Wow Anna speaks the same way my mother did, she grew and lived not far from Naples before she came to North America, da mana fredda .... She also put the yeast from the bakery shop in the freezer to use it when needed. Me vedono a television....so beautiful ... tutto qu'ando....the Neapolitan dialect cannot be missed. Greatful for these Nonnas that not only make your mouth water but your heart smile with warm memories. Tutti qua a pizza è pronte. Thank-you Vicky warms our hearts always. Mille baci a Nonna Anna.🙏🙏🙏🥰💖🥰💖🥰💖😋😋😋😋😋
Those looke so amazing!!! And, Anna, thank you for admitting you were nervous - but you needn't have been. You were brilliant! I would love to sit in your kitchen and just chat. Thank you, Pasta Grannies. Another amazing woman introduced to the world.
My Sicilian grandmother used to make something similar to these. She would make foccacini which look the same size as Anna's fried dough rounds. Nonna Rosa would fry hers in olive oil after they were light and fluffy. The foccacini were heavenly and Anna's cooking takes me back to my youth when Nonna was in the kitchen! :)
I have to admit that as someone with family from Southern Italy, these are my favorite episodes (but I love them all). Anna's smile as she presents the finished product is so lovely. I could smell these delicious pizzas from my laptop in NYC. Thank you so much!
Warm hands, warm heart. Pizza frite. Having made plenty of pizza I have not fried it this way. I, too, also use oil to help with the crispness. Anna makes a “simple” farmworker’s lunch with the care of a top restaurant. I can practically taste them from here. Thank you for another great episode and Anna, may you continue to make these delightful treats in good health!
The Masterchef logo being blurred in a few early shots and then appearing uncensored for long shots later on had us rolling with laughter. Editor clearly (and probably rightfully) threw in the towel. Love it.
These treats look absolutely amazing…such simple ingredients to make a delightful treat to share with family and friends. I could see how proud Anna was while watching you enjoy her little, fried pizzas! TFS, Sharon♥️🤗🍕
Fabulous and nothing was too much trouble for the perfect result, what a joy to watch and learn. My family also from the same area so we were always given pizza with tomato and anchovies with olives also, such wonderful memories. Thank you for the treat!. Ramon x
Hi Vicky, I’m pleased to see you and your videos again. Someone said that even the sole of a shoe is good when fried, therefore something that is already good in itself will increase its deliciousness to the square or cube when it is dipped into the pan. So a big applause for the old lady who prepared them and for you for choosing such a particular and wonderful recipe in its simplicity.
hi Andrea, how are you! Good to hear from you. You're right: fried anything is delicious, though I cannot handle it when a) the cook has reused the oil too often and b) not fried at a high enough temperature, so the food is soaked in oil. It's definitely an art! 😁 😁 best wishes, Vicky
I'm so glad I've seen this recipe from this two great ladies I'm gonna cook the 😋same dish... Also I felt very sorry for the old lady for telling her life story.. how she lost her mum and how she had to marry with 17 just to get away from her stepmother😏but luckily she did well😇🙏🏻 after all her struggles. Having her own family and cooking and enjoying life with her daughter and her 💟Family much greetings💐 and God's blessing 🙏🏻🍀ciao! Francesca 💟
Can't go wrong with frying a bread-type thing! I like Anna's enthisiasm, and am delighted that she has a local olive shop/that the town can and does support the specialism.
oh how i smiled as she cooked 🍕and spoke with that napolitano accent 🎶 so many joyful memories arose within me … life is beautiful as are Anna’s pizette🍕 🇮🇹
My mother and her parents were born and raised in Naples. Anna’s dialect is hard core; I had to listen twice to catch it all. What a great memory! Thank you Vicky. And BTW, Vicky, you are one of those rare and fortunate women who becomes more beautiful with age.
Thank you ☺️🌺 🌺 what a lovely compliment to read on a Sunday morning! Yes, Anna's dialect is tricky - we had to ask her daughter to help with the subtitles! best wishes, Vicky x
@@pastagrannies I tried it Anna's way. I only kneaded the dough lightly 3 or 4 times and as expected, I got a lighter dough with more oven spring. I make thick crust Sicilian style pizza. You can teach an old dog new tricks! 😁
Wow. Anna. This was torture to watch in Canada. 🇨🇦. And I want some now. Only can imagine how super super delicious this must be. We are from Avellino. What a cute lady she is. ❤❤Love her to bits❤
Thank you, Anna. I will put this one straight to the top of my list of must-do inspirations I have found on this channel. Perhaps I will try it on camping trips out in the Australian Outback.
I am a new subscriber.. and just come across your channel. I spent all day binging it uesiand then go the urge to go to my 24hour supermarket to make pasta! Unfortunately they do not sell the flour but I have ordered it online. I tried the usual extra sived flour but the pasta was extremely tough... im looking forward to trying your recipes with the correct ingredients .. thank you Sam Edinburgh
Welcome to Pasta Grannies! Plain flour can have higher protein/gluten levels than 00 (which is usually around 9%), and it would need a good hour or so to rest before rolling 🙂🌺 best wishes, Vicky
My grandmother from Calabria fried pieces of leftover bread dough like this, but she just sprinkled them with sugar. She called them "fried rocks" in her dialect.
I like mini pizzas because i can add what i want, & i am the only one who likes anchovies and spinaach , & a lot of garlic & shallots on mine on mine in the family
hi Douglas, it's the Masterchef logo which I found very distracting and dominant (good design therefore!), also I wasn't sure about the legalities of potentially 'using' their trademark, so I got the editor to blur it so we could focus on Anna. That hasn't worked for you, apologies! 🙂🌺 best wishes, Vicky
It's usually better not to fry in olive oil, because it's got a strong flavour that covers the other ones. Not to mention that it's quite more expensive!
Marcella Hazan believed in frying in olive oil and could be quite condescending to the people who said you shouldn’t. My brother, a CIA trained chef, would mix half and half EVOO and vegetable oil, and it came out fine.
A famous logo - I have a feeling I'm supposed to license the use of someone else's trademark (ie pay for its appearance) which I'm not going to do! 😊 best wishes, Vicky
Wow Anna speaks the same way my mother did, she grew and lived not far from Naples before she came to North America, da mana fredda .... She also put the yeast from the bakery shop in the freezer to use it when needed. Me vedono a television....so beautiful ... tutto qu'ando....the Neapolitan dialect cannot be missed. Greatful for these Nonnas that not only make your mouth water but your heart smile with warm memories. Tutti qua a pizza è pronte. Thank-you Vicky warms our hearts always. Mille baci a Nonna Anna.🙏🙏🙏🥰💖🥰💖🥰💖😋😋😋😋😋
'no, obviously I buy olives at the shop that sells olives' - love it 😂
Those looke so amazing!!! And, Anna, thank you for admitting you were nervous - but you needn't have been. You were brilliant! I would love to sit in your kitchen and just chat. Thank you, Pasta Grannies. Another amazing woman introduced to the world.
My Sicilian grandmother used to make something similar to these. She would make foccacini which look the same size as Anna's fried dough rounds. Nonna Rosa would fry hers in olive oil after they were light and fluffy. The foccacini were heavenly and Anna's cooking takes me back to my youth when Nonna was in the kitchen! :)
That sounds delicious!
I have to admit that as someone with family from Southern Italy, these are my favorite episodes (but I love them all). Anna's smile as she presents the finished product is so lovely. I could smell these delicious pizzas from my laptop in NYC. Thank you so much!
Warm hands, warm heart. Pizza frite. Having made plenty of pizza I have not fried it this way. I, too, also use oil to help with the crispness. Anna makes a “simple” farmworker’s lunch with the care of a top restaurant. I can practically taste them from here. Thank you for another great episode and Anna, may you continue to make these delightful treats in good health!
I hope you put this one in a cookbook! It looks delicious! Well done to this beautiful Nona!
Nonna.
Thank you Anna and Vicky for bringing some warmth in my heart as it’s been a sad week in the states. ❤❤❤
You’ve got a warm heart Anna ❤️❤️❤️
Each Friday I enjoy learning about the grannies and how talented they are. Anna is a real force and clearly produced a terrific dish of mini pizzas.
The Masterchef logo being blurred in a few early shots and then appearing uncensored for long shots later on had us rolling with laughter. Editor clearly (and probably rightfully) threw in the towel. Love it.
Usually we never pay attention to clothing or logos. BUT when they blur them it becomes a focal point! Distracting away from the real topic - COOKING!
I think legally I have to get permission and/or license the use of someone else's trademark 🙂 best wishes, Vicky
Anna❤ thank you ❤
She Enjoys Teaching - 😊❤👍
Grazie Anna.My mum used to make fried pizza. She was from Torre del Greco and I loved hearing you speak in dialeto x ciao da Galles x
These treats look absolutely amazing…such simple ingredients to make a delightful treat to share with family and friends. I could see how proud Anna was while watching you enjoy her little, fried pizzas! TFS, Sharon♥️🤗🍕
That's true Sharon x
Fabulous and nothing was too much trouble for the perfect result, what a joy to watch and learn. My family also from the same area so we were always given pizza with tomato and anchovies with olives also, such wonderful memories. Thank you for the treat!. Ramon x
Brava Anna!!! She is a gem and I love the montanarine!
Hi Vicky, I’m pleased to see you and your videos again.
Someone said that even the sole of a shoe is good when fried, therefore something that is already good in itself will increase its deliciousness to the square or cube when it is dipped into the pan.
So a big applause for the old lady who prepared them and for you for choosing such a particular and wonderful recipe in its simplicity.
hi Andrea, how are you! Good to hear from you. You're right: fried anything is delicious, though I cannot handle it when a) the cook has reused the oil too often and b) not fried at a high enough temperature, so the food is soaked in oil. It's definitely an art! 😁 😁 best wishes, Vicky
Holy words, in fact I always use fresh evo oil or peanuts oil and guess what… a thermometer 🌡️
That way even fried food can be “healthy”
They look so delicious, wonderful job 👏 Thank you so very much for sharing your recipe with us! 🫶💖🦋
Thank you for leaving a lovely comment x
I'm so glad I've seen this recipe from this two great ladies I'm gonna cook the 😋same dish... Also I felt very sorry for the old lady for telling her life story.. how she lost her mum and how she had to marry with 17 just to get away from her stepmother😏but luckily she did well😇🙏🏻 after all her struggles. Having her own family and cooking and enjoying life with her daughter and her 💟Family much greetings💐 and God's blessing 🙏🏻🍀ciao! Francesca 💟
Che buone! ❤❤❤❤
Adoro Anna. ❤
Can't go wrong with frying a bread-type thing! I like Anna's enthisiasm, and am delighted that she has a local olive shop/that the town can and does support the specialism.
oh how i smiled as she cooked 🍕and spoke with that napolitano accent 🎶
so many joyful memories arose within me … life is beautiful as are Anna’s pizette🍕 🇮🇹
My mother and her parents were born and raised in Naples. Anna’s dialect is hard core; I had to listen twice to catch it all. What a great memory! Thank you Vicky. And BTW, Vicky, you are one of those rare and fortunate women who becomes more beautiful with age.
Thank you ☺️🌺 🌺 what a lovely compliment to read on a Sunday morning! Yes, Anna's dialect is tricky - we had to ask her daughter to help with the subtitles! best wishes, Vicky x
I really enjoyed Anna's passion for making her mantanarine. Great video!
Thank you! Yes, it is contagious
Looks yummy. I knead pizza dough a lot more than Anna does. I'll have to try it her way. Thanks Vicky and everyone at Pasta Grannies!!!❤❤❤
Yes, do try! And thank you x
@@pastagrannies I tried it Anna's way. I only kneaded the dough lightly 3 or 4 times and as expected, I got a lighter dough with more oven spring. I make thick crust Sicilian style pizza. You can teach an old dog new tricks! 😁
Semplice e buone.
Great job to Vicky and her crew
Thank you!
Wow. Anna. This was torture to watch in Canada. 🇨🇦. And I want some now. Only can imagine how super super delicious this must be. We are from Avellino. What a cute lady she is. ❤❤Love her to bits❤
hi Hope, yes, they were super delicious! 😁 best wishes, Vicky
I love fried pizza or as we call it here in USA, in the Italian community, Pizzales! Hmmmmmm, my fave!!
Brava Anna! ❤
❤
Mmm mmm mmm ❤
LOVE the Neapolitan dialect - I can almost hear my nonna!
That's so nice x
I was so looking forward this episode :D
Great! Did you like it?
@@pastagrannies I loved it
Nice 🍕
Thank you, Anna. I will put this one straight to the top of my list of must-do inspirations I have found on this channel. Perhaps I will try it on camping trips out in the Australian Outback.
Yes, do try them and let us know how they turned out x
I want to make these in theUSA!
❤❤❤❤❤
I am a new subscriber.. and just come across your channel. I spent all day binging it uesiand then go the urge to go to my 24hour supermarket to make pasta! Unfortunately they do not sell the flour but I have ordered it online. I tried the usual extra sived flour but the pasta was extremely tough... im looking forward to trying your recipes with the correct ingredients .. thank you Sam Edinburgh
Welcome to Pasta Grannies! Plain flour can have higher protein/gluten levels than 00 (which is usually around 9%), and it would need a good hour or so to rest before rolling 🙂🌺 best wishes, Vicky
These look like Chilean sopaipillas!!!
My grandmother from Calabria fried pieces of leftover bread dough like this, but she just sprinkled them with sugar. She called them "fried rocks" in her dialect.
How interesting x
I like mini pizzas because i can add what i want, & i am the only one who likes anchovies and spinaach , & a lot of garlic & shallots on mine
on mine in the family
Great combination - and yes, you can put anything you like on top!
She reminds me of my grandma.
❤
❤❤
Wondering why you blurred something on Anna’s shirt? I noticed immediately.
hi Douglas, it's the Masterchef logo which I found very distracting and dominant (good design therefore!), also I wasn't sure about the legalities of potentially 'using' their trademark, so I got the editor to blur it so we could focus on Anna. That hasn't worked for you, apologies! 🙂🌺 best wishes, Vicky
Are they Fried in olive oil?
I think she fried them in corn oil. But I wouldn't be opposed to olive oil.
It's usually better not to fry in olive oil, because it's got a strong flavour that covers the other ones. Not to mention that it's quite more expensive!
Marcella Hazan believed in frying in olive oil and could be quite condescending to the people who said you shouldn’t. My brother, a CIA trained chef, would mix half and half EVOO and vegetable oil, and it came out fine.
Corn oil x
No, in sunflower oil
Napolitan dialect is another language!😅
Yes!
Vicky how many grams in half cube of fresh yeast .
12g
Thank you very much@@stefanocamoni229
Does anyone know how much yeast in a cube?
24/25 gr usually
why the blurring?
What is being blurred out on her chest???
A famous logo - I have a feeling I'm supposed to license the use of someone else's trademark (ie pay for its appearance) which I'm not going to do! 😊 best wishes, Vicky
The area looks terrible, though 🥺no green just houses and rocks?
Dear Zeynep,
This is another example of what I wrote you before: where is the recipe and the amount of ingredients?! 🤔
It doesn't cost anything to be kind, especially when you're wrong. The recipe is in the video description, click on the title.
Sadly corn or any vegetable oil is really bad news for your health, please use beef tallow.
❤❤❤