Adele makes fried ravioli called Gattafin from Liguria! | Pasta Grannies
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- เผยแพร่เมื่อ 19 ต.ค. 2024
- Adele's Gattafin from Levanto are delicious! These are giant ravioli, filled with herbs, cheese and onion, and then fried to make an 'anytime, anywhere' snack. They don't last very long as people love them.
For the dough:
300g 00 flour, 50ml each of water, olive oil and wine, pinch of salt.
For the filling:
A kilo of greens, these could be spinach, chard, rocket, but try to find some wild herbs like dandelion and wild fennel to make a more complex flavour
1 teaspoon each of chopped marjoram, parsley
two onions, 50g Parmesan, 25g Pecorino Sardo, breadcrumbs if necessary.
I could watch Adele do an entire show by herself, she's got such a keen sense of technique and a love for the history of not just the finished product but the ingredients in her food!
Wild herbs, dough, white wine, and marjoram. Liguria on a plate! Thanks for this treasure!
I'm Italian and i love this channel because they revive these old recipes. Thanks you ❤
I'm Uruguayan, and love this channel as well - but it makes me too hungry :-(
Well, in sorry for you XD. Also i work like a chef sooo... Its very ironic hahaha
Am not italian n i still love it! So i can only imagine how much you should love it
What amazes me all the time, appart from the outstanding ladies, is that they don’t need a fancy kitchen to cook. We are so spoiled. 🌹🌹
In Brazil, we have a similar recipe called "pastel". The dough is similar to the gattafin, but we use "cachaça" (a distilled liquor made from fermented sugarcane juice) instead of wine. The filling is different too: here, we use cheese, ham, minced meat, tomatoes, pepperoni and even sweet ones (like chocolate, and cheese with guava paste). The pastel is very popular in Brazil to point that you can find pubs on the street specialized in making it.
hi Matheus, one year I'm going to make it to Brazil and film some of your lovely grandmothers. best wishes, Vicky
@@pastagrannies , with all the ethnicities here in Brazil, I can promise there will be a whole lot of diverse grannies for you to choose.
In Indonesia it is called pastel too but it more looks like empanada
One of my favorite things about food is you find similar things in almost every culture.
Matheus e a gente achando que o pastel era japonês ou chinês… até hoje,ainda é um meio mistério qquem inventou o pastel, e no fim os italianos tem uma versão muito mais parecida com o pastel! Xocada!
‘Stop and smell the roses’; she sniffs the marjoram before adding, such pleasure. I had cousins in Liguria and had these boiled. Nothing else in the world tastes like them.
these stories are important to be shared, thank you so much for doing this! I'm always afraid they might die out in time since the younger generation might not learn about these beautiful stories!
Adele is a great pasta granny, very delicious. I especially liked her researching the origins of the ravioli, please have her on again 🌷🌷
We made those with white cheese/onion stuffing. Most delicious when fried. My late mother used to have a hard time trying to keep us kids out of the kitchen while frying them. They disappeared in seconds! The ones stuffed with wild foraged herbs and greens (purslane was the best, for some people it's a pesky weed!) baked in the oven also quite good and healthy. Well, I will not have time to talk when eating those... so no worries talking with your mouth full ! Nice to hear her telling some stories from her past. :)
hi Souad, thanks for sharing your memories 😊🌺 best wishes, Vicky
Greetings from Australia.
It's 0632 and the country is waking up and everyone is watching pasta grannies.
Stay safe everyone.
Happy cooking.
Wonderful vlog .
Caio xx
Nonne italiane... semplicemente patrimonio dell'UNESCO
Those look wonderful. I love how this channel is immortalizing the old traditions in culinary arts.
I can see from the way Vicky is enjoying this Gattafin, that it is bursting with flavour . The beautiful lady has introduced us to something sensational. Thank you.
I always end watching those videos with a smile on my lips. Maybe the BEST gastronomic TH-cam channel.
This is by far the best cooking channel on youtube. Each video is a small treasure
It looks like one of the most famous dish in Russia "Чебурек" (eng. Cheburek). Every Russian knows it)) Also this dish is the main on the Crimean peninsula. Usually this is cooked with meet, but often with cheese and vegetables.
My Crimean grandma even cooks cheburek with apricots and plums)) and to be honest it looks so simple but people from other regions rarely make this dish correctly)) it's passed down through time from Crimean ancestors))
I hope that one day you'll taste Cheburek because this is highly delicious👌😊
Hi Alexy, cheburek sound delicious, thanks for telling us about them, best wishes, Vicky
Чебурек с абрикосами и сливами ? Звучит странно, но очень аппетитно , никогда не пробовала сладкие .
That's exactly what I thought. Mini-cheburekis 😊
I wish there was someone doing this in every country, fantastico 😍
I would have loved to hear more stories about their restaurant and their life together. Adele you are very interesting. Thank you for sharing with us. ❤
I never saw this use of wine in the pasta dough, I must give it a try - looks good, and obviously tastes great!
Indonesia also have the same kind of food, we called it “pastel” or “jalangkote”
Dough is the same recipe, but without alcohol
Filling is vermicelli, potato, carrot, peas, bean sprout, minced meat,
Wow!!! Sounds delicious! Someone from Brazil said they had a dish also called 'pastel'. So interesting!
Those greens 😍
Pleaseeee give a big hug to Adele next time, in my name. 🤗
Atmosphere so lively, or better to say - full of life and full of fresh scent, as always. You all, are so wonderful! 💖
Oh, I wish I was able to be there :)
I like that when you say "good!" Adele just says "yes". She knows she's good :-)
Thank you Vickie for searching out these sweet, informative grannies. We can learn so much from them.
hi Julia, I am glad you like them. 😊🌺 best wishes, Vicky
I'm italian and i love to see all this recipes. In italy we chance languange and recipes in 1km of distance. We are a word intro a little region.
Da quando sono piccola che me li fai e ogni volta hanno un gusto favoloso,grazie nonna
Brava nonna Adele, che bella ricetta! Grazie 😍💝
Well, they look scrumptious! I've lived all of my life in Australia, where I was born, but my paternal grandfather came here from Scotland, so you had me at "fried".
Had just watched Pasta Grannies make ravioli yesterday and thought it would be grand to see if they would sometime make fried ravioli, and here it is! So pleased! Great video! (Unfortunately, I am allergic to peanuts, so will have to make the heavier version with olive oil. Looks absolutely delicious!)
I love grannies.They are totally perfect in everything.
We have a different type of fried ravioli here in St. Louis, Missouri. It is world-famous. You take small ravioli and bread them in bread crumbs and egg mixtures (double coating) and fry in oil or air frayer. They are served with marinara sauce on the side and they are a St. Louis appetizer staple.
What do they use as a filling?
I was hoping someone would say something about STL fried ravs! It's the thing I miss about my home city the most:)
hi Benicia, that sounds intriguing ! best wishes, Vicky
Very nice, and a great way to get kids to eat foraged greens. I love to forage, so much out there to snack on if you know what to look for.
Great video, thank you to you & your team once again.
Such a WONDERFUL episode!! Adele is such a charming lady. As always, thank you so much, Vicki!!!!
hi Didi, glad you enjoyed it! best wishes, Vicky
🕊✍ 🇨🇦 😍 Oh Mi❗Mi❗I have been longing to 👀 see this done now for 60 years! no joke❗ In my childhood, there was this Italian lady neighbor who fried something that looked like this 'Gattafin' in a 'lot' of oil and I still smell it in my memory. The only thing, hers was a dough that looked soft like ravioli dough, there were herbs/plants inside of it. I 👀 saw this lady 40 years later but unfortunately she couldn't remember that food 😥 ...
I have watched all your other 📽 videos from even more elderlies grannies 😇 hoping it would show up and it did today❗😍 Thank you so much❗ Bravo Adele❗and all the crew members❗😙
Hello Monique I’m Italian and from your description of your childhood dish I would think that maybe could have been panzerotti, that are made with a dough with yeast ( so different from gattafin ) filled with whatever you like and fried. They are originally from Puglia but nowadays are spread out almost all over Italy. Just to help you recollect which version you used to eat all those years ago. Stay safe
@@businessasusual9077 🕊✍🇨🇦 🙋♀️ Oh my 🕊 dear, 🕊 dear 😍 Giovanna! 😑 Thank you SO MUCH for taking of your time to write me this correction! Because it was fried, I thought I could come around it, but 'your' point sounds right ON❗😍
Also, from what I can 🤔 remember, it looked like a big boiled ravioli {pierogi} filled with what she picked up from the fields 😀 which then was put in deep oil to fry ...
I found 📽 one that might be it : I PANZEROTTI PUGLIESI -- RICETTE DELLA NONNA MARIA, Feb 3, 2019 ... Also, 📽 Recette de pierogi {raviolis traditionnels Polonais} Apr 16, 2012 ... The fillings of 🥟 them can be of our choices ...
I will keep 📽 looking! Again, 😑 thank you SO MUCH❗😍
@@moniquest-jean3871 Good luck with your research and I wish you many pleasant hours researching, cooking and , most of all , eating!!!😉
All the best always to you and yours
@@businessasusual9077 😍 Thank you SO MUCH Giovanna for your warmth❗You are a true Italian lady❗😍
🕊 ✝️ 👑 Yahweh 🕊 bless you❗😍
Wow! Another amazing recipe. I'll add it to the pasta Granny's book
Making the pasta with oil and wine, this is a revelation! And frying them, I am definitely making this, they look wonderful.
It's impossible to eat just one... 😀 best wishes, Vicky
Interesting that wine is added to the pasta dough. It's so marvelous to learn from each pasta granny. Thank you for another wonderful episode.
I saw a recipe on another site that, from memory, used vodka in a flaky pastry recipe and that the alcohol evaporates and the gas from it makes the pastry lighter. Even though wine has less alcohol, l imagine the principal is the same for this.
Lovely. Food AND history...
The ravioli look scrumptious ❣️👍
I thought "fried ravioli" didn't sound so good. Watching I became enchanted and hungry! Molto Bene
Adele has a beautiful smile. What a wonderful dish! Looks so great!
Just wanna say the flower wall was a lovely bonus to the video ❤️
These pastries look amazing. My grandparents are from Liguria and all of the dishes are labor intensive. My poor nona was always cooking.
الله يعطيك الصحة bellissima nonna,mi manca l'Italia. Agadir maroc
Dolcissima... Mi ricorda la mia nonna
Charmed to see Adele taking a deep breath of the chopped marjoram and parsley!
This dish looks amazing. And what a wonderful knowledgeable lady!
One of my favorite channels in TH-cam! Great work, amazing recipes and lovely grannies!
I want these now! What a charming lady and scrumptious recipe! Thank you.
I love the stories!
Amazing beautiful inspiring ! Thank you so much ! ❤️🕊️❤️🕊️❤️🕊️
The back splash tile is kick ass 😍💛🧡❤️
Ms. Vicky, outstanding recipe by this dear soul Mrs. Adele & looks delicious. We do have a similar recipe in Appalachia, but not all of the greens. Here the sowthistle is called polk salat & grows along roads, fence lines & meadows. Dandelion greens are everywhere & no shortage.we rinse/strain our greens 4-5 times to remove grit, then line a salad spinner with a tea towel & spin for 2 minutes to remove all water & any grit. We fry our stuffed ravioli's in peanut oil, or lard, or bacon grease. Our eggs are from free range chickens( did you know the color of the egg shell is always the color of the hen's ear lobes ?, tan, cream, blue, speckled, etc... info from me an old farm Irishman, lol) God bless you all
Popular folklore on ear lobes.
@@AirrowRocket it is true, there are no pure white egg shells like sold at a grocer, they are bleached. The color of the hen's ear lobes will be the same color as the egg shells, whether colors of tan, cream, brown, light blue, speckled, etc... & they will all have rich golden yolks & not the light yellow tasteless yolks, I'm 58 yr old Irishman from rural Kentucky & it is true, if you want, you can check on google facts, etc... , my whole family is from rural Kentucky, a few more tips for you, hogs/pigs will not eat cucumbers, just about anything but those, even cannibals as they will eat bacon, ham, pork loin. Also, you can't breed 2 mules, they are all sterile, you have to mate a horse & donkey, usually a male horse & female donkey, but if you can pull a female horse down by the reins, a male donkey can mate with it, but it's usually a male horse & female donkey, you can check out all this info my friend, but I know.
@@stevelogan5475 Thanks for the info on cannibals though. The rest is making me nauseous.
@@AirrowRocket you don't eat the mules my friend, lol, it's just how they are bred
@@stevelogan5475 We also have something similar in the Deep South (also is the Southernmost Appalachian area)….I’m guessing you mean Scots Irish though not Irish? Not many actual Irish people settled Appalachia or the Southeast. Scots Irish are Scottish and Anglo by blood, they came from Ulster now known as Northern Ireland, part of the UK. I’m a geneticist who has done a lot of studies about this, plus my family is also similarly descended.
They look delicious!!
Very different but probably tasty!
Looks wonderful!
Those look like they were very delicious! Will have to try!!
Those look amazing!
Thank you for your work, I'm italian and I love this channel
Che ricetta meravigliosa Signora Adele👍👍👍😜😜😜😜
Lucen realmente apetecibles, haré en éstos días esas "empanadas"😋
Omg looks so AMAIZNG yummy 🤤🤤🤤🤤
Hola from Costa Rica!
In brasile l'abiamo. Si chiamano Pastel con tanti ripieni diversi. E all' impasto si metti la cachaça per la crocantezza 😋
Wine in pasta dough….similar to wine in cannoli dough! Brilliant…..she’s so cute with her pearls!
On the island of Crete we have sth similar and we call them kaltsunia. The stuffing can be either with local greens such as spinach, spring onions and various either weeds or with fresh cheese. Well done to all of us who honour the local gastronomic paths and the legacy of our ancestors!
Hi Marina, how interesting. I would love to film some Cretan yiayias one day 😊🌺 best wishes,Vicky
@@pastagrannies pls do you won't regret it!! Keep on the good work Vicky!
Looks really good mmmm i could eat it right now hehe im hungry
Oh man those look good!
Muy bueno. En Uruguay se llaman: empanadas. Fritas en aceite o al horno.
Vicky, you looked to be thoroughly enjoying Adele's gattafin. I was jealous. What a tremendous amount of work with a wonderful reward. Hope everyone had a taste of what looked to be perfection.
Don't worry, there were enough gattafin for everyone - they are very moreish! 😊🌺 best wishes, Vicky
I love the history and the dish looks amazing
Wow, spectacular gattafin
We also have smilar dish here in Turkey and it’s called “çibörek”. Difference is there is no wine in our dough, we use eggs like she said. You can fill it with almost every savory filling you want. Popular ones are cheese, some herbs and greens like she does, potato mash with some spices and grounded meat with onions, some herbs and spices. Very crunchy and delicate also so so delicious.
Riquísimas se las ve 👍👍👏👏🇦🇷💕
You know as kids, we ALL tasted the Dandelion's milk. Everyone watching this knew what she meant when she said, blanche them or they'll be too bitter 😆😆
You could make little whiter rings on the back of your hands.
Hi, I know you from the otters channels (Aty, Loutre, Kotsumet….) 😊 Ciao from Italy ! 🇮🇹👋
@@aris1956 Yes! Ciao!
They look quite similar to panzerotti, a dish from Puglia, with the difference that you use water, flour and yeast for the dough. The most popular ones are filled with mozzarella and tomato or minced meat or cime di rapa and chillie :)
Looks wonderful ❤️
La signora Adele è bravissima e adorabile!!!
Salute to the nonna! Expecting more videos 😃
Adorando parece que é vegetariana🥰
Bravoooo, madam, afiyet, olsun.
Bravo…👏👏 wonderful
Peanut oil YESSSSS that's what I use!
Bravissima! Grazie!
Adorei. Thanks
Looks delicious 🍽
I used to live in a small farm town and I would pick wild mustard. It's delicious. They grew a lot of seed crops in the fields and you could find parsley and beet and chard greens around. I didn't like the wild dandelion. It was too bitter. In Los Angeles I got the cultivated kind and it was much less bitter. I used to forage for mushrooms as well. 2000 and 2001 were great years for mushrooms!
Looks amazing!!! I WANT ONE NOW!!! Lol
so delicious!
Se agradece que coloquen subtitulos en español!💐💐💐💐💐💐💐💐💐💐💐
Ms. Vicky you are radiant!!
thank you Halley 😊🌺 best wishes, Vicky
Wow can i taste 1 please.. It looks yummy ...
Fried ravioli? Yes.
Ai que vontade que dá!🤗🤗🤗
Looks so good! Bella! I would love to cook with you!
Ma che buoni!!! 😍😍😍😍
You supposed to react immediately even if you have food in your mouth. It’s their way. 😎🤩
Only in italy is olive oil heavier than peanut oil lol. That good unfiltered stuff 😆❤
Could make them, I'd have to find the bitter herb substitutes like radiccio, or endive/chicory but it can be done. Might not be exact but it would be close to the same flavours.
I don't have dandelion here in Florida.
Dont they sell it in the major supermarkets? I find it here in California in the supermarkets but its not the same as the wild ones. Have u checked at the Ethnic markets in your area?
Go to any field and you'll find dandelion, it's a weed all over the states. Most homeowners have fought loosing battles trying to remove it from their lawns.
These herbs would be considered weeds in the US. In Italy people used to pick anything from nature and find good use of it, from herbal teas, medicine, and food. It is a pity some of these traditions are being lost.