My grandparents were all Calabrese and this is exactly how we are. The other Italians call them "testa dura" or hard-headed because they are indeed no nonsense.
@@elisaastorino2881 e meno male che ci sono le nonne, se fossi per le. Mamma di oggi, sarebbero tutti diventati vegani vegetariani 😜 Evvia la Nonna da Nord a Sud
🥰 Same And I was looking to see if someone commented on the "Nonna knife" quote. And you did! Thanks! If it was a brand I'd buy one but only if it had been previously used by a Pasta Granny!
@@chocolatesouljah you can find them pretty easily online and they're cheap - made in Italy too. I don't know of a particular brand, maybe Inox. I have very similar knives from Switzerland that I got at a local store and they're great. Very sharp so be careful of your hands... 😉
Anything with fried onions gets my immediate attention. I must try this dish. Covid has me in the kitchen more than usual. Cooking, baking and blogging has alleviated some of the stress of home schooling my kids and being in doors more than ever before in my life. Food is always a good comforting friend ☺️
This looks like a simple handmade pasta to try. I don't need a big board and rolling pin. Thanks for turning me on to handmade pasta. I honestly had never thought about it before. I want to get a board and rolling pin to try more! I love Pasta and the Grannies make it extra awesome. Each one has tasted so much!
My friends told me to watch Stanley Tucci's new show in Italy... yet another stuck-up celebrity going to trendy restaurants supposedly searching for the "real" Italy... Forget it! These nonnas are the real thing and their food is infinitely better than whatever those chefs dream up. I come from a Calabrese family so I'm glad to see another video from Calabria!
hi Elisa, there are about 10 more episodes to come from Calabria 😊 I read an interview with Stanley Tucci and he says his favourite cooking show is Pasta Grannies so I like him! 😀😀 best wishes, Vicky
This is too funny! My friend (we live in New York City) was in some trendy restaurant in Soho or Tribeca and texted me that she saw Stanley Tucci in the restaurant and I was like “who is that” and she was like “some guy with some show about food in Italy” and I was like “meh, I just watch Pasta Grannies”
Totally agree, pasta Grannies are the real deal in Italian cooking.. They know what they're doing without all the latest kitchen gadgets and use them only when necessary that is if they have health issues.
It’s a rule “Nonas do not use cutting boards” boards are for rolling pasta hands are for slicing into “ I love the fact that you got sweet slow cooked onion and peppers without garlic interfering with the bright flavors. Something tells me that would not be a home where you would not clean your plate!
@@aris1956 purtroppo non sopporto il piccante. Il peperoncino è proprio la cosa peggiore per me. Inizio a tossire e piangere anche per una minima quantità
hi Fabio, for my palate I find a tiny bit of chilli is okay for some added subtle warmth, but I dislike it when chilli is allowed to be a flamethrower! best wishes, Vicky
I made this over the weekend and it was outrageous. Very similair cooking method to Calabrian Rosetta Costantino's Red Tropea Onion Soup...only instead of the stock...you add the sauce. It's a keeper...
My folks were given some seedlings of Topepo Rosso peppers from their Calabrese neighbours. They managed to grow a lot of them. They’re sweet absolutely delicious raw in a salad or cooked in the oven, stuffed with rice & meat.
Oh that looks delicious. She makes it look so simple to roll and remove that pasta from the skewer. I bet it takes lots of practice to do that! Love those gorgeous doors behind her. Patti
I love watching these videos. I have my double zero flour and semolina flour in the freezer I have a brand new pasta machine but really need to finally try this!
She is wonderful and confident. I would bring a few bottles of local wine and sit and listen to her all day. She threw that together like she had a spare hour in between the 40 other things she had to do that day while we complain, "Why is this pizza delivery taking so long???" Thank you Vicky and team.
hi Greg, Elisabetta is a great character and a super efficient cook. She also makes her own salted anchovies and cantered through several recipes on using them. We'll have to go back, if she can fit us in 😊🌺 best wishes, Vicky
Ms. Vicky, very delicious looking recipe, looks rich, savory, & filling. In Appalichia, onions are a huge part of our diet, all types of onions are used, white, yellow, red, & the cream of the crop are Vidalia onions( sweet white onions) grown in a small region of Vidalia, Georgia, they are like San Marzano tomatoes are in roma/plum preference to folks that want the best of a product. btw, do they wet the stick with water or oil when rolling up so the pasta slides right off ?, God bless you all & please stay safe., btw, we like Many types of peppers, if we are going to peel, we char them on flame stove top burners or on a propane flame grill, put them in a paper bag, roll up the bag to steam for 20-30 minutes, then the charred skin rubs/peels right off.
hi Steve, that's interesting to learn about the Vidalia onions. No, the stick is not wetted or oiled; the trick is to make sure the rod (metal or wood) is square if possible, or textured and a little uneven if it's round. This stops the dough from being too clingy. Also not having a too wet dough to begin with 😊🌺 best wishes, Vicky PS having an induction hob, I use the grill method for peppers 😀
I love love love this channel so much! And not only do i click on the subscribe button for more helpings of pasta grannies, but more helpings of camera men too 😍 aha
i subscribed your channel for origenal pasta history becouse i love how the food is travel from one place to hundreds miles away with sweet sour and hot chili changes 😍 Respect from Pakistan 🇵🇰 Where's from you ???
What a great sense of humour - I love it! Vicky, those onions and the paste-d’you think other sweet red onions and peppers would result in an approximation of Elisabeta’s dish?
hi Dora, yes quite a few of the recipes are vegan until the cheese is added 😀 You find fried and toasted breadcrumbs (with parsley and garlic but I wouldn't add them for this dish) in parts of southern Italy instead of cheese. And I even came across toasted and chopped hazelnuts as a finishing touch in Campania once. best wishes, Vicky
hi Nicky, I haven't been to Abruzzo for several years, it's true. It would be great to go back soon, pandemic permitting. I haven't done any film trips since October, when we went to Calabria. best wishes, Vicky
This dish looks amazing! I wanted to make it too, but then I realised I dont know how to make the sambal-like paste she made put of the pepper at minute 4:30. Can anyone help me?
she boils hot peppers (topepo pepper or chili pepper) and the lets it dry by the sun over a few days. When it's dry she takes them and makes the paste by squashing them
That's no easy paste to do. It requires right quantities of salt and sun drying I think. The best way for you to avoid this is tho sliced dried sweet chilis and throw them in the pan
hi Luca, Elisabetta boils the Topepo peppers (this are a fleshy variety), skins them, then purees them through a food mill so the seeds are left behind. She mixes salt (I don't know how much, but for tomato paste it's 10g of salt for every kilo of tomato), then spreads it on a tray and places it in the very hot sun. As with tomato paste, it's regularly stirred to aid evaporation and one ends up with a solid paste. I hope this helps. best wishes, Vicky
You Can Tell She Loves to Teach! ❤️
I love when the Grannies are talkative and no nonsense. "This is how it's done!" "Now eat it!"
That’s the Italian nonnas way...manga que ti fa benne!
@@alejandrae5605 Do you mean......”Mangia che ti fa bene !” . ;)
My grandparents were all Calabrese and this is exactly how we are. The other Italians call them "testa dura" or hard-headed because they are indeed no nonsense.
@@elisaastorino2881 e meno male che ci sono le nonne, se fossi per le. Mamma di oggi, sarebbero tutti diventati vegani vegetariani 😜
Evvia la Nonna da Nord a Sud
@@a.s.5343 assolutamente sì! ❤️
This nonna doesn't play.. My goodness she just SHOOK, SLAP, & BANG & the job was done! Yet the meal tasted so delicious. Another great one ❤🌹
Elisabetta is a gem! Bigger than life. Three onions per person, I like it!
Amazing job and thanks for giving voice to our Italian grannies. Alessandro from Calabria
She's very quick and straight to the point!😁
“She chops them roughly, using her Nona knife”. Jeeze, I love this stuff.
Nonna :)
🥰 Same And I was looking to see if someone commented on the "Nonna knife" quote. And you did! Thanks! If it was a brand I'd buy one but only if it had been previously used by a Pasta Granny!
@@chocolatesouljah you can find them pretty easily online and they're cheap - made in Italy too. I don't know of a particular brand, maybe Inox. I have very similar knives from Switzerland that I got at a local store and they're great. Very sharp so be careful of your hands... 😉
@@chocolatesouljah As Elisa suggests, you buy them at the local hardware stores throughout Italy for about 4 euros 😀
@@chocolatesouljah of you look up nonna knife in amazon they show up
Anything with fried onions gets my immediate attention. I must try this dish. Covid has me in the kitchen more than usual. Cooking, baking and blogging has alleviated some of the stress of home schooling my kids and being in doors more than ever before in my life. Food is always a good comforting friend ☺️
What I love the most of the se channel is the many ways I can just prepared a simple pasta dish. And the nonnas just remember me mine.
These videos have been a godsend this past year.
She looks like she was an Italian movie star in her younger days.
This looks soooooooo delicious!! I can't keep my eyes off of her hands. As beautiful as she is. Evivva le nonne!!!
This looks like a simple handmade pasta to try. I don't need a big board and rolling pin. Thanks for turning me on to handmade pasta. I honestly had never thought about it before. I want to get a board and rolling pin to try more! I love Pasta and the Grannies make it extra awesome. Each one has tasted so much!
My friends told me to watch Stanley Tucci's new show in Italy... yet another stuck-up celebrity going to trendy restaurants supposedly searching for the "real" Italy... Forget it! These nonnas are the real thing and their food is infinitely better than whatever those chefs dream up. I come from a Calabrese family so I'm glad to see another video from Calabria!
hi Elisa, there are about 10 more episodes to come from Calabria 😊 I read an interview with Stanley Tucci and he says his favourite cooking show is Pasta Grannies so I like him! 😀😀 best wishes, Vicky
This is too funny! My friend (we live in New York City) was in some trendy restaurant in Soho or Tribeca and texted me that she saw Stanley Tucci in the restaurant and I was like “who is that” and she was like “some guy with some show about food in Italy” and I was like “meh, I just watch Pasta Grannies”
@@andrewbecerra7651 that made me smile! I am so unimpressed with ST. Pasta Grannies is far and away the best show about Italian food!
Stanley doesn’t give off “stuck up celebrity” vibes to me but I agree that pasta grannies is a great channel for authenticity!💜
Totally agree, pasta Grannies are the real deal in Italian cooking.. They know what they're doing without all the latest kitchen gadgets and use them only when necessary that is if they have health issues.
It’s a rule “Nonas do not use cutting boards” boards are for rolling pasta hands are for slicing into “ I love the fact that you got sweet slow cooked onion and peppers without garlic interfering with the bright flavors. Something tells me that would not be a home where you would not clean your plate!
Elizabetta is a hoot! Great cook she made me smile 😊
Looks delicious! The woman can really get it going, simply beautiful!
Elisabetta is a gumptious woman! Love her spirit!!
Such energy and enthusiasm!!!! As always, so wonderful to watch and learn. Thanks, Vicki!!!
hi Didi, and as always it's our great pleasure 😊 best wishes, Vicky
My boyfriend brought home Tropea onions for the first time this week. They are my favorite onions now.
hi Brittany yes they are lovely and sweet 😊🌺 best wishes, Vicky
Taste best only from that area
That looks delicious! Bless you for sharing this lovely recipe 🌶
One of the most beautiful dishes I've seen on this channel!
I like this nonna’s energy & informative approach 👍🏼💕
" io cucino sempre abbondante! " Come tutte le Nonne italiane...😍😍😍😂😂😂.
Questa pasta deve essere deliziosa ! Queste cipolle sono molto dolci....🥰😋😋😋😋
I just love you guys... 💖
This nonna is so confident !
Friday's Pasta Grannies hype! I always love your show
Tropea’s red onions are so good ! You can eat a red onion pizza there (basically just tomato paste, mozzarella and onions).
She is a great cook. Another amazing video.
nonna stupenda
I don't like chili, but I love Tropea onions!!! Another italian masterpiece
Dai che i peperoncini calabresi sono una cosa speciale, non solo la cipolla di Tropea ! 😉
@@aris1956 purtroppo non sopporto il piccante. Il peperoncino è proprio la cosa peggiore per me. Inizio a tossire e piangere anche per una minima quantità
The sweetness from 3 onions apiece would tame any heat!
hi Fabio, for my palate I find a tiny bit of chilli is okay for some added subtle warmth, but I dislike it when chilli is allowed to be a flamethrower! best wishes, Vicky
Cmon not liking chili is like not liking whip cream on dessert
That's beautiful. That's Calabria in a bowl.
I made this over the weekend and it was outrageous. Very similair cooking method to Calabrian Rosetta Costantino's Red Tropea Onion Soup...only instead of the stock...you add the sauce. It's a keeper...
Your cameraman is fortunate to get to try these dishes. Another winner!
My folks were given some seedlings of Topepo Rosso peppers from their Calabrese neighbours. They managed to grow a lot of them. They’re sweet absolutely delicious raw in a salad or cooked in the oven, stuffed with rice & meat.
Are they growing them in the US or another country?
@@flowercook3915 they’re in Australia.
This Granny is funny with those chillies stuck in the dish!!! love her!:+)
Oh that looks delicious. She makes it look so simple to roll and remove that pasta from the skewer. I bet it takes lots of practice to do that! Love those gorgeous doors behind her. Patti
I love this Nonna and her pasta recipe!
This looks amazing. Buonisimo!
Simple. Wholesome. Utterly delicious!
Looks fantastic!!! She is wonderful!
Looks delicious! Now I know why my relatives in Sicily call red onions "cipudde calabrise".
Special soil and climate
I just bought the pasta grannies book! I love it. Thank you ❤️
One of my favorite styles of pasta!
I love watching these videos. I have my double zero flour and semolina flour in the freezer I have a brand new pasta machine but really need to finally try this!
So good!
She is wonderful and confident. I would bring a few bottles of local wine and sit and listen to her all day. She threw that together like she had a spare hour in between the 40 other things she had to do that day while we complain, "Why is this pizza delivery taking so long???" Thank you Vicky and team.
hi Greg, Elisabetta is a great character and a super efficient cook. She also makes her own salted anchovies and cantered through several recipes on using them. We'll have to go back, if she can fit us in 😊🌺 best wishes, Vicky
Beautiful lady, wonderful dish! Thank you!.
Love it!
I like the shape of the pasta. I think it’s a good combo. Especially with all that cheese.
This looks delicious! I will definitely try this one out soon!
So delicious. She has such beautiful hands.
Buonissimo 💜
She still has fast hands! Lovely to watch her cook!
Those knife skills. I could never.
You have to get to that age and have that manual practice and experience to do it. 😉
She's from the generation BEFORE cutting boards 😄
Great Locals and Food what can be Better than these Great Videos
Bravissima complimenti ❤️
No shortage of grannies and plenty of zero zero YUMMMM!!
Lucky cameraman. That sounds delicious!
I love your channel and your grannies!
Thank you Karen 😊🌺
Love all your videos❤️❤️
I luv this channel
I know I couldn't stop at just one plate
superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr starsssssssssssssssssssss of italy terra mia i viva molise mio pease
Ms. Vicky, very delicious looking recipe, looks rich, savory, & filling. In Appalichia, onions are a huge part of our diet, all types of onions are used, white, yellow, red, & the cream of the crop are Vidalia onions( sweet white onions) grown in a small region of Vidalia, Georgia, they are like San Marzano tomatoes are in roma/plum preference to folks that want the best of a product. btw, do they wet the stick with water or oil when rolling up so the pasta slides right off ?, God bless you all & please stay safe., btw, we like Many types of peppers, if we are going to peel, we char them on flame stove top burners or on a propane flame grill, put them in a paper bag, roll up the bag to steam for 20-30 minutes, then the charred skin rubs/peels right off.
hi Steve, that's interesting to learn about the Vidalia onions. No, the stick is not wetted or oiled; the trick is to make sure the rod (metal or wood) is square if possible, or textured and a little uneven if it's round. This stops the dough from being too clingy. Also not having a too wet dough to begin with 😊🌺 best wishes, Vicky PS having an induction hob, I use the grill method for peppers 😀
I love this channel. Thank you
I love this channel ! This looks delicious.
Looks delicious!
I love love love this channel so much! And not only do i click on the subscribe button for more helpings of pasta grannies, but more helpings of camera men too 😍 aha
Che bontà! 😍
Wow superb
😋😋😋😋
Look so delicious
A big like👍❤️
That looks great 👏🏻
TFS I hope she used the outer layer of onions in a stock...I am having nightmares of my mama saying stop wasting all of these onions 😱😩🤣😂
Onions are usually underrated, this dish makes them shine.
garlic and onion are king and queen of Italian cuisine
i subscribed your channel for origenal pasta history becouse i love how the food is travel from one place to hundreds miles away with sweet sour and hot chili changes 😍
Respect from Pakistan 🇵🇰
Where's from you ???
My mouth just watered as I watched... I would have put up a fight to taste. ;)
What a great sense of humour - I love it! Vicky, those onions and the paste-d’you think other sweet red onions and peppers would result in an approximation of Elisabeta’s dish?
Bravo
Yeahhhh Chilli Horns was the the best touch!!!!!!
Bellisimo
Bellisimo
Bellisimo x
Just found this channel and my metal health is better off because of it
I love how the meal was accidentaly vegan (okay minus the cheese in the end), great granny vibes 😄
hi Dora, yes quite a few of the recipes are vegan until the cheese is added 😀 You find fried and toasted breadcrumbs (with parsley and garlic but I wouldn't add them for this dish) in parts of southern Italy instead of cheese. And I even came across toasted and chopped hazelnuts as a finishing touch in Campania once. best wishes, Vicky
Great 👏 granny 💗 I like it 💞 love from Pakistan 🇵🇰 by ..... Hunger Solutions 👩🍳
You have to go to Puglia.. food is amazing too
hi Pia, it's been a couple of years since we filmed in Puglia - it would be great to return just as soon as we can. best wishes, Vicky
Thank you.
Let’s see more Andre.
Italian gang where you at!?
Vicky is living the superstar life, tbh.
Topepo is a pepper and it’s used in the sun dried paste?
I want an Italian Nona.
Ill be your camera man for a week if I get to eat the food for the week :)
When you use the flesh/skin of the pepper and not the seeds, you get flavor without annoying tang.
Mmmm
Andrea , mangia i peperoncini decorativi e poi mi dirai se picca😋😋😄😄
EH VIVA LA CALABRIA
Alessia Cara's family is from the Calabria region of Italy.
As is Michael Chiarello
@@flowercook3915 oh yeah, him too.
BACIO NONNAS ✨🤝🙏🙏🤌🤌💋🌷🤌👏👏🌺♥️💫🌟⛈🌧⭐️⭐️💫🌟🌟💐💐💐💐💐💐
Please visit abruzzo more please!
hi Nicky, I haven't been to Abruzzo for several years, it's true. It would be great to go back soon, pandemic permitting. I haven't done any film trips since October, when we went to Calabria. best wishes, Vicky
This dish looks amazing!
I wanted to make it too, but then I realised I dont know how to make the sambal-like paste she made put of the pepper at minute 4:30.
Can anyone help me?
*out of
she boils hot peppers (topepo pepper or chili pepper) and the lets it dry by the sun over a few days. When it's dry she takes them and makes the paste by squashing them
That's no easy paste to do. It requires right quantities of salt and sun drying I think. The best way for you to avoid this is tho sliced dried sweet chilis and throw them in the pan
Or just buy some sambal.
hi Luca, Elisabetta boils the Topepo peppers (this are a fleshy variety), skins them, then purees them through a food mill so the seeds are left behind. She mixes salt (I don't know how much, but for tomato paste it's 10g of salt for every kilo of tomato), then spreads it on a tray and places it in the very hot sun. As with tomato paste, it's regularly stirred to aid evaporation and one ends up with a solid paste. I hope this helps. best wishes, Vicky
Your camera-man looks kinda cute hehe
I prefer my fileja with some spicy 'nduja.