My FAVORITE Italian Meat Dish (that most Italians have never heard of)
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- Опубликовано: 21 сен 2024
- A few years ago, Eva and I traveled to the tiny Italian region of Molise and discovered an exceptional pork dish that I have been dreaming about ever since. It's a very rare recipe that few Italians have even heard of, but definitely deserves much more attention.
We finally decided that it was time to try and recreate the recipe at home. There's only one catch: Eva knew just as much about it as I did, and since I'm the "meat guy" in the household...
Buckle up, it's time for me to get cooking!
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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!
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.
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! ❤️
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.
It was about time 'cooking Harper' returned!! Very good video and interesting recipe!!
Grazie, Juan!
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 .😊
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.
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
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!
ahhhh la pampanella l'oro rosso di Termoli e dintorni 😍😍😍
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.
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 🥹🥹🥹🥹
My mouth is crying out for some pickles on that sandwich!
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.
One PG dish I’ll not make, but such a FUN episode!!!
Great job Guys!!! I might have to try this… but on a smaller version 😋
Devo ammettere che ho sempre sottovalutato la paprika. Un giorno devo provare questa ricetta.
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.
Wow! That's a fantastic recipe! Thank you! 😊❤💯
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.
I’m definitely gonna do this. I cook country style ribs at least twice a month so this sounds great.
Good job Harper! Your effort looks delicious and Amazing. The sandwich made my mouth water. Congratulations!
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
That looks amazing.
Great video and a delicious-looking dish! Bravo!
Great job! Harper 😊
We need the roll recipe too!
Oh I am so making this. That looks heavenly. Great job, Harper!
There’s no shame in eating that tray of meat intwo days Harper, you’re in good shape, nomnomnom on down on your pork and enjoy it. You don’t do it every day, every week or even every month, so indulging in a favourite once in a while is all part of a healthy diet.
Well, Harper failed to embarrass himself in front of thousands of people. Or, technically, tens of thousands of people. Guess he'll have to try again some other time.
Fascinating dish! My father's side were from the south of Abruzzo very close to the border of Molise/Isernia. This dish gave me one more reason to visit Molise. :)
Not too hot, not too cold. Indeed!
I am italian and I live in Italy. I have never been in Molise and I have never heard of pampanella before your video.😂
Molto interessante, non conoscevo questo piatto! Lo proverò di sicuro, grazie!
That looks amazing! I wonder how it would taste with a little freshness added? Maybe some greens, herbs or avocado. It’s definitely going on my list!
I can't wait to try this!!!❤🎉😊
I bet that would be incredible made on the smoker.
My favorite pasta dish with garlic Shrimps
2:03 2:05
I feel like I’ve heard of pampanella but in the same breath I haven’t 😂
Bravo, Harperiaju.
Put it on the list of things you should cook next time we meet. I'll take care of gelato😊
I can’t wait to try this! Maybe next week when Jeff and Cheryl are visiting us 😊
I'm so making this. Thank you.
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.
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
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.
I am going to use a spray bottle to apply the vinegar. Off to the store.
I never knew about the removing the germ from the garlic.
Never knew... Gotta watch more Pasta Grammar.
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I am huge fan of EVA's HAIR !
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What about an Italian slaw for that “Pampanella NC bbq sandwich.”
Maybe in the future consider making a sauce with the meat juices and vinegar. You didn't just throw away those juices??? Maybe first remove the juices, remove the excess fat, add back to the pan and deglaze the pan with the juices and vinegar?
Good job! This dish looks delicious!❤💕
MOLISN'T
"All of uzza knowa thatta Molizza donta exista!"
Molistoo !
Harper, I'm a vegetarian but admire your passion and skill 😁 I do wonder about the gloves though. Are they really necessary ? You may have used and discarded several sets. That's a lot of waste plastic. Much easier to wash your hands. Food is about our interaction with it. If we clean our hands before we cook then the best way to transfer your knowledge and love to the food is to handle with your bare hands 🤗
I wonder if it makes sense to add some wine vinegar in the prep stage before slow roasting. Asking for a friend. This is an excellent recipe.
With that size and type spice container squeeze the container and the paprika will come out in a nice and even dusting.
😂😂😂 We all say these mystical mysterious things as jokes, with a poker face. 😂😂😂 The grape leaves are medicinal! Vitamins, carbs, aids in absorption of minerals. Foods that provide Horse Power 😂
So in watching this recipe, I’d like to give suggestions if that’s ok. I would use Boston butt for this, it’s a darker meat and is more tender and fatty, about 70/30, could you just chunk it up, make a salt slurry with salt and brown sugar and brine the meat for a few hours, then toss it in the garlic and then the paprika? Then put it in the pan and bake it, the last 10 minutes in the oven, hit it with the vinegar so it can cook in a little? Just a few ideas. Looks fantastic
I opened this video while eating my pasta dish. And the region Molise comes up. The brand of which the pasta I use is La Molisana :D
Indeed, that is my go to brand as well. It's one of the best pasta brands around. I have also managed to find Fileja, two kinds: tri colore and peperoncino. But they are from an artisanal brand. They had more kinds, but my bag was full, so I'll have to get them another time.
@@telebubba5527 La Molisana is sold here in the supermarket in Germany and is probably the best commercial brand that I tried. If it is not the best it is the best price to performance one for sure and I'm happy that it is not very expensive as a student.
Amazing video thank you with all my Molisana heart.❤❤ Ava and Harper, do you like Baccala fish (salt cod)? My mom used to make it in the oven with, white grapes, garlic, bread crumbs, lemon and seasoning. Who would think baccala and white grapes but it was delicious.
Yes! Eva is an even bigger fan of stocco, which is like baccala except dried instead of salted. It’s one of the few southern Italian dishes that I can’t stand 😅 but it’s enormously popular there
@@PastaGrammar ok stocco, will look it up. Thank you. 🙂
I guess the question is when will Harper try this on the smoker?
I’m making this ❤
Wondering what happened to the juices in the pan after cooking? You guys are great together, love the channel.
@@cindypaolone9685 I bet it would be great with some cannellini beans...and a bit of soffritto ?
It looks absolutely delicious! I feel like a bit more moisture would be even better. But Maybe if pork belly is used the moisture would be upped?
Sono mezzo Molisano, e fiero ! ☺
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 miss seeing your bottle of Texas Pete!! What gives?? Nothing could be finer....!!
Any thoughts about using SMOKED paprika instead of sweet?
Yom! I'd still try it with a spicy slaw like on pulled pork.
Il panino finale mi ricorda la Bifana portoghese.
I tried North Carolina barbecue once.
Looks delicious! Why didn't you use a garlic press? If it really needs to be finely minced, you need a mezzaluna.
Complimenti Harper ed Eva.
Ed avete inventato il Pampanella burgher, ora vi fregano l'idea.
Molise is the region John Cena parents came from
I don’t know if this classifies as a dish that is unknown. But my grandmother from Campagnia Avellino to be specific. Would jar cherries in Brandy. I don’t see that anywhere. It was truly delicious. 🤤. Even as a child the Brandy was acceptable for us to taste but I don’t see this tradition being carried over. 🍒🍒🍒🍒
Hungarian paprika pork is reminiscent of this.
Ok, this sounds amazing! And I’d probably be like you about the vinegar. The vinegar is probably a tasty complement to the savory-ness and fattiness of the pork butt… I see it. It’s kind of like the play in NC barbecue and Filipino adobo and lonsilog.
You can put the meat in the freezer for an hour/2 and it will cut better
What about an Italian slaw for that Pampanella NC bbq sandwich.
As a Carnivore I am all in.
If you like pork and paprika you definitely need to go on a trip to Hungary
how about making it as a taco?
You look so much like your dad ❤
Ecco un'altra perla❤
I was gonna say, those “Country Style Ribs” are Freaking HUGE!!!👀 Thanks for clearing that up for me(us)! I know now what I’m gonna use for muh BBQ RIBS from now on!!!!!💪🏻🤪✌🏻 THANKS!🫵🏻!
Do Italians do BBQ RIBS?🤓👋🏻
I'm wondering what kind of paprika you used. Here in Brazil, where I live, we have smoked, sweet and spicy paprika. This dish seems so simple, and yet so delicious, that I want to make it, using the right ingredients. Can someone give me a hint?
He said Sweet!
@@shainazion4073 thank you. I missed It.
Get in mah belleh!!!!
Can i make this in a slow cooker?
Wonder how it would be with smoked paprika?
I wonder what it would be like with smoked paprika.
Harper,
Could this be done in a smoker?
Just fyi, meat is easier to slice when you put it in the freezer for 20 to 30 minutes first.
Surprised you didn't put a tray of water in the oven.
Im surprised in video it looks a little dry and firm, needing a knife. Maybe just illusion. Ive got a few of these ribs and will try soon!
this may be heresy, but you can probably make this in the croc pot....
It's a shame that Eva doesn't like garlic. The Greeks love garlic. What kind of vinegar do they use in Italy?
Who knew that the word for leaf in Molise, "pampanella" would be extremely similar to _pampineḍḍa_ in Sicily.
Maybe because the Italian word for vine leaf is pampino... 8-D
Arpoor, he kinda onda pressure 🤣
❤
Ok if you make this, what would you eat with it? Risotto? Pasta? Gnocchi?