In the written introduction for the Swiss chard pie, you say "airing on the side of caution." You mean to say "erring on the side of caution" because err means error as in it is better to make the "mistake" of making too much. And air means the stuff you breathe.
I fagiolini col pomodoro negli spaghetti,voglio provarli! Nel video della scorsa settimana hai fatto le pappardelle ai funghi, da noi le facciamo anche con altri sughi,lepre,cinghiale,papero.Fra le 4 non saprei scegliere.😊
Zoodles/courgetti spaghetti. Take your pomodorini and cook them in olive oil, garlic and basilfor about 10/15 minutes (flatten them with the back of a wooden spoon when they begin getting softer, to release the juices). Add salt to taste. Spiralise the cougettes (zucchini) but don't cook them. Put them straight into the sauce once it's cooked, leave them to simmer for a couple of minutes and serve. Add parmesan if you like it.
Transformation is at the very soul of Italian cooking. We turn vegetables into pies, leftovers into full meals, salads into sauces, and literally Nothing into something delicious. Eva beautifully demonstrated this magic for us. Tutto grazie, Eva e Harper! I enjoyed this so much!!! ❤😊❤
pretty much as they do in every other part of the world; in general, people learned over millennia not to waste food. then came 1950s America, and wasting became a life style. the sad part is that much of the world now tries to follow that horrible example.
Salsicce e friarielli (broccoli rabe in Neapolitan) is a very common dish here in Campania (and it's commonplace as a pizza topping too), as is of course broccoli rabe sautéed in olive oil, garlic and chili pepper the way Eva prepared them. Or just lightly steamed/braised and served with olive oil and lemon juice.
Harper? Do you even REALIZE HOW BLESSED AND LUCKY YOU ARE(!!!) to have your amazing wife?,,,,,, in fact you two are a match made in heaven!!👍GOD BLESS YOU BOTH!!!!
As an Apulian man, I want to thank you for cooking our dishes and I can't put in words how emotional I got as soon as I saw a childhood dish made right, so thank you again!! P.s. Usually if we want to make it more substantial in Puglia we add potatoes to the sauce before adding the beans.
Ohhhh!! Thank you for sharing the green beans in tomato sauce. My Mom in law, when I lived in Puglia made this many times. She, however, didn't par boil them. She cooked them straight in a Passata until the green beans were tender. She also did not add garlic, but put in 2 anchovy fillets and olive oil cooked that first then added the Passata and then the beans. It is a beautiful moment of the short time I had with my Italian Mom in love. She was an amazing women. She is now resting in heaven.
My grandmother made the green beans in sauce and added zucchini and potatoes. She called it summer stew. It's even better made with Roman beans. I practically live on this in the summer.
Green beans cooked in tomato sauce, from what I see, is a pretty common dish among the Mediterranean region. In Greece, we cook them almost the same way though we also add onions, parsley instead of basil and sometimes we add potatoes if we want to make it a bit more substantial. It's a pretty popular dish and we usually pair it with some bread and feta cheese.
Any type of green bean works with this. There are also long beans, they are Asian in origin but where I live, in the Netherlans, we can get them in the supermarket.
@@nickvoutos8265 Flat... round... we use both and it really doesn't make a big difference. It usually comes down to preferences, if they're in season and, if not, what's available (or even on discount) in the supermarket in the frozen aisle.
@@marykoufalis7666 My grandma used to add minced meat if it wasn't a fasting period but I tend to like the "λαδερά" dishes unadulterated, in their vegetarian form. I think it defeats the purpose of the dish if you add meat and I think it's a nice change of pace from meat consumption during the week.
Eva is an Italian wonder. Endless recipes. Suggested wonderful places when I asked for travel advice. Would be lost without you guys each Sunday. Grazie mille
Only a master could tansform the humble vegetable into such succulent dishes. I want them all, but think I could eat the sausage broccolì rabe dish every single day. Thank you for making my Sunday mornings even better.❤️❤️
My favorite parts of your videos are watching Eva make dough- perfection every time and watching Eva’s facial expressions especially when it’s a new dish for you and she knows you’re going to have a “wow” moment.
I love this channel! Eva is an incredible chef/teacher and Harper is a great host! But I think we all can agree that Eva's hair needs its own channel too!!!!!!
This was great! I would love it if you could show more vegetable/main dishes. I've got a lot of greens in the garden, the beans are sprouting and will soon be too many, and I am always looking for new ways to cook them. Thank you! ❤
Too few people take the simple time to truly enjoy the acts of cooking and eating. You both just brighten my day and have enlarged my fascination with Italian cooking. Thank you
Eva: My Calabrese grandmother use to make cardoons (artichoke leaves and stems) battered and fried then topped with Pecorino Romano. What a memorable dish! Would love to see you make these as I’ve never seen them anywhere here in the US except from her. Blessings to you and your family!
In Tuscany too we do "salsiccie e rapini" (sausages and broccoli rabes). We also do pork steak and broccoli rabes. Here you can also find pizza with salsiccie e rapini
I have been making your recipes every week to bring over my Grandfather's sunday dinner, as italian-americans we love connecting to our ancestry through your recipes. Keep up the amazing content
Like your dad, I can eat Broccoli Rabe seven days a week. Love it with pasta, but alone is just fine. I always boil Broccoli Rabe before sautee because it takes the bitterness out. I too use breadcrumbs at the finish, but I prefer much more garlic. Much more...
It also makes a great salad with olive oil & red wine vinegar.even better if you let it sit over night to soak up all the flavours of the vinegar & oil.same goes with the beans done in the same way.delicious !
I have made 3 of these side dishes. They're very versatile. Swiss-chard (Bietola) in oil/garlic/dried hot peppers is delicious. You can also make a Minestre (soup) by adding some white beans, chopped potatoes and a bit of soup stock. It's great to cleanse the system, after a weekend of heavy foods. The pie meal looks so delicious. Broccoli Rabe/Rapini is great on it's own. Thou I always boiled it for 2 mins first, before cooking it in oil. I guess that's more to help preserve it, so it avoids turning yellow. Obviously Rapini/Sausage is amazing, they're great on pasta and a pizza (no tomato sauce). Green Beans and Tomato sauce is another amazing side. I have 2 meals you can make with this. My Italian creation: De-salted Bakala cooked in the Green Beans & Tomato sauce with Onions with Maltagliati pasta (dialect: Tahkots /sp) or any Spaghetti/pasta of your choice. Armenian Recipe: Green Beans & Tomato sauce with Onions and minced Meat (beef or beef/pork/veal) served with regular white rice and you top it with Yogurt.
My nonna used to make torta di bietole (swiss chards) often. No or very little parmisan though (too expensive). I remember she would use cream instead or sometimes stracchino/crescenza. Always delicious! You can add chili and/or salted anchovies to the rapini broccoli to make them even tastier!
I've GOT to say is, my Sicilian Nonna used to make your broccoli rabe and sausage dish, EXCEPT, she would cut the sausage in rounds and also put in orecchiette pasta. It is stupendous that way!!
I love these dishes! I grew up with my mother making these as side dishes, and as an adult, I started turning them into main dishes, just the way Eva did! I especially like the broccoli rabe with sausages, and the green beans with spagetti! wonderful!
I feel so vindicated. My favorite summer dish from the garden is pasta with a sauce of freshly picked beans with tomatoes, but my partner said it's weird! I have to show her this :)
For the Swiss chard, before adding the cheese and bread crumbs, clear a spot in the bottom of the pan and cook some fennel seed and a tablespoon of tomato paste. After they’ve toasted (caramelized), stir them into the rest.
I never eaten swiss chard.. but I knew it had to be good because Eva was making it and you cant go wrong with the cheese and bread crumbs. It was soo good! Harper you are so right. I didn't buy enough swiss chard!
Hey Harper! Here in Tuscany the green beans dish is in fact an autumn/winter dish and is called “fagiolini in umido”. Never seen them in a pasta dish but it makes me so curious 😋
Are also made in Rome with the sauce, however, not the green beans who Eva used (actually, those are made only as a "salad" type, not even repassed in the pan) but the Corallo green beans, only as side dish though, never eaten with pasta. Si fanno anche a Roma col sugo, però non i fagiolini che ha usato Eva (a dire la verità quelli si fanno solo tipo "insalata", nemmeno ripassati in padella), ma i fagiolini Corallo, però solo come contorno, mai mangiati con la pasta.
In Apulia it's very common with (short) pasta, either sedanini or penne rigate. I usually cook them in more tomato sauce (with basil, oil, salt and a peeled little whole gold onion). All the ingredients should cold start so do not fry anything first. Green beans personally I cook some local one called metrini (longer and thinner that common ones) like Eva does so first I boile them, then I put everything together and go on with cooking until they are soft and the sauce becomes less watery.
Ciao Harper and Eva. I would like to thank you for your help. I’ve had a throat surgery with complications and long recovery. Eating was difficult for me. But watching your videos made me feel better when I was down. And I learned a lot. I’m fine now so I can finally enjoy delicious dishes. I can’t wait to visit Italy again (I live in Europe, it’s not so far luckily). Vivat Pasta Grammar!
Love this! My Dad had a vegetable garden and he grew A LOT of Swiss chard and green beans. We never added cheese or bread crumbs to the Swiss chard though - It was just sautéed in olive oil and garlic. He cooked the green beans with tomatoes - no peppers- but he also added potatoes as well. YUM! We never had broccoli rabe, BUT Dad did also get pork scraps from the butcher and he made his own sausage. Can Eva make Sausage?????? Would love to see that!
i can not wait for my fall garden.Rapini or Broccoli Rabe,Swiss chard TIME.I have me four kinds of Italian green beans now and for the fall garden.I LOVE VEGETABLES.
Swiss chard, spinach are the best greens when I grew up in an Italian home. Today at 79 years old I cook greens every day that is why I'm in good health today.Lots of garlic and cheese.
I’m waiting for the fresh green beans to hit the tables at the farmers markets (as usual). We’re starting to see a few trickle in. I’ll have to try them in tomato sauce. Green beans cooked until soft and tender - with a bit of pork, or without - is one of my favorite things in the world. The best spring Sunday supper in NC is perfectly fried gospel bird (chicken), green beans, fresh corn and slices of tomato & cucumber straight from the garden. If you’re me you love and miss your grandmothers pickled (with salt, not vinegar) peanut (green beans) beans and corn. Green beans & tomatoes go well together but I’ve never had them cooked in tomato sauce.
Once again,, a stunning collection of recipes for me to create. Actually, my mother and her mother (Naples) almost always did their green beans the way you showed. The other 2 recipes I do not know but as I love swiss chard and broccoli rabe it will not be a problem. I really will try them - the pie looked amazing - as they all did. Eva is simply magnificent!!!
Made the chard side dish for my family and my picky 5 yo scarfed it down and asked for 2nds. When I asked her if she liked it, she replied, "no dad, I don't like it, I love it!"
I love these side dishes. It’s amazing what our Italian mama, papa, nonnas and nonnos can whip up together and it tastes brilliant. I love the green beans one, I have to try it tomorrow.
I was just thinking I need to add more veggies in my life and look at these, my mouth was watering. I see why you two love them so much. I make one of my mushroom side dishes like that with olive oil, garlic, parmigiano, breadcrumbs, seasonings and a splash of wine if I have it on hand.
Regarding the first recipe: Swiss chard (mangold leaves) contains a lot of oxalic acid -- even about 50% more than spinach and rhubarb. Some of it goes into the water during cooking (which is why you should use at most small amounts of the cooking walter), but enough remains to preserve the characteristic sour taste that Swiss chard, spinach and rhubarb share. As in the case of spinach, a normal amount is not dangerous for healthy people, but should be taken into account when cooking. (To reach a deadly dose of oxalic acid you would typically have to eat more than a kilogram of any of these foods even when prepared in a way that preserves all the oxalic acid, or 2 pounds for Americans.) The health problem that any recipe should address is that oxalic acid reduces the availability of calcium, magnesium and iron. To address this, milk or a milk product should be added in some form. Italians clearly don't need a reason other than taste to make Pecorino an obligatory ingredient. But non-Italians should not treat it as optional, either. If you can't use Pecorino, better don't leave it out but replace it by Parmigiano reggiano, Feta, cream, milk, or whatever you have. Even Gouda or American 'parmesan cheese' will do. No doubt with these substitutes the taste won't be optimal, but that's not the only concern. I _suspect_ that vegan milk/cheese alternatives can serve the same purpose, but I do not know for certain.
You're totally right. But 1) that's Parmigiano (Pecorino is made out of goat milk) 2) As an Italian who cooks very little, however, I am quite aware of the usefulness of adding dairy products and even lemon juice to improve (or maybe adjust) the nutritional power of certain vegetables, especially broad-leaved ones like those in the video. ^_*
I’ve done the green beans with beef cubes and diced potatoes simmered in tomato sauce.❤ This looks delicious. Love Harpers reaction to everything,Eva never disappoints👏👏👏
Broccoli Rabe and Sausages are one of my go-to meals, I love it. Harper, not sure if Eva would approve, but if you blanche the broccoli rabe for a minute or two, it removes a lot of the bitterness. And I'm so glad for the Swiss Chard recipe, we have it in the grocery store all year round and it always looks good, but I never know what to do with it. Thanks for the simple and beautiful recipe!
First of all let me tell you that you’re both cute. Todays vegetable dishes are very close to Armenian dishes specially the green beans (without the pasta) and the Swiss chard. We stuff cooked and sautéed Swiss chard (with garlic) into a similar dough such as yours into small individual flattened dough and fold them over and bake them in the oven. I’m kind of disappointed that todays dishes didn’t have lots of garlic. I LOVE garlic. My neighbor tells me she always smells the garlic when I’m cooking. Thank you. Stay healthy and happy.
Your first recipe reminds me of a recipe of my grandmother (born 1913) - she leared how to cook in a hospital and she was really really good... Chard (Mangold) was pretty much unknown im German but they liked spinach which was/is very common and the taste is pretty close to chard: she boiled the spinach in salted water, took it out of the water and added ruskin (zwieback)-crumbs instead of cream, that everyone else used... so delicious, mmmh. My children never said they dislike spinach 😁 Greetings from western Germany 🤗
Re: 11:08 / 14:28 (vruaccula e sotizzi) I cook this only over a charcoal fire outdoors: first (1) the spicy Italian pork sausage on the grill, slowly; then (2) the broccoli raab/rapini with garlic, red pepper flakes and olive oil in a pan over the coals, reintroducing the sausage to that mix at the end of the process; finally (3) toasting a bread roll over the waning embers; (4) eating with the sausage bedded in the greens/garlic/pepper/oil set on the roll, washing it down with red wine. Re: 12:11 / 13:42 (pasta e vojaneja) This is a thing in Lebanese cuisine, substituting rice for pasta, and seasoning the tomato/bean mixture with cinnamon and allspice in lieu of garlic. Here, in Chicagoland, I have tomatoes and green beans ready in the garden at the same time: midsummer. And I cook them together with salt, pepper, and garlic, in olive oil. I add a really firm spaghetti and a lot of Romano cheese. Too much American food is carb-heavy and overcooked/processed. The bean, oil and cheese components (as above) really make for a much more balanced as well as substantial dish. Thank you.
I make Swiss chard with baby red potatoes and hot sausage coins. The pork fat and potatoes make a nice gravy. Bless it with a little red wine before serving. It's incredible! Cooking leafy greens is easiest in a wok.
Add cubed chuck roast, onions sliced, carrots sliced and chunked potatoes to the green beans Tomatoes with a little wine to deglaze pan then water to make it stew worthy and you got a hearty Italian Stew Momma Grace from Palermo use to make!
Ava? Your color is absolutely and most definitely GREEN,,,, you GLOW BEAUTIFULLY IN THAT SHADE OF GREEN,,,,!!!!! Beautiful!👍😁🙏🏻 Nowwww when are u n Harper going to give your mamas n papas a bambinaaaaaa????? Lol lol lol.
All great for summer. You got me into swiss chard in another dish when you were still on the east coast. It’s one of my favorite restorative vegetables. My go to side vegetable is spinach bc it’s so easily available.
Hi everyone ! Just as a titbit of philology, "affocate", for the Vruocola, means SMOTHERED- with the lid on, so they end up steamed ! It's the equivalent of the french fashion "À l'étouffée" (asphyxiated, literally), and of the Greek onion and beef stew called "stifado". Behind the À of affocate, you get the S of SUFFOCATE 😅! This episode is a gorgeous feast of regional inventivity, and hats off to you both for passing it on with such gusto! ❤ from Paris
I'm no philologist nor Calabrian, but it seems to me that affocate is dialect for affogate (drowned) and not soffocate (smothered)? Interesting the Greek stew called stifado, I didn't know it. So probably our Italian stufato (stew) comes from that? Or does it come from stufa (stove), because cooked on the stufa for long time?
My Barese grandmother always made these string beans and I LOVED them so much but could never duplicate it! She made them in a pressure cooker though, and that always terrified me! I’m going to try it Eva’s way!! Grazie! 🇮🇹 🤗
I made the one with Swiss chard last night with potatoes, delicious. I was thinking on putting pieces of hard boiled eggs, next time. My mother was abruzzese and made this often “con la bieta” (Swiss chard)😂. Another dish my mother used to make was “pizza e fuije” with cabbage potatoes. Boil these then refry them with some garlic and anchovies. separately, she would make a corn flour meal, cook it with olive oil in a pan and then mix it with the cabbage. I would like Eva to make this
Also: the tomatoes and green beans: in fall/winter, try adding potatoes, using the starchy water they are boiled in like the pasta and pasta water. So delish.
It’s fantastic. I’m a huge fan of greens in general. I love them all (and am one of those people that doesn’t mind bitter greens) but I unfortunately cannot find broccoli rabe in any of my Western North Carolina grocery stores. We’re getting more fresh greens in and I hope I’ll see it on the shelves soon.
So, I had on hand some fresh collard greens similarly prepared in the fridge, and I also had some sweet Italian sausages i got for breakfast, and used only one, sautéed in my own chili/truffle oil, and it is now my new favorite way to have sausage. mMmmmm.❤
Thank you for sharing this. I was taught by my Nonna to prepare those vegetables the exact same way. All my favorites. Grazie ragazzi, vi apprezzo davvero.
What are your go-to, easy vegetable sides? Have you ever tried turning them into a main course?
I used to make chopped guanciale mixed with green beans and passata sauce and a pinch of chili.
In the written introduction for the Swiss chard pie, you say "airing on the side of caution." You mean to say "erring on the side of caution" because err means error as in it is better to make the "mistake" of making too much. And air means the stuff you breathe.
I'm a vegetarian, most vegetables are my main courses. Eggplant and mushrooms are 2 of my favorites, endive also.
I fagiolini col pomodoro negli spaghetti,voglio provarli!
Nel video della scorsa settimana hai fatto le pappardelle ai funghi, da noi le facciamo anche con altri sughi,lepre,cinghiale,papero.Fra le 4 non saprei scegliere.😊
Zoodles/courgetti spaghetti. Take your pomodorini and cook them in olive oil, garlic and basilfor about 10/15 minutes (flatten them with the back of a wooden spoon when they begin getting softer, to release the juices). Add salt to taste. Spiralise the cougettes (zucchini) but don't cook them. Put them straight into the sauce once it's cooked, leave them to simmer for a couple of minutes and serve. Add parmesan if you like it.
Transformation is at the very soul of Italian cooking. We turn vegetables into pies, leftovers into full meals, salads into sauces, and literally Nothing into something delicious. Eva beautifully demonstrated this magic for us. Tutto grazie, Eva e Harper! I enjoyed this so much!!! ❤😊❤
pretty much as they do in every other part of the world; in general, people learned over millennia not to waste food. then came 1950s America, and wasting became a life style. the sad part is that much of the world now tries to follow that horrible example.
I think you mean “tante grazie.” Many thanks. Tutto = all
@@sabatino1977 Yes, I meant tante. Tante grazie.
I dont throw out overtoasted bread anymore, I make breadcrumbs and use them on pasta with herbs and garlic!
Salsicce e friarielli (broccoli rabe in Neapolitan) is a very common dish here in Campania (and it's commonplace as a pizza topping too), as is of course broccoli rabe sautéed in olive oil, garlic and chili pepper the way Eva prepared them. Or just lightly steamed/braised and served with olive oil and lemon juice.
Harper?
Do you even REALIZE HOW BLESSED AND LUCKY YOU ARE(!!!) to have your amazing wife?,,,,,, in fact you two are a match made in heaven!!👍GOD BLESS YOU BOTH!!!!
As an Apulian man, I want to thank you for cooking our dishes and I can't put in words how emotional I got as soon as I saw a childhood dish made right, so thank you again!!
P.s. Usually if we want to make it more substantial in Puglia we add potatoes to the sauce before adding the beans.
Boiled potatoes
Yes. Without the tomatoes it reminded me of pesto with green beans and boiled sliced potatoes over tagliatelle.
this is the exact way we make it in Greece too
My mum would bake the beans and tomatoes with olive oil over the top before serving it as a sauce on pasta. Truely delicious.
@@mercurialqueen0 it can work too with boiled potatoes, but in that case we would add some arugula too!
Ohhhh!! Thank you for sharing the green beans in tomato sauce. My Mom in law, when I lived in Puglia made this many times. She, however, didn't par boil them. She cooked them straight in a Passata until the green beans were tender. She also did not add garlic, but put in 2 anchovy fillets and olive oil cooked that first then added the Passata and then the beans. It is a beautiful moment of the short time I had with my Italian Mom in love. She was an amazing women. She is now resting in heaven.
My grandmother made the green beans in sauce and added zucchini and potatoes. She called it summer stew. It's even better made with Roman beans. I practically live on this in the summer.
Green beans cooked in tomato sauce, from what I see, is a pretty common dish among the Mediterranean region. In Greece, we cook them almost the same way though we also add onions, parsley instead of basil and sometimes we add potatoes if we want to make it a bit more substantial. It's a pretty popular dish and we usually pair it with some bread and feta cheese.
Romano green beans. (Flat)
Any type of green bean works with this. There are also long beans, they are Asian in origin but where I live, in the Netherlans, we can get them in the supermarket.
Indeed you are correct. It is a very popular dish in our Greek cuisine. Even more so during Lent but I tend to also add chicken pieces as well.
@@nickvoutos8265 Flat... round... we use both and it really doesn't make a big difference. It usually comes down to preferences, if they're in season and, if not, what's available (or even on discount) in the supermarket in the frozen aisle.
@@marykoufalis7666 My grandma used to add minced meat if it wasn't a fasting period but I tend to like the "λαδερά" dishes unadulterated, in their vegetarian form. I think it defeats the purpose of the dish if you add meat and I think it's a nice change of pace from meat consumption during the week.
Eva is an Italian wonder. Endless recipes. Suggested wonderful places when I asked for travel advice. Would be lost without you guys each Sunday. Grazie mille
Lots of love, Killian ❤❤❤
The stunning feature of the Italian kitchen is its simplicity, generating a firework of flavours.
Only a master could tansform the humble vegetable into such succulent dishes. I want them all, but think I could eat the sausage broccolì rabe dish every single day. Thank you for making my Sunday mornings even better.❤️❤️
My favorite parts of your videos are watching Eva make dough- perfection every time and watching Eva’s facial expressions especially when it’s a new dish for you and she knows you’re going to have a “wow” moment.
I love this channel! Eva is an incredible chef/teacher and Harper is a great host! But I think we all can agree that Eva's hair needs its own channel too!!!!!!
I absolutely adore the satisfied smile on Eva's face as Harper reviews these dishes!!😊 Way to teach Harper how to love his veggies even more Eva!!❤❤❤
This was great! I would love it if you could show more vegetable/main dishes. I've got a lot of greens in the garden, the beans are sprouting and will soon be too many, and I am always looking for new ways to cook them. Thank you! ❤
Too few people take the simple time to truly enjoy the acts of cooking and eating. You both just brighten my day and have enlarged my fascination with Italian cooking. Thank you
Eva: My Calabrese grandmother use to make cardoons (artichoke leaves and stems) battered and fried then topped with Pecorino Romano. What a memorable dish! Would love to see you make these as I’ve never seen them anywhere here in the US except from her. Blessings to you and your family!
cardoon is a vegetable on its own!
This episode brought back some great childhood memories.
As someone who is curious about Italian vegetable dishes and eating more vegetables in general, this was a delight to watch. Thank you!
In Tuscany too we do "salsiccie e rapini" (sausages and broccoli rabes). We also do pork steak and broccoli rabes. Here you can also find pizza with salsiccie e rapini
I have been making your recipes every week to bring over my Grandfather's sunday dinner, as italian-americans we love connecting to our ancestry through your recipes. Keep up the amazing content
Like your dad, I can eat Broccoli Rabe seven days a week. Love it with pasta, but alone is just fine. I always boil Broccoli Rabe before sautee because it takes the bitterness out. I too use breadcrumbs at the finish, but I prefer much more garlic. Much more...
It also makes a great salad with olive oil & red wine vinegar.even better if you let it sit over night to soak up all the flavours of the vinegar & oil.same goes with the beans done in the same way.delicious !
I grew up on these dishes, from garden to table. So glad that you devoted an entire video about them. Thank you!
I have made 3 of these side dishes. They're very versatile.
Swiss-chard (Bietola) in oil/garlic/dried hot peppers is delicious. You can also make a Minestre (soup) by adding some white beans, chopped potatoes and a bit of soup stock. It's great to cleanse the system, after a weekend of heavy foods. The pie meal looks so delicious.
Broccoli Rabe/Rapini is great on it's own. Thou I always boiled it for 2 mins first, before cooking it in oil. I guess that's more to help preserve it, so it avoids turning yellow. Obviously Rapini/Sausage is amazing, they're great on pasta and a pizza (no tomato sauce).
Green Beans and Tomato sauce is another amazing side. I have 2 meals you can make with this.
My Italian creation: De-salted Bakala cooked in the Green Beans & Tomato sauce with Onions with Maltagliati pasta (dialect: Tahkots /sp) or any Spaghetti/pasta of your choice.
Armenian Recipe: Green Beans & Tomato sauce with Onions and minced Meat (beef or beef/pork/veal) served with regular white rice and you top it with Yogurt.
My nonna used to make torta di bietole (swiss chards) often. No or very little parmisan though (too expensive). I remember she would use cream instead or sometimes stracchino/crescenza. Always delicious! You can add chili and/or salted anchovies to the rapini broccoli to make them even tastier!
The way Eva cooks sausages makes me happy and hungry ❤🤤
I've GOT to say is, my Sicilian Nonna used to make your broccoli rabe and sausage dish, EXCEPT, she would cut the sausage in rounds and also put in orecchiette pasta. It is stupendous that way!!
🤤
In Lebanon we have the same green beans dish but we also add onions to it. Absolutely delicious. Let me continue the video now!
I love these dishes! I grew up with my mother making these as side dishes, and as an adult, I started turning them into main dishes, just the way Eva did! I especially like the broccoli rabe with sausages, and the green beans with spagetti! wonderful!
I can’t stop watching your amazing videos…….what a fantastic way to teach us authentic Italian cooking. Thank you both for sharing!!
I love when Eva gets that smirk when eating that says. Oh yeah. This is good. Love it!!!
I feel so vindicated. My favorite summer dish from the garden is pasta with a sauce of freshly picked beans with tomatoes, but my partner said it's weird! I have to show her this :)
I love broccoli rabe! Heck, I just love cooked greens. Yum! You had me with the green beans and tomatoes. It is the best combination!
Add beautiful crusty bread to dip in the tomato sauce and its perfection.
For the Swiss chard, before adding the cheese and bread crumbs, clear a spot in the bottom of the pan and cook some fennel seed and a tablespoon of tomato paste. After they’ve toasted (caramelized), stir them into the rest.
I never eaten swiss chard.. but I knew it had to be good because Eva was making it and you cant go wrong with the cheese and bread crumbs. It was soo good! Harper you are so right. I didn't buy enough swiss chard!
It is so endearing the way she says Harper very often, when she replies to Harper.
I’m from northern Calabrian and my mom used to make Italian sausage and broccoli rabe for me every time I visited her. I just love that dish.
My family’s favorite is green beans and tomatoes especially when we have it in the summer 😍🥰
Hey Harper! Here in Tuscany the green beans dish is in fact an autumn/winter dish and is called “fagiolini in umido”. Never seen them in a pasta dish but it makes me so curious 😋
E semo 'n due !
Yeah, I grew up with green beans cooked like that. My family is from Tuscany, so presumably it came from there. I forgot about it until just now!
Are also made in Rome with the sauce, however, not the green beans who Eva used (actually, those are made only as a "salad" type, not even repassed in the pan) but the Corallo green beans, only as side dish though, never eaten with pasta.
Si fanno anche a Roma col sugo, però non i fagiolini che ha usato Eva (a dire la verità quelli si fanno solo tipo "insalata", nemmeno ripassati in padella), ma i fagiolini Corallo, però solo come contorno, mai mangiati con la pasta.
In Apulia it's very common with (short) pasta, either sedanini or penne rigate.
I usually cook them in more tomato sauce (with basil, oil, salt and a peeled little whole gold onion).
All the ingredients should cold start so do not fry anything first.
Green beans personally I cook some local one called metrini (longer and thinner that common ones) like Eva does so first I boile them, then I put everything together and go on with cooking until they are soft and the sauce becomes less watery.
Ciao Harper and Eva. I would like to thank you for your help. I’ve had a throat surgery with complications and long recovery. Eating was difficult for me. But watching your videos made me feel better when I was down. And I learned a lot. I’m fine now so I can finally enjoy delicious dishes. I can’t wait to visit Italy again (I live in Europe, it’s not so far luckily). Vivat Pasta Grammar!
I'm so glad you're doing much better after your surgery. Enjoy all the wonderful food you're able to eat again.😊
Love this! My Dad had a vegetable garden and he grew A LOT of Swiss chard and green beans. We never added cheese or bread crumbs to the Swiss chard though - It was just sautéed in olive oil and garlic. He cooked the green beans with tomatoes - no peppers- but he also added potatoes as well. YUM! We never had broccoli rabe, BUT Dad did also get pork scraps from the butcher and he made his own sausage. Can Eva make Sausage?????? Would love to see that!
LOVE swiss chard. Honestly, in my Sicilian household, veggies were the main focus. My 7 siblings and I fought over the veggie sides.
i can not wait for my fall garden.Rapini or Broccoli Rabe,Swiss chard TIME.I have me four kinds of Italian green beans now and for the fall garden.I LOVE VEGETABLES.
I love Eva’s expressions ❤
My nonna used to do the same method as Swiss chard but with fennel 😊such a classic and amazing dish from the south
Swiss chard, spinach are the best greens when I grew up in an Italian home. Today at 79 years old I cook greens every day that is why I'm in good health today.Lots of garlic and cheese.
I have discovered that I can only watch these videos just before a meal---they make me so hungry!
Outstandingly simple recipes yet again with a superb five star outcome. Thank you
Love Italian food, love vegetables. Can't wait to make these recipes.
Eva looks AMAZING in that beautiful bright kelly green! It's like the shade of green on the Italian flag too. 🇮🇹😎
We had a big garden when I was a kid. we spent countless afternoons under the shade trees snapping green beans for canning the next day.
Eva, you are truly a master of your culture and cuisine!! Loved watching this so much. Please always stay true to the authenticity of Italian cooking!
Roasted greens with toasted breadcrumbs and grated Parmesan is heavenly
You guys are a force of nature. Thank you!
I just planted some Swiss chard seeds last week. In a couple months, I'm making that pie!
The green bean dish is my absolute favorite from when I was a kid. excellent as a main dish with stewed chuck cubes served with white rice!
I’m waiting for the fresh green beans to hit the tables at the farmers markets (as usual). We’re starting to see a few trickle in.
I’ll have to try them in tomato sauce. Green beans cooked until soft and tender - with a bit of pork, or without - is one of my favorite things in the world.
The best spring Sunday supper in NC is perfectly fried gospel bird (chicken), green beans, fresh corn and slices of tomato & cucumber straight from the garden.
If you’re me you love and miss your grandmothers pickled (with salt, not vinegar) peanut (green beans) beans and corn.
Green beans & tomatoes go well together but I’ve never had them cooked in tomato sauce.
Vruacculi e sasizza it's a traditional dish from my city Cosenza .
I'm very happy that Eva have proposed them 🙂.
Once again,, a stunning collection of recipes for me to create. Actually, my mother and her mother (Naples) almost always did their green beans the way you showed. The other 2 recipes I do not know but as I love swiss chard and broccoli rabe it will not be a problem. I really will try them - the pie looked amazing - as they all did. Eva is simply magnificent!!!
Made the chard side dish for my family and my picky 5 yo scarfed it down and asked for 2nds. When I asked her if she liked it, she replied, "no dad, I don't like it, I love it!"
I love these side dishes. It’s amazing what our Italian mama, papa, nonnas and nonnos can whip up together and it tastes brilliant. I love the green beans one, I have to try it tomorrow.
I was just thinking I need to add more veggies in my life and look at these, my mouth was watering. I see why you two love them so much. I make one of my mushroom side dishes like that with olive oil, garlic, parmigiano, breadcrumbs, seasonings and a splash of wine if I have it on hand.
Brings back so many memories of my mums cooking, she was from the potenza region.❤
I lived in San Vito Dei Normani for three years. Have had these dishes many times then.... Your video has brought back fond memories for me.....
Regarding the first recipe: Swiss chard (mangold leaves) contains a lot of oxalic acid -- even about 50% more than spinach and rhubarb. Some of it goes into the water during cooking (which is why you should use at most small amounts of the cooking walter), but enough remains to preserve the characteristic sour taste that Swiss chard, spinach and rhubarb share.
As in the case of spinach, a normal amount is not dangerous for healthy people, but should be taken into account when cooking. (To reach a deadly dose of oxalic acid you would typically have to eat more than a kilogram of any of these foods even when prepared in a way that preserves all the oxalic acid, or 2 pounds for Americans.) The health problem that any recipe should address is that oxalic acid reduces the availability of calcium, magnesium and iron. To address this, milk or a milk product should be added in some form.
Italians clearly don't need a reason other than taste to make Pecorino an obligatory ingredient. But non-Italians should not treat it as optional, either. If you can't use Pecorino, better don't leave it out but replace it by Parmigiano reggiano, Feta, cream, milk, or whatever you have. Even Gouda or American 'parmesan cheese' will do. No doubt with these substitutes the taste won't be optimal, but that's not the only concern. I _suspect_ that vegan milk/cheese alternatives can serve the same purpose, but I do not know for certain.
Wow interesting
You're totally right. But
1) that's Parmigiano (Pecorino is made out of goat milk)
2) As an Italian who cooks very little, however, I am quite aware of the usefulness of adding dairy products and even lemon juice to improve (or maybe adjust) the nutritional power of certain vegetables, especially broad-leaved ones like those in the video. ^_*
I love Swiss chard. My father used to grow it in his garden every year
I’ve done the green beans with beef cubes and diced potatoes simmered in tomato sauce.❤ This looks delicious. Love Harpers reaction to everything,Eva never disappoints👏👏👏
Broccoli Rabe and Sausages are one of my go-to meals, I love it. Harper, not sure if Eva would approve, but if you blanche the broccoli rabe for a minute or two, it removes a lot of the bitterness. And I'm so glad for the Swiss Chard recipe, we have it in the grocery store all year round and it always looks good, but I never know what to do with it. Thanks for the simple and beautiful recipe!
You guys are sooooooooooo much fun! Keep producing these inspirational videos. I want to taste!
First of all let me tell you that you’re both cute. Todays vegetable dishes are very close to Armenian dishes specially the green beans (without the pasta) and the Swiss chard. We stuff cooked and sautéed Swiss chard (with garlic) into a similar dough such as yours into small individual flattened dough and fold them over and bake them in the oven. I’m kind of disappointed that todays dishes didn’t have lots of garlic. I LOVE garlic. My neighbor tells me she always smells the garlic when I’m cooking. Thank you. Stay healthy and happy.
Boiled green beans + basil pesto + grated parmigiano is how my nonna taught me to cook beans. Mix in some linguine to get fancy.
Can't wait til my garden grows to put these on my dinner table! 😘
Your first recipe reminds me of a recipe of my grandmother (born 1913) - she leared how to cook in a hospital and she was really really good...
Chard (Mangold) was pretty much unknown im German but they liked spinach which was/is very common and the taste is pretty close to chard:
she boiled the spinach in salted water, took it out of the water and added ruskin (zwieback)-crumbs instead of cream, that everyone else used... so delicious, mmmh.
My children never said they dislike spinach 😁
Greetings from western Germany 🤗
That green blouse is AMAZING!
These all look fantastic! Please do more vegetable episodes!
Re: 11:08 / 14:28 (vruaccula e sotizzi) I cook this only over a charcoal fire outdoors: first (1) the spicy Italian pork sausage on the grill, slowly; then (2) the broccoli raab/rapini with garlic, red pepper flakes and olive oil in a pan over the coals, reintroducing the sausage to that mix at the end of the process; finally (3) toasting a bread roll over the waning embers; (4) eating with the sausage bedded in the greens/garlic/pepper/oil set on the roll, washing it down with red wine.
Re: 12:11 / 13:42 (pasta e vojaneja) This is a thing in Lebanese cuisine, substituting rice for pasta, and seasoning the tomato/bean mixture with cinnamon and allspice in lieu of garlic. Here, in Chicagoland, I have tomatoes and green beans ready in the garden at the same time: midsummer. And I cook them together with salt, pepper, and garlic, in olive oil. I add a really firm spaghetti and a lot of Romano cheese. Too much American food is carb-heavy and overcooked/processed. The bean, oil and cheese components (as above) really make for a much more balanced as well as substantial dish.
Thank you.
I make Swiss chard with baby red potatoes and hot sausage coins. The pork fat and potatoes make a nice gravy. Bless it with a little red wine before serving. It's incredible! Cooking leafy greens is easiest in a wok.
Add cubed chuck roast, onions sliced, carrots sliced and chunked potatoes to the green beans Tomatoes with a little wine to deglaze pan then water to make it stew worthy and you got a hearty Italian Stew Momma Grace from Palermo use to make!
Ava?
Your color is absolutely and most definitely GREEN,,,, you GLOW BEAUTIFULLY IN THAT SHADE OF GREEN,,,,!!!!! Beautiful!👍😁🙏🏻
Nowwww when are u n Harper going to give your mamas n papas a bambinaaaaaa????? Lol lol lol.
All three of these recipes look amazing, and there would be no way to choose a favorite.
broccoli e salsicce affogate sono una meraviglia.
All great for summer. You got me into swiss chard in another dish when you were still on the east coast. It’s one of my favorite restorative vegetables. My go to side vegetable is spinach bc it’s so easily available.
These were the veggies and dishes of my childhood!!! Yummmm! Great video, thank you from this Calabrese girl!
This is great, I especially loved the arrapies!!! That’s what this Calabrese girl calls them!!! Yummmm
Hi everyone ! Just as a titbit of philology, "affocate", for the Vruocola, means SMOTHERED- with the lid on, so they end up steamed ! It's the equivalent of the french fashion "À l'étouffée" (asphyxiated, literally), and of the Greek onion and beef stew called "stifado". Behind the À of affocate, you get the S of SUFFOCATE 😅! This episode is a gorgeous feast of regional inventivity, and hats off to you both for passing it on with such gusto! ❤ from Paris
I'm no philologist nor Calabrian, but it seems to me that affocate is dialect for affogate (drowned) and not soffocate (smothered)? Interesting the Greek stew called stifado, I didn't know it. So probably our Italian stufato (stew) comes from that? Or does it come from stufa (stove), because cooked on the stufa for long time?
My Barese grandmother always made these string beans and I LOVED them so much but could never duplicate it! She made them in a pressure cooker though, and that always terrified me! I’m going to try it Eva’s way!! Grazie! 🇮🇹 🤗
Aaaaw, Eva, you cook with such ease...how is that possible?
I made the one with Swiss chard last night with potatoes, delicious. I was thinking on putting pieces of hard boiled eggs, next time. My mother was abruzzese and made this often “con la bieta” (Swiss chard)😂. Another dish my mother used to make was “pizza e fuije” with cabbage potatoes. Boil these then refry them with some garlic and anchovies. separately, she would make a corn flour meal, cook it with olive oil in a pan and then mix it with the cabbage. I would like Eva to make this
I just made the first one with breadcrumbs. it was really good. very easy and quick.
thanks for reminding me that i have some seeds of swiss chard. i just stoped the video to sow it in my garden and continue with the video after.
I AM the biggest fan of broccoli rabe. And with sausage and pasta!!!
Also: the tomatoes and green beans: in fall/winter, try adding potatoes, using the starchy water they are boiled in like the pasta and pasta water. So delish.
It’s fantastic.
I’m a huge fan of greens in general. I love them all (and am one of those people that doesn’t mind bitter greens) but I unfortunately cannot find broccoli rabe in any of my Western North Carolina grocery stores.
We’re getting more fresh greens in and I hope I’ll see it on the shelves soon.
OK, just staaaaaawp. I just woke up from a nap after eating supper, and now these are making me hungry again!
So, I had on hand some fresh collard greens similarly prepared in the fridge, and I also had some sweet Italian sausages i got for breakfast, and used only one, sautéed in my own chili/truffle oil, and it is now my new favorite way to have sausage. mMmmmm.❤
I made the broccoli rabe while watching. So delicious and satisfying!!
Thank you for sharing this. I was taught by my Nonna to prepare those vegetables the exact same way. All my favorites. Grazie ragazzi, vi apprezzo davvero.
My father made green beans like that all the time - deliciousness!!
My Nonna makes the green beans with pasta! It’s so good!
so green beans as a side dish for tonight it will be. thanks, I love vegetables.
Bravo!!! Been waiting and waiting to see the greens....love them all.....More please. Thank you
You are an Italian artisan cook 👏👏👏 thank you
Just when I thought you filled my soul completely; Ohhhhh Myyyyy!