ravioli with gorgonzola pear and walnut please, pretty please with pecorino on top lol. my wife and i had it in a well renown place in florence and id love to make it for my wife
Beeing German an having lived in Umbria (Spoleto and Panicale) il pane senza sale era un incubo! Thank you for reminding me of this wonderful pasta dish!
I can't decide if Eva is the cause of me watching these videos. Or her clear precise instructions with the history. These two are a match made because of Italy 🇮🇹. Thanks to you Both. Eva & Harper.
Eva is in my head when I put salt in the pasta water, I hear "... taste like the ocean". I actually remember to use more salt, and it tastes so much better ❣
I love all of the pasta dishes. I'm not Italian, but my grandchildren are. I will be teaching them the proper way to make Italian food because of Eva. Thank you, Eva, for the step by step instructions and the wide variety of dishes.
This was so delicious. I followed your instructions exactly and I have never had pasta so good. Next I will try to make your fresh pastas! Thank you for teaching me how to make delicious and healthy food.
Harper, Eva may not have been thinking of you when she decided on this recipe but you know how much she loves you because of all the nasty foods she's willing to try for you! Your videos always make me smile.
Oh my gosh! I had this a few times in South Africa when ever our Italian neighbours picked us up from school and we had this for a snack before jumping the wall to our place when my parents came home from work x
This has always been a big favorite of mine. I finally settled on orichiette pasta and it's wonderful with the little ears. I learned to make it with the ricotta and OMG. However, the cream version is still delicious
Mia cara il nostro pane va benissimo così senza sale, i sapori del cibo vengono in questa maniera esaltati e poi ci sono così tanti tipi di pane salato che averne qualcuno sciocco aumenta la possibilità di variare😉
As a non Umbrian living in Umbria, I must say that unsalted bread is obviously inferior to regular bread for basically everything _except_ one crucial thing: cold cuts, especially prosciutto crudo. Because a slice of unsalted bread with a good Umbrian/Tuscanian prosciutto is a completely different experience compared to the same exact thing but with a salted bread. It seems ridiculous, but it's true. Otherwise yeah, salted bread is better, and I have several Umbrian and Tuscanian friends that agree. It's just that it rules in its own very specific niche.
I enjoy the unsalted bread. Yes, it's good with cold cuts, but I mostly like how it contrasts with sauces. It's all about the contrast, and it works for much the same reason that unsalted steamed rice tastes good with saucy salted Chinese dishes.
Dear Eva, bread with salt is simply killing the flavour of anything you eat with. That's why in Tuscany we will continue to use our bread without salt. At the end, the best thing is to follow the tradition and use the products of each region as they are imagined to fit together.
WOW ! What a fantastic recipe. Thank you for sharing this with me. I have printed the recipe and I cannot wait to go to the store tonight to make this dish.
Yum, yum, yum. Yes, i'm going to cheat on my low carb tonight. I have almost everything to make this except the ricotta, trip to the store and making it tonight. Thanks. 😊🇱🇷
We visited sorrento back in 2019 for Christmas. It was magic. We have Italian heritage, although my surname is northern Italian, we have discovered our nonnas side of the family were from the sorrento area too! We visited the best restaurant I've ever been to in my life there. La lanterna (if you ever find yourself there, go..please go.) Anyway! My dad grew up with my nonno forcing baccala down his throat (not literally, lol) but my dad had it in sorrento in this restaurant and fell in love with it again. Please do a recipe with baccala! Love you guys! Eva, your amazing and make me proud to be from the same country as you. Fiery, fierce and passionate ♥️ xxxxxx
I found this channel totally by chance a few days ago, and I love it! I love Eva's accent! It makes the food feel authentic! When you watch a video where an American guy makes a recipe his Nonna taught him, you have questions. I want to make some of these recipes, and I will report back with pics!
My favorite memory of driving in Norcia is coming into a little village piazza and seeing the fountain with stone pig's heads spouting water into the basin. They value their pork. 🐷🐷🐷
Eva, you really are Pasta Queen and your sous-chef Harper does a great job ! This is my go to channel for all things authentically Italian ..and I am of Italian descent !
Sorry I'm a bit late.to the video. I was a little shocked when Eva said it's been two years...but my brain recalculated it. This has been a really amazing two years. I have been with you since about 2 months into your channel. You and Chef Jean Pierre are my two favorite cooking channels out of the many I subscribe. Happy belated anniversary! 🙏♥️💯
I have made this from a really nice recipe, and will be anxious to see how you guys make it. OK, my recipe has a little rosemary in it, a pinch of nutmeg, both of which I adore, and NO ONION! Surprising!! And it used Orecchiette pasta.
Thanks for your comment! I have one son who is vegetarian and one who doesn't eat pork, so I was planning to try this! We all like the impossible sausage so it should be just fine, but it's good to know you tried it in this recipe.
I totally agree about the bread without salt, I have tasted some breads in Tuscany with no salt at all. So weird. I love your recipes, I’ve been cooking most of your dishes and are so delicious. Bravo 👏
When we lived in Umbria I always used panna for this, but since moving back to the states I haven't found a good substitute. I tried making the panna you suggested using milk and oil, but the amount of oil seemed shocking, so I'm happy to use ricotta instead! Grazie mille!
Yay..my favorite couple who loves Italian food!! Go Eva the best Italian cook I love y'all 🤗♥️😋..your learning Arper..you guys are just wonderful love watching!!🥰
YAY! You made one of my favorites....we live nearby in Teramo province, Abruzzo....just a hop and skip across the Sibillini and Gran Sasso. Pasta alla norcina, just like Amatriciana, is very popular in NE Abruzzo because of the proximity. Thank you for featuring this wonderful sauce! You should do a video on timballo alla teramana or spaghetti alla chitarra while you're in the neighborhood :)
Ricotta and sausages reminded me of an antipasto mi granpa used to make. A kind of bruschette topped with ricotta and sausages baked in the oven. Unfortunately I don't have the recipe but maybe you can give it a try
I was wating so much for this recipe. For once heavy cream was the right choice. I'm from Umbria and I've never seen norcina made with ricotta. I've only made it once with ricotta because I didn't have heavy cream.
As soon as I saw this recipe, I had to make it. It's delicious! Either the pecorino I use was very salty, or I use too much of it (as if you could), but I didn't need to add any salt at all.
Hi Eva and Harper! Thanks for sharing this recipe! Looking forward to giving it a try. Would you please tell me what brand your nonstick fry pan is? Mine needs to be replaced and yours looks like it works well.
I would like to see a tour of your house in Tucson; what kind of job do you do in Tucson? I love everything Eva makes and you are becoming a good cook.
Thank you so much! Ve l'ho richiesta tempo fa e vi ringrazio tanto💓💓💓💓 noi umbri siamo sottovalutati con il cibo, ma tra salumi, torta al testo e cioccolata ce la caviamo! Un bacio❤️
I used to work at a Papa Murphy’s pizzeria. When we had to chop onions (almost daily) we used a platform made with razor blades. We’d halve the onion and crush it through their. It went into a basin with shallow water in it so we wouldn’t tear up.
What recipe should we make next? Let us know!
I'd love a recipe for a vegetarian Pasta al forno
Vitello tonnato...
Polenta - with several ideas for what to pair it with. :)
Pasqua time is approaching... what about homemade Colomba??😅
ravioli with gorgonzola pear and walnut please, pretty please with pecorino on top lol. my wife and i had it in a well renown place in florence and id love to make it for my wife
Love this pasta sooo much. It is underreated and its sad. Its funny because I am sharing this recipe this week too 😄😁
I love this dish too! I forget who's recipe I used when I made it, but it was amazing. I look forward to trying your recipe!
🤣🤣I watched Vincenzos video first to get an idea of what it should be
With both channels doing the same pasta dish, I had to try it! So yummy!
Pasta Grammar and Vincenzos Plate, I (we) need a review of good olive oils, affordable but good, and available in the US, UK and AUS
Beeing German an having lived in Umbria (Spoleto and Panicale)
il pane senza sale era un incubo!
Thank you for reminding me of this wonderful pasta dish!
Quando sento Norcia un solo grido mi sale dal cuore:
BRANCA BRANCA BRANCA, LEON LEON LEON!!
😂😂😂😂
Love watching Eva teach Harper…always precise and clear with her instructions
I can't decide if Eva is the cause of me watching these videos. Or her clear precise instructions with the history. These two are a match made because of Italy 🇮🇹. Thanks to you Both. Eva & Harper.
@@queensnyporsche1208 Their chemistry is entertaining. #1 on my list. Eva is roots cooking. Honesty is everything.
I would just adore breakfast, lunch and dinner at ur place. So jealous 😩😩
Eva is in my head when I put salt in the pasta water, I hear "... taste like the ocean".
I actually remember to use more salt, and it tastes so much better ❣
I love all of the pasta dishes. I'm not Italian, but my grandchildren are. I will be teaching them the proper way to make Italian food because of Eva. Thank you, Eva, for the step by step instructions and the wide variety of dishes.
Eva is just, sooooo Italian. I love it! You guys are great, and the food always looks so good!
Eva is toooooo southern Italian. Is annoying when so emphasized (and I'm from south too, and my gf is from her region)
Love it 🇵🇷
This was so delicious. I followed your instructions exactly and I have never had pasta so good. Next I will try to make your fresh pastas! Thank you for teaching me how to make delicious and healthy food.
❤️❤️❤️❤️
Harper, Eva may not have been thinking of you when she decided on this recipe but you know how much she loves you because of all the nasty foods she's willing to try for you! Your videos always make me smile.
Oh my gosh! I had this a few times in South Africa when ever our Italian neighbours picked us up from school and we had this for a snack before jumping the wall to our place when my parents came home from work x
This has always been a big favorite of mine. I finally settled on orichiette pasta and it's wonderful with the little ears. I learned to make it with the ricotta and OMG. However, the cream version is still delicious
This looks absolutely magnificent!!!!! Would LOVE to see southern Italian Easter dishes! Much love to you both! xoxo
What an easy and quick supper, I have all the ingredients right now, I ‘m going to make it! Thank you😘
Quick, easy, and delicious. Perfect
Mia cara il nostro pane va benissimo così senza sale, i sapori del cibo vengono in questa maniera esaltati e poi ci sono così tanti tipi di pane salato che averne qualcuno sciocco aumenta la possibilità di variare😉
As a non Umbrian living in Umbria, I must say that unsalted bread is obviously inferior to regular bread for basically everything _except_ one crucial thing: cold cuts, especially prosciutto crudo.
Because a slice of unsalted bread with a good Umbrian/Tuscanian prosciutto is a completely different experience compared to the same exact thing but with a salted bread. It seems ridiculous, but it's true.
Otherwise yeah, salted bread is better, and I have several Umbrian and Tuscanian friends that agree. It's just that it rules in its own very specific niche.
Use it with ragu, it's even better that affettati
I enjoy the unsalted bread. Yes, it's good with cold cuts, but I mostly like how it contrasts with sauces. It's all about the contrast, and it works for much the same reason that unsalted steamed rice tastes good with saucy salted Chinese dishes.
it also depends on the cold cut kind. like for a parma prosciutto i would go with regular bread
Hence the famous words of the Tuscan poet Dante:" come sa di sale il pane d'altrui" ( how salty is the taste of others' bread.)
Dear Eva, bread with salt is simply killing the flavour of anything you eat with. That's why in Tuscany we will continue to use our bread without salt.
At the end, the best thing is to follow the tradition and use the products of each region as they are imagined to fit together.
Eva the fork wave after your first bite is always my favorite part of the taste !
12:02. That turn of the fork is another typical Italian gesture to say that a dish is exquisite ! 😀
I’ve had a sad week and watching you makes me feel better.
❤️❤️❤️
WOW ! What a fantastic recipe. Thank you for sharing this with me. I have printed the recipe and I cannot wait to go to the store tonight to make this dish.
No update? 😢
Yum, yum, yum. Yes, i'm going to cheat on my low carb tonight. I have almost everything to make this except the ricotta, trip to the store and making it tonight. Thanks. 😊🇱🇷
How was it?
This is one of my favorites that I make often with one exception, I also add peas, Delicious!
Making this AGAIN. My second time. Love it so much.
Non la conoscevo! Sempre fantastica Eva! Stai insegnando non solo agli americani ma anche a noi italiani! 🤗
Usa solo tonnellate di sale 😂, altrimenti sarebbe tutto più buono
We visited sorrento back in 2019 for Christmas. It was magic. We have Italian heritage, although my surname is northern Italian, we have discovered our nonnas side of the family were from the sorrento area too! We visited the best restaurant I've ever been to in my life there. La lanterna (if you ever find yourself there, go..please go.)
Anyway! My dad grew up with my nonno forcing baccala down his throat (not literally, lol) but my dad had it in sorrento in this restaurant and fell in love with it again. Please do a recipe with baccala! Love you guys! Eva, your amazing and make me proud to be from the same country as you. Fiery, fierce and passionate ♥️ xxxxxx
Viva la Norvegia, che ci manda il BACCALÀ !
I found this channel totally by chance a few days ago, and I love it! I love Eva's accent! It makes the food feel authentic! When you watch a video where an American guy makes a recipe his Nonna taught him, you have questions.
I want to make some of these recipes, and I will report back with pics!
I just love how you weave in history with the cooking!
Thank you for the garlic tip! Pasta looks delicious 😋
Love you both!!! You always make such delicious recipes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Yum! I am going to make this tomorrow! Thank you! 😊
The pastagrammar vocabulary: some, moisty, love it! Wonderful recipe, no cream.
My favorite memory of driving in Norcia is coming into a little village piazza and seeing the fountain with stone pig's heads spouting water into the basin. They value their pork. 🐷🐷🐷
This looks delicious and love that it is simple enough for even me to try lol can't wait 😍
Thanks for sharing this recipe. I made it tonight for my family.
Eva, you really are Pasta Queen and your sous-chef Harper does a great job ! This is my go to channel for all things authentically Italian ..and I am of Italian descent !
❤️❤️❤️
Sorry I'm a bit late.to the video. I was a little shocked when Eva said it's been two years...but my brain recalculated it. This has been a really amazing two years. I have been with you since about 2 months into your channel. You and Chef Jean Pierre are my two favorite cooking channels out of the many I subscribe.
Happy belated anniversary! 🙏♥️💯
Love all you’re amazing pasta 🍝 dishes.. Eva and Harper both of you amazing… have a wonderful blessed day!!! ❤️
This just had to be made. Wow! Great recipe.
I made the Norcina for my husband and I. It was SO good!
Love your dishes, learned a lot. THANK YOU BOTH.
Sold!! Thank you, Pasta Grammar!
I have made this from a really nice recipe, and will be anxious to see how you guys make it. OK, my recipe has a little rosemary in it, a pinch of nutmeg, both of which I adore, and NO ONION! Surprising!! And it used Orecchiette pasta.
Looks delicious !!
Looks awesome. As an American I'm sure there's an obligation to double this recipe.
Turned out great, though I'm vegetarian and switched the Italian sausage for Beyond Sausage. Thank you guys for sharing!
Thanks for your comment! I have one son who is vegetarian and one who doesn't eat pork, so I was planning to try this! We all like the impossible sausage so it should be just fine, but it's good to know you tried it in this recipe.
Can you guys please make pasta alla cenere? It's an interesting one and I'm curious to know your opinion (and recipe).
Yum! Looking forward to making this. I have added ricotta to other pasta dishes, but not quite like this one. Grazie amici! Buon appetito! 🙏🇮🇹❤🇺🇸
I totally agree about the bread without salt, I have tasted some breads in Tuscany with no salt at all. So weird. I love your recipes, I’ve been cooking most of your dishes and are so delicious. Bravo 👏
COME FARESTI A MANGIARE I NOSTRI SALUMI SALATI(MOLTO PIU' CHE IN ALTRE REGIONI) SE ANCHE IL PANE FOSSE SALATO?!?
When we lived in Umbria I always used panna for this, but since moving back to the states I haven't found a good substitute. I tried making the panna you suggested using milk and oil, but the amount of oil seemed shocking, so I'm happy to use ricotta instead! Grazie mille!
I'm not sure but I think 'cooking panna' should be the same as heavy cream.
Thank you so much!!!!! I can't believe that I requested it a little while ago and here it is!! You two are amazing! Thank you!
Yay..my favorite couple who loves Italian food!! Go Eva the best Italian cook I love y'all 🤗♥️😋..your learning Arper..you guys are just wonderful love watching!!🥰
Harper, if you wear contact lenses, it pretty much cures the burning eyes when cutting onions. Thanks to both of you for such great presentations!
I love ricotta cheese also Eva….glad to see you make it with that wonderful cheese and not cream!!!! My next dish to make for sure❣️
Ohhh! Can't wait to make it!! Thank you!! ❤️
Oh that looks delicious! I'm so hungry I drooled. Lol I have all the ingredients! I'm making that tomorrow!
I can't wait to make this. Heading to the store now.
Yum! Has my favorite ingredients!
Looks amazing, I am making this tonight with homemade ricotta!
Watching Pasta Grammar while eating a bowl of tortellini and sausage soup wishing I had even more pasta to eat.
I can't wait to make this!
Omg! I have never made or eaten this dish before, but I have to try it. It looks amazing! (...and I am Italian).
YAY! You made one of my favorites....we live nearby in Teramo province, Abruzzo....just a hop and skip across the Sibillini and Gran Sasso. Pasta alla norcina, just like Amatriciana, is very popular in NE Abruzzo because of the proximity. Thank you for featuring this wonderful sauce! You should do a video on timballo alla teramana or spaghetti alla chitarra while you're in the neighborhood :)
We made both! ruclips.net/video/JVtRpR1oS6E/видео.html and ruclips.net/video/p9Rx2clPSkU/видео.html
Ricotta and sausages reminded me of an antipasto mi granpa used to make. A kind of bruschette topped with ricotta and sausages baked in the oven. Unfortunately I don't have the recipe but maybe you can give it a try
That was _amazing_ -- I can't wait to try.
The dish looked really good. I will make it soon. Thank you.
Meraviglioso!
Now that looked delicious.
I was wating so much for this recipe.
For once heavy cream was the right choice. I'm from Umbria and I've never seen norcina made with ricotta. I've only made it once with ricotta because I didn't have heavy cream.
E quindi alla fine se tu dovessi scegliere, quale sceglieresti ? (nel senso anche e soprattutto del gusto !)…. Con panna o con ricotta ?
@@aris1956 panna senza dubbio (anche con la ricotta è buonissima eh) diciamo che ovviamente una è più leggera e l'altra più pesante
Grazie a Eva e Harper per la deliziosa ricetta, thank you both!
This looks similar to pasta boscaiola, but I think I might like this one better since I'm not the biggest fan of mushrooms. Can't wait to make it.
As soon as I saw this recipe, I had to make it. It's delicious! Either the pecorino I use was very salty, or I use too much of it (as if you could), but I didn't need to add any salt at all.
Good job!
Hi Eva and Harper! Thanks for sharing this recipe! Looking forward to giving it a try. Would you please tell me what brand your nonstick fry pan is? Mine needs to be replaced and yours looks like it works well.
Hey, in Tuscany we still fight the Vatican State! You should be proud of that! W Mazzini!
This looks absolutely delicious. ❤
7:49 when I first heard Harper I thought he had said "mizzega" and I was like WOOOOAH the man is mastering Italian now
Letting you know I enjoyed watching this video 😊
Thank you Eva.....I love ricotta... this is so easy...I cannot wait to make 🥰🥰
My mouth is watering. ..gotta make it soon.🍝🍷
plate of heaven
Looks absolutely delicious. I love your recipes 😋
Wow that looks great!
yep I WILL make this !
I would like to see a tour of your house in Tucson; what kind of job do you do in Tucson? I love everything Eva makes and you are becoming a good cook.
Eva: "I like ricotta cheese. I don't like cream at all."
Me: *Imagines Eva putting ricotta cheese in her coffee*
Well, you should really try it! Ricotta al caffè is an incredible dessert :)
Actually she meant in cooking because cream overpowers EVERYSINGLE TASTE. However in coffee is delicious
That looks fogging delicious.
Oh my...this looks deliciouso!
That looks so delicious.
Thank you so much! Ve l'ho richiesta tempo fa e vi ringrazio tanto💓💓💓💓 noi umbri siamo sottovalutati con il cibo, ma tra salumi, torta al testo e cioccolata ce la caviamo! Un bacio❤️
E funghi, ovviamente🥰🥰🥰
Yum, yum and yum!!!!!😋💕
This looks sooooo good! I can't wait to try it! Eva, do you have a recipe for Pollo alla Scarpariello?
Hi Doc. Here is a really good version from another great channel.
ruclips.net/video/byIPuXfjmIU/видео.htmlsi=c6OwOKxBFBGI-ZWr
I've made this it's excellent
Complimenti ciao Eva e Harper.
I used to work at a Papa Murphy’s pizzeria. When we had to chop onions (almost daily) we used a platform made with razor blades. We’d halve the onion and crush it through their. It went into a basin with shallow water in it so we wouldn’t tear up.
Norcia is where I had an amazing soup with farro!
Love the way Harper underlines the unit of measure "SOME" 😂😂
That is one delicious looking dish, I have never heard of it before but it looks so good 😍
Bread without salt is delicious.
4:10 Surprised this video didn't get demo🤣
Great vid as always