Neapolitan Street Food... but HOMEMADE
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- Опубліковано 19 чер 2024
- Naples has INCREDIBLE street food, which is why Eva and I were planning on showing you guys some of our favorite examples while we were there. The weather didn't cooperate, and we were totally rained out during our stay!
Things maybe worked out for the better, because instead of just showing you guys tantalizing street food, Eva's going to show you how to make it at home! And as you'll see, there are some distinct advantages to the homemade versions of these Neapolitan treats...
If you enjoy this video, please give it a like and subscribe to the channel!
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MONTANARINA RECIPE - www.pastagrammar.com/post/mon...
TARALLI 'NZOGNA E PEPE RECIPE - www.pastagrammar.com/post/tar...
FRITTATINA DI PASTA RECIPE - www.pastagrammar.com/post/fri...
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00:00 - A Rainy Day in Napoli
00:55 - Neapolitan Street Food... HOMEMADE
02:32 - How to Make Montanara Fried Pizza at Home
06:23 - Tasting Montanarina
08:52 - How to Make Neapolitan Taralli at Home
12:57 - Trying Taralli 'nzogna e Pepe
16:24 - How to Make Frittatina di Pasta at Home
22:33 - Trying Frittatina di Pasta Napoletana
24:05 - Ciao for Now!
What makes a guy from Manitoba proud? Farina da Manitoba! ❤️❤️❤️❤️
Yes Italy uses our wheat!! Farina Manitoba cute!!
I love Eva's husky voice and huge curly hair. Her cooking is so confident. You are a fun couple to watch.
I'd give anything to have her head of hair. Beautiful!
@@hawaiibound. I have very straight hair and tried to get permanent curls done to my hair around the same curls as Ava. I'm very grateful that my hair didn't stay curly, apparently my hair doesn't like to curl even permanently. I grew it out and never would think to do it again.
There's a lot of work with curly hair. I had mats in my hair because I didn't know how to care for it properly and had no mom or sisters to show me how. One of my classmates was so helpful in helping me get my hair back in shape and became my best friend afterwards. I do not envy anyone who has curls that are not optional. Good luck to them.
Judging by his eye, she's got a legit left hook, too 😳😂
@@edw.b856 😉
@@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-I don't know what your stylist did to you, but I have naturally curly hair and with a good cut and good product, I wash, mousse and blow dry, and I do nothing .... I sleep on it and get up and roll with nice messy curls for two days.
As a Manitobian, I had no idea our Manitoba Flour is a thing in Italy. I called my Mom, who bakes a lot. She did not know either. I googled it, and the flour is from here, but it seems to be an Italian thing. So interesting.
it became a thing some years ago (10ish I would say). we prefer it to our own for some specific dishes, probably because it has less gluten and more proteins than our
Manitoba wheat flour is a thing in Sweden, too, but not imported from Canada -- it's the name of a much-prized variety of wheat, grown here too.
Yea, Caputo Manitoba is very popular for NY pizza and home ovens that don’t hit high temperatures. It’s easy to get in any NA city with a Little Italy.
Manitoba has good everything so i am not surprised,
It confused me in recipes, I thought it was some crazy idiom but nope!
Naples is SO underrated. Picture Paris’s grandeur, but bathed in sunlight, everything golden. That’s Napoli.
throw in a few mounds of trash here and there (Thanks, Camorra) and you get a missing element. I love mia Bella Napoli, but I admit it's flaws.
@@ZakhadWOW i guess you don't bud
🤩Bella, Napoli!!🌹
Naples is so much better than Paris. There is no comparison.
To love something is to admit its flaws (with the exception of God).
Other words for a "levitino" are "biga" and "poolish." It's a small bit of yeasted dough that sits around and then gets incorporated into the larger bread recipe. Biga and poolish usually sit overnight, though.
I've heard it called a sponge too.
Levitino = Levain
While she was describing it I said “poolish“! 😊
@@dmz7550 We're going to levitate the dough!? :O
@@dmz7550 levain is a sourdough starter and should never get bread yeast. Only wild yeast.
That first recipe, fried pizza dough with sauce and grated cheese.. a staple of every Italian festival in CT I went to growing up..
Having grown up in CT, I agree it was a staple, but it is more stretched like a regular pizza rather than the small flattened disk it seems she fried. I never heard of the folded thing she calls pizza fritte. Sounds good though.
Don’t worry Eva…my Neapolitan mom can’t say blue jeans. Or airplane. Or hospital. I wonder if she can say batter?? I’m gonna go make the frittatina di pasta so she can criticize me 😂❤😂❤!!! Grazie ragazzi!
The pre ferment can also be called a poolish :) or a sponge. Love your show!
or levain among other im sure :)
OR a biga
I absolutely adore you both. Been binge watching. You have tsken this American to a whole new level of greatness of flavor again. Ive starting to really dislike our foods here. Thank you for sharing your treasures with us.
Fun fact - one of the best (IMO) pasta brands from Abruzzo is Cocco, and they have two wheat sources - local Italian, and a special “Desert Durum” grown to exact specifications on a few farms in Arizona and California - it is not a cheap industrial substitute for Italian, but a preferred flour. So even here in Puglia, I buy the pasta made with American wheat. It’s superb.
@@ericpmossMaybe that's why Eva and Harper moved to Arizona!
You two have become my favourite UA-camrs, I absolutely love Eva’s cooking, not to mention she’s Calabrian, like myself…. omg all her food is amazing!
I have been binge watching your videos & I can’t get enough, I love you guys 👏👏👏😍😍😍
Great video like always....Well done. I'm neapolitan and Calabrian and see a talented Calabrian make neapolitan food made me double proud and double happy. Great job! And Harper....great T-Shirt ❤
I've heard from amici in Il Mezzogiorno, that pretty much all of that region (including Sicilia/Sardegna) were all pulling for Napoli to achieve the Scudetto, and humiliate the big northern teams in the process.. Yes there are regional rivalries, but when it comes to the "Terroni" versus the North, it's "all hands on deck" as we say in the navy. I was very sad that Calabria was the ONE region I never made it to in my 4 years in Italy.. Sadly it was a wee bit out of the way.. I did make my way down to Bari/Lecce though, since my plan was to train it all the way up the Adriatic coast to Trieste, which I did achieve.
So how are the plans going for the bridge between Messina and V. San GIovanni?? Any news?
Eva's on fire today with her sassy comebacks! I am here for it!
Best DIY Italian educational channel on the internet. Always something new to improve my skills. Massively entertaining
18:30 Harper's shy scream at the sound of breaking pasta ... hilarious 😂😂😂
I am in love with this amazing and engaging couple. Eva is intoxicating! I am learning so much from her💜
As a EUropen I know that fresh yeast is the "normal" yeast. 😁
That preferment thing Eva did is called a biga. It tends to give the bread a better flavor, though there are exceptions. For example, the dough for pizza Margherita is commonly aged for 24 to 48 hours so a preferment isn't normally used (I think...).
In France and Poland they have similar sorts of preferments. In the United States we don't use preferments because we have Wonder Bread. Nobody knows what good bread tastes like, so a preferment is pointless.
It’s a poolish starter because of the water ratio. It’s loose. Biga is more like an actual dough. Lower water content.
@@maddy131 King Arthur Flour company has a different view:
"Biga is an Italian term that generically means preferment. It can be quite stiff in texture, or it can be of loose consistency (100% hydration). It is made with flour, water, and a small amount of yeast (the yeast can be as little as 0.1% of the biga flour weight). Once mixed, it is left to ripen for at least several hours, and for as much as 12 to 16 hours. Note that there is no salt in the biga. Unlike pâte fermentée, which is simply a piece of mixed white dough which is removed from a full batch of dough, the biga, lacking salt, is made as a separate step in production."
That seems pretty authorative to me.
come to the SF bay area. We have amazing bread. It's very easy to avoid white bread.
@@ps5801Biga is used in crusty chewy Italian breads like ciabatta. Poolish has a higher water ratio and produces a light and airy texture like in the fried bread she produced. It was cloud-like. They are similar but not the same. I am a professionally trained baker. There is a difference.
Um yeah my first job was in a bakery and then I worked in another one a decade later... Both used poolish, baked from scratch, etc. It's not terribly difficult to find if you look just a bit. Shrug.
(Goes back to eating fresh rye toast with my breakfast)
The frittatina de pasta looks amazing!
Eva! I grew up with pizza frita except my Italian mother made it as a breakfast sweet coated in cinnamon and sugar. Now I make them at every big holiday to honor her♥️
It looks like lievitino could be what we call in Portuguese "esponja" ("sponge"): some flour and water (equal amounts) and all the yeast in the recipe. It adds flavor and strength to the dough, rises very fast, but you need to use when it is at its peak (like what Eva shows in the video. After that, it will lose strength, and the final dough will take longer to rise.
Thank you so much for your videos! You guys make my every Sunday😄
My mother was from Cormons, Italy. Your accent sends me back to my youth!
Loved learning these recipes. I agree 100% about the lard. My dad used to make sausage, cure them, cut them into 2 inch pieces and then preserve them in jars of lard. They were incredible.
We just had Eva’s dad’s braciole today for lunch which is made the same way. Incredible, I want to show it in a video
@@PastaGrammar Wow, that sounds delicious. I would love to see that and 'm sure many others as well.
Yes, please. Show braciole
Harper your hairdo is on another level, in the best possible way
We get the same dry pasta you use in Italy, here in The Netherlands. La Molisana is one of the least expensive “better” pastas here. Cheaper than Cento or Barilla. Better than Grand Italia (yucch). I see that Vincenzo likes that brand too.
Yeah, it’s good stuff!
I love the fried pizza they make in Hungary. There it’s called Lángos and they top it with garlic sour cream and sharp cheese. One of the best things I tasted ever.
Totally looked like a version of langos to me. Absolutely love it!
Langos is the best! Hungarian street food. The original version of langos is to fry the bread and sprinkle coarse salt on it and rub a garlic clove over the salt. Yummm.
@@rpaerikajoy3111 That reminds me of what my Ukranian grandmother used to eat - rye bread with lard spread on it and topped with sliced raw garlic ant a little salt. Sounds disgusting but really delicious.
Eva, I don't want to say an inaccuracy (I'm not from there and however we're a few km from Naples), but that "pizza" is more a Cilento tradition than Neapolitan, in fact they call it montanara (as you rightly mentioned). 🍺
You and eva are just such couple goals! Love you guys sm, you're my comfort channel.
Y’all aren’t at a million yet?! The heck?!? Everyone should know about y’all by now and love you as much as I do!
I love your videos guys! Thanks for the awesome content! 😊
Enjoying my coffee amaretto and watching Pasta Grammar on a Sunday morning is becoming a ritual!
Love this !
I loved this video! Keep it up!
Love the Italian food you cook, so amazing! 😋
I love all the dishes you have made, I would love to try these. Thank You.
Everything looks delicious! I look forward to your videos every Sunday.
I can't wait to try these amazing street food dishes 🎉😊
You two, are adorable and just the best! I look forward to trying these recipes!😊❤
Grazie per un altro fantastico video! ❤
Extremely tempting, as usual.
Love watching you guys!!!
I love all your videos and how you promote the most delicious food in the world keep it up 😀❤
Thank you for another wonderful, fun and informative video. Such a great couple. Love from Miami ❤️🌞
Oh my! These recipes are outstanding!
Street food in Naples looks delicious, I want to eat 👍
Awesome dishes. Thankyou for teaching them ❤️
We adore y'all! Your weekly videos are the highlight of our Monday lunch breaks!!
You guys rock!!!! Wish you much success.....
LOL, Eva's expression at Harper's wild scene transition was perfect. We love watching you two, here in Arizona it's boiling we would welcome some rain.
Y’all are the best!!
Love your videos! Just getting a good mood :))
I love your channel!!
I’m so happy we see eye to eye on all things food
Those textures sound amazing!!
Watching you make these beautiful, delicious foods, makes me want to move to Italy. ❤
All those look amazing!!!!
My mouth is watering. Loved.
omg thank you! the other day i was just thinking about making rosticceria napoletana when my friends come over, thank you very much for this video!
I absolutely love your channel and am so glad that I found you! You are such a wonderful couple and compliment each other so well! I am Italian as well but have never been to Italy so I love traveling along with you and Ava’s cooking is amazing!! Thank you for the great content! 👍❤️👏🇮🇹🍝
Grazie mille! We're glad you found us, too!
All new dishes to me and absolutely amazing , the pasta dish was my favorite, I can see myself eating all of those while taking in the sights , my mother came down from Maine to Rome new york to celebrate the birth of her new great grandson, we ate at a local restaurant that specializes in Italian food and they also make Italian cookies and mom bought a little of everything to take back to Maine to impress her friends in Augusta
Everything looked tasty!
Love you guys thank to your recipes i have been able to make the paste di mandorla for my Italian inlaws and I got the best complement. She told me it taste like the ones I used to eat when I was little in Italy
That was pretty cool.
I like the last recipe it actually made sense.
Thanks guys.
omg!!!! have to make this. Thank you :)
Like the last 2. Willing to try!
Awesome recipes, thanks for sharing ❤️❤️👍👍❤️❤️
Omg Eva
Once again your skills are so so amazing
Brava,
❤
I JUST found this channel and now am binging. Y'all are so cute and I am learning so much!
You are both so sweet, I really look forward to all your videos. I love watching Eva cook, it’s satisfying and I love your creations. Grazie tanto
My kids love it when I make deep-fried pizza..
Love the channel..
You guys fill the soul with goodness! ❤
Outstanding recipes
I have only ever had taralli baked made with olive oil, found rarely at random import shops in the city where I live. I am obsessed with these adaptations, but now seeing the recipe for the original version makes me so excited!!!! Thank you so much for sharing that recipe! I will be making these just to taste them.
This was again a very fun-eye video...
Rain is how we get all those wonderful ingredients!
That looks so delicious.
I'm excited to meet you! My Italian daughter introduced me to you! So far I love you. I'm Polish....but....thank you God , I married an Italian from Calabrase❤ I hope to learn a lot to impress my Paulo......Love you both.
My new favorite channel!
Ooh, yay! Fried pizza! I hope there's a next vid of more Italian streetfood recipe. Now Eva's using the "BUT" keyword perfectly!
La montanara! This takes me back to my childhood... we would play football in the streets and then we'd swing by the local deli and buy one of these... so tasty!
Beautiful even in the rain 🌧 ❤🤗 love Eva!
I can’t get over the cookware, the Clay Pots 🤩 Absolutely beautiful
Love your recipes
Pre fermented dough = biga (?)
Hope your eye feels/gets better soon.
That montanarina looked divine! It would be perfect bread/tomato/cheese street food heaven for me.
Just love to watch you guys ! Bonjour du Québec! :)
OMG! You Guys.... when you took a bite into the frittata , the sound of the crunch made my salivary glands gush lol, I totally could almost taste it!!!
Harper - At 10:00 in, it is called a levain, a pre-ferment, or a starter. Very common for very good bread. I do so at a 100% hydration, and from what I've seen so far, that's about what Eva's doing, probably a little drier, matters not. I wouldn't add the sugar, but to each their own. It wouldn't stop me from eating it.
Let's say you make 3 kilos of preferment. In the morning, you can take so much for this type of bread, and this much for another, as a building block for everything from baguette, pizza, brioche, English muffins, delicate dinner rolls, etc.
Eva - When you deep-fried the pizza-frita dough, and they blew up like blow-fish, and float like a boat, when you were to cool them all puffed up, rather than punching them down, and cut an access hole on the top (about half the width of the bread) before letting them cool (solidify), in that bloated shape.
It's easier to do this before they are completely cool and crisp, obviously. I usually drop the lid I cut out, down the hole, to act as a diaper for any juices or sauces, of the food I stuff it with. You can also just bake them, to the same effect, if you want to cut down the fat.
About 30 years ago, I was making some pizza-frita sort of thing (basically, a pita), but just when I put them in the oven, I got called out on some emergency. I turned off the oven and ran out the door, and when I got back a few hours later, there were 12 blow-fish crackers in my oven, baked perfectly.
Because they were already cool, I couldn't easily cut a top out with a knife or razor, but I was able to just poke a little hole in the top with my pinky, and then, slowly cracked the opening wider, until large enough, that I could stuff what I was going to stuff the pita with, into these ballooned cracker pita.
The party loved them, and they held up well, as bread containers go. No catastrophic fails (by leaks, or busted seams). It's just a sandwich really, but with a press agent.
It's the same dough, the same stuffings, just in a different form, but they are fun to eat, in that, at first, no one had ever eaten something like this before. There were several creative ways to go about it, and all of them worked. It was fun, and very easy.
Love the Pasta Grammer Chanel. Eva & Harper you are both Amazing!
Lievitino is Starter Dough
They all look amazing, but that last one! 😮😮😮 yes please!
Everything looked delicious
Neapolitan street food is fantastic! The montanarina reminds me of the Crescentine from Bologna, which my grandmother used to fry in lard❤
A way to a mans heart is thru his stomach,you a lucky man what a lovely person and a great chef she is!
Even not cooking, we just love you guys ❤
We love it no matter where you are! ❤
Great video. Very inspiring!
Supremely talented you are expert across all categories
Just found you guys. Lovely couple and the recipes are to die for!!❤
The last one looks amazing
Bravo gus, you're my favorite channel!
Nikos from Athens 💙
Fantastic job as always 🎉
It all looks so DELICIOUS!