In just several months, Eva-style Italian cooking has become a permanent part of our Canadian/Filipino household's meals, lol. We either use her recipe or her techniques, and we've learned to keep things simple and enjoy the bold flavours of simple but good ingredients.
It's not Eva-style. It's just Italian style. Eva is truly an ambassador of everyday (and festive too) Italian food. Families may have slightly different habits, but what Eva cooks is what you can find on an Italian table.
@@alicetwain Thank you, yes. I guess I just meant that we learned from her specifically. BTW, I feel like I've seen you on Quora sharing your knowledge about Italian food!
I agree with Alice! Eva is a wonderful teacher and ambassador of the vera cucina italiana that you'll find in Italy. So much of what is done in the US has way too many things in the pot, plus way too much garlic and salt. Things are much simpler and purer in Italy in most regions (we live in Abruzzo.) Most of my Italian friends roll their eyes at how Italian food is done in the US with too many ingredients in the dish. Being here has changed my whole outlook, making me trust the ingredients and be fearless about using less of everything.
I used to be skeptical of anchovies and wouldn't eat anything made with them. I was an idiot. Anchovies are absolutely magic and add so much depth and flavor to a dish. Thank you for this Eva and Harper. Keep teaching so we can keep learning.
I’m Italian and listening to Eva narrating the sicilians going to Milan, and be like: “We don’t like the food here, we are going to invent a whole new recipe to enjoy it”, is one of the most Italian things I’ve ever heard. Also, this lady is a true master of cooking, I can’t even begin to describe how skilled she is at cooking. If you want to learn Italian cuisine, look no further then her. She’s the real deal.
You are the most cheerful, calm and serene chef I have ever seen. On top of that, you make me hungry, which is an absolute novelty for me, that I'm usually really hungry every 2-3 days.
Yes!! I love anchovies!! I could eat them any way. I’m going to make this for my husband. He LOVES anchovies as well, because amazing people LOVE anchovies. 😁😁
I remember my father, who was an incredible cook of Genovese origin, would make a very similar dish a few years ago, if I recall correctly it was actually one of the last meals he cooked for my brothers and I. This channel always succeeds at bringing back memories from easier, happier times, thank you very much for that!.
Once again, Eva, you're making me happy with Palermo's specialties in your channel! This one has definitely always been a part of my life. One "fun fact": in Sicily with this pasta we use something that's a little "more" than regular tomato paste, and it's called "astrattu". Basically it's sun-dried tomato paste, which has an even saltier and heartier taste!! I guess that's nearly impossible to find in the States.
I've never found it up north, so I imagine in the US even more difficult. 😅 But who knows, there's a lot of import shops in the US, usually with southern products.
When I was a kid my Sicilian gandmother told me about when she was young they would make tomato paste by drying tomatoes in the sun, then recently I was watching the 1963 movie "The Leopard"("il Gattopardo") and there was a scene showing women in the town square drying tomato paste on wooden boards!!! At first I thought of my grandma then I thought "Only in an Italian movie would such a detail of everyday life be shown".
Hmm I thought that's how you made tomato paste? I saw this video that showed this town in Italy where they dry tomatoes outside to make tomato paste... is that not the normal way?
I am North African and I always underestimate how similar Southern Italian cuisine is to ours. Different names but super similar. We have the same sauce but we use a semolina pasta (couscous like) or some times rice with fried fish (or grilled Orata) and fried onions as a topping :D
Good idea to post the video 10 minutes before my lunch time. Made it with bucatini and it was wonderful. Not fishy indead. the raisins add another dimension. Miam! Grazie!
My Sicilian aunt made something similar to this but she used a combination of anchovies and makeral. It was always a favorite around the house when she made it. I love these week day videos now. I see a Pasta Grammar video out, I click!
It is though I'm pretty sure these are well researched too. Harper has production skills he is know ho to make a program to fit the format and Eva can do research on details.
Eva: Ti voglio bene!!! You make such wonderful food. I lived with an Italian (from Catania) partner for 13 years and had many great meals - also on our trips to Sicily but I don't remember ever having this one. Very simple but looking very delicious. I will try it very soon. Thank you so much for your knowledge and experience.
I'm sitting here at home, in front of my computer screen, eating your recipe as I type this, having made it for the first (and definitely NOT the last!) time minutes ago. I am deeply amazed: the flavor is so beautiful, so rich, so distinctive, so unique, unlike anything I've ever had before. This is without doubt one of the very best pasta recipes I've ever eaten. Brava. brava!! I had to cheat just a little: anchovies in oil, and fusilli pasta, because they're all I could get. And one resourceful tweak: I used the raisin soaking water, part in the sauce, the rest for pasta cooking water.
I LOVE MIDWEEK EVA!! Thank you so much! I have learned SO MUCH from you already ... I had no idea a tomato sauce could be so ridiculously delicious, as are all your recipes. Also Harper, that music is epic!
Need to try this. I LOVE anchovies. I remember my papa would break off bread, dip it in olive oil & put a couple of anchovies on it-he’d make one for me and one for him till there were no more anchovies left. I still do this.
I already watched this when it came out I wish I could give it another thumbs up 👍 I love making this dish so 😋 Harper your right my wife doesn't like anchovies and she loves this dish I got this dish from nonna so glad to see Eva make it
I’m Pescatarianism so this is another dish I can enjoy, yay!!! During this time of the year in the past, when I had a kitchen to cook, my Italian roots would start craving those seasonal dishes like Bagna Cauda and I’d always put on my “Mob Hits” CDs to listen to while I’d cook. I’d usually have to ask if anyone had allergies and not say what was in the Bagna Cauda before people would take a bite but to date there hasn’t been ONE person who hasn’t loved it! In fact the rehab facility where I currently live, I have made it in therapy when my therapist would allow me to have a “fun day” and now when I switch therapist every so often there’s been a few requests (by the therapists) that I make it again! Lol But I always worry about the aftermath smell that comes with making the dish. It’s more than just an incredible tasty dish to me! It reminds me where part of my roots began and of loved ones who have passed on. Eating the dish as a family is so special to us!
This is excellent. Eva having fun clearly here and breaks into Song. Thank you for this recipe, really educational with the use of anchovies as the Salt puts me off it. The sauce looked so nice. Harper licking his fingers in approval, hopefully there was some left for Eva. Thank you and Bless
Eva, your Pasta c’Ancovia looks absolutely scrumptious! Just like Harper, I have never liked anchovies. But I’m dying to make your recipe and give it a taste. Ciao Bella! 😊🇮🇹🇨🇦
Been waiting for the anchovy to make an appearance. Recent subscriber...obssessed...already made 3 or 4 recipes...Harper, damn, you are the luckiest man alive...Eva, you are una joya 💎
I made this on 18/4/22 and they were freaking delicious. Omg, this Pasta Assassina, and Alla Norma are my favourite tomato based sauces. I love Aglio Olio, but I also love Sardinian Culurgiones.
Mouth watering. Love this dish. Grandma used to also make Pasta Con Sardi (fresh) and fennel tops for St Joseph on March 19th. Eva I wish I could hug you. You are bringing me back to my childhood. Love everything you make. God bless you and Harper. He is very lucky to be married to you.
@@javihernandez2755 Actually, though, Calabrian and Sicilian cuisines are pretty different. Calabrian is more rustic, hot (spicy), and "homely" in a good kind of way. It's food made to stick to your ribs. Sicilian cuisine has a lot of very "patrician" roots. This dish has a sweet-savory note that seems to pop straight out of the Middle Ages, regardless of the tomato; sweet-sour and sweet-savory is very present in Sicilian dishes, as well as very intricate sweets that use lots of sugar (Sicily was one of the major producers of sugar cane in Europe). Both are great food cultures, but quite different from each other as often happens in Italy.
@@alicetwain no no I didnt meant the food cultures were similar, just that she probably had more Sicilian food while growing up than, let's say, Milanese, because of proximity
Such a great recipe! ... Eva - I really love your attitude to food so much. You're passionate and serious where it matters, but always having fun. I really enjoy your channel and seeing what ideas you come up with. Harper is lots of fun too - but you're a genius with food. A huge thank you from Australia !!
I made it for dinner tonight! I used mafaldine pasta...what a great texture! (It will be in my pantry from now on.) Everyone was a fan of the dish, including a recently more culinary adventurous 7 year old! Thanks for sharing the recipe, Eva!
I love anchovies anyway you want to serve them👏🏻👏🏻👏🏻👏🏻👏🏻and I’m definitely going to make this so simple so easy dish!! Thank you Eva🙏🏻🙏🏻🙏🏻👏🏻👏🏻 Merry Christmas to my two most favorite people on RUclips May your New Year be bright, beautiful and prosperous 🥂🥂🥂🍾🍾🍾🍸🍸🍸🎄🎄🎄🎁🎁🥂❤️❤️❤️🙏🏻🙏🏻🙏🏻
As a Filipino living in the Philippines we kinda over complicate pasta dishes here(yez that Filipino🍝). This recipe from the birthplace of pasta Italy is simply amazing. grazie mille
I love this recipe! I also loved how you threw in “Ciuri Ciuri”! You should sing the Italian songs more often while you’re cooking, it adds a nice flair! I love Italian music, especially the Napolitana songs! Looking forward to your next recipe, and next song!❤️ Maddalena
Leggendo i commenti nei vari video vedo come educhi le persone al buon cibo rispetto delle materie prime e soprattutto rispetto della storia culinaria del nostro splendido paese.Ogni like una fetta di ananas in meno sulle pizze in tutto il mondo 😂
In Serbia we would toast breadcrumbs in butter and serve with homemade dumplings full with some jam or full with sweetened cottage cheese with lemon flavor. It is a great dessert!
I love so much this recipe. We make often the "pasta a Milanista" bit we do whit tomato souce and we add also fresh "sardine" and wild fennel. I suggest you to try it. First boil the wild fennel and let's finish cooking in the sause, then use the fennel water to cook the pasta ;-)
We grew up eating this and also pasta con la sarde (sardines and fennel for those who do not know what that is). Never had it with the mafalda/mafaldine pasta though,,,,will try it your way next week!
I cannot imagine what this tastes like! What an unusual combination of ingredients. Is there a Moorish influence? I have to make this. Eva, I can't believe how you keep coming up with new dishes. You are a great teacher. P.S. Harpers endorsement very important here!
I was canning my fresh anchovies from Whole Foods but they don't have them anymore. I will be in Sicily next year and the first thing I will do is to go to the market get some anchovies and can them. Can't wait. I grew up having anchovies with garlic, oil and breadcrumbs. No tomatoes, pine nuts or raisins.
In just several months, Eva-style Italian cooking has become a permanent part of our Canadian/Filipino household's meals, lol. We either use her recipe or her techniques, and we've learned to keep things simple and enjoy the bold flavours of simple but good ingredients.
It's not Eva-style. It's just Italian style. Eva is truly an ambassador of everyday (and festive too) Italian food. Families may have slightly different habits, but what Eva cooks is what you can find on an Italian table.
@@alicetwain Thank you, yes. I guess I just meant that we learned from her specifically. BTW, I feel like I've seen you on Quora sharing your knowledge about Italian food!
I agree with Alice! Eva is a wonderful teacher and ambassador of the vera cucina italiana that you'll find in Italy. So much of what is done in the US has way too many things in the pot, plus way too much garlic and salt. Things are much simpler and purer in Italy in most regions (we live in Abruzzo.) Most of my Italian friends roll their eyes at how Italian food is done in the US with too many ingredients in the dish. Being here has changed my whole outlook, making me trust the ingredients and be fearless about using less of everything.
As italian I love your comment, pasta grammar brings so much positive energies, we are all a one big family. Cheers friends
thanks also for the positive vibes that emanate from all your videos. They brighten my day.
I used to be skeptical of anchovies and wouldn't eat anything made with them. I was an idiot. Anchovies are absolutely magic and add so much depth and flavor to a dish. Thank you for this Eva and Harper. Keep teaching so we can keep learning.
Great recipe Eva! As you said, I don't like anchovies, but I would LOVE to eat this one 🤤🤤
Grazie mille, Vincenzo!
I love that you're here watching this channel with all of us.
I’m Italian and listening to Eva narrating the sicilians going to Milan, and be like: “We don’t like the food here, we are going to invent a whole new recipe to enjoy it”, is one of the most Italian things I’ve ever heard. Also, this lady is a true master of cooking, I can’t even begin to describe how skilled she is at cooking. If you want to learn Italian cuisine, look no further then her. She’s the real deal.
absolutely!!!
You are the most cheerful, calm and serene chef I have ever seen. On top of that, you make me hungry, which is an absolute novelty for me, that I'm usually really hungry every 2-3 days.
Yes!! I love anchovies!! I could eat them any way. I’m going to make this for my husband. He LOVES anchovies as well, because amazing people LOVE anchovies. 😁😁
I just made this for the first time minutes ago, and am eating it now. This is definitely THE best anchovy dish!!
I remember my father, who was an incredible cook of Genovese origin, would make a very similar dish a few years ago, if I recall correctly it was actually one of the last meals he cooked for my brothers and I. This channel always succeeds at bringing back memories from easier, happier times, thank you very much for that!.
Thank you for this! My husband is Italian, and I'm always looking for recipes to bring him closer to his home. 🥰
Once again, Eva, you're making me happy with Palermo's specialties in your channel! This one has definitely always been a part of my life. One "fun fact": in Sicily with this pasta we use something that's a little "more" than regular tomato paste, and it's called "astrattu". Basically it's sun-dried tomato paste, which has an even saltier and heartier taste!! I guess that's nearly impossible to find in the States.
I've never found it up north, so I imagine in the US even more difficult. 😅 But who knows, there's a lot of import shops in the US, usually with southern products.
When I was a kid my Sicilian gandmother told me about when she was young they would make tomato paste by drying tomatoes in the sun, then recently I was watching the 1963 movie "The Leopard"("il Gattopardo") and there was a scene showing women in the town square drying tomato paste on wooden boards!!! At first I thought of my grandma then I thought "Only in an Italian movie would such a detail of everyday life be shown".
Interesting you say that cause I love to make my own version of a pizza sauce using sundried tomatoes.
Hmm I thought that's how you made tomato paste? I saw this video that showed this town in Italy where they dry tomatoes outside to make tomato paste... is that not the normal way?
I am North African and I always underestimate how similar Southern Italian cuisine is to ours. Different names but super similar. We have the same sauce but we use a semolina pasta (couscous like) or some times rice with fried fish (or grilled Orata) and fried onions as a topping :D
Because the Romans ruled north Africa
What a cook! What a woman!
Ti Amo! Your voice and delivery is right there with Tebaldi.
Good idea to post the video 10 minutes before my lunch time. Made it with bucatini and it was wonderful. Not fishy indead. the raisins add another dimension. Miam! Grazie!
Harper, you are one lucky man...Eva is fantastic!
My Sicilian aunt made something similar to this but she used a combination of anchovies and makeral. It was always a favorite around the house when she made it. I love these week day videos now. I see a Pasta Grammar video out, I click!
@Bobb Grimley there's always a grammar cop lurking around 😂
Her food knowledge is insane and amazing!
It is though I'm pretty sure these are well researched too. Harper has production skills he is know ho to make a program to fit the format and Eva can do research on details.
@@paulthomas8262 oh okay my bad
This is my favorite channel on the Tube.
@@mingustheprotector1468 it is no one's bad. You're good
Eva: Ti voglio bene!!! You make such wonderful food. I lived with an Italian (from Catania) partner for 13 years and had many great meals - also on our trips to Sicily but I don't remember ever having this one. Very simple but looking very delicious. I will try it very soon. Thank you so much for your knowledge and experience.
This channel is the one 😍😍
I'm sitting here at home, in front of my computer screen, eating your recipe as I type this, having made it for the first (and definitely NOT the last!) time minutes ago. I am deeply amazed: the flavor is so beautiful, so rich, so distinctive, so unique, unlike anything I've ever had before. This is without doubt one of the very best pasta recipes I've ever eaten. Brava. brava!!
I had to cheat just a little: anchovies in oil, and fusilli pasta, because they're all I could get. And one resourceful tweak: I used the raisin soaking water, part in the sauce, the rest for pasta cooking water.
I LOVE MIDWEEK EVA!! Thank you so much! I have learned SO MUCH from you already ... I had no idea a tomato sauce could be so ridiculously delicious, as are all your recipes. Also Harper, that music is epic!
We just came back from our first trip to our house in Minturno in 3 years and I already miss Italy. You both 🥰heal my heart every time I watch you.
I think I’ll continue to watch your recipes even when you become a nonna.
Need to try this. I LOVE anchovies. I remember my papa would break off bread, dip it in olive oil & put a couple of anchovies on it-he’d make one for me and one for him till there were no more anchovies left. I still do this.
I LOVE anchovies!!!! I love them with pasta like this and also on pizza!!! Yum!!!! This looks delicious,
Beautiful Sicilian recipe that I absolutely love. Thank you for posting this, and for treating us to a song, Bella Eva!
Love Anchovies......I put them in my family recipie for pasta sauce.
I love pasta dishes with anchovies! Thanks!!
I already watched this when it came out I wish I could give it another thumbs up 👍 I love making this dish so 😋 Harper your right my wife doesn't like anchovies and she loves this dish I got this dish from nonna so glad to see Eva make it
This lady is just so nice! I love all the videos her and her husband post on you tube!
I’m Pescatarianism so this is another dish I can enjoy, yay!!! During this time of the year in the past, when I had a kitchen to cook, my Italian roots would start craving those seasonal dishes like Bagna Cauda and I’d always put on my “Mob Hits” CDs to listen to while I’d cook. I’d usually have to ask if anyone had allergies and not say what was in the Bagna Cauda before people would take a bite but to date there hasn’t been ONE person who hasn’t loved it! In fact the rehab facility where I currently live, I have made it in therapy when my therapist would allow me to have a “fun day” and now when I switch therapist every so often there’s been a few requests (by the therapists) that I make it again! Lol But I always worry about the aftermath smell that comes with making the dish. It’s more than just an incredible tasty dish to me! It reminds me where part of my roots began and of loved ones who have passed on. Eating the dish as a family is so special to us!
I love Anchovies!!♥️
This looks amazing! My son always puts toasted bread crumbs on his pasta. 😂 My grandfather used to also. ❤️🇮🇹
Lol ciuri ciuri a song from my childhood my mother would play it I still like and listen to it ty Eva
Another magnificent recipe, and I love the story behind it.
10 thumbs 👍 up I love this my favorite
This is excellent. Eva having fun clearly here and breaks into Song. Thank you for this recipe, really educational with the use of anchovies as the Salt puts me off it. The sauce looked so nice. Harper licking his fingers in approval, hopefully there was some left for Eva. Thank you and Bless
Eva, your Pasta c’Ancovia looks absolutely scrumptious! Just like Harper, I have never liked anchovies. But I’m dying to make your recipe and give it a taste. Ciao Bella! 😊🇮🇹🇨🇦
Ciuri ciuri a song my mom played during my childhood I still love all the songs I heard as italian child
Been waiting for the anchovy to make an appearance. Recent subscriber...obssessed...already made 3 or 4 recipes...Harper, damn, you are the luckiest man alive...Eva, you are una joya 💎
Looks like such a hearty pasta dish! Love your singing Eva!
I made this on 18/4/22 and they were freaking delicious. Omg, this Pasta Assassina, and Alla Norma are my favourite tomato based sauces. I love Aglio Olio, but I also love Sardinian Culurgiones.
Mouth watering. Love this dish. Grandma used to also make Pasta Con Sardi (fresh) and fennel tops for St Joseph on March 19th. Eva I wish I could hug you. You are bringing me back to my childhood. Love everything you make. God bless you and Harper. He is very lucky to be married to you.
Brava Grandma!😇🌟
my dad (from treviso) does anchovies and tuna sauce!! yummy
I love the way she cooks, so simple yet so tasty ...
Anciova.. so undervalued. Try this!
Eva has a soft spot for Sicilian food. Don't you agree?
Well she's from Calabria, they are neighbour regions and share a lot of culture, so it's only natural she feels Sicilian food almost as her own
@@javihernandez2755 Actually, though, Calabrian and Sicilian cuisines are pretty different. Calabrian is more rustic, hot (spicy), and "homely" in a good kind of way. It's food made to stick to your ribs. Sicilian cuisine has a lot of very "patrician" roots. This dish has a sweet-savory note that seems to pop straight out of the Middle Ages, regardless of the tomato; sweet-sour and sweet-savory is very present in Sicilian dishes, as well as very intricate sweets that use lots of sugar (Sicily was one of the major producers of sugar cane in Europe). Both are great food cultures, but quite different from each other as often happens in Italy.
@@alicetwain no no I didnt meant the food cultures were similar, just that she probably had more Sicilian food while growing up than, let's say, Milanese, because of proximity
Such a great recipe! ... Eva - I really love your attitude to food so much. You're passionate and serious where it matters, but always having fun. I really enjoy your channel and seeing what ideas you come up with. Harper is lots of fun too - but you're a genius with food. A huge thank you from Australia !!
thank you! i always wanted to use anchovies and sardines now i got one down!
I just made spaghetti and anchovies last night. Three ingredients: spaghetti, anchovies and garlic. Simple and so good!
Add toasted bread, cherry tomatoes, origano, and optionally some onions. It's called "pasta alla gennaro" and it's godlike!
@@iMorands sounds great!
My grand-mother added brocoli and to this day, tossed with cavatelli, it's still my comfort food.
@@linda3168 one of my favourites
Thank you.
I love anchovies! Umami!
I love love LOVE anchovies. So I would imagine much Joy making and EATING this amazing looking pasta dish.
Thank you so much for sharing this recipe! I made it, and my 4 year old loved it so much he requested it for his birthday! Grazie mille!
♥️♥️♥️😁
The white cookware really helps for seeing the cooking. Clever!
YOU MADE MY DAY EVA🙌🙌🙌🥳💪👏
THANK YOU!! Im gonna send this you tube to family to watch !!!! YOU ARE THE BEST!!!
Bravissima Eva!!! 😍❤❤
That looks terrific!!
Buonaaaaaa!!!! Mio marito odia le anchovies, ma non me ne po' frega' de meno.....io la faro' solo per ME!!!! Ottima ricetta Eva!!! Grazie!!!!😁😉
I made it for dinner tonight!
I used mafaldine pasta...what a great texture!
(It will be in my pantry from now on.)
Everyone was a fan of the dish, including a recently more culinary adventurous 7 year old!
Thanks for sharing the recipe, Eva!
I love anchovies anyway you want to serve them👏🏻👏🏻👏🏻👏🏻👏🏻and I’m definitely going to make this so simple so easy dish!! Thank you Eva🙏🏻🙏🏻🙏🏻👏🏻👏🏻
Merry Christmas to my two most favorite people on RUclips May your New Year be bright, beautiful and prosperous 🥂🥂🥂🍾🍾🍾🍸🍸🍸🎄🎄🎄🎁🎁🥂❤️❤️❤️🙏🏻🙏🏻🙏🏻
Had this tonight. It is a keeper in our arsenal. Super flavours. Brilliant!
OMG ho l'acquolina in bocca!!! Finally I can use my malfaldine pasta!
My mom and I made this a couple of weeks ago. It was incredible.
As a Filipino living in the Philippines we kinda over complicate pasta dishes here(yez that Filipino🍝). This recipe from the birthplace of pasta Italy is simply amazing. grazie mille
Another fascinating combination of flavors!
Great pasta, I put anchovies in my Ragout all a Bolognese to. Greetings from Austria 😘
I love this recipe! I also loved how you threw in “Ciuri Ciuri”! You should sing the Italian songs more often while you’re cooking, it adds a nice flair! I love Italian music, especially the Napolitana songs! Looking forward to your next recipe, and next song!❤️ Maddalena
Love anchovies ❣️
Looks so good 😊. I love these dishes ♥️.
Leggendo i commenti nei vari video vedo come educhi le persone al buon cibo rispetto delle materie prime e soprattutto rispetto della storia culinaria del nostro splendido paese.Ogni like una fetta di ananas in meno sulle pizze in tutto il mondo 😂
4:38. Evvai !! 😉👍 👏👏👏👏👏👏👏
In Serbia we would toast breadcrumbs in butter and serve with homemade dumplings full with some jam or full with sweetened cottage cheese with lemon flavor. It is a great dessert!
Looks very 😋 and easy to prep Eva !
Will have to to try this recipe see soon !
Thanks for sharing !
Now I’m hungry. Nice dish! I’ve had mafaldine but am buying some tomorrow. Thanks guys for another great recipe.
I love so much this recipe. We make often the "pasta a Milanista" bit we do whit tomato souce and we add also fresh "sardine" and wild fennel. I suggest you to try it. First boil the wild fennel and let's finish cooking in the sause, then use the fennel water to cook the pasta ;-)
We grew up eating this and also pasta con la sarde (sardines and fennel for those who do not know what that is). Never had it with the mafalda/mafaldine pasta though,,,,will try it your way next week!
I love anchovies and regularly make this nice to see I am making it the Eva approved way!
I always thought I hated anchovies, too. But when in Italy, I tried them and LOVED them.
You have to buy the quality ones
Love watching you two. Do you have a garden?
Loving these instructional vids with Eva, learning so much from her, thanks Guys
That looks delish!
It's really good, thanks for sharing
I just made this pasta today. Sugo all'Amatriciana used to be my favorite pasta dish. Pasta c'anciova just replaced it. Fantastic recipe.
In Naples that kind of pasta is called Manfredi, and the typical way to eat it is with neapolitan ragu' and ricotta (Manfredi ca' ricott)
I love these recipes. I have to work through a backlog of them, but I’ve enjoyed, and will continue to cook, everyone I’ve tried.
Buonissima, brava Eva, salutammo!😁😁 👍🇮🇹🍝
That looks so damn good!
I'll try it this friday.
I make this sometimes on Sundays, always a hit. 🙂 So flavorful
I did not know about raisins in this recipe. I will surely try
Wow!! YOU GUYS ARE THE BEST!! THANK YOU FOR TAKING MY SUGGESTION!!🙌🙌💕💕SUCH A BIG FAN OF YOU BOTH
Cara Mia
🕊🕊🕊🕊🕊🕊🕊🕊🕊🕊🕊🕊🕊🕊🕊
I have been waiting for anchovies 😍
Omg that looks so delicious love anchovies
I cannot imagine what this tastes like! What an unusual combination of ingredients. Is there a Moorish influence? I have to make this. Eva, I can't believe how you keep coming up with new dishes. You are a great teacher. P.S. Harpers endorsement very important here!
I was canning my fresh anchovies from Whole Foods but they don't have them anymore. I will be in Sicily next year and the first thing I will do is to go to the market get some anchovies and can them. Can't wait. I grew up having anchovies with garlic, oil and breadcrumbs. No tomatoes, pine nuts or raisins.
Oh my Goodness I need to try this recipe.... wish I had some to taste now❤️❤️❤️
You are an excellent cook and as I commented before your hair is gorgeous as you are. Love from a fellow Italian whose grandmother came from Calabria.
Complimenti Eva.
So it took me a while, but I finally got to try this bad boy, and it was an absolute treat! I super recommend it!
EXCELLENT PRESENTATION0--EVEN BETTER THAN LAST WEEKS!!! VERY INTRIGUING RECIPE, ALSO!!!
Looks FANTASTIC