Got any creative ideas for how to use capuliato Siciliano? Let us know! And thanks to Earth Breeze for sponsoring this video: go to earthbreeze.com/pastagrammar to get started with 40% off Earth Breeze Eco Sheets!
"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." - Bubba 🦐
As you know Greeks have very similar taste buds with our neighbors, we put whole dried tomatoes in olive oil. The last couple of years we use them in plates with fresh tomatoes to get a more intense flavor of tomatoes, and one of them is dakos, where we use rusk with crushed tomatoes, sun-dried tomatoes with the oil from the jar and feta, more olive oil and it's ready to eat!
My mother hated sun dried tomatoes because that's all she'd eat all winter long in every way possible on her farmhouse in Calabria as a little girl. She got so feed up with them that she would sneak them to the dog when my Grandma wasn't looking. I, instead love sun dried tomatoes. Thanks for this episode I never thought of using them this way..only because mom didn't like them.and we rarely had them. Brava!❤
I get it. I find sun-dried tomatoes too sweet and too chewy. I'm AuDHD so texture can really throw me off. I love tomatoes so I make semi-dried tomatoes in my oven when I have super tasty tomatoes (a rare thing in the city I live in). But yeah the semi dried tomatoes are soft and tasty and not hard,chewy or too sweet.❤ Just an idea for others who have an issue with them.
My mom was the same with lamb, because it was the only meat they had access to after the war (for years) in Slovenia, and also didn’t like bacon because they had no access to oil, so had to make their salads’ vinaigrette with bacon dripping instead of oil. Poverty memories!
@@HRHDMKYT yes...a lot of people here in the USA don't realize older lamb animal has a very strong flavor...my mom was actually lucky because they lived on a farm and had variety during the war people would beg for food which my grandparents would give what they could. My grandmother told me though during the war wheat was scarce and they used chestnut flour.
Perfect timing: I have a kitchen tabletop full of ripe San Marzanos from the garden and I even have home grown Calabrian peppers, oregano, and basil. I've already canned enough tomato sauce, diced tomatoes, spicy salsa, enchilada sauce, and ketchup, so thanks! 💚🤍❤
You are a very lucky man Harper. Eva is a master in the kitchen. I come from an Italian family that basically cooks the same way. Your dear wife has some great recipes and the skills to make them. BRAVO Harper!!
❤ now I can justify keeping one of the many kitchen things I've bought but never used, the KitchenAid grinder attachment! Shut up; I might use it soon! It's only been twenty years!!
Maybe you could share how you made the 2 pounds of sun-dried tomatoes? It would be very helpful for those of us who do not own a dehydrator. Thank you; I can't wait to make this !
Please give more on drying tomatoes I had my tomatoes 3 days under the Florida sun n they never dried. Tell me why n I tried my dehydrated them n it dried a little more but not enough. Is it suppose to be hard or benderable? Help me
I halve romas or san marzanos lengthwise spread on cookie sheet lined with parchment paper. Place in oven at very low heat. My oven only goes to 170 F. Roast until dry but still pliable. Takes up to 8 to 10 hrs, but keep an eye on. If it gets to bed time, just stop and continue next morning. Makes the house smell good, too.
@@boa1793 I think it could be done with repurposed screen window frames, maybe fine wire, similar to chicken wire, with smaller openings. My biggest concern is insect prevention. Maybe an open air cabinet with fine screen. They would have to not stick either, when fully dry. My grandma made fruit leather in a low, or off oven, and that might work, too. Here in NM, we dry Chile's in ristras, kind of like braiding garlic, but tomatoes are wetter and wouldn't work that way.
@@Rickettsia505 Agriculture depts of different states have excellent designs available. I always get stuck at screens that food safe. Then too I’m not that able to get an everything together and screwing this in at the right angel and that in perpendicularly. I’m a misfit. I daydreamed about running into a second hand one after I wrote that. NM would be a great place to use one. Kinda’ like flash dehydrating.
@@boa1793 Thanks, that's true about NM. The problem is getting enough water to grow them. They even need some shade! As a preteen, I helped my mom hang out laundry in Phoenix. By the time I was finished hanging a basket, it was dry and ready to take down from the beginning. Fun!
Everything looked delicious as usual. I have heard Ava claim that the key to Italian cooking is simplicity and fresh ingredients. I haven't seen a lot of simplicity lately. As a side note how does Ava manage her hair it looks absolutely amazing! Thank you for your videos they are much appreciated.
I don’t have any way to dehydrate or sun dry tomatoes (we live in a humid climate) so I resort to using my toaster oven. Chop the tomatoes, sprinkle with a bit of salt and roast at 400 degrees till they look dried out. Maybe 30-40 mins. They are not fully dried, but. the volumes is less than half. Put flat in a slip lock bag n the freezer. You can add the garlic, oregano when you use them, or add to the final 20 mins or so of roasting. Not nearly as intense a flavour as sun dried but close enough and preserves some of the summer tomato flavour when you have extra tomatoes.
i was brought up with really ordinary attempts at Italian food, to the point i refused to eat it for years as it was "boring" food. i have lurked on this channel for a while and am finding out how wrong I am. I love spicy food, grow my own chilies and i have so much more to try now, thanks to you. i will be trying this for sure. may try to get on one of your trips as well if i can organize from Australia
The condiments you feature in your videos are amazing and its true that all you need sometimes is one fabulous one to change every dish for the better!! Thank you Eva and Harper..❤
Sundays were traditionally when our family's gathered to cook and play games, thank you for your videos. That time when a meat grinder is a good thing. Buon appetito!
As a Sicilian I always keep a jar of capuliato in the fridge. I use it regularly to season many otherwise boring dishes. a suggestion: add a little capuliato and some capers to your spaghetti aglio, olio e peperoncino.... we call them "Nonna Lia's 2.0" spaghetti. Try them and you are very welcom!😂😂😂
How about a quick pizza? Home made dough, fresh mozzarella, and your favorite toppings. Have you done a video on how to make sun dried tomato’s ? We have finished processing 35 kilos of tomato’s and the sun is doing it’s thing to make tomato paste.
First of all, I just want to say I love your videos. I just made your sun-dried tomato pesto. And surely I will be making your chicken breast with pesto and cheese with traditional egg wash and breadcrumb coating.. bon appétit!
I have just found your channel, you two are adorable. You have sent me down a huge rabbit hole! Lol, I have ALWAYS loved Italian cuisine and I would live to move to Italy...so why do you not live there full time? Anyway, I was hoping that Eva would share some Italian salad recipes for those of us that can't tolerate a lot of pasta and are lactose intolerant. An Italian couple I knew over 20 years ago made the most delicious chilled tuna stuffed tomatoes with olive oil and I cannot duplicate them for the life of me!! Thank you sooo much!
I used to bake bone-in skin-on chicken breasts with sundried pesto mixed with a little cream cheese under the skin, but now I have to try butterflying a large chicken breast as you did. By the way, I have never seen chicken breadcrumb coated with a simple flour and water batter as the first step. Will have to try that as well. Hope you both had a wonderful tomato-filled summer❤
Hi guys! I just want you to know that I made this and loved it! Well, with a couple of differences. I made the pesto the way you made it but I added some walnuts. I made spaghetti. I was wishing I had some Ricotta cheese to also mix in with the spaghetti and pesto. I did have cottage cheese. So, I said what the hell, and I added some cottage cheese to it. It won't hurt, right!? But also, and I didn't plan this one, I eat sardines. I give sardines to my dog too! I eat the sardines packed in oil, my dogs get the "no salt" packed in water sardines. I went to give my dog some sardines, opened the can, and realized I grabbed the wrong one. I grabbed the ones packed in oil. Ooops! So I had this bright idea to add some sardines into my spaghetti, sun dried tomato pesto and cottage cheese. Well guess what!? I think it's definitely one of the best things I have ever eaten in my life. I swear. Just try it like this. Just try it one time. I'm having it again, tonight for dinner for the third night in a row! I can't stop! I need help! Lol ok guys. Just wanted to share my latest food adventure with you. Carry on! Love your videos! 😊 Lynn
Sign me up for that ‘Sicilian Cheese’! My dad would have LOVED that (he would have loved your channel). His family was from San Giusto Canavese and Turin and he loved to sneak an anchovy into his delicious concoctions. He also loved sardines in mustard sauce. We miss him every single day.💕 This is a really fun video (love the nod to FG). Can’t wait to try Eva’s stuffed chicken breasts🌞
I got some.roma tomatoes freash picked yesterday, sitting on a rack outside, I'll make some and use it on a pork roast and put it in a rissto with some asparagus
I think it would be delicious on avocado toast with some crumbled feta. Or just with some white rice and eggs. Definitely would make any salad taste better. Ohhhh or you grill sliced aubergine, put some feta or goat’s cheese, some balsamic glaze and then the sundried tomatoes. Ok I’m drooling now😅 Oh how about on some grilled meaty white fish? Some greens on the side….
I am having a difficult time finding bulk sun dried tomatoes in SLC. Trying to buy local. I have the meat grinder and very good olive oil. Almost there! Looking forward.
I'm so sad that I grew Tulsi Basil this year instead of standard...it just doesn't have that same taste and now I have to purchase fresh basil. Definitely want to make a batch of this condiment, thank you for all the great ideas for using it.
That’s what I came to the comments to find out. I see her with the tomatoes but then when she makes the dish they are sun dried. If you do your own please do a video or explain how. Ty ❤ your videos
Thanks for sharing, your excellent suggestions to spawn more creativity in your viewers. I was wondering if there’s a particularly good recipe for beef brisket that you might share with us. Americans frequently bbq that particular cut, but I thought with winter approaching you might have a different idea for that excellent cut of beef.
PS: Eva, have you a recipe for something I grew up in America calling "Giambotto", more or less?!? It' is a dish we make with all the abundance of summer vegetables at the end of the season. It is basically a vegetable stew of sorts, with tomatoes, zucchini, eggplant, peppers etc. Curious to know. I am a 4th generation Italian American. My Great -Grandfather was a bread baker, & 'apizza' maker store owner in New Haven CT.
Thank you for sharing this recipe. I would like to point out a key step. Being were working with sun-dried tomatoes you will need to rehydrate them to become tender and soft. This will delay it's use. It may take a few months to rehydrate and soften them.. My recipe is shelf stable. All my ingredients are dried there's nothing fresh in my recipe. This prevents any bacteria from forming. Caio
The only difference with your bread crumbs and what I do with mine is that I usually add a little bit of almond butter just a tiny bit to the oil to give it the flavor of cheese,.. I think that it gives a cheesy flavor than that I think we're pretty much the same I will try the anchovies just to see how it comes out but I know my kids don't like anchovies I'm not I'm not an anchovy eater either I never could like them even when I was very little in my parents would get it on pizza but that's just me I mean maybe it tastes differently when you cook it in oil I'll probably end up giving my husband the anchovy maybe if I make it without the oil have to Pat it dry since he's really not allowed that much oil.
I am envy! I did not manage this, I tried cook chilies and onions in olive oil and all glass jars heated in oven and still gets moldy in few monthhs! in Fridge!
Food safety note: fresh garlic and fresh herbs can carry bacteria that produce the botulin toxin, which is invisible/undetectable. In commercial products, a little citric acid added. It's *possible* the relatively huge amount of tomatoes brings enough acidity to suppress bacterial growth, but this is hard to know for sure.
I’m making theses for sure! anyway you said chicken breast is boring but can you do more chicken recipes? maybe a video for all Italian chicken recipes when we look for Italian chicken the recipes out there aren't truly Italian
My husband if it wasn't too oily cuz he has liver problems as do I would probably just love having the the anchovies he used to absolutely look at them longingly and now cuz they're expensive here and occasionally for his birthday I would buy him a little bottle of anchovies.
What kind of tomatoes do you grow that lose flavor as the season goes on. My tomatoes have the same flavor from the first one picked til the last one picked before the freeze . I've never picked a tomato that tasted like cardboard.
Got any creative ideas for how to use capuliato Siciliano? Let us know! And thanks to Earth Breeze for sponsoring this video: go to earthbreeze.com/pastagrammar to get started with 40% off Earth Breeze Eco Sheets!
@@PastaGrammar maybe with a good ricotta. Across pizza in teglia
"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." - Bubba 🦐
Does the Capuliato ferment in the jar?
As you know Greeks have very similar taste buds with our neighbors, we put whole dried tomatoes in olive oil. The last couple of years we use them in plates with fresh tomatoes to get a more intense flavor of tomatoes, and one of them is dakos, where we use rusk with crushed tomatoes, sun-dried tomatoes with the oil from the jar and feta, more olive oil and it's ready to eat!
With extra chilies, it would be a wonderful topping for scallops or other shellfish.
This gentleman clearly hit the wife jackpot, hats off to you both!
Couldn't agree more!
My mother hated sun dried tomatoes because that's all she'd eat all winter long in every way possible on her farmhouse in Calabria as a little girl. She got so feed up with them that she would sneak them to the dog when my Grandma wasn't looking. I, instead love sun dried tomatoes. Thanks for this episode I never thought of using them this way..only because mom didn't like them.and we rarely had them. Brava!❤
Same problem with apples, lol
My mom was the same way, but with beans.😂
I get it. I find sun-dried tomatoes too sweet and too chewy. I'm AuDHD so texture can really throw me off.
I love tomatoes so I make semi-dried tomatoes in my oven when I have super tasty tomatoes (a rare thing in the city I live in). But yeah the semi dried tomatoes are soft and tasty and not hard,chewy or too sweet.❤
Just an idea for others who have an issue with them.
My mom was the same with lamb, because it was the only meat they had access to after the war (for years) in Slovenia, and also didn’t like bacon because they had no access to oil, so had to make their salads’ vinaigrette with bacon dripping instead of oil. Poverty memories!
@@HRHDMKYT yes...a lot of people here in the USA don't realize older lamb animal has a very strong flavor...my mom was actually lucky because they lived on a farm and had variety during the war people would beg for food which my grandparents would give what they could. My grandmother told me though during the war wheat was scarce and they used chestnut flour.
Perfect timing: I have a kitchen tabletop full of ripe San Marzanos from the garden and I even have home grown Calabrian peppers, oregano, and basil. I've already canned enough tomato sauce, diced tomatoes, spicy salsa, enchilada sauce, and ketchup, so thanks! 💚🤍❤
You are a very lucky man Harper. Eva is a master in the kitchen. I come from an Italian family that basically cooks the same way. Your dear wife has some great recipes and the skills to make them. BRAVO Harper!!
BRAVOEva!
Brava Eva❣️
It's Sunday morning. it's raining and Eva is bringing some sunshine with her capuliato siciliano. Grazie Eva
Pasta Grammar RULES!
❤ now I can justify keeping one of the many kitchen things I've bought but never used, the KitchenAid grinder attachment! Shut up; I might use it soon! It's only been twenty years!!
Culinary school tip:
Make sure to keep it refrigerated or risk growing botulism bacteria. Also best to use this within a few months.
Thank you! Exactly the info I was ready to ask
Thank you eva for sharing the love and knowledge. I'm sicilian and make this all the time. Can't live without it! ❤
Maybe you could share how you made the 2 pounds of sun-dried tomatoes? It would be very helpful for those of us who do not own a dehydrator. Thank you; I can't wait to make this !
Please give more on drying tomatoes I had my tomatoes 3 days under the Florida sun n they never dried. Tell me why n I tried my dehydrated them n it dried a little more but not enough. Is it suppose to be hard or benderable? Help me
I halve romas or san marzanos lengthwise spread on cookie sheet lined with parchment paper. Place in oven at very low heat. My oven only goes to 170 F. Roast until dry but still pliable. Takes up to 8 to 10 hrs, but keep an eye on. If it gets to bed time, just stop and continue next morning. Makes the house smell good, too.
You should do a video on how to sun dry tomatoes. That would be great.
I was thinking the same. I'd rather not buy a dehydrator. I wonder if screens would work, or cookie racks.
@@Rickettsia505I’d love to build a solar dehydrator. I’m just not clever enough.
@@boa1793 I think it could be done with repurposed screen window frames, maybe fine wire, similar to chicken wire, with smaller openings. My biggest concern is insect prevention. Maybe an open air cabinet with fine screen.
They would have to not stick either, when fully dry. My grandma made fruit leather in a low, or off oven, and that might work, too. Here in NM, we dry Chile's in ristras, kind of like braiding garlic, but tomatoes are wetter and wouldn't work that way.
@@Rickettsia505 Agriculture depts of different states have excellent designs available. I always get stuck at screens that food safe. Then too I’m not that able to get an everything together and screwing this in at the right angel and that in perpendicularly. I’m a misfit. I daydreamed about running into a second hand one after I wrote that. NM would be a great place to use one. Kinda’ like flash dehydrating.
@@boa1793 Thanks, that's true about NM. The problem is getting enough water to grow them. They even need some shade! As a preteen, I helped my mom hang out laundry in Phoenix. By the time I was finished hanging a basket, it was dry and ready to take down from the beginning. Fun!
Everything looked delicious as usual. I have heard Ava claim that the key to Italian cooking is simplicity and fresh ingredients. I haven't seen a lot of simplicity lately. As a side note how does Ava manage her hair it looks absolutely amazing! Thank you for your videos they are much appreciated.
We grow tomatoes in the summer and the Juliet’s cherry tomatoes produce so much. We dehydrate a lot of them and make sun dried tomato pesto.
I don’t have any way to dehydrate or sun dry tomatoes (we live in a humid climate) so I resort to using my toaster oven. Chop the tomatoes, sprinkle with a bit of salt and roast at 400 degrees till they look dried out. Maybe 30-40 mins. They are not fully dried, but. the volumes is less than half. Put flat in a slip lock bag n the freezer. You can add the garlic, oregano when you use them, or add to the final 20 mins or so of roasting. Not nearly as intense a flavour as sun dried but close enough and preserves some of the summer tomato flavour when you have extra tomatoes.
i was brought up with really ordinary attempts at Italian food, to the point i refused to eat it for years as it was "boring" food. i have lurked on this channel for a while and am finding out how wrong I am. I love spicy food, grow my own chilies and i have so much more to try now, thanks to you. i will be trying this for sure. may try to get on one of your trips as well if i can organize from Australia
Keep us posted if you try the recipe!
That's the way we make this! Canning was a yearly Italian ritual growing up!!
Eva is truly a food magician 🎉
You guys are priceless ❤ Italian accent is my favorite
Preordered your book and I hope you will consider a US book tour! We'd love to see you back in Massachusetts!
The condiments you feature in your videos are amazing and its true that all you need sometimes is one fabulous one to change every dish for the better!! Thank you Eva and Harper..❤
and I made some sun dried tomatoes the other day!!!! You gave me a great reason to make some more
I love seeing the cook happy with their results.
Sundays were traditionally when our family's gathered to cook and play games, thank you for your videos. That time when a meat grinder is a good thing. Buon appetito!
As a Sicilian I always keep a jar of capuliato in the fridge. I use it regularly to season many otherwise boring dishes. a suggestion: add a little capuliato and some capers to your spaghetti aglio, olio e peperoncino.... we call them "Nonna Lia's 2.0" spaghetti. Try them and you are very welcom!😂😂😂
Where do you find all those Sandra tomatoes? That really is a question. I want to make this.
Been using laundry strips for a long time. They work great!
Thank you Eva! Amazing. Please show us a good way to dry the tomatos at home. I see it looks like they are dried whole? Love 😘🫶
Thanks to both of you for your wonderful videos…
I would add almonds to capuliato siciliano to make a condiment for pasta 🤤
How about a quick pizza? Home made dough, fresh mozzarella, and your favorite toppings.
Have you done a video on how to make sun dried tomato’s ?
We have finished processing 35 kilos of tomato’s and the sun is doing it’s thing to make tomato paste.
First of all, I just want to say I love your videos. I just made your sun-dried tomato pesto. And surely I will be making your chicken breast with pesto and cheese with traditional egg wash and breadcrumb coating.. bon appétit!
I can’t wait to make a jar of this and get creative. Great video!
I'm sicilian and I love it in my "Pane Condito"! 😌
Omg... olive oil for days!! I love you guys ❤️
I have just found your channel, you two are adorable. You have sent me down a huge rabbit hole! Lol, I have ALWAYS loved Italian cuisine and I would live to move to Italy...so why do you not live there full time? Anyway, I was hoping that Eva would share some Italian salad recipes for those of us that can't tolerate a lot of pasta and are lactose intolerant. An Italian couple I knew over 20 years ago made the most delicious chilled tuna stuffed tomatoes with olive oil and I cannot duplicate them for the life of me!! Thank you sooo much!
I absolutely adore her! ❤
Once again, luscious Italian food and a very enjoyable video.
Love sun dried tomatoes in oil and spices on my semolina bread!
Capuliato! Buonissimo! ❤
Will definitely make this!!
I love the little random clips hidden in there from Forrest Gump?
Wish I seen this video before I made my sun dried tomato pesto yesterday! Can’t wait to do this with freshly sun dried tomatoes.
I used to bake bone-in skin-on chicken breasts with sundried pesto mixed with a little cream cheese under the skin, but now I have to try butterflying a large chicken breast as you did. By the way, I have never seen chicken breadcrumb coated with a simple flour and water batter as the first step. Will have to try that as well. Hope you both had a wonderful tomato-filled summer❤
Such inspiration!!
I’ve been using for over a year!
Well, I know what I am making this week. I just bought a ton of sun drired tomates from my local farmers market yesterday.
I am giving this a go for sure - that looks amazing - even the chicken breast made me hungry! Thanks for a great condiment!
Grazie Ava !
Love your videos. Looking forward to seeing more of them soon.😊💕
With the exception of the garlic and maybe sometimes the basil when I can get it fresh most of the time I have to deal with dried spices, and herbs.
Brilliant. Thank you. ❤
We use Clean People sheets and love them
Defently will try to make this week.
Ok Now I have to try to make some of this!!!
Hi guys! I just want you to know that I made this and loved it! Well, with a couple of differences. I made the pesto the way you made it but I added some walnuts. I made spaghetti. I was wishing I had some Ricotta cheese to also mix in with the spaghetti and pesto. I did have cottage cheese. So, I said what the hell, and I added some cottage cheese to it. It won't hurt, right!? But also, and I didn't plan this one, I eat sardines. I give sardines to my dog too! I eat the sardines packed in oil, my dogs get the "no salt" packed in water sardines. I went to give my dog some sardines, opened the can, and realized I grabbed the wrong one. I grabbed the ones packed in oil. Ooops! So I had this bright idea to add some sardines into my spaghetti, sun dried tomato pesto and cottage cheese. Well guess what!? I think it's definitely one of the best things I have ever eaten in my life. I swear. Just try it like this. Just try it one time. I'm having it again, tonight for dinner for the third night in a row! I can't stop! I need help! Lol ok guys. Just wanted to share my latest food adventure with you. Carry on! Love your videos! 😊 Lynn
Wow, I love this!
Sign me up for that ‘Sicilian Cheese’! My dad would have LOVED that (he would have loved your channel). His family was from San Giusto Canavese and Turin and he loved to sneak an anchovy into his delicious concoctions. He also loved sardines in mustard sauce. We miss him every single day.💕 This is a really fun video (love the nod to FG). Can’t wait to try Eva’s stuffed chicken breasts🌞
Eva giving 43 cheese alternative options is so on brand.
Grazie
It all looks wonderful.
Looks so good!
Great show , the best Italian cooking show anywhere.
It would be nice to see how they are actually sun dried.
Usually not in the sun. Often sulphur is added as well to preserve freshness. Google it.
I got some.roma tomatoes freash picked yesterday, sitting on a rack outside, I'll make some and use it on a pork roast and put it in a rissto with some asparagus
Just preordered your book yesterday. Love your vids. My whole family on both side is from Calabria south of Cosenza.
Thank you! We hope you enjoy it! ❤️
@@PastaGrammar I know I will! Thanks for the reply.
I think it would be delicious on avocado toast with some crumbled feta. Or just with some white rice and eggs. Definitely would make any salad taste better. Ohhhh or you grill sliced aubergine, put some feta or goat’s cheese, some balsamic glaze and then the sundried tomatoes. Ok I’m drooling now😅 Oh how about on some grilled meaty white fish? Some greens on the side….
Added to the avocado or just on the toast itself ?
@@sitbone3Just like you prefer, I would rather enjoy it separateley
Thank you for this!
Thanks for the recipes! The Forest Gump shrimp reference was so funny, but so on point. Can you say shrimp sundried tomato pasta?
I am having a difficult time finding bulk sun dried tomatoes in SLC. Trying to buy local. I have the meat grinder and very good olive oil. Almost there! Looking forward.
I'm so sad that I grew Tulsi Basil this year instead of standard...it just doesn't have that same taste and now I have to purchase fresh basil. Definitely want to make a batch of this condiment, thank you for all the great ideas for using it.
did you sun dry your own tomatoes, or did you buy them already dried, and if so, what brand did you use?
That’s what I came to the comments to find out. I see her with the tomatoes but then when she makes the dish they are sun dried. If you do your own please do a video or explain how. Ty ❤ your videos
Nice polo shirt Harper. That's a good color on you. Thank you guys for your great videos!
I figure that would work well with a cheese filling for ravioli.
Thanks for sharing, your excellent suggestions to spawn more creativity in your viewers. I was wondering if there’s a particularly good recipe for beef brisket that you might share with us. Americans frequently bbq that particular cut, but I thought with winter approaching you might have a different idea for that excellent cut of beef.
It looks absolutely delicious, I will try it . ❤
Harper, your hair is fabulous ❤️
PS: Eva, have you a recipe for something I grew up in America calling "Giambotto", more or less?!? It' is a dish we make with all the abundance of summer vegetables at the end of the season. It is basically a vegetable stew of sorts, with tomatoes, zucchini, eggplant, peppers etc. Curious to know. I am a 4th generation Italian American. My Great -Grandfather was a bread baker, & 'apizza' maker store owner in New Haven CT.
It’s called Ciambotta, there are many recipes for it online in Italian and English. It’s the perfect dish for this time of year!
Thank you great idea!
Excellent episode!!! Nice glasses Harper!
Yes please to a video on the Sicilian cheese!
I think they've done a few videos on cheese.
Show us how to make the sun dried tomatoes please 🙏🏽❤
Great ideas!!💕
Yum will definitely make this 🙏🥰
My favorite edit ever!😂
Thank you for sharing this recipe. I would like to point out a key step. Being were working with sun-dried tomatoes you will need to rehydrate them to become tender and soft. This will delay it's use. It may take a few months to rehydrate and soften them.. My recipe is shelf stable. All my ingredients are dried there's nothing fresh in my recipe.
This prevents any bacteria from forming.
Caio
Oh my I need to get some sun dried tomatoes!!! 😋
The only difference with your bread crumbs and what I do with mine is that I usually add a little bit of almond butter just a tiny bit to the oil to give it the flavor of cheese,.. I think that it gives a cheesy flavor than that I think we're pretty much the same I will try the anchovies just to see how it comes out but I know my kids don't like anchovies I'm not I'm not an anchovy eater either I never could like them even when I was very little in my parents would get it on pizza but that's just me I mean maybe it tastes differently when you cook it in oil I'll probably end up giving my husband the anchovy maybe if I make it without the oil have to Pat it dry since he's really not allowed that much oil.
I am envy! I did not manage this, I tried cook chilies and onions in olive oil and all glass jars heated in oven and still gets moldy in few monthhs! in Fridge!
Awesome guy's!!!!! 😊😊😊😊😊😊😊😊
Fabulous 👏🏼👏🏼👏🏼👏🏼👏🏼❤
Food safety note: fresh garlic and fresh herbs can carry bacteria that produce the botulin toxin, which is invisible/undetectable. In commercial products, a little citric acid added. It's *possible* the relatively huge amount of tomatoes brings enough acidity to suppress bacterial growth, but this is hard to know for sure.
Oh my , that looks so amazing ! But I don’t know how to sun dry any thing but my laundry ! Any ideas ???
Thanks for video
I’m making theses for sure! anyway you said chicken breast is boring but can you do more chicken recipes? maybe a video for all Italian chicken recipes
when we look for Italian chicken the recipes out there aren't truly Italian
❤❤❤❤❤ today is brilliant ❤❤❤❤❤
Thanks for the recopies... Going back to Italy this spring... I LOVE ITALY...
My husband if it wasn't too oily cuz he has liver problems as do I would probably just love having the the anchovies he used to absolutely look at them longingly and now cuz they're expensive here and occasionally for his birthday I would buy him a little bottle of anchovies.
I would appreciate recipes for fresh tomatoes. I have so many from my garden and a lot more ripening on the vine.
As winter comes on and tomatoes begin to have less flavor than cardboard, I'll bet this would be good on Hamburgers and Pizza.
What kind of tomatoes do you grow that lose flavor as the season goes on. My tomatoes have the same flavor from the first one picked til the last one picked before the freeze . I've never picked a tomato that tasted like cardboard.
@@alk3078 I don't grow tomatoes.
@@Sunshine-dw5cm Then what hell are you talking about?
@@alk3078 hydroponic tomatoes bought in grocery stores
@@alk3078Where could you get Tomatos, if you don't grow them yourself?!?
The meat grinder you showed from Eva's family I have my Grandmother's that she used.