My FAVORITE Italian Meat Dish (that most Italians have never heard of)
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- Опубліковано 23 вер 2024
- A few years ago, Eva and I traveled to the tiny Italian region of Molise and discovered an exceptional pork dish that I have been dreaming about ever since. It's a very rare recipe that few Italians have even heard of, but definitely deserves much more attention.
We finally decided that it was time to try and recreate the recipe at home. There's only one catch: Eva knew just as much about it as I did, and since I'm the "meat guy" in the household...
Buckle up, it's time for me to get cooking!
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We love investigating hidden gems of Italian cuisine! Let us know if there are any amazing dishes from a culture you're familiar with that deserves more attention!
As you two discovered, Oaxaca is overflowing with amazing dishes. One that doesn’t get much attention is sopa de guías. It’s a vegetable soup with made with squash, corn, and squash vines used as greens and has what are called chochoyones, which are kind of like flattened dumplings/gnocchi made from corn masa. It’s super simple but utterly amazing.
They also have another soup called caldo de piedra (I.e. zuppa di pietra) that is a shrimp soup. What makes it unique is that it is made at the table, as the name suggests, by dropping a scorching hot stone heated in a roaring fire directly into the bowl of ingredients where it cooks right in front of you. ¡Muy sabroso!
Braciole alla messinese/braciole di spatola o di tonno.
Cotechino, my dad use to make this, it’s basically an Italian boiled dinner, it’s very unique, and I haven’t seen it in almost 50 years.
La bomba di riso Reggiana.
Haluski! (Polish fried cabbage and noodles) 🤤
What an interesting dish! My family is from Molise and I’ve never heard of pampanella. Although Molise is small, it’s geographically and climatically diverse. This diversity gives rise to different ingredients, cooking techniques, etc., so it wouldn’t be surprising if this is an extremely local dish.
Having never heard of pampanella, other than surmising that it’s delicious, I can’t say much about it, but I can comment on the Molisano notion of what constitutes a “little bit”of an ingredient!
Forty years ago, right after my grandmother died, I realized that my 90 year old aunt, an outstanding cook, was the only surviving family who was raised in Molise and who knew how to make all the family recipes. One afternoon, I asked her how to make our family braciola. She started telling me the ingredients, which included, a “little bit” of lard, salt, pepper, basil, garlic, parsley, etc. When I pressed her on how much a “little bit” might be, she told me go to the store, get some meat, and she would show me.
After she laid out the meat, she covered it with enough lard so that you couldn’t see the meat anymore. The next ingredient was a “little bit” of ground black pepper. For that, she took out one of those circa-1900 grinders with a huge hand crank on top and a drawer on the bottom where the ground ingredient would go. She put enough pepper in that thing to choke a horse, cranked away, pulled out the drawer, and put enough ground pepper over the milky white lard that was already on the meat to completely obscure it from view. Then she looked up at me and said, “See? Just a little bit!” She did laugh when she said it, but went on to explain that, except for baking, she never measured anything. You use what you like.
Parenthetically, my family’s home town is Ferrazzano, and a lot of our family dishes were as spicy hot as anything I’ve eaten in my life. When the locals tell you that some people make pampanella with a “little bit” of hot pepper, that dish could be incendiary!
Thanks for another great episode!
I love this. My Texican (is what I call those who reside in Texas, being one myself) Grandmother was the same: a 'little bit' depends on the cook, and the loved ones they are cooking for.
Lovely story! 😮 Thank you!! ❤😊
FYI: The reason why some people don't know about Molise existence is because until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy.
Ahhh! Very cool information, thank you!
My parents are both from San Martino in Pennsilis. We are so proud that Ava and you are honouring our local specialty dish. We make this dish at our home here in 🇨🇦. Our only difference is we pour a 1/4 cup of vinegar into the dish right at the end to add a bit of tang. This is a lovely dish to serve with rapini.
Eva's "can I do the honors" and subsequent mamamia hand-flap has to be the ultimate next-level seal of approval. Can't wait to try it and hope you feature more obscure Italian dishes like this one.
You guys have the best rapport with your audience. I feel as if I could come over to your house for lunch. I feel like I've known you for ages. Great food and fantastic videos, even the editing. Love you guys, Buon appetito.
Grazie mille, that’s the best compliment we could receive! ❤️
As a Hungarian, a citizen of a land where both sweet and spicy paprika are used in several dishes, I wonder how come this is not a Hungarian dish :))). It has basically no ingredients we wouldn't use for a dish, except white vinegar. It's a must try for me.
Side note: if anyone plans to make the dish at higher temperatures to shorten the time to finish, I don't recommend it. Paprika can burn and become bitter easily.
That doesn't end up there.. I actually realised some preparations are common across Italy and Hungary. Think about 'ciccioli di maiale'.
@@niccolotrentini9752 I've checked what ciccioli di maiale is but I don't know if I can trust the sources. Is it pork crackling?
I wonder if the old Croatian communities in Molise had some influence on the creation of this dish. Maybe a stew like čobanac served as inspiration.
Oh Eva and Harper!!!! You continue to send me to the grocery every Sunday with these recipes!!! Va Bene! ❤
Shared the recipe and we’re going to do a Sunday feast when the boys get back from Sicily. My whole extended family loves your channel. Its a Sunday ritual.
Country style Pork ribs were always my favorite go to pork to use. I worked as a grocery clerk and I could pick up a pack when I needed them. Then one day the price per pound doubled and it not only broke my heart but my wallet and I could only afford them rarely. With three growing boys to feed it took more than I could usually afford. Now that they're grown and gone I may give this a shot for me!! 😂 Thank you Harper and Eva as well, great video offering. ❤
Harper, you did all the things I always do when cooking something new, questioning myself, re-checking, moving things from one dish to another. I loved to see that! You are both amazing. My Husband and I spend a lot of time in Italy and when missing it in between visits, you are my go-to so my heart doesn't get too heavy. Thank you both.
Congratulations to Harper who has become an efficient, charming, cook! His
precision and motivation are touching. This pork dish must be very delicious. Harper's long hair, pulled back into a ponytail is becoming.
I'm so glad you're doing this recipe....after seeing you video on Molise (Where my family is from) , I tried to find a recipe and make my own.
I didn't find much info so I just winged it.
I liked it but was never sure I'd done it correctly.
I've been using Calabrian Hot pepper powder and sweet pepper powder and country style ribs.
The last time I did it I used my Sous Vide to cook it and it was wonderful..
Some thing I didn't do was slicing the meat before cooking....next time.
Going shopping today, so pork goes on the list .😊
I will definitely try this. The fact you can make sandwiches out of it means I can use the leftovers for work lunches, and the Hungarian in me was excited to see a dish with so much paprika in it.
The teasing, joking, and love you show for each other is wonderful. Please keep at it!
My partner’s father was from Molise. I fell in love with this dish when I had it too!!! I’m so happy to see it on here 🥹🥹🥹🥹
It was about time 'cooking Harper' returned!! Very good video and interesting recipe!!
Grazie, Juan!
My fathers family is from Campobosso, region of Molise. I've never heard of this dish. Sounds so good. Nice to see Harper cook. It's cool to see how passionate he is about Italian culture.
Amazing, never heard of Pampanella. The beauty of Italian cuisine is it's so regionally diverse. Even from town to town you find different signature dishes. This is why you cannot have the complete Italian cuisine experience without going out of the way and find all these hidden gems.
That's why I love this channel!
It's like my nonna's "funeral" chicken...you use breasts, thighs, legs of chicken, potatos cut in quarters lots and lots of garlic, salt, pepper and oregano in a pan and lots of olive oil slathered over it in an oven pan, covered with aluminum foil, baked in oven at 450 for 2 to 3 hours, reduce heat to 400 for 1 hour, then take off cover for half an hour...the potatoes get crunchy and the meat is moist and falls off the bones...nonna was from Abruzzo and the other from Marches...they both made this for funerals
Sounds great! I’m going to try it.
@javaskull88 you will love it, but please use lots of garlic and oregano, and salt and bake on high temperatures as I stated..buon appetito
My mouth is crying out for some pickles on that sandwich!
Amazing guys!! As always!! I think Agnone is in Molise, and it’s where they make the church bells for most of Italy (there is also the Museo Storico delle Campane) I’d like to visit Molise and Abruzzo sometime, it looks like very beautiful countryside!
That old home video - you look so much like your father did in that video!
ahhhh la pampanella l'oro rosso di Termoli e dintorni 😍😍😍
If Molise didn't exist, there shouldn't be any things called "alla molisana" (there's even an excellent brand of pasta called "La Molisana"). 😊
They do it so you think it exists. It’s a conspiracy
I'm 67 and paprika is a newly added item to my cooking. My mother was of Swedish heritage. Blandish food. The only thing she used paprika for was to sprinkle it on top of her amazing potato salad. But we were raised here in South Texas. So I do a lot of Mexican foods. So I have started to use paprika on every meat and sauce I do.
I have made your dish for years but in the Mexican version. It comes out more moist and shreds easier. But is so delicious served with refried beans and rice.
Thanks for sharing.
Isn't the Mexican version you mention, called Carnitas ? Chef John, from Foodwishes, has a nice recipe for them, and the latest edition sounded a bomb ! ❤ from Paris
Great job Guys!!! I might have to try this… but on a smaller version 😋
Well, Harper failed to embarrass himself in front of thousands of people. Or, technically, tens of thousands of people. Guess he'll have to try again some other time.
One PG dish I’ll not make, but such a FUN episode!!!
Devo ammettere che ho sempre sottovalutato la paprika. Un giorno devo provare questa ricetta.
This is why I’m coming to love your show you guys are bringing us the real Italy the everyday cooks not just they stereotypes
Molto interessante, non conoscevo questo piatto! Lo proverò di sicuro, grazie!
Wow! That's a fantastic recipe! Thank you! 😊❤💯
wait what? Molise exist? since when? As a dude from Reggio Emilia, I thank you for this stunning video... and as soon as I can , I will try this. Thanks! Aaaaaand subbed!!
I am italian and I live in Italy. I have never been in Molise and I have never heard of pampanella before your video.😂
I’m definitely gonna do this. I cook country style ribs at least twice a month so this sounds great.
Good job Harper! Your effort looks delicious and Amazing. The sandwich made my mouth water. Congratulations!
Paprika is one of those ingredients where it pays to spend more for quality. Imported Hungarian or Spanish paprika has a lot more flavor than the cheap stuff you find in most supermarkets.
Strepitoso, bravissimi! Sono molisana e non avrei mai pensato di farla nel forno di casa, ci proverò! Comunque certo, alle feste di paese ci sono i panini con la pampanella, non mangiamo direttamente la carne con le mani :D
Un abbraccio
That looks amazing.
That looks delish!! Especially as a sandwich!! I would have to put some evoo on my bun, fry it toasty, dunk it in the broth and add my meat. I have to try this!! Thank you for sharing this. I'm Italian and Portuguese and this is right up my alley❤❤❤ love you both!!! I just love your channel xoxo
Great video and a delicious-looking dish! Bravo!
Recently my sweetheart and I (but mostly she) decided to try our hand at raising a couple of pigs here on our little empire of dirt in fly-over country (Illinois). They reached hog size over the last month and after being pampered to give them the best life any pig could possibly have they have now become delicious and abundant pork in our home freezer so this recipe comes just at the right time. I am looking forward to trying it as the weather cools and a warm stove filled with fragrant garlicky paprika and tender pork conjurs up a delightful and delicious afternoon. Tally ho!
What about an Italian slaw for that “Pampanella NC bbq sandwich.”
I'm assuming the whole Molise doesn't exist is a running joke. One of the biggest pasta brands is called La Molisana, and it's from Molise 🤣 Great video
We have the same in Germany with Bielefeld
Thank you for this amazing recipe. God bless you
Great job! Harper 😊
We need the roll recipe too!
Oh I am so making this. That looks heavenly. Great job, Harper!
Ok so it was fun watching you!! Love your normal videos obviously but this was great!
I remember the Molise video well, I mean the cheese, the Brodetto, the Pasta and of course the Pampanello. It was great to see you two react to these regional delicacies.
I like pork, I like paprika, I like garlic. This is the dish for me! 😀 Thanks a lot for bringing this recipe for us!
That looks sooooooooooo good, I’m definitely going to make that! Thank you!
you guys are amazing, i'll take it with a grain of paprika, thank you for sharing all those italian dish and going beyond !
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I am huge fan of EVA's HAIR !
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Great job , Harper .
💙🦋✨️🌞
Thanks .
Good job Harper! I can’t wait to “read” this meat book. I hear the ending is amazing! I would like to cook this on the Treager for a light smoke flavor. ( glad to know that you are a bbq fanatic also!). Would it be out of line to add a little ground fennel seed to the seasoning?! Thank you both for sharing great recipes and including us in your family.
You guys are great! Thanks!
There’s no shame in eating that tray of meat intwo days Harper, you’re in good shape, nomnomnom on down on your pork and enjoy it. You don’t do it every day, every week or even every month, so indulging in a favourite once in a while is all part of a healthy diet.
The dish looks amazing, but can we talk about how perfect Harper's hair is?
That which must not be said.... Like father, like son?
Can I give you a suggestion ? I'm an Australian living in Italy who holidays several times a year in the north of Puglia , very close to Molise. I' ve come to love this dish which I recreate this dish at home , experimenting a little like you have here. Use the vinegar instead of the water at the start , gives the taste and does the same job ! I also add at the end after tasting it.
Oh , and I've had pampanella in a panino in a bar in the area . Perhaps yours is a first in the USA !
I feel like I’ve heard of pampanella but in the same breath I haven’t 😂
I am going to use a spray bottle to apply the vinegar. Off to the store.
Yum... I'm going to adore this recipe because I love paprika, smoked paprika the most❤ great job😊
I can't wait to try this!!!❤🎉😊
That looks delicious! Thanks for the recipe!
Fascinating dish! My father's side were from the south of Abruzzo very close to the border of Molise/Isernia. This dish gave me one more reason to visit Molise. :)
I am definitely going to try this, it has everything I love: pork, garlic, chilli and vinegar (I love to put vinegar on meat!). Thank you for bringing this recipe to our attention 😊
I never knew about the removing the germ from the garlic.
Never knew... Gotta watch more Pasta Grammar.
I'm so making this. Thank you.
Very interesting dish. I will be making it myself as soon as possible.
I bet that would be incredible made on the smoker.
Maybe in the future consider making a sauce with the meat juices and vinegar. You didn't just throw away those juices??? Maybe first remove the juices, remove the excess fat, add back to the pan and deglaze the pan with the juices and vinegar?
You might care to look at the 'official' recipe for the dish at Accademia Italiana Della Cucina. Their (translated) recipe includes pork neck and pork loin, but it looks like they use way less sweet paprika, hot paprika, and garlic, which seems like a toned down version. The recipe also seems to discard the juices. (I would have hoped for better than that!) Molishere also has a version worth considering. Hope Harper and Eva can improve their recipe with tips from others, though it looks very good!
I like that this is not the typical on what we think is italian food.....like the pasta...cheese....and etc
That looks amazing! I wonder how it would taste with a little freshness added? Maybe some greens, herbs or avocado. It’s definitely going on my list!
Not too hot, not too cold. Indeed!
I have family in Molise! Take your glove off and touch the meat! There's nothing to be afraid of, Harper!
Concerning moisture while roasting...
I have a lidded 18-inch oval roasting pan, metal, black... and inexpensive at $17.74 from Walmart that I've used many times for carnitas (essentially the same cut of meat). 15 pound capacity & easy to clean. Brand: Granite Ware
If i want to go in two directions with my shredded pork (bbq pulled pork & carnitas for tacos, burritos & enchiladas)... then i go just with salt, pepper, garlic & onion at first... then later add bbq sauce or enchilada sauce or salsa on the backend. Especially when pork shoulder butt goes on sale. Impressed Harper knows "country style ribs" are actually "pork shoulder butt roast" cut up (same bone if included)! 😊
awesome video !! good to see Harper on that side of the stove!! well done
What an interesting dish! I am in NC and of course we love our BBQ so now I’m so curious about this pampanella!
Wow, I gotta try this with pork belly! Belisima!
Not sure if this applies to country style ribs, but we bake regular ribs in a roasting pan tightly covered with foil at 300F for 2 hours and they practically fall off the bone. Look forward to trying your Pampanella recipe.
Bravo, Harperiaju.
Put it on the list of things you should cook next time we meet. I'll take care of gelato😊
Il Molise è una bellissima regione. Siamo andati diverse volte in quella regione e fatto bellissime vacanze.
La ristorazione negli alberghi di Campitello Matese era di grande qualità, specialmente nelle giornate a tema "cucina molisana".
Un saluto da Roma.
Oh yeah... you know Eva didn't have to out you because we know you can eat😅 and love food... us too, because we watch your channel with joy😊
I make country pork ribs about 3 times a month. I smother mine in Franks Sweet Kraut, and onion. I do 320 degrees, for 2 and a half hours, wrapped in aluminum foil, well vented. Goes well hot with mashed potatoes, or cold for a sandwich.
Thank you!!
That looks so delicious! Those look like the country ribs from Costco. I've tried stewing them before and couldn't get them tender, but now I know to really extend the cooking time.
I love how you can tell Harper and Eva don’t use paprika often
I can’t wait to try this! Maybe next week when Jeff and Cheryl are visiting us 😊
Great video - as always. As to cutting the meat : it's a perfect piece of meat, all you gotta do is slightly freeze it and cutting isn't difficult at all. 🙋🏻♀
You guessed! Here in Molise, panpanella is typically used to stuff a sandwich. It's street food, after all.
Ya-ya, I don't think you can go wrong with this meat dish. Sort of like a Portuguese piri-piri dish. If I had quantity of smokey paprika I would use that. Bravo....brava.
MOLISN'T
"All of uzza knowa thatta Molizza donta exista!"
Molistoo !
What about Itallian coleslaw? I bet that would go great with that snadwich.
In Italy there is no one who knows all the dishes of regional cuisine because there are so many of them, thousands upon thousands, that no one can know them all!
Good job! This dish looks delicious!❤💕
Wow, I am going to add this to my New Year’s Day buffet along with my 24 hour smoked brisket. Looks fantastic! (You’re invited!) BTW way to rock the pony tail!
Are you kidding! That looks soooooo good I would eat it with my feet😊
Amazing video thank you with all my Molisana heart.❤❤ Ava and Harper, do you like Baccala fish (salt cod)? My mom used to make it in the oven with, white grapes, garlic, bread crumbs, lemon and seasoning. Who would think baccala and white grapes but it was delicious.
Yes! Eva is an even bigger fan of stocco, which is like baccala except dried instead of salted. It’s one of the few southern Italian dishes that I can’t stand 😅 but it’s enormously popular there
@@PastaGrammar ok stocco, will look it up. Thank you. 🙂
good work dude - great cooking and great vid cheers I'm hungry again haha
Sono mezzo Molisano, e fiero ! ☺