84yr old Giuseppa from Sicily makes maccaruna pasta - with a foraged thistle sauce! | Pasta Grannies
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Who has heard of cardoons? They're quite popular in Italy, but a bit labour intensive to prepare thanks to their prickles. The commercially produced ones are huge, while their wild cousins are still very thistle like. Giuseppa shows us how to stuff and braise them. They can be served on their own or with pasta. Giuseppa makes her own maccheroni/maccaruna, but you could swap it for shop bought pasta very easily in this recipe.
For the maccheroni: 200g 00 flour, 2 eggs.
For the cardoons. 4 cardoon heads, peeled of prickles and any tough stringy outer bits, 400g minced pork, 20g grated goats (or pecorino) cheese, 20g breadcrumbs, 2 garlic chives or 1 minced garlic clove, a tablespoon of chopped parsley, 1 tablespoon double concentrated tomato paste, 400ml passata, 1/2 teaspoon cinnamon, peperoncino/chilli to taste, salt to taste
![CAMPปลิ้น | EP.82[1/2] แก๊ง 3 สาวเพื่อนซี้บุก CAMPปลิ้นครั้งนี้ห้ามเสียอาการ](http://i.ytimg.com/vi/_6WUjXHe1TM/mqdefault.jpg)
My Sicilian granny dressed in black and used to forage for cardoons. Except she lived in the Bronx, NY, USA. Her foraging grounds were the playgrounds and parks where we played. It was hilarious seeing a 90 year old woman dressed head to toe in black with a huge knife and trash bags poking around the outfield grass, cutting out “weeds”. Her cooking was too good for us to be embarrassed, though!
hi Rodney what a wonderful memory to have, thank you for sharing it 🙂🌺 best wishes, Vicky
@@pastagrannies My mother also foraged for Dandelions in The Bronx and later in New Jersey!
Love love love….I’m in awe of all these wonderful Nonnas……just amazing, I just love watching these videos….please keep ‘em coming!!
Thank you ❤️ Tina ❤️
Another wonderful video! Vicky, I think many of us would love to see how you do what you do! What I mean is how you choose which Pasta Granny will be showcased, the research you do, filming, etc. Thank you so much for bringing joy every week. Sending prayers and love! 🙏❤
hi Maria, thank you for the suggestion - yes, I should do behind the scenes videos of what we get up to. I'll do that in 2024 🙂🌺 best wishes, Vicky
Thank you, Vicky, for making history time and time again!
This is the first time, I think, I've heard a nonna on here compare her own production (the maccaruna itself; too hard apparently?) disfavorably to that of her own nonna! A reminder that they, of course, were once grandchildren too...
This recipe is so special, mixing delicate egg pasta with the rustic goodness of the cardoons and the pork sauce with sheep’s cheese. Wow.
The scenery alone is breathtaking. The fresh ingredients, foraged thistle and her own olive oil must have been quite a taste experience. Guiseppa is another lady to be treasured. Thanks, again!
awsome!!! Absolutely incredible 😍😍😍
I’m sure the Italians will never starve. It seems they are often foraging items from the countryside!
Verita❤
So that's a cardoon! Thanks, Vicky, for another fascinating video...the ones from Sicily and the Alps border regions are my favorites
hi Chris, I'm glad you enjoyed the video. Next February we're off to Alto Adige, so watch out for those videos! And cardoons aren't mainstream in the UK because they take up way too much space! 🙂🌺best wishes, Vicky
I have beheld cardoons, but not eaten them - this seems a very hearty and filling way to do that, and really interesting flavours. I hope the "young men" got enough! I wonder if Giuseppa's in traditional dress to be filmed or that's just how she goes about her day, looking like the archetypal Sicilian nonna with a really nice laceknit shawl...
It's how Giuseppa dresses now she is widowed. And yes, the team tucked in! 🙂🌺 best wishes, Vicky
I always taste my pasta too for readiness....Simplicity! ❤
This is the greatest f***ing TH-cam channel ever
Those beautiful Nonna are a national treasure ❤❤❤❤
Clean hands= Best tool in the kitchen
In my family we always had newspapers and a shovel in the trunk of the car. If we at a red and spotted the “wild cardoona” we would pull over and dig them up. They’re delicious! I’m also Sicilian from Chicago.
Hi Michelle, that's a great story. Is there a large Sicilian community in Chicago? best wishes, Vicky
@@pastagrannies ….yes. Lots of southern Italians. Actually were I am living now, there is a very large Sicilian community mainly from Aragona, Sicily. It is in the Agrigento Province. Aragona has a lot of Spanish influences in its cooking. Especially with saffron. TV You need to find a Nonna from Aragona. Especially because Christmas is coming. We make sausage bread specifically to Aragona. It’s called ‘mbrivialata.” I really love how you’re giving the rest of the world a look at all of the the different regions of Italy. Well done always. If you need a Nonna from Aragona just let me know. Sending love and best to you from Chicago. ❤️
@@michellemeyer1649 how interesting! Perhaps you know of a Italian society or church I could get in contact with? I am coming to the states next year to film. Of course, please don’t worry if you don’t! 😊 many thanks and best wishes, Vicky
@@pastagrannies I will definitely do a little research and see what I find. I will let you know. ❤️
Wonderful, I bet she was a feisty lady in her day! Thank you everyone. Ramon x
hi Ramon, I think to agree to be filmed means we star a lot of lovely feisty ladies! 🙂 🌺 best wishes, Vicky
Reminds me of the way my grandmother stuffed artichokes; without meat but the rest is similar. ❤❤❤
Lovely ladies !
Hugs from Brazil 🎉
I love their spirit! Always a little feisty but such great nonnas.
Cardoons really do taste like the artichoke heart and stem to me, and I adore them even though they are a lot of work to prepare. They are hard to find in my area, so I’m happy to buy a lot of them whenever I find them. This dish looks fabulous, and I will definitely make it the next time I find cardoons. Thanks for posting and sharing such a valuable resource - the Grannies.
love love love... as with all the episodes!
We just started getting cardoons in for the season in our supermarket and I thought "Hmmm, should I get some?" Now i think I will!
We eat that thorny herb too in Turkey. We also eat its root however. Tender ones we leave with some thorns, and peel the roots. We roast some goat meat in olive oil, add the herb, roast a while, then add water. When cooked we add lemon Juice, flour mixture in it to thicken the broth, dizzle some extra olive oil and eat it at the end. I love it. Too long I have not eaten one, I wanted to eat a little. But if I remember they were available from autumn to early spring. In Istanbul there is no kitchen or mother to cook it for me, nor the herb grows around concrete😅😢
It's magnificent to see so many homegrown/foraged ingredients being used.
I want to give Giuseppa a hug! She's the cutest. The cardoons look extraordinary, really unique.
Man, I love cardoon. In Bagna cauda, in almond sauce like they do in Aragon, or just battered and fried. Delicious.
With an almond sauce sounds delicious! best wishes, Vicky
@@pastagrannies I see a spin-off there, Spanish Grannies ;)
What an interesting dish! I wish I could taste it because it looks delicious! Foraging is so great.
To be honest - I’m not sure if I’d be willing to share any of that if I was sitting at that table. It looks soooooooooooooo good !
Clarissa Dixon Wright would be impressed.
Fantastica! Complimenti ❤❤❤❤❤❤
qual e o nome desta delicia... meu deus....
Cardo recheado.
🌻
Mama’s hands ❤❤❤
How many does this serve? I found cardoons in my area by luck and I want to make this but don't want tons! Is it one cardoon per person?
It rather depends on appetite. Personally I would allow one prepped cardoon between two if served with pasta, but one each if eaten on their own. 😊🌺 best wishes Vicky
@@pastagrannies Thank you Vicky! Happy New Year to you and yours!
❤❤❤ wow amazing and interesting dish! Thank you Vicky 👍👍👍👍👍
My pleasure Margarita 😊 🌺 best wishes, Vicky
Not gonna lie the dish looks gross but I bet it tastes great!
Vicky, I am addicted to your TH-cam videos! They are an oral history of pasta told by grannies who honed their skills over many decades. These pasta recipes and techniques can not be found in a cookbook and they need to be immortalized for generations to come.
I would love to have a hands on, in person opportunity to learn these methods form the grannies in your videos. Can you recommend any of your granny stars that would be willing for my wife and I to visit then, to learn from them, and to have a meal together?
hi Frank, I'm asked this question all the time, and I should be a tour operator! But unfortunately the women we film are usually way too old to be working in tourism. I suggest you take a look at the experiences section of AirB&B or a website called Le Cesarine - which is a collection of home hosts across Italy offering meals and/or classes. I'm sorry I cannot help and thank you for being a fan of Pasta Grannies 🙂🌺 best wishes, Vicky
Vicky, thank you for offering ideas! @@pastagrannies
This is the most Sicilian thing I’ve seen in awhile. I wouldn’t even know where to begin trying to find cardoons in California. I’m dying to taste them, especially bella Giuseppa’s preparation.
hi Rudolf when editing this episode I wondered whether to add a clip of a cultivated cardoon and while googling this, I read that cardoons were introduced to the Bay Area and now naturalised there. I have no way of checking this, but if that is where you live, it might be worth investigating! 🙂🌺 best wishes, Vicky
@@pastagrannies I live in the Los Angeles area but I will definitely do some more of my own research, mille grazie Vicky! 🥰
How unusual! I wis you had tasted it, so you could describe the flavor.
hi Lisa it's a mild artichoke flavour which pairs nicely with eggs, and one of the other commenters mentioned almonds. 🙂🌺 best wishes, Vicky
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Increíble!
Looks amazing!
Do they taste like artichokes?
They do, very similar.