The Truth About ITALIAN SEASONING | How Italians Actually Use Herbs & Spices
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- เผยแพร่เมื่อ 16 มิ.ย. 2024
- You'll never find a product called "Italian Seasoning" in Italy, and for good reason! These blends of herbs and spices mix a ton of different ingredients together and ruin any real, Italian flavor your food might have.
Less is more when it comes to seasoning, so today Eva is sharing some tips and tricks for using herbs and spices like an Italian. Stay tuned to learn when NOT to use basil, and other handy guidelines for Italian flavor!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel. It helps a lot!
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00:00 What Is Italian Seasoning?
01:31 How Italians Use Salt & Pepper
04:52 How Italians Use Peperoncino
06:53 How Italians Use Garlic
08:11 How Italians Use Parsley
10:05 How Italians Use Sage
12:10 How Italians Use Rosemary & Thyme
13:38 How Italians Use Marjoram
15:27 How Italians Use Oregano
17:42 How Italians Use Basil
20:22 How to Season Your Food Like an Italian
26:14 Pasta Grammarian in Action!
#italianseasoning #italianfood #recipe
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PAUL'S SODIUM ANALYSIS
Eva says the normal serving is 80g of dry pasta. What happens when we cook it? Well, there are three things that can happen:
1) We can take the pasta out of the water about two or three minutes early and put it into the sauce to do the final cooking and to cream it - mantecatura it - all together. When I do that, the pasta comes out of the pot at about 205g. (Note that I don't drain the pasta in a colander. I just scoop it out, and it's still quite wet when it goes into the sauce.) That means the 80g of dry pasta has absorbed 125g of salty water. With pasta water that is 1% salt by weight, the pasta has absorbed about 1.25g of salt. But each bit of the salt is made up, remember, of one atom of sodium and one atom of chlorine. The atomic weight of sodium is about 23 atomic mass units (amu), and the atomic weight of chlorine is about 35.5 amu, so by weight there is a lot more chlorine than sodium in your salt. For every gram of salt in your pasta, there is just under 0.4g, or about 390 milligrams (mg), of sodium. That means your serving of pasta will have about 488mg of sodium before it goes into the sauce. Compared to a lot of other stuff you can eat, that's pretty low. If you finish your pasta in a tomato sauce made from canned tomatoes, you'd add about 140mg of salt per serving from the tomatoes. So except for any other salt you add, your finished serving of pasta with tomato sauce will have about 608mg of sodium.
2) We can cook the pasta al dente, as we would for a pesto, for example. When I do that, the pasta comes out of the pot at about 235g. This means al dente pasta has picked up 155g of salty water, 604mg of which is sodium. So other than any salt added to the pesto, a serving of al dente pasta with pesto will have around 600mg of sodium.
3) We can overcook the pasta into a disgusting slop pile (that is, we can make a mappazzone). When I wasted some perfectly good pasta to test this, it came out of the pot at 264g. The 80g of dry pasta absorbed 184g of salty water, of which a whopping 718mg was sodium. If you add this slop to a sauce made with canned tomatoes you end up with 858mg of sodium total per serving. So properly prepared pasta will have a bit over 600mg of sodium per serving. If you overcook your pasta this figure goes up to perhaps 860mg of sodium per serving or even higher.
Compare this to a serving of
Chef Boy-ar-dee mini ravioli: 1,000mg of sodium
Nalley's chili: 1,130mg of sodium
A cup of milk: 125mg of sodium
An English muffin: 250mg
The normal baker's percentage for salt in bread
dough is about 2%, or about 780mg of sodium
per 100g of dough, or about 3.2 ounces of baked
bread.
We have to conclude that home cooked dry pasta has a LOT less sodium in it than almost any prepared food that you'll find.
Eva probably uses pepper even less often than most Italians because of the fact that in Calabria chilli pepper is very commonly present in a lot of dishes, and if you use one you don't use the other, generally speaking. One thing that maybe Eva is not mentioning is that the use of herbs is pretty regional. Sage is a very important flavor for Tuscan cuisine (and they also make fried sage leaves!), but it's far less important in other cuisines. Also, herbs use is seasonal. Basil is always used fresh in summer. In winter you don't usually use basil because dried basil is honestly vile.
So if you are doing a Marguerita pizza in winter time, you don't use any herb ?
(Not asking to be rude or anything, I'm Brazilian from Portuguese and Italian descend and want to understand the reasoning behind Italian cuisine).
Ma qui Eva l’ha detto che per quanto riguarda le spezie è anche una questione regionale (così come anche per altre cose e anche per quanto riguarda la cucina in generale). In una regione si mette magari di più una determinata spezia che da un’altra parte non si mette proprio e viceversa.
@@lipedax It's spring in the U.S. and I just bought some fresh basil. Went to look at the package. It's from Columbia (was sure it was going to be Brazil). 😁
@@aris1956 sì, ma l'ha detto più avanti.
@@SheaSF Columbia? You meant Colombia for sure, the country.
Eva's reaction to "Parsley, Sage, Rosemary and Thyme" made this entire video worth it!
Yes😂
Sounds like a great song title!
@@robertpickwoad8512 Have you been to Scarborough Fair you find a multitude of parsley, sage, rosemary, and thyme. Mostly between the salt water and the sea strands.
For garlic the best way to say it is that we Italians use garlic a lot but not a lot of garlic, meaning we use it in many dishes (but by all means not everywhere and for sure not on delicate stuff) but just a little you can even take it away after it gave its flavour/aroma
That’s the perfect way to put it!
What about Alio e olio?!
@@annother3350 Only whit this recipe. Aglio. Not alio.
@@annother3350 When I cook Aglio e Olio pasta, I put max. 2 gloves of garlic not one more, you just need the taste of garlic so you then take it out. And a good olive oil that you don't have to overcook.
@@veronicat.6654 I'm sure most people use more garlic than that my friend
In my cooking studies I have concluded that authentic Italian cooking is the work of genius!
Just an FYI, in Texas, we have a real serious problem with wild boar overpopulation. People here do hunt them, and I don’t believe there are limits (Texas hunters, correct me if I’m wrong). You are always welcome to head this way to give Harper a taste, as I’m sure chefs here would enjoy learning new ways to cook with their meat.
Ciao from Italy,i'm from Friuli region(northeast of Italy) and we have many wild boars around woods,so we iften eat this kind of meat but before cook it needs the"MARINATURA" so we let the meat in a mix of red wine,red onions,sage and rosmary(somethimes blackpepper grains and lemon zest)for almost 24 hours in the fridge 'cause low temperatures help the transfert processing of flavors from marinatura to the meat,then we cook for a long time the meat adding some good olive oil and all the marinatura....BUONISSIMO😋👍
This would be a fantastic episode!!!
I have 2 friends who run varmint killing businesses here in North Texas. Wild boars are eating the peanut and other crops here that they need to protect. I like wild boar, but lots of people don’t like it. It doesn’t taste like the sick, corn fed hogs in the grocery stores. It’s red meat and very robust.
Arizona Javelina is a scourge in that state.
Wild boar ragù pappardelle for anyone in TX then
I listen to every word. Learning to make food more delicious is fun. Eva is one of the most interesting people on the internet.
In Tuscany we use rosmary when roasting a fish.
Thyme is put when sauteing mushrooms.
Sage is also use when roasting chicken, rabbit and with meat in general.
Sage is used also with fish in Tuscany. in livorno the sage is put together with the carrot, celery and onion in the sauce of the cacciucco
I love these videos because my late grandparents were from conflenti and Consenza, and it gives me insight to the Calabresa people. I identify with this food, because I grew up in a city that was probably 50% Italian immigrants, and of course my mom. Next year I want to go to southern Italy and meet my relatives. Also working hard to learn the language. Thanks again for great videos.😎
I think the presence of garlic in this video does speak about the Italian perspective on garlic.
It’s seen as a herb in Italy, just an additional source of flavour, whereas elsewhere it’s sometimes considered as a vegetable that you use like onions, to be a base for a dish.
And they're seldom used together almost never actually.
@@Minerva-fp1zx garlic and onions?
@@liamsmith4018Garlic 🧄 and onions 🧅 is amazing 🤩
This was very interesting and informative.
As a Moroccan I abide by the rule 'less is more'.
Just because I have a cupboard full of spices doesn't mean I have to use everything every time all at once.
But you'll hate me when you see my herb garden is mostly decoration😳
Coriander+ Cayenne ❤❤
@no no In my case it's coriander + black pepper 😁
In texas it is cilantro and jalapeño
@no one you know here The Spaniards brought cilantro from Latin America. Pico de gallo is a staple in the Mediterranean kitchen. Of course, it's called something else
Haha as Indians we put almost all the spices in everything 😂
That’s basically the same as “herbs de Provence” from France but honestly I never buy herb/spice blends unless I can get them from specialty shops… I get my Asian spices at an Asian shop, I grow my own basil/oregano/thyme/rosemary 😍
Yes, in the UK decades ago people used those spice blends much more but not so much nowadays.
Yes, and Curry”, which is really just a lazy catch-all blend for people who haven’t been taught how to use Indian spices
@@jpp7783 not really. Curry powder is just a UK variation of Garam Massala and has developed lots of genuine uses over the decades such as its important role in Katsu Curry to name but one popular dish.
This is exactly the kind of video people (like me) who are discovering how to cook need. My mother was an excellent baker, so I understand the order and wet and dry and proofing yeast. But learning to understand spices and what doesn't go with what isn't something you can learn anywhere (at least people don't talk about it with such clarity). Thank you.
Yes! Too much cooking instruction is about following precise rules. But cooking isn’t robotic. We need to learn how to taste, what goes with what and why or why not.
bkc-od-media.vmhost.psu.edu/documents/HO_PE_foodherbspicepairing.pdf
Her voice and accent is like a musical instrument. Love it.
Love this video. I've got experience learning regional Italian recipes from Vincenzo's Plate, Giallo Zafferano, Pastagrammar, Pasta Grannies, Chef in Camicia, and some other channels. What I've learnt is what spices and herbs are used in which situation.
- Juniper berries go with pork and fennel. Its used in white ragu. I've also seen it in wild boar recipes.
- Rosemary. I've seen this in pasta e fagioli.
- Horseradish. I've only seen this in recipes from Basilicata. They grate horseradish on pasta, not sure which dishes in particular. Also, a dish called rafanata has horseradish in it. Rafanata is some kind of frittata situation, not sure how to describe it.
- Fennel seeds. These also go in white ragu, and in pork sausage
- Oregano, I rarely see for some reason. The dried variety is used on pizza recipes.
- Basil. This is used in caprese salad; pesto alla genovese; margherita pizza; pasta alla nerano. Basil is almost always paired with tomatoes. Always in tomato sugo.
- Thyme, always in mushroom recipes with tagliatelle; or sometimes is seen in a pumpkin risotto, risotto alla zucca.
- Pepper is generously used in cacio e pepe, also used in Roman classic Carbonara..
- Garlic is used in aglio e olio. Generally, most recipes take out the garlic after sauteiing in the skin, "in camicia"
- Mint. I've seen this only in Culurgiones - a Sardinian dumpling/ravioli situation stuffed with saffron, mint, mashed potatoes and sardinian pecorino (pecorino sardo)
- Cocoa powder, used in tiramisu & torta caprese. The latter is a flourless cake.
- Lemon zest, used in gremolata
- Anchovy, used in pasta c'anciova. I learnt that one from Eva yay
- Saffron. This is used in culurgiones from Sardinia.
- Sage, can be fried in a batter to make Italian sage fritters. It's also used in burnt butter and sage sauce which is a typical ravioli sauce. Also used in Tajarin Burro e Salvia.
- Nutmeg, this is used in bechamel/white sauce.
- Bay leaf, I've seen this in minestrone in Gennaro's recipe, not sure what else its used for.
- Cinnamon, used in cjarsons. I've never tried this dish, but I would like to one day. A friulian dumpling situation that has smoked ricotta, cinnamon, cocoa. Depending on the nonna making it, it has variations.
- Peperone crusco. Used in dishes from Basilicata. I've never seen it in person before, but would like to try it.
- Chilli, used in aglio e olio. Calabrian chillies used in calabrian chilli paste. Don't know that many regional Italian chilli dishes.
- Rocket/Arugula. This is used in Orecchiette alla Foggiana.
- Parsley. This is used in pasta allo scammaro, I learnt that from Eva. Also used in aglio e oglio. Used in Canaderli/Knödle, which also has nutmeg in it.
- Poppy seeds: used for casunziei. A beetroot stuffed pasta rom Veneto.
- Asafoetida, this is used in medieval cuisine from Apicius' cookbook. Haven't seen modern recipes with this in it.
- There are some obscure herbs that also get used. Like in foraged recipes that require "mille erbe", a thousand herbs. I've never tried a mille erbe recipe.
- Paprika. I have seen this in a dish called pasta panna acida e paprika. I'm not sure how traditional it is though. No other Italian recipes I have seen use sour cream, ever.
Italian Herbs and Spices. I wonder who invented that. Used a lot in American Italian cuisine. I also see it sold in grocery stores in Australia, so I guess its popular here too.
Not often but we also use mint! For example it is my go to herb for zucchini. And what about fennel, both seeds and green leaves are used in our cuisine (I love fennel seeds with pumpkin). As always it's a matter of good pairings and regional (or family) taste and habit. In the winter my tomato sauce is mostly with dried origano, with basil in the summertime but I occasionally like it even with rosemary. Surely what we never ever do is to put all herbs together as in those "Italian seasonings".
My mother used to make a salad with fennel stalks and fronds. It was so light and sweet and summery, with olive oil, salt, pepper and a little cheese. I should find her recipe and make that again.
@@sevenandthelittlestmew make it with fennel, orange, oil, salt and maybe a bit of balsamic vinegar...a classic 👍
I make something similar, but I make a vinaigrette with blood orange infused olive oil and Strawberry balsamic vinegar fr a specialty shop, and it's just lovely!!
I like to add some fresh mint when I make trippa al sugo (tripe in tomato sauce).
@@markantony3875 never had trippa, even before becoming a vegetarian and despite being Roman myself 😅, but I guess mint is a good idea, maybe it smoothes the strong flavor of tripe with freshness (?)
I have to say that Eva changed the way I cooked pasta. I was told that the salt increased the boiling point of the water and that's why you added a little. This may be true, but pasta doesn't have to boil to cook so there must be another reason. When I saw how much she added to the water and I tried that myself. The pasta tasted so much better, it was amazing. Thanks.
Good rule of thumb is that the water shall taste like sea water, very salty. I would say there are few exceptions to that, for instance dishes with rather salty sauces like carbonara, which already is salty due to the ingredients, and then you’d need less sat for the pasta water.
An Italian once told me to salt the water “come il mare” (like the sea).
It's enough to wait for the water to boil before adding salt 😉 It Is absolutely true that It will take longer for already salted water to boil!
@@francescacasini4694 - quite possibly so, but I don't time that. So I don't know that the time difference is significant.
It is Absolutely Amazing to listen and watch her cook. She is a walking encyclopedia…hope she always keeps teaching Us..Much Gratitude Eva 💜
I'd just returned back to my country (Uruguay) after living in The States for 46 years. I'm setting up a restaurant with pasta included in the menu beside Calzones, Strombolis, NY style pizza, Foccasia, and Florence Sando Schiacciata. I've saved all your videos. Great tips. Thank you. Keep the good work.
Focaccia! Its great news, just make sure your spellings are right on the menu - as an italian abroad im always skeptical when words arent right kn the menu.
donde queda? yo también soy uruguayo y me interesa
Another excellent video. The aroma of basil instantly reminds me of my Calabrian grandmother who grew copious amounts in her garden. One priceless moment in this video was when Harper called Eva the salt and she did a quick raise of her eyebrows. Cracked me up. Pasta Grammar has to be the best Italian cooking show ever.
Totally enjoyed this video, so helpful in understanding the secret of just using the right herbs in small quantities. I think our media chefs have lead us all in the wrong direction trying to add every spice used in a cuisine in every dish. Thank you Eva! Steve (67 yrs) Manitoba
Loving sage in saltimbocca or Fegato alla salvia (veal liver with sage) and just pan roasted veggies. Great dishes IMO
Vi ho scoperto da poco e sto recuperando guardando tantissimi video!!! Trovo Eva una donna fantastica, un'ottima cuoca e un'insegnante perfetta. E poi,capisco perfettamente il suo inglese 😂😂
Always learn from these two when we need to. Their humor is just the seasoning for their show.
I had no idea that you’re supposed to take out the germ of a garlic clove. Didn’t even know there was such a thing. That explains so much! lol. Thanks, Eva!
I only remove it when it's green and sprouted, I'm told that's when it becomes bitter
though if you let it keep growing, you get 'garlic chives' which are quite tasty.
Just a myth.
Removing the germ from a garlic clove does absolute nothing.
Da Calabrese mi aspettavo che Eva citasse la polvere di peperoni cruschi, da noi in provincia di Cosenza si usa quasi ovunque.
Video fenomenale come sempre!
Il video è per gli americani che usano qualsiasi aroma alla "valà-che-vai-bene" e certe raffinatezze gli complicherebbero solo la vita. 😁
I'm really just learning how to cook. I mean "really cook". Learning how to use herbs, season food properly, how to buy meats, and so on. And, all types of foods. Spanish, Italian, Asian., etc. So, I esp appreciate videos like this. It is so super helpful and informative. So many of your vids have helped me. Eva you are pretty DAMN AWESOME!! Thank you sooo much. Please keep 'em coming. Arlene
Speaking of parsley, a Lombard classic: ris e erborin (rice and parlsey soup). A good, savory beef or vegetable stock (chicken is good too, if you're into it), idelly rich in flavor but not too rich in color; add a bit of butter whent it starts to boil, then add and cook rice in it at a gentle simmer; add a sizable amount of parsley halfway through cooking (not too early otherwise the cooking will extract some bitterness out of it). You can use stems too (in this case, add them rigth away, they need some boiling to tenderize). It's not a risotto, so it should remain a bit soupy at the end (1 liter of stock for 100 grams of rice is a good ratio). Optional grated Parmigiano on top when you serve it.
Classic wintery poor rural dish for dinners, with some comfort food qualities; also quite good when your stomach is upset.
This was awesome! I knew from watching many of your videos that “Italian Seasoning “ was way different than what I thought it was. It has totally changed the way I cook certain foods. The best and biggest thing is to salt my pasta water! I always salted it, but not enough to matter. Now I make it salty and it makes pasta taste so much better!!! I will definitely remember these additional tips!
I love all your episodes! I always learn something, and it’s fun spending some time with you guys ❤thank you
OMG! I absolutely can’t get enough of you two. Brilliant information. Thank you for taking the time.
What a delight this video has been! I learned so many things I didn't know before..😮 Thank you Eva, thank you Harper! Love from Missouri to you both. ❤️
Ooooh, I love the Italian version of Shakshuka and am certainly going to make it! Thank you both for another wonderful (and extremely informative) video!
What a great episode. I learn so much from you guys. Eggs in Purgatory is one of my favorite dishes. Thank you!!!
❤❤❤ One seasoning I love that’s not as popular outside of baked goods is nutmeg, but fresh grated from the nut. I love it in dishes with greens, in a bechamel with cheese, even just grated on a glass of milk.
Yeah if it has cream, even if it is a savory, I always add a little nutmeg.
I put nutmeg in many recipies, cicken broth too.
Are you a fan of John Townsend, too?
@@d_richter ???????
@danielabiscaro2761 John Townsend is another TH-camr who does 18th century American cooking. He absolutely LOVES nutmeg!
This is promising to be one of the most useful videos I've ever seen, so thank you!! 😊
Wow. As an avid learner of different cuisines, this makes so much sense when explained well like Eva does
So useful as I'm growing a spice garden! I really adore this channel and Eva cracks me up everytime ❤😅
BTW- for the record: it is wonderful that you both are sharing your ideas about how to season cooked food and as well the customs of cooking from the many exciting places you both have visited!!!
Beautiful dishes! This channel really is a gem!
Thank you Eva and Harper! Great conversation regarding Italian seasoning.
I feel like Eva has the most Italian head of hair I’ve ever seen. It’s amazing.
I love videos like this. It's like a little cooking class.
I love you guys. Thanks for sharing Eva's Calabrian cooking perspective. I also love that you try to include history throughout your videos. Also noticed the Texas Pete in the background...great stuff!
I’ve been binging y’all’s (from Texas) content for a while now and I love it! But this episode was so much fun and I just had to say so! I really enjoyed how you presented your recipes & actual cooking techniques. Bravi 🥂
As peperoncino is "mandatory" for calabresi, aglio/garlic is "mandatory" for piemontesi. As a piemontese myself i strongly suggest everyong to try a sauce made by garlic and parsley on fish, fresh cheese and onestly anything. The next day you would smell like you're a vampire slayer and your coworker will hate you but it's worth it. I promise 😂
What can I say - Perfetto!!! Pretty large and important things of italian seasoning put simply, but accurately and short to its place... Bravo🌿🌿🌿
This video is exactly why I love this channel, so helpful, instructive, and authentic, plus Harper and Eva, of course.
And their nuances and dry sense of humor. Always a joy!
I loved the spice elaboration, and I loved the Italian name for Shakshuka
Thank you, finally someone speaks about this!!!!!
Great episode, guys! Learned a lot and got 2 new recipes!
So happy I found you two❤
My grandparents were from Calabria.
Thank you so very much for your videos, especially this one. I have learned so much about cooking Italian meals.
Love the passion for cooking you have!
Loved this episode, great info. Eva is a superb cook and Harper should consider a singing career undoubtedly the best rendition of Scarborough Fair ever!
😢3
Meraviglioso video, Eva!!! Sei un portento!
I agree Basil is my favorite! That smell brings back so many memories of Italy and my Nonna ❤
i gotta say thanks to learning about italian cuisine from actual italians helped me appreciate the simplicity of an amazing dish that doesn't need 10 or more herbs and spices. using fewer kinds of seasonings in a dish does not mean its under seasoned. but i have a hunch that americans use way more herbs and spices in an italian dish because the quality of foods aren't the same as what you might find in italy. for example our tomatoes are kinda bland so they need the extra help with additional herbs and spices.
Such wonderful information. The only seasonings my mother uses is salt, dried oregano, fresh parsley, fresh garlic, fresh onion and basil. Thank you Eva and Harper for this video as always.
Thank you for being my guide to Italian cuisine
Brava Eva! To add one thought: it seems to me, in my experience, that most of the unnecessary additions to specific Italian dishes (cream, butter, parsley, garlic, pepper, oregano) actually comes from French cuisine. Those are all fundamental ingredients in French cooking and the American diet is very heavily influenced by French-styled cooking--probably from legendary chefs like Julia Child and Jacques Pepin and Wolfgang Puck. There is no question in my mind that French chefs sought to "elevate" the rustic style of Italian cooking. People throw parsley, for example, on every pasta dish (including sometimes pasta al forno!!) to "give it color" and because it "looks fancy." It has nothing to do with flavor or necessity, but has just become a visual element that is expected, also probably from the food design and photography fields. Of course, I am with Eva that many of these added ingredients don't actually contribute anything to do the dish...but I think this helps explain why the phenomenon exists. To me, it seems a simple difference between French cooking, which is focused on technique and appearance, and Italian cooking, which is rustic in nature and seeks to avoid competing flavors.
CIAO Eva and Harper! Questi sono Rob e Nancy Case - del tuo corso di Italiano a Orvieto!!!! JUST NOW had the time to sit and watch this video and LOVED IT! We learned a LOT, for example, all about the paring of spices; how well you two are together as presenters, and how well you both are doing! Congratulazioni e ben fatto! We've subscribed and we'll be watching!!! Ciao!
I watch this channel for two reasons,,,, The food and Eva's hair,,,,... OMG! Love both!
Great episode! One correction: Wild oregano grows all over the south and wild rosemary too. In our province (Salerno) deep in the mountains, people go hunting and gathering the wild oregano and wild asparagus, manuzzi etc. and it is AMAZING> Oregano here in the US is NOT the same. In fact, Wild Italian oregano is more like marjoram fyi.
I buy Mexican oregano because it has a more pronounced flavor than US grown.
@@ghw7192 greek and Italian oregano is good
@@ghw7192When you see "Mexican Oregano" in a grocery store it is actually to differentiate from the original Greek Oregano. It's a completely different plant that has a similar taste to Old World oregano.
Very informative. Thank you!
Excellent as usual, thanks Eva! (and 'arpere!)
Thank You for educating us!
Majeram is the best spice. We use it a lot in Polish cuisine. It makes various soups and stews we have absolutely delicious.
It’s all about restraint in Italian cooking. Beautiful dishes guys! 😗🤌🏽
I learned something new today - so this was a very good day!
This is great! I have been trying to explain how Italians use seasonings for years to my American friends. Most so called "Italian" food in the U.S. is so over seasoned. Now, I can just point them to this video. Two other things: My family is in Campania, outside Napoli, and we love hot chilli in everything. The basil sandwich, haha, I do the same exact thing as your cousin. I love basil so much will add it to a salad and I have even made salad with no lettuce, just fresh basil leaves, tomato, onion, celery and carrots with oil and vinegar dressing.
A delightful video. The egg in purgatory dish looks like a " must do" dish. It would be good for any meal. Thank you for the information about the combination of spices.
Look up Shakshuka. It is eaten throughout the Mediterranean or Middle East,
Yay! I'm happy to learn this.
This was super helpful!
Wow! It looks like you found some beautiful swordfish in Az!! That's what I want for dinner now.
Thanks for another great video. ❤
We had the egg dish on Fridays during Lent. Thanks for bringing this back.
How fun! Cute, sweet and informative, even for an experienced cook!
I love to cook and live to cook. The only place I love to be more than my garden is in my kitchen. Now I’m a mature woman and I actually watch more TH-cam than I do any other channel anywhere by far. I watch everything from cooking/gardening/furniture art and everything in between. Now Mexican cooking is what I’m best known for and what I’ve done more of throughout my life. Most people who know me really well know that I love to cook authentic Italian. And I love how Calabria is known for adding their special pepper to most everything lol. My third favorite foods to cook are a tie between Asian cooking and American comfort food influenced by countries from all over the world. What all this is leading to is that out of all my channels on TH-cam, your channel is one of my very top favorites. Thank you so much for creating your channel exactly how you do, for the incredible and fun for us relationship between the two of you and the bonuses that come with that connection. The things you’re both passionate about plus your family and friends. I just flat out Love you guys and thank you very very much.
What a fun video while being éducational. Waiting to reveal what the dish was going to be until the end is extremely clever! Bravo!
...and sage always goes in Saltimbocca alla Romana, one of my favorite dishes that Eva's made.
This was excellent!!
After finding out I have a corn allergy, resulting in being forced to make almost everything from scratch due to corns pervasiveness in processed foods, I also came to realize the ubiquity of flavor enhancers in food packages.
Without those chemicals being dumped into the food we consume, we need to increase the natural flavors by utilizing those ingredients in increased quantities because often times American recipes are dependent upon utilizing ingredients that feature those chemicals.
But when you extricate those from your choices, you become much more dependent upon the flavors you bring to the party.
And, as Eva's simple tomato sauce demonstrates, a proper balance of simple ingredients provides a fresher flavor that just can't be purchased in a bottle.
This video also demonstrates the weakness of much of the American diet's willingness to just toss in flavors, almost at random, without quite having an understanding of why those flavors either should or should not be used.
To your last point though, for many of us if there isn't a well established recipe to balance out those flavors for us, the amount of people who would only ever add some salt and pepper and then end up eating bland food is staggering. In those cases it is actually better that they add a bit of "something" to spruce it up because in many cases that something is better than nothing.
people lived exclusively and extensively on corn for thousands of years without allergies appearing. Blame the overly sterile environments we're raised in. also most of that corn that's added is in the form of starch, which you can't be allergic to. no protein in it.
also all food is 100% chemicals. I think you don't know what chemicals are.
@@KairuHakubi - you can be allergic to the protein and/or the sugar of a product (like lactose or casein). The fat is safe if it has been processed thoroughly. This is why someone who has an anaphylactic allergy should not eat something cooked in the fat of their allergen (like peanut oil).
Unfortunately corn has replaced many sources of regular natural food thanks to the American farmers subsidy program. So allergies have increased because of the unnatural overuse of chemicals in our food.
@@mythicsagefire casein is a protein. nobody is allergic to lactose, they have _lactose intolerance_ because they lack an enzyme to break it down, and it gives them gas. there is a difference.
peanut oil is 100% fat, there's no protein in it, and it's safe for people with peanut allergies to eat. Unless it's that cloudy hippie peanut oil that has a lot of pureed peanut in it.
basically nothing you're saying is true, and you should really stop.
@@KairuHakubi This is why I don't often get into discussions on the internet, there are too many people that think they know something for absolute certain while simultaneously demonstrating absolute ignorance.
Going to Italy for the first time in August. My daughter has wedding business there and invites me along. Amalfi. Florence. Roma…. And back to Amalfi. You both have been such a blessing… I always try to be so mindful and respectful when I’m in another country… You too are like peanut butter and jelly… That of course is American style! Lol… thank you… I cannot wait… Eva you have taught me so much!
That swordfish recipe looks extraordinary, I must try that one!
Sage and walnut pesto. The best. Absolutely love your videos
I love this woman’s accent! ❤️❤️❤️
Great video. I find the Italian "seasoning" is more just a novelty. In fact if you buy that donair meat in the stores, the main flavour is usually those mixed herb. As for Basil in Tomatoes, how I see it is Basil to Tomatoes is like Vanilla in baking. It helps a great deal, and it compliments it most times.
Great video, I grew up with eggs in purgatory, we had to use left over sauce but it was always special, I love basil as well, my favorite, we like to use sage when we make saltimbocca. I’ve never had swordfish this way, I’ll have to try it, I’d like Harper to show Eva what Old Bay seasoning is, cook a piece of swordfish on a wood grill and season it with old bay, butter and lemon, and salt and pepper, but it has to be cooked perfectly, I think she would like this with some baby red potatoes boiled in kosher salty water, then seasoned with butter, pepper and basil, one of my favorite summer dishes. God bless. 🇮🇹😎🇮🇹
Parsley and artichokes.:) Here in Campania we use parsley when we prepare 'carciofi in umido': stuffed baked artichokes. (And in 'caricofi alla romana', Roman-style artichokes as made in Rome.) And as Eva said, it's in all our local fish and seafood dishes.
Totally enjoying your videos
First thing I do in the morning after we've arrived in Trapani is visiting my favorite greengrocer's. And the thing I love about this place is adding "aromati" (basilico +prezzemolo) for free to every tiniest amount of tomatoes you get. Also, I consider Aglio Rosso di Nubia the best garlic in the world.
My daughter makes biscuits from scratch. Tear them open, slather with mayo, too with a thick slice of freshly grown home grown tomato, a touch of salt, ground black pepper and basil leaves fresh from the herb garden. It’s her favorite.
Its about time Eva you know how many times ive been telling everyone about this Italian seasoning ... .that we dont have that ....❤
Ava,
Your idea that crafting the perfect dish rely on withholding spices that compete and overpower, is powerful and proper.
Using a spice on a dish, the flavor must enhance and complement the flavor of basic ingredients much like a portrait artist might highlight a subject with subtle flourishes and color shading to enhance the portrait.
That English-speaking is a second language has not hindered your teaching us proper cooking techniques that apply worldwide. Your dialect beautifully enhances our retention and enjoyment factor, encouraging us to watch your presentation completely.
Your husband is blessed and your parents proud to have you in their world.
Respectfully submitted,
Timo
Thank you! ❤️
EVA,
My most humble apologies for misrepresenting the spelling of your name.
I have an Ava in my family and she wears her intelligence prominently, like yourself. My advanced years allows my ears to hear them in a similar fashion.
Again deepest apologies!
Timo
Great dishes and a great video. Years ago I visited a market and stumbled upon pineapple sage.
Upon smelling it I immediately used with duck. One of the best dishes I ever concocted.
That’s interesting! We’ve never heard of such a thing
Very informative, I might eventually learn something.
Amazing dishes!!!👏
Good as always!
Great Episode!
I just started growing some Basil and Rosemary precisely to get better flavor on some dishes 😂. I really miss my old apartment back in Tepoztlan because the neighbors decided to make a communal her garden. It was such a good idea, though Hermosillo is a bit more harsher when it comes to weather.
I am Sicilian but Calabrese are not the only ones that eat spicy food. My family puts peperoncino everywhere. BTW, my father is from Sciacca and my mother from Comiso in the Ragusa region. We cannot live without Peperoncino! ❤
I watched this again as it's so enjoyable! And every time Eva said "aria" I was waiting for opera - until I realised the word was "area"😄🥰❤