Are These LOST Italian Recipes Worth Making Again? | Forgotten Historical Recipes
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- Опубліковано 3 гру 2022
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Today, we're on the search for lost treasure! Well, lost recipes to be exact... Italy has so much food, that many dishes are inevitably lost to time. Today, we're investigating several recipes that have been forgotten in Italy. Help us decide if they're worth reviving or not!
Big thanks to Luca Cesari, the real Indiana Jones of historical Italian food, for sharing his knowledge with us again! Check out his new book, "The Discovery of Pasta: A History in Ten Dishes" here: amzn.to/3gOMwbS (affiliate)
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BANANA & SAUSAGE BRUSCHETTA RECIPE - www.pastagrammar.com/post/ban...
ORIGINAL LASAGNA ALLA BOLOGNESE RECIPE - www.pastagrammar.com/post/the...
PENNE ALLA VODKA RECIPE - www.pastagrammar.com/post/pen...
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#historicalrecipe #history #italianfood
If you had to pick ONE of these dishes to save from lost recipe purgatory, which would it be and why?
Ive been curious about penne all vodka so ill say that one. Also a lasagna with no bechamel was curious
Le lasagne!
I would try the bananas and sausage bruschetta dish. It looks interesting and I love a sweet and savory combination. I'd love to see another installment in this ❤️
siete sicuri che al posto della banana non si dovesse usare il platano?
🤔 Hard but I think the lasagna.
The ending was hilarious!!! Eva's mother: "A little Mussolini, a little Putin..."
Eva's face of misery and disgust whe Luca explained the dish😂😂😂
Love Luca and his input here. Thanks for having him on! And Mama Rosa at the end is fantastic.
The Montreal World fair of 1967 changed the culinary scene for ever! We still talk about it 55 years later. It was a great way to make discoveries before the Web and social media. The top selling dish at the Canadian pavillion was whale… not reviving that dish… great video 👏👏👏
For me, the first one is the one I feel I would love to try, The idea of the banana and sausage on toast, wow, for some reason I can sense the taste of the combination, the sweat and greasy spice of the two coming together with the crunch of the toast.
Me too.
The spinach one I wouldn't be able to resist adding tons of cheese (with chicken and mushrooms,lol) and the last one I'd try but I to am not a BIG fan of cream, although I'd try it to. My one issue with the last 2 dishes is NO CHEESE. I LOVE CHEESE. Maybe to much, nah
Sweat? Now i dont wanna try it.
😆
I made a penne alla vodka but instead of cream I used Pecorino, Mascarpone, and pasta water to make the "cream". I think it is much better that way.
Nice.
Bro how is this channel not at least 10 times bigger? It's easily the best channel on UA-cam
One of the reason why I love your channel so much is that you show dishes that I would have never known about otherwise. Keep up the good work, guys.
Hi everyone !
I had to laugh at the spinach lasagne because I unknowingly made that dish years ago on a Sunday, improvising with whatever I had in my kitchen ! 🤣
It is very good indeed. Simple but tasty.
My mother used to cook a very special risotto, with bits of veal in a tomato sauce, chicken livers, loads of parmigiano.ans black olives. She baked it in the oven so it came out like a cake.
She was from Beverone, a small village in the Cinqueterre region. Maybe it's a recipe from there 🤔
I was wondering if Evelina knew about this kind of "risotto".
I feel like the spinach lasagna basically evolved into what we might call a white-vegetable lasagna in the United States today.
@@Andinus3000 I love veggie lasagna! I'd also add spinach as a layer to a regular lasagna.
The first recipe would be perfect with plantains,its more similar to potatoes as texture
Right said,probably this was the original ingredient during the italian colonial time..plantains is like a sweet potato,maybe i'm gonna try this..maybe!😉
I was looking for this comment.
Bananas and plantains are indistinguishable to an outsider who doesn't know there are sweet fruits and savoury ones used for cooking.
Actually, it could be green bananas which are also starchy like green plantains
My family is from Cuba/Spain and my grandmother made a dish called Fufu. She would take a slightly ripe plantain and steam it. She would also fry bacon. Then both would be combined to form a patty and she would then fry/grill the patty. It's delicious, so I expected the banana and sausage to be good 😊
Harper & Eva are so honest with their feelings that I begin to really watch for the awesomely crazy funny way they both be so entertaining. Always a pleasure to watching their latest jam!! At times I'm in a quandary to know (when judging) just which who of them is the dominant ingredient. Those times ain't so predictable as both these people deliver.... and that's 'genuine engagement of their audience'. Eva's strong accent, gorgeous smile make her irresistible! However, every time that Harper breaks character because of what/how/yes, even when.... Eva says something; well that is hilarious!
They are both charming and adorable! Yes Harper! Eva is just too cute! she does not even need to speak, her eyes, her expressions reveal all. She reminds me of my own dearly departed Italian wife. Eva loves to cook delicious food, harper loves to eat it, and they make a living filming it. La Dolce Vita!
In Argentina, with a very significant italian immigration (say as in NY) ppl continue family lasagna recipes and is not rare to see a layer made of spinach. It's typically not all ragu, even when we are a beef country. Strongest years of immigration were 1895 to 1930, so a good few would had been born abt 1880 and brought family recipes from many regions. My fave is a lasagna made with 2 layers of ragu, a ricotta one and a spinach one.
Here’s a strange fact. My grandmother is from Panama, and whenever we had pasta with ragu, she served bananas on the side. Raw, just on the plate with the pasta, and the bananas are an amazing palate cleanser. Makes every bite taste like the first one.
To this day, at 57 years old, I still want a banana with my (meat sauce) pasta.
🤮 YUK
I find that a little red wine does the same thing....
8:18 I've eaten something similar, or even identical, as a very small Swedish kid in the early 1970's. In the 1970's there was this trend, in Sweden, called "gröna vågen", where urban people, who hadn't had a farmer in their family for at least a century, moved to the countryside and started small farms, or joined a collective at a farm. These people (re-)invented a lot of really weird food (and shared recipes with each other), made mostly from the very few kinds of foodstuff they were able to produce on their amateur farms, and the few very cheap items (like flour), that they could afford to buy. Also, most of them, was very unfamiliar with cooking food from scratch, so they had to reinvent cooking methods, and also learned some cooking from books, not always getting it right. Many of the "gröna vågare", was also vegans or vegetarians. As far as I know, none of those dishes is still eaten today, most of them were either very bland and mushy, or very acrid, if they made their own goat cheese or fermented vegetables.
Lol
Penne alla Vodka are still on the menu at the Garghet restaurant in Milan under the name Pasta alla Nepentha (that is a club still existing but was very famous during the '80s) and at La Vecchia Bettola in Florence under the name "Penne alla Vecchia Bettola"
OMG that look on Eva's face while he was giving the BananaSausage instructions.... absolutely priceless.
Love to listen to you and your Mom speak my beloved Dialect ❤️ I'm from the same region as you, Sinopoli, Reggio Calabria. My amazing Mom is gone. And it warms my Heart to hear you speaking. A Canadian who is amazingly proud of her roots. Ciao Bella.
I knew the bannana one was going to be good! We have a dish called pastelon. It's the lasagna version of the Caribbean made with sweet plantains instead of pasta, and it tastes amazing!
I remember when penne alla vodka became a major food trend in the 80’s because it represented the thawing of Cold War tensions when Italy was synonymous with high fashion, exquisite automobiles and jewelry and especially Italo-Disco like Spagna which was huge, especially in the clubs, in the US, UK, and Germany.
Bello sentire Eva e la mamma parlare in dialetto calabrese. Fortunatamente ho capito anche senza sottotitoli. 😂
Con banana e sottizi? 😂
A noi polentoni invece facevano buono. ;-P
@@alicetwain Exactly, I needed subtitles just for the Calabrese dialect portion of the video 😄 Way to go Eva, or Evelina?
@@pavek Who needs subtitles ? They didn't say anything interesting.
I had Penne ala Vodka in Rome in 1986. It was even more unique and I learned the recipe. It starts like yours but it adds red pepper flakes with the black pepper because vodka and pepper pair, it also had less cream because it had Pecorino added at the end to limit it’s need.The last ingredient before the Pecorino was the addition of red caviar. Why?-because vodka and caviar of course. The caviar melts into the sauce and elevates the dish a little bit more. Try it this way. I think you’ll like it. As to revive one, the Bolognese with spinach could appear as a Vegan option.
You and Mom's call cracked me up. Thanks. I need that laugh.🤣
As a 2nd generation Italian-American who, under the right conditions, does like pineapple on pizza, the Banana & Sausage Bruschetta is something I am definitely going to have to try the next time I pick up some bananas. I have had Penne alla Vodka, but also plan on trying the lasagna. Keep bringing us more of these recipes.
My Grandmother made a similar timbalo. A layer would be the sauteed spinach and onions with a thin layer of bechamel, and alternate layers of thin prosciutto and parmegiano reggiano. The top layer of pasta was a thin layer of bechamel that browned and bubbled as it baked. Delicious.
OMG, my sister makes that lasagna, she aslo makes a version with ground beef and swiss chard.
We are from la Province of Benevento!
This is such a good episode. The conversation at the end with Eva's mom was priceless!
very interesting, naturally. Growing up with my Italian family who emigrated in the 1890s from the Emilia Romana, lasagna was a regular dish and yes green pasta, though no bechamel, and the ragu itself was a little different but rich in the kinds of slight but significant differences that are essential in every family traditional recipe it seems and what keeps the culture of food so diverse and vibrant. cheers.
Eva's face, while Luca is describing the sausage and banana dish, is priceless. I had the same reaction.
The video was great as always, but the conversation with Eva's mom... PRICELESS!!
There are a few restaurants that have Penne Alla Vodka on their menus in Abruzzo, they also make a special Polpettone, made with ground beef, pork and calves liver served with a brown Cacciatore sugo.
The best part of the video was Eva’s conversation with Mama Rosa😂😂That was so great! Mama Rosa, you are a treasure!!!
I have always loved food history. Probably why I love to read cookbooks! In Canada it is not uncommon to find lasagne with spinach and ricotta filling( something from the past or a new adaptation for a new country?) Loved the video. ❤
It's fairly common in Sweden as well. Originally mostly aimed at non-meat eaters.
Spinach and ricotta is a very common filling for ravioli, that's probably where it comes from.
I'm a New York Italian American. When I was a child, our family used to eat sandwiches of Genoa Salami (at least what they called it in the Italian stores that sold it) with bananas in a sandwich. It sounds crazy, but it was actually quite good with the sweetness of the banana offsetting the strong saltiness of the salami. We even put American mustard on those sandwiches! Try it sometime...
I'd try this...
😢
Came to the comments to specifically look & see if anyone else heard of genoa & bananas sandwiches! My Sicilian Dad 1st generation born in Brooklyn USA would love these and had them often!
He wouldn't use mustard. I vaguely remember mayo tho! Every once in a while, I would make one in his memory, and it is very good! Sweet & savory! Thanks for bringing up a nice memory!
Love your channel!
Excellent video!! I would love to see more of these. I also loved hearing Eva's phone call with her mom. What a great video ❤️
One of my favorite restaurants, Mauro in Glendale, CA (Mauro Vincenti's first restaurant, before he opened the well known Rex Il Ristorante in Los Angeles) used to serve Penne Alla Vodka with smoked salmon. It was wonderful, so I'm voting for the Penne.
i'm italian and i actually made those sandwich with banana and salamella with butter, didn't know they where actually lost or something. but i actually made a "mashed" banana to put on the bread not the pieces but if they where thinner they may actually be even better probably.
The spinach lasagna reminds me a lot of Burek (all over former Yugoslavia) and Spanakopita (Greece). Different dough from the Italian version but all just as tasty 🥰.
Meat and fruit generally pair well together. So I'm not surprised sausage and banana may be quite tasty.
It's fun to find a new pairing.
The phone call with mama at the end was amazing 😂
Lol at the banana dish. I’m Italian and I have been making cheese and banana toasted sandwiches for years. Best made in a waffle maker. Bread, butter, your favourite cheese, banana, seasoned with salt and ground pepper. Don’t scoff until you try it.
Always an interesting video when Luca is on! Thank you guys!
Eva’s face was so funny. You could see she did not want to try it 😂. I think it might be good. The banana and sausage ❤
Eva, you look more beautiful than ever❤. You and Harper make my Sunday's so much better with your delicious and informative videos. I learn something new everytime, which I really appreciate. Love and blessings to you❤❤.
It’s fun learning the history of food 😋
Vodka sauce was created by an Italian-American firefighter in Utica, NY in the 70s. It was developed alongside Utica Chicken Rigatoni.
You took me back many years sharing those lost recipes. I remember all of them through the years. Yes, I plan to try them all again!!! Grazie per i ricordi! ❤
I'll try the bruschetta just for the freak-out factor. I'll try plantains too.
I remember Alton Brown explaining in the original Good Eats that tomatoes have some flavor compounds only soluble in alcohol, not oil or water. I usually add a little wine to any cooked tomato concoction whether Mediterranean-ish, curry-ish, chutney etc.
Congratulations on reaching 1/4 million subscribers ! Love you Eva and Harper !
Such an interesting topic for the video this Sunday.
Mama Rosa’s reaction and comments about the recipes Eva was trying out were priceless! LOL!
I actually laughed out loud several times. Needed on this cold December day. Grazie. :)
This was an amazing video, I love you guys and Luca, I actually preordered his book. I cannot wait to try the banana with Italian Sausage, all mazing lost (and found) recipes :-) Bravi Ragazzi!
Interesting--thank you.
The Banana and Sausage recipe is fantastic. What really interested me about that one in particular was the frying of the banana. That's something I don't see often so it was a bit of a surprise. However the concept of it all itself isn't all that weird. Sweet and savory is a very popular flavor pairing. Fruit and meat have also been paired together since the beginning of human history. Even today I'll have something like pancakes with some fresh fruit, jam, or syrup and have sausage, bacon, or even eggs to go with it. It's not all that different really.
As a Caribbean without getting to the end of first dish, for sure is good!! Banana or plantain are the best with everything.
Such a fun episode! Thank you! I would love to see you make Farinata (fermented chickpea flour "pancake"), ab obscure recipe for sure. I learned about it from "Fermentation Journeys" by Sandor Ellix Katz. I've made it twice now and need to keep trying. I don't have the batter-pouring method perfected yet (will I ever?!). It is so good!
Penne alla vodka: it was a dish that my (ex)brother in law from Napoli (who then became a very good chef with his own restaurant ) cooked every time we had dinner with friends. Also it was on the menu of the locale where I worked few summers on the cost in Southern Italy and was very much popular with all the guests (mostly from Napoli). So I found it quite surprising that it is not known in Italy now (it was in 2000 and something....). oops....maybe i did become old...???
Yes, there was a period when it was a very popular dish in Italy. Then it disappeared. First time I think of it in maybe 20 years... not a great loss I suppose :)
it was popular till the second half of 90s
It's very well known, but almost none does it any more. I'ts often cited, along with "risotto alle fragole", as a symbol of the '80s.
I am Mexican and Puerto Rican mixed. The example of Tacos al Pastor really helped me to understand and compare the Banana and Sausage recipe. Seeing how Eva is picky and she lived it made me OPEN to trying that recipe. I can't wait to try all the recipes! Thank you for putting this video together! Great video!
Loved mama Rosa’s thoughts about these recipes at the end 😂
Just made the sausage and banana combo. I was pleasantly surprised 😮
awesome video !! I think i will have to try the Banana and the sausage and the the lasagna.
The way the banana recipe was described as frying the banana first to soften and then cutting it makes me think that it might call for green bananas. Bananas are starchy and firm until they turn yellow and the starches change to sugar.
AH! someone feels the banana is the third weal!
Always love your shows! You guys make me dream of having my own kitchen and cooking you recipes.
XOXO ☺
Great video!!
You guys always make me laugh!
I think I would try the the spinach one.
My mom used to cook the spinach lasagne when I was younger! I loved it! But she did put parmigiano on them
Really interesting video! I cooked (more than once) the Penne alla vodka thanks to your friend Vincenzo's plate that provided the recipe a little ago... I will try the banana with the salsiccia for sure!
Conversation with Mom was the best! Buona Domenica ragazzi 👌
Great video-love the history and Luca (sorry if I spelled his name wrong). We need to revive the bananas and sausage. I already have them on my shopping list.
You guys should attempt to revive a very old version of lasagna - skryliai in Lithuanian or lazanki in Polish from XVI century.
It comes from times when Bona Sforza, Italian wife of King Sigismund I the Old, King of Poland and Lithuania, brought high Italian cuisine to both countries. Lazanki/skryliai is reminiscent of the Italian lasagne, only instead of large, flat rectangles, you make little ones, like when you cut shapes for ravioli, but this time you don't fold them, just boil them as they are and serve with onion, bacon and cream sauce (no vodka involved). To get into the XVI century fusion feasts you might serve them with shredded game meat or mushroom sauce.
This is one of the simplest and most unexpected dished, that got migrated 500 years ago to the parts of Europe Italians still know little about. Skryliai/lazanki are kids pasta here, just like original pasta ala Alfredo.
OHHHHH I would try the sausage and banana in a heart beat! That looks fantastic!
I guess I would pick the sausage and bananas even though it does sound so weird. The face on Eva when he was giving her the instructions on how to make it was priceless 🤣😂 Love her phone call convo at the end so funny.
Also my Nonna would have me pick figs with my Nonna in the morning, and she would cook up sweet or orange peel sausages for breakfast, reminded me of the banana recipe
I absolutely love Eva! And watching her cook is therapeutic!! She is adorable!!
I love your channel and trust in everything you cook and teach. You’re one of my few go to Italian channels for instruction and recipes. And, I’d kill to have Eva’s hair!!
Gizmo I have a friend who has hair like Eva's. Everybody loves it except her. I reckon having hair like that is like having a Ferrari -- it looks great, but it's a high-maintenance pain in the neck.
@@ps5801 is anyone ever happy about their hair, too much, too little, none at all? I had a friend who had naturally semi curly, heavy, thick black hair down her back, I called it “wash and wear” hair, and the men loved it. It was like a blanket to them. Didn’t hurt that she was attractive, had blue eyes and full lips, beautiful teeth, great smile, nice figure. She had only to wash it, towel dry it and she’s good to go, while the rest of us were using products, hairdryers, gels, sprays, rollers, curling irons, etc. she also new it’s power and used it. It’s either in your genes or it isn’t.
Looks good! Still waiting for the Farinata di Ceci from Liguria to appear on your channel! Toppings of rosemary, onions, sausage, Gorgonzola or Bianchetti are amazing. 🇮🇹
Can I select all 3? The lasagna looks delicious, I don't have to overindulge for a lasagna. I wouldn't change one aspect.
For penne alla vodka I usually cut the amount of cream in half. I tried it with a flambe sauce and it took the dish over the top. No need for lots of cream at all.
Now, the bruschetta, one thing that I have learned about bananas, the greener they are the starchier they are. I dated a girl from Jamaica and she always told me ripe banana is for dessert and green banana is main course side dish. I tried it with a barely yellow banana. The skin was a little difficult to peel off in parts. It tasted more like a fried potato, a hint of banana but had to think about what it was.
Argentine's lasagnas are very common to have alterate layers of spinach (with or without cheese) and ragu with bechamel and tomato sauce.
We grew up with fried banana. In south Africa we eat bsnana on curries and toasted currie mince (similar to sausage) sandwiches
Late 80’s and beginning of 90’s in Italy: Pennette alla Vodka was an extremely popular dish to be made for New Year’s Eve! We all loved it and it was with very little tomato and loads of cream!
I had a German friend suggest to me once putting banana slices inside a hamburger and frying them. They were GOOD! Same idea of sweet with savory. Yum.
Banana with meat: **exists**
Eva: **shock**
Caribbean: What? It's amazing!
WELL, I was just about to say, "you really shouldn't complain about pineapple on pizza again," but you took the words out of my mouth. :-))
The spinach lasagna looks great and I'm honestly surprised that it's a forgotten dish. I think you should revive it, with parmigiano!
Hey Pasta Grammar!! Absolutely love the videos you two create! When are we going to see a little bambino 🎉❤
The sausage-banana seems like a tropical combination, and along with bread, it sounds like something from Cuba.
Interesting that the adjective "scomparsa" would be used vs "perduta". Learned pasta AND grammar today. :)
My wife is Ecuadorian and we eat fried green plantains with sausage and eggs pretty often, it's called majado
White lasagna is super common in USA, with spinach or other veggies... Also stuffed shells with spinach and ricotta
I love learning the history of Italian dishes.
🤣🤣🤣 I have to agree with Luca about the banana and sausage combo. Eva's mama is so funny!!
Take a look at the many South American and Caribbean Plantain(Which is similar to banana, but need to be cooked first!) recipes! Try one called Pastelon from Puerto Rico!! Its like Lasagna but with Ripe Plantain!!
The white lasanga made me immediately think it was the Itian version of the Greek Spanikopita (spinach pie) just substituing pasta for philo dough.
Wow. After watching ya'll for so long, I do believe this is the first time I've seen Eva speak in Italian. Great video. There is a lost American recipe for mac n cheese, from around the 1920s, called 'baked macaroni and cheese with tomatoes.' It was brought back by the good folks at America's Test Kitchen. It's so good, it's the only mac n cheese I ever make anymore. It calls for waaay too much cheese. (There is no such thing as too much cheese.)
Im definitely getting that book I love pasta and interested in the history of it 🤗💞
Another nice video. Before I choose my favorite, a shout-out to the nice Mamiya TLR in the background. Based on the profile, my guess is C-220 Pro-F. But whichever model it is, Mamiya TLR's are unique cameras and great performers. OK, my favorite of the 3 is the tasty Penne alla Vodka. However, I may try the sausage with banana bruschetta. I agree with Harper that pork goes well with sweet ingredients.
For the penne alla vodka, I feel like the cream is a tempering agent, in line with what Eva says about panna and how it dulls the taste of things. Even if you burn off the alcohol in the vodka via flambé, you may still have that "taste", and the cream tempers it. Maybe?
Lasagna with spinach is actually common in Bosnia. The only two types that are served here are one with ragu, and the one with spinach. Also no tomatoes in it, but with besamel and garlic instead of onion.
Really enjoyed this video. Everything from Italy is superior! I would bring back the sausage and banana toast.
I actually had the banana concoction in Switzerland for breakfast. It was as you had it but then olive oil with herbs was drizzled over it. Not what I was expecting but good!