We hope you guys enjoy these recipes from our travels! Were there any other dishes from our trip you're dying to try? Let us know and we'll see if Eva can make it!
Eva, you’ve definitely gotten more comfortable with making these videos. The two of you have become true connoisseurs. I’m grateful for your informative videos! Please keep them coming! ❤️
Would love to see the real ricotta. Apparently there is a place called Bellweather Farms in California that does make sheep ricotta but last I checked their website said it was out of season. I guess sheep do not produce milk for as long a period as cows do. I’m waiting patiently!
Sheep will continue to produce milk if you continually milk them. However, if it is time for the lambs to be weaned the ewe will push them away until her milk dries up.
I’m ready to start a Sicilian goat farm and make real ricotta in California. Let’s goooo! (Slight issues: not a farmer, or cheese maker, and goats terrified me as a child and kind of still do.)
We raised goats when I was a kid... If they can survive our Canadian winters and thrive all over Africa I’m sure you can raise them. Goats are very smart though, so you need good fences
From a fellow Tucsonan, goats can do very well out here. The trick seems to making sure there is adequate shade/water/forage, etc. I've met a number of folks over the years who have them as pets.
@@PastaGrammar Just take your time and do the research. There may also be some local goat rescues that could provide some advice so you guys don't have to reinvent the wheel. (I work with a lot of animal folks in my field. Dunno if dms are a thing with TH-cam, but feel free to reach out if they are.)
Eva's hair looks particularly beautiful today. Great video and love that you recreated Italian recipes here and for the most part were able to find the right ingredients. Can't wait to see what you find out about the goats. Keep up the great work. Love you two and all your fun, informative videos.
So nice to see you stateside again. Your time in Italy was so diverse, loved the adventure. Today's recipes are not typical restaurant fare. Great to have something different to prepare during Lent. Also, want to try the dish for 19 March the Feast of St. Joseph. Eva, you are looking absolutely beautiful, relaxed, and happy! It suits you.
Always love watching your videos !! The traveling and seeing places and restaurants in Italy are AMAZING. But, I absolutely love seeing you at home in Arizona too. Thank you for taking us along for the fun 👏👏🎉🎉🎉
I absolutely love Peposo dell’impruneta. A little bit of ciabatta and a nice wine and it’s perfect 🤌 I have to say, Harper looks still tired from the long flight 🤣 but look at Eva, please… she looks so gorgeous. Her hair with the highlights from the sun, her face and her smile shine so bright (well, of course because that’s the power of Italy). She looks like a young girl. So beautiful 😍
The problem is that when in another country you reproduce the same dishes you ate in some Italian region, actually, they never taste the same as when you ate them in your country in Italy. It often happens to me that when I bring some home-made products from my little city in Italy, here in Germany, they never taste the same as they do when I eat them in my city.
Welcome back you crazy kids, and thanks so much for those wonderful videos from Italy. I was especially taken with the fish soup in the seaside village. You can try to recreate the ricotta in Tucson, but I think a key thing lots of people don't think about is the environment where the animals or food is raised. I would think there is something special in the air and land in Italy considering it is surrounded by water on 3 sides. Here in Mexico, la crema from the mountain pueblos is far superior to what you get in town. Thanks again.
I’m going to try making that first dish. You two crack me up. If the Arizona heat doesn’t kill them, get some goats. And yeah, I’d love to see you make any cheese, ricotta or otherwise.
I have become a devoted fan, I have always said that I should have been Italian, for the way that I love Italian food! I would love to see Ava do some dishes with roasted meats, such as a Porcetta or veal chops!
Best recipes so far. Wish we had had a chance to try those on our trip. One change for me, sans the chocolate chips...candied fruit instead. Very good on winning this challenge, Eva ❤️
Eva, you are a superb chef and a natural in front of the camera. Harper, you are quite talented in producing these videos. Regarding your independent film release in Los Angles: will you eventually make this film available to us for viewing? I look forward to Sundays to view your videos. Thanks!
Ah, I made the spaghetti alla scammaro after watching your video. Delicious! No longer afraid to add raisins (which I don't really like) to savory dishes. They transform into something amazing! Thank you
Boy oh boy any Italian beef stew is bound to be a winner but that looks insane. It amazes me how often Italian dishes have the ability to reduce me to tears - more than just mere ingredients, there is love & passion in there! Personal anecdote: My beloved old late friend & local Italian deli owner Carmello used to make this Italian beef stew and another pork one but only occasionally & I would pester him endlessly about them… anytime he made those were some of my biggest pleasures in life. He had a bit of a stand-offish demeanour which totally dissolved after he realised how passionate I was about the ingredients & his recipes. It was a huge honour that he taught me those recipes & now he’s gone I sometimes worry I’ll forget but every so often I manage to get close to how his one tasted which is a profound reminder of my friend who I can no longer see, hear or talk to. Kinda reminds me of the scene in Sopranos where Artie Bucco regains his passion for cooking by revisiting his dad’s old recipe book 🥺 So yeah…. Get your books out there asap please guys! Best of love, health & success to you both.
I can help on the goats. Look for goat breeds that are known to thrive in warm weather. Some, breeds are more natural to mountain areas and cold areas. So you want to avoid them. So look for ones from South Africa, Australia, New Zealand local to Arizona or in California or Mexico. Also, Goats do need shade, they need an indoor structure to go with outdoor space. Goats are also notorious escape artists. Meaning, cheap fencing isn't an option. You want to make sure your fence is at least flush with the ground and 8 ft tall. Because some goats can jump fences and others will rub against the fence until they lower it to a height they can jump. It also keeps them out of any garden you have, and they will destroy a garden if they get to it. You leave on a day trip to Mexico and come back in the evening and find out they took out your entire garden in 6 hours. Not to discourage you. Goats are very friendly animals, especially if you put in the work to build trust with them. Cute, love to play and are very affectionate. But I spent 4 1/2 years with them and there are some headaches in dealing with Goats. Also, they will need a lot of water. You will want to also make sure you clean out any water tubs and scrub them clean at a minimum of once a week. It would be a good idea to get a lot of water hose. Also, when it comes to a goats diet....they need a variety of foods to eat. Alfalfa is just one part of it, black oil sunflower seeds and a sweet corn cob mix are also needed. And each goat is going to eat a lot. Especially since you don't have any grass for them to graze on in addition to what you need for food. Also, build a food storage building just to hold the food, because you will want to make sure you have at least two weeks of food for them in backup. Because buying in bulk saves money and if there are any supply chain issues, you have enough to last a while (and it protects it from bad weather, be it rain or a sandstorm). Also, the goat poop. Don't see it as a waste. Though, you will want to clean it up. Because goats have worms. All of them have worm issues. Dewormer becomes your best friend. And they poop everywhere. But the poop is an excellent fertilizer for a garden and is a direct apply fertilizer. Meaning you don't have to let it break down before using it, like horse or cow poop. (Pig and Rabbit are also direct apply, just a little fyi). So, I hope this helps. And hopefully you do a part 2 of this because there were a lot more delicious foods you two ate in Italy.
Yes! I am allergic to cow's milk and I am always searching for goat's milk substitutes. On the rare occasions when I can find true goat's milk cheeses, they cost an arm and a leg. I would LOVE to know how to make goat's milk cheese at home! Oh please, pretty, pretty please 🙏Yes, you can raise goats in your backyard. Goats are perfectly happy in Arizona. Think about all of the places where people raise goats: the Middle East, the desert areas of India and China, and the driest parts of Africa. The only problem is that goats are a royal pain to take care of. They are demanding beasts, much more trouble than say, backyard chickens or keeping bees. For one thing, they are frequently banned because they are quite noisy. Best to find a local farmer who will sell you the milk, IMHO. Best of luck to you and keep up the good work!
Plenty of goats here in the UAE, especially Ras al Khaimah (aka Ras al Kh-insert goat sound- mah🤣). Pretty sure the weather is similar to Arizona although RAK is slightly mountainous and will have cooler spots.
Regarding of goats and sheep. If you can procure in the middle east. They raise their sheep and goats at the desert. So yes you can raise sheep and goat there in your place.
@pastagrammar as we have already talked about you MUST come to Valencia for San Giuseppe!! I will show you all Valencian traditions and the story of San Giuseppe to Harper 😜. See you soon! Miss you guys!
sono tornato adesso da una lunga passeggiata sulla montagna che sovrasta la mia città,Prato. Mi sono messo a guardare il vostro video,e sono rimasto esterrefatto nel vedere la montagna su cui mi trovavo stamani,ripresa sullo sfondo del Duomo di Firenze,il colle sopra la cupola si chiama Cantagrilli, quello sopra il campanile di Giotto ,è la Retaia ,fanno entrambi parte della catena della Calvana,sui pascoli sommitali pascolano pecore,capre e mucche, ma anche una bella mandria di cavalli selvaggi.
I made the Spaghetti alla Scammaro because it has all my favorite ingredients and it did not disappoint at all! It could be up there with my favorite pasta recipes, another gift of La Cucina Povera! Thanks for posting it :)
My first taste of Peposo dell'Impruneta was at this osteria in Lornano which has sadly closed where Nonna first served the sugo over Picci (I begged and she eventually said allora) and then the actual stew with homemade foccacia that had more or less just come out of the forno. I. JUST. DIED! Her ribolitta was also to die for...maybe we can get a video on how to properly make ribolitta?
Hello! I just made spaghetti allo scammaro and it was fantastic. Next time I will reduce the amount of capers and olives, but what a delicious lunch. The raisins were just the right amount of sweetness. Chefs kiss. Ciao
I'm glad you showed the Peoso recipe. I tried another recipe that I found on line (supposedly authentic) and was not happy with the results. That recipe only had pepper and (optional) bay leaf for seasoning, no tomato, and did not say anything about marinating, though it did call for wine to be added before cooking. The result tasted faintly of beef and a bit more strongly of pepper, and it wasn't good. After seeing the way Eva makes it, I just might give it another shot. I should have known to come to the right source for something truly authentic. Thanks so much, Eva!
Hi Harper, Ciao Eva. Thanks for all the wonderful videos you share with us. Quick comment, you can buy terracota dishes in some Mexican grocery shops. For those who are looking g for these. Buo apetito !
1:46 Wow! I just made a Thai inspired veggie chow mein with spaghetti noodles with a peanut, ginger, garlic, honey, bbq and chilli sauce and added mixed nuts and sweetened dried cranberries and the result was quite tasty!
@@PastaGrammar Yes it was! I used to use ramen noodles, but I am trying to get away from the fried noodles, so spaghetti (which as you pointed out was inspired by the Chinese) was a cheap alternative.
Awesome I love love Italian food I'm going to try the beef, I see that you used a terracotta pot for the beef I bought a terracotta pot for beans that I could probably use but I've got to figure out how to season it I've heard a few ways to season it but not sure exactly which one to do, how do you season your terracotta.
Goats are the number one domesticated livestock animal in the Negev and Sinai deserts. So you absolutely can raise goats in a hot environment. Just make sure to get a breed that is accustomed to hot temperatures. I don’t know about dairy goats, but meat goats raised in Nevada require 4 pounds of food per day.
Make ricotta with fig juice or spoon of winegar. Recipe Is simplex: put Whey and less milk in pot, boil over 80°C and addacidifying agent (lemon juice, fig juice or winegar) and wait until float ricotta flakes
Ever since you first pointed out that Sicilian ricotta is made from sheep’s milk, I’ve been on a mission. I’ve been to Sicily to visit the town where my grandfather was born. On the ferry, we ate cannoli. I didn’t know what made them so different until you mentioned sheep milk. It’s easy to get goat milk here in Ohio. I tried making ricotta with 2 thirds cow milk- 1 third goat milk. I used a TH-cam recipe. It was way too creamy. I tried to get real ricotta from the whey. I managed to collect a tiny bit. It was better than the pseudo-ricotta I made to get the whey. Anyway, yeah, let’s have ricotta training. Thanks. We really appreciate you folks.
Arizona has its own breed of goats. In fact, Arizona has lots of goats. Why don't you try creating your own ricotta with the goat milk from Arizonian goats? Visiting a goat farm and maybe a cheese maker in AZ and then create your Ricotta - that would be super-fun to watch! It's not going to be authentic ricotta because of the crazy amount of food regulations in Italy. But you can just call it "Arizonian Ricotta" and won't lose Harper's Visa for Italy :)
Being a man, healthy and in shape, living to enjoy, eating delicious food, marry a woman who happens to love eating delicious food and is an amazing cook, that is the recipe for a perfect match a happy marriage. You both are a beautiful couple, There's not greater joy in life than being together with your oved one and enjoying together some delicious food. I love food, so does my wife and we're both good cooks, I'm french and she's american from italian ancestry, you can imagine how life is beautiful for us.
Great video as always! Are you guys planing on another roadtrip? I would love to see Eva try american bbq and a big steak that could challenge la bistecca fiorentina ❤️🥰.. Greetings 👋🏻🙂
Great video, as always. :) when the terracotta pot came out, I told my wife that every time that pot comes out I freak out. Terracotta can have lead. Then you said it's fro MX. There have been problems with lead in Mexican products in the past. Have you tested it for lead? If you haven't, I suggest you do it.
We have an Italian neighborhood in St. Louis that is called “The Hill” the . I am able to get a delicious Ricotta at the Italian grocery store. It is so much better than the Ricotta at the “regular” store. I love the recipes in this video!!!
It's not the same, Susan. The only place I've gotten sheep's milk ricotta in the U.S. was in Wisconsin, and Illinois from a small purveyor, and only a few times.........and that was several years ago. *SO* sad!!! :( :D
Eva & Harper! Can I suggest Rosetta Costantino? She has written a few WONDERFUL books on Calabria. Her father and family were shepherds- she has a ricotta recipe which is AMAZING made in the traditional way- and with rennet. She's in California. I would LOVE to see a cross over with you guys and Rosetta. She's brilliant and I am sure you would all have sooo much in common. She has 2 books which I love- My Calabria and Southern Italian Desserts. In the first, she has a recipe for rennet and many Calabrian cheeses. I'll bet you guys can make sheep and goat ricotta together!🤩 A presto, Thom
Love!! And btw... Have you tried to source out goat or sheep milk? I know there are farms that do have it in Arizona... Just check it out!! You'll also need some rennet , also easy to source from a cheese making supply shop... Mandi! 👌
Yes, the Ricotta here in America is not always in a descent category lol. Resturant supply stores do have higher quality products; which I've had, yet, the one my family makes every year for Easter is brilliant! It would be a delicious experience and perhaps I'll learn more about other regional forms in action. I'm used to the more centralized version as my father is from la provincia di Frosinone.
that stew looks alot like our carbonades flamande except we use brown beer, looks delicious, here we put the meat first on a high heat to get the caramelization going and then we put brown beer and scrape it off so it goes in the sauce creates a very nice flavour
I buy raw goat’s milk every so often for ricotta. We use vinegar, and any whey goes into bread. It is SO different from the stuff in supermarkets. Love your videos ~ new subscribers.
I find teracotta pots in Mexican, peruvian, ecuadorian specialty stores and Indian specialty stores. Amazon, wayfair are also good places to check for everything.
We hope you guys enjoy these recipes from our travels! Were there any other dishes from our trip you're dying to try? Let us know and we'll see if Eva can make it!
Pampanella would be nice
Eva's aglio e olio recipe, and pasta alla gricia
Would love to see y'all make real ricotta
You guys should try requesón usually found in Latin grocery stores it could resemble Italian ricotta better
Im trying the first one, most likely next week since its like breathing for me to make pasta during the weekend. Ill post the results on Facebook :)
You always know how to make me hungry with top italian food
You make us all hungry as well Vincenzo.
Eva, you’ve definitely gotten more comfortable with making these videos. The two of you have become true connoisseurs.
I’m grateful for your informative videos! Please keep them coming! ❤️
EVA IS THE ABSOLUTE QUEEN OF ITALIAN COOKING🤩🤩🤩🤩🤩🤩🤩🤩
Greetings: ( USA 🇺🇸: btw: Mr. Fabulous Harper and Ms. Lovely 😊 Eva , thank you: again, Mr. Fabulous Harper and Ms. Lovely 😊 Eva, thank you
Greetings: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding
Greetings: ( USA 🇺🇸) : btw: Enormous Hug 🤗, ❤️ Love, Be very, very, very safe and, in thanksgiving, GOD BLess
Would love to see the real ricotta. Apparently there is a place called Bellweather Farms in California that does make sheep ricotta but last I checked their website said it was out of season. I guess sheep do not produce milk for as long a period as cows do. I’m waiting patiently!
Sheep will continue to produce milk if you continually milk them. However, if it is time for the lambs to be weaned the ewe will push them away until her milk dries up.
Oh that's the reason! Cuz I've been looking for it everywhere 😢
I’m ready to start a Sicilian goat farm and make real ricotta in California. Let’s goooo!
(Slight issues: not a farmer, or cheese maker, and goats terrified me as a child and kind of still do.)
Do it! We need the real thing! 😂
You got this! We believe in you!
Yes yes yes!
We raised goats when I was a kid... If they can survive our Canadian winters and thrive all over Africa I’m sure you can raise them. Goats are very smart though, so you need good fences
I can only imagine this ending for me the way it did for Ralph Ineson's character in "The Witch."
From a fellow Tucsonan, goats can do very well out here. The trick seems to making sure there is adequate shade/water/forage, etc. I've met a number of folks over the years who have them as pets.
Good to know!
@@PastaGrammar Just take your time and do the research. There may also be some local goat rescues that could provide some advice so you guys don't have to reinvent the wheel. (I work with a lot of animal folks in my field. Dunno if dms are a thing with TH-cam, but feel free to reach out if they are.)
You both are a gift! Thank you for blessing us! YES TO THE RICOTTA RECIPE!!
YES make Ricotta! That would be so interesting to see.
Welcome Harper and Eva! Loved seeing you guys in Italy and look forward to your home cooking shows again!
This is my favorite part of Sunday night. I love looking forward to these videos! Keep it up!
Eva's hair looks particularly beautiful today.
Great video and love that you recreated Italian recipes here and for the most part were able to find the right ingredients.
Can't wait to see what you find out about the goats.
Keep up the great work. Love you two and all your fun, informative videos.
So nice to see you stateside again. Your time in Italy was so diverse, loved the adventure. Today's recipes are not typical restaurant fare. Great to have something different to prepare during Lent. Also, want to try the dish for 19 March the Feast of St. Joseph. Eva, you are looking absolutely beautiful, relaxed, and happy! It suits you.
So happy to see my favorite dessert well known also abroad, thanks guys !!
Always love watching your videos !!
The traveling and seeing places and restaurants in Italy are AMAZING. But, I absolutely love seeing you at home in Arizona too.
Thank you for taking us along for the fun 👏👏🎉🎉🎉
Welcome Home Eva and Harper! Grazie for sharing your adventures with us! Ciao, Al from Sarasota, Florida 🇺🇸🌞🌴🌊🇮🇹
Ciao from Tucson, Arizona!
I absolutely love Peposo dell’impruneta. A little bit of ciabatta and a nice wine and it’s perfect 🤌 I have to say, Harper looks still tired from the long flight 🤣 but look at Eva, please… she looks so gorgeous. Her hair with the highlights from the sun, her face and her smile shine so bright (well, of course because that’s the power of Italy). She looks like a young girl. So beautiful 😍
The problem is that when in another country you reproduce the same dishes you ate in some Italian region, actually, they never taste the same as when you ate them in your country in Italy. It often happens to me that when I bring some home-made products from my little city in Italy, here in Germany, they never taste the same as they do when I eat them in my city.
Thanks for sharing some recipes from your Italian tour. I really enjoyed the history and background information too.
Welcome back you crazy kids, and thanks so much for those wonderful videos from Italy. I was especially taken with the fish soup in the seaside village. You can try to recreate the ricotta in Tucson, but I think a key thing lots of people don't think about is the environment where the animals or food is raised. I would think there is something special in the air and land in Italy considering it is surrounded by water on 3 sides. Here in Mexico, la crema from the mountain pueblos is far superior to what you get in town. Thanks again.
Yeah, seafood is tough here! Definitely Eva’s least-favorite aspect of Arizona
@@PastaGrammar I lived in New Mexico for 25 years, I can relate. Thanks again for all of your hard work on these vids.
Goats can survive almost anywhere; make the ricotta! You two are enriching so many peoples lives... long may it continue.
They certainly are & gets rather testy when the mood strikes 🤣
I’m going to try making that first dish. You two crack me up. If the Arizona heat doesn’t kill them, get some goats. And yeah, I’d love to see you make any cheese, ricotta or otherwise.
I have become a devoted fan, I have always said that I should have been Italian, for the way that I love Italian food! I would love to see Ava do some dishes with roasted meats, such as a Porcetta or veal chops!
As much as I love seeing your Italian adventures, I missed your cooking and recipes. Glad you are home.
I love.the fact that you bring the dishes. Both sound delicious
Eva tops in cooking.
Eva é l'essenza della cucina. La ama e si vede. Sono fiero di voi ragazzi.
Welcome home! Thanks for sharing another great video. I was was wondering what cut of beef you used, Eva to make the stew with.
Love it Guys!!! Welcome home ❤️
Best recipes so far. Wish we had had a chance to try those on our trip. One change for me, sans the chocolate chips...candied fruit instead. Very good on winning this challenge, Eva ❤️
Eva, you are a superb chef and a natural in front of the camera.
Harper, you are quite talented in producing these videos. Regarding your independent film release in Los Angles: will you eventually make this film available to us for viewing?
I look forward to Sundays to view your videos. Thanks!
Thank you! And yes, it should be available online after the festival circuit!
These dishes look amazing, especially the Peposo dell'Impruneta. I hope I spelled it correctly.
Ah, I made the spaghetti alla scammaro after watching your video. Delicious! No longer afraid to add raisins (which I don't really like) to savory dishes. They transform into something amazing! Thank you
Great channel I found you through Vincenzo's plate channel and I'm definitly enjoying it here :) Keep up the great work.
Of course we’d love to see you make real ricotta.
Boy oh boy any Italian beef stew is bound to be a winner but that looks insane. It amazes me how often Italian dishes have the ability to reduce me to tears - more than just mere ingredients, there is love & passion in there!
Personal anecdote: My beloved old late friend & local Italian deli owner Carmello used to make this Italian beef stew and another pork one but only occasionally & I would pester him endlessly about them… anytime he made those were some of my biggest pleasures in life.
He had a bit of a stand-offish demeanour which totally dissolved after he realised how passionate I was about the ingredients & his recipes. It was a huge honour that he taught me those recipes & now he’s gone I sometimes worry I’ll forget but every so often I manage to get close to how his one tasted which is a profound reminder of my friend who I can no longer see, hear or talk to.
Kinda reminds me of the scene in Sopranos where Artie Bucco regains his passion for cooking by revisiting his dad’s old recipe book 🥺
So yeah…. Get your books out there asap please guys!
Best of love, health & success to you both.
I can help on the goats. Look for goat breeds that are known to thrive in warm weather. Some, breeds are more natural to mountain areas and cold areas. So you want to avoid them. So look for ones from South Africa, Australia, New Zealand local to Arizona or in California or Mexico.
Also, Goats do need shade, they need an indoor structure to go with outdoor space.
Goats are also notorious escape artists. Meaning, cheap fencing isn't an option. You want to make sure your fence is at least flush with the ground and 8 ft tall. Because some goats can jump fences and others will rub against the fence until they lower it to a height they can jump.
It also keeps them out of any garden you have, and they will destroy a garden if they get to it. You leave on a day trip to Mexico and come back in the evening and find out they took out your entire garden in 6 hours.
Not to discourage you. Goats are very friendly animals, especially if you put in the work to build trust with them. Cute, love to play and are very affectionate.
But I spent 4 1/2 years with them and there are some headaches in dealing with Goats.
Also, they will need a lot of water. You will want to also make sure you clean out any water tubs and scrub them clean at a minimum of once a week. It would be a good idea to get a lot of water hose.
Also, when it comes to a goats diet....they need a variety of foods to eat. Alfalfa is just one part of it, black oil sunflower seeds and a sweet corn cob mix are also needed. And each goat is going to eat a lot. Especially since you don't have any grass for them to graze on in addition to what you need for food.
Also, build a food storage building just to hold the food, because you will want to make sure you have at least two weeks of food for them in backup. Because buying in bulk saves money and if there are any supply chain issues, you have enough to last a while (and it protects it from bad weather, be it rain or a sandstorm).
Also, the goat poop. Don't see it as a waste. Though, you will want to clean it up. Because goats have worms. All of them have worm issues. Dewormer becomes your best friend. And they poop everywhere. But the poop is an excellent fertilizer for a garden and is a direct apply fertilizer. Meaning you don't have to let it break down before using it, like horse or cow poop. (Pig and Rabbit are also direct apply, just a little fyi).
So, I hope this helps.
And hopefully you do a part 2 of this because there were a lot more delicious foods you two ate in Italy.
Wow!! Amazing information❤️
I don't plan on having goats (although one who could get along with my dogs would be nice!) but somehow I really enjoyed your infos! 👍😊
Yes! I am allergic to cow's milk and I am always searching for goat's milk substitutes. On the rare occasions when I can find true goat's milk cheeses, they cost an arm and a leg. I would LOVE to know how to make goat's milk cheese at home! Oh please, pretty, pretty please 🙏Yes, you can raise goats in your backyard. Goats are perfectly happy in Arizona. Think about all of the places where people raise goats: the Middle East, the desert areas of India and China, and the driest parts of Africa. The only problem is that goats are a royal pain to take care of. They are demanding beasts, much more trouble than say, backyard chickens or keeping bees. For one thing, they are frequently banned because they are quite noisy. Best to find a local farmer who will sell you the milk, IMHO. Best of luck to you and keep up the good work!
Plenty of goats here in the UAE, especially Ras al Khaimah (aka Ras al Kh-insert goat sound- mah🤣). Pretty sure the weather is similar to Arizona although RAK is slightly mountainous and will have cooler spots.
You guys need to go to RI and shop more of the Italian markets there, Rhode island has real ricotta
Regarding of goats and sheep. If you can procure in the middle east. They raise their sheep and goats at the desert. So yes you can raise sheep and goat there in your place.
@pastagrammar as we have already talked about you MUST come to Valencia for San Giuseppe!! I will show you all Valencian traditions and the story of San Giuseppe to Harper 😜. See you soon! Miss you guys!
Miss you too Juan and yes, we will come! ♥️
Ahhhhh welcome home you two. Fantastic and very educational videos from your trip !!!! My votes in on trying to make some real Ricotta 🤙
Very nice video with 3 great dishes, and I see that you shoot with a Mamiya C330 (so do I). Excellent choice for medium format film photography!
Yes, yes, yes to making ricotta!
sono tornato adesso da una lunga passeggiata sulla montagna che sovrasta la mia città,Prato. Mi sono messo a guardare il vostro video,e sono rimasto esterrefatto nel vedere
la montagna su cui mi trovavo stamani,ripresa sullo sfondo del Duomo di Firenze,il colle sopra la cupola si chiama Cantagrilli, quello sopra il campanile di Giotto ,è la Retaia ,fanno entrambi parte della catena della Calvana,sui pascoli sommitali pascolano pecore,capre e mucche, ma anche una bella mandria di cavalli selvaggi.
I made the Spaghetti alla Scammaro because it has all my favorite ingredients and it did not disappoint at all! It could be up there with my favorite pasta recipes, another gift of La Cucina Povera! Thanks for posting it :)
Pasta grammar is the GOAT.
As in greatest of all time cooking channel
When Harper started showing the pots🤣🤣🤣🤣 please make ricotta!!!!!!!!
Interesting to learn more about ricotta, Sfincia di San Giuseppe was my favourite one. And I'd love to see you making real ricota!
My first taste of Peposo dell'Impruneta was at this osteria in Lornano which has sadly closed where Nonna first served the sugo over Picci (I begged and she eventually said allora) and then the actual stew with homemade foccacia that had more or less just come out of the forno. I. JUST. DIED!
Her ribolitta was also to die for...maybe we can get a video on how to properly make ribolitta?
Ciao ! I have the impression that you know both Tuscany and the typical Tuscan dishes well. Saluti e….. Buon appetito ! 👋 😊
You guys should try requesón usually found in Latin grocery stores it could resemble Italian ricotta better
Hello! I just made spaghetti allo scammaro and it was fantastic. Next time I will reduce the amount of capers and olives, but what a delicious lunch. The raisins were just the right amount of sweetness. Chefs kiss. Ciao
I love that you mentioned Sicily!!
I'm glad you showed the Peoso recipe. I tried another recipe that I found on line (supposedly authentic) and was not happy with the results. That recipe only had pepper and (optional) bay leaf for seasoning, no tomato, and did not say anything about marinating, though it did call for wine to be added before cooking. The result tasted faintly of beef and a bit more strongly of pepper, and it wasn't good. After seeing the way Eva makes it, I just might give it another shot. I should have known to come to the right source for something truly authentic.
Thanks so much, Eva!
This is the best channel on youtube. There . I said it. The best !
Ava should be on master chef!!!
Hi Harper, Ciao Eva. Thanks for all the wonderful videos you share with us. Quick comment, you can buy terracota dishes in some Mexican grocery shops. For those who are looking g for these. Buo apetito !
Any updates on a cookbook?? Lol… your channel,Vincenzo’s plate and chef Jean Pierre are my favorite cooking channels hands down without question!
Long time subscriber, long time fan, your channel just keeps getting better and better. Love you guys x
I would love to see you attempt to make real ricotta. That would be interesting
I second that!!! I would love to see that
Thank You guys! I loved the food, now I'm hungry... gonna make some old fashion grandma pasta.
Your choice of music is really nice ,I love it
The food looks great but it's the music that gets me. Not sure where you guys source your tunes but I love them.
1:46 Wow! I just made a Thai inspired veggie chow mein with spaghetti noodles with a peanut, ginger, garlic, honey, bbq and chilli sauce and added mixed nuts and sweetened dried cranberries and the result was quite tasty!
That sounds yummy!
@@PastaGrammar Yes it was! I used to use ramen noodles, but I am trying to get away from the fried noodles, so spaghetti (which as you pointed out was inspired by the Chinese) was a cheap alternative.
Awesome I love love Italian food I'm going to try the beef, I see that you used a terracotta pot for the beef I bought a terracotta pot for beans that I could probably use but I've got to figure out how to season it I've heard a few ways to season it but not sure exactly which one to do, how do you season your terracotta.
Goats are the number one domesticated livestock animal in the Negev and Sinai deserts. So you absolutely can raise goats in a hot environment.
Just make sure to get a breed that is accustomed to hot temperatures.
I don’t know about dairy goats, but meat goats raised in Nevada require 4 pounds of food per day.
This might actually be the perfect solution for an ongoing problem: Calabrians don’t know how to cook for less than 30 people. Only 4 lbs? DONE 😂
Make ricotta with fig juice or spoon of winegar. Recipe Is simplex: put Whey and less milk in pot, boil over 80°C and addacidifying agent (lemon juice, fig juice or winegar) and wait until float ricotta flakes
Ever since you first pointed out that Sicilian ricotta is made from sheep’s milk, I’ve been on a mission. I’ve been to Sicily to visit the town where my grandfather was born. On the ferry, we ate cannoli. I didn’t know what made them so different until you mentioned sheep milk. It’s easy to get goat milk here in Ohio. I tried making ricotta with 2 thirds cow milk- 1 third goat milk. I used a TH-cam recipe. It was way too creamy. I tried to get real ricotta from the whey. I managed to collect a tiny bit. It was better than the pseudo-ricotta I made to get the whey. Anyway, yeah, let’s have ricotta training. Thanks. We really appreciate you folks.
Heck yeah I would love to see you guys make Ricotta! Also, does Eva make a cold pasta salad?
Nice big outdoor area you have there. You guys can have a little citrus and pomegranate orchard! Both will provide yields within a year or two.
You’ve both changed your hair. Eva I love the colour in yours, it warms up your skin tone and Harper, I love your Elvis style quiff and cut. ☺️
You guys might already know but....Roma Imports is a great place to investigate in Tucson for Italian ingredients. What a great channel, thank you!
The ricotta in Dasa is the stuff of dreams. The best ricotta I've ever had, and what I'll always compare any other ricotta to.
Yes I would love to see you make ricotta. Thank you guys great video.
You could cook the Peposo dell'Impruneta in a tagine. They're easily purchased on Amazon. It's ideal for stews.
Absolutely! Try!
THANK YOU!! 😊 You made the PEPOSO! 😋 Bon Appetito! 🍷
I want to know how Eva styles her hair, cause I find. It difficult to focus on anything else, it’s GLORIOUS 😍
The new hair look of Eva is sooo beautiful ❤️❤️
Arizona has its own breed of goats. In fact, Arizona has lots of goats. Why don't you try creating your own ricotta with the goat milk from Arizonian goats? Visiting a goat farm and maybe a cheese maker in AZ and then create your Ricotta - that would be super-fun to watch!
It's not going to be authentic ricotta because of the crazy amount of food regulations in Italy. But you can just call it "Arizonian Ricotta" and won't lose Harper's Visa for Italy :)
Just love you guys!!!
So fun!
EVA MAKES EVERYTHING BETTER.....Eva is such an amazing CHEF that Italy is now LESS ITALIAN since Miss Eva left.
I am so making these dishes!!!
Being a man, healthy and in shape, living to enjoy, eating delicious food, marry a woman who happens to love eating delicious food and is an amazing cook, that is the recipe for a perfect match a happy marriage. You both are a beautiful couple, There's not greater joy in life than being together with your oved one and enjoying together some delicious food. I love food, so does my wife and we're both good cooks, I'm french and she's american from italian ancestry, you can imagine how life is beautiful for us.
Thank you Eva I’m going to make all of these recipes
Hello Harper! There are some goat breeders in the Arizona area! I suggest looking at Weed em and Reap or Blue Cactus Dairy Goats on youtube!
Great video as always!
Are you guys planing on another roadtrip?
I would love to see Eva try american bbq and a big steak that could challenge la bistecca fiorentina ❤️🥰..
Greetings 👋🏻🙂
Great vibes both of You, as I sald yet.. N.1
Great video, as always. :) when the terracotta pot came out, I told my wife that every time that pot comes out I freak out. Terracotta can have lead. Then you said it's fro MX. There have been problems with lead in Mexican products in the past. Have you tested it for lead? If you haven't, I suggest you do it.
We have an Italian neighborhood in St. Louis that is called “The Hill” the . I am able to get a delicious Ricotta at the Italian grocery store. It is so much better than the Ricotta at the “regular” store.
I love the recipes in this video!!!
It's not the same, Susan. The only place I've gotten sheep's milk ricotta in the U.S. was in Wisconsin, and Illinois from a small purveyor, and only a few times.........and that was several years ago. *SO* sad!!! :( :D
@@RDrakeSans1 Hi, I’m in Chicago… where did you get the ricotta?
@@xine91468 At Caputo's, and at a now defunct restaurant named "Isle of Sicily".
It might be real. I believe you susan.
Probably cow’s milk. I’ll have to ask them.
Welcome back home Eva and Harper.
Eva & Harper! Can I suggest Rosetta Costantino? She has written a few WONDERFUL books on Calabria. Her father and family were shepherds- she has a ricotta recipe which is AMAZING made in the traditional way- and with rennet. She's in California. I would LOVE to see a cross over with you guys and Rosetta. She's brilliant and I am sure you would all have sooo much in common. She has 2 books which I love- My Calabria and Southern Italian Desserts. In the first, she has a recipe for rennet and many Calabrian cheeses. I'll bet you guys can make sheep and goat ricotta together!🤩 A presto, Thom
i really like eva's hair in this video! looks like you guys got some sun!
Love!! And btw... Have you tried to source out goat or sheep milk? I know there are farms that do have it in Arizona... Just check it out!! You'll also need some rennet , also easy to source from a cheese making supply shop... Mandi! 👌
Yes, the Ricotta here in America is not always in a descent category lol. Resturant supply stores do have higher quality products; which I've had, yet, the one my family makes every year for Easter is brilliant! It would be a delicious experience and perhaps I'll learn more about other regional forms in action. I'm used to the more centralized version as my father is from la provincia di Frosinone.
I hope that you guys write a cookbook. With all the little anecdotes and by region.
I also had peposo when I was in Florence and I’m so excited to try to make this!
that stew looks alot like our carbonades flamande except we use brown beer, looks delicious, here we put the meat first on a high heat to get the caramelization going and then we put brown beer and scrape it off so it goes in the sauce creates a very nice flavour
I buy raw goat’s milk every so often for ricotta. We use vinegar, and any whey goes into bread. It is SO different from the stuff in supermarkets. Love your videos ~ new subscribers.
I find teracotta pots in Mexican, peruvian, ecuadorian specialty stores and Indian specialty stores. Amazon, wayfair are also good places to check for everything.