Enrica is an absolute artist -- that dough, the finishing twist to seal....oh, how I wished I could be sitting at that table, tasting all her creations. I loved her oil brush -- she means business when she cooks. What a treasure!

@Company-59

3 жыл бұрын

I loved her oil brush. That sounds more than delicious to me; more like naughty. Go to bed and dream of pasta 😜

She makes that look so effortless- what skill! By the way, saw Vicky quoted in an article about the rise of grandma cookery today! I have long held the belief that anyone's grandmother's cooking method is the best and most correct method and I will continue to stand by that truism! No one needs to try to "better" a granny's recipe.

@pastagrannies

3 жыл бұрын

hi Christine, was that Taste magazine? Agree; our grandmothers had to pay attention as food was precious 😊🌺 best wishes, Vicky

@christineb8148

3 жыл бұрын

@@pastagrannies Yes! Taste! I remember many years ago in California noticing that my favorite taqueria had older women in the kitchen and it was a bit of a lightbulb moment. There is a lot of showmanship and flash in the modern food scene but it's generally the aunties and grannies that have been feeding the world (and feeding it beautifully) forever and those skills (which you are capturing on this channel) are so precious.

@murdershe......7378

3 жыл бұрын

@@christineb8148 I totally agree. My own Grandparents passed a year ago both in their nineties and I follow their cooking rules, they always used butter to fry and olive oils to roast or dress salads and I do the same. They always used sugar to cut acidity in pasta dishes or any dish with tomatoes in it, one teaspoon per tablespoon of tomato paste and, they always used lots of ground salt or rock salt in dishes or to boil pasta and rice and I think if they both lived to such great ages then they were obviously doing something right with their diet.

@bobrezendeassis

3 жыл бұрын

@@christineb8148 , when my mum makes stuffed cookies, the way she rolls the dough, stretch it, cut it, fill it with guava marmalade, and close it seems so easy and fast, but when I do it myself is a lot of work. That is why we should keep doing it, to look easy in the future.

My mom was from Genova and used to make this she used sour cream instead of yogurt in the ricotta cheese .. you can use any vegetable you like as filling it’s delicious and served with a hearty salad in summer…

How many of us would like to move in with all the Pasta grannies just to learn how to cook these awesome dishes!! Number 1 here I missed out on my grand parents

@anon7641

3 жыл бұрын

Meeee!!!! Such love n authenticity in who they are!!

@lovelyscorp79

3 жыл бұрын

Ooh 🖐 me me me meeeee

@bronwynfield4870

3 жыл бұрын

I missed out on both Grandmothers but according to my late Mother and Aunt, my maternal Grandmother was a very good cook, using home grown fruit and vegetables. Apparently she had a light hand with pastry. She passed away much too young.

@ZombieQueen819

3 жыл бұрын

@@bronwynfield4870 I’m very sorry for your loss

@rosannapizza6402

3 жыл бұрын

they can make some living money by doing classes.. agriturismos..

I prefer my dough this way, soft and pliable. LMAO at her husband’s comments at the end! Her kitchen is beautiful!

@Ardoxsho

3 жыл бұрын

He really is joking here. Ligurian society is matriarchal. Ask a local. I dare anyone say otherwise. LOL.

@lauracolby6038

3 жыл бұрын

I absolutely know he is joking! I am old school and proud of it! I love the sense of humor! I LOVE THIS CHANNEL!

@pastagrannies

3 жыл бұрын

Gianni definitely was joking 🌺😀 🌺 best wishes to you both, Vicky

@Ardoxsho

3 жыл бұрын

@@pastagrannies there is a whole theatre tradition about these bickerings. It's so embedded in our culture. kzread.info/dash/bejne/opau0LyaiNrHpso.html

"Don't be afraid to use too much olive oil..." Italia (and every other mediterranean country) in a nutshell.

@emanuelegiacomelli3787

3 жыл бұрын

ahahaha, you are right, and not so much garlic!

All these Grannies are Master Chefs.

Watching the way she works the dough; uses the boards; wields the tools; she is no joke. This is an accomplished cook. Beautiful!

Una delle migliori ricette che ho visto su questo canale KZread

incredible how fast she is. and all so flawless. not one hole...

Absolutely BEAUTIFUL. The way she handles that dough is a skill of many years. Wish I knew how to do it without making a mess.

It's so great that the various family members appear to watch. She should be very proud of her skill. To know, just by eye, the right quantity takes a lot of practice. Really marvelous!

Love the skills this woman has

When she cut the chard, I got excited. But I started 🤤when you said artichokes. My goodness

Air BnB with Grannies cooking, just a suggestion :)

@sarahhobbs3259

3 жыл бұрын

Rent-a-Granny?

@cabinfever7262

3 жыл бұрын

@@emilwandel Agro-tourism is where you travel the world and get into fights with people :)

@emilwandel

3 жыл бұрын

@@cabinfever7262 I know it is meant to be funny. But I want to clarify that the agro stands for agriculture.

@cabinfever7262

3 жыл бұрын

@@emilwandel :)

Want to see the torta pascualina with artichoke from Genova this cheese pie looks amazing

@nicolobraghini1546

3 жыл бұрын

We need to wait until the next Easter, since it's usually made only in that period.

@islandnowhere4703

3 жыл бұрын

@@nicolobraghini1546 Well Vicky really anticipated on this one, since la ricetta della torta pasqualina was released, on this channel, years ago.

@pastagrannies

3 жыл бұрын

Yes, a gentleman called Maurizio shared his recipe about 3 years ago. But I need very little excuse to return to Liguria to film it and the others! I love the region 😊🌺 best wishes, Vicky

Questa donna ha il totale controllo dello spazio. Carattere forte di sicuro. Rispetto totale👍

i found this channel a couple days ago and i have watched at least a couple videos daily since. it makes me feel so warm and held now that i am so far from my granny. thank you for the content you produce and for giving all these lovely grannies a way to keep their legacy alive and in connection with the rest of us all over the world! lots of love from a basque grandkid stuck in scotland! x

@pastagrannies

3 жыл бұрын

hi Sara, I am pleased the channel makes you feel closer to your grandmother 😊🌺 best wishes, Vicky

I love these wonderful ladies so much. Thanks from the Netherlands 💙💜💙

She’s gorgeous & her skill is unbelievable! ❣️ if you pay a little attention to her hand & fingers movement while working with that dough you can tell how professional she is

You can tell this Granny has mastered this pie! ❤

Hands that rock the flour rule the pasta world. Her skillful execution and confidence is spot on 👍

Ti verrò a Pasqua. Ti porterò i carciofi. Posso già gustare il sapore! Complimenti!

Oh that's different and looks delicious! She has talent!!

Each Nonna has a different approach to cooking - it's delightful.

Wish I had a grannie like that!

My mouth is just watering! She's so nimble with those fingers when folding the crust, so fluid.

@hghtrfnko8634

3 жыл бұрын

...ok.

She lays its “expertly and without effort” over the cheese. I love pasta grannies!

Bravissima ! Que merivilloso !

Per questa signora il pollice alzato non basta, è veramente bravissima, un'artista!

"I thought it was going to be worse" 🤣🤣🤣🤣 and that is how to make a pie - another wonderful Pasta Grannie episode. I really like those plates on the front of Enrica's rangehood too.

@ellenharold5191

2 жыл бұрын

But when she sets it down he says "Grazie" -- "Thank you". And she says "Prego" -- "You're welcome". Then putting it before him, she says "Buon appetito" and he answers, [...] al gusto [?], and before eating, he says, ""Posso?"-- " May I [begin]?" He is no barbarian.

I love it - a no-nonsense nonna! (also, that's how I make napkins - just a paper towel folded in half)

Thank you Vicky. I very much enjoy your channel. Last weekend was my eldest son birthday. At his request I cooked Nonna's torte variation (with the two tops), polenta and zabaglione. I prefer eating zabaglione then making it. All was fine until desert time. While whisking the zabaglione, the double boiler slipped off the stove top. Bang! Suddenly, all was smashed on the floor. One hour later we ended up at 'Le Coin d'Italie' with Arancini al Cioccolato for desert. The grappa was soothing.

@pastagrannies

3 жыл бұрын

hi Michel, oh no! what a trauma. I once had a pastry covered timballo fall on the floor in front my guests, so I know how you felt! I hope it was a large grappa! best wishes, Vicky

I like how the videographer caught the detail of dusting her hands with flour before hand stretching the dough. Those details can make a recipe.

Brava Ottima manualità E padronanza nella lavorazione dell'impasto. Sicuramente ottima di sapore

I've never tried with raw leaves! Excellent method

@souadghazal2533

3 жыл бұрын

Tender raw leaves they cook perfectly with minimum amount of heat.

that dough looks like silk the way shes handled it!!!

haha. that was sweet. what a wonderful looking recipe. what a master chef she is.

The amount of skill that goes into making this "everyday" dish is mind blowing.

That looks absolutely amazing!!!

Brava nonna

Woooow that looks amazing! All of them...

I grew up right over the border from Liguria and so grew up on these vegetable torte of different varieties. They're the best thing in the world; a showcase for how excellent cooking skills can make heaven out of poor ingredients. She makes it look easy, but it's extremely difficult to make those paper thin crunchy layers of dough, the more the better, so it comes out like puff pastry, but healthier.

@sacrsacr6533

3 жыл бұрын

When she said 33 layers, my eyes almost popped out of my head. How? How deep is that dish?

@pliny8308

3 жыл бұрын

@@sacrsacr6533 It's not 33 layers of filling; it's 33 layers of ultra thin, almost transparent dough around the filling. It's something like Philo pastry but not greasy. Or imagine 33 layers of puff pastry but with oil, not butter. It's extremely difficult to do. I watched my mother do it hundreds of times, although not 33 layers, a lot of them, and mine still isn't as good as hers. This isn't 33 layers, but it's quite a few. For every day occasions my mom always did two layers on the bottom and three or four on top. www.misya.info/wp-content/uploads/2014/03/torta-pasqualina1.jpg

SHE IS SO SMART WITH DOUGH AND ALL THE OTHERS💚🙂

Have you ever considered doing a video with a Maltese Nonna? I know it’s not the same as Italian but they make really good pasta there and the food is underrated. They share very similar cuisine style with Italy in some respects, like Sicilian food. If my Nanna was still alive she would have loved to do it.

Ligurian here. Nothing to say about the dough, but the original paqualina di carciofi is different, at least the stuffing. The chard has to be boiled, then it has to be cooled and drained, then mixed with prescinsea, parmigiano (or pecorino), eggs, olive oil, marjoram, salt and pepper.

@pastagrannies

3 жыл бұрын

Thanks for explaining Martino 😊🌺 best wishes, Vicky

Woww..she sealed it in no time....

I’d love to see her make the other pies as well. The spinach and raisin one sounds interesting

That was amazing. She is a good cook!

Wow that looks great!!! A new cheese for me to try!

What a master!!!!

Those look fantastic! Wish I could try them all!!

they all sound delicious, but chard! brilliant!

Yum. Good food and local simple ingredients plus tradition

My mother in law made this with spinach and raisins for the Easter.holiday. we can't find the recipe and happy to see this video

Now that's how a professional does it! I love swiss chard. I'll be right over! Thanks!

Oh I love this channel and this pie look so delicious I wish I could eat this !!! Enrica 💝 you’re so wonderful

Looks delicious 😋

I'm literally drooling 😋😋😋👏👏💖💖

Genova, my city! Yay! Guys come visit the city it's so beautiful! 😍♥️

Amazing technique!!

Bravissima Enrica 👏👏👏

It looks delicious!

I am so sad we only have one life..I want to be there her dough is amazing!!!!.😋😋😋💜💜💜💜

Che torta meravigliosa 😋😋

Adoro questo canale❤️

Mesmerizing to watch her. I love pies like this! Greek, Italian... all of it. She is a true artist and so impressive. I'm dying to try this and envision complete disaster with the dough! 😂

Bravo!. Saluti d Peruvian.

I love your channel!!! ❤️

Beautiful!

SO loving this channel :-)

@pastagrannies

3 жыл бұрын

Glad you enjoy it! 🌺😊

Amazing!!

Impressed!

I’m sure none of the trimmed dough goes to waste, but I’m curious as to why she makes such a large dough? Why not use less impasto so as not to have to trim so much? Her technique at stretching is impressive.

@inkajoo

3 жыл бұрын

Better to have too much than too little

@EGOCOGITOSUM

3 жыл бұрын

my grandma used to make sticks and bake them along with the cake and give them to munch on

The cooking was great but those drapes are amazing! I so want them.

@souadghazal2533

3 жыл бұрын

Yes, I like them too ... and matching the table cloth and I think the seat covers on her chairs by the wall.

@missmiko1

3 жыл бұрын

@@souadghazal2533 I missed those! I bet she bought the fabric and made them.

Ha! A good old fashioned man!!

Brava!!

Çok, güzel, yapıyorsunuz, hanımefendi, ellerinize, sağlık, afiyet, olsun,

Brava!

Looks yummy. But when you say Chard, usually understood Swiss Chard which has much larger leaves with longer stems.. This looks very much like spinach, usually used for the Greek Spanakopita and the Turkish Borek. :)

@Yves_Ka

3 жыл бұрын

I agree - that is not Swiss Chard.........

@Ardoxsho

3 жыл бұрын

These are "biete erbette". "Biete a costa" are also an option, but the stems are removed. In my family we prefer to use coste rather than erbette because they are tastier; we also add raw onion and some fresh marjoram to the raw chards. I usually freeze the fleshy stems for later use in a separate pie. A more traditional way of eating them I've seen in the area bordering the Piacenza province (not far from Genoa at all) is to bread the fleshy stems and fry them in butter. That said, there's a definite kinship with Greek and Turkish pies. Don't forget that the Genoese had colonies on the Black Sea, and even across the Bosphorous from the Topkapi palace, for centuries.

@souadghazal2533

3 жыл бұрын

@@Ardoxsho The one with Leeks would be very good. I always add onions and dried mint to the Turkish Borek. The stems I boil and dress them with either olive oil vinaigrette or a light Tahini based sauce. Yes, food travelled in all directions during the Republic of Genoa.

@pastagrannies

3 жыл бұрын

Interesting, thank you 😊🌺

Ms. Vicky, another great recipe. 1st, Enrica is a beautiful name for a lady, 2nd, I love the 33 layers for the yrs Christ Jesus was on the earth remark as I am a Christian also. I love this recipe, the cheese curdled with the rennet, Appalachian here is red swiss chard & romaine is red romaine, I don't know why. I could eat this whole pie at 1 sitting, lol, God bless you all.

@pastagrannies

3 жыл бұрын

hi Steve, I reckon leafy greens of any kind make a great filling for pie 😊🌺 best wishes, Vicky

@stevelogan5475

3 жыл бұрын

@@pastagrannies yes ma'am, Ms.Vicky, I think some folks/posters are used to a certain type of chard, doesn't mean one type of chard is wrong or right, if it is good, I'll eat it

@stevelogan5475

3 жыл бұрын

@@pastagrannies Ms. Vicky, btw, the word "reckon" is a highly used word in Southern KY. & the southern U.S., I was surprised to see you use it, lol, I'm glad to see you use it, that is awesome, we don't hear that word used outside this region very often

@thecook8964

3 жыл бұрын

Ha, ha they "reckon" east of Sedro Woolley, Washington. Many people settled there, from the South, to work in the logging industry.

@stevelogan5475

3 жыл бұрын

Thank you

Impressive hand action!!!!

I like noodles. Pies are good too.

Meraviglia 😍

This looks like a pascualina that my mom makes, except she puts hard boiled eggs instead of cheese. In Argentina, we had a lot of Genevese immigrants who brought some of their traditional food, and the torta pasqualina was one of them.

@massimopalomba5009

2 жыл бұрын

The pasqualina is made of artichokes, and the fresh cheese (Prescinseua) is melted in the filling with eggs and parmesan cheese too. The recipe calls 2-3 whole eggs in the filling. So, when the cake is cut, the egg appear intact.

Amazing

Omfg the ease at which she stretches the dough.

She's a real pro.

It reminds me of some of the cooking in Azurbajen

It's like Phyllo! Cool. Similar to spanakopita.

@Beachdudeca

3 жыл бұрын

Yup I thought the same thing given how she stretched the dough, and the very liberal use of oil

for difficult and sad Easter 2020 my 12-year-old nephew and I have made the Easter cake with 8 sheets, 33 are unattainable. it was long and difficult but what a great satisfaction!

@alefn8920

3 жыл бұрын

Torta Pasqualina

I know what I'm making for Christmas dinner this year.

Divina❤

What a glam Granny!

😀 North - east Italy...

@eolobrontolo9117

Жыл бұрын

North - West. 😉

I just ordered the cookbook today!!

@pastagrannies

3 жыл бұрын

thank you! I hope you enjoy it. best wishes, Vicky

It's amazing that she didn't use egg, it's convenient for vegetarians

Una sorta di Focaccia di Recco con la verdura 🥰

Mmmmmm 😋

❤