Enjoy 90 yr old Eleonora's saffron & potato ravioli from Sardinia! | Pasta Grannies
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- Опубликовано: 8 сен 2022
- Saffron is a herb which pops up in several different pasta dishes in Sardinia. And these ravioli are one delicious example! Gino and Agata's Agriturismo is called 'Agriturismo Sa Sienda' in Orroli.
For the filling:
5 medium potatoes, a handful of fresh parsley, 1 garlic clove, 1 egg, a generous handful of grated pecorino cheese, a splash of saffron water (about half a teaspoon), a pinch of ground nutmeg and pepper mixed together, olive oil for cooking, salt for seasoning
For the pasta:
500g of semola, 1 egg, warm water
For the sauce:
1 fresh bay leaf, 3-4 fresh parsley sprigs, 1 small onion finely diced, 1 clove of garlic, 500ml passata, a pinch of salt, olive oil for cooking. 
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The saffron water must be some kind of magical elixir as there is no way I would guess she is anywhere near the age of ninety. Another gem of an episode!
truly hard to believe she's 90! amazing.
I subscribe, I watch, I drool and I imagine.
I imagine living in these rural ideals.
Janet and I retired some years ago to an equally rural area of southern France, but these videos make me want to up sticks and move to Sardinia or Sicily. I do so love and admire these old folk (well, they're a damn site older than me) and their traditions. Life's best moments are the kitchen, the table, the wine - and the company, all annealed together with the sun and the olive trees.
As for this ravioli, MUST try it.
Oh my goodness you’d never believe she’s 90. I thought the preserving of the saffron so interesting. The ravioli looked delicious. I hope you all got a taste! Patti
I am going to make this today! I've left over baked potatoes, lovely overgrown herbs in pots and safron water left over from a pickle. So everything needed. It must be fate. Thank you again for a taste of culture and living history.
This is one of my two most favourite channels on RUclips.
Speakin’ Latin, makin’ ravioli, lookin’ 65, kickin’ ass, and takin’ names. What a nonna! Gotta love Sardinians. Lovely lovely people. .^_^.
It's just nothing but beautiful countryside again and again
She soo cool 😎...I miss my grannies 😔😌
4:45 The extraordinary smile and chuckle while Eleonora works the dough!! 👍🏼👍🏼♥
I love that she harvests even the saffron herself. Another treat!
Elenor’s has the most beautiful smile!
Her fingers are beautiful. Most people would scoff at me, but their shape and swollen joints indicates a life well lived. They show her life of work and care for others.
Bless Eleonoras soul, what a delightful recipe!
Und wieder meinen höchsten Respekt!!!!
90Jahre alt!!!!!
......nur von diesen Frauen können wir alle lernen!!!!!
Soooo schön!
DANKE!!!
I learned to cook in my French granny’s kitchen. And now I learn from these grannies. This channel is the best. Keep sharing the knowledge!
My aunt from Le Marche taught me to mix dough in a big bowl like that. Here in Pittsburgh, USA, everyone loves pierogies whether you're Slavic or not, and potato filling is the favorite by a long shot. I never heard of potato ravioli until recently, probably because so few Sardinians emigrated, but I can't wait to try it!
Great Pasta Granny, Seems a very contented soul. Was having a wee giggle to my self looking at her "Scone Shoes". From an old Billy Connolly sketch about how you cant buy these shoes anywhere, they just seem to turn up on grannies feet. His description of them is great & how if you mention scones in the shoes presence they march the grannies off to a tea shop some where.
Like her method to make the saffron go further, brilliance borne out of necessity. Will have to try it as I can go through a fair bit of it.👍
Looks a lovely Carb. rich dish to lull you into a torpor; which I imagine a lot of folks could do with right now.
Thanks as always. 🍝
hi James, I think comfy shoes gradually fill one's shoe shelf after one hits 50. And yes, this dish is double carb heaven but it's not heavy on the tummy. 🙂🌺very best Vicky
Pasta Grannies, the gift that keeps on giving!
That recipe looks amazing! Plus the scenery is beautiful. Her family is do lovely for helping her with the cooking. Thank you for the video!
Bravissima Signora Eleonora! Orgoglio Sardo di tradizioni centenarie! ❤️🌹
Ooohhh-- I love the saffron method. Now I need to grow saffron croci. Happy!!!
the " crocchi" are very limitate cultivar, the saffron is the better expensive spice in the World. In Sardinia we're the wild cultivar, but is forbiden leave out.
Another lovely recipe, and I love how she uses saffron.
The first time I saw potato ravioli was in Sardegna and I was skeptical. They were served with butter and sage, and it was like eating a cloud. Marvelous
amazing. she doesn't look near her age! and ps he said basil and it looked only like basil and bay leaf until the sauce that has the parsley bundle. regardless this is amazing.
What a lady 😍 Would love to try that saffron potato mixture on its own 👌🏼
She has a beautiful smile! When she smiled it made me smile. Her ravioli recipe looks absolutely delicious and the saffron tip was genius!!!
I love how she shows us the 'traditional' way of making the ravioli before switching to the pasta machine and the less time-consuming way.
Such a beautiful lady!!!! Looks delish.
What a sweet smile and little laugh 🌷🌷🌷
Fabulous. I loved all of it, as I do each week. Thank you for bringing these precious videos to all of us.
My husband liked this video very much, a little bit too much 🥺😛😋😍
I need to move there with her, Pasta Grannies fabulous as always!
How beautiful to see Nonna Eleonora being so vibrant at this age - and making such yummy looking ravioli 😋! Congratulazioni e tanti aguri from another Eleonora 😍
My FAV show♥️♥️ I love every and each of the protagonists from this show, they all are a book of life🙏🙏The quality of this show is so impecable that makes me smell and taste the food while watching♥️♥️🙏🙏
Looks yummy; she makes kneading the dough easy.
90??? No way!! Dang good genes.
이 채널 너무 좋아해요 사랑해요 할머니들!!!
Tutti a tavola! I can't even guess how many times I've heard and said that. :) I love potatoes almost as much as I love pasta, so this is right up my alley. If I was feeling lazy, I would just bake the potato mash, even without the saffron if I didn't have it. You should find someone in Liguria or Emilia to make you mashed potato and porri pie. It was my absolute favorite growing up.
quella è zona di coltivazione del crocco per lo zafferano. Da noi in Barbagia ricordo che nasceva spontaneo. io non faccio questi, faccio " is culurgionis" cerca la ricetta. transalte, please.
Just reminds me of a PBS show that I used to watch when I was a little kid, even the narration.
That looked damn tasty.. 👍
This would be an excellent fall or winter meal on a Sunday. Thank you for sharing.
I will gladly volunteer to be adopted by an Italian Nonna. That life looks like a dream.
So delicious.🎉🎉🎉
Non conoscevo questa ricetta dei ravioli pur essendo sarda, non vedo l'ora di provarli . Complimenti alla cuoca ❤
Ogni zona ha la sua versione sia di ravioli di ricotta sia quelli di patate .
I hope this recipe made the new Pasta Grannies cookbook I ordered!!! I’m trying to grow the saffron crocus right now! Just planted the bulbs last week!!!
The potato mixture would be great for gnocchi I think.
Great idea! (-:
everything's fresh! i love it!
To Die For! 💛
Thank you for capturing this learning. It's so important...and delicious.
Look fantastic!
How in the world is she 90? Amazing!
*"she is 90, she looks younger"...it's normal in Sardinia, it's a blue zone with one of the highest rate of centenarians in the world and sardinians are some of the healthiest people in the earth*
yes indeed, but don’t believe that the so called blue zones are plant based, that’s pure propaganda
@@truthfulfree *Lol, are you telling me it? Sardinian put meat also in some traditional cookies and sweets, such as lard, cheese and pressed cakes of pork*
This time next week, all being well, I will be in Italy. It has been a long time since I was there...2019. I can't wait. Excitingly, I have received notification that my book is on it's way...but I can wait a bit longer until I arrive home. I will keep my eye out for a giant rolling pin too😁😁 I noted the address.
hi Janet, enjoy your holiday and the book. Please note if you buy a long rolling pin (mattarello) you will need to put it in the hold if flying - they don't allow them in the cabin. 🙂🌺 best wishes, Vicky
@@pastagrannies thanks Vicky. I come by train from Paris. Last night I slept in Milan. Tonight I am in Venice. I went to my favourite baking shop...the one where I bought my never to be used pasta cutters😁😁😁looking for a lasagna slice which I bought before as a little present. Nothing doing so I had to impulse buy! I am back in Milan so I am going to Google for a rolling pin if I don't find one before. Padua. Verona. Chioggia....so many plans.
It's interesting to see how the humble potato, a New World crop, has traveled all over the world and contributed to the health of strength of all people.
love saffron in this receipe
she looks amazing
Questi sono tesori 👏👏
Having a rough day. Needed this post.
I love the saffron tip
This brought memories of my Grandma DeYoannes from Turin, a different region but the same assured old time ways in the kitchen. And I have her wonderful ravioli recipe which I have made before and it is sooooo delicious!
Thank you! This was the best ravioli I ever made!
She's sooo cute!!
Sei molto brava,Nonna! Grazia!!!
I needed this. I'm really struggling with the death of HM the Queen.
I heard from my friend in Oxford today who said that the entire nation is in a state of shock. God rest her soul.
Eleonora you are a mountain of knowledge and to see how happy your smile is made my heart sing! and your ravioli made my mouth water. I am so happy to hear you give the advice to everyone that a little saffron goes a long way, I have heard many a celebrity chef pronounce " add plenty of saffron" it makes me scream ' I dont want medicine thank you"! Thanks PG team. Ramon.
hi Ramon, I also like Eleonora's idea of freezing the saffron liquid. 🙂🌷best wishes, Vicky
@@pastagrannies Absolutely, I am going do that in future😉Thank you Vicky.
one of the few who doesn't use an egg for a hundred grams of flour, pretty good you don't see that often anymore.
She then added water to the dough. That's why
You have a great job. Going round to all these wonderful women and eating and get paid for it. 👍🤩
Bellissima nonna Eleonora buon Natale e felice Anno nuovo 🤗🤗🤗🤗🌹❤️I know how to make culurgiones but I don't use saffron.
❤️❤️❤️
90 yrs :O you need to start asking these grannies what is their secret! I wouldn't give her more than 60
That looks wonderful! I'm going to plant some Saffron crocus and I was wondering how to process it. Do you know what her proportion is?
In the US there a lot of 70 yo women who wish they looked that good! Must be the fresh air, good food, and a happy life.
🤤
SHE'S NINETY??? Oh wow. Looking mot one day older than 65 :)
Beautiful.
She's such a delight :)
Her smile lights up the place. I notice she used very little sauce on the ravioli. Do you find it common in most of Italy? In America we drown the pasta.
hi Tish, the sauce is called 'condimento' in Italian which translates as dressing or seasoning, which gives you an idea of how much to use. 🙂🌺best wishes, Vicky
90?? She's as spry as a 50 year old!Must be the fact she's single and child free. I love that she scoffed at the idea of being the man's mother, "I'm an elderly miss!" I say this as a woman who married at 20 and had my first baby a year later, she's a wise woman! 😂 She is a fountain of youth!
Do not put such disgracefully tendentious child-free campaign here..
This Is The Most stupid think I Ever heard
@@gilanganeh1 thank you
spry as a 50 year old? Damn i'm 54 and child free and she's a million times more spry than me. God bless her. I wish I had her strength, energy and all.
Science does show having a child ages a woman on a cellular level. It’s just a biological thing and like anything in life a trade-off.
People who get touchy about this subject are just reflecting their own doubt about their own choices, I think. But none of us has anything to say about anyone else’s life. Everyone has their path and the only choice is to walk it with gratitude and faith, not knowing when it will end.
@PastaGrannies: quick Question: in the video you say twice Parsley while Gino clearly states that he picks basil! Who is correct? I guess both would work but the taste could be quite different... thanks for the videos!!
That's definitely basil, in the second pot.
No skiveda but shivedda( double d sound hard) is pronuced.
thank you for the correction. 🙂 best wishes Vicky
Similar ingredients to Culurgiones
Hey check out ' not another cooking show' channel. He uses your cookbook in his latest show!
I’m intrigued by the cactus growing in their garden. Is that native to the region, or did they simply think it would be nice to have nopales and prickly pear at the ready?
I think they planted them for the fruits. These plants can be quite invasive in the Mediterranean. In former times those cacti were imported from America to harvest cochenille. In some areas I have seen these cacti planted as fences - better than barbed wires. On a trip to the Prince island near Istanbul my brother fell into one after the donkey he was riding stopped „working“ at full speed. Fond childhood memories.
*There aren't native cactuses in Sardinia, which is located in a 4 season temperate climate zone, that plant is an Indian fig endemic to the Americas not Sardinia*
@@Malleus_Maleficarum_ I like “Indian Fig”. I’d never encountered that name for it before, but It’s much more appealing than “prickly pear”, if perhaps a bit imperialist.
@@DavidFSloneEsq *the fruits are edible, you can also make marmalade from them*
Who was the pretty girl at the end of the video?
Vicky, had accident & in hospital, post when I can
oh no, Steve, I'm very sorry to hear that! If and when you are able, please email me vicky@pastagrannies.com and tell me you are okay? very best wishes for a speedy recovery, Vicky
I'm no expert, but it looks like she's done this before... 🤔
Not a ladle, but a straining spoon.
OMG... Eleanor’s looks 65 or 68 at most, not 90 !!!
It bothered me she didn't take a single bite!?! What the heck
JEsus the nephew can't buy her a new pasta machine with a clamp??
The clamp would not fit the table - and we had asked Eleonora to move outside for filming, because of the light. 🙂 best wishes, Vicky
@@pastagrannies great episode, I have watched a ton of them, this one was in my top 10. Great job on making this channel.
thanks Rob!
Ninety years old??!! She seems twenty less!!!!!!!!
No, no, no, no... no... I say that that woman is barely 60, I refuse to believe that she's 90 😮
I do not think it is appropriate to be thinking of pasta when The Queen has has just died. I think it's disrespectful.
You're right. It'd be more appropriate a pizza recipe: a Margherita.
Oh c'mon she wasnt Jesus
And yet, here you are watching this video, and complaining... and feeling extra specially virtuous for doing so.
I think in Italy we can go perfectly on with our lives, even if the Queen of England is died. She represents nothing for us. Don't you think?