We love investigating hidden gems of Italian cuisine! Let us know if there are any amazing dishes from a culture you're familiar with that deserves more attention!
As you two discovered, Oaxaca is overflowing with amazing dishes. One that doesn’t get much attention is sopa de guías. It’s a vegetable soup with made with squash, corn, and squash vines used as greens and has what are called chochoyones, which are kind of like flattened dumplings/gnocchi made from corn masa. It’s super simple but utterly amazing. They also have another soup called caldo de piedra (I.e. zuppa di pietra) that is a shrimp soup. What makes it unique is that it is made at the table, as the name suggests, by dropping a scorching hot stone heated in a roaring fire directly into the bowl of ingredients where it cooks right in front of you. ¡Muy sabroso!
What an interesting dish! My family is from Molise and I’ve never heard of pampanella. Although Molise is small, it’s geographically and climatically diverse. This diversity gives rise to different ingredients, cooking techniques, etc., so it wouldn’t be surprising if this is an extremely local dish. Having never heard of pampanella, other than surmising that it’s delicious, I can’t say much about it, but I can comment on the Molisano notion of what constitutes a “little bit”of an ingredient! Forty years ago, right after my grandmother died, I realized that my 90 year old aunt, an outstanding cook, was the only surviving family who was raised in Molise and who knew how to make all the family recipes. One afternoon, I asked her how to make our family braciola. She started telling me the ingredients, which included, a “little bit” of lard, salt, pepper, basil, garlic, parsley, etc. When I pressed her on how much a “little bit” might be, she told me go to the store, get some meat, and she would show me. After she laid out the meat, she covered it with enough lard so that you couldn’t see the meat anymore. The next ingredient was a “little bit” of ground black pepper. For that, she took out one of those circa-1900 grinders with a huge hand crank on top and a drawer on the bottom where the ground ingredient would go. She put enough pepper in that thing to choke a horse, cranked away, pulled out the drawer, and put enough ground pepper over the milky white lard that was already on the meat to completely obscure it from view. Then she looked up at me and said, “See? Just a little bit!” She did laugh when she said it, but went on to explain that, except for baking, she never measured anything. You use what you like. Parenthetically, my family’s home town is Ferrazzano, and a lot of our family dishes were as spicy hot as anything I’ve eaten in my life. When the locals tell you that some people make pampanella with a “little bit” of hot pepper, that dish could be incendiary! Thanks for another great episode!
I love this. My Texican (is what I call those who reside in Texas, being one myself) Grandmother was the same: a 'little bit' depends on the cook, and the loved ones they are cooking for.
Delightful story about your aunt! Thanks. It reminded me of my grandmother's story about Galatoire's Restaurant in New Orleans. As our family lives on the Mississippi Gulf Coast with long and deep ties to the French (not Cajun, and not being disparaging at all) culture of Louisiana and New Orleans and going back more than 6 generations, it was and is common that when in New Orleans we'd go to Galatoire's for lunch or an evening dinner. One time (possibly in the 1940's), and I don't remember the dish she had, my grandmother was so impressed with a dish that she asked the waiter if the chef would give her the receipt. Shortly thereafter the chef invited her to come into the kitchen and he'd tell her how to make it. Equipped with a pencil and pad she did just that. She always laughed about this when telling the story. He explained how the dish was made and started giving her the ingredients list as he explained the dish. She said he had a strong local French accent which she was able to understand easily, having been tutored from primers in French by her own grandmother in the early 1900's. He said, "Put in some garlic." and she asked, "How much garlic?" He replied, "You like garlic?" And she replied, "Yes I do." Then he said, "Den put in LOTS!"
Funny thing is that despite the huge amount of spice, the end product is not spicy at all! More of a sweet pepper paste. Even little kids enjoy it without problems.
FYI: The reason why some people don't know about Molise existence is because until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy.
And, Molise IS discoverable in Wikipedia as your entry shows, but when that Italian looked it up he said, "Non esiste!" So, I'm thinking perhaps the Italian Wikipedia is somehow prejudicial and refuses to list Molise! 🤣🤣🤣
@@qdaniele97 yeah I knew that and was responding with my own joke that it must be because wikipedia.it refused to acknowledge Molise, thus the LOL faces.
As a Hungarian, a citizen of a land where both sweet and spicy paprika are used in several dishes, I wonder how come this is not a Hungarian dish :))). It has basically no ingredients we wouldn't use for a dish, except white vinegar. It's a must try for me. Side note: if anyone plans to make the dish at higher temperatures to shorten the time to finish, I don't recommend it. Paprika can burn and become bitter easily.
@@tyreesetranh4074I grew up eating a lot of Hungarian cooking and I thought it wouldn't surprise me if some folks fled across the Adriatic from that region and took their food traditions with them.
I was thinking the same thing. This seemed more Hungarian than Italian. I'm German by heritage but I do love paprika on almost everything. I am for sure trying this!
As a native Molise inhabitant I am overjoyed that you managed to try true Pampanella and enjoyed it! I always thought it’s a fantastic dish and it’s a shame that it’s not well known. The fact that you Harper went so far and tried to make your own version really shows How much you enjoyed it. I am really impressed and definitely appreciate the effort. As your first try you really did a terrific job. Definitely make the paper more wet next time and keep it on during the whole cooking. Adding pork belly and ribs in the mix when cooking definitely adds more overall flavour to the final product. And yes, panino with pampanella expecially coupled with a ciabatta di grano duro is definitely a thing 😂
My parents are both from San Martino in Pennsilis. We are so proud that Ava and you are honouring our local specialty dish. We make this dish at our home here in 🇨🇦. Our only difference is we pour a 1/4 cup of vinegar into the dish right at the end to add a bit of tang. This is a lovely dish to serve with rapini.
Did 4 pounds of country ribs with extra meat on them. But I did my Italian Grandma's version of pork chops, peppers and potatoes. So I laid the meat on top of the veggies and slow cooked for about three hours. It was amazing. You're right the paprika adds a kinda tomato taste/sauce. Very nice recipe. Thanks. Reminds me of my Grandma's cooking!!!
Eva's "can I do the honors" and subsequent mamamia hand-flap has to be the ultimate next-level seal of approval. Can't wait to try it and hope you feature more obscure Italian dishes like this one.
I made Pampanella for Sunday dinner. My girlfriend was skeptical about using so much paprika. But everyone absolutely LOVED it!!! It is amazing! I used pork loin and baked it in the oven at 300F for 2.5 hours covered with aluminum foil. It was so tender and tasted amazing. This is a recipe that will be a part of the regular rotation. Thank you so much for introducing Pampanella to your audience! It's great!!!
You stole my heart with this video. My beautiful wife was born less than 40 km away from San Martino in Pensilis, in a town called San Bartolomeo in Galdo, and that region is so hilly and rural that it takes nearly two hours to drive between the two. San Bartolomeo is in Campania's far northeast corners, just several km from both Molise and Puglia, but the people there look like Molisano -- short, beautiful and with almond-shaped, light-brown eyes (though my wife is a green-eyed exception). They also are closer to the regional Molisano capital of Campobasso then they are to Benevento or the closest Puglian city of Foggia. And my mother-in-law makes cavatello exeactly as they do in Campobasso, rolling each piece with her thumb. Many were traditionally shepherds and nomadic and the paths they took historically can still be seen from the air. I've never been to San Martino in Pensilis but I've been as close as Larino, where I sourced the best olive oil I ever tasted, made communally in a manner that dates back centuries. That town also has a historic bakery whose bakers would collect the risen doughs from each households, the matriarch of each who would mark the top with her large house key -- so the baker would know which breads belonged to which houses.
Having visited my Italian family in Castropignano 2 years ago, I can tell you that Molise DOES exist and it's beautiful. Nonetheless, this dish is new to me and I can't thank you enough for bringing me a new dish from my ancestral home. Grazie mille!!!
Country style Pork ribs were always my favorite go to pork to use. I worked as a grocery clerk and I could pick up a pack when I needed them. Then one day the price per pound doubled and it not only broke my heart but my wallet and I could only afford them rarely. With three growing boys to feed it took more than I could usually afford. Now that they're grown and gone I may give this a shot for me!! 😂 Thank you Harper and Eva as well, great video offering. ❤
I will definitely try this. The fact you can make sandwiches out of it means I can use the leftovers for work lunches, and the Hungarian in me was excited to see a dish with so much paprika in it.
Shared the recipe and we’re going to do a Sunday feast when the boys get back from Sicily. My whole extended family loves your channel. Its a Sunday ritual.
Just made this, and it was great! Slight mods, based on other recipes I found online were the addition of garlic powder to the "rub", along with chopped fresh garlic (so, extra garlicky!), and wine vinegar during cooking, plus extra after (so, a little extra vinegary, based on your experience.) I also used a silicone baking mat to cover the pan, and that worked really well. We get country spare ribs with the bone on around here (North of Boston); they are actual ribs, but very fatty and meaty, so perfect for this. They're also the cheapest cut of meat in the whole store (usually $1.79/lb or less at Market Basket), so this is a great economy recipe.
You guys have the best rapport with your audience. I feel as if I could come over to your house for lunch. I feel like I've known you for ages. Great food and fantastic videos, even the editing. Love you guys, Buon appetito.
My partner’s father was from Molise. I fell in love with this dish when I had it too!!! I’m so happy to see it on here 🥹🥹🥹🥹
2 месяца назад+5
Can I give you a suggestion ? I'm an Australian living in Italy who holidays several times a year in the north of Puglia , very close to Molise. I' ve come to love this dish which I recreate this dish at home , experimenting a little like you have here. Use the vinegar instead of the water at the start , gives the taste and does the same job ! I also add at the end after tasting it. Oh , and I've had pampanella in a panino in a bar in the area . Perhaps yours is a first in the USA !
I'm so glad you're doing this recipe....after seeing you video on Molise (Where my family is from) , I tried to find a recipe and make my own. I didn't find much info so I just winged it. I liked it but was never sure I'd done it correctly. I've been using Calabrian Hot pepper powder and sweet pepper powder and country style ribs. The last time I did it I used my Sous Vide to cook it and it was wonderful.. Some thing I didn't do was slicing the meat before cooking....next time. Going shopping today, so pork goes on the list .😊
Amazing, never heard of Pampanella. The beauty of Italian cuisine is it's so regionally diverse. Even from town to town you find different signature dishes. This is why you cannot have the complete Italian cuisine experience without going out of the way and find all these hidden gems.
It's far worse than just regional. It's different household to household 🤣. My mom and my aunts were all taught to cook by my grandmother,and all of their food tasted different.
Great dish! There are a few similar stews/roasts and spezzattini along the Adriatic coast, especially in Abruzzo/Molise areas. For example, in the town of Nereto in the province of Teramo in Abruzzo there is a goat stew with fresh red sweet peppers instead of paprika, similar to this. It also has a bit of acid, usually white wine but some families use a touch of vinegar and it's also seasoned with cloves. I wonder if these dishes came up from the cross-cultural interchange across the Adriatic over the years.
My fathers family is from Campobosso, region of Molise. I've never heard of this dish. Sounds so good. Nice to see Harper cook. It's cool to see how passionate he is about Italian culture.
My Fathers family is from Molise Region...Busso specifically. We've never had this but it looks amazing ... Oddly my father hates garlic, so maybe that why we never had it lol...I love garlic so I will definitely make this.
Recently my sweetheart and I (but mostly she) decided to try our hand at raising a couple of pigs here on our little empire of dirt in fly-over country (Illinois). They reached hog size over the last month and after being pampered to give them the best life any pig could possibly have they have now become delicious and abundant pork in our home freezer so this recipe comes just at the right time. I am looking forward to trying it as the weather cools and a warm stove filled with fragrant garlicky paprika and tender pork conjurs up a delightful and delicious afternoon. Tally ho!
Harper, you did all the things I always do when cooking something new, questioning myself, re-checking, moving things from one dish to another. I loved to see that! You are both amazing. My Husband and I spend a lot of time in Italy and when missing it in between visits, you are my go-to so my heart doesn't get too heavy. Thank you both.
I have it in the oven right now. I was a beast with the spices! No gloves either! I got a Boston But, and sharp knife and went to town. Can’t Wait!! Woohooy! Moisty with the water spray too.❤ I just adore every recipe!!
It's like my nonna's "funeral" chicken...you use breasts, thighs, legs of chicken, potatos cut in quarters lots and lots of garlic, salt, pepper and oregano in a pan and lots of olive oil slathered over it in an oven pan, covered with aluminum foil, baked in oven at 450 for 2 to 3 hours, reduce heat to 400 for 1 hour, then take off cover for half an hour...the potatoes get crunchy and the meat is moist and falls off the bones...nonna was from Abruzzo and the other from Marches...they both made this for funerals
That quantity of paprika, garlic and white wine and pork this fits perfectly with Spanish cuisine. Be it chorizo, lomo adobado or derivatives.. bet it was delicious. Cheers to the Italian cousins!
@@suzannewinz1099 I do understand what you are saying. I sometimes hear the impatience when the words don't immediately come to her. I still love the show. Maybe Eva should edit the shows when Harper cooks and he doesn't understand!
Congratulations to Harper who has become an efficient, charming, cook! His precision and motivation are touching. This pork dish must be very delicious. Harper's long hair, pulled back into a ponytail is becoming.
All of the times that Harper's Dad has appeared on the channel .... I've never thought that they look much alike but with that clip when he was younger ... I totally see it now :)
Completely agree about the moisture content of US meats. Any sort of auto braise technique (e.g tagine, etc) often gets too soupy. One approach is to let your meat air dry in the fridge for a day prior to use. Add some ginger, use hotter peppers and this is a south Indian (Goa) Vindaloo recipe.
Good job Harper! I can’t wait to “read” this meat book. I hear the ending is amazing! I would like to cook this on the Treager for a light smoke flavor. ( glad to know that you are a bbq fanatic also!). Would it be out of line to add a little ground fennel seed to the seasoning?! Thank you both for sharing great recipes and including us in your family.
Also when I heard you guys say 'Molise', I knew it sounded familiar, and of course it is, my favorite pasta brand is La Molisana which is made in Campobasso in Molise.
I remember the Molise video well, I mean the cheese, the Brodetto, the Pasta and of course the Pampanello. It was great to see you two react to these regional delicacies.
Il Molise è una bellissima regione. Siamo andati diverse volte in quella regione e fatto bellissime vacanze. La ristorazione negli alberghi di Campitello Matese era di grande qualità, specialmente nelle giornate a tema "cucina molisana". Un saluto da Roma.
I make country pork ribs about 3 times a month. I smother mine in Franks Sweet Kraut, and onion. I do 320 degrees, for 2 and a half hours, wrapped in aluminum foil, well vented. Goes well hot with mashed potatoes, or cold for a sandwich.
So, i made this dish last night and it was pretty good. I will definitely be trying it again this time leaving it with the spice over night so i get more of the paprika flavor to bloom in the dish. Loved the white wine vinegar on it. What a great way to change up the normal pork meal!
Watching this I was nearly out of my seat wanting you to put a heaping pile of vinegar cole slaw on that sandwich... then I made the dish for dinner along with quick pickles and pickled red onion. It was quite a hit with the family!
I ended up making a batch. I wilted some power greens from the same place you got those country ribs, and covered them with the pork cut into chunks. Completely divine!
Paprika is one of those ingredients where it pays to spend more for quality. Imported Hungarian or Spanish paprika has a lot more flavor than the cheap stuff you find in most supermarkets.
For what it's worth, in the Philippines, we call it "McDo" but it's basically pronounced "mack doh" or even "mock doh" if your Filipino accent is very thick.
Not sure if this applies to country style ribs, but we bake regular ribs in a roasting pan tightly covered with foil at 300F for 2 hours and they practically fall off the bone. Look forward to trying your Pampanella recipe.
Harper and Ava, I made this dish for the first time this week. I made a paste of garlic and sea salt and rubbed it into the pork shoulder sections and then coated every nook and cranny with mild Calabrian chili. Covered it with "tucked-in," moistened parchment paper and then covered with foil. 325F oven for 2 hours. Tested for doneness at 205F and then sprinkled the white wine vinegar and put it back into the oven for 10 minutes. I do not think I will put it back into the oven after sprinkling with WWV next time. I would just let it rest. My family and guest were speechless it was that satisfying. Served it with rosemary roasted red potatoes. Thank you for making this dish known.
Oh my! I'm a Hungarian-Canadian, who has said many times throughout my life that I should have been born Italian, and I order sweet Hungarian paprika by the kilo. I may have to try this. .
Made the recipe exactly as described and it was truly exceptional. With regard to the parchment paper, instead of laying it top and spritzing with water, I crumbled the paper into a ball and submerged into water to get it nice and soaked, then squeezed all the water out, covered the meat and tucked the paper all along the sides. This is an excellent technique as it allows the meat to braise in its own juices while still getting a nice roasted color on the top. As good as it was, the next day it was even better. Definitely a keeper.
That looks delish!! Especially as a sandwich!! I would have to put some evoo on my bun, fry it toasty, dunk it in the broth and add my meat. I have to try this!! Thank you for sharing this. I'm Italian and Portuguese and this is right up my alley❤❤❤ love you both!!! I just love your channel xoxo
fun fact: if you asked for Pampanella in the region of Puglia/Apulia (my region) you'd get food, but not this, because here Pampanella is not a cooked pork dish, it's a type of dairy made with cow or goat milk that is basically a firmer ricotta. It's called "pampanella" because it's sold usually wrapped in fig leaves (called Pampano in italian) since the fig's lattice will help firming up the dairy, and it will also give a pleasantly sour-ish grassy aftertaste. Because of that it's regarded as a very summerlike thing to eat. Also it's very light and low in fats, easy to digest even for people who have trouble eating cheese (but not if you have milk intolerance obviously).
wait what? Molise exist? since when? As a dude from Reggio Emilia, I thank you for this stunning video... and as soon as I can , I will try this. Thanks! Aaaaaand subbed!!
I'm assuming the whole Molise doesn't exist is a running joke. One of the biggest pasta brands is called La Molisana, and it's from Molise 🤣 Great video
Strepitoso, bravissimi! Sono molisana e non avrei mai pensato di farla nel forno di casa, ci proverò! Comunque certo, alle feste di paese ci sono i panini con la pampanella, non mangiamo direttamente la carne con le mani :D Un abbraccio
Concerning moisture while roasting... I have a lidded 18-inch oval roasting pan, metal, black... and inexpensive at $17.74 from Walmart that I've used many times for carnitas (essentially the same cut of meat). 15 pound capacity & easy to clean. Brand: Granite Ware If i want to go in two directions with my shredded pork (bbq pulled pork & carnitas for tacos, burritos & enchiladas)... then i go just with salt, pepper, garlic & onion at first... then later add bbq sauce or enchilada sauce or salsa on the backend. Especially when pork shoulder butt goes on sale. Impressed Harper knows "country style ribs" are actually "pork shoulder butt roast" cut up (same bone if included)! 😊
Amazing guys!! As always!! I think Agnone is in Molise, and it’s where they make the church bells for most of Italy (there is also the Museo Storico delle Campane) I’d like to visit Molise and Abruzzo sometime, it looks like very beautiful countryside!
Never heard of this dish and it looks amazing, can’t wait to make it. Can Eva do a video on making rotolo? My daughter-in-law brought me a vegetable rotolo from an Italian deli by her home and it was unbelievably delicious.
I'm 67 and paprika is a newly added item to my cooking. My mother was of Swedish heritage. Blandish food. The only thing she used paprika for was to sprinkle it on top of her amazing potato salad. But we were raised here in South Texas. So I do a lot of Mexican foods. So I have started to use paprika on every meat and sauce I do. I have made your dish for years but in the Mexican version. It comes out more moist and shreds easier. But is so delicious served with refried beans and rice. Thanks for sharing.
Isn't the Mexican version you mention, called Carnitas ? Chef John, from Foodwishes, has a nice recipe for them, and the latest edition sounded a bomb ! ❤ from Paris
I just made this for the first time today. Wow, thank you so much for sharing this amazing dish. I will be making this again soon and sharing with friends.
Looks absolutely delicious!! I was thrilled to see the quantity of garlic!! I was beginning to think garlic was feared in Italy!😬 This is the quantity of garlic I use in almost everything I cook😮😊…sorry, but I get no complaints!😅
The instant you peeled back the butcher paper I thought, "It's Italian BBQ!" Then you went with the vinegar and I thought "They gotta make a sanwich!" Now I think I gotta make this asap.
WOW! My region!!! You've been in Molisn't!!! I live in Poland, but I was born in Larino, not that far away from San Martino in Pensilis (and my family name comes actually from there)! Cool vid!!! Pampanella FTW!
This looks very tasty indeed. I wondered a bit about the role of the vine leaves in the older versions of this recipe. I guess they were used as a means to keep the moisture in, in a similar way the butcher’s paper is used today.
I made this last night! For sure next time I'll make it with the country style ribs - I had a pack of loin bone-in pork chops so used those but even pulling it at 2 hours, they were on the dry side. Good enough to do it again though. As for the vinegar, we tried several at the table and the thing we liked the most was escabeche saved from a can of pickled jalapenos! Put just the right hot/tart note on the meat. Would love to send a picture but I don't have accounts on your other online sources....
Sort of reminds me of Chourico except it isn't smoked. I'll probably try this on the smoker and spritz it with diluted vinegar over the course of the cook. Also, I bet potatoes and onions cooked in the drippings would be great too.
We love investigating hidden gems of Italian cuisine! Let us know if there are any amazing dishes from a culture you're familiar with that deserves more attention!
As you two discovered, Oaxaca is overflowing with amazing dishes. One that doesn’t get much attention is sopa de guías. It’s a vegetable soup with made with squash, corn, and squash vines used as greens and has what are called chochoyones, which are kind of like flattened dumplings/gnocchi made from corn masa. It’s super simple but utterly amazing.
They also have another soup called caldo de piedra (I.e. zuppa di pietra) that is a shrimp soup. What makes it unique is that it is made at the table, as the name suggests, by dropping a scorching hot stone heated in a roaring fire directly into the bowl of ingredients where it cooks right in front of you. ¡Muy sabroso!
Braciole alla messinese/braciole di spatola o di tonno.
Cotechino, my dad use to make this, it’s basically an Italian boiled dinner, it’s very unique, and I haven’t seen it in almost 50 years.
La bomba di riso Reggiana.
Haluski! (Polish fried cabbage and noodles) 🤤
What an interesting dish! My family is from Molise and I’ve never heard of pampanella. Although Molise is small, it’s geographically and climatically diverse. This diversity gives rise to different ingredients, cooking techniques, etc., so it wouldn’t be surprising if this is an extremely local dish.
Having never heard of pampanella, other than surmising that it’s delicious, I can’t say much about it, but I can comment on the Molisano notion of what constitutes a “little bit”of an ingredient!
Forty years ago, right after my grandmother died, I realized that my 90 year old aunt, an outstanding cook, was the only surviving family who was raised in Molise and who knew how to make all the family recipes. One afternoon, I asked her how to make our family braciola. She started telling me the ingredients, which included, a “little bit” of lard, salt, pepper, basil, garlic, parsley, etc. When I pressed her on how much a “little bit” might be, she told me go to the store, get some meat, and she would show me.
After she laid out the meat, she covered it with enough lard so that you couldn’t see the meat anymore. The next ingredient was a “little bit” of ground black pepper. For that, she took out one of those circa-1900 grinders with a huge hand crank on top and a drawer on the bottom where the ground ingredient would go. She put enough pepper in that thing to choke a horse, cranked away, pulled out the drawer, and put enough ground pepper over the milky white lard that was already on the meat to completely obscure it from view. Then she looked up at me and said, “See? Just a little bit!” She did laugh when she said it, but went on to explain that, except for baking, she never measured anything. You use what you like.
Parenthetically, my family’s home town is Ferrazzano, and a lot of our family dishes were as spicy hot as anything I’ve eaten in my life. When the locals tell you that some people make pampanella with a “little bit” of hot pepper, that dish could be incendiary!
Thanks for another great episode!
I love this. My Texican (is what I call those who reside in Texas, being one myself) Grandmother was the same: a 'little bit' depends on the cook, and the loved ones they are cooking for.
Lovely story! 😮 Thank you!! ❤😊
Thank you for the funny family story. You made me laugh 😊
Delightful story about your aunt! Thanks. It reminded me of my grandmother's story about Galatoire's Restaurant in New Orleans. As our family lives on the Mississippi Gulf Coast with long and deep ties to the French (not Cajun, and not being disparaging at all) culture of Louisiana and New Orleans and going back more than 6 generations, it was and is common that when in New Orleans we'd go to Galatoire's for lunch or an evening dinner. One time (possibly in the 1940's), and I don't remember the dish she had, my grandmother was so impressed with a dish that she asked the waiter if the chef would give her the receipt. Shortly thereafter the chef invited her to come into the kitchen and he'd tell her how to make it. Equipped with a pencil and pad she did just that.
She always laughed about this when telling the story. He explained how the dish was made and started giving her the ingredients list as he explained the dish. She said he had a strong local French accent which she was able to understand easily, having been tutored from primers in French by her own grandmother in the early 1900's. He said, "Put in some garlic." and she asked, "How much garlic?" He replied, "You like garlic?" And she replied, "Yes I do." Then he said, "Den put in LOTS!"
Funny thing is that despite the huge amount of spice, the end product is not spicy at all! More of a sweet pepper paste. Even little kids enjoy it without problems.
FYI: The reason why some people don't know about Molise existence is because until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy.
Ahhh! Very cool information, thank you!
And, Molise IS discoverable in Wikipedia as your entry shows, but when that Italian looked it up he said, "Non esiste!" So, I'm thinking perhaps the Italian Wikipedia is somehow prejudicial and refuses to list Molise! 🤣🤣🤣
@@paulbonge6617He was just joking, Italian wikipedia obviously has an entry for Molise😅
It redirects to the page for Narnia
@@qdaniele97 yeah I knew that and was responding with my own joke that it must be because wikipedia.it refused to acknowledge Molise, thus the LOL faces.
@@qdaniele97 And BTW got a good laugh at your Narnia reference. Good one!
As a Hungarian, a citizen of a land where both sweet and spicy paprika are used in several dishes, I wonder how come this is not a Hungarian dish :))). It has basically no ingredients we wouldn't use for a dish, except white vinegar. It's a must try for me.
Side note: if anyone plans to make the dish at higher temperatures to shorten the time to finish, I don't recommend it. Paprika can burn and become bitter easily.
That doesn't end up there.. I actually realised some preparations are common across Italy and Hungary. Think about 'ciccioli di maiale'.
@@niccolotrentini9752 I've checked what ciccioli di maiale is but I don't know if I can trust the sources. Is it pork crackling?
I wonder if the old Croatian communities in Molise had some influence on the creation of this dish. Maybe a stew like čobanac served as inspiration.
@@tyreesetranh4074I grew up eating a lot of Hungarian cooking and I thought it wouldn't surprise me if some folks fled across the Adriatic from that region and took their food traditions with them.
I was thinking the same thing. This seemed more Hungarian than Italian. I'm German by heritage but I do love paprika on almost everything. I am for sure trying this!
As a native Molise inhabitant I am overjoyed that you managed to try true Pampanella and enjoyed it! I always thought it’s a fantastic dish and it’s a shame that it’s not well known. The fact that you Harper went so far and tried to make your own version really shows How much you enjoyed it. I am really impressed and definitely appreciate the effort. As your first try you really did a terrific job. Definitely make the paper more wet next time and keep it on during the whole cooking. Adding pork belly and ribs in the mix when cooking definitely adds more overall flavour to the final product. And yes, panino with pampanella expecially coupled with a ciabatta di grano duro is definitely a thing 😂
My parents are both from San Martino in Pennsilis. We are so proud that Ava and you are honouring our local specialty dish. We make this dish at our home here in 🇨🇦. Our only difference is we pour a 1/4 cup of vinegar into the dish right at the end to add a bit of tang. This is a lovely dish to serve with rapini.
Did 4 pounds of country ribs with extra meat on them. But I did my Italian Grandma's version of pork chops, peppers and potatoes. So I laid the meat on top of the veggies and slow cooked for about three hours. It was amazing. You're right the paprika adds a kinda tomato taste/sauce. Very nice recipe. Thanks. Reminds me of my Grandma's cooking!!!
You guessed! Here in Molise, panpanella is typically used to stuff a sandwich. It's street food, after all.
Zio Synergo! ❤
SYNERGO!!
Che palle pure qua' devo trovarmi il pelato che spamma cripto
Grande Synergo!
Qdss ❤
Eva's "can I do the honors" and subsequent mamamia hand-flap has to be the ultimate next-level seal of approval. Can't wait to try it and hope you feature more obscure Italian dishes like this one.
I made Pampanella for Sunday dinner. My girlfriend was skeptical about using so much paprika. But everyone absolutely LOVED it!!! It is amazing! I used pork loin and baked it in the oven at 300F for 2.5 hours covered with aluminum foil. It was so tender and tasted amazing. This is a recipe that will be a part of the regular rotation. Thank you so much for introducing Pampanella to your audience! It's great!!!
You stole my heart with this video. My beautiful wife was born less than 40 km away from San Martino in Pensilis, in a town called San Bartolomeo in Galdo, and that region is so hilly and rural that it takes nearly two hours to drive between the two. San Bartolomeo is in Campania's far northeast corners, just several km from both Molise and Puglia, but the people there look like Molisano -- short, beautiful and with almond-shaped, light-brown eyes (though my wife is a green-eyed exception). They also are closer to the regional Molisano capital of Campobasso then they are to Benevento or the closest Puglian city of Foggia. And my mother-in-law makes cavatello exeactly as they do in Campobasso, rolling each piece with her thumb.
Many were traditionally shepherds and nomadic and the paths they took historically can still be seen from the air.
I've never been to San Martino in Pensilis but I've been as close as Larino, where I sourced the best olive oil I ever tasted, made communally in a manner that dates back centuries. That town also has a historic bakery whose bakers would collect the risen doughs from each households, the matriarch of each who would mark the top with her large house key -- so the baker would know which breads belonged to which houses.
Having visited my Italian family in Castropignano 2 years ago, I can tell you that Molise DOES exist and it's beautiful. Nonetheless, this dish is new to me and I can't thank you enough for bringing me a new dish from my ancestral home. Grazie mille!!!
Country style Pork ribs were always my favorite go to pork to use. I worked as a grocery clerk and I could pick up a pack when I needed them. Then one day the price per pound doubled and it not only broke my heart but my wallet and I could only afford them rarely. With three growing boys to feed it took more than I could usually afford. Now that they're grown and gone I may give this a shot for me!! 😂 Thank you Harper and Eva as well, great video offering. ❤
I will definitely try this. The fact you can make sandwiches out of it means I can use the leftovers for work lunches, and the Hungarian in me was excited to see a dish with so much paprika in it.
Oh Eva and Harper!!!! You continue to send me to the grocery every Sunday with these recipes!!! Va Bene! ❤
Shared the recipe and we’re going to do a Sunday feast when the boys get back from Sicily. My whole extended family loves your channel. Its a Sunday ritual.
We now live in Abruzzo bordering Molise.... Everytime we go to some fabulous place in Italy we come home happy we live in Abruzzo/Molise.
Just made this, and it was great! Slight mods, based on other recipes I found online were the addition of garlic powder to the "rub", along with chopped fresh garlic (so, extra garlicky!), and wine vinegar during cooking, plus extra after (so, a little extra vinegary, based on your experience.) I also used a silicone baking mat to cover the pan, and that worked really well.
We get country spare ribs with the bone on around here (North of Boston); they are actual ribs, but very fatty and meaty, so perfect for this. They're also the cheapest cut of meat in the whole store (usually $1.79/lb or less at Market Basket), so this is a great economy recipe.
You guys have the best rapport with your audience. I feel as if I could come over to your house for lunch. I feel like I've known you for ages. Great food and fantastic videos, even the editing. Love you guys, Buon appetito.
Grazie mille, that’s the best compliment we could receive! ❤️
@@PastaGrammar What if you took the leftover juices with the paprika and mixed with the vinegar and then drizzle on the meat / sandwich?
My partner’s father was from Molise. I fell in love with this dish when I had it too!!! I’m so happy to see it on here 🥹🥹🥹🥹
Can I give you a suggestion ? I'm an Australian living in Italy who holidays several times a year in the north of Puglia , very close to Molise. I' ve come to love this dish which I recreate this dish at home , experimenting a little like you have here. Use the vinegar instead of the water at the start , gives the taste and does the same job ! I also add at the end after tasting it.
Oh , and I've had pampanella in a panino in a bar in the area . Perhaps yours is a first in the USA !
I'm so glad you're doing this recipe....after seeing you video on Molise (Where my family is from) , I tried to find a recipe and make my own.
I didn't find much info so I just winged it.
I liked it but was never sure I'd done it correctly.
I've been using Calabrian Hot pepper powder and sweet pepper powder and country style ribs.
The last time I did it I used my Sous Vide to cook it and it was wonderful..
Some thing I didn't do was slicing the meat before cooking....next time.
Going shopping today, so pork goes on the list .😊
Amazing, never heard of Pampanella. The beauty of Italian cuisine is it's so regionally diverse. Even from town to town you find different signature dishes. This is why you cannot have the complete Italian cuisine experience without going out of the way and find all these hidden gems.
That's why I love this channel!
It's far worse than just regional. It's different household to household 🤣. My mom and my aunts were all taught to cook by my grandmother,and all of their food tasted different.
I like pork, I like paprika, I like garlic. This is the dish for me! 😀 Thanks a lot for bringing this recipe for us!
Great dish! There are a few similar stews/roasts and spezzattini along the Adriatic coast, especially in Abruzzo/Molise areas. For example, in the town of Nereto in the province of Teramo in Abruzzo there is a goat stew with fresh red sweet peppers instead of paprika, similar to this. It also has a bit of acid, usually white wine but some families use a touch of vinegar and it's also seasoned with cloves. I wonder if these dishes came up from the cross-cultural interchange across the Adriatic over the years.
My fathers family is from Campobosso, region of Molise. I've never heard of this dish. Sounds so good. Nice to see Harper cook. It's cool to see how passionate he is about Italian culture.
Molise region is also known for its delicious Campobasso bread. A very airy, crusty breads that soaks up whatever you like!
the trick with lots of paprika is not too hot-it will get bitter if the heat is too high. Good job!!!
My Fathers family is from Molise Region...Busso specifically. We've never had this but it looks amazing ... Oddly my father hates garlic, so maybe that why we never had it lol...I love garlic so I will definitely make this.
It was about time 'cooking Harper' returned!! Very good video and interesting recipe!!
Grazie, Juan!
Recently my sweetheart and I (but mostly she) decided to try our hand at raising a couple of pigs here on our little empire of dirt in fly-over country (Illinois). They reached hog size over the last month and after being pampered to give them the best life any pig could possibly have they have now become delicious and abundant pork in our home freezer so this recipe comes just at the right time. I am looking forward to trying it as the weather cools and a warm stove filled with fragrant garlicky paprika and tender pork conjurs up a delightful and delicious afternoon. Tally ho!
Harper, you did all the things I always do when cooking something new, questioning myself, re-checking, moving things from one dish to another. I loved to see that! You are both amazing. My Husband and I spend a lot of time in Italy and when missing it in between visits, you are my go-to so my heart doesn't get too heavy. Thank you both.
I have it in the oven right now. I was a beast with the spices! No gloves either! I got a Boston But, and sharp knife and went to town. Can’t Wait!! Woohooy! Moisty with the water spray too.❤ I just adore every recipe!!
Im also going to try this on little potatoes as well! Dug up the babies left over in the garden. Lol
ahhhh la pampanella l'oro rosso di Termoli e dintorni 😍😍😍
That old home video - you look so much like your father did in that video!
It's like my nonna's "funeral" chicken...you use breasts, thighs, legs of chicken, potatos cut in quarters lots and lots of garlic, salt, pepper and oregano in a pan and lots of olive oil slathered over it in an oven pan, covered with aluminum foil, baked in oven at 450 for 2 to 3 hours, reduce heat to 400 for 1 hour, then take off cover for half an hour...the potatoes get crunchy and the meat is moist and falls off the bones...nonna was from Abruzzo and the other from Marches...they both made this for funerals
Sounds great! I’m going to try it.
@javaskull88 you will love it, but please use lots of garlic and oregano, and salt and bake on high temperatures as I stated..buon appetito
Is this Celsius temps? Thank you!@@lauraspleen6046
That quantity of paprika, garlic and white wine and pork this fits perfectly with Spanish cuisine. Be it chorizo, lomo adobado or derivatives.. bet it was delicious. Cheers to the Italian cousins!
The teasing, joking, and love you show for each other is wonderful. Please keep at it!
I am new. it seemed kinda harsh to me at times, but some people get along that way.
@@suzannewinz1099 I do understand what you are saying. I sometimes hear the impatience when the words don't immediately come to her. I still love the show. Maybe Eva should edit the shows when Harper cooks and he doesn't understand!
Congratulations to Harper who has become an efficient, charming, cook! His
precision and motivation are touching. This pork dish must be very delicious. Harper's long hair, pulled back into a ponytail is becoming.
Always love your videos Harper & Eva! Molise is now on my bucket list! Definitely gonna do this recipe! 🤗
All of the times that Harper's Dad has appeared on the channel .... I've never thought that they look much alike but with that clip when he was younger ... I totally see it now :)
Completely agree about the moisture content of US meats. Any sort of auto braise technique (e.g tagine, etc) often gets too soupy. One approach is to let your meat air dry in the fridge for a day prior to use.
Add some ginger, use hotter peppers and this is a south Indian (Goa) Vindaloo recipe.
Good job Harper! I can’t wait to “read” this meat book. I hear the ending is amazing! I would like to cook this on the Treager for a light smoke flavor. ( glad to know that you are a bbq fanatic also!). Would it be out of line to add a little ground fennel seed to the seasoning?! Thank you both for sharing great recipes and including us in your family.
Also when I heard you guys say 'Molise', I knew it sounded familiar, and of course it is, my favorite pasta brand is La Molisana which is made in Campobasso in Molise.
My mouth is crying out for some pickles on that sandwich!
I remember the Molise video well, I mean the cheese, the Brodetto, the Pasta and of course the Pampanello. It was great to see you two react to these regional delicacies.
This dish is so similar to much of my grandmother’s Portuguese cooking - pork, garlic, paprika, vinegar. So interesting that it is from Italy.
Il Molise è una bellissima regione. Siamo andati diverse volte in quella regione e fatto bellissime vacanze.
La ristorazione negli alberghi di Campitello Matese era di grande qualità, specialmente nelle giornate a tema "cucina molisana".
Un saluto da Roma.
I make country pork ribs about 3 times a month. I smother mine in Franks Sweet Kraut, and onion. I do 320 degrees, for 2 and a half hours, wrapped in aluminum foil, well vented. Goes well hot with mashed potatoes, or cold for a sandwich.
This is why I’m coming to love your show you guys are bringing us the real Italy the everyday cooks not just they stereotypes
So, i made this dish last night and it was pretty good. I will definitely be trying it again this time leaving it with the spice over night so i get more of the paprika flavor to bloom in the dish. Loved the white wine vinegar on it. What a great way to change up the normal pork meal!
Watching this I was nearly out of my seat wanting you to put a heaping pile of vinegar cole slaw on that sandwich... then I made the dish for dinner along with quick pickles and pickled red onion. It was quite a hit with the family!
I ended up making a batch. I wilted some power greens from the same place you got those country ribs, and covered them with the pork cut into chunks. Completely divine!
Paprika is one of those ingredients where it pays to spend more for quality. Imported Hungarian or Spanish paprika has a lot more flavor than the cheap stuff you find in most supermarkets.
For what it's worth, in the Philippines, we call it "McDo" but it's basically pronounced "mack doh" or even "mock doh" if your Filipino accent is very thick.
Not sure if this applies to country style ribs, but we bake regular ribs in a roasting pan tightly covered with foil at 300F for 2 hours and they practically fall off the bone. Look forward to trying your Pampanella recipe.
Harper and Ava, I made this dish for the first time this week. I made a paste of garlic and sea salt and rubbed it into the pork shoulder sections and then coated every nook and cranny with mild Calabrian chili. Covered it with "tucked-in," moistened parchment paper and then covered with foil. 325F oven for 2 hours. Tested for doneness at 205F and then sprinkled the white wine vinegar and put it back into the oven for 10 minutes. I do not think I will put it back into the oven after sprinkling with WWV next time. I would just let it rest. My family and guest were speechless it was that satisfying. Served it with rosemary roasted red potatoes. Thank you for making this dish known.
What an interesting dish! I am in NC and of course we love our BBQ so now I’m so curious about this pampanella!
My family is from there, came to America 1900 from Campobasso. Settled in Little Italy Cleveland Ohio.
What's your favorite restaurant there? I love CLE Little Italy. West-Sider here
Oh my! I'm a Hungarian-Canadian, who has said many times throughout my life that I should have been born Italian, and I order sweet Hungarian paprika by the kilo. I may have to try this. .
I am italian and I live in Italy. I have never been in Molise and I have never heard of pampanella before your video.😂
I love roasting pork shoulder; it is one of my favourite meats. Minus a few spices, this is similar to a recipe I make quite often. Well done!
Made the recipe exactly as described and it was truly exceptional. With regard to the parchment paper, instead of laying it top and spritzing with water, I crumbled the paper into a ball and submerged into water to get it nice and soaked, then squeezed all the water out, covered the meat and tucked the paper all along the sides. This is an excellent technique as it allows the meat to braise in its own juices while still getting a nice roasted color on the top. As good as it was, the next day it was even better. Definitely a keeper.
Good job Harper! Your effort looks delicious and Amazing. The sandwich made my mouth water. Congratulations!
FINALLY! AT last somebody removes the garlic core in a cooking video!!!!!
- I have been awaiting that for bloody years! :D
My grandparents were from the Molise region. Grandpa was from Baranello and Grandmas parents were from Vinchiaturro.
I like that this is not the typical on what we think is italian food.....like the pasta...cheese....and etc
Very interesting dish. I will be making it myself as soon as possible.
That looks delish!! Especially as a sandwich!! I would have to put some evoo on my bun, fry it toasty, dunk it in the broth and add my meat. I have to try this!! Thank you for sharing this. I'm Italian and Portuguese and this is right up my alley❤❤❤ love you both!!! I just love your channel xoxo
My aunt always made ribs with paprika and salt in the oven they were the most delicious ribs and I still cook my ribs now that way
What about an Italian slaw for that “Pampanella NC bbq sandwich.”
fun fact: if you asked for Pampanella in the region of Puglia/Apulia (my region) you'd get food, but not this, because here Pampanella is not a cooked pork dish, it's a type of dairy made with cow or goat milk that is basically a firmer ricotta. It's called "pampanella" because it's sold usually wrapped in fig leaves (called Pampano in italian) since the fig's lattice will help firming up the dairy, and it will also give a pleasantly sour-ish grassy aftertaste. Because of that it's regarded as a very summerlike thing to eat.
Also it's very light and low in fats, easy to digest even for people who have trouble eating cheese (but not if you have milk intolerance obviously).
wait what? Molise exist? since when? As a dude from Reggio Emilia, I thank you for this stunning video... and as soon as I can , I will try this. Thanks! Aaaaaand subbed!!
Molisn't!!!
I'm assuming the whole Molise doesn't exist is a running joke. One of the biggest pasta brands is called La Molisana, and it's from Molise 🤣 Great video
We have the same in Germany with Bielefeld
Strepitoso, bravissimi! Sono molisana e non avrei mai pensato di farla nel forno di casa, ci proverò! Comunque certo, alle feste di paese ci sono i panini con la pampanella, non mangiamo direttamente la carne con le mani :D
Un abbraccio
I’m definitely gonna do this. I cook country style ribs at least twice a month so this sounds great.
Concerning moisture while roasting...
I have a lidded 18-inch oval roasting pan, metal, black... and inexpensive at $17.74 from Walmart that I've used many times for carnitas (essentially the same cut of meat). 15 pound capacity & easy to clean. Brand: Granite Ware
If i want to go in two directions with my shredded pork (bbq pulled pork & carnitas for tacos, burritos & enchiladas)... then i go just with salt, pepper, garlic & onion at first... then later add bbq sauce or enchilada sauce or salsa on the backend. Especially when pork shoulder butt goes on sale. Impressed Harper knows "country style ribs" are actually "pork shoulder butt roast" cut up (same bone if included)! 😊
Amazing guys!! As always!! I think Agnone is in Molise, and it’s where they make the church bells for most of Italy (there is also the Museo Storico delle Campane) I’d like to visit Molise and Abruzzo sometime, it looks like very beautiful countryside!
Never heard of this dish and it looks amazing, can’t wait to make it. Can Eva do a video on making rotolo? My daughter-in-law brought me a vegetable rotolo from an Italian deli by her home and it was unbelievably delicious.
I’m from Abruzzo and I hate hate hate paprika- but I want to try this!!!
I'm 67 and paprika is a newly added item to my cooking. My mother was of Swedish heritage. Blandish food. The only thing she used paprika for was to sprinkle it on top of her amazing potato salad. But we were raised here in South Texas. So I do a lot of Mexican foods. So I have started to use paprika on every meat and sauce I do.
I have made your dish for years but in the Mexican version. It comes out more moist and shreds easier. But is so delicious served with refried beans and rice.
Thanks for sharing.
Isn't the Mexican version you mention, called Carnitas ? Chef John, from Foodwishes, has a nice recipe for them, and the latest edition sounded a bomb ! ❤ from Paris
I just made this for the first time today. Wow, thank you so much for sharing this amazing dish. I will be making this again soon and sharing with friends.
Harper put the country ribs in the freezer for about 15 to 20 minutes.The meat will get form and easy to cut.
Looks absolutely delicious!! I was thrilled to see the quantity of garlic!! I was beginning to think garlic was feared in Italy!😬
This is the quantity of garlic I use in almost everything I cook😮😊…sorry, but I get no complaints!😅
The dish looks amazing, but can we talk about how perfect Harper's hair is?
That which must not be said.... Like father, like son?
The hands speak when the mouth can't ❤
Molto interessante, non conoscevo questo piatto! Lo proverò di sicuro, grazie!
The instant you peeled back the butcher paper I thought, "It's Italian BBQ!" Then you went with the vinegar and I thought "They gotta make a sanwich!" Now I think I gotta make this asap.
WOW! My region!!! You've been in Molisn't!!! I live in Poland, but I was born in Larino, not that far away from San Martino in Pensilis (and my family name comes actually from there)! Cool vid!!!
Pampanella FTW!
"Molisn't" Is the best pun ever on this matter! Sir, you have won the internet!
Country-style ribs, oh my yes! Also a great pork product to build any number of Mexican dishes around. Pompanella is now on my ‘must try list’.
This looks very tasty indeed. I wondered a bit about the role of the vine leaves in the older versions of this recipe. I guess they were used as a means to keep the moisture in, in a similar way the butcher’s paper is used today.
If Molise didn't exist, there shouldn't be any things called "alla molisana" (there's even an excellent brand of pasta called "La Molisana"). 😊
They do it so you think it exists. It’s a conspiracy
I am going to use a spray bottle to apply the vinegar. Off to the store.
I love how you can tell Harper and Eva don’t use paprika often
I made this last night! For sure next time I'll make it with the country style ribs - I had a pack of loin bone-in pork chops so used those but even pulling it at 2 hours, they were on the dry side. Good enough to do it again though. As for the vinegar, we tried several at the table and the thing we liked the most was escabeche saved from a can of pickled jalapenos! Put just the right hot/tart note on the meat. Would love to send a picture but I don't have accounts on your other online sources....
Wow, I gotta try this with pork belly! Belisima!
So we made this today, it’s gooood… very good!
Oh I am so making this. That looks heavenly. Great job, Harper!
Devo ammettere che ho sempre sottovalutato la paprika. Un giorno devo provare questa ricetta.
Sort of reminds me of Chourico except it isn't smoked. I'll probably try this on the smoker and spritz it with diluted vinegar over the course of the cook.
Also, I bet potatoes and onions cooked in the drippings would be great too.
good work dude - great cooking and great vid cheers I'm hungry again haha