That purple cauliflower is stunning. But not as stunning as this couple. True love endures and comes out everywhere - in their banter, their food and their approach to living. Another great episode.
This couple has the most wonderful humour. Am still chuckling.. And that dish looks amazing. Many thanks for the upload and cheers from New Zealand ❤❤❤
The food is awesome, as always. But today I’m all about Salvo. That man is fantastic! Hope your mouth wasn’t burned too much, Vicky! You took the heat!!
I adore this couple, and his love for her after half a century is truly heartwarming, it brought a tear to my eye. Wonderful. I know this is pasta grannies, but it’s lovely to see a non-pasta recipe. Please include more of these alongside the fabulous pasta videos!
Sounds good. A sort of non-saucy cauliflower cheese. Be very savoury with the umami in the cauliflower, cheese & olives. I've quite taken to the relatively new trend of roasting the whole cauliflower, especially with harrisa & extra cumin. so this will be something different for me to try. We occasionally get the coloured cauliflowers here, purple is nice though a bright orange-yellow variety i more common. Nelli & Salvo seem a very happy couple, we should all wish to be so happy together after 50 years I think!? As always thanks for the entertainment & inspiration.
hi James, yes cauliflowers suit 'mid east' treatment; my usual recipe is roast with garam masala and evoo, and then dressed with a tahini/garlic sauce. This recipe is more versatile ... As for Nelli and Salvo, I reckon we could visit them in another 20 years and their banter would still be as affectionate. 🙂🌺 best wishes, Vicky
@@pastagrannies Oh yes! Garam masala, EVOO with taking & garlic is lovely too. Have you tried black tahini? Made from sesame seeds that have their coats on. So extra nutty & jet black in colour. Makes something like a white cauliflower even more dramatic. Also makes black humus which looks great & tastes even better. I've make ice-cream with the black tahini too. Works as a savoury or sweet ice-cream. I've made some cold salads for summer that have balls of black tahini & beetroot za'atar ice-cream on the side... very nice.
My gosh James, it sounds like you really enjoy experimenting. If TH-cam is not your thing, I am sure you would find an audience on Substack 😊 best wishes Vicky
thank you - Andrea the cameraman keeps filming on moments like that as a second 'take' would never be natural. My mouth recovered! 😀 best wishes, Vicky
In Hollywood, Sicilian food was always my favorite. My father was a professional musician and got hot restaurant tips, so I had a chance to try some of the best!
This dish is totally new to me and it looks so tasty. And this couple is wonderful. Its great to see them cooking together, and how they care about each other.
What a delightful happy couple, they cheered me up no end and what an amazing dish! as a cauliflower lover it appealed to me very much. Thank you Nelli, Salvo, Vicky and all. Ramon.
this is must try recipe! I love cauliflower and that briny flavor mixed with peppery pecorino and sweet onions will be delightful! Thank you for another great recipe!
I'm from Catania and I've never seen the "bastaddu affucatu" cooked as a cake. That's a great idea! I prefer using red wine though, as it gives a more distinct flavour. Great video as usual
I love Salvo's decision to help show off his wife, and Nelli's joyful sense of aesthetics...not that it grows around here, but I wonder if the purple stuff is in season at the same time as red cabbage: a little of that shredded through with the onion would keep more of the marvellous colour without interfering with the flavour, I think.
You'll love Catania....really beautiful city with the volcanic tufa used in the centro storico. Sort of neo-Goth Tim Burton fantasy :) And don't miss the main fish market, a chance to hear east coast Sicilian. The cuisine in Sicilia is spectacular, so varied from one area/city to another. And the Greek/Roman ruins are the best preserved in the world. The difference in geography and cuisine between Catania, the central mountains (like Ferla), Siracusa, and Palermo/Trappani is astounding.
thats interesting I was just reading up about cherry pitters today, cos I was stoning some cherries for a fruit salad. I would just lazily buy pitted olives. Do you think it's worth it?
hi Helen, it's a bit more effort but the taste of unpitted olives is better (pitted ones either taste bland or soapy); next time you go shopping, perhaps buy both to compare them? best wishes, Vicky
Ms. Vicky , very nice folks & we do make a similar dish but with white cauliflower, purple is not grown here in Appalachia, we sometimes par boil /cook them whole in a large stock pot , before placin in a steaming pan with other ingredients , God Bless you all
We always used spring onions interchangeably with scallions. I never saw what they called spring onions here. It looks like a combination of a scallion and a leek.
I’m not a fan of cauliflower, so I’ll pass on this recipe, but I thoroughly enjoyed watching Salvo and Nelli work together. It’s obvious they love and care for each other. I had elderly neighbors growing up who were just like them. They took walks together hand-in-hand every day, and I never heard an unkind word pass between them. Instead, they’d build each other up. I vowed that when I found my life partner that I’d do the same for them. I’m sorry to say I’m not as successful as I should be, but we’ve celebrated 33 years married. We’ve been through some incredible, literal life and death struggles, and we’ve come out stronger. I’m still ridiculously annoyed at the way he holds his fork though.
You guys seem to focus on either Northern Italy or Sicily. Maybe I missed the episodes, but I never seem to see southern mainland Italy. How about some grannies from Naples or Salerno or Cava di'Tirreni? Is that possible?
That purple cauliflower is stunning. But not as stunning as this couple. True love endures and comes out everywhere - in their banter, their food and their approach to living. Another great episode.
hi Scott, thanks for your appreciation! 🙂🌺best wishes, Vicky
This couple has the most wonderful humour. Am still chuckling.. And that dish looks amazing. Many thanks for the upload and cheers from New Zealand ❤❤❤
Ok, we just need a Nelli and Salvo show, please!
Beautiful and unique 🤌🤌🤌
The food is awesome, as always. But today I’m all about Salvo. That man is fantastic! Hope your mouth wasn’t burned too much, Vicky! You took the heat!!
Thanks Nancy, I'm glad you enjoyed the episode and having a splendid 'Pasta Grandpa' on the show. 🙂🌺 best wishes, Vicky
Those cauliflowers are already a spectacle alone to see them in the market !
What a charming couple.
I adore this couple, and his love for her after half a century is truly heartwarming, it brought a tear to my eye. Wonderful.
I know this is pasta grannies, but it’s lovely to see a non-pasta recipe. Please include more of these alongside the fabulous pasta videos!
oh, it is very rare when in a such age husband still around. hope they will enjoy each other for a many years more
Sounds good. A sort of non-saucy cauliflower cheese. Be very savoury with the umami in the cauliflower, cheese & olives. I've quite taken to the relatively new trend of roasting the whole cauliflower, especially with harrisa & extra cumin. so this will be something different for me to try. We occasionally get the coloured cauliflowers here, purple is nice though a bright orange-yellow variety i more common.
Nelli & Salvo seem a very happy couple, we should all wish to be so happy together after 50 years I think!?
As always thanks for the entertainment & inspiration.
hi James, yes cauliflowers suit 'mid east' treatment; my usual recipe is roast with garam masala and evoo, and then dressed with a tahini/garlic sauce. This recipe is more versatile ... As for Nelli and Salvo, I reckon we could visit them in another 20 years and their banter would still be as affectionate. 🙂🌺 best wishes, Vicky
@@pastagrannies Oh yes! Garam masala, EVOO with taking & garlic is lovely too. Have you tried black tahini? Made from sesame seeds that have their coats on. So extra nutty & jet black in colour. Makes something like a white cauliflower even more dramatic. Also makes black humus which looks great & tastes even better.
I've make ice-cream with the black tahini too. Works as a savoury or sweet ice-cream. I've made some cold salads for summer that have balls of black tahini & beetroot za'atar ice-cream on the side... very nice.
My gosh James, it sounds like you really enjoy experimenting. If TH-cam is not your thing, I am sure you would find an audience on Substack 😊 best wishes Vicky
I must try this! Hope that Vicky's mouth recovered! Happy weekend to all!
thank you - Andrea the cameraman keeps filming on moments like that as a second 'take' would never be natural. My mouth recovered! 😀 best wishes, Vicky
In Hollywood, Sicilian food was always my favorite. My father was a professional musician and got hot restaurant tips, so I had a chance to try some of the best!
How wonderful to still be in love like that when you get older! I love cauliflower so I think I would love that dish!
This dish is totally new to me and it looks so tasty. And this couple is wonderful. Its great to see them cooking together, and how they care about each other.
That dish looks delicious, and what a lovely couple.
Che ricetta interessante / What an interesting dish :)
Looks really good. What a sweet couple. Patti
What a delightful happy couple, they cheered me up no end and what an amazing dish! as a cauliflower lover it appealed to me very much. Thank you Nelli, Salvo, Vicky and all. Ramon.
hi Ramon. One can never have enough cauliflower recipes; I'm glad you enjoyed the episode. best wishes, Vicky
@@pastagrannies ❤
this is must try recipe! I love cauliflower and that briny flavor mixed with peppery pecorino and sweet onions will be delightful! Thank you for another great recipe!
I love your team work and recipe ❤
Some pasta with this cauliflower cake would be awesome
Yes, it's an excellent combination. best wishes, Vicky
I'm from Catania and I've never seen the "bastaddu affucatu" cooked as a cake. That's a great idea! I prefer using red wine though, as it gives a more distinct flavour. Great video as usual
I hope my man loves me so much after all that time!
Wow. Just wow. This is so original. I just became vegetarian and I can't wait to try this.
They are such a lovely couple! I bet that is a tasty dish! Thank you for your time and work! What a job😂
Nelli and Salvo couldn't be more wonderful, and I love the ingredients in this dish. It sounds delicious!
I love Salvo's decision to help show off his wife, and Nelli's joyful sense of aesthetics...not that it grows around here, but I wonder if the purple stuff is in season at the same time as red cabbage: a little of that shredded through with the onion would keep more of the marvellous colour without interfering with the flavour, I think.
Let us know how it turns out 🙂 best wishes, Vicky
Amazing idea. Off to the market in the morning !
Lucky me. I'm going to Catania in July! Will be looking out for cavolfiore in its many manifestations. Cheers from Australia.
You'll love Catania....really beautiful city with the volcanic tufa used in the centro storico. Sort of neo-Goth Tim Burton fantasy :) And don't miss the main fish market, a chance to hear east coast Sicilian. The cuisine in Sicilia is spectacular, so varied from one area/city to another. And the Greek/Roman ruins are the best preserved in the world. The difference in geography and cuisine between Catania, the central mountains (like Ferla), Siracusa, and Palermo/Trappani is astounding.
I always use olives with pits, too. I use a cherry pitter to remove the olive pits, so they stay whole, but I don't bite into one. Works great!
thats interesting I was just reading up about cherry pitters today, cos I was stoning some cherries for a fruit salad. I would just lazily buy pitted olives. Do you think it's worth it?
hi Helen, it's a bit more effort but the taste of unpitted olives is better (pitted ones either taste bland or soapy); next time you go shopping, perhaps buy both to compare them? best wishes, Vicky
@@pastagrannies thanks, I had no idea. Maybe I will get one of those cherry-stoner, olive-pitter thingies!
This is a very inspiring episode. I'm wonderingb8f any of these grannies have begun their own TH-cam channel.
I don't like cauliflower but this makes me want to try it! It looks delicious 😋🤍🤍🤍🇮🇹🇮🇹
Just marvelous!
The husband says.... there is a time to stay close and a time to stay away ..... and he is right !
I love this channel. I wish some of these grannies would cook for me!
Fantastic. I'll make that soon. Thank you.
Ms. Vicky , very nice folks & we do make a similar dish but with white cauliflower, purple is not grown here in Appalachia, we sometimes par boil /cook them whole in a large stock pot , before placin in a steaming pan with other ingredients , God Bless you all
This looks yummy. I'll definitely try this one.
such an interesting dish! never thought you can make torta out of cauliflower:)
What a fascinating dish. I wonder if I could do something similar with cauliflower. 🤔
Molding it like that came out pretty great surprisingly
Yes, this recipe will work well with the white cauliflower. best wishes, Vicky
Geez, wish you would keep the subtitles on for another second or two!
Che carini che sono!
Bravissima 👍👍
👍 Great 💞 😊
Cutting the skin off cauliflower…. I didn’t know cauliflower had a skin…
The skin on broccoli and cauliflower is tough. While it helps it survive shipping, it’s unpleasant to eat. I always peel of tough bits.
Wow those spring onions are on steroids
I am going to use my bamboo steamer for this recipe to see if the cauliflower maintains its color. I will line the steamer in foil.
I am not sure Bamboo steamer Is right with olive oil, wine and cheese
❤❤❤❤
Finally a keto recipe here.
We always used spring onions interchangeably with scallions. I never saw what they called spring onions here. It looks like a combination of a scallion and a leek.
I’m not a fan of cauliflower, so I’ll pass on this recipe, but I thoroughly enjoyed watching Salvo and Nelli work together. It’s obvious they love and care for each other.
I had elderly neighbors growing up who were just like them. They took walks together hand-in-hand every day, and I never heard an unkind word pass between them. Instead, they’d build each other up. I vowed that when I found my life partner that I’d do the same for them. I’m sorry to say I’m not as successful as I should be, but we’ve celebrated 33 years married. We’ve been through some incredible, literal life and death struggles, and we’ve come out stronger. I’m still ridiculously annoyed at the way he holds his fork though.
I find this strangely therapeutic.
🤗💐🙏
😊😊👏👍🤗🥰💯
😋😋😋😢😢😢😭😭😭😭💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💖💖💖💖💖💘💘💘💝💘💘🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡💖💖💖💖💖💝💘💜💜💜💜💜💜💜💜💜🥘🥘🥘🥘🍲🍲💓💓💓💓💓💓💓💓💓💓💓
Suave.
You guys seem to focus on either Northern Italy or Sicily. Maybe I missed the episodes, but I never seem to see southern mainland Italy. How about some grannies from Naples or Salerno or Cava di'Tirreni? Is that possible?
We're filming in Basilicata in September. Meanwhile perhaps check out the playlists for Campania/Calabria/Puglia and so on. 🙂🌺 best wishes, Vicky
they have a lot from calabria, campania etc