I could watch Adele do an entire show by herself, she's got such a keen sense of technique and a love for the history of not just the finished product but the ingredients in her food!

I'm Italian and i love this channel because they revive these old recipes. Thanks you ❤

@cango5679

2 жыл бұрын

I'm Uruguayan, and love this channel as well - but it makes me too hungry :-(

@denisguatteri3696

2 жыл бұрын

Well, in sorry for you XD. Also i work like a chef sooo... Its very ironic hahaha

@anon7641

2 жыл бұрын

Am not italian n i still love it! So i can only imagine how much you should love it

Wild herbs, dough, white wine, and marjoram. Liguria on a plate! Thanks for this treasure!

What amazes me all the time, appart from the outstanding ladies, is that they don’t need a fancy kitchen to cook. We are so spoiled. 🌹🌹

In Brazil, we have a similar recipe called "pastel". The dough is similar to the gattafin, but we use "cachaça" (a distilled liquor made from fermented sugarcane juice) instead of wine. The filling is different too: here, we use cheese, ham, minced meat, tomatoes, pepperoni and even sweet ones (like chocolate, and cheese with guava paste). The pastel is very popular in Brazil to point that you can find pubs on the street specialized in making it.

@pastagrannies

2 жыл бұрын

hi Matheus, one year I'm going to make it to Brazil and film some of your lovely grandmothers. best wishes, Vicky

@bobrezendeassis

2 жыл бұрын

@@pastagrannies , with all the ethnicities here in Brazil, I can promise there will be a whole lot of diverse grannies for you to choose.

@jamon6768

2 жыл бұрын

In Indonesia it is called pastel too but it more looks like empanada

@69SalterStreet

2 жыл бұрын

One of my favorite things about food is you find similar things in almost every culture.

@priscisay8748

2 жыл бұрын

Matheus e a gente achando que o pastel era japonês ou chinês… até hoje,ainda é um meio mistério qquem inventou o pastel, e no fim os italianos tem uma versão muito mais parecida com o pastel! Xocada!

‘Stop and smell the roses’; she sniffs the marjoram before adding, such pleasure. I had cousins in Liguria and had these boiled. Nothing else in the world tastes like them.

these stories are important to be shared, thank you so much for doing this! I'm always afraid they might die out in time since the younger generation might not learn about these beautiful stories!

Nonne italiane... semplicemente patrimonio dell'UNESCO

Adele is a great pasta granny, very delicious. I especially liked her researching the origins of the ravioli, please have her on again 🌷🌷

Greetings from Australia. It's 0632 and the country is waking up and everyone is watching pasta grannies. Stay safe everyone. Happy cooking. Wonderful vlog . Caio xx

Those look wonderful. I love how this channel is immortalizing the old traditions in culinary arts.

Indonesia also have the same kind of food, we called it “pastel” or “jalangkote” Dough is the same recipe, but without alcohol Filling is vermicelli, potato, carrot, peas, bean sprout, minced meat,

@zolawilliams1

Жыл бұрын

Wow!!! Sounds delicious! Someone from Brazil said they had a dish also called 'pastel'. So interesting!

I can see from the way Vicky is enjoying this Gattafin, that it is bursting with flavour . The beautiful lady has introduced us to something sensational. Thank you.

I always end watching those videos with a smile on my lips. Maybe the BEST gastronomic KZread channel.

We made those with white cheese/onion stuffing. Most delicious when fried. My late mother used to have a hard time trying to keep us kids out of the kitchen while frying them. They disappeared in seconds! The ones stuffed with wild foraged herbs and greens (purslane was the best, for some people it's a pesky weed!) baked in the oven also quite good and healthy. Well, I will not have time to talk when eating those... so no worries talking with your mouth full ! Nice to hear her telling some stories from her past. :)

@pastagrannies

2 жыл бұрын

hi Souad, thanks for sharing your memories 😊🌺 best wishes, Vicky

I'm italian and i love to see all this recipes. In italy we chance languange and recipes in 1km of distance. We are a word intro a little region.

Pleaseeee give a big hug to Adele next time, in my name. 🤗 Atmosphere so lively, or better to say - full of life and full of fresh scent, as always. You all, are so wonderful! 💖 Oh, I wish I was able to be there :)

It looks like one of the most famous dish in Russia "Чебурек" (eng. Cheburek). Every Russian knows it)) Also this dish is the main on the Crimean peninsula. Usually this is cooked with meet, but often with cheese and vegetables. My Crimean grandma even cooks cheburek with apricots and plums)) and to be honest it looks so simple but people from other regions rarely make this dish correctly)) it's passed down through time from Crimean ancestors)) I hope that one day you'll taste Cheburek because this is highly delicious👌😊

@pastagrannies

2 жыл бұрын

Hi Alexy, cheburek sound delicious, thanks for telling us about them, best wishes, Vicky

@kovalongaful

2 жыл бұрын

Чебурек с абрикосами и сливами ? Звучит странно, но очень аппетитно , никогда не пробовала сладкие .

@acryliq

2 жыл бұрын

That's exactly what I thought. Mini-cheburekis 😊

I never saw this use of wine in the pasta dough, I must give it a try - looks good, and obviously tastes great!

This is by far the best cooking channel on youtube. Each video is a small treasure

Da quando sono piccola che me li fai e ogni volta hanno un gusto favoloso,grazie nonna

I wish there was someone doing this in every country, fantastico 😍

We have a different type of fried ravioli here in St. Louis, Missouri. It is world-famous. You take small ravioli and bread them in bread crumbs and egg mixtures (double coating) and fry in oil or air frayer. They are served with marinara sauce on the side and they are a St. Louis appetizer staple.

@davidhynd4435

2 жыл бұрын

What do they use as a filling?

@christineb5471

2 жыл бұрын

I was hoping someone would say something about STL fried ravs! It's the thing I miss about my home city the most:)

@pastagrannies

2 жыл бұрын

hi Benicia, that sounds intriguing ! best wishes, Vicky

I like that when you say "good!" Adele just says "yes". She knows she's good :-)

Had just watched Pasta Grannies make ravioli yesterday and thought it would be grand to see if they would sometime make fried ravioli, and here it is! So pleased! Great video! (Unfortunately, I am allergic to peanuts, so will have to make the heavier version with olive oil. Looks absolutely delicious!)

Well, they look scrumptious! I've lived all of my life in Australia, where I was born, but my paternal grandfather came here from Scotland, so you had me at "fried".

Thank you Vickie for searching out these sweet, informative grannies. We can learn so much from them.

@pastagrannies

2 жыл бұрын

hi Julia, I am glad you like them. 😊🌺 best wishes, Vicky

These pastries look amazing. My grandparents are from Liguria and all of the dishes are labor intensive. My poor nona was always cooking.

Very nice, and a great way to get kids to eat foraged greens. I love to forage, so much out there to snack on if you know what to look for. Great video, thank you to you & your team once again.

Just wanna say the flower wall was a lovely bonus to the video ❤️

الله يعطيك الصحة bellissima nonna,mi manca l'Italia. Agadir maroc

Those greens 😍

Wow! Another amazing recipe. I'll add it to the pasta Granny's book

Lovely. Food AND history...

🕊✍ 🇨🇦 😍 Oh Mi❗Mi❗I have been longing to 👀 see this done now for 60 years! no joke❗ In my childhood, there was this Italian lady neighbor who fried something that looked like this 'Gattafin' in a 'lot' of oil and I still smell it in my memory. The only thing, hers was a dough that looked soft like ravioli dough, there were herbs/plants inside of it. I 👀 saw this lady 40 years later but unfortunately she couldn't remember that food 😥 ... I have watched all your other 📽 videos from even more elderlies grannies 😇 hoping it would show up and it did today❗😍 Thank you so much❗ Bravo Adele❗and all the crew members❗😙

@businessasusual9077

2 жыл бұрын

Hello Monique I’m Italian and from your description of your childhood dish I would think that maybe could have been panzerotti, that are made with a dough with yeast ( so different from gattafin ) filled with whatever you like and fried. They are originally from Puglia but nowadays are spread out almost all over Italy. Just to help you recollect which version you used to eat all those years ago. Stay safe

@moniquest-jean3871

2 жыл бұрын

@@businessasusual9077 🕊✍🇨🇦 🙋‍♀️ Oh my 🕊 dear, 🕊 dear 😍 Giovanna! 😑 Thank you SO MUCH for taking of your time to write me this correction! Because it was fried, I thought I could come around it, but 'your' point sounds right ON❗😍 Also, from what I can 🤔 remember, it looked like a big boiled ravioli {pierogi} filled with what she picked up from the fields 😀 which then was put in deep oil to fry ... I found 📽 one that might be it : I PANZEROTTI PUGLIESI -- RICETTE DELLA NONNA MARIA, Feb 3, 2019 ... Also, 📽 Recette de pierogi {raviolis traditionnels Polonais} Apr 16, 2012 ... The fillings of 🥟 them can be of our choices ... I will keep 📽 looking! Again, 😑 thank you SO MUCH❗😍

@businessasusual9077

2 жыл бұрын

@@moniquest-jean3871 Good luck with your research and I wish you many pleasant hours researching, cooking and , most of all , eating!!!😉 All the best always to you and yours

@moniquest-jean3871

2 жыл бұрын

@@businessasusual9077 😍 Thank you SO MUCH Giovanna for your warmth❗You are a true Italian lady❗😍 🕊 ✝️ 👑 Yahweh 🕊 bless you❗😍

On the island of Crete we have sth similar and we call them kaltsunia. The stuffing can be either with local greens such as spinach, spring onions and various either weeds or with fresh cheese. Well done to all of us who honour the local gastronomic paths and the legacy of our ancestors!

@pastagrannies

2 жыл бұрын

Hi Marina, how interesting. I would love to film some Cretan yiayias one day 😊🌺 best wishes,Vicky

@22041981M

2 жыл бұрын

@@pastagrannies pls do you won't regret it!! Keep on the good work Vicky!

I thought "fried ravioli" didn't sound so good. Watching I became enchanted and hungry! Molto Bene

Brava nonna Adele, che bella ricetta! Grazie 😍💝

Making the pasta with oil and wine, this is a revelation! And frying them, I am definitely making this, they look wonderful.

@pastagrannies

2 жыл бұрын

It's impossible to eat just one... 😀 best wishes, Vicky

Charmed to see Adele taking a deep breath of the chopped marjoram and parsley!

The ravioli look scrumptious ❣️👍

Adele has a beautiful smile. What a wonderful dish! Looks so great!

Such a WONDERFUL episode!! Adele is such a charming lady. As always, thank you so much, Vicki!!!!

@pastagrannies

2 жыл бұрын

hi Didi, glad you enjoyed it! best wishes, Vicky

In brasile l'abiamo. Si chiamano Pastel con tanti ripieni diversi. E all' impasto si metti la cachaça per la crocantezza 😋

One of my favorite channels in KZread! Great work, amazing recipes and lovely grannies!

Muy bueno. En Uruguay se llaman: empanadas. Fritas en aceite o al horno.

I love grannies.They are totally perfect in everything.

Interesting that wine is added to the pasta dough. It's so marvelous to learn from each pasta granny. Thank you for another wonderful episode.

@nikiTricoteuse

2 жыл бұрын

I saw a recipe on another site that, from memory, used vodka in a flaky pastry recipe and that the alcohol evaporates and the gas from it makes the pastry lighter. Even though wine has less alcohol, l imagine the principal is the same for this.

Ms. Vicky, outstanding recipe by this dear soul Mrs. Adele & looks delicious. We do have a similar recipe in Appalachia, but not all of the greens. Here the sowthistle is called polk salat & grows along roads, fence lines & meadows. Dandelion greens are everywhere & no shortage.we rinse/strain our greens 4-5 times to remove grit, then line a salad spinner with a tea towel & spin for 2 minutes to remove all water & any grit. We fry our stuffed ravioli's in peanut oil, or lard, or bacon grease. Our eggs are from free range chickens( did you know the color of the egg shell is always the color of the hen's ear lobes ?, tan, cream, blue, speckled, etc... info from me an old farm Irishman, lol) God bless you all

@AirrowRocket

2 жыл бұрын

Popular folklore on ear lobes.

@stevelogan5475

2 жыл бұрын

@@AirrowRocket it is true, there are no pure white egg shells like sold at a grocer, they are bleached. The color of the hen's ear lobes will be the same color as the egg shells, whether colors of tan, cream, brown, light blue, speckled, etc... & they will all have rich golden yolks & not the light yellow tasteless yolks, I'm 58 yr old Irishman from rural Kentucky & it is true, if you want, you can check on google facts, etc... , my whole family is from rural Kentucky, a few more tips for you, hogs/pigs will not eat cucumbers, just about anything but those, even cannibals as they will eat bacon, ham, pork loin. Also, you can't breed 2 mules, they are all sterile, you have to mate a horse & donkey, usually a male horse & female donkey, but if you can pull a female horse down by the reins, a male donkey can mate with it, but it's usually a male horse & female donkey, you can check out all this info my friend, but I know.

@AirrowRocket

2 жыл бұрын

@@stevelogan5475 Thanks for the info on cannibals though. The rest is making me nauseous.

@stevelogan5475

2 жыл бұрын

@@AirrowRocket you don't eat the mules my friend, lol, it's just how they are bred

@hah3456

2 жыл бұрын

@@stevelogan5475 We also have something similar in the Deep South (also is the Southernmost Appalachian area)….I’m guessing you mean Scots Irish though not Irish? Not many actual Irish people settled Appalachia or the Southeast. Scots Irish are Scottish and Anglo by blood, they came from Ulster now known as Northern Ireland, part of the UK. I’m a geneticist who has done a lot of studies about this, plus my family is also similarly descended.

I want these now! What a charming lady and scrumptious recipe! Thank you.

We also have smilar dish here in Turkey and it’s called “çibörek”. Difference is there is no wine in our dough, we use eggs like she said. You can fill it with almost every savory filling you want. Popular ones are cheese, some herbs and greens like she does, potato mash with some spices and grounded meat with onions, some herbs and spices. Very crunchy and delicate also so so delicious.

Che ricetta meravigliosa Signora Adele👍👍👍😜😜😜😜

Those look like they were very delicious! Will have to try!!

This dish looks amazing. And what a wonderful knowledgeable lady!

Very different but probably tasty!

Hola from Costa Rica!

I love the stories!

Looks wonderful!

Thank you for your work, I'm italian and I love this channel

The back splash tile is kick ass 😍💛🧡❤️

They look delicious!!

They look quite similar to panzerotti, a dish from Puglia, with the difference that you use water, flour and yeast for the dough. The most popular ones are filled with mozzarella and tomato or minced meat or cime di rapa and chillie :)

I love the history and the dish looks amazing

Amazing beautiful inspiring ! Thank you so much ! ❤️🕊️❤️🕊️❤️🕊️

Dolcissima... Mi ricorda la mia nonna

Those look amazing!

Lucen realmente apetecibles, haré en éstos días esas "empanadas"😋

Wow, spectacular gattafin

Omg looks so AMAIZNG yummy 🤤🤤🤤🤤

You know as kids, we ALL tasted the Dandelion's milk. Everyone watching this knew what she meant when she said, blanche them or they'll be too bitter 😆😆

@burlatsdemontaigne6147

2 жыл бұрын

You could make little whiter rings on the back of your hands.

@aris1956

2 жыл бұрын

Hi, I know you from the otters channels (Aty, Loutre, Kotsumet….) 😊 Ciao from Italy ! 🇮🇹👋

@susieast450

2 жыл бұрын

@@aris1956 Yes! Ciao!

Looks wonderful ❤️

Vicky, you looked to be thoroughly enjoying Adele's gattafin. I was jealous. What a tremendous amount of work with a wonderful reward. Hope everyone had a taste of what looked to be perfection.

@pastagrannies

2 жыл бұрын

Don't worry, there were enough gattafin for everyone - they are very moreish! 😊🌺 best wishes, Vicky

Oh man those look good!

Looks delicious!

Salute to the nonna! Expecting more videos 😃

Wine in pasta dough….similar to wine in cannoli dough! Brilliant…..she’s so cute with her pearls!

These herbs would be considered weeds in the US. In Italy people used to pick anything from nature and find good use of it, from herbal teas, medicine, and food. It is a pity some of these traditions are being lost.

Looks delicious 🍽

Looks amazing!!! I WANT ONE NOW!!! Lol

Adorei. Thanks

Looks really good mmmm i could eat it right now hehe im hungry

Riquísimas se las ve 👍👍👏👏🇦🇷💕

Bravo…👏👏 wonderful

Looks so good! Bella! I would love to cook with you!

Ai que vontade que dá!🤗🤗🤗

Ms. Vicky you are radiant!!

@pastagrannies

2 жыл бұрын

thank you Halley 😊🌺 best wishes, Vicky

I used to live in a small farm town and I would pick wild mustard. It's delicious. They grew a lot of seed crops in the fields and you could find parsley and beet and chard greens around. I didn't like the wild dandelion. It was too bitter. In Los Angeles I got the cultivated kind and it was much less bitter. I used to forage for mushrooms as well. 2000 and 2001 were great years for mushrooms!

Wow can i taste 1 please.. It looks yummy ...

La signora Adele è bravissima e adorabile!!!

Se agradece que coloquen subtitulos en español!💐💐💐💐💐💐💐💐💐💐💐

so delicious!

Ma che buoni!!! 😍😍😍😍

Adorando parece que é vegetariana🥰

Bravissima! Grazie!

You supposed to react immediately even if you have food in your mouth. It’s their way. 😎🤩

Bravoooo, madam, afiyet, olsun.

This is common here in Brazil, we call it Pastel. It's street market food

Only in italy is olive oil heavier than peanut oil lol. That good unfiltered stuff 😆❤

Peanut oil YESSSSS that's what I use!

Could make them, I'd have to find the bitter herb substitutes like radiccio, or endive/chicory but it can be done. Might not be exact but it would be close to the same flavours. I don't have dandelion here in Florida.

@ginasomma5196

2 жыл бұрын

Dont they sell it in the major supermarkets? I find it here in California in the supermarkets but its not the same as the wild ones. Have u checked at the Ethnic markets in your area?

@silverlightx6

2 жыл бұрын

Go to any field and you'll find dandelion, it's a weed all over the states. Most homeowners have fought loosing battles trying to remove it from their lawns.