What a hoot this one was! I wonder why Italian cooks like Lidia suddenly load up the garlic? In her cooking shows she always does what Eva does by starting with the whole cloves and then removing them before starting a sauce. But you were kind Eva! And respectful. Your versions are really tempting ! I just love your postings! First thing on Sunday morning it’s Pasta Grammar!!
A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine. Love from Korea 🇰🇷💕
Italy has amazing quality ingredients, so most of their recipes are purposely simple, to highlight their natural flavors. Italian-American dishes are more complex because they were developed in a tima and place where such quality wasn't really all that available. The predominance of garlic is a good example: it's great at covering up the flavor of sub-par ingredients.
Fake Italian foods also use too much tomato sauce from the bottle/can. It makes them taste sour and awful compared to authentic Italian foods which use only a small amount of tomato sauce.
@@HenriqueErzingerthe prominence of sauce, too! When you’re ingredients aren’t fresh-fresh, masking them hides if they’re slightly off in flavor, texture or smell. Doesn’t sound appetizing but Italian immigrants predominantly moved from rural and coastal land to a metropolitan island in America. Farming on fire escapes in a tenement isn’t easy, so you work with what you can get 🤷🏻♀️
No one thinks Italian food has lots of ingredients. I’m not sure where you’re getting that from. And even if there are people who believe that, “a lot” is a huge exaggeration.
I grew up in New Orleans, we are a melting pot of French, Italian and Spanish with Creole influence, plus being a port city we have Jamaican etc influence. I think Eva would hate our pasta because it is full of garlic and spice , onion, bell pepper, celery etc. Everything here is super flavorful and complex. It is New Orleans cuisine and it's own thing . I did wait tables at what was a traditional Italian restaurant and that is one thing I noticed was most things were super simple with few ingredients and I loved that for what it is. Buon appetito
I think the guy for Italian American is Sip and Feast. His clear appreciation for core simplicity of authentic Italian, but also his clear understanding and heritage in the Italian American, and New York Italian American food lets him span that gap. Plus just great recipes. His Chicken Parm is so much simpler than Babish, who’s just needlessly bombastic with Italian.
Chicken Parm it's not an Italian dish, I don't think we even have something similar (I may be wrong, maybe something similar exists but I don't know it). When I found out about Chicken Pam, all my American guests were surprised that I didn't know about it, seems to be a classic for Italo-Americans.
Sip and Feast is a great channel. He cooks true North East Italian Amercian food. That's how my grandmother cooked and shes straight of the boat thru Ellis Island.
Sip and Feast, Pasta Grammar and Vincenzo's Plate are our go-to for Italian and Italian-American food. Fantastic resources, well produced and very entertaining.
I am an Italian-American, raised by a family who acted as if they knew everything about Italy, even though most of them had never been there. Actually going to Italy and seeing how Italians live and eat was a revelation! And speaking of eating, I’m eating up (visually) your podcast episodes!
I grew up in an Italian American family in New York (Staten Island and Brooklyn) and I think its important to note that there is a pretty big difference between actual Italian-American food that real Italian Americans eat vs food that regular Americans eat which they call Italian. My grandmother never used that much garlic or garlic bread or any of this shit, I would say the biggest difference between the food we made and that in Italy was more meat.
Spot on. We were very poor people (hence why the emigration to America) and most Italian families could not afford meat (unless it was once a day, usually Sunday and they were farmers with their own pigs/cows). But once italians reached the states, being wealthier, they started to add a lot more meat that they couldn't afford previously in the dishes.
@@davidepannone6021whats most important to remember is things change from family to family. I grew up in an Italian American family my great grandmother being 100% italian our family uses alot of garlic and our family dish that we have every Christmas and thanksgiving is a beef and pork ravioli in a sauce using the leftbover filling. But I coukd try something thats considerd traditional in your family and think its not "italian" basically im sqying the thing that makes italian food italian is italians and thats it
Veal Parmigiana was enormously popular when I was growing up in NY. It didn't transfer to the rest of the country because everyone cried at the thought of baby cows. So it evolved into the very American dish "Chicken Parm". ("Parm" is more pronouncable to people in the US.) But Eggplant Parmigiana is popular both in Italy and in the US.
My grandma never made a chicken cutlets. It was veal and maybe once she made pork cutlets. They weren't deep fried. They were sauted in olive oil. Always olive oil! Yes, we made eggplant parmigiana. It was one of the first dishes I learned to make at about 13 years old. Grandma was pretty old by then I would help her with the Sunday cooking.
Veal parmigiana absolutely did propagate to the rest of the US--it's an On-Cor frozen dinner, for God's sake, and that goes back to it being a very popular one of the "TV dinners" everyone was brainwashed into eating three times a week in the 1960s and 1970s. Chicken parm displaced veal only after humane treatment of farm animals became a big deal, starting in the 1980s.
Joseph you brilliant man! Veal was popular throughout the USA for many years. I grew up in northern Indiana and we had veal 2 or 3 times a month in the 1960s and 1970s. It was more expensive than beef, pork, or chicken so that's why we didn't have it more, it was a treat. As a father I was still making it for my family into the early 1990s then I decided to stop and substitute pork tenderloin or chicken for the protein. Your take on this is one of the most ignorant and pompous statements I've ever seen on a topic such as this. Is parmigiana hard to pronounce, NO. It's the propensity for Americans to shorten everything to a nickname.
@@josephpanzarella1417 and @Pasta Grammar (Eva & Harper, i want u to know about US veal) I grew up eating veal parm too. I gave up in the mid-eighties not because of baby cows, but because of crated, milk-fed baby cows. They're removed from their mothers and locked in crates that are too small to move in. That's to keep the meat tender because the muscles never get any exercise. They're fed on milk and slaughtered as soon as they reach size. I eat meat, but I don't want animals tortured so I can do.
I'm 100% Sicilian, I don't know if it's traditional but my grandma made a cutlet with veal, pork or rarely chicken with cheese, tomato sauce and peas on top. And she added some butter in the pan or in the oven tray, it depends on where she decided to cook them. So exists in the Italian cuisine something very similar to the chicken parm, but never with pasta like side dish or with a plantation of garlic, we don't have to kill vampires, after all we live in Italy not in Transylvania.
As someone from Romania with half my family in Transylvania I would like to state that we don't apologize for any excessive use of garlic ever, thank you. If there were ever any vampires here they died quickly and horribly
I think piccata milanese or just piccata is really similar to chicken parm, it has also pasta a side dish. At least in Germany and Austria, maybe a German/Austrian Italian dish.
@@matthiasblum6555 Although the Milanese piccata is Italian, which however is not exactly like chicken parm, in Italian cuisine the main course is never accompanied with pasta as a side dish, this version you are talking about is an American version which then became common in the rest of the world, but it is not Italian.
I'm from the North of Italy and it's actually pretty common to put butter in tomato sauce, in the north we use buttera lot and in the south they use oil, just to stick to the tradition of using what you have fresh around you.
Question: in this series of videos it's common for Eva to use lard/pig fat as in ingredient, especially for dough, is this common in Northern Italian cooking? Thank you
@@emailuser8668 My nonna (I'm from Umbria, central Italy) used lard to make a sort of traditional flatbread which is served cut in slices and then opened with the knife and filled with various savory ingredients like bunny tomato sauce, or grilled sausage and spinach. Very simple but oh so good. Look for "torta al testo" if you're curious :)
@@iMorands I’m from Bologna and I know people who eat tortellini with vegetables broth, you can do whatever you want at home that doesn’t mean it’s traditional
Eva's reactions brought back memories. My father's parents came from Stromboli. My mother's came from Naples. They each cooked for us in either Sicilian or southern Italian styles. Each of them thought it was mandatory to explain what was different with the dish compared to their parent's versions which was usually hysterical. 57 years later I try to cook like both of them however I will never EVER put peas in my aglio e olio. Sorry Pop,can't do it. Thanks for the memory!
My grandmother came to the US from Northern Italy in 1906 with her parents. I remember regularly eating ravioli, made by my grandmother and aunts. We ate sauce with spaghetti and never did we have baked ziti or pizza. We had veal parmesan once for a special occasion. Because they were immigrants and didn’t have a lot of money, most of the food we ate was very simple and did not often have meat. Never did we garlic bread, either. Any chance that you would be interested in doing a video on ravioli making?
@@cindowsxp she most definitely can. First, they are quite simple. then, in other videos she made tortellini already, which are way more difficult. before lessening other people, you'd better get your facts straight. cheers
Northern Italy and Southern Italy are extremely different in culture, food, language and history. They were different countries until fairly recently - 1871, and some states (mostly in Dalmatia) didn’t join until 1918.
Eva, potrei essere nata in Italia, ma sono cresciuta in America. Vederti cucinare mi ha riportato alle mie radici. Ho cambiato molti metodi dopo averti visto cucinare. Grazie!
I'm glad 'Not Another Cooking Show" was on this list. It's one of my favorite channels and the guy has some really good stuff. Eva is the authority on what's good and what's not so to get her approval made my day.
@@thomaskotch4770 Definitely do. Dude has mad skills and his vids are so well produced. He has a genuine personality and is just really likable. Bonus: he’s Italian-American (so I’m sure a lot of skills came from his family teaching him) - his name is Stephen Cusato.
The thing is that in USA Italian food equals to a lot of garlic, and it’s not like that in Italy. That’s why the marinara sauce is bad. A simple tomato sauce is light and fresh and not garlicky at all.
marinara means from the sea, american marinara has nothing to do with the sea, like making clam chowder without the clams, can't call it clam chowder if there are no clams
Every time I say:" this is so garlicky!" someone looks at me to say:" but you're Italian!" so I share your video about how Italians use garlic. Thank you for solving a lot of my problems 😁
@@rythmicjea I appreciate Eva very much but I wish she would acknowledge the fact that before the 1860s there was no "Italy" there were seperate and distinct regions like Sicily which had completely different languages, food, government etc. Modern Italy which has muddled the differences has also lost alot of the local distinctiveness. Your grandmothers Sicilian cooking is very authentic and as such there is no way a modern Italian can judge the authenticity of her cooking.
It varies a lot, as other people say. But I also think that just a lot of Americans have an extremely strong love of intense garlic flavors, possibly in part due to there being so much influence from many food cultures which also loved garlic. I come from a mix of Asian and European cuisines that all love dumping garlic in everything and honestly I feel like a lot of Italian food would be a bit flat to my palate without it.
I would like to see Eva go to New Jersey and cook with Grandma Gina of the Buon-a-Pettiti channel. She's from Puglia -- a different part of southern Italy. We could then see how the regions differ and they would probably have fun together.
I'll bet you know what part of your home country certain regional foods come from (I assume you're american) - Biscuits n' gravy, Deep dish pizza, cheesesteak, shrimp gumbo, clam chowder, etc. Also makes it easier when the region is in the name (philly cheesesteak, Cotoletta alla Bolognese)
My grandma was full Italian, i unfortunately didnt not have much of a relationship with my with her before she died. I am learning so many interesting things from your channel. My mom( who isn't Italian) puts her chicken parm on a bed of rice instead of pasta, she dosen't deep fry the chicken either, she sears it with some green peppers and olive oil, then puts it and the tomatoe sauce in a baking dish and tops it with mozzarella and parmesan. That way the chicken can cook the rest of the way and its not as dry or heavy. Oh and she also uses thighs instead of chicken breast. I am look forward to catching up on your video's and learning more!
Eva, my grandma never made chicken parmesan. We had chicken cutlets, and we had pasta...not together. My 1st experience of chicken parmesan was actually school cafeteria....the worst. At least Harper gave you the best version of these recipes. I thank God every day for you & your recipes. I haven't had REAL Italian food since Nona Nunziata!
After watching countless Italian cooks, they have taught me one important lesson, 15:43 'too many elements' is not the way to go. Italian dish is about simplicity.
Well not always the case. They are a bit "crazy" in southern Italy. Look t these two videos :) th-cam.com/video/BsI7ws6i42k/w-d-xo.html th-cam.com/video/8Jp3XQ60TOk/w-d-xo.html
exactly "too much" and "too many" also the quantities are crazy, this plate is for 3 persons ..... and also sometimes the chicken is not good, unless it is organic free range chicken of course ....
My husband and his family came over on the Andrea Doria from Arce, Italy. My mother-in-law made a chicken cutlet dish that she didn't call "chicken parmesan," but which was similar in many ways. She used a knife to cut the chicken breast width-wise, making it a large cutlet, then used the edge of the knife on both sides to tenderize it. Then she dipped it in egg, then breadcrumbs, then egg, and then breadcrumbs again. She lightly sautéed in olive oil, purposely not cooking it all the way through, then put it on a baking sheet. Over the top of the cutlets she put a layer of her homemade "gravy" (an exquisite, simple sauce made from her own canned tomatoes, a small amount of minced garlic, fresh basil, a dash of salt and olive oil poured over an inexpensive cut of beef and simmered gently for exactly two hours). On top of that she put a layer of fresh mozzarella from the Italian shop down the street from her house, and some sliced mushrooms. She baked it for about 20 minutes until the chicken was cooked through, and wow. It almost melted in your mouth it was so tender. The flavor was delicate and no, she didn't serve it over pasta. That was an earlier course in the meal. It was always amazing, and the reason why I watched her like a hawk when she cooked. My husband now enjoys the same dishes as his mother served, and is the one thing he never complains about, lol.
As Italian I can quote every single word of all their videos... Eva is always very accurate and respectful of italian traditions. Cheers from Tuscany ❤️🇮🇹
I'm new to this Channel and I'm enjoying it a lot!! It's so much fun! I love everything about her: her accent, her charm, her cooking skills, and you know what? I also love her hands! They are so expressive, so artistic. I really enjoy those close up shots displayind her beautiful hands at work, preparing delicious works of art.
I'm born and raised in Ohio's Italian American community. We always had Veal but it was called Parmagiana not Bolognese. Chicken Parmagiana came along after and people loved it so it stayed and spread. Many people also stopped eating veal for personal reasons. Pasta al forno has always been around. US basic Marinara sauce is the same as Italian basic tomato sauce. The extras depend an the chef. Basic marinara is just crushed tomatoes with salt and pepper simmered until thickened to desired consistency.
For a video like this I think you should have pulled in someone who's actually Italian-American. The host from not another cooking show would actually be a perfect person to bring in here because not only is he Italian-American but he actually does understand traditional Italian food as well, so he'd be able to help historically bridge the gap
Stromboli is delicious!! Btw... You guys are so wonderful together!! Imo, when you make these type of videos where Eva tries American dishes and/or u cook them or they are bought etc, they are the most entertaining lol. Your chemistry is kinda of addictive, in a positive way of course lol. I enjoy all ur videos but these kind are definitely my favs. Thank you!!
I ABSOLUTELY LOVE seeing all the dishes Eva cooks and the way she tries to stay true to it with what she has. Your children will be VERY blessed indeed having Eva pass her passion for traditional cooking on to them.
@@just83542 maybe that’s why they share the traditions on here? Not everyone wants children. Having them so you can pass on traditions will backfire because kids will do the exact opposite of what you want.
@@almostacrone8046 Kids are not automatons to enslave with your directions. A lifetime of experience and living multigenerational traditional wisdom and experience cannot be transmitted through a parasocial connection to a corporate simulacrum in a video clip. Sure, it's informative and enjoyable watching these TH-cam video clips, but they're not a replacement for the human experience and ongoing existence. R.Z. was weirdly triggered by the concept that someone would want children, and tradition requires family structures, otherwise it's ideology.
I appreciate you showing us your Italian-style cooking. Love all your recipes. Food is food, coffee is coffee, wine is wine. You eat and drink the way you like. So if someone likes smothering their chicken that's ok. Keep up the videos, love your chemistry.
Leggo commenti che sfidano la mia tolleranza, mi piace la leggerezza di Eva nel commentare '' MAPPAZZONI '', brava davvero non solo perché cucina bene, brava perché sta letteralmente educando le persone a mangiare la cucina italiana tradizionale, e bravo anche Harper. Harper per far assaggiare ad Eva quei '' MAPPAZZONI '' quante ore ci vogliono per convincerla? Eva gli Italiani ti vogliono bene.
yes people can now enjoy traditional Italian dishes as the produce is more widely available that they used in Italy. Back when (southern) Italians came to America they did not have access to the same ingredients as they did in Italy and things like meats, beef, pork and the like were cheaper to buy, acquire. American Italian food is just a new tradition those immigrant Italians brought over to their new country and adapted to.
Your videos are always great and entertaining. I’m Italian American (Cosenza/Amalfi Coast) from New York. Sunday dinner with maternal “Neapolitan” grandparents was like many described. Veal cutlet parmigiana was a big thing as was plain fried alla milanese. We did switch to chicken in the 70’s I think. Usually served with spinach or broccoli. Baked ziti was very popular. I just made it recently with a homemade sauce like Eva makes and it was much better. We made homemade bread and pizza on Fridays as some viewers commented. Something similar to the Stromboli was made for holidays. Pasta was eaten separately in deep dishes. During the week mom would be more American and most everything on the plate at one time was okay. Sunday dinners were more like restaurant meals with courses. When relatives came to visit from Italy some modifications were made but not a lot. They preferred having things served on small plates which made sense to me. I think the meats from the ragù were eaten right after the pasta. And broiled chicken or roasted pork were served with roasted potatoes and maybe a side salad. Garlic was usually removed from the tomato sauce and onions were used in certain preparations but not for pasta sauce. Grandma from Calabria generally made her own pasta ( tagliatelle and something like orecchiette). Homemade ravioli on holidays. All good memories growing up. Glad to have known all my grandparents who came over as young adults. Dad born there. Homemade wine and mozzarella! Of course things change but growing up we certainly ate differently from other kids! Not sure we had ready access to a lot of Italian made products but on holidays they magically appeared! Keep up the good work and this theme is very interesting !
It is truly impressive how closely your cooking shots resemble the original recipe videos. That shows your cooking and cinematography skills very well.
Eva….girl…you are a breath of fresh air. I love that you keep true to what you know and explain the differences without being hateful or overly critical of the person. Great video!
Hey! Greetings from Argentina! We also have a strong italian background here and i found it funny that the last dish is basically what we call a "milanesa napolitana" (wich also is a steak or chicken "suprema", covered in bread crumbs, but the topings add ham as well as cheese and tomato sauce) but we don't eat it with pasta but with french fries.
They serve minanesas with fries in Mexico too, but I think it's more common to make a torta (sandwich) with milanesas, sliced tomato, onion, pickled jalapenos, cilantro, and that sort of thing.
The stromboli was perfect, subbing salami for pepperoni is something I would do, the other 2 dishes reminded me of 1980s Italian american creations and portion serving size (us Italians and Sicilians love our large portions) and you never leave less than full
I go to a little Catholic church in Haifa, Israel. Our Acolyte is Italian, Abruzzeso. He is being ordained a deacon tomorrow so we are holding a party for about 20 Italian guests. I'm the only Italian in the group except for him. When they said there were 20 guests, I said, "oh, so we need food for 40!" We have a number of Filippina members and they are wonderful, warm, generous people. They remind me of us, actually. They offered to bring a lasagna but I told our priest to tell them to make eggplant parm instead. A Ukrainian lady is bring a soup so you can't serve Italian Italians pasta after soup, The Filippinas are also bringing meat. The bigger issue is what their idea of "Italian" is. Food here is expensive and even a small lasagna is a fortune. I have been cooking for over 60 years, and you just can't do a good one here. I had nightmares when they said that's what they were bringing. Having seen what they consider "good" pizza, I hope they listened to me and are making the eggplant.
When I was in Italy with an Italian family I decided Italian is my favorite food. We had four course dinners, fruit and espresso at the end. I would be curious to see a video like that. There was of course 8 people dining. And breakfast was simple, cappuccino and a bake goodie like a buttery crispy cookies. This was in Pissarro.
Chicken Parmigiana is one of my favorite comfort foods. I grew up in NY, in an Italian American house. The pasta addition is usually spaghetti or linguine, not rotini or fusili. Also, the pasta addition to the milanese came as filler since the early Italian communities in America tended to be poor and even though chicken was "cheap", they needed to make it stretch as far as they could. Pasta helped with that. With that said, as usual, a great video. :)
My grandparents came from Naples in the early 1900’s. My dad did all the Italian cooking and never had baked ziti or chicken Parmesan at home. If my dad did make cutlets, rarely made it with sauce. As I’ve watched Eva cook, I’m coming to the realization my dad cooked more “Italian” than “Italian American”.
This video is very informative and makes me feel refreshed regarding cooking Italian. I've cooked a lot of food from cookbooks like Lydia's and found them too unnecessarily mingled with ingredients like carrots in tomato sauce. I'm inspired to go back to Italy and simply eat everything... Thank you to a wonderful couple.
14:57 Schnitzel mit pasta und tomato sauce, This is what german poeples eat :-D BTW shnitzel itself in peanut oil is great. But with roasted potatoes with butter and fresh tomato salat with onion. separatelly. No any sauce.
Thank you Harper and Eva for always inspiring your viewers about the simplicity and beauty of Italian cooking. It brought back so many memories from growing up with Italian immigrants. I am Canadian born and when I started watching Italian Cooking on TV, I would tell my mother she didn't know how to cook Italian dishes. Eva, she makes the same face as you when there is too much garlic. At 91, she is still preparing delicious traditional dishes.
@@monermccarthy7198 a trick question is a deceptive question that is intended to make one give an answer that is not correct. In this case the answer is not Genoa, as the "Genovese" in the recipe name imply, but Naples ("Napoletano" in Italian)
Omg, Indian food > Italian food of any variety, hands down. So lip smacking good. The layering of spices is amazing, from the whole spices at the beginning to the oil with spices at the end. I love it, it's my favorite cuisine, which is hard to pick because Thai, Cambodian, Vietnamese, Mexican, etc exist. Like I'm drooling just thinking about it, who has ever done that with anything Italian except maybe pizza? 🤷♀️
I jus wanted to say, a few weeks ago I was visiting with my mother and she was going to prepare spaghetti with a jarred Classico brand tomato sauce with red peppers and garlic. After seeing your videos and Eva's stance on seasoning in a basic tomato sauce, I decided to show her a different way. We got a can of Contadina tomato paste, since it was the best available at the store, and I made the sauce from that. She was afraid it would taste canned but after cooking it for about an hour, she was in love with the result. My parents for some reason always preferred very seasoned sauces, with high amounts of oregano and garlic, but this sauce was just deliciously strong in that tomato umami flavor. I'm sure it would not be up to Eva's standards, but it was an improvement over what I've had from jars. I'm never buying "tomato sauce" from American stores again.
Eva, if you learn to embrace the Italian/American experience as something different from your traditions, you might enjoy some good times and food. I think the principal cultural/ attitude difference is that Italian/Americans for the most part blended with all other Italian immigrants despite coming rom different regions - especially in the big cities where they first arrived. There are enclaves where everyone is a cousin from the same home town (e.g. I live in Middletown, CT where every other Italian here is from Melilli Sicilia - but they accept our family as part of the crowd though not their family.) My grandfather came from Genoa to NYC, where my father grew up principally surrounded by Neopolitans. When I married as you can see, I became immersed in Little Sicily. The result is our food is a blending and a mishmash on top of also embracing American extremism. So while I love Italian food itself - and nothing beats eating in Italy - I could imagine enjoying that "chicken parm" as comfort food designed to warm you up on our cold Northeast winters. Think of our food as a train wreck on a plate, and you can get into the spirit of it.
Bingo. American Italians came here poor and were able to live richly on working class wages because meat was cheap and easy to come by. Beyond that, I find that the Italians that like to snear at American Italian food are almost all from northern Italy and are betraying their prejudice against southern Italians as well as ignorance of southern Italian cooking and their historic poverty which led many to move to the US.
@@redwingfan9393 look I'm from Sicily, you can't go more south than that in Italy, I've got to tell you the "Italian American" cuisine is just a bastardise version of the original Italian dishes. Americans put too much ingredients in their food and also don't know a thing about the right cheese to pick, what type of pasta to use or how to cook it. I'm sure this dishes are good in their own way but they are not Italian, not in the slightest.
@JoeEyeballGaming whole point of my comment was to note that Italians in America slowly began to differentiate themselves from the ones in the Italian peninsula, therefore their life stile changed, their language, their culture and their food. In a couple of generation they were Italians no more and instead became Italo Americans which came with all the differences listed above.
I love Chicken Parmigiana, very Italian American, also popular in Australian pubs. I also love Mainland Italian recipes, super different. Italian Cuisine uses A LOT less garlic, minimal cream (no cream in carbonara) except in Boscaiola sauce. Less meat in their sauces except for timbales, ragu alla bolognese and lasagne. They also don’t add lemon juice to their pesto, no pineapple on pizza, no meatlovers pizza, no american smoked bacon. I’ve made a few traditional Italian, but each region has a different style so its hard to describe. Gnocchi alla Romana from Rome is different to Spaghetti alla Nerano from Nerano, and those are completely different to Spaghetti all’assassina from Bari where the spaghetti is burnt, and different again is Blecs from Friuli made with buckwheat pasta and served with cornmeal butter sauce, then you have Risotto alla Milanese from Milan seasoned with onion, white wine, butter and saffron, and the trio is always the same for any risotto: butter, onion and white wiine. Like its hard to pin point one thing. Hardly any of the recipes I’ve made so far have called for onion, other than soffrito for ragu alla bolognese, or for some pomodoro passata recipes, something I find incredibly surprising. In fact I find onion is found in all risotto recipes, more than in pasta recipes, something surprising to me as well. No garlic in risotto, no garlic in bolognese, but heaps of garlic in aglio e olio. Some regions have very little tomatoes in their recipes, there is even a recipe that uses a lot of garlic in a dish called All’aglione which is an exception to the rule. So there are always exceptions to the rule. Even the way couscous is served in Italy is completely different to the couscous is served in Morocco. There is such diversity within each region of Italy that it’s hard to pin down a core theme. Pasta is definitely a theme, but you also have many pasta dishes in Germany like Spaetzle which also exist in Northern Italy. Small crossover with germanic cuisines and Northern Italian, pizzocheri has potatoes and speck which is super germanic. Culorgionis uses mint and mashed potato in their dumplings, which gives it a pierogi vibe because of the potatoes. Pollo Milanesa is similar to Wiener Schitzel. I definitely find Italian cuisine minimalistic. The most complex Italian dishes I’ve seen are Timbalo or Lasagne. Lasgane because of the layers: ragù which contains wine, canned tomato, onion, carrot, celery, veal, pork and sometimes milk, béchamel, provolone and mozzarella cheese - at least in Gennaro’s recipe. (which i’m not sure is traditional). Timbalo another thing with many elements, that stands out as different. I mean these seem like more celebratory dishes anyway compared to standard Italian pastas. American Italian food is definitely interesting. I saw a Parmigiana Chicken from Rachel Ray with Calabrian Chilli Honey, sounded awesome but definitely not Italian.
I’m so pleased you looked at Steve from NotAnotherCookingShow, he’s fantastic, a really passionate cook and teacher. Before I discovered you, I watched Steve for a while. He taught me how to make proper Carbonara.
The Italian family who's restaurant I worked in, we made pasta al forno with rigatoni rigate pasta. We didn't serve pasta with the chicken parm either. Veal scalopini was pretty good too. Theirs was with sauteed mushrooms and cream.
14:15. Un piatto così presentato lo puoi vedere in America, qui in Germania tranquillamente, ma in Italia non se lo sognano nemmeno di presentare un piatto così. L’ho detto anche in un’altra occasione. Il fatto di mettere varie cose, a stile diciamo “mappazzone”, tutte nello stesso piatto (unendo ciò che per noi è un primo, un secondo e forse anche un terzo), dove poi non riesci a gustare a fondo né una cosa, né un’altra, non è proprio immaginabile nella cultura culinaria italiana !
Vivendo da molti anni in Belgio e affacciandomi a nuove realtà culinarie come quella vietnamita, mi sono un po' abituata (anche a casa) a mangiare una sorta di piatto composto con ad esempio riso, carne, contorno nello stesso piatto. MA la pasta mischiata con il secondo non ce la faccio proprio.
I was one heck of an Italian foodie 12 months ago, and I have learned so much from Eva in the last year its amazing! She has become a national treasure in record timing lol.
You two are so adorable together. Normally all the time you two spend looking at each other while the other is talking, and not necessarily watching each other, normally I would get annoyed. The Way Eva looks at Harper when he's speaking -- you don't have to be a person who reads body language, she clearly loves him and loves working with him. And when Harper is speaking to Eva, it is easy to see how much he loves her, and to see his respect and pride in her intelligence, beauty and talent. As a bitter old divorced lady, this would normally annoy me. However, by about the 3rd episode, you won me over. The closest I've ever gotten to real Italian food is eating at a Mom & Pop Italian Restaurants in the North End of Boston. (NOT Olive Garden or Pizza Hut) I MISS YOU BOSTON There are any number of Italian restaurants I really hope are still there despite COVID. That would be a crushing blow, to lose those family owned restaurants with delicious food made by people who immigrated to America and worked hard to have a restaurant passed down through the family. The food was so good you never wanted it to end, unless you had somewhere else to go... Mike's Pastry... I would walk to Boston from my house in Utah for cannoli and a Lobster Tail (pastry filled with sweet cream.) Best bakery in the US. If you ever have a contest, the prize should be a meal cooked by Eva. even if I had directions, I'd just mess it up. Italian is one of my favorite foods.
Grazie mille e complimenti per i vostri bellissimi video, continuate cosi'. If you are still reading these comments, maybe I can shed some light on the Marinara sauce, which is clearly described in its simplicity in the classic book 'La cucina Triestina' of Maria Stelvio (Trieste, 1927). This fantastic book has had some 18 or more editions in 92 years. The Marinara sauce there is in the 'simple hot sauce' chapter and uses half a clove for 500g of tomato ;-) , and raw peeled tomato are used (together with oil, parsley and salt), slowly boiled for 90 minutes.
From what I’ve seen the more north Italy you go the less garlic they use. Garlic is still used in a good amount in southern or central Italian cuisine. There’s also the preference aspect.
Tossing fresh cooked pasta in real butter is a secret of some "Italian" and other restaurants. It makes the bites of pasta without sauce still taste rich and flavorful. You go "hmmm...this pasta is great even without sauce". Since butter contains oleic acid (like olive oil), it's actually a good alternative to olive oil.
I use a little butter in my pasta after draining. I tell myself that it's so the pasta won't stick to itself, but I'm not even fooling myself. It's just delish 😊
Ah ah ah! Pasta without sauce and just butter, is called pasta al burro in Italy and it is usually served to kids when they are recovering from some kind of sickness... That is no secret at all 😂. An alternative from south Italy is pasta all'olio which is just pasta and olive oil.
@@marcn6 When my nieces were at their picky food ages, about the only thing they'd eat was pasta with butter. (Fortunately, they also liked raw vegetables with a dip, probably a specific dip.)
I had mentioned the stromboli a while back, glad to see it pop up. I assumed it wasn't from Italy, but wondered if it had an equivalent. Getting some education along with seeing how to put together some great food.
When I was about 12, my Italian American father somehow learned that you could buy frozen pizza dough at our local supermarket. And thereafter he made a delicious pepperoni Stromboli, the only thing I ever saw him cook in the kitchen. On the other hand, after a trip to Ireland, my Irish American mother came home and began a years-long experiment on how to make soda bread, which I found dry and tasteless. Memories…
How can you fail at making a decent soda bread, though, I do prefer a soda farl, to an oven baked soda/wheaten bread. However, a well made soda bread, is neither dry or tasteless. Indeed, whatever variation of soda bread you make, in Ireland or anywhere in the Irish diaspora, it is always served with lashings of butter - sounds like your mum just needed a better recipe or more butter.
My Newfie great granny always made her bread whether it was soda, wheat, potato, any type of flavour in her woodstove (the type of wood used was important to her) & it was always delicious.
Marinara sauce is so easy to make. I learned all my Italian tricks from 2nd generation Italian Restaurateurs. Deep Pan 1" of olive oil on the bottom 1 head of garlic minced 6 28oz cans of Cento San Marzano Tomatoes Bring garlic and olive oil to a rapid sizzle in the pot, wait for the garlic to get light golden brown dump in your San Marzano Tomatoes Bring to a boil, reduce heat to a simmer stir occasionally When it has reduced by 1/3, it's ready. It freezes beautifully and also cans well
@@monkeygraborange Only thing Italian about it is it has pasta.. Otherwise nothing else and it's not even good at being Italian American.. It's so bland and tasteless.
American Italian with 100% Sicilian grandmother here. You can use tomato sauce for baked ziti. I use tomato sauce for my baked ziti and I put meat in my baked ziti ground beef and ground sausage. However you like it. I’ve never had Stromboli that has just pepperoni and cheese. I use pepperoni, salami, ham, mozzarella and parmigiano reggiano in my Stromboli. I have never ever seen chicken parm made that way before. I would not do it that way. And you can use your tomato sauce the way you make it for this dish……and I would never use peanut oil to fry the chicken and you usually serve spaghetti with chicken parm.
I agree with all points in this comment, especially the three meats in the Stromboli. I also don’t roll it it up like a pinwheel. Same sort of shape but only dough on the outside like a long calzone.
My mother would have thrown herself out a window before she’d use a jarred sauce. She never used garlic for anything other than garlic toast, and her veal cutlets never slept under a blanket of cheese.
@@laurar.durban3696 as I said….I would never fry my chicken cutlets in peanut oil and I would never use peanut oil for ANY of my Italian cooking. For my Italian cuisine I am looking for specific flavors especially the flavor that olive oil brings to the dishes. My Sicilian grandmother would roll over in her grave if I used peanut oil. I do however use peanut oil for stir fry dishes. It’s about the flavor combinations not so much the mono-unsaturated fats …
I'm so glad to hear a real Italian talk about the "marinara sauce", because I get so confused when Americans call tomato sauce marinara sauce, as Pasta Marinara was my favourite dish when I was little and we lived for a period in Italy, and it was a tomato sauce base, but it had white wine and I think something else in it, as well as octopus and mussels in it.
@@littleminx79 you could say the same about dragon rolls, general tso's chicken, and countless other so-called Asian dishes (and even European dishes for that matter). Japan makes sense. They don't have ingredients outside a very limited set (in terms of global ingredients) so foreign food for them tends to mutate like crazy. I couldn't find flour tortillas and tomato sauce in a major city back in 2016... Couldn't believe it. Had to make due with ketchup... Was disgusting but pretty sure that's the cause. What excuse does the western world have where everything is readily available in grocery stores?
Marinara sauce is one of the 5 Mother Sauces from classical French cooking. It's made with a base of French mirepoix (onions, carrots, celery), garlic, and pureed whole, peeled tomatoes. Sometimes red wine is added after sauteing the mirepoix in butter. The sauce is simmered until thickened. Some people flavor with basil and oregano. My New Jersey Italian-American relatives always called it tomato gravy, and it was served on Sundays with braised beef and pasta.
In Italy, the tomato sauce is not called "marinara". Marinara means "in relation to the sea". So you might think of a certain food that contains seafood. The reason why in the States, a simple tomato sauce is called "marinara", is due to the "pizza alla marinara" (one of the 3 ancient and traditional pizzas of Naples, in addition to the "Margherita" and the "calzone"). It is an even simpler pizza, without mozzarella, with only tomato sauce, lighter and more economical and for this reason, loved by the many Neapolitan fishermen who could quickly enjoy a hot meal. So: only tomato gravy with olive oil, garlic, and salt. This has become, in an improper way, synonymous with marinara sauce.
It's even confusing as an American with no Italian roots lol. "Marinara" sometimes means "simple tomato sauce" but often it also is used to refer to "deeply flavored (garlicy) dipping sauce". We clearly just make things up here and everything is contextual lol.
The stromboli, in my opinion resembles more to the casatiello that they prepare in Naples during easter than the calzone. Eva wonderful in the kitchen as usual.
When I was growing up, my mom always made breaded pork cutlets instead of veal because pork chops were much cheaper and more common to find in our grocery stores than veal. When I later taught English for 2 years in Japan, breaded pork cutlet (tonkatsu) was one of my favorite dishes in Japan too, as was breaded chicken cutlets (tori katsu). Both were very common to find in restaurants there.
Have you noticed that you cannot eat the same jar sauce twice ? the first time they’re sort of ok, the second time you can taste the preservatives and everything else wrong with them… and there’s a lot !
It's my understanding the word "marinara" when referring to a tomato sauce, is (or at least was), in reference to sailors' wives in Southern Italy, who would start making their sauce when they'd spotted their husbands' ships cresting the horizon from the kitchen window. The idea being to contrast between a "simple" marinara and a more laborious "Sunday Gravy" of Italian-American cooking (which has its roots in ragù alla Napoletana). As for the aesthetic of excess in a dish like Chicken parm, I think it's beautiful in its context. Imagine coming to the US in the early 20th C, having next to no money, no English at all, and when you get there, the Italian you do hear isn't necessarily your dialect. You're meeting up with some family you've met maybe once or maybe never, not sure if you've ruined your life, and they have you for dinner. Out comes a piece of fried meat the size of your head on a pile of pasta just as big, all of it seasoned with way too much garlic and herbs. The wine's maybe a little rough and the cheese isn't as good, but it doesn't matter. In all the tacky excess, you know you'll be fine. That kind of optimism is a little naive today, but I see it in Italian-American food and I think it's a really cool thing.
Lidia Bastianich was born in Pola, Italy, just before the city was assigned to Yugoslavia in September 1947. Her family emigrated to the U.S in 1956. I don't know the origin of marinara but it always contains a lot of garlic in the U.S.
Eva, as an Italian-Canadian, I never heard of or knew what baked ziti was until I saw your video. When we bake pasta in the oven, we call it pasta al forno just as you do. As with any pasta dish, the sugo di pomodoro (my American cousins call it sauce or gravy) can make it or break it. We always make a simple but delicious homemade sugo using our own homemade passata, extra virgin olive oil, fresh basilico and sea salt. When we make pasta al forno, we use penne rigate, fresh mozzarella, freshly grated parmigiano reggiano, and of course, our homemade sugo. Delizioso!
My friend, from your surname and how you speak, i'm pretty sure you can call yourself an only italian lol also your comment about panzErotti, we have them here too, your family must be full blooded, keep it going :)
The beauty of Italian food is in the simplicity to bring out the natural flavour of the ingredients,& not to confuse the flavours with too many other ingredients.
Would love to see her try a Chicago Italian beef sandwich. I like Luke's personally but there are others that get a lot of praise as well (Johnnie's, Al's, Portillo's).
The Baked Ziti is a very authentic pasta al forno.The only problem is that Eva isn't used to how Italian-Americans put way too much garlic in their tomato sauces. The cotoletta alla bolognese, which Eva made, and is delicious, is made with veal and topped only with prosciuto crudo and slices of parmigiano. Chicken cutlet alla valdostana is topped with cooked ham and slices of provola or fontina, which melts easily.
@@elonmust7470 Except it’s true. Northern Italians rarely use garlic and Southern Italians do use it, but nowhere close to how Italian-Americans do. To poor immigrants in America, many foods were flavorless or tasted weird compared to what they were used to. Garlic was cheap, stored well and was considered healthy, and masked odd flavors.
I would have put my bet on the recipe from NotAnotherCookingShow, it is one of my favourite channels... Stephen Cusato (the name says it all) has learned to cook in Italy and he is very respectful of the tradition, although also very innovative. His videos give a lot of useful infos and they are very well cut. 🔪🔪🔪
Love his channel. He has a great vodka sauce that even I can't screw up too badly. His show is great. Would love to see Eva do his Vodka sauce or even something off beat like his grilled cheese even though kind of street foodi.
I make something similar to the stromboli but I brush the inside of the dough before assembly with butter and sprinkle parmesan Cheese on it, then I layer pancetta, salami , and mozzarella fold it up egg wash and sprinkle on more parmesan. when it is finished baking I drizzle butter on top let it rest then slice it up. My Grandmother made something very similar with a few differences but I do this because of those memories.
Amongst the Italian community in Canada, we have a similar dish to stromboli that we call panzarotti, but it’s not a roll like stromboli. My wife’s Sicilian family make a similar panzarotti dish called scaccia. In any form, they’re all delizioso!
I love your video! My mom (and her parents’ generation) and my father’s parents’ generation were all born in Calabria, though we now live in Canada. Despite that, Eva’s reactions are often similar to mine. I HATE Marinara and so glad someone said how overpowering it is!!
As an Italian American from the East Coast who spent her formative years in the Southern Mid West, I always HATED the baked ziti in this area! Or any pasta because people always OVER COOK the pasta! So in Baked Ziti, it pasta always fell apart and it has been my least favorite Italian American dish ever since! lol
Only makes pasta al forno from Italy. This is how you make this zitis (although I prefer rigatoni's when it is pasta al forno), and you do it with the correct cooking of pasta so that it is not badly cooked. If we analyze it simply: it seems almost all Italian-American dishes only need adjustments: lower the amount of garlic, do not add so much sugar, and do not cook the pasta for so long. If these adjustments are carried out, then all are acceptable. Although there are excesses, as in the chicken parmesan, which is somewhat excessive, the quantities are already something rather cultural than strictly speaking a culinary error. After all, he is still Italian-American.
After visiting Italy and knowing what real Italian food tastes like, I don't waste my time eating America's Italian food anymore. I have enjoyed learning your recipes and cooking them. What a difference real Italian food makes. Thank you. Love your vlogs.
My father whose parents were both from Italy always says: too much garlic! He makes the best things with eggplant! My grandmother used to cook for all the parents and 29 grandchildren every Sunday and our priest always showed up as well! His name was father O'Day but he knew good food and company! In the Summers we ate on a long row of picnic tables covered with grape vines that she made jelly from! She always made all of us spaghetti and the best meatballs that nobody's ever been able to reproduce! They were a mixture of pork and ground chuck. She made pizza but she didn't put cheese on it when it was baking we just put what she called shaker cheese on top which was good graded parmesan! When she had leftover dough she would roll it in tiny little balls and cover it with honey and nutmeg and a touch of cinnamon and put it in a pile for us to nibble on! We were so lucky to all be together every Sunday! This was on Lorain Ohio and we're all still so close even though we don't all live within a few miles of each other anymore!
I am going to fry my cutlets in butter from now on - looks delicious. The recipes are similar to what I am used to but my Italian Family never really made baked ziti, only lasagna.
I was thinking the same thing, ha! I believe the name is due to that dish version mimics the pizza version but no one thought about the huge contradiction. Now I wonder, if the cotoletta is from Bologna, why milanesa? I bet the spaniards here invented the names, no wonder why all my italian relatives died young, too much stress lol.
@@elonmust7470 Ewww I tried spaghetti with ketchup once because I forgot I didn't have tomatoes, that's the reason why now I dislike ketchup with everything else :( but who am I to judge? I can eat pineapple pizza if it has the right cheese type. Maybe your ketchup is not so far away from tomato sauce? Here it is more like a bbq sauce cousin.
My nana is from the Isle of Pag known for its rich sharp earthy sheeps cheese. My earliest memories growing up was making this sort of food with her in Santa Monica she has a heart condition so she did two things that will get people mad break the pasta and not salt the water the thing is however Everything was super simple i mean just a little olive oil and smidge of butter a whole chopped onion and a bunch of tomatoes skin and everything ( she grew up poor so it waste not want not) fried up with garlic and Vegata Pasta finished in the Sauce then Either Sheeps Cheese or Parmeasan. I took that ethic into making these same dishes for friends and family especially my little girls. Her Meat sauce pasta tho.. again simple but so good nothing like these shows just brown the ground beef pork and lamb remove from pan leaving the grease then in go the onions and mushrooms add a little oil to help them to get to know each other in a separate pan either guanciale or pancetta cook down till crispy and wonderful add that along with the ground mix then tomato paste and 4 cups of homemade stock either beef or chicken garlic powder if garlic clove unavible and paprika toasted. add half a cup of heavy cream and let simmer for 6 hours adding stock as needed until last hour then just throw in pasta of choice cooking the pasta in the sauce and then becoming wonderful and lovely at the end serve with a crust of bread with freshly grated Parmeasen or parmigiano reggiano or both :D so whenever i go to Croatia i always bring her back jars of sauce and olive oil and vino and from Italy i tend to avoid tourist traps just have my Wife (who is half Sicilian Half Apache) guide me we get more vino cheese sent to her in Queens Ny and always pasta pasta pasta De Cecco is so bomb. Only hill i will die on however NY pizza is the best pizza woot woot! xD however your guys Canonli so good anyway Cheers from LA where Mexican Food is King
If you are interested in 'real' Italian American cooking, look for the many cookbooks put out by the Italian Catholic Federation, Sons of Italy, etc. These are usually spiral bound, and full of all the family recipes from the area of the local association.
Growing up in Massachusetts in an Italian family my mother would make her own sauce - with either some onion or ONE clove of garlic! Veal parmesan was very popular in local restaurants, but was probably the dish a hated most because it was just gross, the sauce had a strange taste. Italians just don’t do that. I 100% agree with Eva!
My mom never made veal Parmesan. When I grew up, I ordered it a few times in different Italian restaurants. I guess I just don’t like veal, because I was always disappointed.
I too have a a bunch of Italian family members in Mass. Man I miss the days of those huge family get togethers. My Italian great grandmother there was my favorite family member because her humor was top notch, even in her 90s. Such a joy to spend time with. :) Anyways, I’ve been kicking myself for ages that I never got her “marinara”/tomato pasta sauce recipe (which was honestly to die for!!!), or any other recipe for that matter (the sole exception being her Italian cookies - I did manage to get that). It was quite a feat just to get that cookie recipe from her though, because of the way they cook with never measuring _ANYTHING,_ and just eyeballing it all. I had to coax her to put everything she was using in a measuring spoon or cup before she dumped the ingredient into the mixing bowl. Haha. It was well worth the effort though! _I would honestly give anything though to go back in time and get her marinara/tomato sauce recipe._ It would simmer on the stove for hours on end, making us salivate all afternoon with that absolutely gorgeous aroma filling the house, anxiously awaiting supper. 🤤
@@lisaspikes4291 It’s a good thing you don’t like veal though. It’s incredibly wicked how insanely cruel they are to those baby calves. I mean, the entire livestock industry is wicked/cruel, but amazingly some animals are treated *even worse,* to such a terrible extent that I can’t believe the shit still legal. Foie Gras is another example.
@@anti-ethniccleansing465 I know. Where I grew up, there were veal farms. They smelled really bad too. Later in life I discovered that they also feed the calfs a diet that makes them anemic, so the meat is white. At that point, I decided veal wasn’t for me.
My father's family is from Sicily and then moved to south Louisiana, we don't say marinara either... it's either red gravy or tomato sauce. The family red gravy is similar to what I have seen you make and was thrilled to come across your channel. And we didn't have Chicken Parm but spaghetti with red gravy and being from the south often had fried chicken with it, but it wasn't eaten mixed together but separate. I so enjoy your channel!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Grazie Mille!! Much love to you both. 🤌🏼
Grazie a te! Thanks for introducing us to a new favorite!
I love your channel!
Eva loved your dish, that's amazing.
My children KNEW she would love yours! We’re going to make stromboli with our vegetarian tomato “pepperoni” and see how it turns out! Be blessed. 🙏🏼
What a hoot this one was! I wonder why Italian cooks like Lidia suddenly load up the garlic? In her cooking shows she always does what Eva does by starting with the whole cloves and then removing them before starting a sauce. But you were kind Eva! And respectful.
Your versions are really tempting ! I just love your postings! First thing on Sunday morning it’s Pasta Grammar!!
A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine. Love from Korea 🇰🇷💕
Italy has amazing quality ingredients, so most of their recipes are purposely simple, to highlight their natural flavors. Italian-American dishes are more complex because they were developed in a tima and place where such quality wasn't really all that available. The predominance of garlic is a good example: it's great at covering up the flavor of sub-par ingredients.
Fake Italian foods also use too much tomato sauce from the bottle/can. It makes them taste sour and awful compared to authentic Italian foods which use only a small amount of tomato sauce.
@@HenriqueErzingerthe prominence of sauce, too! When you’re ingredients aren’t fresh-fresh, masking them hides if they’re slightly off in flavor, texture or smell. Doesn’t sound appetizing but Italian immigrants predominantly moved from rural and coastal land to a metropolitan island in America. Farming on fire escapes in a tenement isn’t easy, so you work with what you can get 🤷🏻♀️
No one thinks Italian food has lots of ingredients. I’m not sure where you’re getting that from. And even if there are people who believe that, “a lot” is a huge exaggeration.
I grew up in New Orleans, we are a melting pot of French, Italian and Spanish with Creole influence, plus being a port city we have Jamaican etc influence. I think Eva would hate our pasta because it is full of garlic and spice , onion, bell pepper, celery etc. Everything here is super flavorful and complex. It is New Orleans cuisine and it's own thing . I did wait tables at what was a traditional Italian restaurant and that is one thing I noticed was most things were super simple with few ingredients and I loved that for what it is. Buon appetito
When Eva circles her fork with a big smile, I know that's a "must cook" recipe!
yeah I call that: SHAKING THE FORK
Eva signature
Bologna here, our cotoletta is unesco 👍 give it a try 😉
It's like she's saying it's a symphony of flavors.
Overrated
I think the guy for Italian American is Sip and Feast. His clear appreciation for core simplicity of authentic Italian, but also his clear understanding and heritage in the Italian American, and New York Italian American food lets him span that gap. Plus just great recipes. His Chicken Parm is so much simpler than Babish, who’s just needlessly bombastic with Italian.
Chicken Parm it's not an Italian dish, I don't think we even have something similar (I may be wrong, maybe something similar exists but I don't know it).
When I found out about Chicken Pam, all my American guests were surprised that I didn't know about it, seems to be a classic for Italo-Americans.
American Italian chicken parm is so heavy with the tomato sauce..
Veal cutlets are much lighyer in taste. But its all about personal choices.
Sip and Feast is a great channel. He cooks true North East Italian Amercian food. That's how my grandmother cooked and shes straight of the boat thru Ellis Island.
@DS-nv2ni But, it is an Italian Amercian dish.
Sip and Feast, Pasta Grammar and Vincenzo's Plate are our go-to for Italian and Italian-American food. Fantastic resources, well produced and very entertaining.
I am an Italian-American, raised by a family who acted as if they knew everything about Italy, even though most of them had never been there. Actually going to Italy and seeing how Italians live and eat was a revelation! And speaking of eating, I’m eating up (visually) your podcast episodes!
Wonder bread wop
I grew up in an Italian American family in New York (Staten Island and Brooklyn) and I think its important to note that there is a pretty big difference between actual Italian-American food that real Italian Americans eat vs food that regular Americans eat which they call Italian. My grandmother never used that much garlic or garlic bread or any of this shit, I would say the biggest difference between the food we made and that in Italy was more meat.
Spot on. We were very poor people (hence why the emigration to America) and most Italian families could not afford meat (unless it was once a day, usually Sunday and they were farmers with their own pigs/cows). But once italians reached the states, being wealthier, they started to add a lot more meat that they couldn't afford previously in the dishes.
@@davidepannone6021whats most important to remember is things change from family to family. I grew up in an Italian American family my great grandmother being 100% italian our family uses alot of garlic and our family dish that we have every Christmas and thanksgiving is a beef and pork ravioli in a sauce using the leftbover filling. But I coukd try something thats considerd traditional in your family and think its not "italian" basically im sqying the thing that makes italian food italian is italians and thats it
Amen. Tomato gravy is much simpler.
@@AttommicDog gravy is made from meat juices tomato is called sauce not gravy
You don't even eat like real Italians anyway, even because Italy Is not only South Italy.
Veal Parmigiana was enormously popular when I was growing up in NY. It didn't transfer to the rest of the country because everyone cried at the thought of baby cows. So it evolved into the very American dish "Chicken Parm". ("Parm" is more pronouncable to people in the US.)
But Eggplant Parmigiana is popular both in Italy and in the US.
Correct
My grandma never made a chicken cutlets. It was veal and maybe once she made pork cutlets. They weren't deep fried. They were sauted in olive oil. Always olive oil!
Yes, we made eggplant parmigiana. It was one of the first dishes I learned to make at about 13 years old. Grandma was pretty old by then I would help her with the Sunday cooking.
Veal parmigiana absolutely did propagate to the rest of the US--it's an On-Cor frozen dinner, for God's sake, and that goes back to it being a very popular one of the "TV dinners" everyone was brainwashed into eating three times a week in the 1960s and 1970s. Chicken parm displaced veal only after humane treatment of farm animals became a big deal, starting in the 1980s.
Joseph you brilliant man! Veal was popular throughout the USA for many years. I grew up in northern Indiana and we had veal 2 or 3 times a month in the 1960s and 1970s. It was more expensive than beef, pork, or chicken so that's why we didn't have it more, it was a treat. As a father I was still making it for my family into the early 1990s then I decided to stop and substitute pork tenderloin or chicken for the protein. Your take on this is one of the most ignorant and pompous statements I've ever seen on a topic such as this. Is parmigiana hard to pronounce, NO. It's the propensity for Americans to shorten everything to a nickname.
@@josephpanzarella1417 and @Pasta Grammar (Eva & Harper, i want u to know about US veal)
I grew up eating veal parm too. I gave up in the mid-eighties not because of baby cows, but because of crated, milk-fed baby cows. They're removed from their mothers and locked in crates that are too small to move in. That's to keep the meat tender because the muscles never get any exercise. They're fed on milk and slaughtered as soon as they reach size. I eat meat, but I don't want animals tortured so I can do.
I'm 100% Sicilian, I don't know if it's traditional but my grandma made a cutlet with veal, pork or rarely chicken with cheese, tomato sauce and peas on top. And she added some butter in the pan or in the oven tray, it depends on where she decided to cook them. So exists in the Italian cuisine something very similar to the chicken parm, but never with pasta like side dish or with a plantation of garlic, we don't have to kill vampires, after all we live in Italy not in Transylvania.
Each region has its own version of pasta al forno. but i always say, everything in moderation
The crucifixes usually get to the vampires first before they even come in contact with any of the garlic
As someone from Romania with half my family in Transylvania I would like to state that we don't apologize for any excessive use of garlic ever, thank you. If there were ever any vampires here they died quickly and horribly
I think piccata milanese or just piccata is really similar to chicken parm, it has also pasta a side dish. At least in Germany and Austria, maybe a German/Austrian Italian dish.
@@matthiasblum6555 Although the Milanese piccata is Italian, which however is not exactly like chicken parm, in Italian cuisine the main course is never accompanied with pasta as a side dish, this version you are talking about is an American version which then became common in the rest of the world, but it is not Italian.
I'm from the North of Italy and it's actually pretty common to put butter in tomato sauce, in the north we use buttera lot and in the south they use oil, just to stick to the tradition of using what you have fresh around you.
Question: in this series of videos it's common for Eva to use lard/pig fat as in ingredient, especially for dough, is this common in Northern Italian cooking? Thank you
@@emailuser8668 My nonna (I'm from Umbria, central Italy) used lard to make a sort of traditional flatbread which is served cut in slices and then opened with the knife and filled with various savory ingredients like bunny tomato sauce, or grilled sausage and spinach. Very simple but oh so good.
Look for "torta al testo" if you're curious :)
I'm from the north and we use olive oil.
@@iMorands We all use olive oil now, it's more of a traditional thing.
@@iMorands I’m from Bologna and I know people who eat tortellini with vegetables broth, you can do whatever you want at home that doesn’t mean it’s traditional
Eva's reactions brought back memories. My father's parents came from Stromboli. My mother's came from Naples. They each cooked for us in either Sicilian or southern Italian styles. Each of them thought it was mandatory to explain what was different with the dish compared to their parent's versions which was usually hysterical. 57 years later I try to cook like both of them however I will never EVER put peas in my aglio e olio. Sorry Pop,can't do it. Thanks for the memory!
ayy my man add a bit of 'nduja to your aglio & olio to spice it up!
@@simon20002 nduja in aglio e olio is my favorite, che spettacolo
No peas
Okay, now you've done it. I'm going to try peas in my aglio olio
My grandmother came to the US from Northern Italy in 1906 with her parents. I remember regularly eating ravioli, made by my grandmother and aunts. We ate sauce with spaghetti and never did we have baked ziti or pizza. We had veal parmesan once for a special occasion. Because they were immigrants and didn’t have a lot of money, most of the food we ate was very simple and did not often have meat. Never did we garlic bread, either. Any chance that you would be interested in doing a video on ravioli making?
This!!! Teach us how to make pasta, please!! And gnocchi!
She can't fucking make ravioli if it came out of her body.
@@cindowsxp she most definitely can. First, they are quite simple. then, in other videos she made tortellini already, which are way more difficult. before lessening other people, you'd better get your facts straight. cheers
Yeah, my Nonna was from Northern Italy and I never saw or heard about backed ziti until the Sopranos..lol
Northern Italy and Southern Italy are extremely different in culture, food, language and history. They were different countries until fairly recently - 1871, and some states (mostly in Dalmatia) didn’t join until 1918.
Eva, potrei essere nata in Italia, ma sono cresciuta in America. Vederti cucinare mi ha riportato alle mie radici. Ho cambiato molti metodi dopo averti visto cucinare. Grazie!
❤️❤️❤️
And complaining constantly!
Porca la miseria
BRAVO
I'm glad 'Not Another Cooking Show" was on this list. It's one of my favorite channels and the guy has some really good stuff. Eva is the authority on what's good and what's not so to get her approval made my day.
I never checked that channel out. Now I will have to.
@@thomaskotch4770
Definitely do. Dude has mad skills and his vids are so well produced. He has a genuine personality and is just really likable. Bonus: he’s Italian-American (so I’m sure a lot of skills came from his family teaching him) - his name is Stephen Cusato.
@@anti-ethniccleansing465 I like his channel as well.
Dude got really annoying about BLM. Unfollowed him
This guy forgot more than Eva knows
The thing is that in USA Italian food equals to a lot of garlic, and it’s not like that in Italy. That’s why the marinara sauce is bad. A simple tomato sauce is light and fresh and not garlicky at all.
marinara means from the sea, american marinara has nothing to do with the sea, like making clam chowder without the clams, can't call it clam chowder if there are no clams
I enjoy garlic. Is this just being a food snob?
As a 3rd generation Italian American, you'd make my grandmother very happy. Subscribed.
Every time I say:" this is so garlicky!" someone looks at me to say:" but you're Italian!" so I share your video about how Italians use garlic. Thank you for solving a lot of my problems 😁
My Sicilian grandmother would disagree with you. She is where I got my love of garlic.
I don’t know about Italians but the basque restaurants I go to drown everything in garlic, and I wouldn’t have it any other way.
@@rythmicjea I appreciate Eva very much but I wish she would acknowledge the fact that before the 1860s there was no "Italy" there were seperate and distinct regions like Sicily which had completely different languages, food, government etc. Modern Italy which has muddled the differences has also lost alot of the local distinctiveness. Your grandmothers Sicilian cooking is very authentic and as such there is no way a modern Italian can judge the authenticity of her cooking.
It varies a lot, as other people say. But I also think that just a lot of Americans have an extremely strong love of intense garlic flavors, possibly in part due to there being so much influence from many food cultures which also loved garlic. I come from a mix of Asian and European cuisines that all love dumping garlic in everything and honestly I feel like a lot of Italian food would be a bit flat to my palate without it.
@@WHO-xi4zp , BASQUE ? Totally different place.
I would like to see Eva go to New Jersey and cook with Grandma Gina of the Buon-a-Pettiti channel. She's from Puglia -- a different part of southern Italy. We could then see how the regions differ and they would probably have fun together.
Great idea!
Eva and Harper you can stay at our house lol, cause this Grandma Gina can cook as well! And Grandma Gina is adorable just like you Eva!
Take Mama Rosa along.... I’d love to see Gina and Rosa cook together too!
I’m all for that!
I love watching Grandma Gina!
I love how Eva has all that knowledge of where every dish comes from in Italy. I wish I had half her knowledge and cooking abilities, Thank you Eva.
She got an ALEXANDRIA LIBRARY 📚 knowledge of Italian gastronomy it’s amazing , she’s amazing
To bad she has no knowledge that Lydia was born in Italy
I'll bet you know what part of your home country certain regional foods come from (I assume you're american) - Biscuits n' gravy, Deep dish pizza, cheesesteak, shrimp gumbo, clam chowder, etc. Also makes it easier when the region is in the name (philly cheesesteak, Cotoletta alla Bolognese)
Food in Italy is very important.. 😉
You know that was a joke right?
My grandma was full Italian, i unfortunately didnt not have much of a relationship with my with her before she died. I am learning so many interesting things from your channel. My mom( who isn't Italian) puts her chicken parm on a bed of rice instead of pasta, she dosen't deep fry the chicken either, she sears it with some green peppers and olive oil, then puts it and the tomatoe sauce in a baking dish and tops it with mozzarella and parmesan. That way the chicken can cook the rest of the way and its not as dry or heavy. Oh and she also uses thighs instead of chicken breast. I am look forward to catching up on your video's and learning more!
Eva, my grandma never made chicken parmesan.
We had chicken cutlets, and we had pasta...not together.
My 1st experience of chicken parmesan was actually school cafeteria....the worst. At least Harper gave you the best version of these recipes.
I thank God every day for you & your recipes. I haven't had REAL Italian food since Nona Nunziata!
Yea and god we never put butter in our red sauces either.
I love both this channel with Eva and Vincenzo's Plate for real Italian recipes. Both are amazing!!
After watching countless Italian cooks, they have taught me one important lesson, 15:43 'too many elements' is not the way to go. Italian dish is about simplicity.
Well not always the case. They are a bit "crazy" in southern Italy.
Look t these two videos :)
th-cam.com/video/BsI7ws6i42k/w-d-xo.html
th-cam.com/video/8Jp3XQ60TOk/w-d-xo.html
exactly "too much" and "too many" also the quantities are crazy, this plate is for 3 persons ..... and also sometimes the chicken is not good, unless it is organic free range chicken of course ....
My husband and his family came over on the Andrea Doria from Arce, Italy. My mother-in-law made a chicken cutlet dish that she didn't call "chicken parmesan," but which was similar in many ways. She used a knife to cut the chicken breast width-wise, making it a large cutlet, then used the edge of the knife on both sides to tenderize it. Then she dipped it in egg, then breadcrumbs, then egg, and then breadcrumbs again. She lightly sautéed in olive oil, purposely not cooking it all the way through, then put it on a baking sheet. Over the top of the cutlets she put a layer of her homemade "gravy" (an exquisite, simple sauce made from her own canned tomatoes, a small amount of minced garlic, fresh basil, a dash of salt and olive oil poured over an inexpensive cut of beef and simmered gently for exactly two hours). On top of that she put a layer of fresh mozzarella from the Italian shop down the street from her house, and some sliced mushrooms. She baked it for about 20 minutes until the chicken was cooked through, and wow. It almost melted in your mouth it was so tender. The flavor was delicate and no, she didn't serve it over pasta. That was an earlier course in the meal. It was always amazing, and the reason why I watched her like a hawk when she cooked. My husband now enjoys the same dishes as his mother served, and is the one thing he never complains about, lol.
As Italian I can quote every single word of all their videos... Eva is always very accurate and respectful of italian traditions.
Cheers from Tuscany ❤️🇮🇹
I have watched most of their videos several times, they are just so relaxing.
I'm new to this Channel and I'm enjoying it a lot!! It's so much fun! I love everything about her: her accent, her charm, her cooking skills, and you know what? I also love her hands! They are so expressive, so artistic. I really enjoy those close up shots displayind her beautiful hands at work, preparing delicious works of art.
I'm born and raised in Ohio's Italian American community. We always had Veal but it was called Parmagiana not Bolognese. Chicken Parmagiana came along after and people loved it so it stayed and spread. Many people also stopped eating veal for personal reasons. Pasta al forno has always been around. US basic Marinara sauce is the same as Italian basic tomato sauce. The extras depend an the chef. Basic marinara is just crushed tomatoes with salt and pepper simmered until thickened to desired consistency.
Except marinara involves the sea - always. Thats why US marinara is not marinara in any way, shape or form. At best its a pomodoro.
For a video like this I think you should have pulled in someone who's actually Italian-American. The host from not another cooking show would actually be a perfect person to bring in here because not only is he Italian-American but he actually does understand traditional Italian food as well, so he'd be able to help historically bridge the gap
Stromboli is delicious!! Btw...
You guys are so wonderful together!! Imo, when you make these type of videos where Eva tries American dishes and/or u cook them or they are bought etc, they are the most entertaining lol. Your chemistry is kinda of addictive, in a positive way of course lol. I enjoy all ur videos but these kind are definitely my favs. Thank you!!
I ABSOLUTELY LOVE seeing all the dishes Eva cooks and the way she tries to stay true to it with what she has. Your children will be VERY blessed indeed having Eva pass her passion for traditional cooking on to them.
@@r.z.608 Yes, tradition should die!
@@just83542 maybe that’s why they share the traditions on here? Not everyone wants children. Having them so you can pass on traditions will backfire because kids will do the exact opposite of what you want.
@@almostacrone8046 Kids are not automatons to enslave with your directions. A lifetime of experience and living multigenerational traditional wisdom and experience cannot be transmitted through a parasocial connection to a corporate simulacrum in a video clip. Sure, it's informative and enjoyable watching these TH-cam video clips, but they're not a replacement for the human experience and ongoing existence.
R.Z. was weirdly triggered by the concept that someone would want children, and tradition requires family structures, otherwise it's ideology.
I appreciate you showing us your Italian-style cooking. Love all your recipes. Food is food, coffee is coffee, wine is wine. You eat and drink the way you like. So if someone likes smothering their chicken that's ok. Keep up the videos, love your chemistry.
Leggo commenti che sfidano la mia tolleranza, mi piace la leggerezza di Eva nel commentare '' MAPPAZZONI '', brava davvero non solo perché cucina bene, brava perché sta letteralmente educando le persone a mangiare la cucina italiana tradizionale, e bravo anche Harper.
Harper per far assaggiare ad Eva quei '' MAPPAZZONI '' quante ore ci vogliono per convincerla?
Eva gli Italiani ti vogliono bene.
E io voglio bene a loro!!! ❤️❤️❤️
yes people can now enjoy traditional Italian dishes as the produce is more widely available that they used in Italy. Back when (southern) Italians came to America they did not have access to the same ingredients as they did in Italy and things like meats, beef, pork and the like were cheaper to buy, acquire. American Italian food is just a new tradition those immigrant Italians brought over to their new country and adapted to.
Your videos are always great and entertaining. I’m Italian American (Cosenza/Amalfi Coast) from New York. Sunday dinner with maternal “Neapolitan” grandparents was like many described. Veal cutlet parmigiana was a big thing as was plain fried alla milanese. We did switch to chicken in the 70’s I think. Usually served with spinach or broccoli.
Baked ziti was very popular. I just made it recently with a homemade sauce like Eva makes and it was much better.
We made homemade bread and pizza on Fridays as some viewers commented. Something similar to the Stromboli was made for holidays.
Pasta was eaten separately in deep dishes. During the week mom would be more American and most everything on the plate at one time was okay. Sunday dinners were more like restaurant meals with courses. When relatives came to visit from Italy some modifications were made but not a lot. They preferred having things served on small plates which made sense to me. I think the meats from the ragù were eaten right after the pasta. And broiled chicken or roasted pork were served with roasted potatoes and maybe a side salad.
Garlic was usually removed from the tomato sauce and onions were used in certain preparations but not for pasta sauce.
Grandma from Calabria generally made her own pasta ( tagliatelle and something like orecchiette). Homemade ravioli on holidays.
All good memories growing up. Glad to have known all my grandparents who came over as young adults. Dad born there.
Homemade wine and mozzarella! Of course things change but growing up we certainly ate differently from other kids! Not sure we had ready access to a lot of Italian made products but on holidays they magically appeared!
Keep up the good work and this theme is very interesting !
Thanks for sharing that's really interesting ! seeing how people adapt to different countries and cultures is fascinating.
Das K Italians that moved to the U.S made their food better because they could afford it. She only speaks from one region I have noticed.
@@mattmattix2598 they made the food better 😂
It is truly impressive how closely your cooking shots resemble the original recipe videos. That shows your cooking and cinematography skills very well.
Eva….girl…you are a breath of fresh air. I love that you keep true to what you know and explain the differences without being hateful or overly critical of the person. Great video!
Hey! Greetings from Argentina! We also have a strong italian background here and i found it funny that the last dish is basically what we call a "milanesa napolitana" (wich also is a steak or chicken "suprema", covered in bread crumbs, but the topings add ham as well as cheese and tomato sauce) but we don't eat it with pasta but with french fries.
They serve minanesas with fries in Mexico too, but I think it's more common to make a torta (sandwich) with milanesas, sliced tomato, onion, pickled jalapenos, cilantro, and that sort of thing.
The stromboli was perfect, subbing salami for pepperoni is something I would do, the other 2 dishes reminded me of 1980s Italian american creations and portion serving size (us Italians and Sicilians love our large portions) and you never leave less than full
I go to a little Catholic church in Haifa, Israel. Our Acolyte is Italian, Abruzzeso. He is being ordained a deacon tomorrow so we are holding a party for about 20 Italian guests. I'm the only Italian in the group except for him. When they said there were 20 guests, I said, "oh, so we need food for 40!" We have a number of Filippina members and they are wonderful, warm, generous people. They remind me of us, actually. They offered to bring a lasagna but I told our priest to tell them to make eggplant parm instead. A Ukrainian lady is bring a soup so you can't serve Italian Italians pasta after soup, The Filippinas are also bringing meat. The bigger issue is what their idea of "Italian" is. Food here is expensive and even a small lasagna is a fortune. I have been cooking for over 60 years, and you just can't do a good one here. I had nightmares when they said that's what they were bringing. Having seen what they consider "good" pizza, I hope they listened to me and are making the eggplant.
When I was in Italy with an Italian family I decided Italian is my favorite food. We had four course dinners, fruit and espresso at the end. I would be curious to see a video like that. There was of course 8 people dining. And breakfast was simple, cappuccino and a bake goodie like a buttery crispy cookies. This was in Pissarro.
Pesaro, I guess
@@TheEurostar correct. Totally my bad! I was speaking the painter lol
Chicken Parmigiana is one of my favorite comfort foods. I grew up in NY, in an Italian American house. The pasta addition is usually spaghetti or linguine, not rotini or fusili. Also, the pasta addition to the milanese came as filler since the early Italian communities in America tended to be poor and even though chicken was "cheap", they needed to make it stretch as far as they could. Pasta helped with that.
With that said, as usual, a great video. :)
in brazil is served with plane white rice.
🤢
@@imhangryyall good
Also the way he formatted the cutlet toppings and putting butter in the sauce felt a bit off - a fellow nyer
My grandparents came from Naples in the early 1900’s. My dad did all the Italian cooking and never had baked ziti or chicken Parmesan at home. If my dad did make cutlets, rarely made it with sauce. As I’ve watched Eva cook, I’m coming to the realization my dad cooked more “Italian” than “Italian American”.
This video is very informative and makes me feel refreshed regarding cooking Italian. I've cooked a lot of food from cookbooks like Lydia's and found them too unnecessarily mingled with ingredients like carrots in tomato sauce. I'm inspired to go back to Italy and simply eat everything... Thank you to a wonderful couple.
14:57 Schnitzel mit pasta und tomato sauce, This is what german poeples eat :-D
BTW shnitzel itself in peanut oil is great. But with roasted potatoes with butter and fresh tomato salat with onion. separatelly. No any sauce.
Thank you Harper and Eva for always inspiring your viewers about the simplicity and beauty of Italian cooking. It brought back so many memories from growing up with Italian immigrants. I am Canadian born and when I started watching Italian Cooking on TV, I would tell my mother she didn't know how to cook Italian dishes. Eva, she makes the same face as you when there is too much garlic. At 91, she is still preparing delicious traditional dishes.
❤️❤️❤️❤️
As a citizen of Naples, the Genovese trick question was pure evil.
Harper dodged a huge bullet there XD
Would you mind explaining why it is considered a trick question?
Genovese means "from Genova" (Genoa). In Italian.
@@anti-ethniccleansing465 ragu alla genovese is a recipe from napoli even though it means "ragu from Genova"
@@zeldosotube yes, we understand the Genvese breakdown. I believe the question was in the word "trick"!
@@monermccarthy7198 a trick question is a deceptive question that is intended to make one give an answer that is not correct. In this case the answer is not Genoa, as the "Genovese" in the recipe name imply, but Naples ("Napoletano" in Italian)
Seeing Eva appreciate Stromboli made my heart happy.
I think I will make that guy's dish soon. I've never even eaten Stromboli, Americanized or otherwise.
I’d be so interested to see Eva try Indian food, especially curries containing a tomato gravy, it’s all about so many layers of spices and flavour
Omg, Indian food > Italian food of any variety, hands down. So lip smacking good. The layering of spices is amazing, from the whole spices at the beginning to the oil with spices at the end. I love it, it's my favorite cuisine, which is hard to pick because Thai, Cambodian, Vietnamese, Mexican, etc exist. Like I'm drooling just thinking about it, who has ever done that with anything Italian except maybe pizza? 🤷♀️
@@TheBLGL I think every cuisine has it's standouts but Indian food is pretty amazing :D
@@TheBLGL you don't know shieeeeet about italian food obviously lmao
I jus wanted to say, a few weeks ago I was visiting with my mother and she was going to prepare spaghetti with a jarred Classico brand tomato sauce with red peppers and garlic. After seeing your videos and Eva's stance on seasoning in a basic tomato sauce, I decided to show her a different way. We got a can of Contadina tomato paste, since it was the best available at the store, and I made the sauce from that. She was afraid it would taste canned but after cooking it for about an hour, she was in love with the result. My parents for some reason always preferred very seasoned sauces, with high amounts of oregano and garlic, but this sauce was just deliciously strong in that tomato umami flavor. I'm sure it would not be up to Eva's standards, but it was an improvement over what I've had from jars. I'm never buying "tomato sauce" from American stores again.
I always watch Eva's face when she takes a bite of food, her first reaction is a tell all.
Eva, if you learn to embrace the Italian/American experience as something different from your traditions, you might enjoy some good times and food. I think the principal cultural/ attitude difference is that Italian/Americans for the most part blended with all other Italian immigrants despite coming rom different regions - especially in the big cities where they first arrived. There are enclaves where everyone is a cousin from the same home town (e.g. I live in Middletown, CT where every other Italian here is from Melilli Sicilia - but they accept our family as part of the crowd though not their family.) My grandfather came from Genoa to NYC, where my father grew up principally surrounded by Neopolitans. When I married as you can see, I became immersed in Little Sicily.
The result is our food is a blending and a mishmash on top of also embracing American extremism. So while I love Italian food itself - and nothing beats eating in Italy - I could imagine enjoying that "chicken parm" as comfort food designed to warm you up on our cold Northeast winters. Think of our food as a train wreck on a plate, and you can get into the spirit of it.
Bingo. American Italians came here poor and were able to live richly on working class wages because meat was cheap and easy to come by.
Beyond that, I find that the Italians that like to snear at American Italian food are almost all from northern Italy and are betraying their prejudice against southern Italians as well as ignorance of southern Italian cooking and their historic poverty which led many to move to the US.
@@redwingfan9393 look I'm from Sicily, you can't go more south than that in Italy, I've got to tell you the "Italian American" cuisine is just a bastardise version of the original Italian dishes.
Americans put too much ingredients in their food and also don't know a thing about the right cheese to pick, what type of pasta to use or how to cook it.
I'm sure this dishes are good in their own way but they are not Italian, not in the slightest.
@JoeEyeballGaming whole point of my comment was to note that Italians in America slowly began to differentiate themselves from the ones in the Italian peninsula, therefore their life stile changed, their language, their culture and their food.
In a couple of generation they were Italians no more and instead became Italo Americans which came with all the differences listed above.
I love Chicken Parmigiana, very Italian American, also popular in Australian pubs. I also love Mainland Italian recipes, super different. Italian Cuisine uses A LOT less garlic, minimal cream (no cream in carbonara) except in Boscaiola sauce. Less meat in their sauces except for timbales, ragu alla bolognese and lasagne. They also don’t add lemon juice to their pesto, no pineapple on pizza, no meatlovers pizza, no american smoked bacon.
I’ve made a few traditional Italian, but each region has a different style so its hard to describe. Gnocchi alla Romana from Rome is different to Spaghetti alla Nerano from Nerano, and those are completely different to Spaghetti all’assassina from Bari where the spaghetti is burnt, and different again is Blecs from Friuli made with buckwheat pasta and served with cornmeal butter sauce, then you have Risotto alla Milanese from Milan seasoned with onion, white wine, butter and saffron, and the trio is always the same for any risotto: butter, onion and white wiine. Like its hard to pin point one thing. Hardly any of the recipes I’ve made so far have called for onion, other than soffrito for ragu alla bolognese, or for some pomodoro passata recipes, something I find incredibly surprising. In fact I find onion is found in all risotto recipes, more than in pasta recipes, something surprising to me as well. No garlic in risotto, no garlic in bolognese, but heaps of garlic in aglio e olio. Some regions have very little tomatoes in their recipes, there is even a recipe that uses a lot of garlic in a dish called All’aglione which is an exception to the rule. So there are always exceptions to the rule. Even the way couscous is served in Italy is completely different to the couscous is served in Morocco. There is such diversity within each region of Italy that it’s hard to pin down a core theme. Pasta is definitely a theme, but you also have many pasta dishes in Germany like Spaetzle which also exist in Northern Italy. Small crossover with germanic cuisines and Northern Italian, pizzocheri has potatoes and speck which is super germanic. Culorgionis uses mint and mashed potato in their dumplings, which gives it a pierogi vibe because of the potatoes. Pollo Milanesa is similar to Wiener Schitzel. I definitely find Italian cuisine minimalistic. The most complex Italian dishes I’ve seen are Timbalo or Lasagne. Lasgane because of the layers: ragù which contains wine, canned tomato, onion, carrot, celery, veal, pork and sometimes milk, béchamel, provolone and mozzarella cheese - at least in Gennaro’s recipe. (which i’m not sure is traditional). Timbalo another thing with many elements, that stands out as different. I mean these seem like more celebratory dishes anyway compared to standard Italian pastas. American Italian food is definitely interesting. I saw a Parmigiana Chicken from Rachel Ray with Calabrian Chilli Honey, sounded awesome but definitely not Italian.
Eva does like Harper’s American BBQ. I found that quite impressive.
Sundays are for PastaGrammar and now loving the biweekly content 😌 Loved the video as always!
I’m so pleased you looked at Steve from NotAnotherCookingShow, he’s fantastic, a really passionate cook and teacher. Before I discovered you, I watched Steve for a while. He taught me how to make proper Carbonara.
The Italian family who's restaurant I worked in, we made pasta al forno with rigatoni rigate pasta.
We didn't serve pasta with the chicken parm either.
Veal scalopini was pretty good too. Theirs was with sauteed mushrooms and cream.
14:15. Un piatto così presentato lo puoi vedere in America, qui in Germania tranquillamente, ma in Italia non se lo sognano nemmeno di presentare un piatto così. L’ho detto anche in un’altra occasione. Il fatto di mettere varie cose, a stile diciamo “mappazzone”, tutte nello stesso piatto (unendo ciò che per noi è un primo, un secondo e forse anche un terzo), dove poi non riesci a gustare a fondo né una cosa, né un’altra, non è proprio immaginabile nella cultura culinaria italiana !
👏👏👏
Vivendo da molti anni in Belgio e affacciandomi a nuove realtà culinarie come quella vietnamita, mi sono un po' abituata (anche a casa) a mangiare una sorta di piatto composto con ad esempio riso, carne, contorno nello stesso piatto. MA la pasta mischiata con il secondo non ce la faccio proprio.
I love Eva. She’s so adorable. I love her patience too and how skilled she is in the kitchen.
I was one heck of an Italian foodie 12 months ago, and I have learned so much from Eva in the last year its amazing! She has become a national treasure in record timing lol.
She does it even if she doesn't like it... lol.
You two are so adorable together. Normally all the time you two spend looking at each other while the other is talking, and not necessarily watching each other, normally I would get annoyed. The Way Eva looks at Harper when he's speaking -- you don't have to be a person who reads body language, she clearly loves him and loves working with him. And when Harper is speaking to Eva, it is easy to see how much he loves her, and to see his respect and pride in her intelligence, beauty and talent.
As a bitter old divorced lady, this would normally annoy me. However, by about the 3rd episode, you won me over. The closest I've ever gotten to real Italian food is eating at a Mom & Pop Italian Restaurants in the North End of Boston.
(NOT Olive Garden or Pizza Hut)
I MISS YOU BOSTON
There are any number of Italian restaurants I really hope are still there despite COVID. That would be a crushing blow, to lose those family owned restaurants with delicious food made by people who immigrated to America and worked hard to have a restaurant passed down through the family.
The food was so good you never wanted it to end, unless you had somewhere else to go... Mike's Pastry... I would walk to Boston from my house in Utah for cannoli and a Lobster Tail (pastry filled with sweet cream.) Best bakery in the US.
If you ever have a contest, the prize should be a meal cooked by Eva. even if I had directions, I'd just mess it up. Italian is one of my favorite foods.
Grazie mille e complimenti per i vostri bellissimi video, continuate cosi'. If you are still reading these comments, maybe I can shed some light on the Marinara sauce, which is clearly described in its simplicity in the classic book 'La cucina Triestina' of Maria Stelvio (Trieste, 1927). This fantastic book has had some 18 or more editions in 92 years. The Marinara sauce there is in the 'simple hot sauce' chapter and uses half a clove for 500g of tomato ;-) , and raw peeled tomato are used (together with oil, parsley and salt), slowly boiled for 90 minutes.
From what I’ve seen the more north Italy you go the less garlic they use. Garlic is still used in a good amount in southern or central Italian cuisine. There’s also the preference aspect.
Nope, Southern Italians do not use a lot of garlic either
Tossing fresh cooked pasta in real butter is a secret of some "Italian" and other restaurants. It makes the bites of pasta without sauce still taste rich and flavorful. You go "hmmm...this pasta is great even without sauce". Since butter contains oleic acid (like olive oil), it's actually a good alternative to olive oil.
I use a little butter in my pasta after draining. I tell myself that it's so the pasta won't stick to itself, but I'm not even fooling myself. It's just delish 😊
Ah ah ah! Pasta without sauce and just butter, is called pasta al burro in Italy and it is usually served to kids when they are recovering from some kind of sickness... That is no secret at all 😂. An alternative from south Italy is pasta all'olio which is just pasta and olive oil.
@@marcn6 When my nieces were at their picky food ages, about the only thing they'd eat was pasta with butter. (Fortunately, they also liked raw vegetables with a dip, probably a specific dip.)
I had mentioned the stromboli a while back, glad to see it pop up. I assumed it wasn't from Italy, but wondered if it had an equivalent. Getting some education along with seeing how to put together some great food.
When I was about 12, my Italian American father somehow learned that you could buy frozen pizza dough at our local supermarket. And thereafter he made a delicious pepperoni Stromboli, the only thing I ever saw him cook in the kitchen. On the other hand, after a trip to Ireland, my Irish American mother came home and began a years-long experiment on how to make soda bread, which I found dry and tasteless. Memories…
How can you fail at making a decent soda bread, though, I do prefer a soda farl, to an oven baked soda/wheaten bread. However, a well made soda bread, is neither dry or tasteless. Indeed, whatever variation of soda bread you make, in Ireland or anywhere in the Irish diaspora, it is always served with lashings of butter - sounds like your mum just needed a better recipe or more butter.
My Newfie great granny always made her bread whether it was soda, wheat, potato, any type of flavour in her woodstove (the type of wood used was important to her) & it was always delicious.
When soda bread is good, it's _really_ good. With a big bowl of stew.
Irish soda bread rules. I have an Italian American mother in an Irish Irish father.
Italian and Irish is a great combination ☘️
Omg when Harper was talking I immediately thought of that big night clip, lol! So glad you included it!
Marinara sauce is so easy to make. I learned all my Italian tricks from 2nd generation Italian Restaurateurs.
Deep Pan
1" of olive oil on the bottom
1 head of garlic minced
6 28oz cans of Cento San Marzano Tomatoes
Bring garlic and olive oil to a rapid sizzle in the pot, wait for the garlic to get light golden brown
dump in your San Marzano Tomatoes
Bring to a boil, reduce heat to a simmer
stir occasionally
When it has reduced by 1/3, it's ready.
It freezes beautifully and also cans well
When I saw "Italian American", I instantly thought Eva was gonna try Olive Garden XD
Olive Garden has absolutely _nothing_ to do with Italian cooking! Zero, zip, nada!
Right!? I thought to myself “finally!!!”. I mean, I think we all already know what her experience will be like, but I still want to see it.
I did too and was cringing. Their food is awful. I'm glad she didn't have to be subjected to that.
@@monkeygraborange Only thing Italian about it is it has pasta.. Otherwise nothing else and it's not even good at being Italian American.. It's so bland and tasteless.
@@ms.pirate You sir must try some actual food, Olive Garden is so bland and tasteless.
American Italian with 100% Sicilian grandmother here. You can use tomato sauce for baked ziti. I use tomato sauce for my baked ziti and I put meat in my baked ziti ground beef and ground sausage. However you like it.
I’ve never had Stromboli that has just pepperoni and cheese. I use pepperoni, salami, ham, mozzarella and parmigiano reggiano in my Stromboli.
I have never ever seen chicken parm made that way before. I would not do it that way. And you can use your tomato sauce the way you make it for this dish……and I would never use peanut oil to fry the chicken and you usually serve spaghetti with chicken parm.
I agree with all points in this comment, especially the three meats in the Stromboli. I also don’t roll it it up like a pinwheel. Same sort of shape but only dough on the outside like a long calzone.
Peanut oil is the best oil to fry anything, because it's rich in mono-unsaturated fats.
My mother would have thrown herself out a window before she’d use a jarred sauce. She never used garlic for anything other than garlic toast, and her veal cutlets never slept under a blanket of cheese.
@@laurar.durban3696 as I said….I would never fry my chicken cutlets in peanut oil and I would never use peanut oil for ANY of my Italian cooking. For my Italian cuisine I am looking for specific flavors especially the flavor that olive oil brings to the dishes. My Sicilian grandmother would roll over in her grave if I used peanut oil. I do however use peanut oil for stir fry dishes. It’s about the flavor combinations not so much the mono-unsaturated fats …
@@lisajohnson6296 - In Italy we would never fry chicken cutlets in olive oil, but if that's what you like, then it's ok...
I love Eva..brutally honest! Another awesome video.
I'm so glad to hear a real Italian talk about the "marinara sauce", because I get so confused when Americans call tomato sauce marinara sauce, as Pasta Marinara was my favourite dish when I was little and we lived for a period in Italy, and it was a tomato sauce base, but it had white wine and I think something else in it, as well as octopus and mussels in it.
in this case marinara is named as such because sailors would make it
@@littleminx79 you could say the same about dragon rolls, general tso's chicken, and countless other so-called Asian dishes (and even European dishes for that matter). Japan makes sense. They don't have ingredients outside a very limited set (in terms of global ingredients) so foreign food for them tends to mutate like crazy. I couldn't find flour tortillas and tomato sauce in a major city back in 2016... Couldn't believe it. Had to make due with ketchup... Was disgusting but pretty sure that's the cause.
What excuse does the western world have where everything is readily available in grocery stores?
Marinara sauce is one of the 5 Mother Sauces from classical French cooking. It's made with a base of French mirepoix (onions, carrots, celery), garlic, and pureed whole, peeled tomatoes. Sometimes red wine is added after sauteing the mirepoix in butter. The sauce is simmered until thickened. Some people flavor with basil and oregano. My New Jersey Italian-American relatives always called it tomato gravy, and it was served on Sundays with braised beef and pasta.
When I saw this channel for the first time I thought: wtf, I don't know if I can even watch this. Now I love u guys.
Conclusion, Americans are all about cheese and garlic.
Hell yeah!
Damn right!
Yes.
Yes.
I love me some garlic!
That says a lot about the obesity percentage
I always thought 'marinara' meant seafood but tomato sauce is so often referred to as that, I thought I was wrong. Thank you Eva.
In Italy, the tomato sauce is not called "marinara".
Marinara means "in relation to the sea". So you might think of a certain food that contains seafood.
The reason why in the States, a simple tomato sauce is called "marinara", is due to the "pizza alla marinara" (one of the 3 ancient and traditional pizzas of Naples, in addition to the "Margherita" and the "calzone"). It is an even simpler pizza, without mozzarella, with only tomato sauce, lighter and more economical and for this reason, loved by the many Neapolitan fishermen who could quickly enjoy a hot meal.
So: only tomato gravy with olive oil, garlic, and salt. This has become, in an improper way, synonymous with marinara sauce.
It's even confusing as an American with no Italian roots lol. "Marinara" sometimes means "simple tomato sauce" but often it also is used to refer to "deeply flavored (garlicy) dipping sauce". We clearly just make things up here and everything is contextual lol.
The stromboli, in my opinion resembles more to the casatiello that they prepare in Naples during easter than the calzone. Eva wonderful in the kitchen as usual.
When I was growing up, my mom always made breaded pork cutlets instead of veal because pork chops were much cheaper and more common to find in our grocery stores than veal.
When I later taught English for 2 years in Japan, breaded pork cutlet (tonkatsu) was one of my favorite dishes in Japan too, as was breaded chicken cutlets (tori katsu). Both were very common to find in restaurants there.
i oftentimes come back to this. don't know why, it makes me smile. ciao dalla provincia di Ravenna
I can tell instantly by Eva's face if it's a yes or no. LOL. Also those jar sauces have a lot of salt to preserve them .
Have you noticed that you cannot eat the same jar sauce twice ? the first time they’re sort of ok, the second time you can taste the preservatives and everything else wrong with them… and there’s a lot !
It's my understanding the word "marinara" when referring to a tomato sauce, is (or at least was), in reference to sailors' wives in Southern Italy, who would start making their sauce when they'd spotted their husbands' ships cresting the horizon from the kitchen window. The idea being to contrast between a "simple" marinara and a more laborious "Sunday Gravy" of Italian-American cooking (which has its roots in ragù alla Napoletana).
As for the aesthetic of excess in a dish like Chicken parm, I think it's beautiful in its context. Imagine coming to the US in the early 20th C, having next to no money, no English at all, and when you get there, the Italian you do hear isn't necessarily your dialect. You're meeting up with some family you've met maybe once or maybe never, not sure if you've ruined your life, and they have you for dinner. Out comes a piece of fried meat the size of your head on a pile of pasta just as big, all of it seasoned with way too much garlic and herbs. The wine's maybe a little rough and the cheese isn't as good, but it doesn't matter. In all the tacky excess, you know you'll be fine. That kind of optimism is a little naive today, but I see it in Italian-American food and I think it's a really cool thing.
It looks like something you could eat and digest in a week
this kind of excess is at the core of american cooking for those exact reasons
Lidia Bastianich was born in Pola, Italy, just before the city was assigned to Yugoslavia in September 1947. Her family emigrated to the U.S in 1956. I don't know the origin of marinara but it always contains a lot of garlic in the U.S.
Wow, didn’t look at it this way! Makes sense and is indeed something beautiful
Well said. Very well said.
Italian American food can be very good without prepared sauces and good ingredients.
yes they can
Stop torturing our Eva! She's a national treasure. We love her❣🥰😍🤩
Only if you never tried real italian food
Italian American food can be very good without the American influence.
Grazie Eva and Harper. Your videos are helping me refine my cooking style.
Eva, as an Italian-Canadian, I never heard of or knew what baked ziti was until I saw your video. When we bake pasta in the oven, we call it pasta al forno just as you do. As with any pasta dish, the sugo di pomodoro (my American cousins call it sauce or gravy) can make it or break it. We always make a simple but delicious homemade sugo using our own homemade passata, extra virgin olive oil, fresh basilico and sea salt. When we make pasta al forno, we use penne rigate, fresh mozzarella, freshly grated parmigiano reggiano, and of course, our homemade sugo. Delizioso!
My friend, from your surname and how you speak, i'm pretty sure you can call yourself an only italian lol also your comment about panzErotti, we have them here too, your family must be full blooded, keep it going :)
@@Galexlol thank you my friend! 😊
I can feel the DISAGIO when Eva was cooking the chicken parmeasn 😂😂
The beauty of Italian food is in the simplicity to bring out the natural flavour of the ingredients,& not to confuse the flavours with too many other ingredients.
Would love to see her try a Chicago Italian beef sandwich. I like Luke's personally but there are others that get a lot of praise as well (Johnnie's, Al's, Portillo's).
I think she would faint.
Steve’s Stromboli is no joke; I made the one with the ground pork recipe. It’s absolutely a stunner every time I make it.
The Baked Ziti is a very authentic pasta al forno.The only problem is that Eva isn't used to how Italian-Americans put way too much garlic in their tomato sauces. The cotoletta alla bolognese, which Eva made, and is delicious, is made with veal and topped only with prosciuto crudo and slices of parmigiano. Chicken cutlet alla valdostana is topped with cooked ham and slices of provola or fontina, which melts easily.
"Too much garlic" is 2nd most italian thing to say after " Don't put cream !!!" 😃😄🥰
not really though.
@@elonmust7470 nah, Italians are always complaining about too much garlic😂😂
@@silviamic9295 What are you 14?
@@elonmust7470 Except it’s true. Northern Italians rarely use garlic and Southern Italians do use it, but nowhere close to how Italian-Americans do. To poor immigrants in America, many foods were flavorless or tasted weird compared to what they were used to. Garlic was cheap, stored well and was considered healthy, and masked odd flavors.
@@afcgeo882 I mean, I have a grandmother from Lake Como, so..
I would have put my bet on the recipe from NotAnotherCookingShow, it is one of my favourite channels... Stephen Cusato (the name says it all) has learned to cook in Italy and he is very respectful of the tradition, although also very innovative. His videos give a lot of useful infos and they are very well cut. 🔪🔪🔪
Love his channel. He has a great vodka sauce that even I can't screw up too badly. His show is great. Would love to see Eva do his Vodka sauce or even something off beat like his grilled cheese even though kind of street foodi.
“It is disputed whether the cotoletta alla milanese originated the Wienerschnitzel, or vice versa.” from Wikipedia.
Considering that part of Italy was Austria for a while... Does it really matter?!? 🙂😉
That kind of breaded fried meat is pretty common across all of Europe too north south east and west.
Some Viennese food looks Italian. And Friuli and Valtellina cuisine looks germanic with Blecs and Pizzocheri.
I make something similar to the stromboli but I brush the inside of the dough before assembly with butter and sprinkle parmesan Cheese on it, then I layer pancetta, salami , and mozzarella fold it up egg wash and sprinkle on more parmesan. when it is finished baking I drizzle butter on top let it rest then slice it up. My Grandmother made something very similar with a few differences but I do this because of those memories.
Amongst the Italian community in Canada, we have a similar dish to stromboli that we call panzarotti, but it’s not a roll like stromboli. My wife’s Sicilian family make a similar panzarotti dish called scaccia. In any form, they’re all delizioso!
I love your video! My mom (and her parents’ generation) and my father’s parents’ generation were all born in Calabria, though we now live in Canada. Despite that, Eva’s reactions are often similar to mine. I HATE Marinara and so glad someone said how overpowering it is!!
As an Italian American from the East Coast who spent her formative years in the Southern Mid West, I always HATED the baked ziti in this area! Or any pasta because people always OVER COOK the pasta! So in Baked Ziti, it pasta always fell apart and it has been my least favorite Italian American dish ever since! lol
Only makes pasta al forno from Italy. This is how you make this zitis (although I prefer rigatoni's when it is pasta al forno), and you do it with the correct cooking of pasta so that it is not badly cooked.
If we analyze it simply: it seems almost all Italian-American dishes only need adjustments: lower the amount of garlic, do not add so much sugar, and do not cook the pasta for so long. If these adjustments are carried out, then all are acceptable. Although there are excesses, as in the chicken parmesan, which is somewhat excessive, the quantities are already something rather cultural than strictly speaking a culinary error. After all, he is still Italian-American.
After visiting Italy and knowing what real Italian food tastes like, I don't waste my time eating America's Italian food anymore. I have enjoyed learning your recipes and cooking them. What a difference real Italian food makes. Thank you. Love your vlogs.
My father whose parents were both from Italy always says: too much garlic! He makes the best things with eggplant! My grandmother used to cook for all the parents and 29 grandchildren every Sunday and our priest always showed up as well! His name was father O'Day but he knew good food and company! In the Summers we ate on a long row of picnic tables covered with grape vines that she made jelly from! She always made all of us spaghetti and the best meatballs that nobody's ever been able to reproduce! They were a mixture of pork and ground chuck. She made pizza but she didn't put cheese on it when it was baking we just put what she called shaker cheese on top which was good graded parmesan! When she had leftover dough she would roll it in tiny little balls and cover it with honey and nutmeg and a touch of cinnamon and put it in a pile for us to nibble on! We were so lucky to all be together every Sunday! This was on Lorain Ohio and we're all still so close even though we don't all live within a few miles of each other anymore!
I agree with you Eva .. There is nothing like a home made sauce. Jar sauce no matter who is making it. WILL NEVER BE THE SAME..
I am going to fry my cutlets in butter from now on - looks delicious. The recipes are similar to what I am used to but my Italian Family never really made baked ziti, only lasagna.
You can prevent the butter from burning too easily by adding in a bit of vegetable oil. Just a tip! :)
We wanna hear from the Italian-Americans out there! How do the recipes we chose compare to what you grew up eating?
You should make Panzerotti….we make them every NYE 🥂🇪🇸
I'd love to see Eva make her version of wedding soup.
@@michelealoia1320 or minestrone soup..... 😋
For the next video, how about Eva improves on these recipes?
@@erikskole7669 we have minestrone in Italy though (unlikely some of the recipes shown in the video)
I think that if Eva knew about "italo-argentinian meals" Her brain would melt knowing about the "milanesa napolitana"
Or "milanesa al caballo" 😂 she would faint
Mexico has milanesa as well. Usually on a torta (sandwich roll)
I was thinking the same thing, ha! I believe the name is due to that dish version mimics the pizza version but no one thought about the huge contradiction. Now I wonder, if the cotoletta is from Bologna, why milanesa? I bet the spaniards here invented the names, no wonder why all my italian relatives died young, too much stress lol.
How about Japanese Spaghetti Napolitan.
The tomato base is KETCHUP lol.
@@elonmust7470 Ewww I tried spaghetti with ketchup once because I forgot I didn't have tomatoes, that's the reason why now I dislike ketchup with everything else :( but who am I to judge? I can eat pineapple pizza if it has the right cheese type. Maybe your ketchup is not so far away from tomato sauce? Here it is more like a bbq sauce cousin.
My nana is from the Isle of Pag known for its rich sharp earthy sheeps cheese. My earliest memories growing up was making this sort of food with her in Santa Monica she has a heart condition so she did two things that will get people mad break the pasta and not salt the water the thing is however Everything was super simple i mean just a little olive oil and smidge of butter a whole chopped onion and a bunch of tomatoes skin and everything ( she grew up poor so it waste not want not) fried up with garlic and Vegata Pasta finished in the Sauce then Either Sheeps Cheese or Parmeasan. I took that ethic into making these same dishes for friends and family especially my little girls. Her Meat sauce pasta tho.. again simple but so good nothing like these shows just brown the ground beef pork and lamb remove from pan leaving the grease then in go the onions and mushrooms add a little oil to help them to get to know each other in a separate pan either guanciale or pancetta cook down till crispy and wonderful add that along with the ground mix then tomato paste and 4 cups of homemade stock either beef or chicken garlic powder if garlic clove unavible and paprika toasted. add half a cup of heavy cream and let simmer for 6 hours adding stock as needed until last hour then just throw in pasta of choice cooking the pasta in the sauce and then becoming wonderful and lovely at the end serve with a crust of bread with freshly grated Parmeasen or parmigiano reggiano or both :D so whenever i go to Croatia i always bring her back jars of sauce and olive oil and vino and from Italy i tend to avoid tourist traps just have my Wife (who is half Sicilian Half Apache) guide me we get more vino cheese sent to her in Queens Ny and always pasta pasta pasta De Cecco is so bomb. Only hill i will die on however NY pizza is the best pizza woot woot! xD however your guys Canonli so good anyway Cheers from LA where Mexican Food is King
Chicken Parm is a super popular pub food here in Australia, but we serve it with chips (fries) not pasta.
If you are interested in 'real' Italian American cooking, look for the many cookbooks put out by the Italian Catholic Federation, Sons of Italy, etc. These are usually spiral bound, and full of all the family recipes from the area of the local association.
Growing up in Massachusetts in an Italian family my mother would make her own sauce - with either some onion or ONE clove of garlic! Veal parmesan was very popular in local restaurants, but was probably the dish a hated most because it was just gross, the sauce had a strange taste. Italians just don’t do that. I 100% agree with Eva!
My mom never made veal Parmesan. When I grew up, I ordered it a few times in different Italian restaurants. I guess I just don’t like veal, because I was always disappointed.
I too have a a bunch of Italian family members in Mass. Man I miss the days of those huge family get togethers. My Italian great grandmother there was my favorite family member because her humor was top notch, even in her 90s. Such a joy to spend time with. :)
Anyways, I’ve been kicking myself for ages that I never got her “marinara”/tomato pasta sauce recipe (which was honestly to die for!!!), or any other recipe for that matter (the sole exception being her Italian cookies - I did manage to get that).
It was quite a feat just to get that cookie recipe from her though, because of the way they cook with never measuring _ANYTHING,_ and just eyeballing it all.
I had to coax her to put everything she was using in a measuring spoon or cup before she dumped the ingredient into the mixing bowl. Haha. It was well worth the effort though! _I would honestly give anything though to go back in time and get her marinara/tomato sauce recipe._ It would simmer on the stove for hours on end, making us salivate all afternoon with that absolutely gorgeous aroma filling the house, anxiously awaiting supper. 🤤
@@lisaspikes4291
It’s a good thing you don’t like veal though. It’s incredibly wicked how insanely cruel they are to those baby calves. I mean, the entire livestock industry is wicked/cruel, but amazingly some animals are treated *even worse,* to such a terrible extent that I can’t believe the shit still legal. Foie Gras is another example.
@@anti-ethniccleansing465
I know. Where I grew up, there were veal farms. They smelled really bad too. Later in life I discovered that they also feed the calfs a diet that makes them anemic, so the meat is white. At that point, I decided veal wasn’t for me.
Notice How Eva has more than one “Buon appetito” depending on what she’s about to put in her mouth 😂
My father's family is from Sicily and then moved to south Louisiana, we don't say marinara either... it's either red gravy or tomato sauce. The family red gravy is similar to what I have seen you make and was thrilled to come across your channel. And we didn't have Chicken Parm but spaghetti with red gravy and being from the south often had fried chicken with it, but it wasn't eaten mixed together but separate. I so enjoy your channel!
Did your red gravy have meat in it? Marinara has no meat in it
Red gravy isn’t Italian.
@@mikezayas324 red gravy referred to the seasoned tomato sauce for pasta, if it had meat in it it was simply meat sauce.
I could not go through life without some italian influence in it . Much respect❤❤😊