Things like pot roasts with a rich gravy taste better the next day when the flavors come together even more than the day it was made. Along that same vein, chili is also better the next day.
@PastaGrammar it would be nice to address the quantity of salt of the leftover polenta, if it was made for a dinner for example. Is it important that the polenta is salted already?
Had leftover farinata that wasn't crispy enough the first time around, so I threw it in the cast iron skillet after cooking up some other leftovers. Oh yeah, made farinata for the first time a few days ago, was good but will do better next time 🙂
@newtexan1 As someone who lives alone, I’m very grateful for mothers and nonnas who made excessive amounts of food so often that we have these “best ways” to use leftovers.
I watch you all every Sunday morning and look forward to it. What a nice surprise to see the picture I sent you. I love to try new recipes and yours is one of my favorite channels.
The more I watch your videos, the more I realize that Polish and Italian cuisines must be kindred spirits! A dessert I loved as a child, and still make from time to time (I'm in my 70s) is Makaron z Truskawkami (leftover pasta with a fresh strawberry cream). Any type of leftover pasta was used, usually kokardki (farfalle/bowties) with chopped or mashed strawberries mixed into sour cream and honey to sweeten the sauce. This was served either warm or cold. Heaven! Of course, other fruits or berries could be used...but for a little girl, strawberries were the best!
This was a wonderful episode. Thank you. When I was a child, my mama would take leftover pasta, risotto or polenta and place it in a little pan with butter and just a little cheese….whatever cheese we had, she fried till a little crispy, flip and plate. Then she would place one fried egg on top for me. So perfect, so simple and so delicious.
This is EXACTLY what I do with Mexican chorizo (fritatta). Great way to use up pasta or potatoes or that end of the chorizo tube. I use green onions from the garden, also. This episode is home for me and also a reminder of surviving tough times financially. Thank you, thank you!
They are called arancini (arancina or arancino, there is a fight between parts of Sicily about the "real" name), my grandmother puts a piece of mozzarella, peas and ragù in them... They are spectacular!
I always make extra polenta so we can use leftovers in what we called polenta brustolada, though we would sometimes shallow fry it in olive oil, sometimes char it on the bbq, or sometimes char it in the hot grill pan, it was always as good and sometimes better than the polenta the night before.
I've never seen the lid flipping method before, but it's the one I'll be using from now on! Thanks Eva for proving I'm never too old to learn, and I've learned a lot watching your channel. So looking forward to the cookbook next month!!
@@sloopy5191 I actually make it the other way: first I flip it on the lid, then I slide it back into the pan. Now that I see it, maybe your way is cleaner.
@@dianapohe I didn’t have left over meat and it needed some lol. I I think it could have used more cheese too. I would love to try it again, because the method itself worked great!
@kylesalmon31 I'm italian but I've only had it a couple of times in my life because it's typically from Naples but I'm not from there. I remember it as one of the tastiest things ever 😍 And yeah, it might need some choice of meat and/or cheese: the idea is that it's leftover pasta, so it already has some condiment in it. Better luck next time btw 💪
Usually the leftover pasta is aready mixed with sauce, We don't add meat of any kind and pasta is mixed with eggs before putting it in the pan, this way it's uniformly mixed and you need less eggs. Sice is leftover pasta, frittata can be made also with pasta e fagioli (beans), pasta e patate (potatoes), and so on. My favorite is the one made with bucatini and tomato sauce (sometimes I put a scoop of ricotta in it), because it's higher xD
This is one of the very few channels that get an instant thumbs up before I watch the video. I always enjoy the videos and dishes. Thanks for sharing both the videos and recipes.
Thanks for a great video. I am learning a lot. Cause I can’t eat eggs I prepared the leftovers spaghetti with a lot of cheese and Philadelphia cream cheese . It was delicious!!!!
In my family, frittata di pasta (or di maccheroni) it's not reheat and is mixed inside the bowl before put in the pan. I like also the simple way just eggs and Parmigiano, however really every leftover are good: i love frittata with pasta and peas leftover (it works also with rice). Yours look like wonderful. Hi from Napoli! 😊
Harper and Eva -- When "The Italian Family Kitchen: Authentic Recipes That Celebrate Homestyle Italian Cooking" comes out in 16 days maybe you should offer a special prize or something for the first person to send you photos of every recipe in the book. Maybe something like a copy of the book signed by the whole extended family -- the two of you, your parents, Eva's auntie, Gianni, your adopted niece (sorry, I can't recall her name), the whole lot. I think it would be really cool to have something like that.
Много добри съвети от които ще се възползвам. За първи път видях рецепта за фритата преди тридесет години в готварска книга на София Лорен и си я приготвям. Показахте ми детайли, които ще я направят още по-вкусна. Благодаря ви. Поздрави от България.
I love your content and love learning about Calabrian cuisine! I love how you show that technique is easily as important as ingredients. Eva, hai dei capelli bellissimi!
Thank you for the recipes, especially for the first one. Amazing how much it resembles what a group of recipes for different kinds of dishes called patina and found in the Ancient Roman cookbook attributed to a certain Apicius could probably have resulted in (although not with pasta). Who knows, maybe those originated as a way of serving the leftovers, too. Petronius, who lived in the times of Nero and wrote a comic novel titled Satyricon, mentions how a whole roast boar was served to the table of the disgustingly nouveau riche Trimalchio, with a cap on the boar's head as a joke to show it was a freedman (not a slave anymore), because it was leftovers from yesterday's lavish dinner.
Frittata di pasta is my favorite dish to make. I remember when I introduced it to some of my Italian friends here in the Netherlands who didn't believe me that it existed. But I was married to a Calabrian and they were mainly from the North. I make several rice dishes coming from a rice culture and having also Spanish, Italian, Chinese and Thai influence in my cooking style, but don't typically make risotto (though I have worked both in an Italian restaurant and a hotel restaurant where they tried to coax me back to the kitchen by going behind my back and onto my social media to design the new menu around my secialties - it became very italian - after being A-holes and I went to work in the dining room where I was one of the people in charge). I also didnt know the risotto al salto existed, but I have several rice creations which I made with either fresh or leftover rice. One was a replacement for toast in a beans on toast (baked beans were also replaced with my own almost completely "from scratch" recipe). Essentially, eggs can come in handy. I like to make a frittata di riso/risotto, or from my inspiration in Spain and the american diner a good revuelto/scramble/skillet. polenta/grits leftovers are also a part of my repertoire but I will have to triy this recipe..
That all looks so delicious, I can’t wait to try the frittata with n’duja since I’m able to buy a pretty decent version in Australia. I have also just ordered your book. I’m really looking forward to using it.
It's cool that you highlighted that the cake has only one T in the name, but you know, lots of northern dialcts tend to simplify double consonants... :P
Omg! This is so funny, leftover to the leftover. I wish, i leave close to your place to be able to taste everything that Eva makes....just killing but you have become my favorite place to watch and have fun with you guys. Thanks for the post and the fun time. ❣
Thank you for this! I actually have some pasta that was just soso. I didn't want to waste it but just not really enthused about using it as we would regularly. Yes cheese solves all! 😆
You are so gorgeous, you two. I follow your presentations all the time, and learn a lot. But I just can’t stop saying what a perfect couple you are. ❤️🙋🏻♀️
We always make potato cakes with leftover mashed potatoes. Can also make with brown rice. Egg and chopped onion added & dropped by spoonfuls in a skillet. More common in the US south
So got to try the spaghetti leftover dish. It looks amazing 👏🏻. Really laughed when Eva said she studied British English and uses the word “Moist”. Love you a little bit more (if that was possible) 😂
Thank you for this! I made the pasta frittata and it was incredible! My mom used to make it but I couldn't remember exactly what it was or how to make it. Will be a regular part of my rotation now :)
Growing up we use the leftover polenta after it set up in the refrigerator like pancakes. We sliced it fried it like a pancake and ate it with syrup. Yummy
i know y'all did a pizza taste test a long time ago, but why not have a few pizzas for her to taste. i still feel like she should have at least some american pizza (not dominos, and more local spots; or other commercial) she likes in a pinch aside from making her own? also has she tried other cultures foods? also i love this video!! so happy to see a new video!! these dishes are so good!!! now i know what i might do with my leftover pasta!!
I’m wishing that Ava could make Cotenne. (pork skin rolls for sauce). My Sicilian grandfather used to make these, and taught my father, but now they have both passed and I never got to learn! 😢
I do this when I have leftover pasta. Just last weekend I used leftover pasta, fresh tomatoes and basil from the garden, some onion, garlic and black olives, Parmesan, Mozarella, and several eggs. I learned this from the Urban Peasant in early 1990s.
I enjoy making a leek and bacon sauce for my pasta, to top them with some vegg' and protein. So, based on your former pasta frittata, I reheated the pasta with that leftover sauce, then stired in 3 beaten eggs with some grated Regiano mixed in, and the result turned out something like a stove-top quiche Lorraine 😊 ! Reheating thiccc slices of THAT leftover in olive oil, till crunchy on the edges, and piping hot inside, was just a bomb 🎉! That's how inspiring the two of you turn out, just "trust the process" 😅! ❤ from Paris
My mother is also Calabrese she uses left over Polenta and she cuts into strips the size of lasagna noodles...she adds Bolognese sauce and lots of cheeses so it's a leftover polenta lasagna. The sweet polenta reminds me of a pastry they make in Bergamo that is in the shape of a bird in a nest.
We make similar food in my country. Chopped onion fried little on pan, than put leftovers spaghetti or other pasta and put eggs on it and mix it to cover every peas of pasta, like scrumble eggs but with onion and pasta. And for sweet food, we cooked rice in milk and little bit of sugar than put egg yolks, mix egg whites snow and gentle mix it together, than put it to baking dish for lasagna, smeared the dish first with butter, put some fruit inside, the best are prunes and apricots, or you can put apples with raisins, put lid on and bake. Than sprinkle with powdered sugar.
That polenta cake looks amazing. I love polenta and I've been trying to find a good recipe. Though I am sorry, but unless it's a regional term, "moisty" is not a word here :D
23:52 And here, like several Italian words, the double consonant (in this case a double T) would make a big difference ! You have to be very careful about the correct pronunciation. 😉
Our Mom would use leftover spaghetti or macaroni with scrambled eggs. She would use leftover farina spread out on a sheet pan or put it in a bread pan, chill it and then fry slices til golden brown. Then serve it with maple syrup like french toast. She would take stale bread and home canned tomatoes and cook it in a sauce pan. It would be like a savory bread pudding, using tomatoes instead of sugar, cinnamon and butter. The bread was homemade too. She was a terrific baker. I don't recall anything coming from a box mix much at all. Cakes, rolls, buns, pies, bread, snack breads, cookies all from scratch. She made the most amazing sugar cookies, almost like an angel food cake. There is a resturant and bakery that makes a big sugar cookie but it's denser than Mom's. I miss the food of my youth. Much like many who miss their Mom's cooking. My oldest sister cooks and bakes much like she did.
Eva, with leftover risotto (either zafferano or mushrooms) at home my mom used to make polpette di riso: crunchy on the outside and delicate (and moist!!) on the inside. In Italy there no such thing as "leftover": it's just another ingredient 😄
I have to say. I love watching your videos and learning. But all the time. I am thinking. God, you are a lucky guy. Harper. Lovely wife. Lovely food. What more can you want. Heaven. 😊😊😊😊😊
I wonder, do you have pasta houses in Italy? In Argentina we have plenty of "fábricas de pasta" (pasta shops) where you can buy all sorts of fresh pasta to cook at home. From gnocchi, to all types of spaghetti, to all types of stuffed pasta. They have it all. They also sell sauces and some may also sell some desserts. On Sundays it's typical to buy fresh pasta.
Yup, we have them, they are called "pastifici", every region has is tipical pasta form and recipes. On Sundays a lot of people go there to buy pasta for Sunday lunch since all the family is invited.
I need to try all three of these recipes ASAP! The torta putana reminds me of Dominican arepa dulce, which is also a sort of polenta cake with raisins and cinnamon (among other spices like clove and allspice, if desired), as well as coconut milk. It’s delicious! If I ever make one, I’m definitely going to add apples and carrots.
One thing I like to do that reminds me of frittata di pasta is I cut up local thin crust pizza and crisp it up in a pan and then pour eggs on them and cook them this way. It's better than you'd think.
My dad made fried spaghetti with all our leftover pasta and sauce. Toss pasta, sauce, beaten eggs and Parmesan cheese in and fry up both sides. Yummy! (we are not Italian, I’m guessing that was something he saw in WWII.)
FYI. Earlier this year the CDC discovered lead contamination in 17 brands of powder red cinnamon in the US. Look up the article and check to see if what you have in your pantry is safe.
So "salto" is like "sauté." In English, we use "sauté" so freely in cooking terms that many don't think of it as a borrowed term from French, literally meaning "jumped."
Polenta fried in butter served with honey or maple syrup is actually a popular breakfast item in a lot of states. The cake would be a great idea. We just don’t use eggs to soak.
Let us know if you can think of any other "leftover" dishes that might be better than the fresh, original dish!
Pasta Alla scarpariello is incredible cold the next day
Usually I just loosen it up with boiling water from the kettle
Things like pot roasts with a rich gravy taste better the next day when the flavors come together even more than the day it was made. Along that same vein, chili is also better the next day.
I would like to print out the Torta Putana recipe but I can find it. Please tell me where I need to go. Thank you
@PastaGrammar it would be nice to address the quantity of salt of the leftover polenta, if it was made for a dinner for example. Is it important that the polenta is salted already?
Had leftover farinata that wasn't crispy enough the first time around, so I threw it in the cast iron skillet after cooking up some other leftovers. Oh yeah, made farinata for the first time a few days ago, was good but will do better next time 🙂
With the leftover polenta, we make scagliozzi, very famous in any friggitoria in livorno. you cut the cooled polenta in squares and deep fry it
In napoli too
We do something similar in Veneto
In Lombardy as well, no need to say, we put it into the oven then we put salame or cheese on top.
Sounds wonderful! I’ve pan fried it before and that was good.
In America, we call that fried mush. Mom made that for breakfast a lot when I was a child.
As an Italian. I really don’t remember leftovers at our home. Everything was devoured like the goblins we were 😂🤷♀️🤷♀️🤷♀️🌶️🌶️🌶️✨
Sounds like Hobbits in LotR book.
As an Italian, we ALWAYS had leftovers. My mother made SO much food. Leftovers were often even better which was hard to imagine.
I grew up in a family of 9. Leftovers were unheard of. Now, we're 3, and we purposely big batch cook for leftovers!
@newtexan1 As someone who lives alone, I’m very grateful for mothers and nonnas who made excessive amounts of food so often that we have these “best ways” to use leftovers.
La grammatica corretta sarebbe, "As an Italian, I don't remember. . ." et cetera. Non si userebbe la comma, si userebbe il punto.
I watch you all every Sunday morning and look forward to it. What a nice surprise to see the picture I sent you. I love to try new recipes and yours is one of my favorite channels.
Elizabeth,,WOW!that looked good ,,😋great job ❤
The more I watch your videos, the more I realize that Polish and Italian cuisines must be kindred spirits! A dessert I loved as a child, and still make from time to time (I'm in my 70s) is Makaron z Truskawkami (leftover pasta with a fresh strawberry cream). Any type of leftover pasta was used, usually kokardki (farfalle/bowties) with chopped or mashed strawberries mixed into sour cream and honey to sweeten the sauce. This was served either warm or cold. Heaven! Of course, other fruits or berries could be used...but for a little girl, strawberries were the best!
Thx for sharing the sweet recipe and sweet memory!
It sounds amazing
@DavideMozzanica Than you all are seriously missing out 😆
Thank you, this sounds heavenly indeed. Do you make it with strawberry jam, too, or only fresh seasonal strawberries will do?
Da Lombardo e ossessionato dai risotti: il tuo riso al salto è perfetto. Nemmeno Cracco. Brava!
This was a wonderful episode. Thank you. When I was a child, my mama would take leftover pasta, risotto or polenta and place it in a little pan with butter and just a little cheese….whatever cheese we had, she fried till a little crispy, flip and plate. Then she would place one fried egg on top for me. So perfect, so simple and so delicious.
Beautiful use of the lid for that flip! 🎉 I'd have never thought of that!!
This is EXACTLY what I do with Mexican chorizo (fritatta). Great way to use up pasta or potatoes or that end of the chorizo tube. I use green onions from the garden, also. This episode is home for me and also a reminder of surviving tough times financially. Thank you, thank you!
5:17 Una frittata di spaghetti con la ‘Nduja, arriva a tutto un altro livello ! 😋
With the leftover rice my grandma used to make polpette (rice balls), same concept in a different shape. Me and my brothers loved them so much!
Yes. Yum.
They are called arancini (arancina or arancino, there is a fight between parts of Sicily about the "real" name), my grandmother puts a piece of mozzarella, peas and ragù in them... They are spectacular!
I always make extra polenta so we can use leftovers in what we called polenta brustolada, though we would sometimes shallow fry it in olive oil, sometimes char it on the bbq, or sometimes char it in the hot grill pan, it was always as good and sometimes better than the polenta the night before.
The desert looks most wonderful. I love the idea of fruit and veggies.
I've never seen the lid flipping method before, but it's the one I'll be using from now on! Thanks Eva for proving I'm never too old to learn, and I've learned a lot watching your channel. So looking forward to the cookbook next month!!
@@sloopy5191 I actually make it the other way: first I flip it on the lid, then I slide it back into the pan. Now that I see it, maybe your way is cleaner.
I literally had left over pasta last night and wasn’t sure what to do with it lol. Perfect timing.
What was the risult? 😊
@@dianapohe I didn’t have left over meat and it needed some lol. I I think it could have used more cheese too. I would love to try it again, because the method itself worked great!
@kylesalmon31 I'm italian but I've only had it a couple of times in my life because it's typically from Naples but I'm not from there. I remember it as one of the tastiest things ever 😍
And yeah, it might need some choice of meat and/or cheese: the idea is that it's leftover pasta, so it already has some condiment in it.
Better luck next time btw 💪
@@dianapohe thanks!
Usually the leftover pasta is aready mixed with sauce, We don't add meat of any kind and pasta is mixed with eggs before putting it in the pan, this way it's uniformly mixed and you need less eggs. Sice is leftover pasta, frittata can be made also with pasta e fagioli (beans), pasta e patate (potatoes), and so on. My favorite is the one made with bucatini and tomato sauce (sometimes I put a scoop of ricotta in it), because it's higher xD
This is one of the very few channels that get an instant thumbs up before I watch the video. I always enjoy the videos and dishes. Thanks for sharing both the videos and recipes.
Thanks for a great video. I am learning a lot. Cause I can’t eat eggs I prepared the leftovers spaghetti with a lot of cheese and Philadelphia cream cheese . It was delicious!!!!
I have never seen the lid trick with the frittata before. I am SO GRATEFUL! Grazie!
When I was a kid I would fry leftover rice in butter until it was crispy...that risotto sounds like my ultimate comfort food. So delicious!
Great idea to flip the frittata onto the lid and back into the pan.!
Bravi! Sono Friulana, non oh mai fatto questa torta, ma la faro presto. I look forward to your videos every Sunday night. ❤
When Eva said to make French toast out of the cake I thought I saw Harper start drooling 🤤
In my family, frittata di pasta (or di maccheroni) it's not reheat and is mixed inside the bowl before put in the pan. I like also the simple way just eggs and Parmigiano, however really every leftover are good: i love frittata with pasta and peas leftover (it works also with rice). Yours look like wonderful. Hi from Napoli! 😊
Or and frittata di pasta is typical when you make a pic nic or travel food
"frittata di padta" is a tongue twister xD
@@saoliath5000 *pasta
A lot of times we eat it on the beach xD
Harper and Eva -- When "The Italian Family Kitchen: Authentic Recipes That Celebrate Homestyle Italian Cooking" comes out in 16 days maybe you should offer a special prize or something for the first person to send you photos of every recipe in the book. Maybe something like a copy of the book signed by the whole extended family -- the two of you, your parents, Eva's auntie, Gianni, your adopted niece (sorry, I can't recall her name), the whole lot. I think it would be really cool to have something like that.
That’s a good idea! Although also intense for anyone who attempts it 😅 We’ll think about something like that!
Eva's hair is AMAZING!!!!!
Много добри съвети от които ще се възползвам. За първи път видях рецепта за фритата преди тридесет години в готварска книга на София Лорен и си я приготвям. Показахте ми детайли, които ще я направят още по-вкусна. Благодаря ви. Поздрави от България.
I love your content and love learning about Calabrian cuisine! I love how you show that technique is easily as important as ingredients.
Eva, hai dei capelli bellissimi!
Thank you for the recipes, especially for the first one. Amazing how much it resembles what a group of recipes for different kinds of dishes called patina and found in the Ancient Roman cookbook attributed to a certain Apicius could probably have resulted in (although not with pasta). Who knows, maybe those originated as a way of serving the leftovers, too. Petronius, who lived in the times of Nero and wrote a comic novel titled Satyricon, mentions how a whole roast boar was served to the table of the disgustingly nouveau riche Trimalchio, with a cap on the boar's head as a joke to show it was a freedman (not a slave anymore), because it was leftovers from yesterday's lavish dinner.
Frittata di pasta is my favorite dish to make. I remember when I introduced it to some of my Italian friends here in the Netherlands who didn't believe me that it existed. But I was married to a Calabrian and they were mainly from the North.
I make several rice dishes coming from a rice culture and having also Spanish, Italian, Chinese and Thai influence in my cooking style, but don't typically make risotto (though I have worked both in an Italian restaurant and a hotel restaurant where they tried to coax me back to the kitchen by going behind my back and onto my social media to design the new menu around my secialties - it became very italian - after being A-holes and I went to work in the dining room where I was one of the people in charge). I also didnt know the risotto al salto existed, but I have several rice creations which I made with either fresh or leftover rice. One was a replacement for toast in a beans on toast (baked beans were also replaced with my own almost completely "from scratch" recipe). Essentially, eggs can come in handy. I like to make a frittata di riso/risotto, or from my inspiration in Spain and the american diner a good revuelto/scramble/skillet.
polenta/grits leftovers are also a part of my repertoire but I will have to triy this recipe..
Complimenti Harper per il video e complimenti Eva per i piatti che hai realizzato.
Also, polenta pasticciata (means messy polenta) is a kind of lasagna made with thin (non so thin actually) slices of polenta leftovers
That all looks so delicious, I can’t wait to try the frittata with n’duja since I’m able to buy a pretty decent version in Australia.
I have also just ordered your book. I’m really looking forward to using it.
It's cool that you highlighted that the cake has only one T in the name, but you know, lots of northern dialcts tend to simplify double consonants... :P
The “leftover” polenta cake not only looks delicious but also is healthy ! 😊
Omg! This is so funny, leftover to the leftover. I wish, i leave close to your place to be able to taste everything that Eva makes....just killing but you have become my favorite place to watch and have fun with you guys. Thanks for the post and the fun time. ❣
im an advanced cook, not classed as a chef and I never thought of this,,,I want to try it, and I will next time I have Pasta
Great 🌷🤍💕✨️🌟😋
Thank you so much .
This is so great! Like a dope, I almost always cook way too much spaghetti noodles.
And now you know what you can do the next day with the spaghetti that are left….. a nice Frittata with ‘Nduja ! 😉😊
Pasta , potatoes are always better the next day. Her accent is everything 😍♥️
I love Eva’s cooking tweezers!
Love your recipe for leftover pasta you bake in mini moulds
Oh my they all look sooo yummy!!! And make French toast with the polenta cake… Wow!!! 😋
That makes sense about the polenta cake. To slice and brown in butter. We make mush, let it set up, then deep fry it and serve with butter and syrup.
Thank you for this! I actually have some pasta that was just soso. I didn't want to waste it but just not really enthused about using it as we would regularly. Yes cheese solves all! 😆
Nduja and eggs,the Puglia breakfast of my dreams🥲
You are so gorgeous, you two. I follow your presentations all the time, and learn a lot. But I just can’t stop saying what a perfect couple you are. ❤️🙋🏻♀️
We always make potato cakes with leftover mashed potatoes. Can also make with brown rice. Egg and chopped onion added & dropped by spoonfuls in a skillet. More common in the US south
Thanks for that great idea for the leftover pasta. I will try this next time.
Ava, today I had my favorite and most wonderful Mortadella Sandwich and I immediately thought about you. Hope you are happy and well !
We thought we were listening to Rosanna Dana from SNL. The voice is spot on. Just found your channel, looking forward to checking out more videos.
The best dishes my Sicilian grandmother made growing up were leftovers!
So got to try the spaghetti leftover dish. It looks amazing 👏🏻. Really laughed when Eva said she studied British English and uses the word “Moist”. Love you a little bit more (if that was possible) 😂
Thank you for this! I made the pasta frittata and it was incredible! My mom used to make it but I couldn't remember exactly what it was or how to make it. Will be a regular part of my rotation now :)
Italian "leftovers" are always the best ever. Everybody knows the rules 🍝
That lid flip!!! How have I never thought of that before! 😂😂❤
Great idea for content. Many thanks from a bachelor swimming in leftovers!
Love this! Waste not, want not! Definitely going to use these recipes! ❤️🇮🇹❤️
Growing up we use the leftover polenta after it set up in the refrigerator like pancakes. We sliced it fried it like a pancake and ate it with syrup. Yummy
i know y'all did a pizza taste test a long time ago, but why not have a few pizzas for her to taste. i still feel like she should have at least some american pizza (not dominos, and more local spots; or other commercial) she likes in a pinch aside from making her own? also has she tried other cultures foods? also i love this video!! so happy to see a new video!! these dishes are so good!!! now i know what i might do with my leftover pasta!!
I wonder how the addition of almond extract or especially Amaretto to the polenta cake would taste.
I was thinking that while watching also. Maybe rehydrate the raisins in Amaretto?
I remember my nonna would make that as a kid. Love that fried spaghetti!
I love the idea of the pasta frittata! My family is vegetarian. I could see making this with a veggie chorizo. 😋
26:25 in French, it would be called "pain perdu," meaning "forgotten bread."
I made the spaghetti leftover before, with butter then add spaghetti and seasoning. Will be making the planta dish soon.
Enjoy watching y'all.
I’m wishing that Ava could make Cotenne. (pork skin rolls for sauce). My Sicilian grandfather used to make these, and taught my father, but now they have both passed and I never got to learn! 😢
I do this when I have leftover pasta. Just last weekend I used leftover pasta, fresh tomatoes and basil from the garden, some onion, garlic and black olives, Parmesan, Mozarella, and several eggs. I learned this from the Urban Peasant in early 1990s.
Yo that lid flip trick for the frittata is something i'm gonna add to my arsenal
I enjoy making a leek and bacon sauce for my pasta, to top them with some vegg' and protein. So, based on your former pasta frittata, I reheated the pasta with that leftover sauce, then stired in 3 beaten eggs with some grated Regiano mixed in, and the result turned out something like a stove-top quiche Lorraine 😊 ! Reheating thiccc slices of THAT leftover in olive oil, till crunchy on the edges, and piping hot inside, was just a bomb 🎉! That's how inspiring the two of you turn out, just "trust the process" 😅! ❤ from Paris
Love your videos. Can you make the dessert pasta that was shown in the end of your video please? It looks delicious.😊❤💕
Gotcha right here! m.ruclips.net/video/45wZNbn9aT4/видео.html
Like risotto needs more butter! Looks delicious.
Amazing ❤ the leftovers of leftovers broke me 😂 as i am italian too i don't usually see any leftovers but i want to try anyway
My mother is also Calabrese she uses left over Polenta and she cuts into strips the size of lasagna noodles...she adds Bolognese sauce and lots of cheeses so it's a leftover polenta lasagna. The sweet polenta reminds me of a pastry they make in Bergamo that is in the shape of a bird in a nest.
We make similar food in my country. Chopped onion fried little on pan, than put leftovers spaghetti or other pasta and put eggs on it and mix it to cover every peas of pasta, like scrumble eggs but with onion and pasta. And for sweet food, we cooked rice in milk and little bit of sugar than put egg yolks, mix egg whites snow and gentle mix it together, than put it to baking dish for lasagna, smeared the dish first with butter, put some fruit inside, the best are prunes and apricots, or you can put apples with raisins, put lid on and bake. Than sprinkle with powdered sugar.
Fresh, dedicated... leftovers! I'm in!
That polenta cake looks amazing. I love polenta and I've been trying to find a good recipe. Though I am sorry, but unless it's a regional term, "moisty" is not a word here :D
It is an English word, re-watch the video. :D
23:52 And here, like several Italian words, the double consonant (in this case a double T) would make a big difference ! You have to be very careful about the correct pronunciation. 😉
I do believe we had the spaghetti frittata on a pizza dough baked in a ring. That day on he beach it was a delicious and very powerful snack.
I just got some 'nduja from Spilinga so I DEFINITELY going to do spaghetti all'assassina with Harper's suggestion! 🔥🔪
Cool, my ancestors were from near Naples, now I really have to try the frittata
Our Mom would use leftover spaghetti or macaroni with scrambled eggs. She would use leftover farina spread out on a sheet pan or put it in a bread pan, chill it and then fry slices til golden brown. Then serve it with maple syrup like french toast. She would take stale bread and home canned tomatoes and cook it in a sauce pan. It would be like a savory bread pudding, using tomatoes instead of sugar, cinnamon and butter. The bread was homemade too. She was a terrific baker. I don't recall anything coming from a box mix much at all. Cakes, rolls, buns, pies, bread, snack breads, cookies all from scratch. She made the most amazing sugar cookies, almost like an angel food cake. There is a resturant and bakery that makes a big sugar cookie but it's denser than Mom's. I miss the food of my youth. Much like many who miss their Mom's cooking. My oldest sister cooks and bakes much like she did.
I always let lasagna sit (in the refrigerator) overnight before eating it. The sauce gets better when it has time to permeate everything.
If you cook the sauce and bake the lasagna slower you don't have to do the fridge thing.
"The nightmare of every Italian...". 😱.
😂😂😂
Love your recipes and your accent... makes me miss Italy so much.
Please can you make zucchini flowers recipes. ❤
Okay, I think I can successfully flip with the technique of using the skillet lid. Thank you!
Eva, with leftover risotto (either zafferano or mushrooms) at home my mom used to make polpette di riso: crunchy on the outside and delicate (and moist!!) on the inside. In Italy there no such thing as "leftover": it's just another ingredient 😄
I have to say. I love watching your videos and learning.
But all the time. I am thinking.
God, you are a lucky guy. Harper. Lovely wife. Lovely food.
What more can you want. Heaven. 😊😊😊😊😊
I wonder, do you have pasta houses in Italy? In Argentina we have plenty of "fábricas de pasta" (pasta shops) where you can buy all sorts of fresh pasta to cook at home. From gnocchi, to all types of spaghetti, to all types of stuffed pasta. They have it all. They also sell sauces and some may also sell some desserts. On Sundays it's typical to buy fresh pasta.
Yup, we have them, they are called "pastifici", every region has is tipical pasta form and recipes. On Sundays a lot of people go there to buy pasta for Sunday lunch since all the family is invited.
I need to try all three of these recipes ASAP! The torta putana reminds me of Dominican arepa dulce, which is also a sort of polenta cake with raisins and cinnamon (among other spices like clove and allspice, if desired), as well as coconut milk. It’s delicious! If I ever make one, I’m definitely going to add apples and carrots.
This may have been a dream I had but for some reason I remember either you guys or Vincenzo made a pizza with leftover spaghetti.
I like to add the ham with the pasta so it gets a little brown.
One thing I like to do that reminds me of frittata di pasta is I cut up local thin crust pizza and crisp it up in a pan and then pour eggs on them and cook them this way. It's better than you'd think.
KerryGold butter. It's the good stuff. From the limestone grassland of the GoldenVale in Kerry. Fair play.
My dad made fried spaghetti with all our leftover pasta and sauce. Toss pasta, sauce, beaten eggs and Parmesan cheese in and fry up both sides. Yummy! (we are not Italian, I’m guessing that was something he saw in WWII.)
FYI. Earlier this year the CDC discovered lead contamination in 17 brands of powder red cinnamon in the US. Look up the article and check to see if what you have in your pantry is safe.
You mean in processed apple sauce packets.
Che piatti 😍e che ricordi avete risvegliato 😋
So "salto" is like "sauté." In English, we use "sauté" so freely in cooking terms that many don't think of it as a borrowed term from French, literally meaning "jumped."
Polenta fried in butter served with honey or maple syrup is actually a popular breakfast item in a lot of states. The cake would be a great idea. We just don’t use eggs to soak.
No, polenta is not the same. You mean grits or cornmeal mush. Most Americans don't know what polenta is.
La frittata di pasta è un capolavoro! E bellissiima. Quindi è buonissima!
Everything is Harper’s favorite 😂 he just loves life and food 😁
instead of olive oil or butter I prefer tallow or lard: have a higher smoking point and give some more thickness to the taste