Are These LOST Italian Recipes Worth Making Again?

Are These LOST Italian Recipes Worth Making Again? | Forgotten Historical Recipes

Рет қаралды 61,290

Жыл бұрын

Thank you to Squarespace for sponsoring today's video! Head to www.squarespace.com/pastagrammar to save 10% off your first purchase of a website or domain!
Today, we're on the search for lost treasure! Well, lost recipes to be exact... Italy has so much food, that many dishes are inevitably lost to time. Today, we're investigating several recipes that have been forgotten in Italy. Help us decide if they're worth reviving or not!
Big thanks to Luca Cesari, the real Indiana Jones of historical Italian food, for sharing his knowledge with us again! Check out his new book, "The Discovery of Pasta: A History in Ten Dishes" here: amzn.to/3gOMwbS (affiliate)
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BANANA & SAUSAGE BRUSCHETTA RECIPE - www.pastagrammar.com/post/ban...
ORIGINAL LASAGNA ALLA BOLOGNESE RECIPE - www.pastagrammar.com/post/the...
PENNE ALLA VODKA RECIPE - www.pastagrammar.com/post/pen...
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#historicalrecipe #history #italianfood

Пікірлер: 617

@PastaGrammar Жыл бұрын

If you had to pick ONE of these dishes to save from lost recipe purgatory, which would it be and why?

@killianmmmoore Жыл бұрын

Ive been curious about penne all vodka so ill say that one. Also a lasagna with no bechamel was curious

@ufopsi Жыл бұрын

Le lasagne!

@erinchamberlain1315 Жыл бұрын

I would try the bananas and sausage bruschetta dish. It looks interesting and I love a sweet and savory combination. I'd love to see another installment in this ❤️

@CrimsonCrow420 Жыл бұрын

siete sicuri che al posto della banana non si dovesse usare il platano?

@bdavis7801 Жыл бұрын

🤔 Hard but I think the lasagna.

@marvellous-goddavid2401 Жыл бұрын

Eva's face of misery and disgust whe Luca explained the dish😂😂😂

@davidhalldurham Жыл бұрын

The ending was hilarious!!! Eva's mother: "A little Mussolini, a little Putin..."

@popeyeonstereo2570 10 ай бұрын

Bro how is this channel not at least 10 times bigger? It's easily the best channel on KZfaq

@linda3168 Жыл бұрын

The Montreal World fair of 1967 changed the culinary scene for ever! We still talk about it 55 years later. It was a great way to make discoveries before the Web and social media. The top selling dish at the Canadian pavillion was whale… not reviving that dish… great video 👏👏👏

@joandominique5171 19 күн бұрын

i love the subtle comedy of Mama Rosa and Luca's comments at the end

@Andinus3000 Жыл бұрын

I made a penne alla vodka but instead of cream I used Pecorino, Mascarpone, and pasta water to make the "cream". I think it is much better that way.

@mayorc Жыл бұрын

Nice.

@seamustheplatypus Жыл бұрын

Hi everyone ! I had to laugh at the spinach lasagne because I unknowingly made that dish years ago on a Sunday, improvising with whatever I had in my kitchen ! 🤣 It is very good indeed. Simple but tasty. My mother used to cook a very special risotto, with bits of veal in a tomato sauce, chicken livers, loads of parmigiano.ans black olives. She baked it in the oven so it came out like a cake. She was from Beverone, a small village in the Cinqueterre region. Maybe it's a recipe from there 🤔 I was wondering if Evelina knew about this kind of "risotto".

@Andinus3000 Жыл бұрын

I feel like the spinach lasagna basically evolved into what we might call a white-vegetable lasagna in the United States today.

@indiedavecomix3882 Жыл бұрын

@@Andinus3000 I love veggie lasagna! I'd also add spinach as a layer to a regular lasagna.

@barneycoffman6663 Жыл бұрын

For me, the first one is the one I feel I would love to try, The idea of the banana and sausage on toast, wow, for some reason I can sense the taste of the combination, the sweat and greasy spice of the two coming together with the crunch of the toast.

@sublimnalphish7232 Жыл бұрын

Me too. The spinach one I wouldn't be able to resist adding tons of cheese (with chicken and mushrooms,lol) and the last one I'd try but I to am not a BIG fan of cream, although I'd try it to. My one issue with the last 2 dishes is NO CHEESE. I LOVE CHEESE. Maybe to much, nah

@toasteee252 Жыл бұрын

Sweat? Now i dont wanna try it. 😆

@Nikadermis Жыл бұрын

Love Luca and his input here. Thanks for having him on! And Mama Rosa at the end is fantastic.

@patpozzuto4809 9 ай бұрын

OMG, my sister makes that lasagna, she aslo makes a version with ground beef and swiss chard. We are from la Province of Benevento!

@MrRobcher Жыл бұрын

The first recipe would be perfect with plantains,its more similar to potatoes as texture

@riccardodotto84 Жыл бұрын

Right said,probably this was the original ingredient during the italian colonial time..plantains is like a sweet potato,maybe i'm gonna try this..maybe!😉

@fuferito Жыл бұрын

I was looking for this comment. Bananas and plantains are indistinguishable to an outsider who doesn't know there are sweet fruits and savoury ones used for cooking.

@peachy6969 10 ай бұрын

Actually, it could be green bananas which are also starchy like green plantains

@ladyj5693 Жыл бұрын

My family is from Cuba/Spain and my grandmother made a dish called Fufu. She would take a slightly ripe plantain and steam it. She would also fry bacon. Then both would be combined to form a patty and she would then fry/grill the patty. It's delicious, so I expected the banana and sausage to be good 😊

@maya-gur695 Жыл бұрын

One of the reason why I love your channel so much is that you show dishes that I would have never known about otherwise. Keep up the good work, guys.

@jeffatgorbysgrill9480 Жыл бұрын

You and Mom's call cracked me up. Thanks. I need that laugh.🤣

@martinjansson1970 Жыл бұрын

8:18 I've eaten something similar, or even identical, as a very small Swedish kid in the early 1970's. In the 1970's there was this trend, in Sweden, called "gröna vågen", where urban people, who hadn't had a farmer in their family for at least a century, moved to the countryside and started small farms, or joined a collective at a farm. These people (re-)invented a lot of really weird food (and shared recipes with each other), made mostly from the very few kinds of foodstuff they were able to produce on their amateur farms, and the few very cheap items (like flour), that they could afford to buy. Also, most of them, was very unfamiliar with cooking food from scratch, so they had to reinvent cooking methods, and also learned some cooking from books, not always getting it right. Many of the "gröna vågare", was also vegans or vegetarians. As far as I know, none of those dishes is still eaten today, most of them were either very bland and mushy, or very acrid, if they made their own goat cheese or fermented vegetables.

@cosettapessa6417 Жыл бұрын

Lol

@user-ik4xq9hm1x 11 ай бұрын

I remember when penne alla vodka became a major food trend in the 80’s because it represented the thawing of Cold War tensions when Italy was synonymous with high fashion, exquisite automobiles and jewelry and especially Italo-Disco like Spagna which was huge, especially in the clubs, in the US, UK, and Germany.

@italiano120 Жыл бұрын

Penne alla Vodka are still on the menu at the Garghet restaurant in Milan under the name Pasta alla Nepentha (that is a club still existing but was very famous during the '80s) and at La Vecchia Bettola in Florence under the name "Penne alla Vecchia Bettola"

@ohmbuoy1 Жыл бұрын

Harper & Eva are so honest with their feelings that I begin to really watch for the awesomely crazy funny way they both be so entertaining. Always a pleasure to watching their latest jam!! At times I'm in a quandary to know (when judging) just which who of them is the dominant ingredient. Those times ain't so predictable as both these people deliver.... and that's 'genuine engagement of their audience'. Eva's strong accent, gorgeous smile make her irresistible! However, every time that Harper breaks character because of what/how/yes, even when.... Eva says something; well that is hilarious!

@kellystoner277 8 ай бұрын

They are both charming and adorable! Yes Harper! Eva is just too cute! she does not even need to speak, her eyes, her expressions reveal all. She reminds me of my own dearly departed Italian wife. Eva loves to cook delicious food, harper loves to eat it, and they make a living filming it. La Dolce Vita!

@DarkThorns00 Жыл бұрын

I knew the bannana one was going to be good! We have a dish called pastelon. It's the lasagna version of the Caribbean made with sweet plantains instead of pasta, and it tastes amazing!

@jesidillon4593 Жыл бұрын

In Argentina, with a very significant italian immigration (say as in NY) ppl continue family lasagna recipes and is not rare to see a layer made of spinach. It's typically not all ragu, even when we are a beef country. Strongest years of immigration were 1895 to 1930, so a good few would had been born abt 1880 and brought family recipes from many regions. My fave is a lasagna made with 2 layers of ragu, a ricotta one and a spinach one.

@gracehesketh9928 Жыл бұрын

Love to listen to you and your Mom speak my beloved Dialect ❤️ I'm from the same region as you, Sinopoli, Reggio Calabria. My amazing Mom is gone. And it warms my Heart to hear you speaking. A Canadian who is amazingly proud of her roots. Ciao Bella.

@techdavis Жыл бұрын

Here’s a strange fact. My grandmother is from Panama, and whenever we had pasta with ragu, she served bananas on the side. Raw, just on the plate with the pasta, and the bananas are an amazing palate cleanser. Makes every bite taste like the first one. To this day, at 57 years old, I still want a banana with my (meat sauce) pasta.

@sonogabri1 Жыл бұрын

🤮 YUK

@godsowndrunk1118 Жыл бұрын

I find that a little red wine does the same thing....

@lindaandalankirschbaum1957 Жыл бұрын

I have always loved food history. Probably why I love to read cookbooks! In Canada it is not uncommon to find lasagne with spinach and ricotta filling( something from the past or a new adaptation for a new country?) Loved the video. ❤

@FredrikGranlundkayaker Жыл бұрын

It's fairly common in Sweden as well. Originally mostly aimed at non-meat eaters.

@robinbernardinis Жыл бұрын

Spinach and ricotta is a very common filling for ravioli, that's probably where it comes from.

@ZakhadWOW Жыл бұрын

OMG that look on Eva's face while he was giving the BananaSausage instructions.... absolutely priceless.

@elabuterin7150 Жыл бұрын

The spinach lasagna reminds me a lot of Burek (all over former Yugoslavia) and Spanakopita (Greece). Different dough from the Italian version but all just as tasty 🥰.

@salpjs Жыл бұрын

I had Penne ala Vodka in Rome in 1986. It was even more unique and I learned the recipe. It starts like yours but it adds red pepper flakes with the black pepper because vodka and pepper pair, it also had less cream because it had Pecorino added at the end to limit it’s need.The last ingredient before the Pecorino was the addition of red caviar. Why?-because vodka and caviar of course. The caviar melts into the sauce and elevates the dish a little bit more. Try it this way. I think you’ll like it. As to revive one, the Bolognese with spinach could appear as a Vegan option.

@darwinkius Жыл бұрын

The phone call with mama at the end was amazing 😂

@EdFiscella Жыл бұрын

My Grandmother made a similar timbalo. A layer would be the sauteed spinach and onions with a thin layer of bechamel, and alternate layers of thin prosciutto and parmegiano reggiano. The top layer of pasta was a thin layer of bechamel that browned and bubbled as it baked. Delicious.

@ufopsi Жыл бұрын

Bello sentire Eva e la mamma parlare in dialetto calabrese. Fortunatamente ho capito anche senza sottotitoli. 😂

@cmdvalle Жыл бұрын

Con banana e sottizi? 😂

@alicetwain Жыл бұрын

A noi polentoni invece facevano buono. ;-P

@pavek Жыл бұрын

@@alicetwain Exactly, I needed subtitles just for the Calabrese dialect portion of the video 😄 Way to go Eva, or Evelina?

@sonogabri1 Жыл бұрын

@@pavek Who needs subtitles ? They didn't say anything interesting.

@416dl Жыл бұрын

very interesting, naturally. Growing up with my Italian family who emigrated in the 1890s from the Emilia Romana, lasagna was a regular dish and yes green pasta, though no bechamel, and the ragu itself was a little different but rich in the kinds of slight but significant differences that are essential in every family traditional recipe it seems and what keeps the culture of food so diverse and vibrant. cheers.

@veecee3669 Жыл бұрын

One of my favorite restaurants, Mauro in Glendale, CA (Mauro Vincenti's first restaurant, before he opened the well known Rex Il Ristorante in Los Angeles) used to serve Penne Alla Vodka with smoked salmon. It was wonderful, so I'm voting for the Penne.

@Beccasculinaryadventures Жыл бұрын

Excellent video!! I would love to see more of these. I also loved hearing Eva's phone call with her mom. What a great video ❤️

@joeydepp6823 Жыл бұрын

Lol at the banana dish. I’m Italian and I have been making cheese and banana toasted sandwiches for years. Best made in a waffle maker. Bread, butter, your favourite cheese, banana, seasoned with salt and ground pepper. Don’t scoff until you try it.

@fredfeldt5329 Ай бұрын

I thinks it’s about time to try banana slices on a sausage pizza !!!!!

@annamariaayyad2891 Жыл бұрын

Eva, you look more beautiful than ever❤. You and Harper make my Sunday's so much better with your delicious and informative videos. I learn something new everytime, which I really appreciate. Love and blessings to you❤❤.

@EmperorSmith Жыл бұрын

Meat and fruit generally pair well together. So I'm not surprised sausage and banana may be quite tasty. It's fun to find a new pairing.

@ciaracevedo1747 Жыл бұрын

As a Caribbean without getting to the end of first dish, for sure is good!! Banana or plantain are the best with everything.

@peachy6969 10 ай бұрын

The way the banana recipe was described as frying the banana first to soften and then cutting it makes me think that it might call for green bananas. Bananas are starchy and firm until they turn yellow and the starches change to sugar.

@SG-js2qn Жыл бұрын

The sausage-banana seems like a tropical combination, and along with bread, it sounds like something from Cuba.

@barbaramiller349 Жыл бұрын

Eva’s face was so funny. You could see she did not want to try it 😂. I think it might be good. The banana and sausage ❤

@peterfusco5461 Жыл бұрын

Vodka sauce was created by an Italian-American firefighter in Utica, NY in the 70s. It was developed alongside Utica Chicken Rigatoni.

@miserveunnick Жыл бұрын

My mom used to cook the spinach lasagne when I was younger! I loved it! But she did put parmigiano on them

@barbarafiore4076 Жыл бұрын

Such a fun episode! Thank you! I would love to see you make Farinata (fermented chickpea flour "pancake"), ab obscure recipe for sure. I learned about it from "Fermentation Journeys" by Sandor Ellix Katz. I've made it twice now and need to keep trying. I don't have the batter-pouring method perfected yet (will I ever?!). It is so good!

@gunsfree Жыл бұрын

Just made the sausage and banana combo. I was pleasantly surprised 😮

@fatherofchickens7951 Жыл бұрын

It’s fun learning the history of food 😋

@annadawson5344 Жыл бұрын

Eva's face, while Luca is describing the sausage and banana dish, is priceless. I had the same reaction.

@al007italia Жыл бұрын

As a 2nd generation Italian-American who, under the right conditions, does like pineapple on pizza, the Banana & Sausage Bruschetta is something I am definitely going to have to try the next time I pick up some bananas. I have had Penne alla Vodka, but also plan on trying the lasagna. Keep bringing us more of these recipes.

@boomvoom8 Жыл бұрын

AH! someone feels the banana is the third weal! Always love your shows! You guys make me dream of having my own kitchen and cooking you recipes. XOXO ☺

@johnrountree370 Жыл бұрын

This is such a good episode. The conversation at the end with Eva's mom was priceless!

@Darkasasin80 Жыл бұрын

The Banana and Sausage recipe is fantastic. What really interested me about that one in particular was the frying of the banana. That's something I don't see often so it was a bit of a surprise. However the concept of it all itself isn't all that weird. Sweet and savory is a very popular flavor pairing. Fruit and meat have also been paired together since the beginning of human history. Even today I'll have something like pancakes with some fresh fruit, jam, or syrup and have sausage, bacon, or even eggs to go with it. It's not all that different really.

@rachaelbarr3735 Жыл бұрын

I actually laughed out loud several times. Needed on this cold December day. Grazie. :)

@cffinch44 Жыл бұрын

The white lasanga made me immediately think it was the Itian version of the Greek Spanikopita (spinach pie) just substituing pasta for philo dough.

@kineticg Жыл бұрын

There are a few restaurants that have Penne Alla Vodka on their menus in Abruzzo, they also make a special Polpettone, made with ground beef, pork and calves liver served with a brown Cacciatore sugo.

@denacrescini1990 Жыл бұрын

OHHHHH I would try the sausage and banana in a heart beat! That looks fantastic!

@djsouthpaw3811 Жыл бұрын

The video was great as always, but the conversation with Eva's mom... PRICELESS!!

@roccosfondo8748 Жыл бұрын

Talking about stuffs from the '80s, maccheroncini al fumé are still a thing where I live.

@mariposaorofusionfoodchann7573 Жыл бұрын

Take a look at the many South American and Caribbean Plantain(Which is similar to banana, but need to be cooked first!) recipes! Try one called Pastelon from Puerto Rico!! Its like Lasagna but with Ripe Plantain!!

@anthonycalia1317 Жыл бұрын

I'm a New York Italian American. When I was a child, our family used to eat sandwiches of Genoa Salami (at least what they called it in the Italian stores that sold it) with bananas in a sandwich. It sounds crazy, but it was actually quite good with the sweetness of the banana offsetting the strong saltiness of the salami. We even put American mustard on those sandwiches! Try it sometime...

@Prophezora Жыл бұрын

I'd try this...

@cosettapessa6417 Жыл бұрын

😢

@mkelly5150 Жыл бұрын

Came to the comments to specifically look & see if anyone else heard of genoa & bananas sandwiches! My Sicilian Dad 1st generation born in Brooklyn USA would love these and had them often! He wouldn't use mustard. I vaguely remember mayo tho! Every once in a while, I would make one in his memory, and it is very good! Sweet & savory! Thanks for bringing up a nice memory! Love your channel!

@villainreacts936 Жыл бұрын

i'm italian and i actually made those sandwich with banana and salamella with butter, didn't know they where actually lost or something. but i actually made a "mashed" banana to put on the bread not the pieces but if they where thinner they may actually be even better probably.

@jenniferkapoian583 Жыл бұрын

The best part of the video was Eva’s conversation with Mama Rosa😂😂That was so great! Mama Rosa, you are a treasure!!!

@sim-one Жыл бұрын

Loved mama Rosa’s thoughts about these recipes at the end 😂

@drewcwsj Жыл бұрын

My wife is Ecuadorian and we eat fried green plantains with sausage and eggs pretty often, it's called majado

@marietketriet6111 11 ай бұрын

We grew up with fried banana. In south Africa we eat bsnana on curries and toasted currie mince (similar to sausage) sandwiches

@knownothing5518 Жыл бұрын

Banana with meat: **exists** Eva: **shock** Caribbean: What? It's amazing!

@johnjankiewicz3478 10 ай бұрын

I had a German friend suggest to me once putting banana slices inside a hamburger and frying them. They were GOOD! Same idea of sweet with savory. Yum.

@vaidassaldziunas1037 Жыл бұрын

You guys should attempt to revive a very old version of lasagna - skryliai in Lithuanian or lazanki in Polish from XVI century. It comes from times when Bona Sforza, Italian wife of King Sigismund I the Old, King of Poland and Lithuania, brought high Italian cuisine to both countries. Lazanki/skryliai is reminiscent of the Italian lasagne, only instead of large, flat rectangles, you make little ones, like when you cut shapes for ravioli, but this time you don't fold them, just boil them as they are and serve with onion, bacon and cream sauce (no vodka involved). To get into the XVI century fusion feasts you might serve them with shredded game meat or mushroom sauce. This is one of the simplest and most unexpected dished, that got migrated 500 years ago to the parts of Europe Italians still know little about. Skryliai/lazanki are kids pasta here, just like original pasta ala Alfredo.

@majenazprahy9909 Жыл бұрын

Penne alla vodka: it was a dish that my (ex)brother in law from Napoli (who then became a very good chef with his own restaurant ) cooked every time we had dinner with friends. Also it was on the menu of the locale where I worked few summers on the cost in Southern Italy and was very much popular with all the guests (mostly from Napoli). So I found it quite surprising that it is not known in Italy now (it was in 2000 and something....). oops....maybe i did become old...???

@tpn3561 Жыл бұрын

Yes, there was a period when it was a very popular dish in Italy. Then it disappeared. First time I think of it in maybe 20 years... not a great loss I suppose :)

@Savatore83 Жыл бұрын

it was popular till the second half of 90s

@neutronalchemist3241 10 ай бұрын

It's very well known, but almost none does it any more. I'ts often cited, along with "risotto alle fragole", as a symbol of the '80s.

@roseconklin5392 Жыл бұрын

Always an interesting video when Luca is on! Thank you guys!

@meloralovesdarkness2495 Жыл бұрын

My pick is Vodke with cream and second is the banana sausage recipie, which looks "Ineresting, for Sure"!

@santiagocampillo-lundbeck1338 Жыл бұрын

It would definitly be the toast with banana and sausage. It's the wildest invention.

@Artsificial Жыл бұрын

When you first mentioned it, I was disgusted. But I will absolutely do the sausage banana thing tomorrow.

@brucetominello325 Жыл бұрын

The one to revive is the lasagne, the one to ditch is the Sausage and banana bruschetta…my Grandmothers would think I was crazy if they were still alive

@stevest55 Жыл бұрын

Another nice video. Before I choose my favorite, a shout-out to the nice Mamiya TLR in the background. Based on the profile, my guess is C-220 Pro-F. But whichever model it is, Mamiya TLR's are unique cameras and great performers. OK, my favorite of the 3 is the tasty Penne alla Vodka. However, I may try the sausage with banana bruschetta. I agree with Harper that pork goes well with sweet ingredients.

@inga1379 Жыл бұрын

White lasagna is super common in USA, with spinach or other veggies... Also stuffed shells with spinach and ricotta

@justindamico8775 6 ай бұрын

My Italian grandmother did make banana sandwiches growing up. But it was pure banana, No sausage. That is interesting. I kinda wanna go make it now.

@gregoryschmidt1233 Жыл бұрын

Interesting that the adjective "scomparsa" would be used vs "perduta". Learned pasta AND grammar today. :)

@robstlace4599 Жыл бұрын

You took me back many years sharing those lost recipes. I remember all of them through the years. Yes, I plan to try them all again!!! Grazie per i ricordi! ❤

@zashjam9803 Жыл бұрын

Argentine's lasagnas are very common to have alterate layers of spinach (with or without cheese) and ragu with bechamel and tomato sauce.

@kineticg Жыл бұрын

Also my Nonna would have me pick figs with my Nonna in the morning, and she would cook up sweet or orange peel sausages for breakfast, reminded me of the banana recipe

@teedeerolo Жыл бұрын

awesome video !! I think i will have to try the Banana and the sausage and the the lasagna.

@nyccowgirl4720 Жыл бұрын

Such an interesting topic for the video this Sunday.

@amirhad6594 Жыл бұрын

Lasagna with spinach is actually common in Bosnia. The only two types that are served here are one with ragu, and the one with spinach. Also no tomatoes in it, but with besamel and garlic instead of onion.

@classyclassical7407 Жыл бұрын

Congratulations on reaching 1/4 million subscribers ! Love you Eva and Harper !

@GenX172 Жыл бұрын

This was an amazing video, I love you guys and Luca, I actually preordered his book. I cannot wait to try the banana with Italian Sausage, all mazing lost (and found) recipes :-) Bravi Ragazzi!

@paulalviti9024 Жыл бұрын

I'll try the bruschetta just for the freak-out factor. I'll try plantains too. I remember Alton Brown explaining in the original Good Eats that tomatoes have some flavor compounds only soluble in alcohol, not oil or water. I usually add a little wine to any cooked tomato concoction whether Mediterranean-ish, curry-ish, chutney etc.

@krisyallowega5487 5 ай бұрын

Can I select all 3? The lasagna looks delicious, I don't have to overindulge for a lasagna. I wouldn't change one aspect. For penne alla vodka I usually cut the amount of cream in half. I tried it with a flambe sauce and it took the dish over the top. No need for lots of cream at all. Now, the bruschetta, one thing that I have learned about bananas, the greener they are the starchier they are. I dated a girl from Jamaica and she always told me ripe banana is for dessert and green banana is main course side dish. I tried it with a barely yellow banana. The skin was a little difficult to peel off in parts. It tasted more like a fried potato, a hint of banana but had to think about what it was.

@pockethole1900 Жыл бұрын

Really enjoyed this video. Everything from Italy is superior! I would bring back the sausage and banana toast.

@susanherbert3014 Жыл бұрын

Mama Rosa’s reaction and comments about the recipes Eva was trying out were priceless! LOL!

@TheCatWitch63 Жыл бұрын

I might be willing to try fried ripe plantains and sausage, instead of the banana. We eat a kind of similar dish in my country, with refried beans, chorizo and plaintains, along with other delicious side dishes like fried cheese and even fried corn tortillas. Yum!!

@Hikaru-131 Жыл бұрын

Hey Pasta Grammar!! Absolutely love the videos you two create! When are we going to see a little bambino 🎉❤

@1014Donna Жыл бұрын

I think the banana sausage might be work well with with plantains and perhaps chorizo.

@ludmillam.grabetz7649 Жыл бұрын

Hi! Happy New Year! You can buy at Walmart a jar of Italian sauce with vodka. I have 2 jars at home and I keep them for a special occasions! :)

@aaronalvarez9799 Жыл бұрын

Here in argentina we have huge italian influence and lasagna is filled with spinach and bolognese too!

@peabody1976 Жыл бұрын

For the penne alla vodka, I feel like the cream is a tempering agent, in line with what Eva says about panna and how it dulls the taste of things. Even if you burn off the alcohol in the vodka via flambé, you may still have that "taste", and the cream tempers it. Maybe?

@bluerose6859 Жыл бұрын

I am Mexican and Puerto Rican mixed. The example of Tacos al Pastor really helped me to understand and compare the Banana and Sausage recipe. Seeing how Eva is picky and she lived it made me OPEN to trying that recipe. I can't wait to try all the recipes! Thank you for putting this video together! Great video!

@capoeirastronaut Жыл бұрын

You have to see the cookbook Be Bold With Bananas. It's, well, bananas.

@borealisnight1 Жыл бұрын

Great video-love the history and Luca (sorry if I spelled his name wrong). We need to revive the bananas and sausage. I already have them on my shopping list.

@domenicoradogna839 Жыл бұрын

Really interesting video! I cooked (more than once) the Penne alla vodka thanks to your friend Vincenzo's plate that provided the recipe a little ago... I will try the banana with the salsiccia for sure!