Vincenzo, please 🙏 do a dish with goat cheese? I have dairy goats and make my own chevre cheese.. Love your channel and collaborations you do with other channels. Thank you!
LoL eggs are not vegetarian cause they are unhatched chickens literally. Even unfertilised commercially produced eggs many do not eat cause it comes out of chicken's butt.
@@machchar_qing commercially produced eggs are an issue.. not backyard chickens that are treated well and don't cause agricultural waste 🙄 the butt thing is dumb.. sorry, real food is dirty but healthy
@@machchar_qing some vegetarians use the term “lactose ovo”, to indicate they DO consume eggs and milk. Vegans won’t eat anything from an animal at all, and avoid all cheese and other milk products. But then @horsegal says if the chickens are well-treated and cared for, it makes a difference. It gets confusing. My take on it all is “You just eat or avoid anything you want, and I’ll do the same.”
I’m loving this new format, Harper seems eager to learn, and Eva seems eager to teach. It’s the nuance that makes this new format so fascinating to watch, there’s a reason for each step in the process and Eva is willing to walk us through what it is. Thank you for doing this for us, your viewers.
I finally cooked it last night. Obscenely delicious and definitely a dish I'll be adding to my home menu often. Very easy to do and Eva's instructions, as always, dumbproof. Thanks guys!
Greetings from Genoa!!! Saluti da Genova!!! Perfect recipe!!! Harper we wait for You and Eva to taste Cima alla Genovese and Torta Pasqualina!!! In Genoa we use a sort of fresh cheese called "Prescinsêua" to make Torta Pasqualina. We wait for Your next video!!! Bye
The thing that I love the most is to see the sparkle in Eva’s eyes when she smells/tastes what you guys are cooking, she’s so in love with good food 🥺🥺💕💕
an easy way to approximate the temperature is to double it and add 32. It's more accurate to multiply by 1.8 and add 32. so depending on how close you have to be as to which you use.
The first method you mentioned works well with ambient temperatures like seeing the how the weather will be. Once you get into the cooking range, you have to be more accurate as mentioned in your second method.
I appreciate you thinking about us vegetarians! Thank you so much. Please don't kill me but I found a vegan let's- call-it-grated-cheese which does a hell of a job replacing parmiggiano. You probably have something similar there in America. Actually I bought it because it's way cheaper than the real thing, but it turns out it's also delicious.
Do you mean the Prosociano from VioLife? In the US, it’s called «Just Like Parmesan». I just LOVE it and actually I prefer it over Parmagiano! It is delicious! I have used kilos on kilos of the stuff! 🤗😋
Me too, my mom and relatives are gone now. It reminds me of being around them. They were Calabrese too. My mom was Calabrese and Sicilian. That's a story in itself. Lol
I'm so grateful for this video, thank you guys! I've been trying to follow a vegetariam diet for two months and I desperately need recipes like this one. Eva ti prego, ho BISOGNO di sentirti parlare in calabrese più spesso ♥️
My trick for converting temperatures: doubling celsius to get fahrenheit and halving fahrenheit to get celsius. You won't get the exact temperature, but it gets you in the ball park. I find it works well for common oven temperature settings, but not necessarily in other contexts.
That really only works at higher temperature. Like 0 C is 32F. 1 C is 33.8 F. etc. So doubling lower celsius temperatures won't really get you anywhere close to the actual Fahrenheit value because after you multiply the C by 1.8, you have to add 32, so the lower temperatures are going to be quite a difference. Once you get up toward 100C, then it's closer to being double.
this is such a wonderful and yummy side dish at an italian Thanksgiving or Easter! Definately will be making this! and BTW-I made your eggplant parmesan for my son who hates eggplants and he finished the entire pan in 2 days! Love you both! xoxo
I always soak my dried Porcinis in boiling water. I also save the liquid; it's culinary gold. It really enriches soup broth. Edit in response to the two comments below. I don't actually boil the mushrooms. I put the mushrooms in a large bowl, and pour the boiling (or near-boiling) water and let them soak.
I fear that by soaking them in boiling water extracts too much of the flavour and substances from the mushrooms and transfer it to the water. Well, then I guess that your soup broth is the ultimate goal for other recipes.
Boiling water it's too much, it will take out nearly all the taste of the mushroom. Warm water is enough and you will still have a very good liquid to make a risotto for example.
I, too use hot water…but I have a question, as I, also love to use the water. I had to buy a very tightly woven strainer because there was often something that felt like ‘sand’ left in the water. Do you all find this, too?
Wow, polpettone! Thanks for the recipe! I think I've requested polpettone in the past, but never heard of this kind. There must be hundreds of different types. While I'm a carnivore, I do eat vegetarian much of the time, so I'll have to try this. The kind I grew up with was more like a giant breaded and fried meatball, with a lot more breadcrumbs than an ordinary polpette.
What a great dish. Thank you. Tips for conversion: Say to your device "Hey Google what's 200 celsius in fahrenheit?" Alternatively, for 160C it's exactly double - 320F. As you go over 160C it gets slightly less than double, as you go under slightly more but probably just simply doubling unless an extremely low or high temperature is probably OK. 250C is 480F
So nice to see some cibo genovese, and yes I was reminded of fagioli e patate al pesto, which I make quite often. Loved Eva's riff on the virtues of porcini shroomzzz! 😎
Another winning recipe..looks so yummy and easy to do. I can easily see this dish a great plate to take to a potluck or even a Thanksgiving, Christmas, or Easter Celebration.
Do you think you two could do a video on olive oil, and how to tell the difference between high quality and low quality olive oil? I remember from a previous video that Eva's dad eats raw chilis with olive oil to determine the oil's quality, but I don't think I want to go that route. Love the content, keep it up!
Trick for easily converting Celsius to Fahrenheit: multply Celsius by 2, subtract 10%, add 32. Example: 30 C --> 30×2=60-6=54+32=86 F. Example: 200 C --> 200×2=400-40=360+32=392 F. Example: 180 C --> 180x2=360-36=324+32=356 F
A couple tricks to have "tearless" onions is to either refrigerate them for a while before cutting or running them under cold water after peeling and cutting in 1/2.
I find if we you wear glasses, the affect of onions is greater because the 'onion fumes' seem to get trapped between the lenses and eyes. Either leave your glasses off or wear contact lenses. I now wear contacts and find I very rarely get affected by onions, and chop and cook with them almost daily.
C temp times 2. Deduct 10%. Add 32. Example 100 C x 2 = 200. Minus 10% (20) = 180. Add 32 = 112. Boiling point of water both ways. Thanks for the recipe. I intend to try it soon.
The trick to chopping an onion without crying is to avoid the root part entirely. Cut around it and toss it. Learned that from Alton Brown’s Good Eats years ago and have only cried once since learning it.
Bread crumbs on the bottom are one of the most brilliant things I've ever seen. It's completely obvious and I never would have thought of it. I'll be using that in lots of dishes.
It's currently in my air fryer as we speak! I didn't have green beans, so I subbed it for asparagus. It's almost ready and smells very good. Can't wait!
The best way to reduce tearing is to make sure your knives are very sharp. This reduces the "splash/sprey" of the onion which hits your eyes. Also after you peel your onion, you can rinse it in water. The water will also help reduce the tearing by diluting the onion's chemical effect on your eyes.
I posted the same, LOL. After I bought my Mac JU-65 cleaver, which I use as an allround chef’s knife, I haven’t shed a tear! As long as I use a sharpening steel regularly, it does a fab job! I haven’t had to get it properly sharpened yet, even if I must have had it for at least 8 years (I remember carving turkey with it, and I have been plant based for 7 years). It’s a fantastic tool and I just looooove it! It also won a test in America’s Test Kitchen. It is great for chopping/mincing onions because of the straight tip. And, it is not very expensive compared to many other popular knives!
@@lottatroublemaker6130 I am a person of culinary arts experience. Lol those tricks were taught to us. The water was by an old French chef. The sharp knives by my instructors.
Greetings from Rochester NY! 👋🏻First off Happy New Year 2022 also the dish looks amazing I am not a real big fan of green beans but the dish looks so delicious I will def be making it. Thank you for sharing it. You guys are awesome thanks for all the recepies you guys share. I also want to add that I am Albanian from Kosovo and we are close to Italy never been but it is on my bucket list of places to visit 🥰 I hope you guys have an amazing day again thank you 🥰🤗
The stuff that makes you cry is attracted by moisture, so your eyes are the nearest thing. Get a damp cloth and place nearby the onions and that will attract the stuff that makes you cry.
Unless it's an artisan type cheese, most widely available common cheeses don't use animal rennet anymore, but uses lab derived chymosin to make the cheese curds. Over 90% of the world cheese production is made using chymosin and not animal rennet, as it's actually more reliable in large scale cheese manufacturing. Chymosin is what causes curds to happen in milk. It is found in animal rennet, but can also be derived from plant sources using bacteria through a process called fermentation-produced chymosin (FPC). If in doubt, a person can contact a cheese manufacturer and ask if they are using animal rennet or FPC to make their cheese and if the FPC method used to make the chymosin is suitable for vegetarians.
@@andyleighton6969 This is a home kitchen dish. I'm sure it will be alright. You'd also be surprised at the number of well liked restaurants that use ordinary Parmesan aged 10-20 months. The vast majority of Parmesan consumed in the world is not DOP and doesn't use rennet. Just like EVOO, ordinary is fine for everyday things. Use the premium stuff when finishing or it's the primary ingredient.
Come sempre, avete fatto un buon lavoro su questo piatto. Mia nonna Carmen è ligure e questo piatto me lo preparava sempre in inverno per me.questo piatto mi porta molto indietro la mia infanzia. Adesso me ne vado a preparare un po’ anche per me. Buon appetito
Fried potato cakes are delish potatoes..little chop onion..egg..flour lightly salt and pepper mix make into patties and fry..omg Soo delish 😋 this is looking great🤗
Thanks for bringing up the rennet! And there are a lot of American knock offs (most things labeled as straight up parmesan) that don't use it and vegan cheeses obviously don't because it's sourced from animals. I would say if you are using an alternative cheese, consider using a little MSG. Part of why Parmigiano is so delicious is because it's a natural source. Real Reggiano is always best but MSG can boost the flavor your cheaper or vegan cheeses.
FWIW, Wikipedia's article on rennet points out chymosin (the element that curdles the milk) is now mostly sourced from bacteria, and actual rennet is only used in about 5% of cheese production. So that's good! You'd have to look at the ingredients to tell, but parmiggiano reggiano usually only has about three ingredients anyway, so in theory, it should be very easy to tell. Unless it's also called rennet. That'd make it tricky to tell.
Agree with null, rennet is now produced commercially and almost all cheese in Europe uses the commercial compound, the cheese will be labelled vegetarian.
In my town, there are only two stores that have Parmigiano Reggiano and it's the same brand that uses animal rennet. (Specified on the label) I personally eat it but I've gone through several vegan/vegetarian phases and I know a lot of people that have ethical concerns still. That's why I figured I'd point out a substitute. There's a lot of cheap American made parmesan that is vegetarian and sometimes if I don't feel like shelling out $10 for a little triangle of the real stuff, I will use cheap alternatives. 😉
Without having to read through comments which may have answered your crying question. I always have a lit candle near the chopping board. Works like a charm. Took me decades to learn this easy trick. Just keep a candle on your kitchen counter.
Love watching your videos and have tried out many recipes, but I do prefer the old format as I felt it was more personal and I liked seeing closeups of the cooking with the music and everything. Either way, loving the recipes and everything you guys are doing to bring new and authentic Italian foods to my kitchen!
Grazie ragazzi,non lo conoscevo!! Lo proverò sicuramente perché l'insalata di patate e fagiolini è uno dei miei piatti preferiti! 🤗 Fantastica come sempre Eva!
definitely a great recipe, I've never had it and I'm going to make it soon!
Vincenzo, please 🙏 do a dish with goat cheese? I have dairy goats and make my own chevre cheese.. Love your channel and collaborations you do with other channels. Thank you!
Please, let us know!!! ❤️
LoL
eggs are not vegetarian cause they are unhatched chickens literally. Even unfertilised commercially produced eggs many do not eat cause it comes out of chicken's butt.
@@machchar_qing commercially produced eggs are an issue.. not backyard chickens that are treated well and don't cause agricultural waste 🙄 the butt thing is dumb.. sorry, real food is dirty but healthy
@@machchar_qing some vegetarians use the term “lactose ovo”, to indicate they DO consume eggs and milk. Vegans won’t eat anything from an animal at all, and avoid all cheese and other milk products. But then @horsegal says if the chickens are well-treated and cared for, it makes a difference. It gets confusing. My take on it all is “You just eat or avoid anything you want, and I’ll do the same.”
I’m loving this new format, Harper seems eager to learn, and Eva seems eager to teach. It’s the nuance that makes this new format so fascinating to watch, there’s a reason for each step in the process and Eva is willing to walk us through what it is. Thank you for doing this for us, your viewers.
I agree!
OH MY GOODNESS, Eva's hair has evolved! It is so magnificent now I hope she never cuts it! Also, amazing recipe from this vegetarian ... thank you!
This looks so good! I'm happy to see more Italian vegetarian dishes! I'll for sure have to make this!
Greetings: Eva & Harper, thank you; again, Eva & Harper , thank you
Greetings: amen 🙏 alleluia: your cooking 🥘 looks amazing 😉, plan to try this awesome 😎 creation out soon ; wonderful: in thanksgiving: GOD BLess
Harper sei davvero migliorato tanto nella cucina!!! Brava anche ad Eva per aver insegnato così bene!!!
I finally cooked it last night. Obscenely delicious and definitely a dish I'll be adding to my home menu often. Very easy to do and Eva's instructions, as always, dumbproof. Thanks guys!
Like Harper, I’m a certified carnivore, but this dish looks simply delicious! I will definitely give it a taste! Buon appetito! 😊🇮🇹🇨🇦
Eva opens my eyes to many new dishes I’ve never heard of with easy ingredients. This is a great channel . Thank you.
Greetings from Genoa!!! Saluti da Genova!!! Perfect recipe!!! Harper we wait for You and Eva to taste Cima alla Genovese and Torta Pasqualina!!! In Genoa we use a sort of fresh cheese called "Prescinsêua" to make Torta Pasqualina. We wait for Your next video!!! Bye
The thing that I love the most is to see the sparkle in Eva’s eyes when she smells/tastes what you guys are cooking, she’s so in love with good food 🥺🥺💕💕
an easy way to approximate the temperature is to double it and add 32. It's more accurate to multiply by 1.8 and add 32. so depending on how close you have to be as to which you use.
The first method you mentioned works well with ambient temperatures like seeing the how the weather will be. Once you get into the cooking range, you have to be more accurate as mentioned in your second method.
Definitely trying this out, I’m certain it will make a delicious dish on a cold Canadian winter night. Bravissimi 👏
Love the little teasing you guys do! It's hilarious!
Love the video as always!
I appreciate you thinking about us vegetarians! Thank you so much. Please don't kill me but I found a vegan let's- call-it-grated-cheese which does a hell of a job replacing parmiggiano. You probably have something similar there in America. Actually I bought it because it's way cheaper than the real thing, but it turns out it's also delicious.
Nothing on Earth can replace the King of Cheese, Parmigiano Reggiano AOP.
What’s the brand of vegan cheese you bought?
why not ?! Let us know how worked at the end.
Do you mean the Prosociano from VioLife? In the US, it’s called «Just Like Parmesan». I just LOVE it and actually I prefer it over Parmagiano! It is delicious! I have used kilos on kilos of the stuff! 🤗😋
@@lynnarthur_stillkickin2024 - I love VioLife Prosociano («Just like Parmesan» in the US)
Buon Anno ragazzi. Grande Eva con le sue ricette spettacolari!!
I love hearing Eva speak the Calabrese dialect =)
Me too, my mom and relatives are gone now. It reminds me of being around them. They were Calabrese too. My mom was Calabrese and Sicilian. That's a story in itself. Lol
I can't put into words how much joy your videos give me, so I'll just simply say thank you ever so much 🙂
I'm so grateful for this video, thank you guys! I've been trying to follow a vegetariam diet for two months and I desperately need recipes like this one.
Eva ti prego, ho BISOGNO di sentirti parlare in calabrese più spesso ♥️
Me and husband both said tomorrow’s dinner, but this weekend Chicken Cacciatore Again! I’m in love with it!!
I would love to see more authentic vegetarian dishes!
Me too!
@@juliabishop1408 The cheese was vegetarian?I missed that,,,
@@chrissiemorton4126 Cheese is vegetarian, deal with it. (and don´t confuse it with vegan ;) )
@@themattschulz3984 so the one that doesnt contain animal rennet? Thank you!
@@chrissiemorton4126 Yes, exactly.
Made this for my husband last night, it was VERY hard not to finish the whole thing. YUM! Thanks Eva!
My trick for converting temperatures: doubling celsius to get fahrenheit and halving fahrenheit to get celsius. You won't get the exact temperature, but it gets you in the ball park. I find it works well for common oven temperature settings, but not necessarily in other contexts.
If you want exact numbers, an online converter does the trick (Long Live Laziness☺️)… 🤗
That really only works at higher temperature. Like 0 C is 32F. 1 C is 33.8 F. etc. So doubling lower celsius temperatures won't really get you anywhere close to the actual Fahrenheit value because after you multiply the C by 1.8, you have to add 32, so the lower temperatures are going to be quite a difference. Once you get up toward 100C, then it's closer to being double.
Super, super, super easy conversion trick... ALEXA, CONVERT 200C to FAHRENHEIT. Works ever time to the exact decimal!
I'm thrilled you did this delicious looking recipe! I definitely will try this one. Thanks so much for sharing and teaching.
Greetings: Love ❤️, Enormous Hug 🤗, be very, very, very safe and, in Thanksgiving, GOD BLess
Greetings: fwiw - you both did an incredible job; beautiful; again, congratulations 🎉 on the incredible job that you both did ...
I am so happy You Guys Finally Brought Up A Vegetarian Dish!!! Thank You So Much!!!
I am vegetarian and Italian, happy to see more veggie dishes!!
this is such a wonderful and yummy side dish at an italian Thanksgiving or Easter! Definately will be making this! and BTW-I made your eggplant parmesan for my son who hates eggplants and he finished the entire pan in 2 days! Love you both! xoxo
Sorry to be annoying, but the parmigiana in Melanzane alla parmigiana actually comes from "Parmisciana" dialect for Persian
@@charlenecampbell6563 Not true, "parmigiana" in italian means "from Parma" (a city in Italy) so...
Ohhhh this looks amazing, and thank you for doing a vegetarian dish! Going to try it out tomorrow and I can't wait ! :)
I always soak my dried Porcinis in boiling water. I also save the liquid; it's culinary gold. It really enriches soup broth.
Edit in response to the two comments below. I don't actually boil the mushrooms. I put the mushrooms in a large bowl, and pour the boiling (or near-boiling) water and let them soak.
I fear that by soaking them in boiling water extracts too much of the flavour and substances from the mushrooms and transfer it to the water. Well, then I guess that your soup broth is the ultimate goal for other recipes.
Boiling water it's too much, it will take out nearly all the taste of the mushroom. Warm water is enough and you will still have a very good liquid to make a risotto for example.
I, too use hot water…but I have a question, as I, also love to use the water. I had to buy a very tightly woven strainer because there was often something that felt like ‘sand’ left in the water. Do you all find this, too?
Looks delish, going to try it.
I lived in Liguria for three years. I confirm everything, the vegetarian meatloaf is sublime, my taste buds scream with joy at the memory😁😋😋😋😋
Love it, been waiting for a vegetarian dish!
Surprising your knowledge of the cuisine of other Italian regions. Bravi Eva and Harper (This is a dish from my region)👍
Wow, polpettone! Thanks for the recipe! I think I've requested polpettone in the past, but never heard of this kind. There must be hundreds of different types. While I'm a carnivore, I do eat vegetarian much of the time, so I'll have to try this. The kind I grew up with was more like a giant breaded and fried meatball, with a lot more breadcrumbs than an ordinary polpette.
That is polpettone di carne!
What a great dish. Thank you.
Tips for conversion:
Say to your device "Hey Google what's 200 celsius in fahrenheit?"
Alternatively, for 160C it's exactly double - 320F. As you go over 160C it gets slightly less than double, as you go under slightly more but probably just simply doubling unless an extremely low or high temperature is probably OK. 250C is 480F
So nice to see some cibo genovese, and yes I was reminded of fagioli e patate al pesto, which I make quite often. Loved Eva's riff on the virtues of porcini shroomzzz! 😎
Yayyy!!!! I’m going to share this dish with my vegetarian daughter ❤️🤗
Bon Appetito!
I love how over the past few years, this whole journey has been a learning experience fir Harper, not only us :)
I go through withdraws when I don’t find new videos of you, my favorite people!!! That’s why I rewatch all of your videos! ❤️
Another winning recipe..looks so yummy and easy to do. I can easily see this dish a great plate to take to a potluck or even a Thanksgiving, Christmas, or Easter Celebration.
Do you think you two could do a video on olive oil, and how to tell the difference between high quality and low quality olive oil? I remember from a previous video that Eva's dad eats raw chilis with olive oil to determine the oil's quality, but I don't think I want to go that route.
Love the content, keep it up!
what an amazing chemistry you two have-I love every minute!!!
Trick for easily converting Celsius to Fahrenheit: multply Celsius by 2, subtract 10%, add 32. Example: 30 C --> 30×2=60-6=54+32=86 F. Example: 200 C --> 200×2=400-40=360+32=392 F. Example: 180 C --> 180x2=360-36=324+32=356 F
Sono genovese & americano. Thank you for your continued posts that transport me back to Piazza Ferrari… grazie.
A couple tricks to have "tearless" onions is to either refrigerate them for a while before cutting or running them under cold water after peeling and cutting in 1/2.
Yes, and to have a very thin, very sharp knife.
I find if we you wear glasses, the affect of onions is greater because the 'onion fumes' seem to get trapped between the lenses and eyes. Either leave your glasses off or wear contact lenses. I now wear contacts and find I very rarely get affected by onions, and chop and cook with them almost daily.
@@MarkmanOTW I have literal onion goggles bc my reaction is so bad. How funny!!
I am so going to try this very soon ! much love you two!
C temp times 2. Deduct 10%. Add 32. Example 100 C x 2 = 200. Minus 10% (20) = 180. Add 32 = 112. Boiling point of water both ways. Thanks for the recipe. I intend to try it soon.
The trick to chopping an onion without crying is to avoid the root part entirely. Cut around it and toss it. Learned that from Alton Brown’s Good Eats years ago and have only cried once since learning it.
Celsius to Fahrenheit: Double the C and add 32. Reverse for F to C. It's more a rule of thumb as the two systems meet at -40.
Love you two!
Bread crumbs on the bottom are one of the most brilliant things I've ever seen. It's completely obvious and I never would have thought of it. I'll be using that in lots of dishes.
I can't speak for other cooks, but when I have to chop onions, I run them under cold water for a minute. I never shed a tear with this trick
Thank you for the vegetarian dish. Deeply appreciated! 🙂
Bravisso Mark kudos on your struffoli 👏👏👏
This is my new favorite recipe. Thanks guys!
Belloooooo!!! Great job Harper. Had forgotten the hot pocket episode🇹🇼🇹🇼🇭🇰🇭🇰🇮🇹🇮🇹
Glad your hand is better Eva.
Very delicious and amazing dish. Eva, you aren't very precise, you just described the whole of Italian cuisine.
Oh my goodness! This old video popped up in my feed! So funny to see how much your videos have changed. I love it ! ❤
Most definitely I’m going to try this recipe I can’t wait thank you Eva Harper Both of you are absolutely amazing
I love potatoes and this looks amazing!
I just did it, followed your instructions and it was realy good!! Thanks!
Looks so good and pretty healthy!!😋💕
It's currently in my air fryer as we speak! I didn't have green beans, so I subbed it for asparagus. It's almost ready and smells very good. Can't wait!
The best way to reduce tearing is to make sure your knives are very sharp. This reduces the "splash/sprey" of the onion which hits your eyes. Also after you peel your onion, you can rinse it in water. The water will also help reduce the tearing by diluting the onion's chemical effect on your eyes.
I posted the same, LOL. After I bought my Mac JU-65 cleaver, which I use as an allround chef’s knife, I haven’t shed a tear! As long as I use a sharpening steel regularly, it does a fab job! I haven’t had to get it properly sharpened yet, even if I must have had it for at least 8 years (I remember carving turkey with it, and I have been plant based for 7 years). It’s a fantastic tool and I just looooove it! It also won a test in America’s Test Kitchen. It is great for chopping/mincing onions because of the straight tip. And, it is not very expensive compared to many other popular knives!
@@lottatroublemaker6130 I am a person of culinary arts experience. Lol those tricks were taught to us. The water was by an old French chef. The sharp knives by my instructors.
Aaah fantastico! Grazie.
No offense to Calabria etc, but Ligurian food for my taste is the best. Delicate and flavourful
Thank you for the vegetarian recipes! And, Miss Eva, your hair is GORGEOUS. 🔥
perfect way to start the day watching you guys cook lol this looks good!
Could not have said it better! Agree
Greetings from Rochester NY! 👋🏻First off Happy New Year 2022 also the dish looks amazing I am not a real big fan of green beans but the dish looks so delicious I will def be making it. Thank you for sharing it. You guys are awesome thanks for all the recepies you guys share. I also want to add that I am Albanian from Kosovo and we are close to Italy never been but it is on my bucket list of places to visit 🥰 I hope you guys have an amazing day again thank you 🥰🤗
The stuff that makes you cry is attracted by moisture, so your eyes are the nearest thing. Get a damp cloth and place nearby the onions and that will attract the stuff that makes you cry.
Trying this - thanks!
Unless it's an artisan type cheese, most widely available common cheeses don't use animal rennet anymore, but uses lab derived chymosin to make the cheese curds. Over 90% of the world cheese production is made using chymosin and not animal rennet, as it's actually more reliable in large scale cheese manufacturing.
Chymosin is what causes curds to happen in milk. It is found in animal rennet, but can also be derived from plant sources using bacteria through a process called fermentation-produced chymosin (FPC). If in doubt, a person can contact a cheese manufacturer and ask if they are using animal rennet or FPC to make their cheese and if the FPC method used to make the chymosin is suitable for vegetarians.
Thank you, Tim!
Parmigano Reggiano DOP always uses rennet - it's part of the certification specification.
What knock offs use.....
@@andyleighton6969 This is a home kitchen dish. I'm sure it will be alright. You'd also be surprised at the number of well liked restaurants that use ordinary Parmesan aged 10-20 months. The vast majority of Parmesan consumed in the world is not DOP and doesn't use rennet. Just like EVOO, ordinary is fine for everyday things. Use the premium stuff when finishing or it's the primary ingredient.
@@andyleighton6969 Thank you for this clarification, rennet is always used for this particular cheese
This looks like a great thanksgiving side dish! You've been holding out on us! :D
This looks and sounds delicious! It is kind of like a vegetable Gateau di Patate!
This definitely looked yummy. Thanks for sharing the recipe.
❤️❤️❤️
Yay 🥳🥳🥳...added to my list now
... 😍😍😍😍
I am SOOOO making this! Easy as polpettone! Thank you, thank you, thank you!
Great job Harper!! That looks amazing. 😋😋😲😲😘😘🤤🤤🙏🙏 We love you Eva & Harper 💜💜🇮🇹🇮🇹🇺🇸🇺🇸🇧🇭🇧🇭💜💜
Come sempre, avete fatto un buon lavoro su questo piatto. Mia nonna Carmen è ligure e questo piatto me lo preparava sempre in inverno per me.questo piatto mi porta molto indietro la mia infanzia. Adesso me ne vado a preparare un po’ anche per me. Buon appetito
Fried potato cakes are delish potatoes..little chop onion..egg..flour lightly salt and pepper mix make into patties and fry..omg Soo delish 😋 this is looking great🤗
I usually google conversions. I also have a common conversion chart taped on the inside of my kitchen cupboard door. Loved the Forest Gump reference.
Looks yummy.. I've never had anything like it.and the struffoli looks awesome!!
You guys are the best!
Yum I want a piece please..wow your the best cook Eva..and Harper is learning pretty quick..awsome!!!😋
Delish! I have to try this! Grazie!
I made with out the ricer and it looks ok. I am sure it will be delish. TY both.
Another way to reduce the "crying" is using a wet knife. Put it under flowing cold tap water several times during the cutting 😊
Granny's remedy 😊
I love when you teach Harper to cook I don’t have to look up how to cook on your website
I am so going to make this!
This is on the 'to make' list for the week. Boy, does this look good and thanks as always.
Ragazzi io vi amooo!!!! Da Genova un abbraccio con tutto il cuore!!!
Thanks for bringing up the rennet! And there are a lot of American knock offs (most things labeled as straight up parmesan) that don't use it and vegan cheeses obviously don't because it's sourced from animals. I would say if you are using an alternative cheese, consider using a little MSG. Part of why Parmigiano is so delicious is because it's a natural source. Real Reggiano is always best but MSG can boost the flavor your cheaper or vegan cheeses.
FWIW, Wikipedia's article on rennet points out chymosin (the element that curdles the milk) is now mostly sourced from bacteria, and actual rennet is only used in about 5% of cheese production.
So that's good! You'd have to look at the ingredients to tell, but parmiggiano reggiano usually only has about three ingredients anyway, so in theory, it should be very easy to tell.
Unless it's also called rennet. That'd make it tricky to tell.
Agree with null, rennet is now produced commercially and almost all cheese in Europe uses the commercial compound, the cheese will be labelled vegetarian.
there's vegetable rennet as well
@@zzzdomzzzify Please elaborate
In my town, there are only two stores that have Parmigiano Reggiano and it's the same brand that uses animal rennet. (Specified on the label) I personally eat it but I've gone through several vegan/vegetarian phases and I know a lot of people that have ethical concerns still. That's why I figured I'd point out a substitute. There's a lot of cheap American made parmesan that is vegetarian and sometimes if I don't feel like shelling out $10 for a little triangle of the real stuff, I will use cheap alternatives. 😉
I love Marjoram!! BRAVO MY FAVORITE HERB YUM!!!
Looks really delicious
Looks delish similar to a potato frittata but baked 😋
Eva, we are all proud of 'Arper. But, he has had a wonderful teacher!
Without having to read through comments which may have answered your crying question. I always have a lit candle near the chopping board. Works like a charm. Took me decades to learn this easy trick. Just keep a candle on your kitchen counter.
Very good. My family have a non vegetarian version too. Basically is the same but we add mortadella.
Love this recipe, def making this for my family 🥰
15:49 shaking the fork EVA AGREES IT'S GOOD BRAVISSIMO Harper!
Love watching your videos and have tried out many recipes, but I do prefer the old format as I felt it was more personal and I liked seeing closeups of the cooking with the music and everything. Either way, loving the recipes and everything you guys are doing to bring new and authentic Italian foods to my kitchen!
I love this cooking show.
And thanks for teaching us the obvious without dumbing it down.
Grazie ragazzi,non lo conoscevo!! Lo proverò sicuramente perché l'insalata di patate e fagiolini è uno dei miei piatti preferiti! 🤗 Fantastica come sempre Eva!
Grazie