How to Cook with GUTS... Literally.
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- Опубліковано 4 чер 2024
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How to Cook with GUTS... Literally.
When we lived in Maine, Eva often had trouble finding some "unusual" cuts of meat. Now that we've moved to Arizona, though, she suddenly has access to a whole new world of ethnic markets and the less-than-common meat they carry.
Today, Eva shares with me some of her favorite Italian recipes made with guts-everything from chicken giblets to pig blood. The only question is... can I stomach them?
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
00:00 Thank you to Bright Cellars!
01:07 Introduction
02:18 Shopping for Innards
03:38 Cooking with Chicken Liver
05:17 Crostino Toscano
07:35 Cooking with Chicken Giblets
09:56 Fettuccine con le Rigaglie di Pollo
12:25 Cooking with Tripe
13:50 Trippa alla Mamma Rosa
16:12 Cooking with Pig Blood
18:40 Sanguinaccio Dolce
22:47 Ciao for Now!
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CROSTINO TOSCANO RECIPE - www.pastagrammar.com/post/cro...
FETTUCCINE CON LE RIGAGLIE DI POLLO RECIPE - www.pastagrammar.com/post/fet...
TRIPPA ALLA MAMMA ROSA RECIPE - www.pastagrammar.com/post/ita...
SANGUINACCIO DOLCE RECIPE - www.pastagrammar.com/post/san...
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What do you guys think? Could you stomach any of these dishes?
Sure. Offal can be tasty. It's some of the best yum cha.
I will always try anything at least once.
With a pleasure! :D In Poland we have a soup called flaki or flaczki (the guts), very tasty, I love it. It is just simply a cow's stomach cut into long pieces, some herbs and all cocked in stock. We also use kidneys, hearts, livers, tongues, lungs and the intestines are used to make the sausages (as a package for the meat). There is also a soup called czernina/czarnina (the black soup) made of duck's blood, it was used to show the rejection of the eventual fiance, serving this meant that the family said no to the future husband. :D One of my father's favourite is the lungs sour soup płucka na kwaśno. :D
i see what you did there... awfully offal joke. You have a lot of backbone(guts) for making jokes we cant stomach. Now that I've let your joke "digest" it tickles my tummy. Time to actually watch the video, lol..while I eat bread from the bread basket
Lingua.. per vedere che dice Harper. Ma credo che Eva riuscirebbe a cucinare un copertone e renderlo delizioso
This channel deserves so more many subs. The production quality, educational value, humor etc. Its a 10/10. Much love from Denmark
Great channel. Gorgeous food. Gorgeous chef, great travels to Italy. Very good.
I agree 1000%
Totally agree just love thise 2 they are just funny, and the food eva makes omfg looks delicious and we danishmen love italian food from henni in denmark
It is true, they are very ironic, but the quality that distinguishes Eva and Harper is the love for cooking, especially the Italian one.
For the passion they have, they should have millions of subscribers.
thank you guys for bringing up the tradition of my country and my land.🇮🇹🇺🇲
I agree 100%! I've learned so much from watching Ava's videos. How to get the word out about this channel, seriously? What can we do?
It’s amazing how in generations past in every country they did not waste any part of the animal. We have become so wasteful with everything. We need to learn from the past generations
You'd be surprised. Lots of parts that used to get eaten by humans now become animal feed, industrial products, compost etc. There's money to be made someone is making it.
I thought they put all that stuff in the hotdogs! 😆
@@lisaspikes4291 they do and in all the other processed meats
Look, as long as you can sell it as jello, dog food, or glue, they will take any chance at earning their money. That's how capitalism works. I think throwing offal to the trash is a last resort, because there is demand for sure.
[I'm not too sure about the glue part. I only watched Sam O'Nella's video and I can only assume it wasn't just an absurd visual gag.]
@@nodezsh nah it is in glue
Eva's "squishy smushy" is my favorite thing about today.
Mmmm, chicken liver, I love it! Traditionally in Poland, we serve it fried until it's creamy and pink inside with sweet onions, sour apples and thyme and a splash of sour-sweet cider 😋😋😋😋😋😋
That sounds amazing!
And don't forget czernina and kiszka/kaszanka. And werst of Poland, boudin, black pudding, blutwurst... When I was little my babci sent me to a supermarket on Milwaukee Avenue (Chicago) for pails of ducks' blood. Now I have a house at my disposal in the Perche... a few miles from Mortagne, the boudin capîtal of France. Made with figs, apples, pears, ... endless variations. And all because we were all once peasants and would never throw anything away. Down the street from my flat in Paris is a restaurant known for its great pig's ears!!! Tête de veau, rognons, ris de veau... All very fancy now, and all started out in a counry farmyard.
@@michaelsmith7902 a grandma's Czernina is to die for, so is Rosół. My nana served both soups with home-made, thick, egg pasta and always on Sundays. By the way, a fun fact- Czernina, also called "czarna polewka" (black brine) used to be served for lunch when a potential candidate for a daughter's hand in marriage was decided to be rejected by her family 😀
Actually in Transilvania we don't have desserts with blood. It's a whole new level even for us :))
In Translvania, you are the dessert 🧛
@@67claudius 🤣🤣 Indeed 🧛♂️
🤣
🤣🤣🤣🤣👍
@@67claudius 😄😄😄😄 you' re a genius !!! 😄😄😄😄😄😄😄😄
Eva's gaze at Harper while he ate Sanguinaccio, simply priceless!
Back in the day when there was a true “Little Italy” in Manhattan, our family would go on Palm Sunday to buy salsaccie and sopressate from Fretta Brothers on Mott St. The day would end with visit to Ferrara’s Pastry which included Sanguenaccio topped with pinoli. We would eat there and take some home; which would be finished by the end of the night.. great memories. Buon Appetito!
Speaking of guts, one of the best sandwiches from Calabria is Il Morzello, or as we say “ U morzeddhu”. It’s made with calf's tripe and offal, tomatoes, hot peppers, bay leaves, olive oil, and oregano. On a fresh panino it made a cold Saturday evening toasty.
You missed Parisi’s on Mott & Kenmare still around today best sandwiches in Manhattan home of the real Ansonia (lard/prosciutto) bread. Baked cardiac arrest but so freakin good…….
Im always impressed that the core of most Italian cooking stems from either poverty or meticulous attention to fresh, quality ingredients.Thanks for showcasing Italian cooking with respect, tradition and humor.
@Leo D'oro Non c'e' bisogno di andare molto indietro nel tempo,solo 100 anni fa',gran parte della popolazione era povera,e quindi si cibava di quello che trovava,tanto per fare un paio di esempi,rane,lumache,gatti(nel nord-est),erbe spontanee,castagne,noci,nocciole,e altro ancora,era normale,immagina famiglie con 12/13 figli(i miei nonni),come dovevi fare a sfamarli?,ok anche tanta,tanta polenta(non solo al nord)...
I just love how simple and clean her cooking skills are! That’s my favorite thing about this channel watching Eva in action! Personally she has taught me a lot about Italian cuisine 😌
Agreed! She has definitely influenced my pasta night cooking style.
From what I've seen, Italian cooking usually holds in high regard simple food, because it puts the quality of each ingredient in first row.
It's also considered harder because any small f××k up will severely mess up the dish. So technically, with her simple cooking, she's actually an incredible cook.
And yet she can also cook dishes like timpano, so if you think simple cooking is easy, she can do time consuming dishes as well, which technically means she's an even better cook.
Same here... Eva's cooking has inspired me to carry some of her recipe's on my food truck. The younger generation might call her skills: "stupid" talented,... but us fifty-somethings will simply say she has amazing skills and she is awesome. 🤗
Shes taught me so much about cooking in general lol I've even become more confident in my chopping watching Eva. I also used to be super obsessed with measuring every little thing precisely with a measuring cup but I'm also getting more confident at eyeballing things and tasting and using fewer tools. Turns out measuring everything was actually making my food worse because I'd take longer to do things that didn't need to take that long, and things would get over cooked on the stove.
She convinced me to use less garlic. Nowadays, I don't mince my garlic, I put it in the saute whole, and honestly, it's enough, I think I was using too much garlic before.
Italian magic! Thank you Eva, our food culture IS so vast and so respectfull of the animals (using all of the body) and to nature (following seasons and choosing local products). Respect created variety and thats what your are showing to the World with this episode. You're doing so much to represent italian cuisine (molto di più di quanto facciano gli chef stellati, che tradiscono la tradizione delle nostre mamme e delle nostre nonne facendo gli aristocratici, affamando i clienti etc) and one day It Will be recognized i think!! Grazie ragazzi da appassionato di cucina italiana è bellissimo seguire il vostro canale!
I grew up in Germany in the 1960's/1970's and that is how I was taught to cook. Use everything from an animal and cook seasonal. It started to change in my hometown in 1974 when the first mall was built with 2 big supermarkets. All the small grocery stores in the neighborhood had to close one by one.
In the neighborhood I grew up we had 2 butchers, 2 bakerys, a patisserie with a Cafe house, 2 small grocery stores (where you gave the store owner the list and he/she put everything together), a produce store, a dairy store, a newspaper stand, a cobbler, a tailor, 2 hair salons, a night club, 2 German pubs (you could eat German dishes) and a dry-cleaner.
I moved back to my childhood neighborhood 6 month ago. Everything what was is gone, but we have a discount bakery, 2 new hairdressers and a wine bar.
For me do buy groceries in my hometown I need to take the bus (I don't own a car), because the next supermarket is on the other end of town. We had one 5 minutes away right in the middle of town, but it closed and opened up again on the other side of town. To find a good bakery is not easy. We have many discounter with cheap bread you don't want to eat on every corner in town.
You can't buy nothing on food or household goods in villages in Germany anymore either. Everybody goes shopping to the supermarket with their cars. It is to easy for the huge companies to open one large supermarket after another and kill small family businesses.
Between the Filipino and Mexican stores, Eva can go CRAZY with all she can make!
The blood and chocolate makes total sense. It congeals when cooked which makes for a natural thickener. Plus it adds depth to the chocolate.
True, I suppose blood takes the place of eggs.
"chocolate, blood, blah blah blah blah. Just eat it" 😳😆😂🤣 that was the best part.
Inserting that Shining clip was epic 👌
Me and american friends @ roman restaurant
Me: this is rigatoni con la pajata
Americans: what is pajata?
Me: better tell you later, eat it.
🤣
😂😂😂 really better.
Marchese del Grillo docet :D
@@ValerioFanelli si di solito quando poi hanno finito gli dico quella cosa 🤣😂🤣😂🤣 ma le facce che fanno sono impagabili
Dude as an American I do that to most of my friends on a lot of foods. I make them eat before ever telling them what it is. In the past 50-75 years so many have gotten to squeemish over eating anything that isn't a steak or burger
My favorite thing to get people to eat is braunschweiger, everyone seems to love it then can't turn back once I tell them it's liver!
Oh almost forgot. Go Italy in tonights EM finals in soccer! 🇮🇹
🇮🇹⚽️🇮🇹
@@PastaGrammar yes Italy should kick some english butts today !! 🇮🇹 🇮🇹 🇮🇹 good luck
Italy did it with penalties .... 👍congratulations
It went r(h)ome 🏆⚽️🇮🇹. Both teams put up a great fight though ♥️🇬🇧
Football's Coming Rome!
My grandmother used to make sanguinaccio all the time around Christmas and used part of it as filling for a Calabrese pastry called Sammartine! Most of my family loved it! My mother and I hated it, and it still is, along with blood sausages the one thing that makes me squeamish today!
I am Eastern European and we used to pick up blood sausages at the meat shop every few weeks. It was delicious.
us humans have to do right by the animal how terrible to not use all the animal after taking its life,i am a farmer and yes i do feel it when i slaughter an animal.
When I was a kid (not that long ago), chicken was eaten on Sundays, and chicken livers were a delicacy much sought after. My grandmother used to cook roast chicken with wonderful stuffing, made of beaten egg whites mixed with bread crumbs, mashed chicken livers, lots of pepper, and a whole bunch of chopped parsley stalks, and some sugar, too. I make a faux foie gras - chicken livers fried with onions on butter, blended, when cooled - mixed with gelatine dissolved in broth and with whipped cream. Chill in the fridge until set and serve. Yum! Quantity of cream depends on how strong you expect the liver taste to be. Adding wine, capers and anchovies is new to me - and definitely worth trying out. Thanks for the recipies! All the shops are closed on Sundays, so I will buy the gizzards and livers tomorrow (not a problem at all here), a bottle of red whine and have a go!
Wow Eva you made the real sanguinaccio: it's a lifetime I didn't see it with blood. Now I think is banned so usually we made a version without blood and more liquid during Carnevale (I'm from Napoli)
Do you know why banned?
I find it *very* hard to believe that Italians would comply with an EU directive against their traditional cuisine, or that the government would seriously attempt to enforce the same.
@@PaxVobiscum01 there's a law: from 1992 pig blood is illegal bcs could cause disease. it's a sanitary thing. maybe in the countyside, in the farms when they kill di pork could keep the blood however you cannot find it in the shops.
My mum says my granma used blood , I'm not even sure if I ate the original because I don't like it (not even the one my mum do now, without blood) -I'm 40 so I remember some ppl used blood but now not anymore
In Italy it is not illegal to cook with pork blood (there are some blood sausages for example). But the selling of blood for commercial purposes is banned.
So you must have a farm and use your own pork blood to cook, or ask it to a friend that has a farm, only way to find it.
@@PaxVobiscum01 In fact, sanitary surveillance on food stuff is a serious matter in Italy. We have a lot to teach other countries that don't watch very close what kind of rubish they eat and with rubbish I don't mean food of bad taste(like Pineapple on Pizza), but food that can barley be consumed or can harm human health or is in state of poor preservation or all of these above mentioned
My bet on this one was: Trippa, Rognone, Sanguinaccio, I nearly won! Well done Eva!
Guys, even though I'm vegan I'll never be able to avoid watching your video, ever. Because, in addition to being soothing for the harmony and complicity between you, they remind me of my grandmothers' dishes and how we ate when we were a family, all together passionately. A golden age that will not repeat itself as long as this system of things lasts. Thanks to both of you.
When Eva said she got blood from the Filipino store I was not surprised. We have our dinuguan (pork stew with blood) with puto (rice cake). Savory and sweet together.
When butchering pork in Italy,the first thing,the blood is kept(not everyone)
The kids can’t wait for sanguinaccio,a sweet dessert during lean years.
In sanguinaccio you can also use,walnuts and raisins.
As for the Trippa if you can find it,try it and do it like Eva’s,cook it until extra soft,you can change water
a couple of times if you wish.
In Umbria usiamo moltissimo le "regaje" (interiora) per qualsiasi tipo di piatto, come and enjoy! ;)
I love this! Never knew or seen Italian dishes like these existed ever. Asians use these parts and I’ve seen other cuisines do to (Latinos and Hispanics, Africans, Carribean, Soul Food).
Yes, Filipinos have a pork blood stew so not surprised that you’d find it in a Filipino store.
I love, love this episode.
La cosa meravigliosa di Eva è che è una delle pochissime italiane trovate su UA-cam che cucina, davvero, davvero italiano. Con scrupolo, ricerca, attenzione, bravissima. Da Toscana ti dico ottimi crostini ❤️ spesso li fanno troppo frullati, non buoni pure qui da noi
The blood pudding brought me back to my childhood in a burgh of Avellino. Dad would go from house to house to slaughter pigs for his neighbors. At the end there would be a pork feast for the household. One of the delicacies was a "cheesecake" made with ricotta and pig's blood. I was on cauldron duty stirring the pig's blood and chocolate to the right consistency. Wonderful video. Grazie Eva and Harper.
I remember years - no, decades - ago, when a pig was slaughtered and my grandmother went there to helped to make the sausages (and I was allowed to go with her) they cooked "Schweinepfeffer" for lunch - a soup made of the blood with raisins and dried pruns - sometimes potatoes... so delicious. I never understood why people think its more ugly than the meet 🤷♀️
And don't forget the delicious Blutwurst 😉
Greetings from Germany
Eva learning a new word is so fun! 😆 She speaks so well, I often forget she is still learning a few new things.
Did you know that blood can be used as an egg replacement in recipes that need eggs? This is due to having the same properties due to being similar in protein makeup, this is due in part because blood is technically connective tissue (cells suspended in a mostly nonliving medium made up of proteins, etc)
Personally using blood in any sweet recipe is unheard of for me (I'm Vietnamese American) but it's so nice to see such an amazing dessert be made and have proof of concept to a thing I've known for a long time.
Blood is often discarded as waste for much of the world, in Vietnamese cuisine, its found everywhere and is used to not only add flavor to dishes but also to make use of every part of the animal and leave absolutely nothing to waste but very rarely or not at all can you find a Vietnamese dessert that has blood in it.
That’s very interesting! Makes a lot of sense now how it works in the pudding
I saw the title and thought UA-cam algorithm finally gave me a recipe of good old Haggis. Oh, was I wrong. ^_^
Btw, Vincenzos Plate must see this video...
My family made tripe Tuscany style, and we had it with polenta. It's one of my favorite dishes next to pasta growing up.Tripe is either you love it or hate it.
Personally I love it, but the smell is disgusting!
Fantastic!! I will surely prepare some of these !!
I would love to try all those recipes. Alas in Canada, we had an outbreak for Kreuztfeldt-Jacobson’s and so offal is hard to come by. I grew up with offal dishes. My parents loved to cook all the classics! These recipes show how flavourful and delicious these dishes can be. I found an Italian recipe for liver and it’s my new fav! I’m sort of tired of the traditional liver and onions. I find it heavy and one note! But add herbs and sauce and pasta … sfizioso e gustoso!
My favorite liver dish is liverwurst. But I do want to try the second recipe (liver & gizzards) sometime soon.
Fantastic! I saw Eva put pigs feet in her shopping cart- I was waiting for that recipe. Hopefully it’s coming up? Tripe brought back memories!
Eva you have given me the courage to try sanguinaccio after years of me avoiding it.
stessa cosa x me,lo provo!
Io l'ho mangiato ma in età adulta ho smesso, cosí come le lumache in brodo e il formaggio col verme. Sto seriamente pensando di mollare persino il sushi...c'è un tempo per tutto, poi basta...
@@calogerohuygens4430 io da quando ho scoperto l intelligenza dei polpi anni fa nn li mangio +
@@nathcascen473 vabbé dai... allora molla TUTTI gli animali. Non è che un animale solo perché è stupido merita la macellazione.
Gennaro Contaldo made that blood pudding on an episode of Two Greedy Italians. They were in Calabria attending a pig slaughter and he made it for all the kiddos.
I adore you both!
Thank you for this channel.
Hello! Also here in Langhe we have sanguinaccio, but a sort of salty blood cake. My grandma used to cook "torta di sangue" every time they killed the pig, so usually once a year. Unfortunately I did't like it, but it was absolutely a typical dish in every farm. Good to see that also in southern Italy it's a traditional dish
The magic in all of these dishes except the tripe is the blood. It provides an irony taste that Americans do not usually know, because most of us are squeamish about it. Blood is not an acquired taste, it's an acquired idea..
I appreciate watching different cuisine from around the world and will try many things but that iron taste is one thing I cannot tolerate.
@@tonyat4627 I would never presume to tell anyone what they should or should not enjoy. Many people have problems ingesting foods, including iron. When a person cannot tolerate a particular food, it may be their body telling them that the particular food is not for them. Fortunately, we have so many options we can all find something to enjoy. Buon appetito Tonya!
@@tonyat4627 As a child my mother would prepare liver many different ways. Didn’t matter to me. It was that irony taste I could not stand. I have not tried liver in such a long time that maybe I can tolerate it now? I don’t know. I’m a little reluctant to try.
Loved this one!
Thank you so much for bring back so much great memories. My grandmother who was from Potenza would make sanguinaccio all the time for us and haven’t had it for many years. I must try and make it now. ❤️
Thank you so much for showing the sanguinaccio recipe! As I was watching this I was telling my husband how much my mom misses the pig blood chocolate and you made it!!! Now I can try and bring some to her cause she misses home so much.
"I still have a chance of you to be squeamish" Eva is just adorable.
Another high quality video. You guys always do a good job.
Watching this from Canada. Love seeing these dishes!
As I watched Eva mix the pig blood and chocolate I kept saying to myself, "I must be missing something! This can't be right!"
Hahahaha but it is 😜
I'm not squeamish, I actually thought it totally made sense.
So long as the gamey taste is not too evident, because just a little bit would actually probably taste fine with chocolate.
And as Eva said, it gives body too, it probably has an amazing texture.
I'm more squeamish about the fact that it's raw.
Someone else on another comment mentioned it, and even stated that selling of pig's blood in Italy is actually banned (lucky Eva?) because of it being used raw in dishes such as this, which led to some or other disease being spread amongst some people having such dishes. It seems to be a controversial topic however, as people will go out of their way to get their blood through non-commercial means and cook the food they want anyway.
I guess it's like having a Kinder egg in the US. Can't be sold, but the cops won't be at your door because you found it through other means. [And might even be exciting to eat something that's banned while you know you won't be harmed.] This seems more delicious though.
Crostini toscani are one of the best things ever 💙 feel welcome to come and try them in Tuscany, guys! For aperitivo or for antipasto, just before a nice dish of pappardelle ar cignale 😍
Like I said, Greeks and Italians we have so many similarities on food. We eat more sheep guts than the others, but the second favorites in Greece is from chicken and veal liver.
Hi Guys.
Dracula will be Extremely Happy for Eva as His Head Chef.
Harper's face was Priceless With Dessert.
Lots of Love Carlyle
I always thought that depictions of Medusa's curly hair before turned into snake was kinda imaginations... Now i see eva's hair, i know it's true. Don't get me wrong, it is gorgeous but kinda new to me..
It will grow on you, you'll see!! I thought it was wild at first, too, but oh, what I wouldn't give to have such glorious locks instead of the frizzball I have these days 🤦♀️
She rocks it!
It’s a mixed blessing…
@@Chillynorth Medusa was a beautiful woman before she was transformed into a Gorgon so Eva is pre-gorgonized Medusa.
Eva is adorable! Love you guys!
I loved the video as always. You did an excellent job.
I love the music you use during cooking time!
I love tripe! My mother cooked a similar dish adding the flavour of whole cloves. Marvellous!
It can be very hit and miss depending on when it is prepared... If it's not cleaned well... Oof. (or if it's not cooked well)
@@SilvaDreams My mother was a great hygienist, so spent a great amount of time to assure to clean ALL food she prepared. Her tripe was very savory and if you didn't know what you were eating you can't be skemish at all!
@@DDOITALY Oh it wasn't an attempt to say anything against your mother, I've had tripe that wasn't well cleaned before. Gods it's horrid and I've had it done well and it's good.
Bravo Harper !!! Ci vuole coraggio in tutto nella vita. Ma questo lo sai già- hai sposato una Calabrese !! 🤣🤣🤣
Bloody Love this channel, you two are fab to watch and i'm learning so much :D Thanks Guys much love from the UK
Ah... now I know what Eva meant when she said she has the Filipino market next to her now 😂 what an artist 👩🎨
Eva: "i've been trying to cook this dish for Harper for a long time! :D "
La faccia di Harper a 19:39: "Che culo.."
I know what culo means. 😁
@@dr.floridamanphd the expression "che culo" does not literally mean what the translation is, in Italy we use it to say "Lucky me"
@@OrfeoDeIlaLira Funny enough, we have the same expression in Chile, and it means the same thing; "La raja"
@@OrfeoDeIlaLira It means lucky me, but looking at harper's face it meant "unlucky me". Context is important when translating 🤣
Finally: the fifth quarter!
Episode (hard) rock, as stated in Eva's t-shirt!
This video was really well done. Harper took us with him on his journey through exotic meat product as led by Eva. Thanks!
Ciao Harper y Eva! This is Mark in Phoenix who grew up in Tucson. There is now a real Mexican Carneceria close to your house. Its on Speedway between Kolb and Pantano! They have lots of great things you will both love
Eva : is a one traditional dessert in the south of Italy u can find it in..
*harper: in transelvinya*
Anche nella mia Puglia viene fatto il sanguinaccio,siete stupendi,bravissima Eva fai conoscere la nostra cucina e le nostri tradizioni!🥰💓👍
I love this video! I'm from a region in Brazil where we also use those ingredients, so all those recipes just made me wonder how different they would taste from my home recipes 😍
That's great! I love innards in all variations possible. This video is like made for me. 👍👍👍
Tripe is really delicious if you cook it right. I live in the Balkan and we make tripe stew/soup and it’s really delicious I love it.
Btw that pig blood pudding looks so decadent and chocolaty I love the texture and I’m disgusted from the blood but I would try it.😂
In Poland we have similar soup, it's called flaki/flaczki. It very tasty, but has to be well seasoned
I love chicken livers..I loved this video It's fun when you guys take us shopping with you and then cook on top of it no pressure lol
I love the chemistry of you guys as a couple. You’re a delight to watch and Eva’s knowledge of cooking and Italian food is incredible. I’m a Cajun from South Louisiana and this was by far my favorite episode because I love innards however gizzards and tripe are my favorites . I’ll be trying these recipes and posting on IG. Keep of the good work and Buon Anno 🎉🎉🎉
I made the tripe today and it was delicious!!! It will be eaten again! Thanks for the recipe.
Congratulations to Italy on the football. I live in London and I said to my partner if Italy win I will make a carbonara tomorrow. If England wins I will make a cottage pie. Carbonara it is.
Anyway this video best suits to Halloween hence my birthday 😜. However quite adventurous. Lots of love from Giles and Sean in London x
Da toscana tutto molto normale ai miei occhi.
Solo il sanguinaccio mi ha squimisciato un po' alla fine, ma mi è venuta anche la curiosità di provarlo.
Un abbraccio ragazzi, buona estate ❤️
What a charming episode!
Can't wait to try it all... Eva you sure got Happer on the last one chocolate with pig blood. You are amazing thank you for always teaching us all about your Italian cuisine you are an amazing teacher.
Good job Eva, we were screaming with laughter over here and something I can use when I try cooking liver for the wife.
Especially the pig's blood, that's why the Filipino store's bound to carry that one. XD
I’d try everything! It all looks delicious! However, are there any Italian dishes Eva has made that you don’t like Harper? Also, could you guys do Italian Seasonings Explained?
There has only been ONE dish I didn’t like: it’s a Calabrian dried cod dish. Calabrians absolutely love it but I can’t handle it 😂
@@PastaGrammar Haha! Sounds like a video 😜
Love this video!!
I'd also love to see you guys do recipes with beans. I'm always looking for new ways to cook with beans.
I absolutely love Tripe…..this is just like my mom makes it and have found memories of my grandfather and I going out to eat it in Italy
Tongue, pig ears, pig cheeks, cow tail are all amazing pieces of meat. Also le cotiche coi fagioli (pig skin with beans) . People should try out ciccioli frolli, too, but I fear they may be hard to find outside Emilia.
In Arizona, some Mexican stores may have ciccioli as “chicharrón prensado”.
I can’t deal with guts… I really am too squeamish…! My mom was very squeamish too, but she loved fegato alla veneziana, it was her favorite dish and I really really love the tongue, just boiled with oil, lemon, salt and pepper … and with the peará obviously! Even though my grandma was from Sardegna she was able to cook the best peará in Verona!
The Tripo di Pollo (sp?) looks awesome! LOVE the kitchen tweezers for the perfect plate presentation! 😍😍😍😍😍😍
I’ve had all of these dishes, my Mom use to make chix liver and gizzards, with a little garlic, onions and olive oil fried, with some fresh bread, so good, the tripe is one of my favorite things in the world, we make the same way, only we add onions carrots and butter beans, again with fresh bread, when we were teens, my friends would come over for tripe thinking it was some kind of fish, we didn’t dare tell them what they were eating unless they asked. Great video 🇮🇹😎🇮🇹
Weve got "sarapatel" in Brazil, guts cooked on blood like a stew, its simply amazing
If it's half as good as the little black pudding sausages [morcela?], I'm a fan!
What I would give to have your naturally curly hair!! Absolutely beautiful!!!
Kudos to you Harper for expanding your food horizons! I can’t imagine anything Eva cooking coming out in a non delicious way but we American’s tend to be a bit closed minded with unfamiliar ingredients. Loving the channel and keep up the great content!!
Good job Eva and the same to you Harper! A testimony of your true love for Eva! 🥰
LOVE YOU BOTH. But could you PLEASE do more vegetarian recipes for a change? Please?!?! I know Italy must have some incredible vegetarian dishes!
We owe the vegetarians big time after this video 😬
@@PastaGrammar Haha!!! YES, you DO! LoL Your eggplant video is our favorite! The cherry tomato sauce recipe is stellar! The garlic and olive oil pasta? Amazing. Please, more like these! 🙏🏼
@@PastaGrammar Oh, and I forgot...MORE INSTRUCTIONAL HOMEMADE PASTA RECIPES! Eva is THE BEST teacher and you both are so much fun to watch! Different homemade pastas! Yum! 😋
A bit of trivia. Minestrone soup is _supposed_ to be purely vegetarian (according to my nonno/grandfather, a former chef). Vegetable stock only, that is the challenge. Meat stock and pancetta is cheating. In reality this probably varies by region.
@@gregmuon Thanks! I followed Eva’s simple vegetable stock recipe when she made butternut squash risotto and it was SO delicious and easy. 😁
I crostini, la trippa e il sanguinaccio li mangio da una vita. I vantaggi di stare al confine fra Romagna e Toscana. ;-D
Where do you live exactly?
@@laurapavone3513 Modigliana
I did something sacrilegious......... I fast forwarded on Eva I couldn't handle it I had to see the Tripa. At the start of the video while at the store selecting the Tripa I found myself in a frenzy and couldn't contain myself. And then the richness in the pot, the Mutti Tomatoes and finally the sage leaves embarrassingly it caused me to soil myself....... OMG what a Sunday Morning, a religious experience..........Thankfully the family has Sunday Dinner this evening. Big Mama is making sauce with all the trimmings small victories in life to look forward too.
Eva should have her own restaurant her food is so authentic and done with love and pride from the heart ❤ 👌👌
I bet many of us who don’t enjoy liver, etc, just haven’t had it cooked by someone of your caliber. Also, Vampire!
Nope. No way I could eat the organ responsible for being the filter for the body. No freaking way.
@@b1k2q34 Well, that's fair, one thing is disliking the flavor or texture of the meat and another is being afraid of the concept of the organ altogether.
Hi Eva my wife loves your cooking very traditional CALABRESE style it reminds us of our Grandparents, where can we get your recipes online, we live in Sydney Australia we always go to Calabria ever 2 years our families are from ARENA and ROCCELLA JONICA but we can not at the moment due to COVID.
The recipes are at: www.pastagrammar.com/ 😄
I grew up in south Louisiana where organ meats are not unusual. It's exciting to hear someone my age get excited about cows tongue, chicken liver, and gizzards!!
Love the channel!
one of the first comments :3 yeay, totally sending this vid to my mom, as my parents both love organs and such. so ty for the dishes in advance.
I'm sad that it's not easy for a tourist to find this kind of food in Italy. I will eat anything as long as it's authentic but unfortunately I usually end up eating pretty regular dishes when I'm there.
Always loved all your videos. Plus I love that Eva is obviously a big Stones fan.
Im happy Bright Cellars is sponsoring your videos because maybe now you can do a video I requested like a year ago about Italian wines and food pairing.