Happy Carnevale! Would you guys dare to eat this? 😜 Thanks Opera for sponsoring this video! Download Opera for free using opr.as/02-Opera-Browser-PastaGrammar
Despite the squeamish ness I'm still keen to try the chocolate pudding but selling liquid pork blood is more or less banned in Ireland:( Can any substitute such as powdered blood work? How do you find pork blood when in Italy?
You're a brave man Harper. I skipped large parts of the video, so that it wouldn't put me off my breakfast. 😮 I tried to think happy thoughts, like the ciopinno I had, for the first time, at an actual Italain restaurant in Costa Mesa yesterday. I had the waiter try and help me with some pronunciations I'm having trouble with in Rosettastone. The gli in gli oumini I'm really struggling with.
Having grown up in the rural south of the U.S., Harper saying he is an adventurous eater, but being afraid to eat pig's ears and pig's feet strikes me as hilarious. Those parts are rather tame compared to the pig intestines (chitterlings) and pig brains that we also ate when I was growing up. As we say in the south, we eat every part of the pig except the squeak. I find it interesting that the seasonings of peppercorns, bay leaves, and cloves used in this recipe are also seasonings we often use in cooking pork in the south. The resulting dish looked delicious to me.
I'm from Massachusetts and I felt the same. I love fried pig ears , salted pig tails, pigs, cows , and chicken feet in stews. I'm of Italian ancestry and grew up in a very culturally diverse city, so I guess I had alot more exposure. But yea as far as "adventurous" goes these are just the basics lol
It's also worth mentioning that that, "Sì, Arper," comes much more naturally for her to say it almost always in Italian than in English. For her while speaking in English, putting some Italian things in the middle, it is very natural.
By the way, she, as in my case, has been a teacher, and so when we answer some questions or explain something, the teacher inside us always comes out a little bit. 😊
@@aris1956 wasn't making fun. I love her accent. Though, it did take a while to figure out that when she says "for a night" she actually means fahrenheit! I love all the hand gestures. Never met a real Italian that could talk without them!
@@Jessejrt1. Being also Italian like Eva and also from southern Italy like her, of course I have to agree with you. Because for us Italians to speak and not use our hands a little bit (of course then there are also those who exaggerate with their hands), it seems that our speech doesn't make sense, it seems as if a robot is speaking. We, certain expressions we have to accompany them with certain hand gestures. It is also a way to feel more “alive” in speaking. Maybe it is part of the passion we Italians put into the things we do. 😊
@@aris1956 don't get me wrong, I love all people everywhere. I just really adore the Italians and the way they talk with their hands. I watched an episode with "Arper" where Eva was drinking. By the end, I thought she was going to knock him him out accidentally, her hands flying everywhere. Anyway, Buon appetito and kép those hands in motion! I love it!
My grandparents had a farm, when butchering an animal nothing was ever wasted. Headcheese and pickled pigs feet were my favorite. Homemade lard is awesome. I love the fact that Eva is not afraid of salt or oil. The sacrifice is a good sacrifice..Bravo Eva
@@gohabs9 ...Not really 😅. It depends on how wealthy they were. Poor people would cook in wine.. As you go upper in the money layers, you'd move towards wine + lard, lard, lard + oil and oil. 🙂 In my family we used either lard or oil AND wine. 🙂
I live just north of NY City among a very diverse ethnic population, & I've had All these ingredients available in my home town. Growing up half Tuscan Dad, (Lucca) & Mom, Sicilian (Ragusa) I've eaten this my entire life, & still make it to this day at age 74. To me , the Pig is the most valuable animal on earth !
Pig ears and pig trotters are eaten matter-of-factly in so many cultures. They are best sources of collagen and so healthy for the bones. Also, Stanley Tucci said his mom used to put a pig foot in her pot of homemade Italian tomato sauce for the desired texture/consistency/viscosity.
Pigfeet serves as a good source of collagen; nutrition for skin, bones, joints, and hair. Instead, people pay $$$ for topical products that aren't nearly as effective.
Pig trotters and ears are a delicacy over here in France. Boil them for a long time in a broth with onion garlic leek and carrot (at least 3 hours).Then with trotters you can bread them and grill them in the oven, served with French fries and Bearnaise sauce. Ears you fry them in a pan with onion garlic and parsley and drizzle some vinegar over thembefore serving. Delicious! Very sticky due to the high levels of collagene
In Piedmont they make Batsoà: trotters are first boiled in eater and vinegar, then deboned, dredged with flour, rolled in egg, breaded, and fried (they spatter angily).
Not forgetting the corkscrew tails, the exquisite snout, the spleen, the cheeks, tongue, the eyelids and the coucougnettes. tout est bon dans le cochon.
Complimenti per la pronuncia, Eva. Sei la prima persona dall'Emilia in giù a cui sento pronunciare una parola del dialetto lombardo in maniera decente. 😂
As a Chinese Singaporean, I have these on a fairly regular basis. I found similar food on the street of Florence, Italy. We love the taste and texture of those animal parts. Eva should try cooking the offals as well.
Whoo-hoo! Finally -- I can get ALL these ingredients at the Piggly Wiggly (where they're right there in the meat case -- including the snout & tail)! I am definitely trying this one - Thank you Eva & Harper!
There's a proverb in parts of Asia where it goes something like: "what's not edible is only the animals' voice" which basically means to maximize the use of every parts of an animal.
Grazie, da un milanese. Felice che vi sia piaciuta e l'avete cucinata bene. Verzini e costolette sono tagli pregiati (e anche piuttosto recenti) del giorno di festa, per questo vengono rosolati a parte, aggiunti e mangiati per primi; mentre la base di quinto quarto e verdure viene rinnovata quotidianamente a quella del giorno prima. Unico appunto: abbiate più fiducia nella quantità di acqua che rilascia il cavolo verza, per questo il brodo non serve. Mettete più cavolo piuttosto. Vedrai infatti che quando la casseoula raffredda diventa gelatina, scaldandola di nuovo aggiungi cavolo e sarà nettamente migliore del giorno prima e di quella scaldata senza, perché oltre al gusto fa da legante e struttura. Un piatto tira l'altro, per questo la casseoula sta sempre su a borbottare. Ci vorrebbe polenta e vino rosso, appena la faccio vi mando una foto
This reminds me a bit of feijoada from Brazil. My friend's grandma made it in a traditional clay pot with ears, feet, snout and tail in feijoada. I liked the tail, the feet were okaaaay, the ears I was not down with, snout I didn't try which I regret. The sausage and fresh meat cuts and the carne seca were divine in it. Just change the cabbage to black beans and you're most of the way there. Happy Carnevale Harper and Eva!!!
It's almost like Mexican "frijoles rancheros"! My mom boiled pig skin and ears then finished cooking them with the beans. In the last 30 minutes she added onions, Serrano peppers, chopped tomatoes and a bit of tomato sauce. You top a plateful with chopped cilantro....mmmmm!
OMG!! I grew up eating this as a fourth generation Italian American and I'm sooooo excited to see how you make it! Thank you for recreating one of my fave childhood comfort foods-and yes, we kids did not turn our noses up at the "weirdness" of this winter treat. Happy Carnivale!
When Eva mentioned Asian people eat like Italian and where you guys got the meat it genuinely made me chuckle because when I saw the dish I was thinking you were treating yourself today😂 Happy late Lunar New Year 🐉
Hi, here in Ireland Pigs feet when boiled are called Crubeens (Crúibín in irish) my Mother, when we were kids used to make them every week, they were delicious.
Reminds me of "hog killin' time" when I was a kid on the farm in Texas. This is when we butcherd our pigs and we would have a few extra hired hands, friends and family to help out. It would also be a long weekend party when we would eat up many of the odd bits and offal "strange meats" as you call it, including those snoots mentioned. We prepared snoots by boiling, oven braising and finally deep frying . They would puff up and get crispy like a chiccarone on the outside while remaining slightly soft, tender and chewy inside....not easy to describe....but an incredible treat. Tails and ears were cooked similarly and every kid wanted one, along with a washed out pig bladder blown up and tied off like a balloon. We had to wait on the blood sausage because we smoked and dried them until they were similar to the texture of a Slim Jim. Our hired hands were usually Mexican folks who would prepare menudo with the stomachs and, since we didn't make our own sausage casings, tripas with the intestines. The older folks were into the jellied "head cheese" which was just too weird for most of us kids but most of us did enjoy the brains scrambled together with some eggs. The payoff for those not bringing their own pigs to the party was fresh sausage that got divided up to take home. Such great memories and poignant because community butchering is all but vanished, even if you still raise your own pigs. It's just easier and more efficient to send them out for slaughter and butchering and receive all the nice packaged cuts to add to the freezer.
In Sardinia we've got something similar for "Carnevale" it's called "favata" a part from all the pork parts, we put broad beans, cabbage and wild fennel, we eat it on the top of "pane carasau"
That was a mainstay dish for the first 10 years of my life. I was born a bit further south, regia Campania, Benevento. Haven't had it in almost 10 years now, I think I'm going to get together with my brother and sister and relive a bit of my heritage.
In Portugal we still eat all those cuts of meat. If you go to a supermarket you can find it easily on display! One of the best ways of eating them is " cozido á portuguesa" ou couratos grelhados, etc!
Harper, a friend ordered roasted pig knuckles for me when I visited him in Germany once. I was upset at first then incredibly grateful. Now, I look for it at every German restaurant I visit.
Don't forget that casseula is best the next day. Also, in southwestern Lombardy, where lives a major Jewish community, casseula is made with goose. Also, the cabbage is supposed to have been frozen. In January at night the temps used to go below zero, softening the verza. If this is not your case, just shove the cabbage in the freezer overnight.
@@captainufo4587 Esistono rivisitazioni per tutti i piatti. Non sono di Lodi e ti dico che quella vera è solo una per tradizione e per il significato degli ingredienti; quindi il giargiana sei tu. La mia era una polemica su un altro punto ma non pretendo di essere compreso.
@@Subgunman is that true even if you freeze it after it has been harvested? I can understand from a biology perspective why freezing temperatures would cause a still living plant to concentrate and pull in sugars but once it’s no longer in the ground would that still happen?
As a southerner from the US, you have an amazing wife who's an amazing cook trust her. You can't just eat the parts of the animal you find most desirable, it's disrespectful to that animal... That pig died so we could live, so eat as much of it as we can to avoid waste of that sacrifice.
That looks great. I’m Filipino and we eat everything from the pig. Bourdain loved our sisig which is made from pork ears and snout. Pork ears have great texture!
In Québec Canada, there is a traditional French Canadian dish served at New Years. It is a meatballs and pig feet stew. Very good! My mom was French Canadian, but not from the country. So, no pig feet. She made pork meatballs and chicken stew. Also very good.
We have a braised dish very similar to this in Louisiana. We use pork neck bones or pork ribs and cabbage nowadays, but traditionally, pig feet, tails, and sometimes ears and skin were used in the dish. Some people even add purple hull peas as well. It’s one of my FAVORITE dishes! Fresh pig skin was not always available since most of it would be fried into cracklings during the lard rendering process and would be put away for snacks or to be added to soups, breads, and other dishes. Casseula has clear similarities to very old Cassoulet (French) recipes. That might be the common denominator to how Louisiana has such a similar dish considering it was former a French colony. It’s amazing to see how similarly various food are prepared by different cultures around the world. 💜
@@gohabs9 You can also do it with fish: little fish and fish heads and bones in water, with spices and herbs of your liking (besides the usual onion and carrot and celery), boil, simmer, sift and use. When I was a kid I loved fish broth with "pastina" (usually quadrucci or capellini).
Wow, just love pigs feet simmered for hours in tomato sauce with meat balls. I also make bracciole with the pig skin. My mom, sister and I used to PIG OUT on this and my dad wouldn’t go ten feet near it. My mom was born in Sicily near Taormina. Wow, I have to make this dish very soon. Great show. Thank you 🏆🏆🏆
I'd give it a try. I've certainly eaten all these parts before in sausage or hot dogs. Here in Texas you can find all these parts at both Asian and Mexican grocery stores. If you take pig ears like this, wash them, do not season them, then put them on your smoker while you're cooking sonething else they make really good and healthy dog treats. Just cut them in smaller pieces for smaller dog breeds.
This brings back many childhood memories. The pig snout and tails were a favorite of mine, especially at outdoor bancarelle during le feste. Boiled and served with lemon and salt. Hmmmm.
As a Milanese myself I'm super happy you guys finally covered cassoeula! E complimenti per la pronuncia My family would get mad if they saw someone add tomato paste, it's a contentious subject. But what you made here looks awesome, as we say "tacada e tachenta ma minga sbrodolenta" Also remember it's not exclusively a carnevale thing, the main cassoeula making period is early november around festa dei morti - in a lot of butcher shops in Milan you can only find certain things for cassoeula around november, like pig ears, snout tail and so on
As an Asian, I have eaten all these parts in different recipes. All delicious. I have also eaten pig feet in Germany. Delicious. I will try this in a few weeks. Looks so good. Thank you for showing us something uncommon.
That looks delicious! I love pig snout, skin and trotters, We have some dishes like cassoeula in France, we love eating every part of the pig, ears, snouts, feet, tail, skin, tripes, you name it, we have a proverbin French 'tout est bon dans le cochon" (everything is good in pork) each region in France has its ownhot pot, in my région, it's the "soupe au lard" meaning "pork belly soup, webraise pork belly knucklesand trotters in a white beans based vegetable broth with carrots, onions, cabbages,turnip, potatoes, we add all the winter veggies we have and can possibly find in the pot and we let it simmer for hours, the best is when you start making it the first day you cook it for hours, then you let it rest overnight and you put it back on the stove for two more hours, and it's absolutely fantastic, the meats melt in the mouth, it's a gret family dish, and we treat the leftovers like the prupunna, we store it in earthware let it set in the fridge for the day after and we spread in on good bread
At an Italian chef's home, I had pork skin filled with herbs bread crumbs parsley garlic raisins, and pine nuts as part of a Ragu it was amazing and delicious once I got past the idea of what I was eating.
It's a common thing. Different recipes. We call it CORIA in our southern Italian dialect and we use fennel seeds garlic hot pepper salt and pepper and parsley in ours and cook it in the Ragu.
I grew up eating all that stuff, and I absolutely love it! To this day, tripe is one of my favorite things, and I'm hoping to see some tripe dishes soon!
Ciao Eva and Harper. I was born in Gizzeria Lido, Province Catanzaro Calabria not too far from Eva’s home town. This time of year my parents would make pickled pigs feet and pigs ears which were preserved by the vinegar flavored gelatin and eaten cold. My favorites were the pigs ears because they were well cooked but the cartilage was still crunchy. We called it Suzzo. Saluti from Texas!
I’m impressed Harper. I’ll take your word for it that it’s good. However I should have known, because I trust Eva with whatever she prepares. She’s always right on point! Just absolutely love your videos! Keep them coming ❤
This reminds me of so-o-o many cooking videos I've watched over the years. I remember English cooking presenter Keith Floyd saying into the camera that the French or rural British use every part of the pig except the squeal. Personally, I don't turn my nose up at offal. Looks good, Eva!
This reminds me of the Italian version of what my Babcia (grandmother in Polish) would have called "Boiled Dinner". It looks real good too. Dang it Harper! Now I crave some "Boiled Dinner"!
There's nothing better than a pig's ear sandwich! I cook 8 or 10 lbs at a time in my pressure cooker for 1 and 3/4 hours with soy, water, vinegar (any kind and lots) and a couple of jalapenos thrown in that have been slit and seeds removed but not cut up. After cooked, cooled and rinsed, I take most of them and wrap individually in plastic wrap and freeze flat for sandwiches later on. They freeze beautifully.
Cassoeula is so good, I grew up with this, we can find ears and tails here no problem, I use hog ears or feet, or hawks in my Sunday sauce, the skin makes it so silky, the collagen from them takes away the acidity and makes the sauce so smooth. 🙏🏽
Looks great. Pork trotters are nearly universal because they're so delicious. You're missing out if you don't give pig's feet a go. For those who are bit wary, try Schweinshaxe, which is a roasted pork hock with a crispy-skinned crackling, that is common in Bavaria. The Filipinos do a similar dish called Crispy Pata - the Filipinos have all kinds of pig trotter dishes. One of my favourites is Korean jokbahl, which is braised in soy sauce, ginger, garlic, and rice wine. Jokbahl restaurants also serve steamed / boiled pork belly (bossam) that may accompany the pig feet. Sounds a bit plain, but the key to that is the oyster radish salad, the dipping sauces, and it's wrapped in a cabbage leaf. Out of this world. Then give chicken feet a crack.
My grandma used to cook pig’s feet in sugo. Also, pork roast browned, then cooked in sugo. I can’t think of any other pork dishes besides salsiccia. Hmmm. Today’s recipe looks delicious!!
Pigs feet are amazing! We eat them every year for Christmas! My dad cooks them in a salty brine, together with different spices and also a rolled up pork belly filled with spices! Then you let it cool in the brine and eat it cold!
It's called "From nose to tail". It is no more common to eat those dishes in Bavaria but sometimes you can find those ones in traditional Bavarian Restaurants 😊
One of the best features Opera has, in my opinion, is it's reader! You can fine tune the voice to exactly what you do best with and if you're at all visually impaired it's amazing. Thank you for reminding me to add Opera. I recently needed to use a different browser for one thing and then set up on a new computer and didn't add it also, but was missing the reader. Thanks for the nudge!
You need to go to the Philippines and try sisig. Char-grilled pig ears that are diced and stir fried with chili, garlic, onion and ginger and seasoned with soy sauce and calamansi(lime's southeast asian cousin). super good!
Smoked ham hocks are an essential ingredient in Hoppin' John, eaten in the South on New Years Day for good luck in the New Year. Also delicious on every day of the year! Also back up north in my native Michigan, pickled pigs feet (and pickled bologna, unknown in the South!) are very popular. An amazing video as usual! Buon Carnevale!
Soon as I saw the trotters, ears and skin I knew it'd be an amazing dish. The collagen and umami goodness you can extract from those ingredients is delicious.
I went to Milan to try this but unfortunately many of the restaurants are already booked. Only tried ossobuco which was amazing. Thanks for the receipe now I can cook it myself. Maybe can teach us how to make delicious lampredotto next 🤤
I never forget the Ferragosto festival in Montespertoli in Tuscany. We tried trough all of the offered foods together, but I was the only one was eating the pork tripe / chitterlings.
In the American South, we make a type of meat product called "hogs head cheese" (aka "souse"). The process involves cooking and boiling skin, ears, feet, snout, etc. with vinegar, hot peppers, salt, and black pepper. So, a dish like yours seems both familiar and almost tame.
When I was a kid in Italy it was easier to find pig's trotters in supermarkets. Now they're found just in butcher shops. My mother used to boil them in salted water, then seasoned them with parsley and garlic finely chopped, oil and vinegar and let them cool down: I loved them. I've always loved eating carthilages and tendons and skins: when mom made the chicken "alla romana" she always put some chicken feet into it and they were delicious. Though I can't stand brains and heads in general...
Hi guys, I do love to watch your videos, specially because of your wife's pronunciations. I can totally relate to her, as a brasilian married to a lovely English man, I stragle some times to make myself to be understood 😅. BTW I am wondering what the Italians do with the trips? In the North of Brasil, we fry them. The smell is a bit strong but it's delicious!!! Keep up with the good work on guys 😊!!
A suggestion and a note from a Lombardy guy who love caseoula:You need some polenta with it (instead of bread) ;-) The caseoula season traditionally starts with the first time the field of verza get frosted by night in autumn (it is said that it makes the verza taste better) To give out a date lets say around the end of october / start of november.
We use all that meat in Mexico to make carnitas. And, I agree, pig ear is very very good. 😋 Especially inside a warm corn tortilla with a spicy salsa and maybe a cut of fresh Mexican cheese or even better, our hard, crumbly cheese. Deeelish!
My mouth is watering guys! I live in Argentina and once in a while my uncle makes slow cooked pork in the grill (cerdo asado). I'm talking about 3 hours at least. And we eat everything 😂 ears, feet and one time I even ate the eyes (I was curious but just now reading it, sounds wierd haha)
Pigs trotters are a firm favourite in my house - cooked with sauerkraut (sorry Eva 😔😔😔). The hock just above the trotters makes great pea and ham soup. My mother always used the pigs head to make brawn - not sure what that is called in USA or Italy - I do not like it so do not make it. Love tongue - eat cold with salad or in sandwiches. Use ox tongue too. In fact we say you can use all of the pig except the oink/grunt. 😍😍😍
Interesting dish. I like the use of skin etc. Lot's of collagen in that. But I would take some of the skin and ear after boiling, cut-up, season well and toss in oil then roast or broil to make crackling, then garnish dish with it to provide variety of taste and texture. also, for better flavour, nix the regular Italian sausage, in favour of cotechino sausage- so much more savoury and tasty!
@@CookwitchCreations Maybe toss a few kidney beans in the pot too, for colour - I don't really like beige food. My Calabrese dad would rarely eat anything, unless there was something red on plate!🤣
Very interesting. In Puerto Rican Cuisine, we call this "Mondongo'. We use the Tripe, Pig Feet, etc and we make like a soup. If you ever travel to NYC, you can find all of those ingredients at the best Italian Original Market in NYC, Arthur Aveune Market, in the Bronx. Thank you. 🙏🙏🙏🙏🙏💃💃💃💃💃
I have this lovely cook book called "The Odd Bits" that some people get uncomfortable when they look at the cover. I have yet to make anything from it, but it is an awesome read with the history of the dishes. I get a bit squeamish at the idea of eating brains (I will have to get myself to try it at some point tho) when it comes to uncommon cuts around me, but ears, feet, and skin sound delicious!
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Happy Carnevale! Would you guys dare to eat this? 😜 Thanks Opera for sponsoring this video! Download Opera for free using opr.as/02-Opera-Browser-PastaGrammar
What’s not to love?
Certamente!
Despite the squeamish ness I'm still keen to try the chocolate pudding but selling liquid pork blood is more or less banned in Ireland:(
Can any substitute such as powdered blood work?
How do you find pork blood when in Italy?
I'll do my part by eating hotdogs, to honour the pig's sacrifice, but for me this is some textures I can't enjoy 😅
You're a brave man Harper. I skipped large parts of the video, so that it wouldn't put me off my breakfast. 😮 I tried to think happy thoughts, like the ciopinno I had, for the first time, at an actual Italain restaurant in Costa Mesa yesterday. I had the waiter try and help me with some pronunciations I'm having trouble with in Rosettastone. The gli in gli oumini I'm really struggling with.
Having grown up in the rural south of the U.S., Harper saying he is an adventurous eater, but being afraid to eat pig's ears and pig's feet strikes me as hilarious. Those parts are rather tame compared to the pig intestines (chitterlings) and pig brains that we also ate when I was growing up. As we say in the south, we eat every part of the pig except the squeak.
I find it interesting that the seasonings of peppercorns, bay leaves, and cloves used in this recipe are also seasonings we often use in cooking pork in the south.
The resulting dish looked delicious to me.
I'm from Massachusetts and I felt the same. I love fried pig ears , salted pig tails, pigs, cows , and chicken feet in stews. I'm of Italian ancestry and grew up in a very culturally diverse city, so I guess I had alot more exposure. But yea as far as "adventurous" goes these are just the basics lol
Adventurous eater but ears and feets are too much for him. Bro would never survive Asian's diet
I love it when Eva always says "Si, Arper" like you are a toddler she is teaching. So cute.
It's also worth mentioning that that, "Sì, Arper," comes much more naturally for her to say it almost always in Italian than in English. For her while speaking in English, putting some Italian things in the middle, it is very natural.
By the way, she, as in my case, has been a teacher, and so when we answer some questions or explain something, the teacher inside us always comes out a little bit. 😊
@@aris1956 wasn't making fun. I love her accent. Though, it did take a while to figure out that when she says "for a night" she actually means fahrenheit! I love all the hand gestures. Never met a real Italian that could talk without them!
@@Jessejrt1. Being also Italian like Eva and also from southern Italy like her, of course I have to agree with you. Because for us Italians to speak and not use our hands a little bit (of course then there are also those who exaggerate with their hands), it seems that our speech doesn't make sense, it seems as if a robot is speaking. We, certain expressions we have to accompany them with certain hand gestures. It is also a way to feel more “alive” in speaking. Maybe it is part of the passion we Italians put into the things we do. 😊
@@aris1956 don't get me wrong, I love all people everywhere. I just really adore the Italians and the way they talk with their hands.
I watched an episode with "Arper" where
Eva was drinking. By the end, I thought she was going to knock him him out accidentally, her hands flying everywhere.
Anyway, Buon appetito and kép those hands in motion! I love it!
My grandparents had a farm, when butchering an animal nothing was ever wasted. Headcheese and pickled pigs feet
were my favorite. Homemade lard is awesome. I love the fact that Eva is not afraid of salt or oil. The sacrifice is a good sacrifice..Bravo Eva
We were opposite, being farmers, we had and embarrassment of riches as far as produce and meat, so we never ate the "throwaway" cuts.
evas parents would disagree on the oil usage
They also made laundry soap from the fat, and used the blood in a chocolate boudin.
@@nessuno9945 Yes good old lye soap. Took out every stain imaginable.
@@gohabs9 ...Not really 😅. It depends on how wealthy they were. Poor people would cook in wine.. As you go upper in the money layers, you'd move towards wine + lard, lard, lard + oil and oil. 🙂
In my family we used either lard or oil AND wine. 🙂
I live just north of NY City among a very diverse ethnic population, & I've had All these ingredients available in my home town. Growing up half Tuscan Dad, (Lucca) & Mom, Sicilian (Ragusa) I've eaten this my entire life, & still make it to this day at age 74. To me , the Pig is the most valuable animal on earth !
yup !
It’s a Lombard dish, how is this related to being Tuscan or Sicilian
Pig ears and pig trotters are eaten matter-of-factly in so many cultures. They are best sources of collagen and so healthy for the bones. Also, Stanley Tucci said his mom used to put a pig foot in her pot of homemade Italian tomato sauce for the desired texture/consistency/viscosity.
Ham hocks and pig feet in pasta e fagioli, too, is very good!
A lot of country folk eat pigs feet, they are commonly called "trotters". These can also be pickled.
Make the best stock too!
Pigfeet serves as a good source of collagen; nutrition for skin, bones, joints, and hair. Instead, people pay $$$ for topical products that aren't nearly as effective.
@@survivingpoet4491yeah my kids don’t get my love for tendons and gristly bits. But I look good for an old broad!
😂😂😂I call them ADIDAS 😂
Also in the southern states
All lined n arranged up in a butcher case pig 🐽 🐽 noses piled in pyramids🐽 🐽 🐽 🐽 🐽 🐽 🐽
O yum.😬
Pig trotters and ears are a delicacy over here in France. Boil them for a long time in a broth with onion garlic leek and carrot (at least 3 hours).Then with trotters you can bread them and grill them in the oven, served with French fries and Bearnaise sauce. Ears you fry them in a pan with onion garlic and parsley and drizzle some vinegar over thembefore serving. Delicious! Very sticky due to the high levels of collagene
All these people converting me to pig's ears! 👀
Hell yeah, my mom made pâtes au cochon at least once a year, was one of my favorite things, along with blanquette de veau. 🤤
In Lithuania, pig ears are traditionally boiled for a very long time and served with yellow peas - always with beer.
In Piedmont they make Batsoà: trotters are first boiled in eater and vinegar, then deboned, dredged with flour, rolled in egg, breaded, and fried (they spatter angily).
Not forgetting the corkscrew tails, the exquisite snout, the spleen, the cheeks, tongue, the eyelids and the coucougnettes. tout est bon dans le cochon.
Complimenti per la pronuncia, Eva. Sei la prima persona dall'Emilia in giù a cui sento pronunciare una parola del dialetto lombardo in maniera decente. 😂
As a Chinese Singaporean, I have these on a fairly regular basis. I found similar food on the street of Florence, Italy. We love the taste and texture of those animal parts. Eva should try cooking the offals as well.
Whoo-hoo! Finally -- I can get ALL these ingredients at the Piggly Wiggly (where they're right there in the meat case -- including the snout & tail)! I am definitely trying this one - Thank you Eva & Harper!
They don't call it Piggly Wiggly for nothing! 👍
Are you from Wisconsin?
There's a proverb in parts of Asia where it goes something like: "what's not edible is only the animals' voice" which basically means to maximize the use of every parts of an animal.
I have a PhD in livestock nutrition, we also say “with pigs you can use everything but the oink”
Grazie, da un milanese. Felice che vi sia piaciuta e l'avete cucinata bene. Verzini e costolette sono tagli pregiati (e anche piuttosto recenti) del giorno di festa, per questo vengono rosolati a parte, aggiunti e mangiati per primi; mentre la base di quinto quarto e verdure viene rinnovata quotidianamente a quella del giorno prima. Unico appunto: abbiate più fiducia nella quantità di acqua che rilascia il cavolo verza, per questo il brodo non serve. Mettete più cavolo piuttosto. Vedrai infatti che quando la casseoula raffredda diventa gelatina, scaldandola di nuovo aggiungi cavolo e sarà nettamente migliore del giorno prima e di quella scaldata senza, perché oltre al gusto fa da legante e struttura. Un piatto tira l'altro, per questo la casseoula sta sempre su a borbottare. Ci vorrebbe polenta e vino rosso, appena la faccio vi mando una foto
This reminds me a bit of feijoada from Brazil. My friend's grandma made it in a traditional clay pot with ears, feet, snout and tail in feijoada. I liked the tail, the feet were okaaaay, the ears I was not down with, snout I didn't try which I regret. The sausage and fresh meat cuts and the carne seca were divine in it. Just change the cabbage to black beans and you're most of the way there.
Happy Carnevale Harper and Eva!!!
Thought the same!
Was thinking the same thing, EXCEPT
Replace the lettuce with GREENS 🥬 while you add the beans. Then you’re 4/5 of the way there. 😉
It's almost like Mexican "frijoles rancheros"! My mom boiled pig skin and ears then finished cooking them with the beans. In the last 30 minutes she added onions, Serrano peppers, chopped tomatoes and a bit of tomato sauce. You top a plateful with chopped cilantro....mmmmm!
...almost forgot, you can add a little bit of beer. That's why in some regions they call them "frijoles borrachos" or drunken beans. Buen provecho!
OMG!! I grew up eating this as a fourth generation Italian American and I'm sooooo excited to see how you make it! Thank you for recreating one of my fave childhood comfort foods-and yes, we kids did not turn our noses up at the "weirdness" of this winter treat. Happy Carnivale!
When Eva mentioned Asian people eat like Italian and where you guys got the meat it genuinely made me chuckle because when I saw the dish I was thinking you were treating yourself today😂
Happy late Lunar New Year 🐉
Hi, here in Ireland Pigs feet when boiled are called Crubeens (Crúibín in irish) my Mother, when we were kids used to make them every week, they were delicious.
Reminds me of "hog killin' time" when I was a kid on the farm in Texas. This is when we butcherd our pigs and we would have a few extra hired hands, friends and family to help out. It would also be a long weekend party when we would eat up many of the odd bits and offal "strange meats" as you call it, including those snoots mentioned. We prepared snoots by boiling, oven braising and finally deep frying . They would puff up and get crispy like a chiccarone on the outside while remaining slightly soft, tender and chewy inside....not easy to describe....but an incredible treat. Tails and ears were cooked similarly and every kid wanted one, along with a washed out pig bladder blown up and tied off like a balloon. We had to wait on the blood sausage because we smoked and dried them until they were similar to the texture of a Slim Jim. Our hired hands were usually Mexican folks who would prepare menudo with the stomachs and, since we didn't make our own sausage casings, tripas with the intestines. The older folks were into the jellied "head cheese" which was just too weird for most of us kids but most of us did enjoy the brains scrambled together with some eggs. The payoff for those not bringing their own pigs to the party was fresh sausage that got divided up to take home. Such great memories and poignant because community butchering is all but vanished, even if you still raise your own pigs. It's just easier and more efficient to send them out for slaughter and butchering and receive all the nice packaged cuts to add to the freezer.
In Sardinia we've got something similar for "Carnevale" it's called "favata" a part from all the pork parts, we put broad beans, cabbage and wild fennel, we eat it on the top of "pane carasau"
I felt that this dish needed beans
That sounds amazing!
In Sardegna si mangia sempre bene!
There is a saying in Spain that you use "everything but the squeal *
That was a mainstay dish for the first 10 years of my life. I was born a bit further south, regia Campania, Benevento. Haven't had it in almost 10 years now, I think I'm going to get together with my brother and sister and relive a bit of my heritage.
Count your blessings,I married twice, both times Italian, neither one could cook, believe me count your blessings 🎉🎉
In Portugal we still eat all those cuts of meat. If you go to a supermarket you can find it easily on display! One of the best ways of eating them is " cozido á portuguesa" ou couratos grelhados, etc!
Harper, a friend ordered roasted pig knuckles for me when I visited him in Germany once. I was upset at first then incredibly grateful. Now, I look for it at every German restaurant I visit.
Don't forget that casseula is best the next day. Also, in southwestern Lombardy, where lives a major Jewish community, casseula is made with goose.
Also, the cabbage is supposed to have been frozen. In January at night the temps used to go below zero, softening the verza. If this is not your case, just shove the cabbage in the freezer overnight.
In Greece they say cabbage has to be hit with a frost to sweeten it. I found this to be true, it improves the flavor of cabbage rolls.
Innanzi tutto la cassoeula fatta senza il maiale non è una cassoeula. Se gli ebrei ci mettono le loro schifezze si chiamerà in un altro modo.
@@Alberto.711Mai stato a Lodi? La cassoeula d'oca si fa da cen'tinaia d'anni, giargiana.
@@captainufo4587 Esistono rivisitazioni per tutti i piatti. Non sono di Lodi e ti dico che quella vera è solo una per tradizione e per il significato degli ingredienti; quindi il giargiana sei tu. La mia era una polemica su un altro punto ma non pretendo di essere compreso.
@@Subgunman is that true even if you freeze it after it has been harvested? I can understand from a biology perspective why freezing temperatures would cause a still living plant to concentrate and pull in sugars but once it’s no longer in the ground would that still happen?
As a southerner from the US, you have an amazing wife who's an amazing cook trust her. You can't just eat the parts of the animal you find most desirable, it's disrespectful to that animal... That pig died so we could live, so eat as much of it as we can to avoid waste of that sacrifice.
That looks great. I’m Filipino and we eat everything from the pig. Bourdain loved our sisig which is made from pork ears and snout. Pork ears have great texture!
Cassoeula? Absolutely I would eat it.
In Québec Canada, there is a traditional French Canadian dish served at New Years. It is a meatballs and pig feet stew. Very good! My mom was French Canadian, but not from the country. So, no pig feet. She made pork meatballs and chicken stew. Also very good.
Cassoela is fantastic! 😋😋😋
Bravissima Eva, your cooking skills are absolutely amazing
We have a braised dish very similar to this in Louisiana. We use pork neck bones or pork ribs and cabbage nowadays, but traditionally, pig feet, tails, and sometimes ears and skin were used in the dish. Some people even add purple hull peas as well. It’s one of my FAVORITE dishes!
Fresh pig skin was not always available since most of it would be fried into cracklings during the lard rendering process and would be put away for snacks or to be added to soups, breads, and other dishes.
Casseula has clear similarities to very old Cassoulet (French) recipes. That might be the common denominator to how Louisiana has such a similar dish considering it was former a French colony.
It’s amazing to see how similarly various food are prepared by different cultures around the world. 💜
In Molise we have a similar dish with pork parts and cabbage and mix in a cornmeal pizza, called pizza e minestra and it is yummy!
My mom used to make that and it was delicious
Hmmm. Maybe Mark Anthony was talking about Casseula when he said, “Friends, Romans, countrymen, lend me your EARS!”😅
Can we get a video on how to make different broths to have on hand? I usually just grab a stock cube but already know Eva can impress us more 😁
-boil/simmer bones/meat,
-add aromatics or dont,
-strain and use
@@gohabs9 You can also do it with fish: little fish and fish heads and bones in water, with spices and herbs of your liking (besides the usual onion and carrot and celery), boil, simmer, sift and use. When I was a kid I loved fish broth with "pastina" (usually quadrucci or capellini).
Wow, just love pigs feet simmered for hours in tomato sauce with meat balls. I also make bracciole with the pig skin. My mom, sister and I used to PIG OUT on this and my dad wouldn’t go ten feet near it. My mom was born in Sicily near Taormina. Wow, I have to make this dish very soon. Great show. Thank you 🏆🏆🏆
I'd give it a try.
I've certainly eaten all these parts before in sausage or hot dogs.
Here in Texas you can find all these parts at both Asian and Mexican grocery stores.
If you take pig ears like this, wash them, do not season them, then put them on your smoker while you're cooking sonething else they make really good and healthy dog treats.
Just cut them in smaller pieces for smaller dog breeds.
Had this wonderful meal many times as a young child. Absolutely delicious dish!!! 🇨🇦🇨🇮
What Eva is trying to say is. Get rid of when she said discard. I understood clearly. Love you guys
This brings back many childhood memories. The pig snout and tails were a favorite of mine, especially at outdoor bancarelle during le feste. Boiled and served with lemon and salt. Hmmmm.
As a Milanese myself I'm super happy you guys finally covered cassoeula! E complimenti per la pronuncia
My family would get mad if they saw someone add tomato paste, it's a contentious subject. But what you made here looks awesome, as we say "tacada e tachenta ma minga sbrodolenta"
Also remember it's not exclusively a carnevale thing, the main cassoeula making period is early november around festa dei morti - in a lot of butcher shops in Milan you can only find certain things for cassoeula around november, like pig ears, snout tail and so on
As an Asian, I have eaten all these parts in different recipes. All delicious. I have also eaten pig feet in Germany. Delicious. I will try this in a few weeks. Looks so good. Thank you for showing us something uncommon.
That looks delicious! I love pig snout, skin and trotters, We have some dishes like cassoeula in France, we love eating every part of the pig, ears, snouts, feet, tail, skin, tripes, you name it, we have a proverbin French 'tout est bon dans le cochon" (everything is good in pork) each region in France has its ownhot pot, in my région, it's the "soupe au lard" meaning "pork belly soup, webraise pork belly knucklesand trotters in a white beans based vegetable broth with carrots, onions, cabbages,turnip, potatoes, we add all the winter veggies we have and can possibly find in the pot and we let it simmer for hours, the best is when you start making it the first day you cook it for hours, then you let it rest overnight and you put it back on the stove for two more hours, and it's absolutely fantastic, the meats melt in the mouth, it's a gret family dish, and we treat the leftovers like the prupunna, we store it in earthware let it set in the fridge for the day after and we spread in on good bread
At an Italian chef's home, I had pork skin filled with herbs bread crumbs parsley garlic raisins, and pine nuts as part of a Ragu it was amazing and delicious once I got past the idea of what I was eating.
Braciole! Pork skin is definitely our favorite version
It's a common thing. Different recipes. We call it CORIA in our southern Italian dialect and we use fennel seeds garlic hot pepper salt and pepper and parsley in ours and cook it in the Ragu.
Pig ears make delicious sliders. A Mississippi delicacy. 😊
I grew up eating all that stuff, and I absolutely love it! To this day, tripe is one of my favorite things, and I'm hoping to see some tripe dishes soon!
Ciao Eva and Harper.
I was born in Gizzeria Lido, Province Catanzaro Calabria not too far from Eva’s home town. This time of year my parents would make pickled pigs feet and pigs ears which were preserved by the vinegar flavored gelatin and eaten cold. My favorites were the pigs ears because they were well cooked but the cartilage was still crunchy. We called it Suzzo. Saluti from Texas!
I’m impressed Harper. I’ll take your word for it that it’s good. However I should have known, because I trust Eva with whatever she prepares. She’s always right on point! Just absolutely love your videos! Keep them coming ❤
This reminds me of so-o-o many cooking videos I've watched over the years. I remember English cooking presenter Keith Floyd saying into the camera that the French or rural British use every part of the pig except the squeal. Personally, I don't turn my nose up at offal. Looks good, Eva!
This reminds me of the Italian version of what my Babcia (grandmother in Polish) would have called "Boiled Dinner". It looks real good too. Dang it Harper! Now I crave some "Boiled Dinner"!
Non ci credooooo non sai quanto mi fai felice da Lombarda 💖 prima o poi anche i pizzoccheri, quando salta fuori il Casera in AZ 🤣
There's nothing better than a pig's ear sandwich! I cook 8 or 10 lbs at a time in my pressure cooker for 1 and 3/4 hours with soy, water, vinegar (any kind and lots) and a couple of jalapenos thrown in that have been slit and seeds removed but not cut up. After cooked, cooled and rinsed, I take most of them and wrap individually in plastic wrap and freeze flat for sandwiches later on. They freeze beautifully.
Can always count on Harper for some comic relief. Had me in stitches
Cassoeula is so good, I grew up with this, we can find ears and tails here no problem, I use hog ears or feet, or hawks in my Sunday sauce, the skin makes it so silky, the collagen from them takes away the acidity and makes the sauce so smooth. 🙏🏽
Wooo Hooo cooking that critter from the Rooter to the Tooter!!!
Anything she makes I would eat.😊
Looks great.
Pork trotters are nearly universal because they're so delicious. You're missing out if you don't give pig's feet a go. For those who are bit wary, try Schweinshaxe, which is a roasted pork hock with a crispy-skinned crackling, that is common in Bavaria. The Filipinos do a similar dish called Crispy Pata - the Filipinos have all kinds of pig trotter dishes. One of my favourites is Korean jokbahl, which is braised in soy sauce, ginger, garlic, and rice wine. Jokbahl restaurants also serve steamed / boiled pork belly (bossam) that may accompany the pig feet. Sounds a bit plain, but the key to that is the oyster radish salad, the dipping sauces, and it's wrapped in a cabbage leaf. Out of this world.
Then give chicken feet a crack.
I’m proud of you guys. Cassoela, my favourite dish ever
My grandma used to cook pig’s feet in sugo. Also, pork roast browned, then cooked in sugo. I can’t think of any other pork dishes besides salsiccia. Hmmm. Today’s recipe looks delicious!!
Nonna knew her sugo! 🤤
Pigs feet are amazing! We eat them every year for Christmas! My dad cooks them in a salty brine, together with different spices and also a rolled up pork belly filled with spices!
Then you let it cool in the brine and eat it cold!
My grandmother used to make this,, it’s wonderful!
It's called "From nose to tail". It is no more common to eat those dishes in Bavaria but sometimes you can find those ones in traditional Bavarian Restaurants 😊
One of the best features Opera has, in my opinion, is it's reader! You can fine tune the voice to exactly what you do best with and if you're at all visually impaired it's amazing. Thank you for reminding me to add Opera. I recently needed to use a different browser for one thing and then set up on a new computer and didn't add it also, but was missing the reader. Thanks for the nudge!
You need to go to the Philippines and try sisig. Char-grilled pig ears that are diced and stir fried with chili, garlic, onion and ginger and seasoned with soy sauce and calamansi(lime's southeast asian cousin). super good!
Smoked ham hocks are an essential ingredient in Hoppin' John, eaten in the South on New Years Day for good luck in the New Year. Also delicious on every day of the year! Also back up north in my native Michigan, pickled pigs feet (and pickled bologna, unknown in the South!) are very popular. An amazing video as usual! Buon Carnevale!
I am from Brianza, in Lobardy, and here cassoeula is always served with polenta 😊
we cook pig feet in a sweet and sour brine with brown sugar and ginger and they are delicious
I’m watching this over Sunday morning breakfast and I am cracking up!
Growing up poor and Italian we ate every part of the pig and survived to tell the tale…”tail”???
In Chinese cooking, pig ears and feet are both delicacies, and are cooked deliciously.
Soon as I saw the trotters, ears and skin I knew it'd be an amazing dish. The collagen and umami goodness you can extract from those ingredients is delicious.
I went to Milan to try this but unfortunately many of the restaurants are already booked. Only tried ossobuco which was amazing. Thanks for the receipe now I can cook it myself.
Maybe can teach us how to make delicious lampredotto next 🤤
I made pork Pot or Miami Souse for Sunday dinner. It's made with pork ears, stomach, feet, and tail.
i love your descriptions of the food Harper. Makes it come to life.
I never forget the Ferragosto festival in Montespertoli in Tuscany. We tried trough all of the offered foods together, but I was the only one was eating the pork tripe / chitterlings.
In the American South, we make a type of meat product called "hogs head cheese" (aka "souse"). The process involves cooking and boiling skin, ears, feet, snout, etc. with vinegar, hot peppers, salt, and black pepper. So, a dish like yours seems both familiar and almost tame.
When I was a kid in Italy it was easier to find pig's trotters in supermarkets. Now they're found just in butcher shops. My mother used to boil them in salted water, then seasoned them with parsley and garlic finely chopped, oil and vinegar and let them cool down: I loved them. I've always loved eating carthilages and tendons and skins: when mom made the chicken "alla romana" she always put some chicken feet into it and they were delicious.
Though I can't stand brains and heads in general...
dio mio!!!! looks fantastic...would definitely love that dish
My dad used to make smoked pig skins with beans and dried peppers in a light tomato sauce/broth! YUM
Yum! In Puerto Rico we eat the ears and the feet. We say we eat everything of the pork except the oink. Will try this recipe soon.
these parts are crazy delicious if you know how to use them!
I'm a country boy I'll try it... I think I have had something similar. growing up we all raised pigs and chicken's , nothing went to waste
Delicious I can’t wait to go back home and have those
Hi guys, I do love to watch your videos, specially because of your wife's pronunciations. I can totally relate to her, as a brasilian married to a lovely English man, I stragle some times to make myself to be understood 😅.
BTW I am wondering what the Italians do with the trips?
In the North of Brasil, we fry them. The smell is a bit strong but it's delicious!!!
Keep up with the good work on guys 😊!!
A suggestion and a note from a Lombardy guy who love caseoula:You need some polenta with it (instead of bread) ;-)
The caseoula season traditionally starts with the first time the field of verza get frosted by night in autumn (it is said that it makes the verza taste better) To give out a date lets say around the end of october / start of november.
I can buy all the ingredients at my local grocery store in Texas or at my meat market.
We use all that meat in Mexico to make carnitas. And, I agree, pig ear is very very good. 😋 Especially inside a warm corn tortilla with a spicy salsa and maybe a cut of fresh Mexican cheese or even better, our hard, crumbly cheese. Deeelish!
So much fun watching you. makes me laugh
My mouth is watering guys! I live in Argentina and once in a while my uncle makes slow cooked pork in the grill (cerdo asado). I'm talking about 3 hours at least. And we eat everything 😂 ears, feet and one time I even ate the eyes (I was curious but just now reading it, sounds wierd haha)
This is similar to a German Dish we had growing up! I would so try this!
Pigs trotters are a firm favourite in my house - cooked with sauerkraut (sorry Eva 😔😔😔). The hock just above the trotters makes great pea and ham soup. My mother always used the pigs head to make brawn - not sure what that is called in USA or Italy - I do not like it so do not make it. Love tongue - eat cold with salad or in sandwiches. Use ox tongue too. In fact we say you can use all of the pig except the oink/grunt. 😍😍😍
Interesting dish. I like the use of skin etc. Lot's of collagen in that. But I would take some of the skin and ear after boiling, cut-up, season well and toss in oil then roast or broil to make crackling, then garnish dish with it to provide variety of taste and texture. also, for better flavour, nix the regular Italian sausage, in favour of cotechino sausage- so much more savoury and tasty!
Yes!! Fried pig ears are amazing.
@@CookwitchCreations Maybe toss a few kidney beans in the pot too, for colour - I don't really like beige food. My Calabrese dad would rarely eat anything, unless there was something red on plate!🤣
Once again, it’s ideal hangover food!
Hi Harper and Eva, I am from Lombardy and absolutely love cassoeula! However with my family we eat it before Christmas,not in Carnival
Barbecued pig snoots are a thing in the St Louis area where I grew up. Properly done, they are very crispy and succulent.
I am anxious to go to check Tucson's stores for such goodies!
Very interesting. In Puerto Rican Cuisine, we call this "Mondongo'. We use the Tripe, Pig Feet, etc and we make like a soup. If you ever travel to NYC, you can find all of those ingredients at the best Italian Original Market in NYC, Arthur Aveune Market, in the Bronx. Thank you. 🙏🙏🙏🙏🙏💃💃💃💃💃
ABSOLUTELY!!! What is not to like? It's ALL delicious.
I have this lovely cook book called "The Odd Bits" that some people get uncomfortable when they look at the cover. I have yet to make anything from it, but it is an awesome read with the history of the dishes. I get a bit squeamish at the idea of eating brains (I will have to get myself to try it at some point tho) when it comes to uncommon cuts around me, but ears, feet, and skin sound delicious!
I hadn't seen this dish in many years. Thanks for the memories!
I used to eat pickled pigs feet with my dad when we weren’t eating bread and anchovies. My god what dagos we were!😂😂😂
¡Feliz Carnavale! What a great recipe 😋 Thank you both for another wonderful video! You make Sunday's before going back to work better.❤