Gosh. This may be one of the best dishes ever featured in your channel. Looks super delicious! BTW Vicky, love that you give some sort foreword before the actual video begins. It reminds of those small stories they put before a recipe in a cookbook page. Hope you consider making it a regular format. We love seeing you:)

@anujpramanik1819

Жыл бұрын

And it's made with such few ingredients! Just flour, olive oil, salt, garlic and the peppers! It's actually vegan!

@elainebmack

Жыл бұрын

@@anujpramanik1819. It seems that Italian cooking is loaded with delectable dishes that fall into the vegan category. Good food is universal!

As a sweet red pepper lover this one had my mouth watering. Food, culture, history-nailed it! Thank you for this great contribution to culinary preservation!

Memories of my mother (first generation Italian-American) drying peppers on strings and when they were dried, frying them ever so quickly in olive oil which we used to pour over our pasta and tomato sauce! Grazie tanto!

@marycirimele9172

11 ай бұрын

We'd do that too..and eat them like chips!!!

LOVING the Abbruzzo content. What a gloriously executed delightful dish

...and not a tomato or cheese in sight! So unique! 👏🏻

@marycirimele9172

11 ай бұрын

If you can find some real powdered Calabrian chili (sweet, not spicy) you can make this. Make your pasta, and in a little pan, warm up some garlic and add the chili powder, cook for 10 seconds then add in some pasta water..or not. The oil makes the "sauce" and it's amazing.

Thank you for featuring some of the very unique dishes from Abruzzo! The 4 provinces that make up our region (Teramo, L'Aquila, Pescara, Chieti) each have spectacular cuisines that range from mountain to ocean. Traditionally, some of the best chefs in Italy were trained in or came from Abruzzo. Very proud that it's rapidly being discovered and celebrated. In the last international wine conference in San Francisco, Abruzzo was voted best wine region in Italy, and the NY Times rated the rosato of Montepulciano d'Abruzzo called Cerasuolo best rose' in Italy, rivaling or beating many Provencal rose's.

@philbarker8219

Жыл бұрын

and don't forget the Montepulciano d'Abruzzo from the small communes like Tollo, beautiful wine.

@jrthiker9908

Жыл бұрын

@@philbarker8219 Yep, and in our Val Vibrata region....some great stuff coming out of Biagi, Cantina Colonnella, and Lepore. And the vino sfuso in Martinsicuro has some fantastic bulk wines for 1.5E a liter direct from the farms....3 liter minimum purchase, as well as some varietal olive oils. The recent Tour DiVino in Colonnella was a big success in 2022. I look forward to what they do in 2023....featuring some great Abruzzese wineries down to Pescara and other points south as well as Teramo.

@mizzchuz.6413

Жыл бұрын

Thank you for your comments! So interesting!

@Viva_la_natura

Жыл бұрын

@@philbarker8219 Montepulciano from Abruzzo is about the only wine I drink nowadays. Montepulciano is more affordable than Chianti Classico and just as good..if not better..goes with just about everything from pizza to pasta.

Fortunate to have some peperoni cruschi from a trip to the region. I just followed Filomena's instructions to the t, albeit with the help of a pasta roller. This dish turned out great! It's amazing how you can make such a tasty meal with so few ingredients. It says a lot about the quality of Italian ingredients. I'll be making this again! Thanks for sharing Vicky, I can tell this is one of your favorites :)

@pastagrannies

Жыл бұрын

hi Nicholas - great to hear it was a success for you. 🙂🌺 best wishes, Vicky

Wow, I definitely agree that this looks like the most delicious thing i've seen on pasta grannies!

I come from a Calabrese family and I didn't know that other Italians loved peppers as much as we do. People in this country (USA) think that all Italian peppers are hot because that's what we see in the restaurants, unaware that there are delicious sweet ones. What sets the Italian ones apart is depth of flavor - even the hot varieties , which really aren't all that hot compared to Asian and Caribbean ones, have dimension and not just heat.

@elainebmack

Жыл бұрын

I LOVE peppers, especially sweet ones. I feasted on such sweet peppers while living in Italy, and what you say about their depth and dimension of flavor is true. Heat is nice for balance, but I use super-hot peppers very sparingly - as more of an accent. They have their place, but you can't really enjoy them on the level that you can sweet peppers. Another point. People sometimes get into a thing where they love to shock their tastebuds with what I call "dummy heat". Dining should not be an endurance contest!

@marycirimele9172

11 ай бұрын

As a Calabrese, I agree 100%. My family had strings of peppers drying in our livingroom. My mom would fry up the dried ones for us to eat with our pasta... or as a snack! The depth of flavor is unmatched!! Gosh, I miss those days...

Vicky! You look so blown away from the flavor! Now I want to make it! Thank you for another great video!

Wow indeed. There is no end to the variety of pasta dishes. Love your blouse by the way.

@pastagrannies

11 ай бұрын

thank you 🙂🌺 best wishes, Vicky

Your reaction after your first bite is probably the best reaction I have seen from you when tasting pasta dishes! Wish I could make this!!

I'm completely addicted to Calabrian chilies so I would be a happy camper. You look fabulous surrounded by chili plants Vicki! Thanks!❤ I'll bet this isn't the first time Filomena has made this. Expert hands!😊

@WinstonSmithGPT

Жыл бұрын

These aren’t Calabrian peppers.

My mouth watered during this one.

Oh, my goodness, that looks divine! And Filomina is lovely! Such a good teacher! ❤❤❤❤❤

Gosh your reaction to the dish was priceless! I would love to get a taste of that one for sure!! 💯

Looks like pasta in a curry sauce. That red chilli powder reminds me of Kashmiri Red powder red in colour but no heat. Lots of love from India, land of spices. 👍👍👍👍👍

The episodes are all wonderful Vicky. They always warm my heart and I learn so much. Many thanks

What a beautiful color. Some say beautiful food tastes better... Btw, this woman is a natural teacher. Hope to see her again

My mouth is watering!! I LOVE sweet peppers and use them liberally in my own cooking. This recipe will be one that I reference often. I cannot eat tomatoes for health reasons, so I have long used red peppers of all types to make my own sauces and relishes. I also have them raw in salads and freeze huge amounts for winter eating.

I've never seen you so enthusiastic! 👍👍👍

SUch a different dish! Even a “wow” at the end. Well done! Thanks for another four-star episode.

Such a simple dish that looks amazing!!!

This pasta dish looks so delicious ! Its only a few ingredients, but they need to be of great quality. Wonderful, thanks a lot for sharing.

In my mother's hometown they also use peperoni powder. The aroma of that powder filling the room as soon as it hits the olive oil is the smell of childhood to me. I live in the netherlands and every time I visit there I always bring back some of that stuff. If I may give you a suggestion for an episode, you could to Teggiano (SA) to film how they make cavatiell'e fasule, palmatielli al sugo, and many other dishes

Loved the introduction, Vicky -- what a wonderful way to set our taste buds a-tremble. This looks so luscious -- with the simplest ingredients made into a delightful meal, by an expert. I would have run off with that pasta like you threatened to. Wonderful episode, wonderful cook. Your one-word description was perfect -- WOW!

This is now my favorite episode. Very well done 👏

That dish looks delicious, and I love how nothing gets wasted.

I love Ms. Vicki's reaction to the tasting of this unique regional specialty. 7:34

Il mio canale di cucina preferito in assoluto, grazie!

Love the color

Oh my gosh! Another new dish and it looks fantastic!!!

These documentations are so special to me. The recipes and methods are so clever and different from one another. I don't think there is anything else in the world quite like Pasta Grannies. Sometime id like an episode all about Nonna knives and other tools. This would answer my questions about did Grannies come to be able to use such simple tools? This seems to satisfy them in their cooking.

@pastagrannies

Жыл бұрын

hi Judith, thank you for being a fan! I think the underlying principle for the knives and gadgets is: use what you have, especially if it's cheap and readily available. Their pasta boards are fashioned from local wood; their 'nonna' knives are the kind you find at every local market all over Italy. And thank you for the suggestion - I'll do an episode on tools very soon. best wishes, Vicky

Love the rolling pin and Board. The Pasta Looks AMAZING

In America all we get are bell peppers in the pasta at the market. Gotta make your own here. Thanks for this trip about the art of the pepper!

@ginger942

Жыл бұрын

These are chili peppers

@mikeneidlinger8857

Жыл бұрын

Yes. Most of the folks in the country seem to have nice gardens. People in the city often have herb gardens maybe with some veggies.

Love the dishes from Abruzzo!

That is pure poetry. What a wonderful dish!

Perfection! Thank you Vicky and team - and the lovely cook, of course.

❤ Looks absolutely mouthwatering!

Dish for Peperoncini lovers like me ! 😋 And when Wicky says WOW, then certainly tastes super delicious !

@mariafrugoli

Жыл бұрын

Me too! ❤

@franksindoneii5410

Жыл бұрын

That’s not peperoncini

@DerAdler82

Жыл бұрын

@@franksindoneii5410 You're right. It's actually a pepper and is known as "Paesanello di Altino" ("a cocce capammonte" in local dialect) or "Peperone dolce di Altino" (Capsicum annuum). Not being spicy, it's technically not a "peperoncino" (hot pepper/chili).

@franksindoneii5410

Жыл бұрын

@@DerAdler82 incorrect you have no idea what you are talking about you just want people to think you do lol

@DerAdler82

Жыл бұрын

​@@franksindoneii5410 Excuse me? Which part is incorrect? I told you that you were right saying that this is not a "peperoncino" (but only a pepper variety), and you just replied to me saying I'm talking nonsense, when I was providing you further information about these peppers? I'm Italian and I use these peppers often, so maybe you're the one who actually has no idea of what is talking about.

Amazing! Will use this with my pepper harvest this year.

@pastagrannies

Жыл бұрын

It's an easy, visually pleasing dish to make. I hope your climate conditions are good for drying peppers. best wishes, Vicky

That looks scrumptious! 🥰

I could see an Italian restaurant selling a version of this in Hatch, New Mexico and doing wonders.

I want Vicky’s job. Those look so good! Patti

Altino Regna!!!

Thank you. Another great one.

Definitely giving this sauce a try.

Just amazing.

so much pepper, it must be absolutely bursting with flavor

That has to be totally spectacular ❤

Wow!Thank you!

Once in a while, a recipe appears on this channel that's entirely plant based, like this one. I don't know why I notice it when it happens, but I do. It's also a unique recipe, I can't imagine the taste, which makes me want to try to make it!

Love to see a vegan pasta on this channel

Such a great episode! So good to see you enjoying the pasta, Vicky. (I hope you shared some...lol)

Looks delicious!!

Have to attempt this one !!!!

Μπράβο σας συγχαρητήρια πολλά 😊😊 υπέροχες συνταγές όμορφη εκπομπή συγχαρητήρια πολλά είστε όλες υπέροχες

Food is beautifully delicious 🤗

Can you describe more what it tastes like? I'm having a hard time imagining this one because it's so unusual.

@gipsi2001

Жыл бұрын

Just cook it. It's the only way

Oh that looks good, you certainly seemed to enjoy it anyway Vicky. Not overly fond of excessively hot food these days, but a bit of heat is welcome. That certainly looks like something I'll be giving a go. The colour & gloss on the finished dish looks so inviting. 🌶 Many thanks James.

@pastagrannies

Жыл бұрын

hi James, although Abruzzo is fond of its chillies, the paprika used here is not hot at all. The Altino pepper is 'dolce'. The key to the success of this dish is to use fresh paprika/ground pepper - not grab the stuff that has been hanging around on one's spice shelf for ages.😀 best wishes, Vicky

Vicky doesn't want to share, "WOW!" The crew immediately says, "Where are you going?!?" LOL Great video!

Maybe one day you could go to or near Verona to find a unique dish. My daughter's husband was born there. I love this channel!

I would love to try this. It seems like a step or two up from pasta all'arrabiata.

It is amazing ! Chili peppers come originally from the American Continent, then all other cultures around the world relish using them.

@KristiTalk

Жыл бұрын

Really? I had no idea! That’s so interesting. Thank you for sharing.

@MonsieurDecent

Жыл бұрын

@@KristiTalk You are very welcome! Yes, the American Continent gave the world so much food stuff, some very essential dietary staples, too - more than 50% ! Such as TOMATO - for which Italian cuisine is quintessentially famous and beloved worldwide -, potato, corn, pumpkin, turkey, etc.. Again, it is truly amazing how all other cultures in the world so quickly adopt it in a short span of ~400 years fully into their “NATIONAL” diets.

@KristiTalk

Жыл бұрын

@@MonsieurDecent I only knew the tomato didn’t originate in Europe, because they were afraid of the “poison apple.” Italians didn’t really eat them until one day a man sat in a piazza eating a bag of them while onlookers waited for him to die. Funny how today they’re such a huge part of the Italian diet that people think they originated in Italy.

@skinnysnorlax1876

Жыл бұрын

Mexico especially. Corn, chocolate, chilis, nuts, sooo much incredible food. Look up a traditional mole, the recipes are so complex and filled with ingredients it's kinda nuts.

@eseereoj

Жыл бұрын

@@skinnysnorlax1876 No.

How spicy are the peppers used in this recipe? The dish looks absolutely delicious 😋

Must be spicy 🌶️

I like you’re having more on camera time Vicki. Brava.

I love watching this channel although i can’t cook for the life of me. Lol

Love Pasta Grannies. Compliment(o).

Greetings from Torino! Come meet our pasta grannies :)

So interesting

❤❤❤❤❤delicious ❤❤❤❤these are gold standard foods never mind michelin restaurant ❤❤❤

Man, I really wish “Smell-a-vision” were a thing so I can smell those peppers! 😍😂

Interesting recipe i think Albanians introduced paprika to Abruzzo

OMG, so similar to the simplest chile moles in New Mexico!

I live in the Chieti region of Abruzzo (American by birth) and My friends, family and neighbors and I all barter stuff constantly, especially when it comes to food. It is a big part of the culture here.

Oh My ! Mannaggia.

Be careful with frying the dried peppers! I once tried it and involutarily turned my kitchen into a tear gas laboratory accident. Not fun. Yet I still love chillis/peppers so that dish would be a great addition to my menus.

@user-xz4eq2ci6h

Жыл бұрын

In Bulgaria we use suet for them

Epic

❤❤❤

I find the New Mexico chiles that are used dried in Ristras have a plum-like odor to them and can imagine that this kind of pepper would be similar - do the Abruzzi peppers have spiciness? This looks like a dish I will be adapting in my home cooking. So grateful for this one.

@1ACL

Жыл бұрын

I live in So. Colorado and can find many dried chilis. I wonder which one to try first? Some chilis have tough skins...not sure those would work..

I grew up with the fried dried peppers as an accompaniment to greens sautéed in oil and garlic. Also very abruzzese. Do you know the botanical name? The seeds are so hard to find here.

@zampone

Жыл бұрын

peperone dolce di Altino. Maybe red bell peppers are close

'Slapping' the pasta sure adds panache, but I'm curious if it contributes to the rolling or the final texture? Certainly a satisfying sound.

I need to find me some Altino peppers so I can make this

Are these hot or swéet peppers? Either way, I bet a tablespoon or so, in gnocchi dough with that sauce would be spectacular.

I wish that seeds for this variety of pepper were available in the USA, but it seems that they are not

I gather that these are sweet peppers, so the powder is mildly hot.

Ohh, that looks amazing, I feel I'll have to try it. Why is the 'soul' taken out of the garlic, though? My aunt does that, but couldn't tell me why, just that it's how she learnt it was done.

@fyr8513

Жыл бұрын

the garlic is used here as a feature, not as the main component of a dish, think of it the same way you use star anise or bay leaves, meant to be taken out as it is just meant to bring up the flavor of the dish

@aris1956

Жыл бұрын

We could say that the "worst" part of garlic is really the soul. It is what makes garlic undigestible. We in Italy always remove the soul of the garlic.

@janetdiesnis456

Жыл бұрын

I always remove it too. I am in France. Many years ago when I first came to live here there used to be a short cooking programme every day about lunchtime on the tv and the chefs - some of whom even I had heard of - always removed it. I started doing it when making garlic mash! Still do! I wonder if piment d'espelette is similar

Please consider starting a food tour business... it would be a great success I bet!

How spicy are these peperoni ?

Is the red powder similar to paprika I wonder?

@pastagrannies

11 ай бұрын

Yes, it's the same as unsmoked paprika. best wishes, Vicky

I love peppers but I was wondering If It wouldn't be way too hot, or spicy, I mean.

@evas.5127

Жыл бұрын

She said it's like a mild Hungarian pepper, so I guess it has tons of flavor but isn't hot.

Did you call the fire brigade to put out the fire? 😂😂😂

@1ACL

Жыл бұрын

She said it's like a mild Hungarian pepper, so I guess it has tons of flavor but isn't hot

Sooooo... is it spicy?

@1ACL

Жыл бұрын

She said it's like a mild Hungarian pepper, so I guess it has tons of flavor but isn't hot

@zampone

Жыл бұрын

no it's sweet peppers

2 wows from Vicky!

My dad's dad came from Abruzzo, I don't know the name of the town.

Is it hot?? (spicy hot?)

@1ACL

Жыл бұрын

She said it's like a mild Hungarian pepper, so I guess it has tons of flavor but isn't hot

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