I love how Iolanda works hard and passionately to make her pasta dish from scratch. Much respect to her as she doesn’t slow down in spite of the sweltering heat.
Lots of hard work at 33°C... and then she had prepared another one to get the timing ready for the film crew!? Props to Iolanda for her work, and it looks delicious!
Me and my housemate from Capri developed a lasagna with bechamel, sausages and friarielli, a wonderful mixing of his neapolitan traditions (sausages and friarielli) and mine lasagnas from Romagna. This recipe born from friendship and share of the culinary traditions is absolutely heartwarming. I remember we made one the same day I got my master degree, when we were all working together to prepare dinner trying to do our best even if we were deeply drunk because of the afternoon party. Sharing tradition and mixing recipes is kind of magic that brings a lot of pleasant memories.
It's a marchigian (from Marche) lasagna, called Vincisgrassi (from the name of a absburgic general, Windisch Graetz). It's more elaborated than a common bolognese lasagna.
There were so many helpful tips in this episode - please thank Iolanda. I loved how she put the cooked pasta sheets in cool oiled water and then drained them on a tablecloth. I’ve only been making my own pasta for a few years, so I am so happy to learn from these pros. From now on, I’ll always tear my eggplant skin whenever I’m using them in a layered dish like this. I always keep the skin on since it contains many nutrients, but it can make it hard to portioned out neatly. I love how she put the dish together and used every millimeter of her baking dish. I’m sure that lasagne was delicious, and I look forward to making a similar, albeit meatless, version soon.
Lolanda is the queen of lasagna! I shall never look at a lasagna in the same way again, simply delicious and I hope her sone truly appreciate all of her very hard work, I know that I do. Thank you Lolanda and team PG. Ramon.
This is another excellent episode. I always appreciate the little extra comments about her pasta board and he mother-in-laws influence, her sons! These details hook everything in her story together.
Beautiful women sharing their live for their family. Making it look so simple to do but made with love in the heat of the day. I ordered 2 new Pasta Grannie Books. One to give as a gift and one to keep!🍝🥖🍷Thank you Vicky Bennison for braving the heat to share these delightful ladies and gents!
It looks (and …..smells) amazing!! I wish these ladies, actually all the ladies featured in pasta grannies lived beside me……now, that would be crazy good!!! Thank you so much for sharing these beautiful ladies ( and gents) with us, it’s so beautiful and I really look forward to (and get way too excited) getting the notification that a new video is here!! Have a wonderful weekend! It’s a holiday weekend here, (labour day) so enjoy the holiday♥️ 💕~~Tina~~💕
Daww, she reminds me of my Grandma. The dish looks delicious. Thanks for working so hard in such a heat! Loved hearing the birds chirping outside, you know it's a hot summer when you hear them.
I love how Iolanda carefully prepares each ingredient/aspect of the dish. I love how she only adds a thin layer of ragu: I've seen many 'chefs' make lasagna atrocities with skip fulls of meat sauce - I hate what some so-called-chefs do to a layered, baked pasta. This, however, is so appealing! Grazie Tony
Meravigliosa! Wonderful! Grazie di esistere Iolanda! Grazie a tutte le nonne italiane! Thank you Iolanda! Thank to all Italian grannies! It's a beautiful channel Pasta grannies
Bravo, in a world where we “purists”tend to look down on anything other than traditional béchamel based lasagna, it’s refreshing to see a regional family recipe that sings with flavor and passion! The southern Italian influence as reflected in so much Italian food in America just tastes heavenly. Thanks Vicky!
Most people outside Italy don't realize how regional Italian food is. You go a few hundred kilometers away from one location and the food is really different. Families that have mixed regional origins often combine recipes from different regions to create unique dishes. My family is from Puglia and Sicily and we lived in Liguria so we would have food from all these regions and sometimes even mix them together.
google translation: Bravo Iodanda 👏 & Mille Grazie per aver lavorato nella calda 🥵🌡per portarci questo bellissimo piatto!! 🇮🇹🍝💚🤍❤ Questa lasagna sembrava incredibilmente deliziosa!!! 😍 (hopefullly this translated correctly!)
My grandmother was born in Marche and she made lasagna and sauce like this. I loved seeing her roll out the pasta and put it on white tablecloth just like this lady. It brought back such vivid memories for me.
Two of my absolute favorite ingredients in this dish, Mortadella and Aubergine..... I usually partially peel the Aubergines, but not when grilling for Babaghanouj. Kudos for her saying " a mia manera" for changing the original recipe to add her personal touch/ingredients. This looks yummy.
WOW! Using the already luxurious meat sauce in a lasagna is extra luxurious! I will hold my breath and do it sometimes! I bet it’s luxuriously delicious, of course!
I know that voice! Simply Mich Mich is that you?!? Lol I love these videos. I didn’t get to meet my Italian Grandmothers. Spending time with these amazing ladies is great!
Never had aubergine at the top of my favourite vegetable list but I'd pay good money to sit down to a plate of that. Funny there's been an influx of food videos using offal in the last little while. I think everyone's gearing up for tough times ahead!? Luckily your Pasta Grannies are old hands at using it so you'll be ahead of the game. Definitely giving this one a go, I've never added mortadella to a lasagne before. Counting down the days to Pasta Grannies 2 getting delivered! 😁 🍝
thanks James for pre ordering the book! Offal once featured quite heavily in Italian cooking - all part of that waste-not ethos they had. 🙂🌺 best wishes Vicky
Bravissima Iolanda 👏 Non sono i veri "vincisgrassi" però il sugo l'hai fatto come si usa da noi con le rigaglie di pollo, hai unito due regioni e il risultato è ottimo. Che dire della sfoglia fatta a mano 💪 la faccio anche io, però me la sogno una "perna" così grande 👋
I love your videos, thank you so much for keeping these family recipes going! I live in the U.S. do you know of any Italian stores you can order authentic Italian pasta making tools online that will ship internationally? I would love quality products right from the heart of Italy. I have yet to find one of those nice pasta boards in a U.S store near me. Or maybe you could do a video on how pasta boards are made (best woods, ect)? Thanks so much!
hi Sabrina, one should roll the dough as thinly as possible, bearing in mind the addition of semola rimacinata flour means you won't get it super thin. For lasagna I think it's okay (whisper it) to put it through a pasta machine because the final texture of the sofglia is less important - so roll it to the second thinnest setting. 🙂best wishes, Vicky
Md.Vicky, Lolanda is a dear soul pasta granny, this recipe looks delicious & filling, I'm sorry but we have no recipe quite like this in Appalchia, God Bless all of you, sorry for the late post as I have had some medical tests these past couple of weeks on my heart
The tearing of the eggplant skin is genius! I notice also a lot of grannies roll their sfoglia on a cloth…. Are these just cotton? Why do they not stick? Does anyone know….?
Hi Katrina, when the dough is the right consistency and hydration it isn't sticky. The tablecloths are cotton or linen - it's important not to use perfumed detergent to wash them other wise the pasta dough picks it up! best wishes, Vicky
Vicky… is there any air conditioning in her house? 91 degrees is too hot to bake lasagna. That’s what my Italian mother Giuseppina would say. Lasagna was a winter dish .
hi Giovanni, I do sometimes film other dishes - there is a piadina episode in the pipeline for example and in the past caponata, risotto, tiramisu and more. Perhaps I should compile a 'not pasta' playlist! 🙂🌺 best wishes, Vicky
OMG! 10:09 I always say lasagna is all about the noodles. And that is EXACTLY the way I like it!! As soon as that apartment next door to Iolanda becomes available I'm taking it! 👍🏼👍🏼😊
Just terrific. In our messy world where there is so much conflict, it's heartwarming to watch pasta grannies.
I love how Iolanda works hard and passionately to make her pasta dish from scratch. Much respect to her as she doesn’t slow down in spite of the sweltering heat.
Lots of hard work at 33°C... and then she had prepared another one to get the timing ready for the film crew!? Props to Iolanda for her work, and it looks delicious!
Hi Francis, yes hats off to Iolanda; she made large quantities but fortunately lasagna freezes well. 🙂🌺 best wishes, Vicky
Me and my housemate from Capri developed a lasagna with bechamel, sausages and friarielli, a wonderful mixing of his neapolitan traditions (sausages and friarielli) and mine lasagnas from Romagna. This recipe born from friendship and share of the culinary traditions is absolutely heartwarming. I remember we made one the same day I got my master degree, when we were all working together to prepare dinner trying to do our best even if we were deeply drunk because of the afternoon party. Sharing tradition and mixing recipes is kind of magic that brings a lot of pleasant memories.
Thank you for sharing such a lovely memory 😊🌺 best wishes, Vicky
A lasagna with mortadella, fried eggplant, and mozzarella? There is no way it wouldn’t be awesome.
It's a marchigian (from Marche) lasagna, called Vincisgrassi (from the name of a absburgic general, Windisch Graetz). It's more elaborated than a common bolognese lasagna.
Right!? She had me at mortadella.
wanted to say the same! Such an amazing group of my favorite flavours!
@@massimopalomba5009 fascinating!
Recovering after surgery 😢 very calming to watch pasta Granny ❤
I wish you a speedy recovery 😊🌺 best wishes Vicky
There were so many helpful tips in this episode - please thank Iolanda. I loved how she put the cooked pasta sheets in cool oiled water and then drained them on a tablecloth. I’ve only been making my own pasta for a few years, so I am so happy to learn from these pros. From now on, I’ll always tear my eggplant skin whenever I’m using them in a layered dish like this. I always keep the skin on since it contains many nutrients, but it can make it hard to portioned out neatly. I love how she put the dish together and used every millimeter of her baking dish. I’m sure that lasagne was delicious, and I look forward to making a similar, albeit meatless, version soon.
You can partially peel the eggplants.
A meatless version would be lacking in fat and flavor. Maybe you could use dried mushroom slivers, and some additional cheeses. Anchovies.
Lolanda is the queen of lasagna! I shall never look at a lasagna in the same way again, simply delicious and I hope her sone truly appreciate all of her very hard work, I know that I do. Thank you Lolanda and team PG. Ramon.
Hello Ramon, I'm delighted you appreciate Iolanda's expertise! best wishes, Vicky
This is another excellent episode. I always appreciate the little extra comments about her pasta board and he mother-in-laws influence, her sons! These details hook everything in her story together.
So true, the tip about ripping the skin of the aubergine - how fabulous a tip is that. I adore these wonderful ladies the best thing on YT
Beautiful women sharing their live for their family. Making it look so simple to do but made with love in the heat of the day. I ordered 2 new Pasta Grannie Books. One to give as a gift and one to keep!🍝🥖🍷Thank you Vicky Bennison for braving the heat to share these delightful ladies and gents!
hi Julia, thank you for ordering two copies of the book, I hope you enjoy it. 🙂🌺 best wishes, Vicky
It looks (and …..smells) amazing!! I wish these ladies, actually all the ladies featured in pasta grannies lived beside me……now, that would be crazy good!!! Thank you so much for sharing these beautiful ladies ( and gents) with us, it’s so beautiful and I really look forward to (and get way too excited) getting the notification that a new video is here!!
Have a wonderful weekend! It’s a holiday weekend here, (labour day) so enjoy the holiday♥️
💕~~Tina~~💕
Daww, she reminds me of my Grandma. The dish looks delicious. Thanks for working so hard in such a heat! Loved hearing the birds chirping outside, you know it's a hot summer when you hear them.
I love how Iolanda carefully prepares each ingredient/aspect of the dish. I love how she only adds a thin layer of ragu: I've seen many 'chefs' make lasagna atrocities with skip fulls of meat sauce - I hate what some so-called-chefs do to a layered, baked pasta. This, however, is so appealing!
Grazie
Tony
hi Tony, good to hear from you. Yes, with lasagna it's good to remember it's a pasta dish 😀🌺 best wishes, Vicky
@@pastagrannies :-) HI Vicky, hope you are well and I'll continue to watch your excellent videos of the Pasta Grannies!
Meravigliosa! Wonderful! Grazie di esistere Iolanda! Grazie a tutte le nonne italiane!
Thank you Iolanda! Thank to all Italian grannies!
It's a beautiful channel Pasta grannies
Love the delicate layers and the dedication to such a beautiful lasagna and family tradition!
Looks SO delicious!!! That meat sauce....and anything with eggplant is wonderful!
Bravo, in a world where we “purists”tend to look down on anything other than traditional béchamel based lasagna, it’s refreshing to see a regional family recipe that sings with flavor and passion! The southern Italian influence as reflected in so much Italian food in America just tastes heavenly. Thanks Vicky!
I’m also impressed by her fusion recipe.
I'm glad you appreciated the video, Peter 🙂🌺 best wishes, Vicky
Most people outside Italy don't realize how regional Italian food is. You go a few hundred kilometers away from one location and the food is really different. Families that have mixed regional origins often combine recipes from different regions to create unique dishes. My family is from Puglia and Sicily and we lived in Liguria so we would have food from all these regions and sometimes even mix them together.
That's a good combination of regions! 🙂🌺 best wishes, Vicky
Bravo Iodanda 👏& Mille Grazie for working in the hot hot heat 🥵🌡to bring us this beautiful dish!! 🇮🇹🍝💚🤍❤ This lasagna looked amazingly delicious!!! 😍
google translation: Bravo Iodanda 👏 & Mille Grazie per aver lavorato nella calda 🥵🌡per portarci questo bellissimo piatto!! 🇮🇹🍝💚🤍❤ Questa lasagna sembrava incredibilmente deliziosa!!! 😍
(hopefullly this translated correctly!)
@@jansmith3158 your google translation came out pretty well, the only main mistake is you say "brava" not "bravo" when it's a woman. :)
Thanks for your wonderful channel, so many great videos
Oooh la la!!! Lovely thin layers!!!! Impressive rolling skillz!!! I have been craving this!!!
Looks so delicious…and her boys sure seemed to enjoy it! TFS, Sharon🤗
What a lovely lady! Her food looks amazing, too.
My grandmother was born in Marche and she made lasagna and sauce like this. I loved seeing her roll out the pasta and put it on white tablecloth just like this lady. It brought back such vivid memories for me.
So delicious.
Nothing is better than homemade food.
Hard work and absolutely delicious food.❤❤❤❤❤❤❤❤
Two of my absolute favorite ingredients in this dish, Mortadella and Aubergine..... I usually partially peel the Aubergines, but not when grilling for Babaghanouj. Kudos for her saying " a mia manera" for changing the original recipe to add her personal touch/ingredients. This looks yummy.
Great video as usual. Looks absolutely delicious.
This is such a labor of love
Oh!…..the heat of the kitchen! I was sweating with you🥵Looks fantastico….perfect for a cold day!
The best, the best youtube channel ever!!!
"Guando sento 'r brofumo me rendo gondo che è bronda!"
L'accento maceratese mi fa morire! 😉😂❤
That looks tremendous. Bravissimo nonna!
When it smells good I know it's ready ... lovely :)
WOW! Using the already luxurious meat sauce in a lasagna is extra luxurious! I will hold my breath and do it sometimes! I bet it’s luxuriously delicious, of course!
Goodness she would’ve had to make 2 sfoglia and 3 batches of ragu for that filming! In that heat! Thank you so much!
I love the story behind her adaptations, and the wooden board.
What an interesting dish! I think I'm going to give this one a try 😊
I know that voice! Simply Mich Mich is that you?!? Lol I love these videos. I didn’t get to meet my Italian Grandmothers. Spending time with these amazing ladies is great!
Looks scrumptious 💕
That looks so delectably filling
Wow!
Il problema di questa lasagna è che ci vuole una giornata per farla e due minuti per divorarla🤤🤤🤤🤤🤤🤤🤤😁😁
That looks so delicious!
This is absolutely delicious.
Mmmmm I am going to try it this way.
So incredible.❤❤❤❤
Sembra buonissimo! Lasagne sono uno dei miei piatti preferiti
Never had aubergine at the top of my favourite vegetable list but I'd pay good money to sit down to a plate of that.
Funny there's been an influx of food videos using offal in the last little while. I think everyone's gearing up for tough times ahead!? Luckily your Pasta Grannies are old hands at using it so you'll be ahead of the game.
Definitely giving this one a go, I've never added mortadella to a lasagne before.
Counting down the days to Pasta Grannies 2 getting delivered! 😁 🍝
thanks James for pre ordering the book! Offal once featured quite heavily in Italian cooking - all part of that waste-not ethos they had. 🙂🌺 best wishes Vicky
Wow! I’ve never seen lasagna like that but boy does it look delicious ❤ thank you Lalanda I will try to copy you. xxx
Bravissima Iolanda 👏 Non sono i veri "vincisgrassi" però il sugo l'hai fatto come si usa da noi con le rigaglie di pollo, hai unito due regioni e il risultato è ottimo. Che dire della sfoglia fatta a mano 💪 la faccio anche io, però me la sogno una "perna" così grande 👋
Amazing. Bravissimo.!!!!!!❤❤❤❤🍲🍲🍲🍲🥘🥘🥘🥘
Even if i don't eat meat the idea of putting eggplant in lasagne recipe is really good!
That tray is a perfect size for me. Looks delicious.
That looks great!
Looks sooo delicious.
Yum,yum,yum!
These women can cook up a storm. The Lasagna type dis looked fabuloso. She put several layers.......not just 3 or 4.
Yummy yum !💞😍😋🙏👏👏👏
Spettacolare, questo è un piatto da Re
Why do I watch these when I'm hungry :')
Brava bravissima 👏👏
I love your videos, thank you so much for keeping these family recipes going!
I live in the U.S. do you know of any Italian stores you can order authentic Italian pasta making tools online that will ship internationally? I would love quality products right from the heart of Italy. I have yet to find one of those nice pasta boards in a U.S store near me. Or maybe you could do a video on how pasta boards are made (best woods, ect)? Thanks so much!
It looked so delicious that I almost stuck my tongue on my phone.....mmmmmmm 🤤🤤🤤
The use of eggplant reminds me of Sicilian pasta recipes. They have two dishes with fried eggplants. Pasta alla Norma, Pasta alla Messinese.
Amazing 👏 🙀
Ma che buone! 😍😍😍😍😍😋
Si sentono i fischi delle rondini, è bellissimo
master of pasta
I wonder what becomes of the mortadella, as it is very high in fat content. Does it rather melt away? The amount of layering here is remarkable.
amazing ......
Yummy, delisiosa !!! Was that mellansane slices she put in it???
I don’t even eat egg plant but this; I would smash!👍🏾
Mamma Mia!! ❤️🌹🌹
Wow that is a real meat feast, why not use them like this.. Deffo going to try this..
It was delicious! Made it today 🙌 We didn't have mortadela, but it tasted great anyways. How do you know how thin to roll out the pasta? Any tips?
hi Sabrina, one should roll the dough as thinly as possible, bearing in mind the addition of semola rimacinata flour means you won't get it super thin. For lasagna I think it's okay (whisper it) to put it through a pasta machine because the final texture of the sofglia is less important - so roll it to the second thinnest setting. 🙂best wishes, Vicky
Iolanda fantastica😋😋😋😋 💝💖💗💓💞💕
BRAVISSIMA COMPLIMENTI
I just drooled all over my keyboard.
YUM!!
Md.Vicky, Lolanda is a dear soul pasta granny, this recipe looks delicious & filling, I'm sorry but we have no recipe quite like this in Appalchia, God Bless all of you, sorry for the late post as I have had some medical tests these past couple of weeks on my heart
Hi Steve, I very much hope your heart is okay? very best wishes, Vicky
awesome
The tearing of the eggplant skin is genius! I notice also a lot of grannies roll their sfoglia on a cloth…. Are these just cotton? Why do they not stick? Does anyone know….?
Hi Katrina, when the dough is the right consistency and hydration it isn't sticky. The tablecloths are cotton or linen - it's important not to use perfumed detergent to wash them other wise the pasta dough picks it up! best wishes, Vicky
Bon Appetit 😋
❤
Vicky… is there any air conditioning in her house? 91 degrees is too hot to bake lasagna. That’s what my Italian mother Giuseppina would say. Lasagna was a winter dish .
I have often wondered how they jar their sauce in old bottles?
You use a funnel. 😘
@@ninaelsbethgustavsen2131 but how do they seal it
@@freedom0022 the bottles ,when ready ,are boiled for about half an hour and that’s enough to ensure they are well sealed
@@businessasusual9077 thank you
Amazing mmmmmm,
Complimenti sei bravissima,però non hai spiegato cosa hai messo dentro il sugo. Brava❤
Her necklace!
I love lasagna
@@huntintongwalter819 doing ok, here
The lasagna looks wonderful but I would have perferred it without the eggplant.
Did she say beef nerves?
Deliciois 👏🏻
Pastas are great but can you cover more types of dishes and not just pastas?
hi Giovanni, I do sometimes film other dishes - there is a piadina episode in the pipeline for example and in the past caponata, risotto, tiramisu and more. Perhaps I should compile a 'not pasta' playlist! 🙂🌺 best wishes, Vicky
Jolanda do stai che venimo a mangna tutti da voi Domenica prossima
I can't take it anymore I made three of these recipes I gained 12 lb in 2 weeks
👍👍🏆🏆
😋😋😋🤤🤤🤤❤️❤️❤️❤️🤩🤩🤩🤩👍👍👍👍👍👍👍
Please make a video with my nonna
Kinda Lasagne / Moussaka crossover.. 👍
It's a lot of work for one granny.
That lasagna looks like it could be one the closest things
to Heaven on Earth right there...
OMG! 10:09 I always say lasagna is all about the noodles. And that is EXACTLY the way I like it!! As soon as that apartment next door to Iolanda becomes available I'm taking it! 👍🏼👍🏼😊