A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine. Love from Korea 🇰🇷💕
Italy has amazing quality ingredients, so most of their recipes are purposely simple, to highlight their natural flavors. Italian-American dishes are more complex because they were developed in a tima and place where such quality wasn't really all that available. The predominance of garlic is a good example: it's great at covering up the flavor of sub-par ingredients.
Fake Italian foods also use too much tomato sauce from the bottle/can. It makes them taste sour and awful compared to authentic Italian foods which use only a small amount of tomato sauce.
@@HenriqueErzingerthe prominence of sauce, too! When you’re ingredients aren’t fresh-fresh, masking them hides if they’re slightly off in flavor, texture or smell. Doesn’t sound appetizing but Italian immigrants predominantly moved from rural and coastal land to a metropolitan island in America. Farming on fire escapes in a tenement isn’t easy, so you work with what you can get 🤷🏻♀️
No one thinks Italian food has lots of ingredients. I’m not sure where you’re getting that from. And even if there are people who believe that, “a lot” is a huge exaggeration.
I grew up in New Orleans, we are a melting pot of French, Italian and Spanish with Creole influence, plus being a port city we have Jamaican etc influence. I think Eva would hate our pasta because it is full of garlic and spice , onion, bell pepper, celery etc. Everything here is super flavorful and complex. It is New Orleans cuisine and it's own thing . I did wait tables at what was a traditional Italian restaurant and that is one thing I noticed was most things were super simple with few ingredients and I loved that for what it is. Buon appetito
What a hoot this one was! I wonder why Italian cooks like Lidia suddenly load up the garlic? In her cooking shows she always does what Eva does by starting with the whole cloves and then removing them before starting a sauce. But you were kind Eva! And respectful. Your versions are really tempting ! I just love your postings! First thing on Sunday morning it’s Pasta Grammar!!
I am an Italian-American, raised by a family who acted as if they knew everything about Italy, even though most of them had never been there. Actually going to Italy and seeing how Italians live and eat was a revelation! And speaking of eating, I’m eating up (visually) your podcast episodes!
I'm from the North of Italy and it's actually pretty common to put butter in tomato sauce, in the north we use buttera lot and in the south they use oil, just to stick to the tradition of using what you have fresh around you.
Question: in this series of videos it's common for Eva to use lard/pig fat as in ingredient, especially for dough, is this common in Northern Italian cooking? Thank you
@@emailuser8668 My nonna (I'm from Umbria, central Italy) used lard to make a sort of traditional flatbread which is served cut in slices and then opened with the knife and filled with various savory ingredients like bunny tomato sauce, or grilled sausage and spinach. Very simple but oh so good. Look for "torta al testo" if you're curious :)
@@iMorands I’m from Bologna and I know people who eat tortellini with vegetables broth, you can do whatever you want at home that doesn’t mean it’s traditional
I think the guy for Italian American is Sip and Feast. His clear appreciation for core simplicity of authentic Italian, but also his clear understanding and heritage in the Italian American, and New York Italian American food lets him span that gap. Plus just great recipes. His Chicken Parm is so much simpler than Babish, who’s just needlessly bombastic with Italian.
Chicken Parm it's not an Italian dish, I don't think we even have something similar (I may be wrong, maybe something similar exists but I don't know it). When I found out about Chicken Pam, all my American guests were surprised that I didn't know about it, seems to be a classic for Italo-Americans.
Sip and Feast is a great channel. He cooks true North East Italian Amercian food. That's how my grandmother cooked and shes straight of the boat thru Ellis Island.
Sip and Feast, Pasta Grammar and Vincenzo's Plate are our go-to for Italian and Italian-American food. Fantastic resources, well produced and very entertaining.
My grandmother came to the US from Northern Italy in 1906 with her parents. I remember regularly eating ravioli, made by my grandmother and aunts. We ate sauce with spaghetti and never did we have baked ziti or pizza. We had veal parmesan once for a special occasion. Because they were immigrants and didn’t have a lot of money, most of the food we ate was very simple and did not often have meat. Never did we garlic bread, either. Any chance that you would be interested in doing a video on ravioli making?
@@cindowsxp she most definitely can. First, they are quite simple. then, in other videos she made tortellini already, which are way more difficult. before lessening other people, you'd better get your facts straight. cheers
Northern Italy and Southern Italy are extremely different in culture, food, language and history. They were different countries until fairly recently - 1871, and some states (mostly in Dalmatia) didn’t join until 1918.
My husband and his family came over on the Andrea Doria from Arce, Italy. My mother-in-law made a chicken cutlet dish that she didn't call "chicken parmesan," but which was similar in many ways. She used a knife to cut the chicken breast width-wise, making it a large cutlet, then used the edge of the knife on both sides to tenderize it. Then she dipped it in egg, then breadcrumbs, then egg, and then breadcrumbs again. She lightly sautéed in olive oil, purposely not cooking it all the way through, then put it on a baking sheet. Over the top of the cutlets she put a layer of her homemade "gravy" (an exquisite, simple sauce made from her own canned tomatoes, a small amount of minced garlic, fresh basil, a dash of salt and olive oil poured over an inexpensive cut of beef and simmered gently for exactly two hours). On top of that she put a layer of fresh mozzarella from the Italian shop down the street from her house, and some sliced mushrooms. She baked it for about 20 minutes until the chicken was cooked through, and wow. It almost melted in your mouth it was so tender. The flavor was delicate and no, she didn't serve it over pasta. That was an earlier course in the meal. It was always amazing, and the reason why I watched her like a hawk when she cooked. My husband now enjoys the same dishes as his mother served, and is the one thing he never complains about, lol.
I would like to see Eva go to New Jersey and cook with Grandma Gina of the Buon-a-Pettiti channel. She's from Puglia -- a different part of southern Italy. We could then see how the regions differ and they would probably have fun together.
@@monermccarthy7198 a trick question is a deceptive question that is intended to make one give an answer that is not correct. In this case the answer is not Genoa, as the "Genovese" in the recipe name imply, but Naples ("Napoletano" in Italian)
After watching countless Italian cooks, they have taught me one important lesson, 15:43 'too many elements' is not the way to go. Italian dish is about simplicity.
Well not always the case. They are a bit "crazy" in southern Italy. Look t these two videos :) ruclips.net/video/BsI7ws6i42k/видео.html ruclips.net/video/8Jp3XQ60TOk/видео.html
exactly "too much" and "too many" also the quantities are crazy, this plate is for 3 persons ..... and also sometimes the chicken is not good, unless it is organic free range chicken of course ....
Hey! Greetings from Argentina! We also have a strong italian background here and i found it funny that the last dish is basically what we call a "milanesa napolitana" (wich also is a steak or chicken "suprema", covered in bread crumbs, but the topings add ham as well as cheese and tomato sauce) but we don't eat it with pasta but with french fries.
They serve minanesas with fries in Mexico too, but I think it's more common to make a torta (sandwich) with milanesas, sliced tomato, onion, pickled jalapenos, cilantro, and that sort of thing.
I'm new to this Channel and I'm enjoying it a lot!! It's so much fun! I love everything about her: her accent, her charm, her cooking skills, and you know what? I also love her hands! They are so expressive, so artistic. I really enjoy those close up shots displayind her beautiful hands at work, preparing delicious works of art.
Your videos are always great and entertaining. I’m Italian American (Cosenza/Amalfi Coast) from New York. Sunday dinner with maternal “Neapolitan” grandparents was like many described. Veal cutlet parmigiana was a big thing as was plain fried alla milanese. We did switch to chicken in the 70’s I think. Usually served with spinach or broccoli. Baked ziti was very popular. I just made it recently with a homemade sauce like Eva makes and it was much better. We made homemade bread and pizza on Fridays as some viewers commented. Something similar to the Stromboli was made for holidays. Pasta was eaten separately in deep dishes. During the week mom would be more American and most everything on the plate at one time was okay. Sunday dinners were more like restaurant meals with courses. When relatives came to visit from Italy some modifications were made but not a lot. They preferred having things served on small plates which made sense to me. I think the meats from the ragù were eaten right after the pasta. And broiled chicken or roasted pork were served with roasted potatoes and maybe a side salad. Garlic was usually removed from the tomato sauce and onions were used in certain preparations but not for pasta sauce. Grandma from Calabria generally made her own pasta ( tagliatelle and something like orecchiette). Homemade ravioli on holidays. All good memories growing up. Glad to have known all my grandparents who came over as young adults. Dad born there. Homemade wine and mozzarella! Of course things change but growing up we certainly ate differently from other kids! Not sure we had ready access to a lot of Italian made products but on holidays they magically appeared! Keep up the good work and this theme is very interesting !
It is truly impressive how closely your cooking shots resemble the original recipe videos. That shows your cooking and cinematography skills very well.
@@monkeygraborange Only thing Italian about it is it has pasta.. Otherwise nothing else and it's not even good at being Italian American.. It's so bland and tasteless.
I'm so glad to hear a real Italian talk about the "marinara sauce", because I get so confused when Americans call tomato sauce marinara sauce, as Pasta Marinara was my favourite dish when I was little and we lived for a period in Italy, and it was a tomato sauce base, but it had white wine and I think something else in it, as well as octopus and mussels in it.
@@littleminx79 you could say the same about dragon rolls, general tso's chicken, and countless other so-called Asian dishes (and even European dishes for that matter). Japan makes sense. They don't have ingredients outside a very limited set (in terms of global ingredients) so foreign food for them tends to mutate like crazy. I couldn't find flour tortillas and tomato sauce in a major city back in 2016... Couldn't believe it. Had to make due with ketchup... Was disgusting but pretty sure that's the cause. What excuse does the western world have where everything is readily available in grocery stores?
Marinara sauce is one of the 5 Mother Sauces from classical French cooking. It's made with a base of French mirepoix (onions, carrots, celery), garlic, and pureed whole, peeled tomatoes. Sometimes red wine is added after sauteing the mirepoix in butter. The sauce is simmered until thickened. Some people flavor with basil and oregano. My New Jersey Italian-American relatives always called it tomato gravy, and it was served on Sundays with braised beef and pasta.
Thank you Harper and Eva for always inspiring your viewers about the simplicity and beauty of Italian cooking. It brought back so many memories from growing up with Italian immigrants. I am Canadian born and when I started watching Italian Cooking on TV, I would tell my mother she didn't know how to cook Italian dishes. Eva, she makes the same face as you when there is too much garlic. At 91, she is still preparing delicious traditional dishes.
The stromboli was perfect, subbing salami for pepperoni is something I would do, the other 2 dishes reminded me of 1980s Italian american creations and portion serving size (us Italians and Sicilians love our large portions) and you never leave less than full
I go to a little Catholic church in Haifa, Israel. Our Acolyte is Italian, Abruzzeso. He is being ordained a deacon tomorrow so we are holding a party for about 20 Italian guests. I'm the only Italian in the group except for him. When they said there were 20 guests, I said, "oh, so we need food for 40!" We have a number of Filippina members and they are wonderful, warm, generous people. They remind me of us, actually. They offered to bring a lasagna but I told our priest to tell them to make eggplant parm instead. A Ukrainian lady is bring a soup so you can't serve Italian Italians pasta after soup, The Filippinas are also bringing meat. The bigger issue is what their idea of "Italian" is. Food here is expensive and even a small lasagna is a fortune. I have been cooking for over 60 years, and you just can't do a good one here. I had nightmares when they said that's what they were bringing. Having seen what they consider "good" pizza, I hope they listened to me and are making the eggplant.
Omg, Indian food > Italian food of any variety, hands down. So lip smacking good. The layering of spices is amazing, from the whole spices at the beginning to the oil with spices at the end. I love it, it's my favorite cuisine, which is hard to pick because Thai, Cambodian, Vietnamese, Mexican, etc exist. Like I'm drooling just thinking about it, who has ever done that with anything Italian except maybe pizza? 🤷♀️
I ABSOLUTELY LOVE seeing all the dishes Eva cooks and the way she tries to stay true to it with what she has. Your children will be VERY blessed indeed having Eva pass her passion for traditional cooking on to them.
@@just83542 maybe that’s why they share the traditions on here? Not everyone wants children. Having them so you can pass on traditions will backfire because kids will do the exact opposite of what you want.
@@almostacrone8046 Kids are not automatons to enslave with your directions. A lifetime of experience and living multigenerational traditional wisdom and experience cannot be transmitted through a parasocial connection to a corporate simulacrum in a video clip. Sure, it's informative and enjoyable watching these RUclips video clips, but they're not a replacement for the human experience and ongoing existence. R.Z. was weirdly triggered by the concept that someone would want children, and tradition requires family structures, otherwise it's ideology.
Tossing fresh cooked pasta in real butter is a secret of some "Italian" and other restaurants. It makes the bites of pasta without sauce still taste rich and flavorful. You go "hmmm...this pasta is great even without sauce". Since butter contains oleic acid (like olive oil), it's actually a good alternative to olive oil.
I use a little butter in my pasta after draining. I tell myself that it's so the pasta won't stick to itself, but I'm not even fooling myself. It's just delish 😊
Ah ah ah! Pasta without sauce and just butter, is called pasta al burro in Italy and it is usually served to kids when they are recovering from some kind of sickness... That is no secret at all 😂. An alternative from south Italy is pasta all'olio which is just pasta and olive oil.
@@marcn6 When my nieces were at their picky food ages, about the only thing they'd eat was pasta with butter. (Fortunately, they also liked raw vegetables with a dip, probably a specific dip.)
I appreciate you showing us your Italian-style cooking. Love all your recipes. Food is food, coffee is coffee, wine is wine. You eat and drink the way you like. So if someone likes smothering their chicken that's ok. Keep up the videos, love your chemistry.
Leggo commenti che sfidano la mia tolleranza, mi piace la leggerezza di Eva nel commentare '' MAPPAZZONI '', brava davvero non solo perché cucina bene, brava perché sta letteralmente educando le persone a mangiare la cucina italiana tradizionale, e bravo anche Harper. Harper per far assaggiare ad Eva quei '' MAPPAZZONI '' quante ore ci vogliono per convincerla? Eva gli Italiani ti vogliono bene.
yes people can now enjoy traditional Italian dishes as the produce is more widely available that they used in Italy. Back when (southern) Italians came to America they did not have access to the same ingredients as they did in Italy and things like meats, beef, pork and the like were cheaper to buy, acquire. American Italian food is just a new tradition those immigrant Italians brought over to their new country and adapted to.
Stromboli is delicious!! Btw... You guys are so wonderful together!! Imo, when you make these type of videos where Eva tries American dishes and/or u cook them or they are bought etc, they are the most entertaining lol. Your chemistry is kinda of addictive, in a positive way of course lol. I enjoy all ur videos but these kind are definitely my favs. Thank you!!
American Italian with 100% Sicilian grandmother here. You can use tomato sauce for baked ziti. I use tomato sauce for my baked ziti and I put meat in my baked ziti ground beef and ground sausage. However you like it. I’ve never had Stromboli that has just pepperoni and cheese. I use pepperoni, salami, ham, mozzarella and parmigiano reggiano in my Stromboli. I have never ever seen chicken parm made that way before. I would not do it that way. And you can use your tomato sauce the way you make it for this dish……and I would never use peanut oil to fry the chicken and you usually serve spaghetti with chicken parm.
I agree with all points in this comment, especially the three meats in the Stromboli. I also don’t roll it it up like a pinwheel. Same sort of shape but only dough on the outside like a long calzone.
My mother would have thrown herself out a window before she’d use a jarred sauce. She never used garlic for anything other than garlic toast, and her veal cutlets never slept under a blanket of cheese.
@@laurar.durban3696 as I said….I would never fry my chicken cutlets in peanut oil and I would never use peanut oil for ANY of my Italian cooking. For my Italian cuisine I am looking for specific flavors especially the flavor that olive oil brings to the dishes. My Sicilian grandmother would roll over in her grave if I used peanut oil. I do however use peanut oil for stir fry dishes. It’s about the flavor combinations not so much the mono-unsaturated fats …
The Italian family who's restaurant I worked in, we made pasta al forno with rigatoni rigate pasta. We didn't serve pasta with the chicken parm either. Veal scalopini was pretty good too. Theirs was with sauteed mushrooms and cream.
This video is very informative and makes me feel refreshed regarding cooking Italian. I've cooked a lot of food from cookbooks like Lydia's and found them too unnecessarily mingled with ingredients like carrots in tomato sauce. I'm inspired to go back to Italy and simply eat everything... Thank you to a wonderful couple.
14:15. Un piatto così presentato lo puoi vedere in America, qui in Germania tranquillamente, ma in Italia non se lo sognano nemmeno di presentare un piatto così. L’ho detto anche in un’altra occasione. Il fatto di mettere varie cose, a stile diciamo “mappazzone”, tutte nello stesso piatto (unendo ciò che per noi è un primo, un secondo e forse anche un terzo), dove poi non riesci a gustare a fondo né una cosa, né un’altra, non è proprio immaginabile nella cultura culinaria italiana !
Vivendo da molti anni in Belgio e affacciandomi a nuove realtà culinarie come quella vietnamita, mi sono un po' abituata (anche a casa) a mangiare una sorta di piatto composto con ad esempio riso, carne, contorno nello stesso piatto. MA la pasta mischiata con il secondo non ce la faccio proprio.
It's my understanding the word "marinara" when referring to a tomato sauce, is (or at least was), in reference to sailors' wives in Southern Italy, who would start making their sauce when they'd spotted their husbands' ships cresting the horizon from the kitchen window. The idea being to contrast between a "simple" marinara and a more laborious "Sunday Gravy" of Italian-American cooking (which has its roots in ragù alla Napoletana). As for the aesthetic of excess in a dish like Chicken parm, I think it's beautiful in its context. Imagine coming to the US in the early 20th C, having next to no money, no English at all, and when you get there, the Italian you do hear isn't necessarily your dialect. You're meeting up with some family you've met maybe once or maybe never, not sure if you've ruined your life, and they have you for dinner. Out comes a piece of fried meat the size of your head on a pile of pasta just as big, all of it seasoned with way too much garlic and herbs. The wine's maybe a little rough and the cheese isn't as good, but it doesn't matter. In all the tacky excess, you know you'll be fine. That kind of optimism is a little naive today, but I see it in Italian-American food and I think it's a really cool thing.
Lidia Bastianich was born in Pola, Italy, just before the city was assigned to Yugoslavia in September 1947. Her family emigrated to the U.S in 1956. I don't know the origin of marinara but it always contains a lot of garlic in the U.S.
My nana is from the Isle of Pag known for its rich sharp earthy sheeps cheese. My earliest memories growing up was making this sort of food with her in Santa Monica she has a heart condition so she did two things that will get people mad break the pasta and not salt the water the thing is however Everything was super simple i mean just a little olive oil and smidge of butter a whole chopped onion and a bunch of tomatoes skin and everything ( she grew up poor so it waste not want not) fried up with garlic and Vegata Pasta finished in the Sauce then Either Sheeps Cheese or Parmeasan. I took that ethic into making these same dishes for friends and family especially my little girls. Her Meat sauce pasta tho.. again simple but so good nothing like these shows just brown the ground beef pork and lamb remove from pan leaving the grease then in go the onions and mushrooms add a little oil to help them to get to know each other in a separate pan either guanciale or pancetta cook down till crispy and wonderful add that along with the ground mix then tomato paste and 4 cups of homemade stock either beef or chicken garlic powder if garlic clove unavible and paprika toasted. add half a cup of heavy cream and let simmer for 6 hours adding stock as needed until last hour then just throw in pasta of choice cooking the pasta in the sauce and then becoming wonderful and lovely at the end serve with a crust of bread with freshly grated Parmeasen or parmigiano reggiano or both :D so whenever i go to Croatia i always bring her back jars of sauce and olive oil and vino and from Italy i tend to avoid tourist traps just have my Wife (who is half Sicilian Half Apache) guide me we get more vino cheese sent to her in Queens Ny and always pasta pasta pasta De Cecco is so bomb. Only hill i will die on however NY pizza is the best pizza woot woot! xD however your guys Canonli so good anyway Cheers from LA where Mexican Food is King
When I was about 12, my Italian American father somehow learned that you could buy frozen pizza dough at our local supermarket. And thereafter he made a delicious pepperoni Stromboli, the only thing I ever saw him cook in the kitchen. On the other hand, after a trip to Ireland, my Irish American mother came home and began a years-long experiment on how to make soda bread, which I found dry and tasteless. Memories…
How can you fail at making a decent soda bread, though, I do prefer a soda farl, to an oven baked soda/wheaten bread. However, a well made soda bread, is neither dry or tasteless. Indeed, whatever variation of soda bread you make, in Ireland or anywhere in the Irish diaspora, it is always served with lashings of butter - sounds like your mum just needed a better recipe or more butter.
My Newfie great granny always made her bread whether it was soda, wheat, potato, any type of flavour in her woodstove (the type of wood used was important to her) & it was always delicious.
The stromboli, in my opinion resembles more to the casatiello that they prepare in Naples during easter than the calzone. Eva wonderful in the kitchen as usual.
Would love to see her try a Chicago Italian beef sandwich. I like Luke's personally but there are others that get a lot of praise as well (Johnnie's, Al's, Portillo's).
14:57 Schnitzel mit pasta und tomato sauce, This is what german poeples eat :-D BTW shnitzel itself in peanut oil is great. But with roasted potatoes with butter and fresh tomato salat with onion. separatelly. No any sauce.
Grazie mille e complimenti per i vostri bellissimi video, continuate cosi'. If you are still reading these comments, maybe I can shed some light on the Marinara sauce, which is clearly described in its simplicity in the classic book 'La cucina Triestina' of Maria Stelvio (Trieste, 1927). This fantastic book has had some 18 or more editions in 92 years. The Marinara sauce there is in the 'simple hot sauce' chapter and uses half a clove for 500g of tomato ;-) , and raw peeled tomato are used (together with oil, parsley and salt), slowly boiled for 90 minutes.
My father whose parents were both from Italy always says: too much garlic! He makes the best things with eggplant! My grandmother used to cook for all the parents and 29 grandchildren every Sunday and our priest always showed up as well! His name was father O'Day but he knew good food and company! In the Summers we ate on a long row of picnic tables covered with grape vines that she made jelly from! She always made all of us spaghetti and the best meatballs that nobody's ever been able to reproduce! They were a mixture of pork and ground chuck. She made pizza but she didn't put cheese on it when it was baking we just put what she called shaker cheese on top which was good graded parmesan! When she had leftover dough she would roll it in tiny little balls and cover it with honey and nutmeg and a touch of cinnamon and put it in a pile for us to nibble on! We were so lucky to all be together every Sunday! This was on Lorain Ohio and we're all still so close even though we don't all live within a few miles of each other anymore!
I love your video! My mom (and her parents’ generation) and my father’s parents’ generation were all born in Calabria, though we now live in Canada. Despite that, Eva’s reactions are often similar to mine. I HATE Marinara and so glad someone said how overpowering it is!!
I am going to fry my cutlets in butter from now on - looks delicious. The recipes are similar to what I am used to but my Italian Family never really made baked ziti, only lasagna.
My mother was a fabulous Italian cook. She made chicken cutlets often but not parmigiana. Also pizza was something we ordered in a pizzeria - she didn’t make it at home.
The word marinara comes from the Italian Marinaio meaning Mariner or Sailor in English, and folk lore says it was originally created as a sauce either by or for Neapolitan sailors (by themselves or their wives) and was much different than today's version, chunkier like a salsa, and used primarily in seafood dishes.
Italian-American vs Italian: The cooking throughout Italy is as varied region to region as any one Italian region is to Italian-American or any other area within the global Italian diaspora. I've come to regard much, if not most, of Italian-American classics as just another variation of Italian cuisine . . . it is, after all, the product of Italian hands with deep Italian roots. Perhaps the differences have less to do with geography and more to do with time and history, as the Italian-American table was largely set by southern Italian immigrants (all of my grandparents, btw) at the turn of the last century. Would it not be more gracious to appreciate their legacy as preservers of a historic tradition since lost in the motherland?
Eva, as an Italian-Canadian, I never heard of or knew what baked ziti was until I saw your video. When we bake pasta in the oven, we call it pasta al forno just as you do. As with any pasta dish, the sugo di pomodoro (my American cousins call it sauce or gravy) can make it or break it. We always make a simple but delicious homemade sugo using our own homemade passata, extra virgin olive oil, fresh basilico and sea salt. When we make pasta al forno, we use penne rigate, fresh mozzarella, freshly grated parmigiano reggiano, and of course, our homemade sugo. Delizioso!
My friend, from your surname and how you speak, i'm pretty sure you can call yourself an only italian lol also your comment about panzErotti, we have them here too, your family must be full blooded, keep it going :)
Marinara sauce is so easy to make. I learned all my Italian tricks from 2nd generation Italian Restaurateurs. Deep Pan 1" of olive oil on the bottom 1 head of garlic minced 6 28oz cans of Cento San Marzano Tomatoes Bring garlic and olive oil to a rapid sizzle in the pot, wait for the garlic to get light golden brown dump in your San Marzano Tomatoes Bring to a boil, reduce heat to a simmer stir occasionally When it has reduced by 1/3, it's ready. It freezes beautifully and also cans well
If she finds pasta and chicken together are a "no no no", imagine if she came to Brazil! Here we eat rice, beans, pasta, farofa (toasted cassava flour), salad and chicken on the same plate! We also have chicken parmesan (beef parmesan too), but we call "frango a parmegiana".
Per capire la cucina italiana dovrebbe bastare sapere che una ricetta, per essere considerata di cucina italiana almeno alla base, non deve avere più di 5 ingredienti, poi è questione di dosi e tempi, quindi di attenzione, di amore se ci si mette un minimo di passione. Buon appetito !! Bravissimi entrambi !!
The Baked Ziti is a very authentic pasta al forno.The only problem is that Eva isn't used to how Italian-Americans put way too much garlic in their tomato sauces. The cotoletta alla bolognese, which Eva made, and is delicious, is made with veal and topped only with prosciuto crudo and slices of parmigiano. Chicken cutlet alla valdostana is topped with cooked ham and slices of provola or fontina, which melts easily.
In Brazil we have chicken (or beef) parm, but we eat it with white rice and fries, not pasta. It's one of my favorite dishes, and one of the only ways Brazilians will ever eat rice without beans hahaha
If you are interested in 'real' Italian American cooking, look for the many cookbooks put out by the Italian Catholic Federation, Sons of Italy, etc. These are usually spiral bound, and full of all the family recipes from the area of the local association.
Italian-American here. I don't know if my experiences speak to the whole Italian-American experience, but here's my $0.02: Spaghetti with chicken parm seems to me like something done to cater to non-Italian Americans in Italian restaurants. We all know the "real" dish is veal parm - just like that more true Italian origin recipe, but a lot of Italian Americans were devastatingly poor when they first came to the US so dishes adapted accordingly. Which is probably why chicken parm is the most common. Truthfully, my mother never made either chicken or veal parm for us - most often, she made this dish with eggplant in the summertime. And she never made pasta to eat alongside with it, as the breadcrumbs provide the starch. I personally love stromboli but my family almost always makes it with some tomato sauce on the inside as well. I prefer them to calzone, because in my experience, calzone (at least in the US) never have tomato sauce in them but are served with sauce on the side. The best stromboli that I've had are like eating a baked, rolled-up pizza. I would love to see an explanation of the garlic thing. My dad is not a fan of garlicky food, which is interesting. Yet a lot of Italian-American people do cook with a lot of garlic. My family thinks he's strange for not liking garlic, truthfully. It does seem we use it much more than authentic Italian dishes. And in terms of strongly tasting tomato sauces, we use simple sauces for some things, but in many dishes we jazz up the sauce. My dad, the garlic hater, still likes to add red wine, lots of herbs, a touch of brown sugar, among other things to his tomato sauce that he uses for many different dishes. My theory here goes back to poverty - perhaps it was tough to find the right quality or tasting tomatoes, or good olive oil, and the use of these additions was to cover up the missing flavor or provide something that was lacking with available ingredients. My family does find that most Italian food in America is beyond terrible. We have to make it ourselves, or carefully find places that are actually good. High-end restaurants are no guarantee. I was at one boutique chef-owned restaurant and they put heavy cream in the carbonara! It tasted good, I guess, but it's not what I thought I ordered. It's tough to use online reviews to find good Italian food, too - a restaurant may be highly reviewed because the food tastes good to generic American people, but it tastes all wrong to me (typical sin I encounter, everything is sweet and/or tastes like it has Marsala in it. Or the opposite - it's so incredibly plain, the sauce tastes like watered down tomato paste). I sympathize with Eva and Italian-American food tasting wrong to her - but definitely there's a difference between Italian food in America and Italian-American food, and that line is tough to find and figure out what side you're on, since business have to survive and cater to the wider audience. Perhaps at some point try food tours in Italian-American neighborhoods in the US. Might require a trip back to the East Coast though.
I’ve found it difficult to find people who agree with me that it is impossible to find good Italian food in america. Even at the most expensive restaurants it can’t compare to my home cooking!!! It IS always way too sweet. Happy to find someone who agrees so I don’t feel crazy 😅
It does sound like a combination of adapting to new ingredients/availability, but also maybe a matter of catering to American tastes in general, as well as American preconceptions about what Italian food is? Similar to what “Chinese” food is in those old Cantonese-American restaurants compared with what people in that part of China really eat. It’s interesting with Chinese food because in many places the two exist side-by-side, many Americans going to the ones they’re familiar with while the newer Chinese immigrants go to the authentic ones. That’s one thing about the Italian immigrants - they’re an old community who have been here several generations. My dad (who was born in 1927) used to talk about Italian immigrants in his childhood, but unlike Chinese, there is not that constant fresh blood from Italy like there used to be. Italian communities here have had a lot of time to get used to very different flavors and combinations, and inevitably let that into their cooking. I don’t necessarily think it’s a bad thing. But it’s a thing. I’m part Greek, and lived in Greece for quite a while. And mostly I can’t stand going to Greek restaurants. None of it tastes right. And they don’t even have bread half the time, because Americans don’t care about it. They serve you pita, which would be absurd in Greece. Many Greek-Americans have gone the same way. The spanakopita, baklava etc. that they sell at Greek church festivals is almost always garbage. Harsh but true.
@@samiam517 Definitely not crazy! Lots of people outside America generally think all of our food is strangely sweet. I was just telling my dad about this cannolo I ordered at a restaurant, it had so much sugar in it the subtle ricotta flavor was just destroyed. Even Italian desserts are made too sweet.
I grew up with Italian parents and grandparents (from Italy) and I didn't know what chicken parm was until I was an adult, and I have to admit. please don't hate me! but sometimes I'm in the mood for it! Growing up in the northeast, we had a summer garden and a winter garden. we never had any protein with our pasta, it was always the secondo. the last thing you made with veal looked like veal saltimbocca? What I notice most is that Americans will typically drown pasta in sauce any kind of sauce, and creamy sauces here are made with cream, like, alfredo, or cacio e pepe and carbonara. my mom became more Americanized as we got a little older and worked outside the home, she would make baked dishes and freeze them, we were 7 kids so that was a convenience she picked up from American moms. love your channel!
Not Italian American myself , but I did spend part of my childhood living in New York’s little Italy. All of the dishes that you mentioned where quite common , although I should add , that chicken parmigiana was often served with garlic roasted potatoes, instead of pasta . The Sicilian grandmothers in my neighborhood, did not share Eva’s aversion to garlic .
The aversion seems to vary by chefs i think? Look at their video on cream/panna where she makes her own panna da cucina. She says there is not a lot of cream used in Italian cooking. Yet looking at another RUclips channel pasta queen,she is from Rome and has used cream in a LOT of her recipes But so far I definitely prefer @Pasta Grammar recipes. Very rarely have i had trouble with Evas recipes 😊
The Veal cutlet dish at the end looks delicious, thanks for sharing it! I've been thinking about many foods that have made it to the New World(USA) over many years and I have encounter that one thing that always happens is that the people that made it to the USA decades ago bring with them the country they left behind at the time. To that the education level and economic status influenced a lot. Yes, now I cans understand how The Italians may have served the chicken dish with Pasta to the new North American customer and from there it became the dish we now know. Thank you guys for all the great videos you make for the channel!
Lidia ‘s story is very interesting! My daughter is always telling me how simple the food is in Italy. I’m very surprised that you use so little garlic. But what do I know, I’m Scottish and Irish. So no true experience with real Italian food. But I must admit that I do love the garlicky dishes! I enjoy your show.
Eva in English: "I don't want to be rude, but, let's say that, this is in Italy something that usually humankind... we don't eat". In Southern Italian it would be: "manculicani".
Our immigrants in America first gave importance to being assimilated, and in doing this they forgot the original cuisine until the Americans discovered it and then they made a fusion between the ancient and the American cuisine!
My family did what could with the ingredients available. They planted gardens to have the necessary vegetables. They slaughtered their own animals sometimes. But it was never assimilation for the sake of introducing it to the unfamiliar.
New to the channel, but seeing how much Eva's technique outshines some of the people she's watching, I'll definitely be here for the long term. Going to go through some of your older videos soon and look for potential new recipes to add to my repertoire.
My mom is from Sicily she adds peas to her sauce when making pasta al forno, no ricotta but tops it w/ a bechamel sauce made w/ parmigiano and then bakes it. It's acutually good :)
Bottom line: Italian American food is mostly alternative or altered versions of real Italian classics... just kinda how Mexican American food isn’t quite authentic all the time here in America! It’s pretty much the same story with all “Americanized” food from other countries
I make something similar to the stromboli but I brush the inside of the dough before assembly with butter and sprinkle parmesan Cheese on it, then I layer pancetta, salami , and mozzarella fold it up egg wash and sprinkle on more parmesan. when it is finished baking I drizzle butter on top let it rest then slice it up. My Grandmother made something very similar with a few differences but I do this because of those memories.
Just to add, Marcella Hazan put both butter and carrots in various tomato sauces and she was Italian, not Italian-American. I know she was from the North and ended up living in Venice at the end of her life. Italian food is regional food and has many traditions.
My grandparents came from Mesagne of Apulia region and I remember them cooking pizza in a sheet pan with olive oil, romano cheese and anchovies, Italian donuts, Braciole, and later my mom made chicken parmsean with homemade breadcrumbs. So many other dishes no time to go on. We had a couple of small corner stores that sold some imported Italian items. Many of these Italian immigrants made do with what they had and even reinvented some dishes. By the way Please Do Not eat Veal it's such inhumane treatment to calves.
We dont call simple tomato sauce 'marinara' either. It was always 'napolitana" in our house. Carrots are put in commercial tomato sauce as cheap filler🫤
“Marinara” (“of the sea” in Italian) in this context, does not refer to seafood. It refers to mariners (sailors) who would prepare a simple sauce while at sea. Marinaras use fresh tomatoes or passata, oil and then any basic flavoring (garlic, basil, etc.) that you like. The key is to cook it to increase the flavors. Baked pasta (ziti, penne, etc.) IS from Napoli/Sicilia. It IS pasta al forno! It isn’t an Italian-American food at all. 😂
@@coyotetrickster5758 I don’t feel that it’s hate. It’s just the point of the channel, to demonstrate a more genuine Italian food. The issue is that they focus on her feelings instead of doing research beforehand.
@@coyotetrickster5758 italian-american cuisine is very far from italian cuisine. In Italy we don’t use so much garlic, we don’t mix al the herbs together… it’s a different taste. I can’t say that it’s better than italian-american, but sometimes I myself find some italian-american recipes disgusting or, al least, senseless.
This type of marinara what you mean we use this just on our pizza ( Neapolitan pizza ) it’s just tomato sauce with a bit of garlic . But we don’t use it in our pasta !!
Hey! Where's the gabagool! The hate for chicken parm is hilarious and was surprised about the stromboli love. I haven't had stromboli since way back in middle school. I might have to make it sometime in the future.
My mother is Italian American. I really don’t want to eat chicken parm (or even just breaded cutlets) with a side of pasta. A ciabatta roll or some other kind of bread would be fine but not a big heaping mound of pasta that’s covered in even more sauce. Just give me some veggies with it and that’s enough. The cutlet is covered in breading anyway lol
When I think if Italian-American cuisine, I think of Spaghetti and Meatballs, Cioppino, Braised Beef in Tomato Sauce with Pasta, Chicken Parmigiana, Stromboli, Stuffed Pasta Shells, Manicotti, Ravioli, White Spinach Lasagna, Fettuccine Alfredo and Red Sauce Meat Lasagna. Then, dessert is either Cannoli or Biscotti dipped in red wine. The most traditional Italian-American Biscotti are the anise-flavoured ones with the little candy sprinkles on one side. Afterwards, there is ofttimes a digestif of Sambuca or Limoncello. That is the food that I have experienced in established restaurants in America that locals in Italian neighbourhoods have gone to for generations and in the homes of Italian-Americans.
You can get Veal Parmigiana as well as Chicken Parm in the New York metro area as well as Eggplant Parmigiana. Although I don’t like any of them. I went to Vienna last summer and had Wiener Schnitzel and was surprised that it originated from Milan Italy which had been ruled by the Habsburg at one point.
That "stromboli" strongly resembles ' 'mpanate ' which is something similar coming especially from Niscemi and Ragusa, both in the south of Sicily. The best ones are actually filled with cauliflower and prezzemolo. Another classic is with spinach and salsiccia. In the stuffing you will need to put olive oil as well and the crust needs to be drenched in sunflower oil, so it becomes even more crunchy.
Every chicken cutlet parm is different. But...Peanut oil, butter, 4 cloves of garlic, fresh wet mozz......nobody does it like that. Marinara usually means a thin sauce with not many spices, like that which would go with a fish dish. That lady's jar sauce was more like a chunky tomato/garlic sauce.
Growing up in a predominantly Italian immigrant community in the 60s and 70s, we ate veal often, sometimes just the cutlet, sometimes veal, peppers, and onion sandwich, sometimes as parmigiana with a green salad or with stuffed shells.
Ava your right when she say marinara sauce you think seafood we never call marinara sauce And Yes we do have pasta forno with polpette so thankyou for clarifying the marinara sauce in the jar Caio ragazzi love you guys 👍🏼🙏🙏🙏🙏
Honestly, I noticed Babish sometimes bucks tradition to "improve" the recipe and then disses the traditional way without really understanding why it's done that way in the first place or that it's a regional difference to the dish. Takes a lot for me to take a disliking to someone unless they're an asshole. But I'm not a fan because of that.
@@passdapo That’s my beef with so many cooking channels. They use so much expensive equipment, as if the average american has all of that, and most don’t even give an alternative cooking method if you don’t have the equipment they are using. They’re all rockin’ the uber Vitamix type blenders, Kitchen Aid stand mixer, Breville food processor, high quality immersion blender, etc etc. I get from the local food pantry because I am low income, so I try to find recipes online to make dishes with the stuff (I will often get things that’s I’ve never cooked with before), and these online recipes all use equipment I don’t have (and even if I could afford them, I don’t even have the room to store such big items in my shoebox of an apartment lol - currently the instant pot I got for $10 bucks at a garage sale is on the living room floor next to my couch 😂).
A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine. Love from Korea 🇰🇷💕
Italy has amazing quality ingredients, so most of their recipes are purposely simple, to highlight their natural flavors. Italian-American dishes are more complex because they were developed in a tima and place where such quality wasn't really all that available. The predominance of garlic is a good example: it's great at covering up the flavor of sub-par ingredients.
Fake Italian foods also use too much tomato sauce from the bottle/can. It makes them taste sour and awful compared to authentic Italian foods which use only a small amount of tomato sauce.
@@HenriqueErzingerthe prominence of sauce, too! When you’re ingredients aren’t fresh-fresh, masking them hides if they’re slightly off in flavor, texture or smell. Doesn’t sound appetizing but Italian immigrants predominantly moved from rural and coastal land to a metropolitan island in America. Farming on fire escapes in a tenement isn’t easy, so you work with what you can get 🤷🏻♀️
No one thinks Italian food has lots of ingredients. I’m not sure where you’re getting that from. And even if there are people who believe that, “a lot” is a huge exaggeration.
I grew up in New Orleans, we are a melting pot of French, Italian and Spanish with Creole influence, plus being a port city we have Jamaican etc influence. I think Eva would hate our pasta because it is full of garlic and spice , onion, bell pepper, celery etc. Everything here is super flavorful and complex. It is New Orleans cuisine and it's own thing . I did wait tables at what was a traditional Italian restaurant and that is one thing I noticed was most things were super simple with few ingredients and I loved that for what it is. Buon appetito
Grazie Mille!! Much love to you both. 🤌🏼
Grazie a te! Thanks for introducing us to a new favorite!
I love your channel!
Eva loved your dish, that's amazing.
My children KNEW she would love yours! We’re going to make stromboli with our vegetarian tomato “pepperoni” and see how it turns out! Be blessed. 🙏🏼
What a hoot this one was! I wonder why Italian cooks like Lidia suddenly load up the garlic? In her cooking shows she always does what Eva does by starting with the whole cloves and then removing them before starting a sauce. But you were kind Eva! And respectful.
Your versions are really tempting ! I just love your postings! First thing on Sunday morning it’s Pasta Grammar!!
I am an Italian-American, raised by a family who acted as if they knew everything about Italy, even though most of them had never been there. Actually going to Italy and seeing how Italians live and eat was a revelation! And speaking of eating, I’m eating up (visually) your podcast episodes!
Wonder bread wop
I'm from the North of Italy and it's actually pretty common to put butter in tomato sauce, in the north we use buttera lot and in the south they use oil, just to stick to the tradition of using what you have fresh around you.
Question: in this series of videos it's common for Eva to use lard/pig fat as in ingredient, especially for dough, is this common in Northern Italian cooking? Thank you
@@emailuser8668 My nonna (I'm from Umbria, central Italy) used lard to make a sort of traditional flatbread which is served cut in slices and then opened with the knife and filled with various savory ingredients like bunny tomato sauce, or grilled sausage and spinach. Very simple but oh so good.
Look for "torta al testo" if you're curious :)
I'm from the north and we use olive oil.
@@iMorands We all use olive oil now, it's more of a traditional thing.
@@iMorands I’m from Bologna and I know people who eat tortellini with vegetables broth, you can do whatever you want at home that doesn’t mean it’s traditional
I think the guy for Italian American is Sip and Feast. His clear appreciation for core simplicity of authentic Italian, but also his clear understanding and heritage in the Italian American, and New York Italian American food lets him span that gap. Plus just great recipes. His Chicken Parm is so much simpler than Babish, who’s just needlessly bombastic with Italian.
Chicken Parm it's not an Italian dish, I don't think we even have something similar (I may be wrong, maybe something similar exists but I don't know it).
When I found out about Chicken Pam, all my American guests were surprised that I didn't know about it, seems to be a classic for Italo-Americans.
American Italian chicken parm is so heavy with the tomato sauce..
Veal cutlets are much lighyer in taste. But its all about personal choices.
Sip and Feast is a great channel. He cooks true North East Italian Amercian food. That's how my grandmother cooked and shes straight of the boat thru Ellis Island.
@DS-nv2ni But, it is an Italian Amercian dish.
Sip and Feast, Pasta Grammar and Vincenzo's Plate are our go-to for Italian and Italian-American food. Fantastic resources, well produced and very entertaining.
When Eva circles her fork with a big smile, I know that's a "must cook" recipe!
yeah I call that: SHAKING THE FORK
Eva signature
Bologna here, our cotoletta is unesco 👍 give it a try 😉
It's like she's saying it's a symphony of flavors.
Overrated
My grandmother came to the US from Northern Italy in 1906 with her parents. I remember regularly eating ravioli, made by my grandmother and aunts. We ate sauce with spaghetti and never did we have baked ziti or pizza. We had veal parmesan once for a special occasion. Because they were immigrants and didn’t have a lot of money, most of the food we ate was very simple and did not often have meat. Never did we garlic bread, either. Any chance that you would be interested in doing a video on ravioli making?
This!!! Teach us how to make pasta, please!! And gnocchi!
She can't fucking make ravioli if it came out of her body.
@@cindowsxp she most definitely can. First, they are quite simple. then, in other videos she made tortellini already, which are way more difficult. before lessening other people, you'd better get your facts straight. cheers
Yeah, my Nonna was from Northern Italy and I never saw or heard about backed ziti until the Sopranos..lol
Northern Italy and Southern Italy are extremely different in culture, food, language and history. They were different countries until fairly recently - 1871, and some states (mostly in Dalmatia) didn’t join until 1918.
My husband and his family came over on the Andrea Doria from Arce, Italy. My mother-in-law made a chicken cutlet dish that she didn't call "chicken parmesan," but which was similar in many ways. She used a knife to cut the chicken breast width-wise, making it a large cutlet, then used the edge of the knife on both sides to tenderize it. Then she dipped it in egg, then breadcrumbs, then egg, and then breadcrumbs again. She lightly sautéed in olive oil, purposely not cooking it all the way through, then put it on a baking sheet. Over the top of the cutlets she put a layer of her homemade "gravy" (an exquisite, simple sauce made from her own canned tomatoes, a small amount of minced garlic, fresh basil, a dash of salt and olive oil poured over an inexpensive cut of beef and simmered gently for exactly two hours). On top of that she put a layer of fresh mozzarella from the Italian shop down the street from her house, and some sliced mushrooms. She baked it for about 20 minutes until the chicken was cooked through, and wow. It almost melted in your mouth it was so tender. The flavor was delicate and no, she didn't serve it over pasta. That was an earlier course in the meal. It was always amazing, and the reason why I watched her like a hawk when she cooked. My husband now enjoys the same dishes as his mother served, and is the one thing he never complains about, lol.
I would like to see Eva go to New Jersey and cook with Grandma Gina of the Buon-a-Pettiti channel. She's from Puglia -- a different part of southern Italy. We could then see how the regions differ and they would probably have fun together.
Great idea!
Eva and Harper you can stay at our house lol, cause this Grandma Gina can cook as well! And Grandma Gina is adorable just like you Eva!
Take Mama Rosa along.... I’d love to see Gina and Rosa cook together too!
I’m all for that!
I love watching Grandma Gina!
As a citizen of Naples, the Genovese trick question was pure evil.
Harper dodged a huge bullet there XD
Would you mind explaining why it is considered a trick question?
Genovese means "from Genova" (Genoa). In Italian.
@@anti-ethniccleansing465 ragu alla genovese is a recipe from napoli even though it means "ragu from Genova"
@@zeldosotube yes, we understand the Genvese breakdown. I believe the question was in the word "trick"!
@@monermccarthy7198 a trick question is a deceptive question that is intended to make one give an answer that is not correct. In this case the answer is not Genoa, as the "Genovese" in the recipe name imply, but Naples ("Napoletano" in Italian)
After watching countless Italian cooks, they have taught me one important lesson, 15:43 'too many elements' is not the way to go. Italian dish is about simplicity.
Well not always the case. They are a bit "crazy" in southern Italy.
Look t these two videos :)
ruclips.net/video/BsI7ws6i42k/видео.html
ruclips.net/video/8Jp3XQ60TOk/видео.html
exactly "too much" and "too many" also the quantities are crazy, this plate is for 3 persons ..... and also sometimes the chicken is not good, unless it is organic free range chicken of course ....
Hey! Greetings from Argentina! We also have a strong italian background here and i found it funny that the last dish is basically what we call a "milanesa napolitana" (wich also is a steak or chicken "suprema", covered in bread crumbs, but the topings add ham as well as cheese and tomato sauce) but we don't eat it with pasta but with french fries.
They serve minanesas with fries in Mexico too, but I think it's more common to make a torta (sandwich) with milanesas, sliced tomato, onion, pickled jalapenos, cilantro, and that sort of thing.
I'm new to this Channel and I'm enjoying it a lot!! It's so much fun! I love everything about her: her accent, her charm, her cooking skills, and you know what? I also love her hands! They are so expressive, so artistic. I really enjoy those close up shots displayind her beautiful hands at work, preparing delicious works of art.
Your videos are always great and entertaining. I’m Italian American (Cosenza/Amalfi Coast) from New York. Sunday dinner with maternal “Neapolitan” grandparents was like many described. Veal cutlet parmigiana was a big thing as was plain fried alla milanese. We did switch to chicken in the 70’s I think. Usually served with spinach or broccoli.
Baked ziti was very popular. I just made it recently with a homemade sauce like Eva makes and it was much better.
We made homemade bread and pizza on Fridays as some viewers commented. Something similar to the Stromboli was made for holidays.
Pasta was eaten separately in deep dishes. During the week mom would be more American and most everything on the plate at one time was okay. Sunday dinners were more like restaurant meals with courses. When relatives came to visit from Italy some modifications were made but not a lot. They preferred having things served on small plates which made sense to me. I think the meats from the ragù were eaten right after the pasta. And broiled chicken or roasted pork were served with roasted potatoes and maybe a side salad.
Garlic was usually removed from the tomato sauce and onions were used in certain preparations but not for pasta sauce.
Grandma from Calabria generally made her own pasta ( tagliatelle and something like orecchiette). Homemade ravioli on holidays.
All good memories growing up. Glad to have known all my grandparents who came over as young adults. Dad born there.
Homemade wine and mozzarella! Of course things change but growing up we certainly ate differently from other kids! Not sure we had ready access to a lot of Italian made products but on holidays they magically appeared!
Keep up the good work and this theme is very interesting !
Thanks for sharing that's really interesting ! seeing how people adapt to different countries and cultures is fascinating.
Das K Italians that moved to the U.S made their food better because they could afford it. She only speaks from one region I have noticed.
@@mattmattix2598 they made the food better 😂
It is truly impressive how closely your cooking shots resemble the original recipe videos. That shows your cooking and cinematography skills very well.
When I saw "Italian American", I instantly thought Eva was gonna try Olive Garden XD
Olive Garden has absolutely _nothing_ to do with Italian cooking! Zero, zip, nada!
Right!? I thought to myself “finally!!!”. I mean, I think we all already know what her experience will be like, but I still want to see it.
I did too and was cringing. Their food is awful. I'm glad she didn't have to be subjected to that.
@@monkeygraborange Only thing Italian about it is it has pasta.. Otherwise nothing else and it's not even good at being Italian American.. It's so bland and tasteless.
@@ms.pirate You sir must try some actual food, Olive Garden is so bland and tasteless.
I'm so glad to hear a real Italian talk about the "marinara sauce", because I get so confused when Americans call tomato sauce marinara sauce, as Pasta Marinara was my favourite dish when I was little and we lived for a period in Italy, and it was a tomato sauce base, but it had white wine and I think something else in it, as well as octopus and mussels in it.
in this case marinara is named as such because sailors would make it
@@littleminx79 you could say the same about dragon rolls, general tso's chicken, and countless other so-called Asian dishes (and even European dishes for that matter). Japan makes sense. They don't have ingredients outside a very limited set (in terms of global ingredients) so foreign food for them tends to mutate like crazy. I couldn't find flour tortillas and tomato sauce in a major city back in 2016... Couldn't believe it. Had to make due with ketchup... Was disgusting but pretty sure that's the cause.
What excuse does the western world have where everything is readily available in grocery stores?
Marinara sauce is one of the 5 Mother Sauces from classical French cooking. It's made with a base of French mirepoix (onions, carrots, celery), garlic, and pureed whole, peeled tomatoes. Sometimes red wine is added after sauteing the mirepoix in butter. The sauce is simmered until thickened. Some people flavor with basil and oregano. My New Jersey Italian-American relatives always called it tomato gravy, and it was served on Sundays with braised beef and pasta.
Thank you Harper and Eva for always inspiring your viewers about the simplicity and beauty of Italian cooking. It brought back so many memories from growing up with Italian immigrants. I am Canadian born and when I started watching Italian Cooking on TV, I would tell my mother she didn't know how to cook Italian dishes. Eva, she makes the same face as you when there is too much garlic. At 91, she is still preparing delicious traditional dishes.
❤️❤️❤️❤️
Seeing Eva appreciate Stromboli made my heart happy.
I think I will make that guy's dish soon. I've never even eaten Stromboli, Americanized or otherwise.
The stromboli was perfect, subbing salami for pepperoni is something I would do, the other 2 dishes reminded me of 1980s Italian american creations and portion serving size (us Italians and Sicilians love our large portions) and you never leave less than full
I go to a little Catholic church in Haifa, Israel. Our Acolyte is Italian, Abruzzeso. He is being ordained a deacon tomorrow so we are holding a party for about 20 Italian guests. I'm the only Italian in the group except for him. When they said there were 20 guests, I said, "oh, so we need food for 40!" We have a number of Filippina members and they are wonderful, warm, generous people. They remind me of us, actually. They offered to bring a lasagna but I told our priest to tell them to make eggplant parm instead. A Ukrainian lady is bring a soup so you can't serve Italian Italians pasta after soup, The Filippinas are also bringing meat. The bigger issue is what their idea of "Italian" is. Food here is expensive and even a small lasagna is a fortune. I have been cooking for over 60 years, and you just can't do a good one here. I had nightmares when they said that's what they were bringing. Having seen what they consider "good" pizza, I hope they listened to me and are making the eggplant.
I’d be so interested to see Eva try Indian food, especially curries containing a tomato gravy, it’s all about so many layers of spices and flavour
Omg, Indian food > Italian food of any variety, hands down. So lip smacking good. The layering of spices is amazing, from the whole spices at the beginning to the oil with spices at the end. I love it, it's my favorite cuisine, which is hard to pick because Thai, Cambodian, Vietnamese, Mexican, etc exist. Like I'm drooling just thinking about it, who has ever done that with anything Italian except maybe pizza? 🤷♀️
@@TheBLGL I think every cuisine has it's standouts but Indian food is pretty amazing :D
@@TheBLGL you don't know shieeeeet about italian food obviously lmao
We wanna hear from the Italian-Americans out there! How do the recipes we chose compare to what you grew up eating?
You should make Panzerotti….we make them every NYE 🥂🇪🇸
I'd love to see Eva make her version of wedding soup.
@@michelealoia1320 or minestrone soup..... 😋
For the next video, how about Eva improves on these recipes?
@@erikskole7669 we have minestrone in Italy though (unlikely some of the recipes shown in the video)
I ABSOLUTELY LOVE seeing all the dishes Eva cooks and the way she tries to stay true to it with what she has. Your children will be VERY blessed indeed having Eva pass her passion for traditional cooking on to them.
@@r.z.608 Yes, tradition should die!
@@just83542 maybe that’s why they share the traditions on here? Not everyone wants children. Having them so you can pass on traditions will backfire because kids will do the exact opposite of what you want.
@@almostacrone8046 Kids are not automatons to enslave with your directions. A lifetime of experience and living multigenerational traditional wisdom and experience cannot be transmitted through a parasocial connection to a corporate simulacrum in a video clip. Sure, it's informative and enjoyable watching these RUclips video clips, but they're not a replacement for the human experience and ongoing existence.
R.Z. was weirdly triggered by the concept that someone would want children, and tradition requires family structures, otherwise it's ideology.
Tossing fresh cooked pasta in real butter is a secret of some "Italian" and other restaurants. It makes the bites of pasta without sauce still taste rich and flavorful. You go "hmmm...this pasta is great even without sauce". Since butter contains oleic acid (like olive oil), it's actually a good alternative to olive oil.
I use a little butter in my pasta after draining. I tell myself that it's so the pasta won't stick to itself, but I'm not even fooling myself. It's just delish 😊
Ah ah ah! Pasta without sauce and just butter, is called pasta al burro in Italy and it is usually served to kids when they are recovering from some kind of sickness... That is no secret at all 😂. An alternative from south Italy is pasta all'olio which is just pasta and olive oil.
@@marcn6 When my nieces were at their picky food ages, about the only thing they'd eat was pasta with butter. (Fortunately, they also liked raw vegetables with a dip, probably a specific dip.)
I appreciate you showing us your Italian-style cooking. Love all your recipes. Food is food, coffee is coffee, wine is wine. You eat and drink the way you like. So if someone likes smothering their chicken that's ok. Keep up the videos, love your chemistry.
Leggo commenti che sfidano la mia tolleranza, mi piace la leggerezza di Eva nel commentare '' MAPPAZZONI '', brava davvero non solo perché cucina bene, brava perché sta letteralmente educando le persone a mangiare la cucina italiana tradizionale, e bravo anche Harper.
Harper per far assaggiare ad Eva quei '' MAPPAZZONI '' quante ore ci vogliono per convincerla?
Eva gli Italiani ti vogliono bene.
E io voglio bene a loro!!! ❤️❤️❤️
yes people can now enjoy traditional Italian dishes as the produce is more widely available that they used in Italy. Back when (southern) Italians came to America they did not have access to the same ingredients as they did in Italy and things like meats, beef, pork and the like were cheaper to buy, acquire. American Italian food is just a new tradition those immigrant Italians brought over to their new country and adapted to.
Stromboli is delicious!! Btw...
You guys are so wonderful together!! Imo, when you make these type of videos where Eva tries American dishes and/or u cook them or they are bought etc, they are the most entertaining lol. Your chemistry is kinda of addictive, in a positive way of course lol. I enjoy all ur videos but these kind are definitely my favs. Thank you!!
I always watch Eva's face when she takes a bite of food, her first reaction is a tell all.
American Italian with 100% Sicilian grandmother here. You can use tomato sauce for baked ziti. I use tomato sauce for my baked ziti and I put meat in my baked ziti ground beef and ground sausage. However you like it.
I’ve never had Stromboli that has just pepperoni and cheese. I use pepperoni, salami, ham, mozzarella and parmigiano reggiano in my Stromboli.
I have never ever seen chicken parm made that way before. I would not do it that way. And you can use your tomato sauce the way you make it for this dish……and I would never use peanut oil to fry the chicken and you usually serve spaghetti with chicken parm.
I agree with all points in this comment, especially the three meats in the Stromboli. I also don’t roll it it up like a pinwheel. Same sort of shape but only dough on the outside like a long calzone.
Peanut oil is the best oil to fry anything, because it's rich in mono-unsaturated fats.
My mother would have thrown herself out a window before she’d use a jarred sauce. She never used garlic for anything other than garlic toast, and her veal cutlets never slept under a blanket of cheese.
@@laurar.durban3696 as I said….I would never fry my chicken cutlets in peanut oil and I would never use peanut oil for ANY of my Italian cooking. For my Italian cuisine I am looking for specific flavors especially the flavor that olive oil brings to the dishes. My Sicilian grandmother would roll over in her grave if I used peanut oil. I do however use peanut oil for stir fry dishes. It’s about the flavor combinations not so much the mono-unsaturated fats …
@@lisajohnson6296 - In Italy we would never fry chicken cutlets in olive oil, but if that's what you like, then it's ok...
The Italian family who's restaurant I worked in, we made pasta al forno with rigatoni rigate pasta.
We didn't serve pasta with the chicken parm either.
Veal scalopini was pretty good too. Theirs was with sauteed mushrooms and cream.
This video is very informative and makes me feel refreshed regarding cooking Italian. I've cooked a lot of food from cookbooks like Lydia's and found them too unnecessarily mingled with ingredients like carrots in tomato sauce. I'm inspired to go back to Italy and simply eat everything... Thank you to a wonderful couple.
14:15. Un piatto così presentato lo puoi vedere in America, qui in Germania tranquillamente, ma in Italia non se lo sognano nemmeno di presentare un piatto così. L’ho detto anche in un’altra occasione. Il fatto di mettere varie cose, a stile diciamo “mappazzone”, tutte nello stesso piatto (unendo ciò che per noi è un primo, un secondo e forse anche un terzo), dove poi non riesci a gustare a fondo né una cosa, né un’altra, non è proprio immaginabile nella cultura culinaria italiana !
👏👏👏
Vivendo da molti anni in Belgio e affacciandomi a nuove realtà culinarie come quella vietnamita, mi sono un po' abituata (anche a casa) a mangiare una sorta di piatto composto con ad esempio riso, carne, contorno nello stesso piatto. MA la pasta mischiata con il secondo non ce la faccio proprio.
Sundays are for PastaGrammar and now loving the biweekly content 😌 Loved the video as always!
It's my understanding the word "marinara" when referring to a tomato sauce, is (or at least was), in reference to sailors' wives in Southern Italy, who would start making their sauce when they'd spotted their husbands' ships cresting the horizon from the kitchen window. The idea being to contrast between a "simple" marinara and a more laborious "Sunday Gravy" of Italian-American cooking (which has its roots in ragù alla Napoletana).
As for the aesthetic of excess in a dish like Chicken parm, I think it's beautiful in its context. Imagine coming to the US in the early 20th C, having next to no money, no English at all, and when you get there, the Italian you do hear isn't necessarily your dialect. You're meeting up with some family you've met maybe once or maybe never, not sure if you've ruined your life, and they have you for dinner. Out comes a piece of fried meat the size of your head on a pile of pasta just as big, all of it seasoned with way too much garlic and herbs. The wine's maybe a little rough and the cheese isn't as good, but it doesn't matter. In all the tacky excess, you know you'll be fine. That kind of optimism is a little naive today, but I see it in Italian-American food and I think it's a really cool thing.
It looks like something you could eat and digest in a week
this kind of excess is at the core of american cooking for those exact reasons
Lidia Bastianich was born in Pola, Italy, just before the city was assigned to Yugoslavia in September 1947. Her family emigrated to the U.S in 1956. I don't know the origin of marinara but it always contains a lot of garlic in the U.S.
Wow, didn’t look at it this way! Makes sense and is indeed something beautiful
Well said. Very well said.
My nana is from the Isle of Pag known for its rich sharp earthy sheeps cheese. My earliest memories growing up was making this sort of food with her in Santa Monica she has a heart condition so she did two things that will get people mad break the pasta and not salt the water the thing is however Everything was super simple i mean just a little olive oil and smidge of butter a whole chopped onion and a bunch of tomatoes skin and everything ( she grew up poor so it waste not want not) fried up with garlic and Vegata Pasta finished in the Sauce then Either Sheeps Cheese or Parmeasan. I took that ethic into making these same dishes for friends and family especially my little girls. Her Meat sauce pasta tho.. again simple but so good nothing like these shows just brown the ground beef pork and lamb remove from pan leaving the grease then in go the onions and mushrooms add a little oil to help them to get to know each other in a separate pan either guanciale or pancetta cook down till crispy and wonderful add that along with the ground mix then tomato paste and 4 cups of homemade stock either beef or chicken garlic powder if garlic clove unavible and paprika toasted. add half a cup of heavy cream and let simmer for 6 hours adding stock as needed until last hour then just throw in pasta of choice cooking the pasta in the sauce and then becoming wonderful and lovely at the end serve with a crust of bread with freshly grated Parmeasen or parmigiano reggiano or both :D so whenever i go to Croatia i always bring her back jars of sauce and olive oil and vino and from Italy i tend to avoid tourist traps just have my Wife (who is half Sicilian Half Apache) guide me we get more vino cheese sent to her in Queens Ny and always pasta pasta pasta De Cecco is so bomb. Only hill i will die on however NY pizza is the best pizza woot woot! xD however your guys Canonli so good anyway Cheers from LA where Mexican Food is King
When I was about 12, my Italian American father somehow learned that you could buy frozen pizza dough at our local supermarket. And thereafter he made a delicious pepperoni Stromboli, the only thing I ever saw him cook in the kitchen. On the other hand, after a trip to Ireland, my Irish American mother came home and began a years-long experiment on how to make soda bread, which I found dry and tasteless. Memories…
How can you fail at making a decent soda bread, though, I do prefer a soda farl, to an oven baked soda/wheaten bread. However, a well made soda bread, is neither dry or tasteless. Indeed, whatever variation of soda bread you make, in Ireland or anywhere in the Irish diaspora, it is always served with lashings of butter - sounds like your mum just needed a better recipe or more butter.
My Newfie great granny always made her bread whether it was soda, wheat, potato, any type of flavour in her woodstove (the type of wood used was important to her) & it was always delicious.
When soda bread is good, it's _really_ good. With a big bowl of stew.
Irish soda bread rules. I have an Italian American mother in an Irish Irish father.
Italian and Irish is a great combination ☘️
The stromboli, in my opinion resembles more to the casatiello that they prepare in Naples during easter than the calzone. Eva wonderful in the kitchen as usual.
Would love to see her try a Chicago Italian beef sandwich. I like Luke's personally but there are others that get a lot of praise as well (Johnnie's, Al's, Portillo's).
I think she would faint.
14:57 Schnitzel mit pasta und tomato sauce, This is what german poeples eat :-D
BTW shnitzel itself in peanut oil is great. But with roasted potatoes with butter and fresh tomato salat with onion. separatelly. No any sauce.
Grazie mille e complimenti per i vostri bellissimi video, continuate cosi'. If you are still reading these comments, maybe I can shed some light on the Marinara sauce, which is clearly described in its simplicity in the classic book 'La cucina Triestina' of Maria Stelvio (Trieste, 1927). This fantastic book has had some 18 or more editions in 92 years. The Marinara sauce there is in the 'simple hot sauce' chapter and uses half a clove for 500g of tomato ;-) , and raw peeled tomato are used (together with oil, parsley and salt), slowly boiled for 90 minutes.
My father whose parents were both from Italy always says: too much garlic! He makes the best things with eggplant! My grandmother used to cook for all the parents and 29 grandchildren every Sunday and our priest always showed up as well! His name was father O'Day but he knew good food and company! In the Summers we ate on a long row of picnic tables covered with grape vines that she made jelly from! She always made all of us spaghetti and the best meatballs that nobody's ever been able to reproduce! They were a mixture of pork and ground chuck. She made pizza but she didn't put cheese on it when it was baking we just put what she called shaker cheese on top which was good graded parmesan! When she had leftover dough she would roll it in tiny little balls and cover it with honey and nutmeg and a touch of cinnamon and put it in a pile for us to nibble on! We were so lucky to all be together every Sunday! This was on Lorain Ohio and we're all still so close even though we don't all live within a few miles of each other anymore!
When I saw this channel for the first time I thought: wtf, I don't know if I can even watch this. Now I love u guys.
I love your video! My mom (and her parents’ generation) and my father’s parents’ generation were all born in Calabria, though we now live in Canada. Despite that, Eva’s reactions are often similar to mine. I HATE Marinara and so glad someone said how overpowering it is!!
I can feel the DISAGIO when Eva was cooking the chicken parmeasn 😂😂
Omg when Harper was talking I immediately thought of that big night clip, lol! So glad you included it!
Grazie Eva and Harper. Your videos are helping me refine my cooking style.
I am going to fry my cutlets in butter from now on - looks delicious. The recipes are similar to what I am used to but my Italian Family never really made baked ziti, only lasagna.
You can prevent the butter from burning too easily by adding in a bit of vegetable oil. Just a tip! :)
My mother was a fabulous Italian cook. She made chicken cutlets often but not parmigiana. Also pizza was something we ordered in a pizzeria - she didn’t make it at home.
The word marinara comes from the Italian Marinaio meaning Mariner or Sailor in English, and folk lore says it was originally created as a sauce either by or for Neapolitan sailors (by themselves or their wives) and was much different than today's version, chunkier like a salsa, and used primarily in seafood dishes.
Italian-American vs Italian:
The cooking throughout Italy is as varied region to region as any one Italian region is to Italian-American or any other area within the global Italian diaspora. I've come to regard much, if not most, of Italian-American classics as just another variation of Italian cuisine . . . it is, after all, the product of Italian hands with deep Italian roots. Perhaps the differences have less to do with geography and more to do with time and history, as the Italian-American table was largely set by southern Italian immigrants (all of my grandparents, btw) at the turn of the last century. Would it not be more gracious to appreciate their legacy as preservers of a historic tradition since lost in the motherland?
Eva, as an Italian-Canadian, I never heard of or knew what baked ziti was until I saw your video. When we bake pasta in the oven, we call it pasta al forno just as you do. As with any pasta dish, the sugo di pomodoro (my American cousins call it sauce or gravy) can make it or break it. We always make a simple but delicious homemade sugo using our own homemade passata, extra virgin olive oil, fresh basilico and sea salt. When we make pasta al forno, we use penne rigate, fresh mozzarella, freshly grated parmigiano reggiano, and of course, our homemade sugo. Delizioso!
My friend, from your surname and how you speak, i'm pretty sure you can call yourself an only italian lol also your comment about panzErotti, we have them here too, your family must be full blooded, keep it going :)
@@Galexlol thank you my friend! 😊
Marinara sauce is so easy to make. I learned all my Italian tricks from 2nd generation Italian Restaurateurs.
Deep Pan
1" of olive oil on the bottom
1 head of garlic minced
6 28oz cans of Cento San Marzano Tomatoes
Bring garlic and olive oil to a rapid sizzle in the pot, wait for the garlic to get light golden brown
dump in your San Marzano Tomatoes
Bring to a boil, reduce heat to a simmer
stir occasionally
When it has reduced by 1/3, it's ready.
It freezes beautifully and also cans well
Eva: "Pasta and Chicken...this is something humankind doesn't eat."
Fettucine Alfredo with chicken: "What did I ever do to you?"
lol, "Fettucine Alfredo", go no further, you already went off the rails if you're asking an Italian RUclipsr.
The Alfredo sauce really has to ask what it did? Huh? It came to the table smelling like dirty socks! There! Lol
oh god no
If she finds pasta and chicken together are a "no no no", imagine if she came to Brazil! Here we eat rice, beans, pasta, farofa (toasted cassava flour), salad and chicken on the same plate! We also have chicken parmesan (beef parmesan too), but we call "frango a parmegiana".
Per capire la cucina italiana dovrebbe bastare sapere che una ricetta, per essere considerata di cucina italiana almeno alla base, non deve avere più di 5 ingredienti, poi è questione di dosi e tempi, quindi di attenzione, di amore se ci si mette un minimo di passione. Buon appetito !!
Bravissimi entrambi !!
Americans: "Italians love garlic"
Also Americans: Uses a lot of garlic
Italians: "We don’t use much garlic"
I see a pattern…
When I make my sauce, I only use a little bit of garlic. I know it's not authentic, but my wife just loves garlic for some reason lol.
@Rodrigo Santos Valeriano well, great. I'm not so much of a degenerate as I thought.
a worldwide one.
The Baked Ziti is a very authentic pasta al forno.The only problem is that Eva isn't used to how Italian-Americans put way too much garlic in their tomato sauces. The cotoletta alla bolognese, which Eva made, and is delicious, is made with veal and topped only with prosciuto crudo and slices of parmigiano. Chicken cutlet alla valdostana is topped with cooked ham and slices of provola or fontina, which melts easily.
In Brazil we have chicken (or beef) parm, but we eat it with white rice and fries, not pasta. It's one of my favorite dishes, and one of the only ways Brazilians will ever eat rice without beans hahaha
If you are interested in 'real' Italian American cooking, look for the many cookbooks put out by the Italian Catholic Federation, Sons of Italy, etc. These are usually spiral bound, and full of all the family recipes from the area of the local association.
Italian-American here. I don't know if my experiences speak to the whole Italian-American experience, but here's my $0.02:
Spaghetti with chicken parm seems to me like something done to cater to non-Italian Americans in Italian restaurants. We all know the "real" dish is veal parm - just like that more true Italian origin recipe, but a lot of Italian Americans were devastatingly poor when they first came to the US so dishes adapted accordingly. Which is probably why chicken parm is the most common. Truthfully, my mother never made either chicken or veal parm for us - most often, she made this dish with eggplant in the summertime. And she never made pasta to eat alongside with it, as the breadcrumbs provide the starch.
I personally love stromboli but my family almost always makes it with some tomato sauce on the inside as well. I prefer them to calzone, because in my experience, calzone (at least in the US) never have tomato sauce in them but are served with sauce on the side. The best stromboli that I've had are like eating a baked, rolled-up pizza.
I would love to see an explanation of the garlic thing. My dad is not a fan of garlicky food, which is interesting. Yet a lot of Italian-American people do cook with a lot of garlic. My family thinks he's strange for not liking garlic, truthfully. It does seem we use it much more than authentic Italian dishes. And in terms of strongly tasting tomato sauces, we use simple sauces for some things, but in many dishes we jazz up the sauce. My dad, the garlic hater, still likes to add red wine, lots of herbs, a touch of brown sugar, among other things to his tomato sauce that he uses for many different dishes. My theory here goes back to poverty - perhaps it was tough to find the right quality or tasting tomatoes, or good olive oil, and the use of these additions was to cover up the missing flavor or provide something that was lacking with available ingredients.
My family does find that most Italian food in America is beyond terrible. We have to make it ourselves, or carefully find places that are actually good. High-end restaurants are no guarantee. I was at one boutique chef-owned restaurant and they put heavy cream in the carbonara! It tasted good, I guess, but it's not what I thought I ordered. It's tough to use online reviews to find good Italian food, too - a restaurant may be highly reviewed because the food tastes good to generic American people, but it tastes all wrong to me (typical sin I encounter, everything is sweet and/or tastes like it has Marsala in it. Or the opposite - it's so incredibly plain, the sauce tastes like watered down tomato paste). I sympathize with Eva and Italian-American food tasting wrong to her - but definitely there's a difference between Italian food in America and Italian-American food, and that line is tough to find and figure out what side you're on, since business have to survive and cater to the wider audience.
Perhaps at some point try food tours in Italian-American neighborhoods in the US. Might require a trip back to the East Coast though.
Lidia actually had a PBS show where she visited Italian neighborhoods across America and learned recipes.
I’ve found it difficult to find people who agree with me that it is impossible to find good Italian food in america. Even at the most expensive restaurants it can’t compare to my home cooking!!! It IS always way too sweet. Happy to find someone who agrees so I don’t feel crazy 😅
It does sound like a combination of adapting to new ingredients/availability, but also maybe a matter of catering to American tastes in general, as well as American preconceptions about what Italian food is? Similar to what “Chinese” food is in those old Cantonese-American restaurants compared with what people in that part of China really eat. It’s interesting with Chinese food because in many places the two exist side-by-side, many Americans going to the ones they’re familiar with while the newer Chinese immigrants go to the authentic ones.
That’s one thing about the Italian immigrants - they’re an old community who have been here several generations. My dad (who was born in 1927) used to talk about Italian immigrants in his childhood, but unlike Chinese, there is not that constant fresh blood from Italy like there used to be. Italian communities here have had a lot of time to get used to very different flavors and combinations, and inevitably let that into their cooking. I don’t necessarily think it’s a bad thing. But it’s a thing.
I’m part Greek, and lived in Greece for quite a while. And mostly I can’t stand going to Greek restaurants. None of it tastes right. And they don’t even have bread half the time, because Americans don’t care about it. They serve you pita, which would be absurd in Greece. Many Greek-Americans have gone the same way. The spanakopita, baklava etc. that they sell at Greek church festivals is almost always garbage. Harsh but true.
@@juanitacarrollyoung2979 I will check that out. Thanks for the tip.
@@samiam517 Definitely not crazy! Lots of people outside America generally think all of our food is strangely sweet. I was just telling my dad about this cannolo I ordered at a restaurant, it had so much sugar in it the subtle ricotta flavor was just destroyed. Even Italian desserts are made too sweet.
I grew up with Italian parents and grandparents (from Italy) and I didn't know what chicken parm was until I was an adult, and I have to admit. please don't hate me! but sometimes I'm in the mood for it! Growing up in the northeast, we had a summer garden and a winter garden. we never had any protein with our pasta, it was always the secondo. the last thing you made with veal looked like veal saltimbocca? What I notice most is that Americans will typically drown pasta in sauce any kind of sauce, and creamy sauces here are made with cream, like, alfredo, or cacio e pepe and carbonara. my mom became more Americanized as we got a little older and worked outside the home, she would make baked dishes and freeze them, we were 7 kids so that was a convenience she picked up from American moms. love your channel!
Marinara sauce is called that because it was popular with merchant sailors. “Salsa alla Marinara”, “Mariner style sauce”
Not Italian American myself , but I did spend part of my childhood living in New York’s little Italy. All of the dishes that you mentioned where quite common , although I should add , that chicken parmigiana was often served with garlic roasted potatoes, instead of pasta . The Sicilian grandmothers in my neighborhood, did not share Eva’s aversion to garlic .
The aversion seems to vary by chefs i think? Look at their video on cream/panna where she makes her own panna da cucina. She says there is not a lot of cream used in Italian cooking. Yet looking at another RUclips channel pasta queen,she is from Rome and has used cream in a LOT of her recipes
But so far I definitely prefer @Pasta Grammar recipes. Very rarely have i had trouble with Evas recipes 😊
I am sitting here in Campobasso enjoying your videos. Bravo.
@ 0:17 - "One wrong word about me, and you'll be sleeping with the fishes." heheh.
I could not go through life without some italian influence in it . Much respect❤❤😊
The Veal cutlet dish at the end looks delicious, thanks for sharing it! I've been thinking about many foods that have made it to the New World(USA) over many years and I have encounter that one thing that always happens is that the people that made it to the USA decades ago bring with them the country they left behind at the time. To that the education level and economic status influenced a lot. Yes, now I cans understand how The Italians may have served the chicken dish with Pasta to the new North American customer and from there it became the dish we now know. Thank you guys for all the great videos you make for the channel!
LOL LOL you gotta love this saucy Italian lady.. Its so fun to watch her.
Lidia ‘s story is very interesting! My daughter is always telling me how simple the food is in Italy. I’m very surprised that you use so little garlic. But what do I know, I’m Scottish and Irish. So no true experience with real Italian food. But I must admit that I do love the garlicky dishes! I enjoy your show.
Eva in English: "I don't want to be rude, but, let's say that, this is in Italy something that usually humankind... we don't eat". In Southern Italian it would be: "manculicani".
Our immigrants in America first gave importance to being assimilated, and in doing this they forgot the original cuisine until the Americans discovered it and then they made a fusion between the ancient and the American cuisine!
I believe that Italians who emigrated to America have never forgotten their cuisine despite the desire for assimilation.
My family did what could with the ingredients available. They planted gardens to have the necessary vegetables. They slaughtered their own animals sometimes. But it was never assimilation for the sake of introducing it to the unfamiliar.
New to the channel, but seeing how much Eva's technique outshines some of the people she's watching, I'll definitely be here for the long term. Going to go through some of your older videos soon and look for potential new recipes to add to my repertoire.
My mom is from Sicily she adds peas to her sauce when making pasta al forno, no ricotta but tops it w/ a bechamel sauce made w/ parmigiano and then bakes it. It's acutually good :)
Bottom line: Italian American food is mostly alternative or altered versions of real Italian classics... just kinda how Mexican American food isn’t quite authentic all the time here in America! It’s pretty much the same story with all “Americanized” food from other countries
Pretty much the same for every "ethnic" dishes everywhere else from their original place.
@@dayel11 LOL that’s just a different way of saying what I just said but OK
Didn't realize real Italian food doesn't use that much garlic. Guess it must've been all the vampires in NYC.
The best way to make the third recipe is to leave all the unneeded ingredients away and you end up with a delicious Wienerschnitzel :)
I agree with you Eva .. There is nothing like a home made sauce. Jar sauce no matter who is making it. WILL NEVER BE THE SAME..
I make something similar to the stromboli but I brush the inside of the dough before assembly with butter and sprinkle parmesan Cheese on it, then I layer pancetta, salami , and mozzarella fold it up egg wash and sprinkle on more parmesan. when it is finished baking I drizzle butter on top let it rest then slice it up. My Grandmother made something very similar with a few differences but I do this because of those memories.
Il successo dei Bastianich rimarrà sempre un mistero per me!!! 🤷♀️
Imprenditoria, non certa buona cucina. Io toglierei a Lydia la cittadinanza italiana!
Credo che la cucina di una qualsiasi persona italiana, farebbe comunque furore in America
Just to add, Marcella Hazan put both butter and carrots in various tomato sauces and she was Italian, not Italian-American. I know she was from the North and ended up living in Venice at the end of her life. Italian food is regional food and has many traditions.
Love Not Another Cooking Show!
My grandparents came from Mesagne of Apulia region and I remember them cooking pizza in a sheet pan with olive oil, romano cheese and anchovies, Italian donuts, Braciole, and later my mom made chicken parmsean with homemade breadcrumbs. So many other dishes no time to go on. We had a couple of small corner stores that sold some imported Italian items. Many of these Italian immigrants made do with what they had and even reinvented some dishes. By the way Please Do Not eat Veal it's such inhumane treatment to calves.
OMG right before you cut to it, I was thinking about that scene with Stanley Tucci..lol My Nonna always said pasta was a meal...not a side dish..lol
We dont call simple tomato sauce 'marinara' either. It was always 'napolitana" in our house. Carrots are put in commercial tomato sauce as cheap filler🫤
One that you didn't get here is Chicken Vesuvio, from Chicago. It's really good and fits in the category.
My Grandmother came from Italy, and we never served chicken parmigiana with pasta. We only cooked ground beef or pork with pasta.
“Marinara” (“of the sea” in Italian) in this context, does not refer to seafood. It refers to mariners (sailors) who would prepare a simple sauce while at sea. Marinaras use fresh tomatoes or passata, oil and then any basic flavoring (garlic, basil, etc.) that you like. The key is to cook it to increase the flavors.
Baked pasta (ziti, penne, etc.) IS from Napoli/Sicilia. It IS pasta al forno! It isn’t an Italian-American food at all. 😂
I don't think she would care, she seems pretty stubborn with the hate on garlic and anything labeled as Italian American.
@@coyotetrickster5758 I don’t feel that it’s hate. It’s just the point of the channel, to demonstrate a more genuine Italian food. The issue is that they focus on her feelings instead of doing research beforehand.
Every italian region has it’s own pasta al forno. It’s a traditional dish for sunday lunch with the family.
@@coyotetrickster5758 italian-american cuisine is very far from italian cuisine. In Italy we don’t use so much garlic, we don’t mix al the herbs together… it’s a different taste. I can’t say that it’s better than italian-american, but sometimes I myself find some italian-american recipes disgusting or, al least, senseless.
This type of marinara what you mean we use this just on our pizza ( Neapolitan pizza ) it’s just tomato sauce with a bit of garlic .
But we don’t use it in our pasta !!
Stromboli is a lot like a "Panino Napoletano" which is a tipical Neapolitan street food. I think both of you, Eva, Harper, could really enjoy it!
Very educational and inspirational.
Pasta Grannies here on RUclips is brilliant - little old Italian ladies making authentic regional dishes they’ve cooked for decades.
One of our favorite channels!
Hey! Where's the gabagool! The hate for chicken parm is hilarious and was surprised about the stromboli love. I haven't had stromboli since way back in middle school. I might have to make it sometime in the future.
My mother is Italian American. I really don’t want to eat chicken parm (or even just breaded cutlets) with a side of pasta. A ciabatta roll or some other kind of bread would be fine but not a big heaping mound of pasta that’s covered in even more sauce. Just give me some veggies with it and that’s enough. The cutlet is covered in breading anyway lol
When I think if Italian-American cuisine, I think of Spaghetti and Meatballs, Cioppino, Braised Beef in Tomato Sauce with Pasta, Chicken Parmigiana, Stromboli, Stuffed Pasta Shells, Manicotti, Ravioli, White Spinach Lasagna, Fettuccine Alfredo and Red Sauce Meat Lasagna. Then, dessert is either Cannoli or Biscotti dipped in red wine. The most traditional Italian-American Biscotti are the anise-flavoured ones with the little candy sprinkles on one side. Afterwards, there is ofttimes a digestif of Sambuca or Limoncello. That is the food that I have experienced in established restaurants in America that locals in Italian neighbourhoods have gone to for generations and in the homes of Italian-Americans.
You can get Veal Parmigiana as well as Chicken Parm in the New York metro area as well as Eggplant Parmigiana. Although I don’t like any of them. I went to Vienna last summer and had Wiener Schnitzel and was surprised that it originated from Milan Italy which had been ruled by the Habsburg at one point.
That "stromboli" strongly resembles ' 'mpanate ' which is something similar coming especially from Niscemi and Ragusa, both in the south of Sicily. The best ones are actually filled with cauliflower and prezzemolo. Another classic is with spinach and salsiccia. In the stuffing you will need to put olive oil as well and the crust needs to be drenched in sunflower oil, so it becomes even more crunchy.
My grandfather's parent's were from Northern Italy. The Italian dishes we had were never shy of garlic. His parent's loved garlic.
Every chicken cutlet parm is different. But...Peanut oil, butter, 4 cloves of garlic, fresh wet mozz......nobody does it like that. Marinara usually means a thin sauce with not many spices, like that which would go with a fish dish. That lady's jar sauce was more like a chunky tomato/garlic sauce.
Hey, Eva! Don't ever change! We need your tough love, if we are going to learn. ☺
❤️❤️❤️❤️🤤
Growing up in a predominantly Italian immigrant community in the 60s and 70s, we ate veal often, sometimes just the cutlet, sometimes veal, peppers, and onion sandwich, sometimes as parmigiana with a green salad or with stuffed shells.
Ava your right when she say marinara sauce you think seafood we never call marinara sauce And Yes we do have pasta forno with polpette so thankyou for clarifying the marinara sauce in the jar Caio ragazzi love you guys 👍🏼🙏🙏🙏🙏
Honestly, I noticed Babish sometimes bucks tradition to "improve" the recipe and then disses the traditional way without really understanding why it's done that way in the first place or that it's a regional difference to the dish.
Takes a lot for me to take a disliking to someone unless they're an asshole. But I'm not a fan because of that.
I'm not a big Babish fan. He does have good video production. I'll give him that.
His channel is more for watching than anything, way too many tools and ingredients most people don’t have access too. Can’t like because of that.
Babish is a tool
@@passdapo
That’s my beef with so many cooking channels. They use so much expensive equipment, as if the average american has all of that, and most don’t even give an alternative cooking method if you don’t have the equipment they are using. They’re all rockin’ the uber Vitamix type blenders, Kitchen Aid stand mixer, Breville food processor, high quality immersion blender, etc etc.
I get from the local food pantry because I am low income, so I try to find recipes online to make dishes with the stuff (I will often get things that’s I’ve never cooked with before), and these online recipes all use equipment I don’t have (and even if I could afford them, I don’t even have the room to store such big items in my shoebox of an apartment lol - currently the instant pot I got for $10 bucks at a garage sale is on the living room floor next to my couch 😂).
I’m not a fan . He is too much of a food snob. And yeah.. he rips on regional foods.