be a huge, noble and amazing project!
This recipy seems to be delicious!!!
That looks so tasty!
Yum. 💜 Favas
Best UA-cam channel! Love it ♥️
Mmm buoni!! Grazie Singnora!! 🌰🌿🍽🤤😘
That looks divine.
Scrumptious...
So unusual! Lovely lady.
That looks delicious and that's a beautiful kitchen!
Looks amazing!
beautiful energy and pasta!
This dish has power !
Yummmmm!
Ms. Vicky, another outstanding recipe & looks delicious. Ms Antoniettas doesn't look of age to be a pastagrannie, barely to be a mother of young teenagers/adults. In Appalachia we do grow Fava beans, we peel the hulls off, we also grow beans very similar called butter beans, lima beans, & baby lima beans, they are all good, but no hulls to peel off we also have an abundance of chestnut trees, but I like cashew flour better & of course being Irish, potatoes are a given, we eat potatoes on top of potatoes, lol . God bless you all
hi Steve, yes skinning broad/fave beans is always a good idea unless they're very small and young. And I've never tried cashew flour - do you roast the nuts first before milling them? I wonder what it would taste like in a pasta. best wishes, Vicky
@@pastagrannies Ms. Vicky, roasting or non roasting is a preference per person here, but roasting 1st is the norm, they are already a little sweet, roasting really brings out the cashew oil & more flavor
These two are so cute together
Brava nonna!
Ugo knows which side his bread is buttered for sure. 👍😉
Well done!! Now to find some chestnut flour ....
you can buy them fresh dry them and grind them
Voglio provarli!♥️
This pasta is a lot like chinese/asian noodles- no egg, just a mix of flours to create a specific texture and flavor. it's even quite common to roll and cut noodles the same way.
Am I correct that the fava beans weren't peeled? Wonderful video as always!!!! Thanks Vicky!
Tinha que fazer um vídeo com as mamães daqui da minha cidade, Casarano Provincia di Lecce. Aqui se come muito pasta al funghi.
The way she looks at her husband - 8:06 - he wouldn't have survived the night if he had made a negative remark. But her face brightens up suddenly when he gives his thumbs up
Ma che aspetto fantastico! 😍😍😍😍
La fava.
My stepmother used to make pesto with red potatoes and peas. I feel bad that most Americans have never had good food. I grew up in Hollywood and West Los Angeles has some of the best restaurants in the world! Don't move to East Los Angeles unless you want to get murdered or something.
Hate to tell you but most of Cali is post-apocalyptic at this point.
I lived in Venice for a year. I've heard it's a huge tent city now for homeless. It's legal to be homeless in Venice.
Reminds me of the time Ethel nicked my bingo card and won a line at gala bingo in Grimsby. Jokes on her though as I keep putting salt in her bird bath.
Gut!;o)
Wonderful! And this dish looks delicious! Would you liken the chestnut flour flavor to any other type of pasta? The color makes me think of a buckwheat but I cant imagine it tastes similar.
hi Christine, chestnut flour has a sweet, slightly smoky taste, whereas buckwheat is nutty and slightly bitter (like the skin of walnuts, almost). The underlying principle to this pasta is making do with what you've got and extending the limited and precious amounts of wheat flour. So if you have buckwheat flour, but not chestnut, try it 😊🌺 best wishes, Vicky
🍲💖💖
Their “tablespoons” are so BIG! 😂
It’s the American tablespoon that is small. All over Europe and Britain this is size of our tablespoon. Remember this when following European recipes!
I made pesto tonight with no garlic and a gmo lemon from Vons...
💙💙💙💙💙💙
Io lo faccio molto spesso: two meanings: very often or thick.........
I'm sure used "spesso" to mean she meant she makes pesto *frequently*. Later on when she said the pesto was thick and needed some milk, she used "denso".
@@fidelisfaber4961 Spesso is an action you do frequently or "thick", depending on the contest: denso is thick, not liquid, nearly as "spesso" and usually you think of a high specific weight or a high layered something.
Molto interessante. Grazie. Do not imply that garlic is not freezer safe. Capisci? When I was a student in the South of France we had the same type of marble sink / countertop.
I had no idea you could freeze garlic like that.
You could, only if after thawing it to mash it with a few other ingredients. Freezing it changes the texture without losing the flavor. Give it a try and see what happens.
I always am amused at the nonne from Liguria who are not about to grind away in a mortar to make pesto when they can use a machine. They seem to get better results than I do - the basil is finely chopped but never emulsifies with the other ingredients.
Che voglia mi hai venire 👏👏👏
superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr starrrrrrrrrrrrrrrrrrrrrrrrrrr
L'aspettavo al varco con la panna. A Genova è un'eresia (si usa l'acqua della pasta), ma a Uscio me lo hanno servito tante volte con la panna. Il latte è la prima volta che lo vedo.
Mia nonna era sous chef di Nino Bergese anche lei usava latte alla fine ma una lacrima
@@EGOCOGITOSUM Ah però, mica pizza e fichi! La mia, di nonna, in compenso, aggiungeva un po' di burro. E so che nei ricettari dell'Ottocento il burro era presente nel pesto. Alla faccia di chi pensa che il disciplinare dica tutta la verità.
I have never met a cook who follows an official recipe - it is all about using what you have and what you like to taste - within of course the framework or consensus of what the particular dish is. I would love to meet someone who puts butter in their pesto! best wishes to you both 😊🌺Vicky
@Frazzox molto interessante, non ci avevo pensato; ma va detto anche che in entroterra era più facile e reperibile il burro dell'olio. ormai abbiamo accesso a tutto, sempre, e possiamo scegliere. comunque nell'entroterra di Sori (e non solo) mi sa che la panna non la molleranno mai... :)
Looks like this Basil has lemon flavor?
Why do parmesan and pecorino always seem to go together?
hurrah, more (almost) vegan recipes
Accidenti familglia cena
more cheese pls
Is weird to me that all these grannies speak standard Italian. I've never heard my nanas from Bergamo and Brescia province speaking Italian. They spoke only Lombardian, what some would call dialect.
hi Bepi, sometimes our signore are kind enough to speak standard Italian so we can understand them. Quite often they prefer to speak in dialect, which is fine too. 😊🌺 best wishes, Vicky
Il latte però MAI!!
NEVER add milk in pesto! 😱
She can do what she wants - it’s her kitchen!
Mia nonna era sous chef di Nino Bergese anche lei usava latte, se il pesto e di buona qualita' non te ne accorgeresti e chiederesti il bis in ginocchio
Potatoes with pasta? That's double carbs. I wouldn't recommend that in your diet.
Well Italy has many regions that are considered a blue zones (regions of the world where a higher than usual number of people live much longer than average) and people eat like this for centuries so they must be doing something right. These people cook things from scratch, eat vegetables from their gardens, walk everywhere, and live a low-stress slow-paced life. Their diet is rich in hearty carbohydrates (that is not processed to death like those in the US), legumes, nuts, fatty fish, olive oil, and low in meat. No need to criticize the “double carbs.”
@Sancho G , I'm 58 yr old Irishman, so I would recommend, it is a staple in our diet, God bless my friend
Sure, because that couple looks so terribly unhealthy.
Based on what?
It’s hilarious , everybody want to teach us about carbs , double carbs , triple carbs , coming from places who know noting about our Mediterranean diet , and forgetting that these “rich” dishes are NOT made everyday , only in weekends and special occasions as she says at the beginning of the video .
Also forgetting that these nonne ( grannies ) are normally very frugal , their utmost pleasure is a compliment from their loved one when eating these delicious handmade pastas .
Ciao ciao