Spinach tortelli with ragù made by 92yr old Lina from Paris! | Pasta Grannies
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- Опубликовано: 15 сен 2024
- To coincide with the Olympics, we are visiting an Italian in Paris! 92 year old Lina, who originally came from Emilia Romagna, still makes tortelli in memory of her mum and this is her recipe, with a few French twists:
For the dough:
400g 00 flour
5 small eggs
olive oil
salt
For the spinach mixture: 1 carrot, 1 stick of celery, 1 onion, diced small and sauteed in olive oil, sunflower oil and butter. 300g (cooked, squeezed of water, weight) spinach and chard.
For the filling, use 1/2 of the spinach and add 250g ricotta, 1 tablespoon crème fraîche, 70g parmesan, 2 eggs
For the ragú:
half of the spinach mixture, 300g pork mince, 300g beef mince, small tin of tomato concentrate 300ml passata, water if needed.
Cook the tortelli for around 3 minutes in salted water, serve with the ragu and more parmigiano, and buon appetito!
Everyone featured on this channel is impressive, but she is INCREDIBLE at 92!!
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It’s so cool your channel also focuses on Italian and Italian adjacent diaspora! It’s always amazing to see how folks retain their sense of identity and culture through food even when they’ve left their homeland! I hope France has treated Lina well all these years!
Thank you!
She’s so stylish and hip at 92 it’s amazing!
Could she be our first pasta granny with a smartwatch…I ❤ her!!!
Quite possibly! I suspect when you're a migrant you have a very 'work hard, let's try something new' attitude - and that includes the latest technology! 🙂🌺 best wishes, Vicky
You can take the granny out of Italy but you cannot take the Italy out of the granny. Lina is spectacular! I am beginning to think these beautiful ladies are lying to you about their age. What a dish with that filling. Thank you again for this episode. My week is complete.
hi Scott, I'm glad you enjoyed the episode! best wishes, Vicky
Her wine collection is epic
the smartwatch, the earrings, the orange smeg refrigerator... everything about her is screaming QUEEN
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how gorgeous can you be with 92? Linia: YES!!! or better: OUIII!!!
she is amazing ❤
Perfect timing this video in line with the Olympics being in Paris!
yes!
Thank you for sharing the life of an italian immigrant, on my father's side my family was from Genoa but I never had the chance to have this awesome culture passed down to me.
France and Italy have so much shared history and culture, if you go to the Comté de Nice or in Savoie (where I grew up and which was italian untill 1860), I am sure you will find plenty of pasta grannies with mixed heritage and fascinating stories.
Love from France
Ciao ! Io, da italiano, ho detto che mi meraviglia un po’ il fatto che la signora qui non parli italiano.
Lina hasn't lived in Italy for 70 or so years so I expect she felt anxious about speaking it on camera 🙂🌺 best wishes, Vicky
Yes, we must make it to the French borders! 🙂🌺 best wishes, Vicky
92! Just marvelous! Thank you,
thank you x
❤ I feel like I can breathe now that I got a dose of Vicky and our Pasta Grannies. This was so interesting to hear Lina's story and to watch her prepare this wonderful recipe. What a great idea to travel to France!! Since I was under the weather for a few weeks I missed a few episodes. It was wonderful to return to this video! Thank you, Vicky!!! 🙏❤🕊
I'm sorry to hear you've been unwell Maria, and hope you've made a full recovery. 100 year old Verina and her honey was a special episode you might have missed last week. 🙂🌺 best wishes, Vicky
Thank you so much for preserving these recipes for the world. It's so helpful to see them make it- i have a box full of my grandma's recipes but i didn't see her make them so it's hard to replicate!
you should give them a go!
@pastagrannies I do but they never seem to quite taste the same according to her daughter (aka my mother). Could have something to do with the milk and eggs not coming from the barn out back?
What a wonder exciting job you have being able to share these beautiful recipes and these gorgeous "Grannies" with the world
Looks delicious! Thanks for sharing your family recipe!
thank you for watching!
Salutations, mamies pâtes ! Bonne chance à nos équipes en compétition à Paris! Teams USA, GB, France, and Italy! And all our other fellow nations.
She is sooooo lovely ❤😘😘
Merci Lina pour une autre recette autentique. Bon Appétit. Ciao.🥰🥰🥰🥰🥰💖
❤❤❤Can we not just hug these precious ladies ❤🥰🥰🇮🇹🍝
Wow, Grandma is healthy.
It's amazing to see how this beautifully lady is 92 but lives like she is 60. Her wine collection is astonishing and I love her bracelets and fitbit. Oui to this lady!!
she is great x
It is such a joy to understand Lina! I know far more French than Italian, and so seeing this was simply wonderful. The recipe looks simply delicious!
Thank you for watching x
Wow 92!!!!! impossible!!! what an amazing amount of energy and incredible lady, if that is what her tortelli do then I definitely need some! thank you Vicky and team. Ramon x
our pleasure as always, Ramon! thank you for being a fan 🙂🌺 best wishes, Vicky
You could see how tender the dough was as Lina was cutting the tortelli. The filling and sauce looked so hearty and delicious, I bet it made a fabulous meal for Lina and her guests. P.S. Lina looks AMAZING for 92years old!! TFS, Sharon🤗♥️🍝
I'm glad you enjoyed Lina's episode Sharon! 🙂🌺 best wishes, Vicky
I’m always grinning at the end of your videos
Оранжевый холодильник 🧡🥰 как же это мило, теперь я тоже такой хочу!
Oh wow - I am making this!
Delish! Tk u! ❤️💚❤️🇦🇺
Cette mamie est super classe !
Toute mimi cette petite mamie =-). Et miam miam ce qu’elle a préparé ! 🇮🇹 ⚜️⚜️⚜️France
Visit Corsica you will find Italian heritage there in France also there is also Italian heritage still in parts of the Balkans, Gibraltar even Malta
wonderful recipe...thank you
My God! 92!!! looka / acts like 75!!! These women are amazing
Please don’t limit your channel to only one country. There is so much to learn from all the countries in Europe.🩷💕
Brilliant
Mmmmmmm I love this !
How is Ada ? I miss Her .
Nice food
In France gnocchi are also popular there is pastasciutta from Corsica and i think Ravioli are made too see gnocchis parisienne also why not visit Ticino in Switzerland too and Pusteria in Hungary
I'd love to visit all of them! Especially Corsica! 🙂🌺 best wishes, Vicky
Bon!
I'd love to know where Lina spent her younger years. Although now living near Paris I can hear Toulouse, or the Langdoc in her accent.
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Ce qu’elle a préparé m'a rappelé les pâtes que j'ai goûtées à Nice. Peut-être pourriez-vous y visiter pour rencontrer des autres mamies pâtes qui font des recettes dérivés des plats italiens (de la Ligurie) comme les raviolis, merda de can, et la tourte de blettes ?
Yumbo City Limits!
Thank you Vichy for this culinary journey! Do you know from which part of Emilia Romagna Lina comes from?
I live in the province of Parma near the Piacenza one and we use the word "tortelli" instead of ravioli, this recipe look familiar to me. We don't really pair tortelli with ragù but it could be a local or even a family twist on the recipe.
A lot of our emigrants went to France in the first half of 1900.
@@sarac.123 I live in the province of Piacenza and, yes, we call them Tortelli. However, in our tradition, they're not square-shaped but elongated with both edges twisted (like a candy wrapper); that's why they're called "Tortelli con la coda". Btw, the square-shaped version is quite often used for the pumpkin-filled variant of Tortelli.
You're absolutely right about the sauces; Tortelli are usually served with butter and sage or sauce with mushrooms, not with ragù' (or other meat sauces). But you can eat them even without anything on top (especially when they're really well made and the filling is very tasty).
Anyway, I do confirm that from our provinces many emigrated to France in that past and, especially during the summer time, descendants and relatives return to our hills to spend their holidays. Plenty of cars with French license plates at this time of year in my area 😀
@@DerAdler82 Eh si, in estate certi paesini triplicano su in collina o montagna!
Conosco quelli con la coda (strabuoni!); i miei nonni erano piacentini.
In realtà i tortelli loro li chiamavano "malfatti" 😊 e si condiscono tradizionalmente con burro, salvia e formaggio ma mia nonna li preparava anche con un sugo di pomodoro molto semplice, quella che si chiama " la consa" usata anche per la pastasciutta. Quelli con la zucca ( e ricotta) conditi con il sugo di funghi sono la cena della Vigilia della mia famiglia!
@@sarac.123 Qui nel piacentino, in particolare nelle trattorie, i Tortelli vengono spesso portati in tavola senza condimento, poi a piacere uno ci mette il sugo e formaggio grattugiato se vuole (oppure può chiederli con il burro fuso e salvia). Come detto, quando sono davvero buoni, è un piacere mangiarli anche "in bianco", ovvero senza condimento.
I Tortelli con la coda sono fatti a regola d'arte quando "la coda" non resta cruda a fine cottura (occorre che la pasta sia stata tirata bene e non sia troppo spessa e la coda sia "pizzicata" il giusto, non troppo altrimenti resta scotta). A parte per la variante con la zucca (che qualcuno fa comunque con "la coda") raramente viene servita la versione "a raviolo" nel piacentino, ma può capitare sopratutto nelle sagre di paese (tranne la festa del Tortello di Vigolzone, dove è rigorosamente con "la coda").
Il ripieno è per tradizione ricotta, grana padano grattugiato, noce moscata, sale e uova che si uniscono agli spinaci (o bietole) sbollentati, oppure alla zucca (per la variante) passata prima nel forno (c'è anche chi la lessa), ma in questo caso niente uova.
Un tocco che rende il ripieno ancora più sfizioso, in particolare per la versione con gli spinaci, è usare la ricotta mascarponata (Valcolatte la migliore); rende il ripieno dei Tortelli cremoso e molto più buono. Con la pasta sottile, si sciolgono in bocca!
Vado a mangiarli! ahhaha 😆
@@DerAdler82 La valcolatte è sicuramente tra le migliori, la usiamo da anni a casa! Le uova nei ripieni sono un "legante" diciamo.
I miei nonni erano della zona tra Castell'Arquato e Fiorenzuola, i malfatti di zucca li facciamo a "sacchetto rettangolare", non so come altro descrivere la forma che facciamo se li chiudiamo a mano😅, qui nella Bassa Parmense (confine con Piacenza) non li ho mai visti fare nei locali, i tortelli di zucca qui li fanno più "magri".
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I love the pasta grannies but the subtitles are so small I can't read them Maybe you can make the print larger for other Granny's
Thank you, we will keep that in mind!
Mi meraviglia un po’ il fatto che la signora, durante il video, non parli italiano, a parte un paio di frasi che ha detto alla fine.
Si, in effetti. Quelle poche frasi in italiano sembrano anche pronunciate con spontaneità e correttamente, il che fa dedurre che la signora ricordi ancora la sua lingua natia. Ma evidentemente avrà ritenuto di non avere più una buona padronanza...oppure si è "infrancesita" e pure lei snobba gli italiani ☺
@@DerAdler82maybe you have a little complex here ...snubbing?
After living your whole life in a country speaking another language, you may have difficulties reverting. Especially if your granddaughter is here and speaks french, as well as the camera crew.
@@sylvaincroissant7650 mine was a joke; someone is a bit touchy here...
And for the record, the camera crew is the same as in the other videos, in which they speak Italian, so do the math.
Except that the crew here speaks French...so with her granddaughter, they all encourage her to speak French...also you are the one complaining in the first place about a snubbing...who s beeing touchy? Lol @@DerAdler82
@@sylvaincroissant7650 It was a joke: you don't get it, don't you?
This time you have moved to Paris, perhaps because of the Olympic Games, which are being opened just today. 😊
yes! I thought it was a good week to post her! Fortunately Andrea my cameraman is based in Paris so when Stephanie (Lina's daughter) suggested Lina, we were able to film her. 🙂🌺 best wishes, Vicky
Pasta alla Francese.
I think video without bgm is better ... this bgm sometimes little bit annoying
Not sauced enough.
I wonder how Vina has managed with all the water….er I mean French wine they drink over there.
Wouldn't these be Ravioli rather than Tortelli? I thought Tortelli needed to be ring shaped?
Tortelli is a name given to square and hat shaped ravioli in certain parts of northern Italy (Tuscany, Emilia Romagna); it's more a matter of location than a specific shape. Tortellini are always mini ring/hat shaped, and tortelloni are always large ring/hat shaped. The naming of pasta is confusing! best wishes, Vicky
They are what she says they are. Relax!
92 e non sentirli.
She reminds me.of Julia child
That seems like a lot of eggs to add to a relatively small amount of flour.
In Emilia we make pasta with 1 egg per 100 gr of flour.
@@sarac.123 not only in Emilia. My Swabian /austrian grandmother used the same ratio. It is just the perfect combination.
I just find out the swabian ravioli recipe, they seem good!
We make tortelli with a filling of chards (or spinaches), ricotta, Parmigiano and 1 egg and then we dressed them with a LOT of melted butter, sage and grated Parmigiano.
first!
She has all her teeth and they’re so white.. Wow