How Italians Cook CHICKEN (and why they don't eat it more often)
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- Опубликовано: 28 сен 2024
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Compared to the American diet I'm used to, Italians don't seem to eat a lot of chicken. In fact, many Italians (Eva included) will quip that chicken "is for sick people." This always gave me the impression that Italians just don't really like poultry.
Turns out, my interpretation of these observations were completely wrong, perhaps even backwards. Today, Eva is going to share some interesting ways Italians DO cook chicken, and explain why it's not quite a daily staple in Italian cuisine.
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REUPLOAD! The first video was accidentally deleted, hence the reupload 😅 We were still reading all of your lovely comments when we lost it, so please drop one below!
How is a video accidentally deleted? You never even mentioned election fraud once!!
On top of spaghetti, all covered with cheese, I lost my poor meatball, when somebody sneezed. 😯
Just wondering if that old schoolyard song is known in Italy. 🙂
And it's oldschool, so perhaps Harper hasn't heard of it as well.
Is the 913 area code number responding to a number of the comments for this video legit?
@@richardcarrillo2745 NO. Working on removing them now. Thanks for the heads-up!
My favorite "Italian " chicken dish is Chicken Parmesan and yes I serve it with pasta. I'm from Brooklyn.
Harper, when you combine the salt with the egg whites, the protein structure of the whipped egg whites holds the salt in suspension. This allows the salt, which is a mineral (rock) to act as an insulator, thus allowing the food to cook slowly, and stay tender and juicy. Hope this helps.
isn't it also that the salt is absorbing the chicken fast which would create its own barrier
I love learning new stuff ,even at my age. Thanks
@@princefarme that I am not sure of, I would think if the protein is inhibited in absorbing too much salt, because the salt crust is done just prior to cooking. Dry brines work by having the salt draw the moisture out of the protein, and then as it sits longer, the moisture drawn out is reabsorbed , carrying a portion of the salt with it because it is striving to reach equilibrium. However, that is just my theory, a food scientist wood be able to answer accurately.
@@princefarme The salt probably doesn't have enough time to work. The chicken is covered then immediately baked; if it had been sitting for hours then the sale crust might dry out the chicken.
Where's the taters precious? joke
My Italian grandmother rarely made chicken as an entrée. She made her chicken soup, but when we were sick, she'd make a special poached or boiled chicken and serve it with rice. Very simple, easy to digest, and made with tons of love.
My grandma did the same as my mom, always made me feel better 💕
Our Hungarian grandmom made wonderful chicken paprikash, which just had browned chicken pieces, lots of sliced onion, tons of paprika, and water for braising. Some people add red bell pepper, garlic, tomato paste etc but it really doesn’t need it if the paprika is good. It’s eaten with handmade noodles called spaetzle and most people put sour cream on top at the end and stir it in- either in the pot or on the plate.
I’m Sous Chef at a famous country club in Fla. We do prime rib and fish with the salt method. Just goes to show, Eva is a real professional! I didn’t comment then but I watched this video this morning. Pasta Grammar is what makes my Sundays.! It’s usually the first thing I watch. Even before church. Love you guys.
@butchdugan Butch I hope you’re not referring to Mar-A-Lago. I’ll say a prayer for you just in case! 😂 🙌🏼
I am not at Mar-A-Lago
@@bridgetagnello1877 there's no senility at Mar A Lago...is there ....MAGA !
@@joepavone3586 Joe are you related to the Pavone family in Southeast Michigan? My favorite cousin’s name is actually Joey Pavone.
People actually eat this? I've cooked about 1000 chickens throughout my life and will only eat this if you held a gun to my head.
Where I'm from, we season our food...not just salt it.
Well its true that we don't have very much chicken dishes, but the most important meal of the week, the Sunday lunch with family (mostly in the old days) was based on chicken, the classic "pollo arrosto con patate"
Exacto ! Pollo arrosto con patate was and still is a staple meal for a large part of Italys population. E veramente
Molto buono!
Nah there's a lot, they're just overshadowed by the other great dishes we have and by the fact we don't put it in pasta(and obviously everyone's gonna look at pasta first when looking at italian cuisine)
Also it depends on region... In my home it was never seen as "the food of sick people" but it was indeed seen as a dietary food, then again my family is subject to getting fat easily so we're always on a diet, and we live near naples, in the areas were pollo arrosto is as common as pizza, so...
exactly and it probably was the only meat you'd see all week
15:35 damn it, as a kid (36 years ago) we had holidays in italy every year. I had exactly this dish and I loved it. for years I've tried to figure out what exactly I've been eating without any luck. Thank you so much for finally finding an answer!! 😭😍
When I went to Rome earlier this year I had pollo ai peperoni for the first time and I became obsessed with it. Now it's probably my favorite chicken dish to make. Also when I was in college I would frequently make pastina in brodo di pollo, I didn't know it was a legit Italian dish, let alone that it had a name until today. It was just my very cheap, poor college student go to meal (delicious though).
My nanna, who was from Napoli (and was an amazing cook), used to make one chicken pasta dish for leftover chicken. She'd cut up leftover chicken, and boil it firstly with onions, then add spaghetti, and finally peas to make a soup. I have fond memories of it and have made it a few times!
The Neapolitan Nonna (with O not with A) is one of the best cooks ! I am from the region of Napoli. 😉😊
@@aris1956 Nanna (just a word for grandmother where I'm from) and was incredible. Particularly enjoyed her pasta e piselli, era meraviglioso!
Pastina and broth is one of my favorites ❤️ We ate this as kids, and I still eat it today. With a sprinkle of cheese. When you are sick we call it Italian Penicillin lol
Well done and explained! I come from Emilia, and I can tell you that "pollo ripieno" ( stuffed chicken, which I still cook in wintertime), slowly cooked in its broth, was a much cherished Sunday dish in the Sixties for a lot of people .Pastina in brodo is my comfort food since my childhood, but when I was dating my Neapolitan husband, I asked him if he felt like having a pastina and he replied" Why? I'm feeling perfectly fine!" 😂That's when I discovered that a gigantic portion of my Country considered all liquid minestre, pastine and veggie soups to be a sick person treat! As kids, whenever sick, we would have riso in brodo with spinach and a loooot of Parmesan. ;)
the topic is spicy. the hair is fabulous (both of them). the set is great. and this new format??? with the backdrop?? ayee keep going pls. yes
Grew up in an Italian American family from New York and our take on pastina was adding cottage cheese to cooked pastina. We fed it to older babies and toddlers as a quick, easy and nutritious dish that every kid loved! (Including the big, adult kids lol)
My favorite chicken dish is from Georgia (country, not state) and is a soup called chikhirtma. Hard to pronounce, but simple to make. Poach a whole chicken (often an unwanted rooster - no egg loss!), reserve the chicken to serve alongside the soup. Brown onions in a pot (best if you can do this in chicken fat skimmed from the top of the broth, but if it was too skinny a bird, butter) and when the onions are just getting some color, add two heaping tablespoons of flour and stir into a roux. Slowly add the broth, whisking out any clumps. When the broth returns to a boil, season with salt and reduce the heat. Beat 2-3 eggs in a small bowl and drizzle into the broth while swirling the broth with a spoon so that the eggs don’t clump together. Add lemon juice or white wine vinegar to taste and a large handful of chopped cilantro and some black pepper. Some people serve by placing the meat in the bowl and serving the how soup over it, but in our family we serve the meat on a family plate and everyone takes which piece they like, and put in the soup or not.
My mother used to make what she called "tubetinis" which was ancini de pepe with half the water poured out, a little salt added, a little olive oil, and an egg drizzled in. She fed this to my kids when they were babies and toddlers and hey still love it today in their 30s.
Salt pulls water. Perception of "juicy" is more fat related. When less water is there, more fat, so more juicy.
If you didn't want to roast a whole chicken, would the salt method work with bone-in, skin-on chicken thighs and drumsticks?
Why doesn't the salt suck all the moisture out of the chicken? Osmotic pressure equilibrium. Salt will pull water out to a point, but then salt starts to get into the chicken, carrying water back with it. (same mechanism at work in brining). Eventually, equilibrium is reached. No more salt entering the chicken, no more water leaving the chicken.
Salt on the outside of meat makes it form a “pellicle” which is a protective layer that keeps the juice from being sucked out by the salt. That’s why this and brining works.
I think it is maybe a regional thing, but here in Tuscany, we eat chicken very often! From my experience, especially on the seaside, it's probably the dish eaten the most during the summer because you don't want to use the oven when it is 30 degrees (86 fahrenheit) and, spending less then 10 Eu in the rotisserie, you solve the dinner for the entire family without the need to sweat :-P
PS: you are spot on about why, long ago, chicken was eaten only on special occasions: it was a prudential measure of every pre-consumerism country village because eggs could make the difference between life and death. I've lived in London studying its history and I've learnt that there, chicken was served as a luxury main course during Christmas Day dinner. It translated to the traditional turkey feast in America because all the chicken brought by European pilgrims died during the first winter (with half of the Mayflower's settlers) and natives of the Pawtuxet tribe literally saved pilgrims' lives by introducing them, among other things, to turkey hunting.
But wasnt beef more expensive? They eat a lot of it . And in old times, what would they do with the roosters? The egg theory works only for the hens… ;)
In Poland we do have an identical dish like polo al sale and we use this technique not only for fish but alsofor all meat from hunted wildlife species.
In egypt we have a similar dish to the pastina with broth,
It's made with chicken broth and a pasta that is very similar to your pastina.
It's very tasty and also considered a side dish as we cook a lot of chicken in Egypt so every home always got some broth ❤️
Eva, regarding salt: In general, prices are higher in Norway, above both the US and southern Europe. When it comes to salt, in my opinion, it is priced way too high! One exception though, we can buy large bags of coarse sea salt, a bag of 4 kg (ca. 9 lbs) cost only $3 (so 30 cents for a pound). It’s really good salt (not iodised though). When I was a kid, that’s the salt we used to thaw ice outside our door (but now we have special road salt, that is NOT food grade, it has some nasty chemicals added). I toss it in the blender for every day use and I blend it fairly fine. After doing that, I pour it out on a baking sheet to remove excess moisture - often put it in the oven for a while on low temp. Then I add it to mason jars. Pure sea salt, no additives! To avoid clumping, I add a teabag ir two filled with rice (great for other things where you want to avoid moisture, like certain cheeses which isn’t consumed fast enough, add a «ricebag» to the cheese bag or box! Anyways, hopefully you can find some bulk salt also over there. Thanks for your ever great videos, the two of you together is such a great combo, 1+1 = 5+ here❣️ At least❗️ ☺️🤗💓❤️💓
In Friuli Venezia Giulia they make "gnocchi con sugo d'arrosto": the sauce comes from stewed chicken (pollo in umido) with rosemary and parmigiano. Chicken pieces are added at the end. That's a very good dish!
Yes! 🙂👆👆
Sorry guys. My mother who is from the north of Italy makes an incredible pasta sauce with chicken. It is a tomato based sauce that is out of this world. Almost as good as her ragú di carne (bolognese). Ok. Not as good but faster to prepare and still amazing.
Same here. I am from the north too, Emilia region, and besides the ragù alla bolognese there are other variations on meat ragù. For example, in my district of Modena, there are Maccheroni al pettine (hand made maccheroni made using ancient loon combs) al ragù di pollo, with chicken ragù. Near there are the Garganelli from Romagna, that can be served with chicken ragù. In Marche region they prepare tagliatelle al ragù di pollo and in Lazio region fettuccine alle rigaglie di pollo (with chicken giblets). There are also many regional dishes with chicken.
BELLA YOU ARE ONE OF BEST COOKS IN WORLD THANK YOU
You two are so silly! I love how you tease each other. Thank you for sharing. This video answered a lot of my questions!
I love both of you. Please I need a cookbook, I know that it will be informative and picturesque plus many delicious recipes and techniques. Mangia💕....my grandmother was from Verbano we use a bit more rice. Merry Christmas 🎄
I’m Brazilian and I do something similar with the salt cooking. I get some beef ribs and completely cover it with coarse salt, put it in the oven for a few hours and then scrape the salt off before serving. It comes out very juicy. This is my first time seeing the salt with the egg white, so I will have to try it sometime. I think after you take the salt cover from the chicken, you could put it back in the oven on the broiler and brown the chicken. That way it will look more tasty, but still be very moist.
0:13 False. I remember buying a whole roasted chicken on my first trip to Rome. 😂
the lack of chicken dishes in Italy is alarming. compared to other meat such as pork beef lamb and veal
Exactly Italians eat chicken, I lived in Napoli and had many rotisserie chickens sold on the street and in restaurants.
My mother-in-law, from northwest Sicily, made this for me years ago when I was recovering from surgery. I will always remember this dish with love.
Pastina with chicken broth is our ultimate comfort food!
"Gallina vecchia fa buon brodo," I've heard my father use this so many times; even to tease me. It is great to hear someone else say it. 🤣
The salt does absorb the water out of the chicken but then some of the salt dissolves back into the water and then the salty briney liquid gets absorbed back into the meat seasoning it perfectly.
I said this in the first one, but my Grandmom used to make the Pastina with Orzo pasta instead of pastina, but still called it pastina. Someone was kind enough to put a response, but it didn't really address whether or not it was a valid substitute or if it was my Grandmom's preference.
3:10 it was very nice of you to include the chicken in the music 😂
If you guys want a traditional chicken with pasta from Italy, you must make lorighittas from Sardinia. It is a pasta dish that has chicken in it. Very mindblowing! Not even well known to most most Italians
Growing up my Italian-American mother would occasionally buy a whole chicken at the grocery store. But usually Mom would get several chickens from the farmer we got our eggs from. Mom would bring the live chickens home & take them to the basement where we had a 2nd stove. Mom would put some water on to boil so that after she cut off the heads she could remove the feathers. (She did the same with the pheasants my Dad or Italian Grandfather brought home.) My only problem was with the smell that the process created. After they were cleaned & gutted Mom would cook the chicken in water (different of course). Then when done cooking & cooled, Mom would remove the meat & put it in jars, with the water, to can them. The chicken was used in the Winter to make homemade chicken noodle soup. The egg noodles were homemade by my Italian Granffather. (Quite a production in itself.) Mom would use the neck from the storebought chicken to help flavor the padta sauce.
My Italian-American great grandmother was first generation born in the USA on my mom’s maternal side, with her folks immigrating from Italy in the 1880s. My great-grandmother and her husband ran a big chicken farm, so I just find it hard to believe that chicken was not that common in Italian dishes.
Also, I know that smell you’re describing and it makes me nauseous it’s so gross. My mom will make her whole house smell like that. 🤢
When I was in Italy for a couple of years, a woman taught me to make “Pollo con Carote“ literally just grated carrots, cooked in olive oil, and a little bit of garlic. You cook your fillets of chicken in the pan in the carrots, then you pull out the chicken pieces, and the carrots break down and become the sauce for your pasta. Of course, you don’t eat the chicken in the pasta. You serve it separately for your Secondo.
Awesome chicken recipes. I can't wait to try the salted chicken!!
Probably my unbreaded fried chicken that I put a mix of garlic powder, onion powder, powdered ginger, and salt on after frying? Sometimes half bake with it spiced first in oiled glass casserole dish if going to top cheesy broccoli rice.
Have about 5 other chicken dishes in the rotation, but that's everyone's favorite. Usually with cheesy garlic mashed potatoes, and fried unbreaded sliced okra and onion with a little Cajun seasoning.
That sneaky Chef Alfredo strikes again!! It's ok, I will gladly watch it again so your views stay in check. I like that the first dish uses yellow and red peppers because green bell peppers tend to come back to haunt me (burping). I find them sweeter and less harsh on my stomach. I also think they taste better in a shaved steak or Italian sausage sub with cooked onions. Has Eva tried those yet in the US? ps... anytime anyone in my family was sick we ate chicken noodle soup so I get why they say that.
The confusion going on about "peperoni" is somewhat hilarious. An American friend was staying with me (in Vienna, Austria), and she wanted to do something nice and cook dinner for us. So she made a shopping list as I was going to the market anyway. Among other stuff it said "peperoni", so I bought long green spicy chilies, which are called "pepperoni" or "pfefferoni" here. I also got "paprika", which are green, red, or yellow bell peppers, and "paprika" which is a powdered spice made from dried and ground paprika and comes in a mild variety and a spicy one. When I came back and emptied my shopping basket, my friend was disappointed because I hadn't brought the spicy salami-style sausage she wanted. (Luckily, I always have a similar Balkan sausage in the fridge, so she was good to go.) Next time I'm taking her with me to the market, so we can sort it out immediately.
Also, the cooking method with egg whites and salt is used all over the Adria on the Balkan side for fish - it tastes amazing.
I love ALL your super informative videos. I also love your beautiful kind of humor!
As I was a kid, my parents also put a piece of "formaggino mio" in the pastina. Grazie for giving me a trip back to my childhood!
Can't wait for your next videos. 😘
That first dish is very very similar to a dish my mother made in my house when I was growing up once a month or so, and I continue to make to this day. Very simple and flavorful.
Ooh, scarpetta! It took me a little while to figure that one out :) ! I made the chicken with peppers today, and it was fantastic. I let it simmer for one hour. The smell is amazing. The chicken was definitely cooked (165F), and the sauce was thick enough for sopping! Thanks guys. Let me know when the house next door goes on the market, lol!
chicken recipe made in Sardinia: doses for 4 - four chicken legs (skinned) - a golden onion - 2 dried tomatoes in salt (peeled after blanching them) chopped together with a clove of garlic and parsley until they have the consistency of a pesto - a handful of capers - pitted black olives 100 grams - - 1 glass white wine - oil, salt brown the chopped onion in a pan in the oil until it becomes transparent, add the chicken legs and cook until golden, add the dried tomato pesto, garlic and parsley, mix, add the white wine, capers and the black olives, season with salt and finish cooking over low heat with the lid, until the chicken meat becomes tender and a not too thick sauce has formed. Buon appetito
This sounds delicious! What's the name of the dish??
@@sebastianortega1938 chicken with olive and caper sauce
@@louisamarch9883 fantastic! Thank you very much :D
Well actually one of the most famous Italian dishes is made also with chicken broth: tortellini in brodo.
In my family we also have a tradition for sunday lunch, we call it "the 3 P dish": Pollo, Polenta e Patatine (roasted chicken with polenta and french fries).
It's a variation of a classic Sunday lunch dish in the north of Italy, which is roasted rabbit with polenta and french fries.
uuh sounds yummy!
I've used the salt bake on a prime rib roast. The whole chicken recipe is a surprise but not that much of a surprise. Look up Townsends salt pork on RUclips, from way back when. You don't eat the hens until they stop laying. You only have one rooster. It keeps the predators away. The roosters kill each other if you try to have more than one. I've done chicken every way, so I thought. My favorites are deep fried, roasted, grilled with BBQ sauce, and also, Mongolian BBQ. Those little buggers are too easy to take care of and catch for their own good.
Mmmm... I bet that salt roasted chocked would be great with a quick crisp-up in a very hot oven for a number of minutes... Mmmmm mmmm!
If it doesn't have skin on that would just dry it out
@@arthurragan1332 it seemed hers did...
@@rebelcolorist crisp is a texture. You can't get that without the skin on. Nice recipe though
Love watching and learning 🌹 nothing to do with chicken but had to let you know, my 8yr old granddaughter and I made your chocolate salami on Saturday, she took some to school for her friends to try now I have had to write out the receipt, they want it 🤣🤣 you have brought joy to a Nottinghamshire junior school, thank you for upping my granny status
Fried capstans on toast is very nice :)
When she says "I know how much you love chicken" @4:18 she has so much contempt in her voice haha. Like "I know how much you love chicken you silly ill peasant"
yeh comment for the youtube algorithm
10:42
When you put a salty food in normal water, the salt tries to leave the food and go into the normal water to balance out the salinity. If you add salt to the water so much so that the salinity of the water is higher than the food, the salt in the water will instead try to go *into* the food to balance it out in the opposite direction.
Since there is no vehicle for the salt around the chicken to go into the meat (water, fat, etc.), the salt absorbs some of the juices coming off the chicken but then the juices immediately have far too much salinity compared to the juices in the chicken. The juice/salt mixture wants to go *into* the chicken to balance out the salinity, but there's not enough juice to do so, so it only goes about skin deep. The chicken, in turn, wants to absorb the juice/salt mixture to balance out the salinity and, as a consequence, stops seeping out more juice.
This coupled with the lack of air to pull some of the moisture out through water vapor creates a molecular barrier all around the meat, locking the moisture in. The "crust" as Eva calls it. That's also how cured meat works.
Were the heck are the recipes ? I hit every area I know to hit and nothing. Oh never mind. I found it. I guess that there was more areas to hit..
Watching the Pollo Al Sale recipe, told my cardiologist about it and he said I am not allowed to watch your channel. LOL!!!
Your cardiologist isn’t a good one otherwise he should know that is one of the healthiest way to cook chicken.
Change him 😉
I would add a sprinkle of crushed red pepper for a little heat for the first dish.
Red pepper, rosemary a bit of sage. Pollo ai peperoni is the traditional dish in Rome and nearby for our mid August Bank Holiday Ferragosto. First course: fettuccine with chicken giblets ragù.
Eva, I always enjoy your cooking and recipes, but this time, I just want to say, the color of your hair is so warm and beautiful!!! It complements you well. 🥰🥰🥰
My favorite Italian chicken dish is chicken Marsala. The salt chicken was kinda cool. I get stewing hens also and use them for broth and the meat goes in my chicken enchiladas along with some of the broth. Leftover broth is frozen for later use such as chicken Marsala.
I love Eva. It's her cooking actually. 🤭
In Italy we eat a lot of chicken but we eat it at home. It's not considered a "restaurant thing".
Then there's the separate chapter of brooth and boiled meet.
I saw your FB photo holding a barred rock chicken. My favorite breed. I had 18 of them in my back yard. Gave me many eggs.
Up until relatively recently chickens even in the US were highly valued for their eggs. That’s why many old recipes called for stewing hens. .Stewing hens are also used in many ramen recipes. Even the one Asian market in my small city has stewing hen.
My grandmother made chicken cacciatore and also chicken soup where she would put chicken in a pot and cover it with water, add vegetables and a can of tomato sauce. Let it cook all day and then take the chicken out remove it from the bone and add it back to the soup and serve the soup with pasta. Yum!
I'm not making a food comment. It's a comment about you guys. You complement each other so well! Very enjoyable to watch. Keep it up, please! 😀😀👍👍
why is salt so expensive in america?
to answer Harper's question we have a proverb in italy that says: "meglio un uovo oggi che una gallina domani" (it's better to have an egg today than a hen tomorrow) so that's why we do not eat a lot of chicken... we used all the eggs yesterday to make pasta
7:08 🤣😂for a second I thought she was seasoning her salt with salt!
Dimenticavo: tutti gli anni mi faccio allevare un cappone (gallo castrato) da un contadino che conosco e il giorno di Natale, dalle mie parti si mangiano i tortellini, (sono bolognese), che il disciplinare vuole esclusivamente in brodo.
brodo di carne di manzo e di cappone e non deve mancare l'osso, ovviamente non il cappone intero ne basta un pezzo.
la carne bollita viene presentata a parte ancora fumante, è ottimo il bollito misto, ma se ne rimane un po' state sicuri che si tratta del pollo
pollo coi peperoni.... A good dish !!! Great Eva!!!
has eva ever tried jerk chicken?
Asian markets are the best place to shop for whole fish, seafood, obscure meats, and more foods in their "raw" form.
Weird, I was a waiter in an Italian restaurant in Hobart, Tasmania in the 1970s and we had several chicken dishes on the menu! I particularly liked chicken alla pizzaiola and chicken diavolo. Last time I was in Melbourne we dined at an Italian restaurant where I ate the best chicken livers I've ever tasted.
Excuse me
Chewing the pastene was my favorite part as a little kid!
A mouthful of delicious stars
Knocking it out of the park. Thanks for being so badass you guys.
So funny but true about chicken when you're sick! But, we ate chicken soup every Monday, with pastina or anci di pepe, cut up chicken with carrots and celery. Then cutlets typically on Wednesday and meat/pasta the other nights. Every Italian family we knew did this. It may be a Philly thing. 🤷🏼
BTW, we have those T-Fal pans. I really like them. 👍
When you cut the chicken head off I just was reminded of how much I love chicken neck. After thighs, it is my fav part of the chicken 🤤🤤 so yummy
My mom would buy packs of just necks (still can be found) and boiled them as a soup with veggies and some rice or pasta. Then she'd remove the necks and put them on a plate and had a few, eaten by hand with salt and pepper, pulling the meat off the bones. It was so tender and was tasty. Although it takes a bit getting used to what they look like but were cheap and good meat, just had to work to remove meat, like with lobsters/crabs/crawfish.
@@treasuremuch9185 🙌🏼🙌🏼🙌🏼🙌🏼 I just bought a 3 pack of turkey neck, I'm gonna boil it with my collards and turkey leg for Thanksgiving..ugh I can't wait! 🤤🤤🤤🤤
@@treasuremuch9185 sounds so yumm.. go mom!
BTW - chicken was considered expensive and luxury throughout Europe - not just Italia, and actually in other areas as well. The industrialized growing of huge numbers of chicken -- was NOT POSSIBLE for many centuries. Chicken kill each other if they're packed too crowded, and the "White American Hen" that is used in such huge quantities in the U.S. were actually developed there. Also, the industrialized growing of chicken so they become edible early, and so - cheaply - took many decades to develop.
The down side: These chicken tased really dull when compared toe rustic old-style European/Mediterranean chicken.
Chicken ~ Ball soup . Last recipe..
love you two .💙🩷
13:20
Eva: I feel French today
My brain: *guillotine chopping sounds, La Marseillaise anthem singing and French flags😢*
Chinese has a similar dish but they wrap the the chicken in lotus leaf. Maybe grape leaf, romaine, or cabbage?Then salt crust or clay to seal and steam.
Pollo con i peperoni a Roma è il piatto tradizionale di Ferragosto!
P.S. Potevi fare ad Harper le fettuccine con le "rigaglie" (interiora) di pollo, un altro piatto tradizionale di Roma 🙂
I grew up on Pastina back home in NY. So damn good!
So I'm still waiting for an introduction to an older sister or aunty, but in the mean time, Eva's my go to lady for real food.
Pasta grannies is awesome
The first recipe I am doing like fore 5 yeats.. And it is very reasonable combination. But i put sime butter ans cherry tomatoes also inside chicken steak.
I am doing lots of one pan dishes and chicken is ideal for it.
All dish tooks like 30 minutes from raw to plate. 😅
Eva mentioning the “one pot” chicken dish- makes me wonder how she feels about “one pot pasta’s”!?🤷♀️😂😅
I am addicted to your channel ❤️ you two are so cute. I love the recipes 😋
My mother made us pastina with chicken broth when we were kids. She also made it with orzo and a beaten egg. In her dialect, pastina became "bastine." Can you guess where she was from?
i agree with Harper, It s Better to chew pastina once or twice
Chicken ginger soup.
2 - white onions.
1 - whole chicken.
1 -stalk of bok choy.
1lb - fresh ginger root.
1/2 cup - fresh parsley.
1/2 cup - olive oil.
- salt
- pepper
Cut a whole chicken into pieces, leaving in the bones. Cut onions into wedges. Peal then julienne the ginger. Put the olive oil in the pan, turn pan on high. Put the onions, ginger and chicken into the pan, all in that order, salt and pepper to your liking. You will need some muscle for this, and a big wooden spoon. Stir all those ingredients together so the flavors mix, until your onions are almost golden colored, and your chicken is fairly cooked, if you feel you need more oil, then add more. Next, add the water, bring to boil on high temperature. After the soup has boiled for 45 minutes, turn it down to just below medium, then Mince the fresh parsley and toss it into the soup. After about 30 more minutes, turn the soup down to just a little above simmer. Simmer for 4 hours, cut the bok choy into bite size pieces, toss into soup; then turn the soup up to boil again for about 20 minutes. While this is all going on, you will have already cooked your Jasmine rice. The real Asian Jasmine, not the US grown, because US is not as tasty due to the short growing season. Your soup is now done. Put soup in bowl, and then spoon as much rice into your bowl as you like. Don't be shy about eating the chicken off the bones with your fingers. Makes a really good winter soup, and ginger is very good for you, as well as the bone marrow.
I've always eaten pastina with chicken broth when I'm sick. my mum, Sicilian, always used to make it for me and I never knew that traditionally it's only made when you're sick in Italy! the more you know!!
Il brodo di pollo con la pastina, un 'abbondante spruzzata di grana o parmigiano. Ottimo.
I like to make chicken cacciatore. Mine is simmered in a sauce with tomato paste, chicken broth and wine with mushrooms and marjoram and I use bone in chicken. It is an old Joy of cooking recipe. Not sure if it is very authentically Italian but it sure is good!
It depends from family to family… When I was a kid I ate Roasted chicken so many times 😁.
And other stuff of course
Um.... I love chicken. I'm Italian-American, so this is where I break away from full Italians. Chicken is for anytime! And while the 2nd recipe shown looks good, my tight budget balks at spending close to $8 just for the one-time use of acting as a baking dish. I keep hearing my Italian grandmother admonishing me for wasting something by saying "there's children starving in India!"
Chicken cacciatore is my favourite chicken dish served with pasta, usually linguine with a sour cream butter cream cheese and onions ‘sauce’ mmmm probably not exactly traditional Italian but really good.
In italy we don't serve meat and pasta together. You eat pasta and then chicken (like pollo alla cacciatora)
There even Is pollo agli agrumi, pollo alla cacciatora, pollo alla Marengo, pollo in umido, Galatina di pollo, pollo alla Nissena and many more.
EVA Comunque volendo esiste anche un veloce Ragù di Pollo per la pasta... Ovviamente dico "veloce" perché non deve stare lì a basare per ore come il Ragù classico, ma è delizioso uguale e più leggero 😘👌
Have you ever made a pastina soup with a broth of water, salt and a bit of olive oil. My cousin’s mom made it and it was delicious. It fooled everyone. We all thought it was pastina in a chicken broth.
Dinner tonight ❤❤❤