I love them roasted and salted right out the shell. But...when I know someone who is going to Sicilia, I beg them to bring me back some sweet pistacchi paste. It comes in a green block. It's amazing.
Fun fact: pistacchio is from Greek πιστάκιον (making the Italian pronunciation extremely accurate), which is itself derived from πιστάκη, the tree from which they grow, itself borrowed from Iranian.
I am envious of Eva's skills in the kitchen. She is very proud of her countries food culture and a great proponent of local and fresh ingredients. I can imagine myself being the food tester. The weekly videos are so creative and well put together.
I'm amazed at her wide culinary skills too...seemingly a common set of skills for a traditional Italian woman to have. However, in the USA, a woman would need to be a legitimate chef to have these cooking skills.
@@azure6392Lies. Many of us know how to cook. Maybe stop judging us by stereotypes and actually talk to us. Signed, An American-born woman who is damn proud of her cooking skills.
Eva and Harper…. You are two of the most entertaining and charming hosts/chiefs/bakers ever…!!! I don’t cook much anymore however I do watch cooking shows all the time. You two are my absolute favorites with really superb recipes. Eva you are amazing with each of your loved Italian recipes you make I can tell you have your heart and soul into! And Harper you make this show come to life with the care you show Eva and the food she prepares for you and the audience. I am a fan!!! Whenever I need to smile I just sit down and binge watch your RUclips channel!!! I guess I like to smile everyday so your wonderfully magnificent cooking and your playfulness with each other is really contagious. It makes me want to watch and enjoy you everyday!!!! Thank you for bringing joy and happiness into my life through your love of cooking and your love for each other that you’ve shown!!! You two together are amazing!!! Thank you!!!
I'm heading to the grocery store right now, and I'm glad I caught your video before I left! Pesto di Pistacchi will be our side dish to our roasted chicken (hopefully with lots leftover to have again tomorrow! 😉) Everything looks yummy! Now you have me thinking outside of the box with pistachios! It's not just gelato 🍧 anymore! Thank you! 🇮🇹👩🍳😊
No, not just Gelato ! Here in Italy Pistacchi in recent times find more and more use in cooking. It has become almost a “trend”. Various dishes feature Pistacchi, generally in the form of Crema di Pistacchio (pistacchio cream) or Pesto or ground pistacchi. 😊
@aris1956 I love crema di pistacchio! I made cream puffs a couple of weeks ago and used this for the filling! They were SOOOO good! Can't wait to try the pesto now!
Love this video, I never new how versatile pistacchi are! Also I think Foonspull should be on a future Pasta Grammar T shirt - it’s a beautiful word now that I’ve heard it ❤
For the sour cherries Eva topped the cookies with, they are very similar to Luxardo Maraschino cherries sold in most high-end liquor stores in their cocktail section. As for the brand she uses in the videe, they are sold in the large size jar in Costco here in the US. After you go through the cherries, an amazing use for the syrup, beyond pouring over ice cream or pancakes, is to mix it with soy sauce and use as a glaze for meat.
Ciao Eva & Harper My Wife Lynda and I Recently discovered your channel. Love it.❤ VIVA ITALIA!!!!! Steve Biagi Toronto Canada 🇨🇦 Via Barga Italia Provincia di Lucca 🇮🇹
Eva, after tasting something and looking at the camera, making this smile (6:48), you understand that she is very proud of what she has done and you also understand that it is something particularly delicious ! 😊
Italy is truly agreeing with you both . You look so healthy , and Harper no longer looks like mozzarella cheese - he has a tan!! I have learned sooo much from watching Eva cook and Harper makes me laugh every show!!!
@@franciet99 Well of course, obviously, I have cooked many of the Pasta Grammar recipes. However, I highly doubt my skill level in the kitchen will ever approach that of Eva’s.
Normally I buy all the christmas cookies at the Italian market in my town (together with Limoncello, Panettone....etc.) This year I will try it by myself. Mille grazie grandissima Eva 😘
This is fantastically good. I add also parmigiano reggiano (al gusto) to sweeten a little the pecorino . A hint of peperoncino (chili) and you have the best pasta ever.
I love your Videos! Eva, you are an incredible cuoca! I’ve lived in Italy for four years now and yet you still regularly educate me on Italian cuisine. Grazie mille!
I make pistachios butter, like peanut butter but with pistachios, it is so tasty. Thought it might be green but it is a darker brown than peanut butter. Sometimes I add chocolate and cocoa to make a Nutella type spread. Or some honey, so delicious! 😊😊😊😊😊😊
The cookies are the treat of my childhood! Christmas and Easter from Veniero’s bakery on East 11th Street in NYC. ALWAYS thought the green cherries were, well, wrong. This version with almond flour reminds me of Mexican wedding cookies, another melt in your mouth treat! Thanks for the memories and as always, the inspiration. Grazie, bambini.
@@aris1956 Yes , I make mortadella and salami, coppa, bresaola and other cured Italian meats. I live about 70 miles north of Seattle and there's not a lot of Italians here, (There used to be, but most moved to Seattle for war work during WW2) so we don't have many Italian meats available. So I learned to make my own. Mortadella is fairly easy to make because it's cooked, not cured. All that's needed is your pork and beef , along with some pork back fat and a food processor. A sausage stuffer ,meat grinder and a large baloney casing complete the list of materials.
@@godsowndrunk1118 Interesting ! Usually in Italy, particularly in southern Italy, when during the winter in some family they kill the pig, or they buy extra the suitable kind of meat, they make various kinds of cured meats (salsiccia, soppressata, prosciutto, capocollo, coppa…et cetera, et cetera). At this point you could open your own little store with the things you make and sell some customers the Italian specialties. 😊 PS: Do you have Italian descendants ? Do you perhaps come from an Italian family ?
@@aris1956 Yes, my grandparents came to the U.S. from a small hill town near Campobasso in Molise ,in 1910. There were several families from their town already here, so there was a sizable Italian community in our small town....and they all knew each other. I'm only half Italian and don't have any children, but I have lots of cousins in the Seattle area.
One of my favourite recipes that use pistacchi is Pinsa topped with mortadella, burrata and pistacchi. Even without the Pinsa bread the combination of mortadella, burrata and crumbled pistachios makes a fabulous appetizer.
OK reporting back. I made the Pesto di Pistacchi, and it was absolutely KILLER. I went for a little finer grind, and made a double-batch. I'm glad I did, because it was phenomenal. The lemon zest gives it a perfect bright pop. So satisfying to add the pasta water, and see it develop into perfect, creamy emulsion. Luckily, I have a great Italian bodega near my house in Dallas, so I even used Eva's choice of pasta. I adore pistachios anyway, so this was a perfect recipe for me. The balance was perfect, so thanks guys!! 10/10
@@lucilletabbutt6703 I can certainly understand that!! Jimmy's is a treasure, still. Now the grandsons are working the registers, so the tradition continues.
A long time ago, I helped my dad start a ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi farm out in the California desert. Here are a couple of interesting things... 1. There are male and female ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi trees, so males are planted upwind so the wind helps pollinate the females (All of them produce ̶n̶u̶t̶s̶ ̶ ̶ pistacchi.) 2. There are ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi tree varieties with strong roots but that produce poor quality ̶n̶u̶t̶s̶ ̶ ̶ pistacchi. There are ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi tree varieties that have poor roots but produce good quality ̶n̶u̶t̶s̶ ̶ ̶ pistacchi. Farmers graft branches from the "good ̶n̶u̶t̶s̶ ̶ ̶ pistacchi" trees onto the trunks of the "good root" trees.
Dear Harper & Eva. Wasn’t sure how to communicate with you but thought this might be the only way we know how. Firstly we are avid followers of your channel and are always happy to see when a new video has been posted. You have given my husband John some great inspirations since he has recently retired from work. We cannot describe our excitement when we recently saw you both in Taormina. We didn’t want to disturb your dinner but in hindsight we wish that we did, only to let you know how wonderful you both are. We look forward to many more videos. Thank you so much for all your work. John & Margaret
😂sorry to correct you. I hate nitpickers that hurry to correct people for the slightest mistake when speaking a foreign language, but in this case I think I'll be doing you a favour. 😂 The sweet you are referring to is probably TORRONE. TERRONE means a totally different thing. It's a derogatory epithet that northerners give to southern Italians. More or less lick calling a Southern American "redneck". You should be careful not to use it unless you want to get a bad stare back. 😊
@@Tarrasque73 I was just coming here to mention the same thing but also to add that there are some Italians who have "taken the word back", so instead of being "put down" as a peasant from the southern regions there is a celebration of the ingredients and culinary traditions of those regions (and Eva gave some great examples of those ingredients and foods in this video). "Terroni" refers to the very earth to which we are tied, really. I t's hard to see that as negative (heck, one of my favorite restaurants is named Terroni because of their focus on Sicilian, Calabrese, Napolitano, and Barese dishes). But, yes, never use the word to put someone down. Also: I think atorrone video is a great idea!
My old Sicilian boss used to make ravioli alla pistachio and kind if threw me off at first but was actually very good and ended up being one of my favorite dishes we served
I made pistachio pesto once!! It's delicious!! And...cheaper than with pine nuts! Yay! I also made sardine filets stuffed with breadcrumbs, garlic, pistachios and chopped figs, rolled and baked. Incredibly delicious!
😅Shakes head* "Ineedtomakemore"🙄 I LOVE your channel and the two of you together. I also love your village and the Beautiful rustic restaurant/gathering place you have created for your home town. For me-keep the modern structure, I live for old stone and heavy wood. You can then bring in all the modern tech ECT to modernize todays comforts. Beautiful✨
Complimenti Eva, hai realizzato delle ottime ricette, ma nei dolci hai aggiunto le migliori amarene presenti sul mercato sono un prodotto eccezionale, a quelle paste hai dato un tocco di classe. Brava.
Translation for the Italian impaired: Congratulations Eva, you have created excellent recipes, but in the desserts you have added the best black cherries on the market, they are an exceptional product, you have given a touch of class to those pastries. Good.
My blender was in the washing machine but i had all if the other ingredients, so i made this with a knife and a mortar and pestle. Time consuming but absolutely delicious.
The cookie dough is very similar to the almond flour dough I use to make Scandinavian kransekake (astack of delicate cookie rings that they use as the traditional wedding cake). This makes me think that I need to try a pistachio version!
Congratulations Harper and Eva on yet another tasty video! I look forward to trying the pesto recipe ASAP. Thank you for the inspiration to try all these new, different, delicious things!!!
I love you guys! you make me laugh (foonspull) I learn how to cook "real italian" and enjoy the way Harper puts the videos together. Eva must be a blast to live with! Enjoy your summer in Italy. so jelly......
I'm with Harper, pistachio gelato is my all time favorite. There's a small Italian owned gelato shop north of Pasadena, CA that makes an excellent version. That pesto recipe looks wonderful.
Oh man!! I just ordered some pistachio flour on Amazon! We follow a keto lifestyle but I can see that I could very easily adapt all these pistachio recipesto fit our way of eating! Especially excited to make the cookies! thanks as always. LOVE your videos. Foonspulls! LOL! Now we'll be saying it that way forever....
Made pistachio pesto for dinner. Used to make…whatever that stuffed dish is mused chicken instead of beef. And used fontina cheese. Very very yummy. Made the dough for the cookies-will make the cookies tomorrow. Love all of the interesting dish I’m learning to make from your You Tube channel.
I'm not happy with the two of you. I made this right after watching the video. Okay 45 minutes to an hour after shelling all of the "seeds". My family (one a chef) tried just the sauce and now I have to by Pistachios in bulk! Freaking amazing! Thank you!
Well, just made dinner for 6 of us and they all raved. I made enough for lunch tomorrow and to share with some foodies at work. m Made mine with a side of Texas Toast.
The first dish is a staple for me, I’m addicted to pistachios (and garlic). I’ve made the second dish (learned from my Uncle Mario) but a few years ago I started adding pumpkin seed flour that I make myself along with my pistachio. I like the little extra flavor it adds.
I love your channel and I especially love your recipes. I have a bit of a challenge for you, My late grandmother had a great recipe, that had some resemblance to your “Involtini Messinesi al Pistacchio”. She called them “Spatini” but I’m not sure if that’s spelled correctly. My grandmother’s family was from Naples and my grandfather’s family was from Sicily, so I’m not sure where this recipe originated. The basic recipe was to use a deli-slicer and cut a raw round steak into thin (cold-cut thin) slices. Then she made a paste of breadcrumbs, herbs and spices, spread it on the raw meat slices, rolled them up and used a tooth pick to hold them together. Then she broiled them turning them once. Unfortunately, my grandmother never wrote down a recipe, so it was lost when we lost her. However, I did inherit her deli-slicer. Have either of you heard of “Spatini”, or seen a recipe for them?
I just finished chopping my homegrown Tropea onions (in CT) and I stopped to drive to the store. I had all of the other ingredients for this pesto, but realized I was out of Lemons!..I knew they tied it together. Grazie! From Connecticut
Oh how I wish I could spend the day in your kitchen with you, Eva, and Harper. What a blast that would be❣️. My grandparents were from Calabria. I love Italy. I love all things Italian. I made ricotta cheese yesterday from your recipe❤❤ I live in Tampa, FL presently but grew up in Pittsburgh, PA where there were plenty of Italians and Italian grocery stores. Here in Tampa there is only ONE. I need to go to Italy again, maybe live there? That’s a dream of mine. Love you both.
I was watching lasagna vids, an 'Pasta Grannies' popped up. I thought it was you guys. It's pretty old Italian ladies cooking Italian dishes like you two. Ya might give um a peek. I almost always watch your postings as soon as you put um up. Thanks for sharing her cooking.
Thank you so much for this recipe. I have food allergies that include dairy and tomatoes so I'm always looking for something different to put on pasta. This recipe worked even though I had to leave out the cheese. Delicious!
I love Pesto but I'm not crazy about pine nuts so I usually use Almonds when making Basil Pesto. So when I saw this video using Pistachios I thought, I gotta try this. I did use the pine nuts in this, I thought it was absolutely marvelous. I cut down the garlic and made a triple batch so I can freeze some. My husband actually had pasta without red sauce which never happens. Thanks for the recipe. I would have added a photo but there's no option for that here...
I love Eva's recipes! This particular one with the filled stake reminds me of the one we make in the high lands of Jalisco Mexico. We use thin slices of pork and fill it up with pistachios and apricots and cheese and we also bread it with old bread we crumble up while adding salt. We place a sweet and sour chipotle sauce on the top. Delicioso!
What's your favorite way to eat pistacchi? Let us know if you ever had a memorable dish!
I eat pistacchi straight up and out of the shell.
tosted and salted... uno tira l'altro.
Toasted and salted!
I had a tartelette with pistachio cream, it was memorable
I love them roasted and salted right out the shell. But...when I know someone who is going to Sicilia, I beg them to bring me back some sweet pistacchi paste. It comes in a green block. It's amazing.
Fun fact: pistacchio is from Greek πιστάκιον (making the Italian pronunciation extremely accurate), which is itself derived from πιστάκη, the tree from which they grow, itself borrowed from Iranian.
I am envious of Eva's skills in the kitchen. She is very proud of her countries food culture and a great proponent of local and fresh ingredients. I can imagine myself being the food tester. The weekly videos are so creative and well put together.
I'm amazed at her wide culinary skills too...seemingly a common set of skills for a traditional Italian woman to have. However, in the USA, a woman would need to be a legitimate chef to have these cooking skills.
American women are best at making reservations. And picking up takeout.
@@azure6392Lies. Many of us know how to cook. Maybe stop judging us by stereotypes and actually talk to us.
Signed,
An American-born woman who is damn proud of her cooking skills.
Eva and Harper…. You are two of the most entertaining and charming hosts/chiefs/bakers ever…!!! I don’t cook much anymore however I do watch cooking shows all the time. You two are my absolute favorites with really superb recipes. Eva you are amazing with each of your loved Italian recipes you make I can tell you have your heart and soul into! And Harper you make this show come to life with the care you show Eva and the food she prepares for you and the audience. I am a fan!!! Whenever I need to smile I just sit down and binge watch your RUclips channel!!! I guess I like to smile everyday so your wonderfully magnificent cooking and your playfulness with each other is really contagious. It makes me want to watch and enjoy you everyday!!!! Thank you for bringing joy and happiness into my life through your love of cooking and your love for each other that you’ve shown!!! You two together are amazing!!! Thank you!!!
Grazie mille! We’re so glad you’re enjoying the videos! ❤️❤️❤️
@bonniehall1566 Ditto. If I could have said it better, I would have, but I couldn't, so I didn't.
Wow. That was a feast from beginning to end.
I don't think I've ever seen Eva so excited about any dish as this Pistachio Pesto !!! I will definitely try it in the future.
We tried it, bellisimo! It was great and we only tried it because she was genuinely honest! 🎯🥂🤌🏻🤌🏻🤌🏻
Foonspull...absolutely adorable!! Gotta love Eva's interpretations as well as her recipes.
I'm heading to the grocery store right now, and I'm glad I caught your video before I left! Pesto di Pistacchi will be our side dish to our roasted chicken (hopefully with lots leftover to have again tomorrow! 😉) Everything looks yummy! Now you have me thinking outside of the box with pistachios! It's not just gelato 🍧 anymore! Thank you! 🇮🇹👩🍳😊
No, not just Gelato ! Here in Italy Pistacchi in recent times find more and more use in cooking. It has become almost a “trend”. Various dishes feature Pistacchi, generally in the form of Crema di Pistacchio (pistacchio cream) or Pesto or ground pistacchi. 😊
@aris1956 I love crema di pistacchio! I made cream puffs a couple of weeks ago and used this for the filling! They were SOOOO good! Can't wait to try the pesto now!
@@robinthceI'm stealing that idea
Love this video, I never new how versatile pistacchi are! Also I think Foonspull should be on a future Pasta Grammar T shirt - it’s a beautiful word now that I’ve heard it ❤
For the sour cherries Eva topped the cookies with, they are very similar to Luxardo Maraschino cherries sold in most high-end liquor stores in their cocktail section. As for the brand she uses in the videe, they are sold in the large size jar in Costco here in the US. After you go through the cherries, an amazing use for the syrup, beyond pouring over ice cream or pancakes, is to mix it with soy sauce and use as a glaze for meat.
Eataly The market carries this brand of cherries.
The glaze is a great idea! We’ll have to try that
Eva's dexterity is amazing 😍
BEEN WAITING FOR THIS VIDEO FOREVERRRR!
Ciao Eva & Harper
My Wife Lynda and I Recently discovered your channel. Love it.❤
VIVA ITALIA!!!!!
Steve Biagi
Toronto Canada 🇨🇦
Via Barga Italia
Provincia di Lucca 🇮🇹
I love Eva's face when she knows something is THAT good. Lmfao its a smile that only comes from hard work
Eva, after tasting something and looking at the camera, making this smile (6:48), you understand that she is very proud of what she has done and you also understand that it is something particularly delicious ! 😊
Stirring the air with the fork, yet again. Yes, we must try this! 😊😋
Italy is truly agreeing with you both . You look so healthy , and Harper no longer looks like mozzarella cheese - he has a tan!! I have learned sooo much from watching Eva cook and Harper makes me laugh every show!!!
Every Pasta Grammar video leaves me more and more jealous of Harper because he gets to eat Eva’s delicious food daily!
There might be a possible solution to your problem… cook them. 😜
@@franciet99Or marry a great Italian woman!
@@franciet99 Well of course, obviously, I have cooked many of the Pasta Grammar recipes. However, I highly doubt my skill level in the kitchen will ever approach that of Eva’s.
He's a lucky man!
Some great recipes, and I have to agree with Eva, it's nice to have them freshly peeled (which can indeed take a while).
Pistacchio is an inspiring ingredient. Grazie, Eva e Harper! ❤❤❤❤❤
Normally I buy all the christmas cookies at the Italian market in my town (together with Limoncello, Panettone....etc.)
This year I will try it by myself.
Mille grazie grandissima Eva 😘
You guys are so adorable. Simply think you all are so sweet. Thanks for the content., it's appreciated.
This is fantastically good. I add also parmigiano reggiano (al gusto) to sweeten a little the pecorino . A hint of peperoncino (chili) and you have the best pasta ever.
I love your Videos! Eva, you are an incredible cuoca! I’ve lived in Italy for four years now and yet you still regularly educate me on Italian cuisine. Grazie mille!
I make pistachios butter, like peanut butter but with pistachios, it is so tasty. Thought it might be green but it is a darker brown than peanut butter. Sometimes I add chocolate and cocoa to make a Nutella type spread. Or some honey, so delicious! 😊😊😊😊😊😊
Yum!!! I’m going to try this too!
Maybe you gave Eva an idea and in one of the next videos she will show us something like this. 😊
@@aris1956 fingers crossed🤞🤞🤞🤞🤞
Wow that's an amazing combo
I love your sense of humor !! 😁
Keep up the great work, Eva and Harper 👍👏
Paccheri al pesto di pistachio. BEST pasta dish I ever ate in restaurant (it was in Roma) in my life. Simply delicious!!!
The cookies are the treat of my childhood! Christmas and Easter from Veniero’s bakery on East 11th Street in NYC. ALWAYS thought the green cherries were, well, wrong. This version with almond flour reminds me of Mexican wedding cookies, another melt in your mouth treat! Thanks for the memories and as always, the inspiration. Grazie, bambini.
My favorite pistachio dish is Mortadella ....
I make my own and always add a few extra pistachios more than the recipe calls for.
Do you make Italian Mortadella at home ? Usually here in Italy nobody makes Mortadella at home, you always buy it at the store. 
@@aris1956 Yes , I make mortadella and salami, coppa, bresaola and other cured Italian meats.
I live about 70 miles north of Seattle and there's not a lot of Italians here, (There used to be, but most moved to Seattle for war work during WW2)
so we don't have many Italian meats available. So I learned to make my own.
Mortadella is fairly easy to make because it's cooked, not cured.
All that's needed is your pork and beef , along with some pork back fat and a food processor. A sausage stuffer ,meat grinder and a large baloney casing complete the list of materials.
@@godsowndrunk1118 Interesting ! Usually in Italy, particularly in southern Italy, when during the winter in some family they kill the pig, or they buy extra the suitable kind of meat, they make various kinds of cured meats (salsiccia, soppressata, prosciutto, capocollo, coppa…et cetera, et cetera). At this point you could open your own little store with the things you make and sell some customers the Italian specialties. 😊
PS: Do you have Italian descendants ? Do you perhaps come from an Italian family ?
That all sounds so yummy! Do you have a vendor recommendation for casing?
@@aris1956 Yes, my grandparents came to the U.S. from a small hill town near Campobasso in Molise ,in 1910.
There were several families from their town already here, so there was a sizable Italian community in our small town....and they all knew each other.
I'm only half Italian and don't have any children, but I have lots of cousins in the Seattle area.
One of my favourite recipes that use pistacchi is Pinsa topped with mortadella, burrata and pistacchi. Even without the Pinsa bread the combination of mortadella, burrata and crumbled pistachios makes a fabulous appetizer.
As always - everything looks incredible!!!!
OK reporting back. I made the Pesto di Pistacchi, and it was absolutely KILLER. I went for a little finer grind, and made a double-batch. I'm glad I did, because it was phenomenal. The lemon zest gives it a perfect bright pop. So satisfying to add the pasta water, and see it develop into perfect, creamy emulsion. Luckily, I have a great Italian bodega near my house in Dallas, so I even used Eva's choice of pasta. I adore pistachios anyway, so this was a perfect recipe for me. The balance was perfect, so thanks guys!! 10/10
Jimmy's?
@@lucilletabbutt6703 YES!!
@@BruceRichardsonMusic I lived in Dallas almost 20 years ago (I am from Maine and am back in Maine) and I still miss Jimmy's.
@@lucilletabbutt6703 I can certainly understand that!! Jimmy's is a treasure, still. Now the grandsons are working the registers, so the tradition continues.
Yum yum yum!! 😋 That pesto dish looks delishhhh! Must make immediately!
Thank you Eva for another wonderful recipe! 🍝
A long time ago, I helped my dad start a ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi farm out in the California desert. Here are a couple of interesting things...
1. There are male and female ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi trees, so males are planted upwind so the wind helps pollinate the females (All of them produce ̶n̶u̶t̶s̶ ̶ ̶ pistacchi.)
2. There are ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi tree varieties with strong roots but that produce poor quality ̶n̶u̶t̶s̶ ̶ ̶ pistacchi. There are ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi tree varieties that have poor roots but produce good quality ̶n̶u̶t̶s̶ ̶ ̶ pistacchi. Farmers graft branches from the "good ̶n̶u̶t̶s̶ ̶ ̶ pistacchi" trees onto the trunks of the "good root" trees.
Lovely cookies!😮 I am certain I would love these!😁 Thank you Eva and Harper. ♥️
Dear Harper & Eva. Wasn’t sure how to communicate with you but thought this might be the only way we know how. Firstly we are avid followers of your channel and are always happy to see when a new video has been posted. You have given my husband John some great inspirations since he has recently retired from work. We cannot describe our excitement when we recently saw you both in Taormina. We didn’t want to disturb your dinner but in hindsight we wish that we did, only to let you know how wonderful you both are. We look forward to many more videos. Thank you so much for all your work.
John & Margaret
Divine is the word today!!!💕
I would love to see Eva make TERRONE! You usually only see them around here, (New England) at Christmas time.!
😂sorry to correct you. I hate nitpickers that hurry to correct people for the slightest mistake when speaking a foreign language, but in this case I think I'll be doing you a favour. 😂
The sweet you are referring to is probably TORRONE. TERRONE means a totally different thing. It's a derogatory epithet that northerners give to southern Italians. More or less lick calling a Southern American "redneck". You should be careful not to use it unless you want to get a bad stare back. 😊
@@Tarrasque73 I was just coming here to mention the same thing but also to add that there are some Italians who have "taken the word back", so instead of being "put down" as a peasant from the southern regions there is a celebration of the ingredients and culinary traditions of those regions (and Eva gave some great examples of those ingredients and foods in this video). "Terroni" refers to the very earth to which we are tied, really. I t's hard to see that as negative (heck, one of my favorite restaurants is named Terroni because of their focus on Sicilian, Calabrese, Napolitano, and Barese dishes). But, yes, never use the word to put someone down. Also: I think atorrone video is a great idea!
My old Sicilian boss used to make ravioli alla pistachio and kind if threw me off at first but was actually very good and ended up being one of my favorite dishes we served
I have been asking for this video FOR SO LONG!!!!
I made pistachio pesto once!! It's delicious!! And...cheaper than with pine nuts! Yay! I also made sardine filets stuffed with breadcrumbs, garlic, pistachios and chopped figs, rolled and baked. Incredibly delicious!
😅Shakes head* "Ineedtomakemore"🙄
I LOVE your channel and the two of you together. I also love your village and the Beautiful rustic restaurant/gathering place you have created for your home town. For me-keep the modern structure, I live for old stone and heavy wood. You can then bring in all the modern tech ECT to modernize todays comforts. Beautiful✨
Complimenti Eva, hai realizzato delle ottime ricette, ma nei dolci hai aggiunto le migliori amarene presenti sul mercato sono un prodotto eccezionale, a quelle paste hai dato un tocco di classe.
Brava.
Translation for the Italian impaired:
Congratulations Eva, you have created excellent recipes, but in the desserts you have added the best black cherries on the market, they are an exceptional product, you have given a touch of class to those pastries.
Good.
My blender was in the washing machine but i had all if the other ingredients, so i made this with a knife and a mortar and pestle. Time consuming but absolutely delicious.
OMG! I HAVENT HAD THIS IN SO LONG! Im making this this weekend!
I made pasta last night and used the advice of Eva’s mother and added more olive oil and it was delicious!
The cookie dough is very similar to the almond flour dough I use to make Scandinavian kransekake (astack of delicate cookie rings that they use as the traditional wedding cake). This makes me think that I need to try a pistachio version!
Congratulations Harper and Eva on yet another tasty video! I look forward to trying the pesto recipe ASAP. Thank you for the inspiration to try all these new, different, delicious things!!!
I love listening to her talk.
I love you guys! you make me laugh (foonspull) I learn how to cook "real italian" and enjoy the way Harper puts the videos together. Eva must be a blast to live with! Enjoy your summer in Italy. so jelly......
It’s Sunday!!! Woo hoo!!! Time for more great recipes!
I could die for pistacchi!! I eat everything regardless if savory or sweet with it. Thank you for this video 🩷
I'm with Harper, pistachio gelato is my all time favorite. There's a small Italian owned gelato shop north of Pasadena, CA that makes an excellent version. That pesto recipe looks wonderful.
Queen Eva‼️‼️THE BEST‼️‼️‼️
These are my favorite cookies as well!!!!!!!!!!!!
Oh man!! I just ordered some pistachio flour on Amazon! We follow a keto lifestyle but I can see that I could very easily adapt all these pistachio recipesto fit our way of eating! Especially excited to make the cookies! thanks as always. LOVE your videos. Foonspulls! LOL! Now we'll be saying it that way forever....
Moisty foonspul for sure.
I love this channel. I learn something beautiful every time.
Eva you are a gem!!
loved watching this episode and have discovered something about myself in the process, I am Italian but didn't know it.
Used the pistachio pesto to stuff pork chops with a few chunks of fontina cheese and a slice of prosciutto. Amazing!!
Caffe correto + Pasta Grammar = Sunday morning!!
I usually make pistachio pesto also adding pomodori secchi (sundried tomatoes) in substitution to basil☺️
We made the pisticchio pesto last night with spinach/ricotta/walnuts ravioli, really good
There's also pistachio cream, sort of pistachio Nutella or pistachio peanut butter: super delicious.
Made pistachio pesto for dinner. Used to make…whatever that stuffed dish is mused chicken instead of beef. And used fontina cheese. Very very yummy. Made the dough for the cookies-will make the cookies tomorrow. Love all of the interesting dish I’m learning to make from your You Tube channel.
The cookie think looks sooo good! Grazie:)
I'm not happy with the two of you. I made this right after watching the video. Okay 45 minutes to an hour after shelling all of the "seeds". My family (one a chef) tried just the sauce and now I have to by Pistachios in bulk! Freaking amazing! Thank you!
Well, just made dinner for 6 of us and they all raved. I made enough for lunch tomorrow and to share with some foodies at work. m
Made mine with a side of Texas Toast.
😂
I made the pistacchio pesto with penne lisce, it was super delicious! I added whole toasted pine nuts at the end, it suited it really well!
Cookies from my childhood!
Now I'm imagining those cookies with pistachio gelato.
I'm definately going to try these recipes, grazie.😊🙏
Im going to make this. It sounds amazing.
I make a delicious pistachio pesto with spearmint leaves
My favorite thing I ate on my recent trip to Italy was in Lucca. Focaccia with burrata, ham and sprinkled with pistachio
These are very original ways of using pistachios 😍 I love that beef involtini it looks delicious. Great ideas Eva thank you.
Nuts are seeds.
One of these days I'll make one of your recipes. They look so good!
I heard of this version of pesto....so thrilled to see Eva make an authentic version! Woohoo!
The first dish is a staple for me, I’m addicted to pistachios (and garlic). I’ve made the second dish (learned from my Uncle Mario) but a few years ago I started adding pumpkin seed flour that I make myself along with my pistachio. I like the little extra flavor it adds.
I could eat that pesto with bread and nothing else. Looks really yummy.
I love your channel and I especially love your recipes. I have a bit of a challenge for you, My late grandmother had a great recipe, that had some resemblance to your “Involtini Messinesi al Pistacchio”.
She called them “Spatini” but I’m not sure if that’s spelled correctly. My grandmother’s family was from Naples and my grandfather’s family was from Sicily, so I’m not sure where this recipe originated. The basic recipe was to use a deli-slicer and cut a raw round steak into thin (cold-cut thin) slices. Then she made a paste of breadcrumbs, herbs and spices, spread it on the raw meat slices, rolled them up and used a tooth pick to hold them together. Then she broiled them turning them once. Unfortunately, my grandmother never wrote down a recipe, so it was lost when we lost her. However, I did inherit her deli-slicer. Have either of you heard of “Spatini”, or seen a recipe for them?
Yum yum yum yum yum!!!
Foonspool. We do love Eva and Harper!
I just finished chopping my homegrown Tropea onions (in CT) and I stopped to drive to the store. I had all of the other ingredients for this pesto, but realized I was out of Lemons!..I knew they tied it together. Grazie! From Connecticut
I did a frito misto the other day everyone loved the eggplant the most!
I am definitely gonna try the cookies cuz I am a sweet tooth and obsessed with pistachio 🤤
Oh how I wish I could spend the day in your kitchen with you, Eva, and Harper. What a blast that would be❣️. My grandparents were from Calabria. I love Italy. I love all things Italian. I made ricotta cheese yesterday from your recipe❤❤ I live in Tampa, FL presently but grew up in Pittsburgh, PA where there were plenty of Italians and Italian grocery stores. Here in Tampa there is only ONE. I need to go to Italy again, maybe live there? That’s a dream of mine.
Love you both.
Betty, They have cooking events at their facility. I think they even have classes that last a few days. Look into it!
I ate pistachio cookies in Florence and they were THE BEST cookies I've ever had.
Great video as always, thanks. Can't wait to see your "Foonspull" line of pesto products up there ^^^
I Grew Up In A Italian Family Pavone Love Your Showes
Y'all have had my mouth watering through this whole video!!! 🤤😘
Ciao Harper & Eva...we already know that PAPA WILL get an empty plate!!! 😁
Sage c walnut pesto is also sublime.
“You don’t need to salt the sea” -Eva.
I chuckled at first, but got to thinking we have similar phrases in English like “gilding the Lilly”.
I love pistachios! Thank you!
I was watching lasagna vids, an 'Pasta Grannies' popped up. I thought it was you guys. It's pretty old Italian ladies cooking Italian dishes like you two. Ya might give um a peek. I almost always watch your postings as soon as you put um up. Thanks for sharing her cooking.
Thank you so much for this recipe. I have food allergies that include dairy and tomatoes so I'm always looking for something different to put on pasta. This recipe worked even though I had to leave out the cheese. Delicious!
I love Pesto but I'm not crazy about pine nuts so I usually use Almonds when making Basil Pesto. So when I saw this video using Pistachios I thought, I gotta try this. I did use the pine nuts in this, I thought it was absolutely marvelous. I cut down the garlic and made a triple batch so I can freeze some. My husband actually had pasta without red sauce which never happens. Thanks for the recipe. I would have added a photo but there's no option for that here...
I LOVE pesto - this looks amazing!
I have a lot of walnuts I may have to try all of these recipes, you are so inspirational thank you!
I love Eva's recipes! This particular one with the filled stake reminds me of the one we make in the high lands of Jalisco Mexico. We use thin slices of pork and fill it up with pistachios and apricots and cheese and we also bread it with old bread we crumble up while adding salt. We place a sweet and sour chipotle sauce on the top. Delicioso!