How to Use GARLIC Like an Italian | 4 Techniques for Better Garlic Flavor!
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How to Use Garlic Like an Italian | 4 Techniques for Better Garlic Dishes!
Eva has made no secret of her strong opinions regarding garlic. However, her crusade against the overuse of garlic in "Italian" food has led many to believe that she HATES the ingredient!
To show her appreciation for this misunderstood vegetable, she's here to share some insight into when, how and why Italians use garlic.
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
00:00 Introduction
01:12 Get Honey!
02:11 Is Garlic Bread Italian?
02:46 Bruschetta con Pomodorini Recipe
04:09 Trying the Bruschetta
06:27 Spaghetti alla Puttanesca Recipe
07:07 How to Flavor a Sauce with Garlic
09:07 Trying the Spaghetti alla Puttanesca
11:25 Pici all'Aglione Recipe
13:08 How to Remove the Garlic "Core"
15:18 Trying the Pici all'Aglione
17:55 Bagna Càuda Recipe
18:49 Trying the Bagna Càuda
22:06 Ciao for Now!
#garlic #aglio #italianfood
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PICI ALL'AGLIONE RECIPE: www.pastagrammar.com/post/pic...
BAGNA CÀUDA RECIPE: www.pastagrammar.com/post/bag...
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@PastaGrammar 3 жыл бұрын
Check out the recipes over at www.pastagrammar.com and let us know if you try them!
@izabeladominiczak-dziedzic7788 3 жыл бұрын
Cool
@g33xzi11a 3 жыл бұрын
I was really expecting the King of Italian garlic dishes to be aglio e olio.
@andys109 3 жыл бұрын
Thanks guys! Every time I learn something useful new from your channel.. Many thanks from our Italian Staten Island, NY! LIKED! it.wikipedia.org/wiki/Staten_Island
@jamm6676 3 жыл бұрын
Love you guys❤️❤️🤙🔥💥🌶
@tonyonofrio1147 3 жыл бұрын
I thought you would do aglio e olio. It is the simplest and fastest pasta dish you can make. Olive oil, garlic, spaghetti at its simplest. Chilli flakes for some kick.
@HomerSlated 3 жыл бұрын
I learned more about garlic in this one video, and Italian food in general, than I did watching thousands of hours of Gordon Ramsay, Jamie Oliver, Marco Pier White, Gennaro Contaldo, and all the rest combined.
@alisonnorcross951 3 жыл бұрын
So true
@update_withpain3269 3 жыл бұрын
Well in my opinion they offer you techniques and tips. The other part of being a cook is experience and knowing the ingredients you cook with
@loiracitr 3 жыл бұрын
Well, she is Italian 😎
@camerondelaude8895 3 жыл бұрын
That is because they are not Italian...Jamie Oliver would know...as an Italian I think Eva is great!
@Alun49 3 жыл бұрын
Absolutely! it shows that "amateurs" can deliver something better than the professionals!
@sbodrillo 3 жыл бұрын
Eva is educating millions of Americans about authentic Italian food. She is so faithful to the original recipes, using the right ingredients, perfect quantities and correct processes. Brava Eva! Tieni duro!
@PastaGrammar 3 жыл бұрын
💪❤️🇮🇹
@katemorgan4690 3 жыл бұрын
Are there any no garlic recipes
@dorothyyoung8231 3 жыл бұрын
@@roncarvalhouk in fact, “receipts” is an older form of “recipes”.
@katemorgan4690 3 жыл бұрын
@@roncarvalhouk I’m a structural linguist who knows several languages. Puedo ayudarte. www.merriam-webster.com/words-at-play/recipe-vs-receipt-usage-word-history
@katemorgan4690 3 жыл бұрын
I’ve eaten here with exiled Nova Scotians, I’m allowed to use “receipt.” lasyones.com I’m also allowed to say, “I’m going to need your receipt” in regards to Italian food and the US and the inauthentic factory age nonsense as we replace more nonsense food with tacos and decide what we want to keep out of the colonist period. Gracias, Eva para su dedication a su trabajo.
@mamashanshan2772 2 жыл бұрын
She absolutely needs a recipe book/story book wrapped together on the differences!! She’s such a fabulous teacher, beautiful soul, & it’s the greatest using him as a taste tester!! They’ve both learned on both sides of our world!!
@davidebelli1027 3 жыл бұрын
Guys, As An italian, these videos are amazing. They're cute, funny, and actually they spread the original italian cuisine. And i love the fact that this channel is watched by many americans, more than italians. You know, we love watching foreigners enjoying our recipes, so in the comment section of these kind of videos you'll find everytime many italians writing
@fredgarv79 2 жыл бұрын
she is fantastic. I never would really consider making my own pasta, but this is so simple, and fresh, I will do it. he is a bit of a numb nuts as we say in america. nice guy but not all that bright it seems. I like how she says arrrper with no H
@g33xzi11a 3 жыл бұрын
Eva knows English better than Harper sometimes. It absolutely is called the germ of the garlic.
@fusadiluna 3 жыл бұрын
Really? Lol non c'è niente da fare, Eva is always right!
@mauriziocosta8416 3 жыл бұрын
Germ is a latin word
@Nurse_Lucy 3 жыл бұрын
Was coming to the comments just to say "germ"!
@g33xzi11a 3 жыл бұрын
@@mauriziocosta8416 and that’s why it’s in English.
@breadfan1071 3 жыл бұрын
I was coming to jump on him, i kn exactlywhatshe was saying.
@MrGilRoland 3 жыл бұрын
7:10 Fun fact: here in Italy, chef calls the garlic with its skin: “aglio in camicia”, it literally means: “garlic with the shirt”.
@emilie5229 3 жыл бұрын
Same in France. We say , ail en chemise". And new potatoes (young potatoes ? ) cooked with the skin is called "pomme de terre en robe des champs" which would be field dress potatoes.
@ruthmiale1239 3 жыл бұрын
We do say potatoes in jackets in US English.
@davidusnazarus1700 3 жыл бұрын
we call shirt in our language "kamees"
@razaelll 3 жыл бұрын
We have a similar thing in Lithuania with potatoes. If you boil them with skin on, they are potatoes with shirts.
@Numb3rs17 3 жыл бұрын
I think I've seen hundreds and hundreds of italian-alleged recipes all around the world prepared by many top tier chefs but I swear this is the very FIRST time I recognize Italy in what I see. Thank you, Eva ♥️
@fc436 7 ай бұрын
Eva show more domestic traditional center-south style of Italian food. And almost the principles are right!! But Italian professional cousin (and also domestic especially in the north) in the last 20 years Has developed impressive evolutions in techniques and contaminations with exceptional results .. but always maintaining many of the principles that Eva proposes. However, there are thousands of evolutions beyond home cooking in Italy. And these are impossible to find abroad. Jellies, reductions, low temperature cooking, infrared, vacuum, recipes splits. I advise all foreigners to search on google "Alta cucina Italia" or "Restauranti di alto livello Italia" but look for it in Italian and then look for the photos and recipes. and translate the articles and you will understand. Italian-American cuisine was bad and had an even worse evolution. Italian catering is among the most evolved in the world in techniques and fusions ... but often mergers between Italian regions and in any case always maintaining the Italian soul that is only one: Respect for the ingredient and obsessive attention to quality and territoriality and craftsmanship.
@matthewbrick7539 3 жыл бұрын
Harper, you are making her crazy. :D She is saying germ, and that is what it is. The germ of the garlic, like wheat germ. Although, to be fair, we don't often talk about it in English that way for garlic. Most Americans pay no attention to it at all until it actually becomes a green shoot growing out of the clove. Before it grows, you could say bud, or germ. Bud usually for ornamental bulbs, germ rarely for edible bulbs. Eva, you are right. Italians often also call this "soul" of the garlic.
@nodezsh 2 жыл бұрын
The "soul"? That's grim, considering they just take it out and discard it completely like trash. But it's true.
@filipbavrlic5692 6 ай бұрын
I realise this an ancient comment but by "soul" it is implied to be the deepest part of something.@@nodezsh
@nodezsh 6 ай бұрын
@@filipbavrlic5692 Looked it up. I don't know Italian **(again: I don't know Italian so don't quote me),** but are we talking about the word "anima"? If that's the case then we're talking about "anima" being an homonym. There's two meanings for the word at play here. One is "soul", the other is "the innermost part of something". It's not called the "soul" of the garlic, even though it uses the same spelling and pronounciation. But if you translated "l'anima dell'aglio" as "the soul of the garlic" it would imply you're making a metaphor, when you consider that the other meaning is right there and would make this translate as "the germ of the garlic", which is more accurate. I could still be corrected though. I'm just guessing. I don't know Italian.
@frankkolton1780 3 жыл бұрын
The way us poor villagers here in Transylvania use garlic is to put a bunch of whole heads of it on a string, then loop it around our necks. It's helps protect us from blood loss at night.
@Anarchsis 3 жыл бұрын
Hahaha
@whynottalklikeapirat 3 жыл бұрын
Speaking as a vampire, it's actually the fact that you poor villagers so rarely WASH that's the true affront to our refined, noble sensibilities: the rank, overpowering assault of dried sweat of a thousand harvests, the dank, yeasty vapours of mudcaked barn corner copulation, the matte, greasy imprints of too-inquisitive fingers on shiny, silver crucifixes, the fetor of the sudden armpit gust buoyed up by the discretely sour-and-tangy movement of rustique country dining airs from below and barely contained by the crude fabrics that so eagerly imbibed and amassed passing seasons of paysan ambience, archiving it like some unholy library or chapel of malodeur ... no - the garlic, like the cheap, noxious perfume of back alley bagnios, does nothing to blunt the primordial sin against nature that is your peasant sense of hygiene ...
@parrotletsrunearth1173 3 жыл бұрын
I never knew that the iron in garlic could be dermally absorbed but you learn something new every day!
@biancahotca3244 3 жыл бұрын
Noa chiar așa.
@biancahotca3244 3 жыл бұрын
Și eu sunt de pe acolo. Mai exact din Arad.
@aaronnowak5632 3 жыл бұрын
I didn't plan on making my own pasta tonight, but it looks like I am now
@The_OG_MD 3 жыл бұрын
She was saying “germ” like when it germinates. It starts to grow a sprout but it’s still inside the clove
@prominent.quasar 3 жыл бұрын
Yes, also because in Italy it's "germe" or "germoglio" which means sprout. But when we cook, we call that part "l'anima dell'aglio" which literally translates to "the garlic's soul".
@The_OG_MD 3 жыл бұрын
@@prominent.quasar thanks Riccardo
@darkfireeyes7 3 жыл бұрын
@@prominent.quasar thanks, that's a great expression. Love it
@charger19691 3 жыл бұрын
When Italian ladies teach about cooking, I listen because they are the best cooks in the world. Thank you for sharing your knowledge!
@DAVIDTORRESANI 3 жыл бұрын
Yes, they sure are!!
@denacrescini1990 2 жыл бұрын
That is one thing an Italian woman will ALWAYS take time to do! Teach someone how to cook!
@charger19691 2 жыл бұрын
@@denacrescini1990, Thank God for that!
@Thanatology101 3 жыл бұрын
Me: I'm just gonna watch a few minutes of this video to see if the recipes are worth trying. *20 minutes later* This woman is a treasure and I never want to leave.
@Shelsight 3 жыл бұрын
Me too!
@razaelll 3 жыл бұрын
Stumbled upon this in my recommendations. I'm literally trying all of these this week. Just need to find semolina flour.
@stephaniemitchell8509 3 жыл бұрын
My sentiments exactly! I've been to Italy and wondered how they made such delicately flavored garlic dishes, and now I know!
@thedearjohns 3 жыл бұрын
I keep trying to tell my Korean wife the same thing, but she just keeps saying, "But I love a good garlic punch".
@CologneCarter 3 жыл бұрын
So do I and therefore I disregard any rules what to put in any dish. I would never call it authentic, but based on an authentic recipe.
@mouhitorinoboku9655 3 жыл бұрын
@@CologneCarter same, sometimes i throw in 4 or 5 more cloves.... who cares if i smell like it lol.
@swissarmyknight4306 3 жыл бұрын
@@mouhitorinoboku9655 Put a whole head of garlic. Then you're living the life. Reeking of garlic, but living the life.
@mouhitorinoboku9655 3 жыл бұрын
@@swissarmyknight4306 i already do after i make certain meals lmao, i eat a lot of korean, mexican or african dishes that are loaded down with spices, they are really wonderful and good for you but damn they leave you smelling like a spice shop sometimes.
@Wateringman 3 жыл бұрын
I love this. I eat so much garlic, I could likely walk into Transylvania, without a care. Any vampire so much as nipping at me, would drop on the ground with an anaphylactic seizure.
@Akitorbenov 3 жыл бұрын
I live in Italy and i can get emotional seing hand made pasta process.....this country has so much greatness in it....
@Rohemne 2 жыл бұрын
From Piedmont! A few clarifications on the bagna cauda: We usually keep it in things called "fujots" (not sure how to write it). They are ceramic plates with a candle underneath, so that the bagna cauda stays always hot. And, most importantly, you needn't only use vegetables! It is also fantastic with small pieces of meat :) In any case, fantastic video! All those dishes looked delicious! Now I want to try making semolina pasta at home
@deniaridley Жыл бұрын
We do the same in Nice!
@donlopeaguirre112 3 жыл бұрын
Eva is impossible not to love. She cooks from the heart, and is going to be the coolest Nonna ever.
@MauriF76 3 жыл бұрын
Nonna? She seems quite young to be a nonna
@bennett8535 3 жыл бұрын
I love cooking with anchovies. They just sort of disintegrate into the oil, and leave behind a rich background flavor that is just incredible.
@if7060 3 жыл бұрын
Eva smiles and gets so very happy every time she tastes her food ! She surprises herself every time :)
@deniaridley Жыл бұрын
Gotta just love that!
@glowclub2025 2 жыл бұрын
Love love love your channel from a Sicilian who truly appreciates all your hard work in preparing these meals and sharing them with us!! Eva you are amazing - did you cook this much before meeting Harper? 🤣 Harper you’re awesome video skills make all your efforts enjoyable to watch! GRAZIE GRAZIE 🌟🙏🌟
@fabriziodutto7508 3 жыл бұрын
I'm from Piedmont. :-) You also have to use the "heater" for the bagna caoda, to take the dip boiling, the typical "vase" with the hole for the candle. And also you need boiled potatoes, topinambour, cardi and "insalata belga" (to be used like a spoon) all great with bagna caoda!! To soften the garlic flavor in the bagna caoda, someone boil the garlic in some milk, before to put it inside the oil with the anchovies in some recipes, someone will add cream, are both good. Leftovers of bagna caoda are used here by adding some vinegar and put hot on the salad (la riccia indivia), never tasted with the pasta: I will do next time. Eva, you're amazing! How lucky is this man! Grazie per diffondere la nostra cultura culinaria, sei bravissima!
@mikepomatto4287 3 жыл бұрын
When we made this when I was a kid we would add cream or butter, or both.
@eliolaveni7560 3 жыл бұрын
I was born in Torino as was my mother. When she cooked Bagna Cauda she would slowly cook the garlic down in milk.
@JB43186 3 жыл бұрын
Eva shows a great deal of respect for the ingredients she uses. She does not fight with ingredients. She coaxes the best out of of them. I’d love to see a video on using escarole. It is a beautiful green and very underused here in the States.
@indianne9781 3 жыл бұрын
Here in the Midwest it is hard to find too.
@gaylachiriaco8667 3 жыл бұрын
Lidia is a big fan of Escarole and has used it in many recipes (receipts) in her cookbooks (latest book: Felidia) and on her TV show. Check it out.
@ccddle 3 жыл бұрын
I used to work at a farm that grows escarole and all manner of chicories simply because the owners and everyone who works there love chicories and escarole so much. The owners were so good at convincing people to try it and coincidently they were Italian so they knew just the right recipes to ease new people into it. I have to grow it at home because I do not live near/work at that farm anymore. It is so worth it.
@evapunk333 3 жыл бұрын
Eva trying to explain brothels is pretty adorable and hilarious lol
@fctuber 2 жыл бұрын
Anchovies is about like that garlic to Eva. Used properly it is an excellent flavor addition to many recipes! There aren't many people that appreciate a good Anchovie pizza, but everyone appreciates the flavoring of Anchovies as it in no way adds a fishy taste to anything. A Ceasar salad just isn't the same without the Anchovies!
@sharroon7574 Жыл бұрын
Homemade ceasar with crunchy romaine is so good.
@Pikachuwhereareyou 3 жыл бұрын
13:38 _”it’s not germ”_ But she is exactly right. That is the germ of the garlic, from which a shoot would grow. 🌚
@TheMule71 3 жыл бұрын
She's actually saying 'gem'. "Gemma" in Italian also means "the inner part", "the core". Italians find it hard to pronounce 'gem' differently from 'jam'. But one thing we do pronounce is the letter r. You'd hear it loud and clear if she was saying geRm. She isn't.
@DickNonya 2 ай бұрын
The germ is where a seed connects to a plant like rice wheat oat and I guess you would call it that where garlic Clove connects to the main root
@luciazaviacicova3594 3 жыл бұрын
In Slovakia we have something very similar. We also rub garlic on toasted bread. Its called hrianky and it is the best Sunday breakfast ever :)
@user-bo9iv6eq5y 3 жыл бұрын
In Russia it’s called “grenki” :)
@gabrieleghut1344 3 жыл бұрын
@@user-bo9iv6eq5y and use a little salt and pepper. My mom used sourdough bread slices and slowly fried them in a pan. We are German and this is what my mom taught me 57 years ago when I was 5. I still see us in kitchen together 😍
@fasullodavvero 3 жыл бұрын
@@user-bo9iv6eq5y "In Russia it’s called “grenki” :) " Le usanze contadine superavano qualsiasi frontiera/barriera,quando una cosa e' buona e costa poco,inevitabilmente si diffondera' ovunque(vedi la pizza per esempio).
@ICUFreely 3 жыл бұрын
I’m Asian decent and we love garlic. We love the taste and smell of it - the more, the better. However, I’m willing to try and test Eva’s technique just to see for myself how it’s like and what the difference is. Thanks for sharing your recipes and techniques, Eva. Your dishes look delicious. Also, kudos to Harper for trying the different dishes and helping describe it to those with an American palate and more familiar with the American version of “Italian” food.
@glamsky3257 3 жыл бұрын
Nah, I won't compromise my love for garlic with anything. Whatever I cook, I would adjust it to my personal taste. And my taste bud love garlic.
@lorenzoamato953 3 жыл бұрын
@@glamsky3257 well, i am Italian and I do the same. I always double the doses of garlic they prescribe, and I never take out the germ.
@Al45345good 3 жыл бұрын
Honestly, I prefer the bold flavors of Asian food over the subtle Italian flavors. Still love Italian food, but nothing beats authentic Chinese (sichuan) or Korean for me.
@paulinalaratta7799 3 жыл бұрын
@@Al45345good Same man for me Italian food is not strong enough or spicy enough for my taste bud. Like the majority of European dishes (except the cheese) doesn't have the strong flavors I would find in Asian and real Mexican dishes (not fast food lol)
@nadinelopez3245 3 жыл бұрын
I think her Eva's reaction to garlic is typical italian..but it's not canon for the world to follow suit. It depends upon the regions/locality and nationality. I and most of the Philippines would cringe or get nauseated with the amount of cheese italians eat but we don't show it in our cooking videos. I made some garlic confit and tried with the germ removed. It's nice but really2 mild that i ended up using 3x the amount of garlic cloves needed to make garlic recognizable in my recipe.
@demmersXX 2 жыл бұрын
I'm an aspirant cook, and it's good to know I'm on the right track when I have this extra preoccupation in keeping herbs, garlic, onions and other things in etternal balance. I hate dishes which taste too much of a specific ingredient, making everything else you added to the preparation become insipient. The Italians are soooo right.
@angelaberni8873 3 жыл бұрын
Many people fail to realise that in actual fact Italians don't use much garlic in recipes ( just a hint) unlike the Spanish who use far far more. Italian cooking is about knowing how to use herbs and spices in a very subtle manner. They are hinting in the background but never too presumptuous as to overtake the main flavour of the dish. 🤗
@toffonardi7037 3 жыл бұрын
in the north of italy garlic is basically banned (which i don't like) but stereotypes are hard to die.....
@gigibisa51 3 жыл бұрын
@@MsLiberty101 well i live here and its not like its banned but not many like it...i personally love garlic but its very subjective
@frank_87it 3 жыл бұрын
@@MsLiberty101 if you ever come to italy for more than a week and travel it's length you will realize that there are as many differences are there are similarities in our regional cooking. I suppose (i'm from the south) that the climate, history and the availability/abundance of ingredients determines in the end the kind of flavours you will find. In the places of northern italy that are far from the sea and are montainous for example you will find dishes based more on butter than on olive oil, on different kind of cheeses (sheep or goat instead of cow maybe). I'm sure that you can figure out why, as you will find easy to imagine that differend foods call for different spices or bases.
@xeniacolomer 3 жыл бұрын
In Spain it isn’t used that much either. Its strong flavour and aftertaste puts off many people in Spain too. We use it for example to add flavour to oil as well when we cook potatoes, but then we take it aside, as well as in broths.
@gregkahuna1 3 жыл бұрын
Don't they use a lot of garlic in aioli and agliata?
@ericpmoss 3 жыл бұрын
I'm in Firenze for a month (at least) and OMG the food. I have a good cry every day, the food is so good.
@debstawecki6843 3 жыл бұрын
I love the simplicity and purity of real Italian style food. I learned so much, thanks!
@maha333g5 3 жыл бұрын
What a great balance the two of you are. I so enjoy watching and feeling your joy and love for fresh Italian food!!! Also the beautiful high quality cooking shots that are well edited and timely. Wishing Pasta Grammar much happiness and good fortune.
@fishguy911 3 жыл бұрын
The poor anchovy, so misunderstood! It’s so imperative, in so many Italian dishes.
@monermccarthy7198 3 жыл бұрын
Ive learned that lesson, now I'm fully on board.
@user-yr8bg1sj1n 3 жыл бұрын
Yes for sure I love anchovys that recipe also amazing on pasta. / with some toasted bread crumbs yum
@petera618 3 жыл бұрын
I agree. My mom's hometown in Sicily is known for their salted sardine and anchovy production. I grew up appreciating the flavor in her cooking. Every time I would visit, our uncle and cousins would load me up with cans of anchovies to bring back to the states.
@MetaSynForYourSoul 3 жыл бұрын
For real. I've heard more than one chef call anchovies Italian MSG. There are a lot of meats that people consider the garbage parts of the food they just toss, but chicken livers and hearts, beef and pork kidneys and others if you just take a second to learn how to use them and what they can go in safely without ruining the flavor, you will up your kitchen game tremendously. Trust. One of my favorite flavor additions is a pound or there abouts chicken livers in a vat of tomato sauce, like your biggest stock pot full of sauce. You won't notice the irony flavor of the livers, but you will one hundred percent notice it NOT being in there once you've had it. Also try an anchovy or 2 in some of your sauces! Once you get the hang of using them, I guarantee you won't go back to leaving them out.
@g33xzi11a 3 жыл бұрын
I always thought it tasted more like a concentrate of salted nuts than fish.
@tizianodematteis7071 3 жыл бұрын
Guy form Piedmont here. I absolutely love bagna caoda. It is deeply rooted in the culture there. There are some versions in which the garlic taste is further mellowed by soaking it in milk or by preboiling it in water or milk/cream, even though these are definitely non-traditional.
@juanitacarrollyoung2979 3 жыл бұрын
❤
@colleengallo4831 3 жыл бұрын
My family is from Piedmont and my mother from south of France. We add 1/4 cup cream to 1 cup olive oil to our bagna cauda.
@davidesantillo889 2 жыл бұрын
Piemonte....and bagna cauda😠
@tizianodematteis7071 2 жыл бұрын
@@davidesantillo889 Piemonte in Italiano, Piedmont in inglese... E vai a vedere come si scrive il piemontese e vedrai che si scrive "bagna caoda" e si legge "bagna cauda"...
@luisa146 3 жыл бұрын
I'm italian. I already know all of this. But I'm watching anyways! You guys are hilarious!
@tigerstripes3926 3 жыл бұрын
I'm flabbergasted by the way she made that simple pasta dish. So simple yet so sophisticated.
@surtoutdesidees 3 жыл бұрын
We have almost the same dish as "bagna cauda" in south-eastern France, it's called "anchoïade" (which means "with anchovies") and the main difference is you don't cook it, you serve it fresh and dip the vegetables in it. Also, I just discovered that Americans don't remove the germ of the garlic. You have so much to learn, lol !
@tomweisser6203 3 жыл бұрын
Some of we Americans do remove the germ... but then I learned to cook from an Italian boyfriends Nonna.
@marcilk7534 3 жыл бұрын
I always remove the germ, but I read about cooking far more than most Americans.
@kennethmiller2333 3 жыл бұрын
As someone who absolutely loves garlic, I cried a bit watching this.
@MysticFiddler1 3 жыл бұрын
My grandfather was a chef from Greece. He was not shy about garlic.
@eyestosee6599 3 жыл бұрын
I agree! Garlic is delicious!
@talentissexy 3 жыл бұрын
@@MG-es4bb We can both clear a room! Me with garlic, you with meanness.At least garlic breath is temporary.
@GiorgioCastaldo1 3 жыл бұрын
Same I love garlic so much
@VeerleGroot 3 жыл бұрын
Try the garlic pie from ottolenghi
@ohoh7541 3 жыл бұрын
As a Filipino that just smashes the garlic then minces it, now I know to remove the little sprout growing inside. I don't even know how your vid and channel came up in my suggestions. I was watching air fryer videos! You've got a new subscriber. Sending love (and smashed garlic) from the Pearl of the Pacific :)
@theouthousepoet 3 жыл бұрын
Also, if you’ve loved your food the way you’ve always done it, there is absolutely nothing wrong it. I’m all for trying new things, but the whole garlic clove is delicious if you have the palette for it.
@nodezsh 2 жыл бұрын
There are cultures that use the garlic whole and you kinda just have to either use less or acquire a taste for it. And IIRC, South Korea has some dips that contain the whole clove of garlic *raw.* It just so happens that Italy found the best way to make it palatable for everyone without compromise. But that doesn't mean it's the "right" way to use garlic. It's just how garlic works in Italian cuisine.
@danielsavage3735 3 жыл бұрын
I just found you guys this week and I'm so glad I did. Eva is a wonderful cook and I just made her Puttanesca dish tonight and it was one of the best dishes I've ever eaten. It is perfect yet so simple to make. True Italian food
@PockASqueeno 3 жыл бұрын
I love that "pasta puttanesca" literally means "whore pasta." #themoreyouknow
@Itwasalwaysme_Noone 3 жыл бұрын
carbonara, carbon (coal) coal miner's spaghetti en.wikipedia.org/wiki/Carbonara There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself.[4] Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some believe the dish was first made as a hearty meal for Italian charcoal workers.[1] In parts of the United States, this etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ('charcoalmen') secret society prominent in the early, repressed stages of Italian unification in the early 19th century.[6] It seems more likely that it is an "urban dish" from Rome,[7] perhaps popularized by the restaurant La Carbonara in Rome
@latinlover4279 3 жыл бұрын
Yep
@ardilladevorah3300 3 жыл бұрын
The origin of the term is because it was believed that the sex workers had to used canned things rather than fresh food because they weren't around enough to keep fresh veg and tomatoes in the house--so they made pasta with pickles >.
@kasziel 3 жыл бұрын
More like „pasta the whores way“ or „whores Style pasta “, but there you have it. I’m Italian and still find it funny if I think about it 😝
@RaymondHng 3 жыл бұрын
Like _puta_ in Spanish.
@albertovisconti9016 3 жыл бұрын
Sono un italiano semplice.. E pensavo che il piatto finale fosse l'aglio olio e peperoncino.. Già cenato ma vado a preparamene un paio d'etti
@dannyesse3043 3 жыл бұрын
Pensavo che avrebbe fatto peperoni sotto olio o qualcosa del genere
@mariacarmelamarvello1343 3 жыл бұрын
Infatti speravo anche io che menzionasse l'aglio, olio e peperoncino che mia madre (calabrese) prepara quando vuole qualcosa di semplice e veloce ma... va bene anche così! Brava Eva, continua a far conoscere i nostri piatti, quelli veri 😃
@robgoodsight6216 3 жыл бұрын
...knowing foreign languages makes me hungry...😑
@claudiaderrico564 3 жыл бұрын
Lo pensavo anch'io poiché è il primo piatto di pasta che mi viene in mente se penso all'aglio😅...
@MorriganDrake 3 жыл бұрын
Il piatto che prepari quando hai fame alle due del mattino xD
@sarahale7214 3 жыл бұрын
I put garlic in EVERYTHING lol and lots of it
@mediavideos2176 3 жыл бұрын
Ignore the Italians, garlic is a France vegetable and we put it in everything also. Just cook the garlic and it becomes sweet not overpowering at all.
@YeshuaKingMessiah 3 жыл бұрын
Ohhhhhh yeah
@YeshuaKingMessiah 3 жыл бұрын
@@mediavideos2176 same for onion I use it like a veggie. Fry up onions and put fried eggs on them. Yum!
@furetto33 3 жыл бұрын
I guess you will have many friends
@darioandreani1771 3 жыл бұрын
@@mediavideos2176 As an italian, i have to say she probably hold a personal grudge against garlic. I personally use a lot of it and it's a very common thing, maybe in her family they use less garlic, but i assure you in some regions and some families people use lots of garlic
@rogodrio9003 3 жыл бұрын
I don’t get tired of this couple. Great food Eva
@lioninwinter9316 3 жыл бұрын
The germ, or sprout, of the garlic makes it bitter. My wife disliked garlic, until we went to Italy. She learned, as I did, what garlic SHOULD taste like. Now she likes it just fine just more gently used as Eva demonstrates. Ciao!
@mattyone78 3 жыл бұрын
Me personally, I love a strong garlic flavour, but will have to try these recipes
@MAMorelli 3 жыл бұрын
I am an Italian American, and you have made me so excited to learn more about my culture and authentic Italian cuisine.
@Ivehadenuff Жыл бұрын
I am so grateful to have found this channel. My father’s family was first generation and I had an aunt was from Rome who was a professional cook and made the most amazing food. Now, I can learn how she did it. I went to Italy several times a month as a flight attendant and miss the food so much! I will be making these recipes, starting with dinner tonight. My aunt gave my non Italian mother her recipes, turned out she left out ingredients. We found out long after she died when my cousin shared his version of his mother’s recipe! LOL!
@randomcole619 Жыл бұрын
There’s a show called Everyone Loves Raymond, in it they are supposed to be an Italian family, the mother is very rude to the wife but the wife tries soo hard, Raymond has a favorite recipe and his wife wants to make it for him, she gets the recipe from his mom but can’t make it correctly, the mom even gives her spices, well, she put new labels over the spices, she was sabotaging her the whole time bevause only she gets to make Raymond his favorite food🤣 we kids would try to recreate our moms meals, she’d give us the recipe but it wasn’t ‘right’ then she’d say, oh well I don’t add that, or I also add this, SABOTAGE!🤣
@seitanbeatsyourmeat666 3 жыл бұрын
I love garlic, and when I cook with it and remove the cloves from the oil, they go to my plate... my Italian husband refuses to eat it! Craziness!! It’s so delicious and healthy
@corpsefoot758 3 жыл бұрын
Maybe he’s just scared of what it does to our breath :P
@irenecarrillo6750 3 жыл бұрын
But it's too strong for our palate
@keppela1 3 жыл бұрын
With almost 1500 comments, I'm sure someone's already mentioned this, but if you're ever in San Fran, make sure to visit the Stinking Rose (post-pandemic, of course). They do bagna cauda very differently by baking the entire bulb until the garlic is buttery soft and they serve it with crusty bread. It's an amazing dish.
@Shelsight 3 жыл бұрын
Ohhhhhhh. I agree completely. I was taken there by my boss on my first work trip to San Francisco 12 years ago. Still remember it. One of the best meals I’ve ever had, anywhere.... Go. Just go there...
@scarletspyder5736 3 жыл бұрын
That place is amazing! And the garlic ice-cream was such a yummy surprise! I don't know how they make it work but it does!
@erichamilton3373 3 жыл бұрын
Yeah, but don't take an Italian there...
@henrydickerson9776 3 жыл бұрын
One thing I admire and respect about the cuisines of Italy is their devotion to bringing out the best in their ingredients. If it's in a dish, it has a purpose and is respected. There's nowhere to hide. If you don't have the right ingredients or the right technique, it isn't right. If you do, you're in for a good time.
@sharendonnelly7770 3 жыл бұрын
Am absolutely in love with this channel! So many great tips, and the authenticity is so appreciated. I am learning so much! Great stuff!
@fusadiluna 3 жыл бұрын
I'm from the south of italy and i always thought bagna cauda was a super complicated dish, i don't know why lol. I'm going to try it as soon as I can, maybe tomorrow! I love this channel ❤️
@IIIShrikeIII 3 жыл бұрын
The hardcore bagna cauda, it's made with whole garlic not like the one in the video, it has the drawback that you can't have relations with other people for about 3 days
@fusadiluna 3 жыл бұрын
@@IIIShrikeIII ahahaha immagino!
@fusadiluna 3 жыл бұрын
I live near Naples, here that part of garlic we call it "anima dell'aglio" , garlic soul. It is also hard to digest
@sofiagaia91 3 жыл бұрын
In Verona too we call it "soul" of the garlic... It sounds satanic 😂😅
@monermccarthy7198 3 жыл бұрын
Love that you mentioned that "germ", if I don't remove that part, that dish becomes wretched. Thank you for highlighting this. It's so refreshing to see you 2 together discussing techniques.
@anti-ethniccleansing465 3 жыл бұрын
I have a slight touch of OCD. When I cook, I was instinctively taking out the “root/core“ of garlic before I diced it up for my meals... My ex-boyfriend and my mother made fun of me for doing this, saying that I was deranged for doing this and it was my OCD that was out of control for doing this with my garlic, causing me to take more time to make my meals with garlic than what should be done. And then I learned later that my instincts were actually vindicated and justified, because I read about how the core of the garlic isn’t good for us... They still won’t believe me though and think that I have a big problem psychologically for the way I cook with garlic. ¯\_(ツ)_/¯
@fusadiluna 3 жыл бұрын
@@anti-ethniccleansing465 i use a caliper to make meatballs ✋
@monermccarthy7198 3 жыл бұрын
@@anti-ethniccleansing465 You're a women after my own heart. Your family is lucky they have you fusing over this. I ruined a dish once, because my "OCD" didn't kick in, and left yhat "germ" in. It ruined that dish.
@captainkaruna4897 2 жыл бұрын
This is my FAVORITE video you have made. I have learned so much that I use on a regular basis! You have changed my garlic world forever!!!
@PastaGrammar 2 жыл бұрын
❤️❤️❤️❤️
@jennypires1722 Жыл бұрын
I kept seeing your videos in my husband's KZfaq feed and that's how I became a fan of yours. Your videos motivate me to spend time in my kitchen, and what's even better is that your videos show me the correct way to do things. My husband is part Italian and loves Italian food, so your videos are such a great help to me! I thought I saw your family a long time ago on a Rick Steve's show, or maybe it was another show, I'm not sure. Thank you for all your hard work!
@alicee2952 3 жыл бұрын
I remember years ago ordering bruschetta and I said it correctly but then I was corrected with “broo shetta” from the server. Lol Now I am properly being corrected on garlic.... I’m salivating watching you two eating that glorious looking pasta dish. This is inspiring.
@kylesalmon31 3 жыл бұрын
This made me really happy to watch! I was watching “clara’s kitchen” and she passed in her 90’s but she learned to cook from her mom(her mom was from Sicily). It’s crazy,she used a lot of these techniques,it just goes to show how ingrained these cooking traditions are.
@fabulouslysmall7937 3 жыл бұрын
Just stumbled on this video and your channel, wasn't looking for any recipes but always interested in good food and as a garlic lover I'm grateful I now know the Italian way to use it, sounds great! You guys are fun to watch and thank you so much for the recipes and explaining these absolutely delicious-looking dishes, I can't wait to try them!
@AzianRogue Жыл бұрын
I've been looking for authentic Italian recipes and stumbled on this channel. I instantly subscribed!
@CosmicMusic2k 3 жыл бұрын
Eva treats foods and pasta with so much love. So nice to watch! Thanks guys, another great video. I love cooking and eating authentic italian food :)
@tcnymex 3 жыл бұрын
harper, Obi-Wan Eva was spot on with "germ" - germ the thing that results from germination - wheat germ
@apollojakenwill 3 жыл бұрын
I came here to say this- she had the right word! I think the closest substitute would be shoot.
@AleksandarIvanov69 3 жыл бұрын
The Italian word for it is exactly the same, with an E at the end :D
@aris1956 3 жыл бұрын
@@AleksandarIvanov69 Esatto.....”il germe”. :)
@AleksandarIvanov69 3 жыл бұрын
@@aris1956 I don't know what esatto means, but yes "li germe" :)
@aris1956 3 жыл бұрын
@@AleksandarIvanov69 Ah ok .... I thought you knew Italian. :) “esatto”= exact (almost like in English). :)
@firpo417 2 жыл бұрын
Bagna Cauda will DEFFINITLY satisfy your craving for garlic. I don't know if it is a Northern Italy thing, but my Nonna was from the Genoa area and she used cream in her recipe and we would dip everything in it, bread, cabbage, you name it.
@marygallagher7465 3 жыл бұрын
Watched the duo of lasagnes video subscribed halfway through the video 😂 so worth the watch and I’m now down a pasta grammar rabbit 🐇 hole catching up on videos I need to see to bring me up-to date! Keep being yourselves guys n keep knocking out authentic and drool worthy videos and I will look forward to supporting you in any small way that I can ❤️Caio 😍🍷🍝❤️
@andrewmathewson441 3 жыл бұрын
I am walking away from your series with something I really didn't expect. I am gaining a new respect for the foods of my childhood. Perhaps they aren't true to the origins of the food (i.e. Sunday Sauce). And I'm learning so much about these foods in an authentic way and it is elevating my cooking game. Now I have my Americanized Italian style of foods and due to our friends at Pasta Grammar, the authentic ways of building the flavors. I can appreciate both without holding one or the other hostage. So thank you Harper and Eva!
@michaelfiorini3565 3 жыл бұрын
Watching Eva reminds me of home- everything she says is 100% what we were taught. Good job helping people eat better. Brava Eva!
@charlesricchio5192 3 жыл бұрын
Thank you for sharing your life and love with us. I learned how to cook from my great grandmother who emigrated to the US from Cosenza in 1914. I was only a child in the early 1960’s when she shared her love for cooking with me. I know that at first she thought that a child wouldn’t have the patience to listen and learn but I am so grateful that she shared her lifetime of experience with me. I think you may be my new favorite KZfaq channel. 😁
@vanzarockin Жыл бұрын
Thank you so much for sharing your expertise in authentic Italian cuisine. My late grandmother (also named Eva) was born in the North End of Boston however, her family was from Avellino. She did prepare many Americanized Italian dishes, as well as authentic, but she used many of the same methods Eva shares with us. Watching you always reminds me of her. Again, thank you!
@mariareale9040 3 жыл бұрын
My Italian mother from Italy did bruchetta same way. Salute
@bloodymary76 3 жыл бұрын
What does "salute" mean?
@mariareale9040 3 жыл бұрын
Well in this regard wellness to all.
@mrgeorgejetson 3 жыл бұрын
She was trying to say "germ" at 13:30, which is the correct term. Not bud. As usual, great video. Thanks for sharing!
@alicetwain 3 жыл бұрын
She said "gem" in Italian the buds are "gemma", gem.
@daddowastaken7543 2 жыл бұрын
he said germog in italy germoglio is this 🌱 idk the name in english
@kurokime6892 3 жыл бұрын
Hi guys, I love it when Eva brings out a roundup of recipes XD However, since I'm from Piedmont, I'm writing below the recipe for bajna cauda that we make in my village: Half a litre of exstra virgin olive oil 3-4 cloves of garlic (or more to personal taste) Anchovies, if salted, to be washed and cleaned -small 20 -coarse 10 if filleted, 3 small jars Some people also add cream or milk; 50 ml Half an onion Fry the onion with finely chopped garlic, then proceed as Eva did in the video. At the end of cooking, if you want, add cream or milk.
@tyreesetranh4074 3 жыл бұрын
And the oil should be from Liguria, or at least have a similar flavor. Olive oil like that from Toscana would be entirely wrong.
@howlingmadme 3 жыл бұрын
First time watching this channel and I love the way this video is shot with the beautiful background music and the close ups. really nice and peaceful compared to most cooking channels i have watched.
@nmolinaro62 3 жыл бұрын
Yes, yes, yes. I'm so glad you focused on this. I've had several dishes here in the U.S. in "Italian" restaurants in which the food is destroyed by overuse of garlic. Bravissima, Eva. Abbracci.
@ronnetteharvey2002 3 жыл бұрын
Can you please take us on a tour of the cabinets that are behind you in this video? I'm so curious. Thank you. Any more about that cook book? How about a cook book on video?
@PastaGrammar 3 жыл бұрын
Stay tuned! ;)
@GozieX 2 жыл бұрын
Wow I’m going to have to give these recipe especially the last one thank you for sharing with us
@vanepcarvajal 3 жыл бұрын
Thank you so much for this!
@rosettapstone 3 жыл бұрын
She was referring to the 'germ' in the garlic. Also known as the core. It's amazing what a difference it makes when removed.... Great video! 👍👍👍
@twincherry4958 3 жыл бұрын
What difference does it make?
@jimjimjim1 3 жыл бұрын
She knows English better than the American guy :'D
@parisbreakfast 3 жыл бұрын
The germ is supposed to cause indigestion to boot.
@jessehachey2732 2 жыл бұрын
@@parisbreakfast That’s a complete myth actually, that the germ causes any significant indigestion!
@ChubbsRN 3 жыл бұрын
Being an Arab, we often use garlic too. My mom always told me to remove the germ of the garlic, saying it would make food bitter. I never bothered out of lassitude. After this video though...I'll try to be less lazy haha.
@boyinblue. 3 жыл бұрын
Glad to see how many cultures love garlic, it’s such a good flavor for food.
@doroparker1702 3 жыл бұрын
Fresh garlic has no green in it. Just take fresh garlic and put it in a glass of olive oil. So the oil is great to give some garlic taste to salad or other food.
@doroparker1702 3 жыл бұрын
@@MsLiberty101 yes, I do. They get very soft after six weeks then. I put them into salad or spaghetti anyway. You may try the Iranian recipe for garlic. Vinegar and honey and garlic unpeeled. Just google it because I don't have a recipe for it Tried it some years ago. Great for barbeque.
@johndeer1866 3 жыл бұрын
@@MsLiberty101 be careful, garlic and oil can give you botulism
@momo-cchi5978 3 жыл бұрын
@@johndeer1866 I Googled "botulism" cos I was intrigued by the alien sounding word. And now I'm traumatized. 😭
@brucedeane8 2 жыл бұрын
this is a joy to watch ... thankyou
@jwadleigh1 2 жыл бұрын
Learned a lot! Thank you! Was expecting to see Aglio e Olio on this video!! Happy to see new stuff.
@pdbooch 3 жыл бұрын
That Pici All'aglione looks outstanding. Brings a tear to my eye at how delicious it looks. Can't wait to try out the recipe! Thanks for sharing.
@kevinbyrne4538 3 жыл бұрын
13:21 -- Eva is right: the sprout of the garlic clove is called the "germ".
@LK-pb4no 3 жыл бұрын
That was very insigtful. Thank you for sharing.
@maaariiiaaasabz4259 2 жыл бұрын
I learned a lot from this, thank you for sharing ❤❤❤
@Willie_Nixon 3 жыл бұрын
I understand how Eva feels about garlic and how Italians use it however there are many many nationalities that love garlic very much. And there is certainly nothing wrong with that. I love garlic. Lots of it. Rich buttery American garlic bread is something I absolutely love. At the same time I love bruschetta. I can live in both worlds.
@juanitacarrollyoung2979 3 жыл бұрын
Here, here!
@IIIShrikeIII 3 жыл бұрын
I'm sure you'd like a hardcore bagna cauda, it's made with whole garlic not like the one in the video, it has the drawback that you can't have relations with other people for about 3 days
@singingplanet 3 жыл бұрын
And that's fine, the issue a lot of italians take is not that you guys like garlic, but that people would use 10x the amount of garlic in what they think is an italian dish and then say that it's proper italian, or go to italy and complain that things aren't garlicky enough.
@April.R646 3 жыл бұрын
I love garlic also.
@Chapa24. 3 жыл бұрын
We Sri Lankans have a dish which is a curry made with the main ingredient being garlic.
@ismaelkleber778 3 жыл бұрын
In Spain (or at least in Catalunya and in Roussillon,France) we do the same than in Italy with garlic and bread.We also add some olive oil and salt but they way we use tomato is totally different since we only make use of the juice of the tomato. Besides, we use this garlic bread as a based for charcuterie (manchego cheese, iberian ham,etc..). You should try at some point :).
@DanaKot336 2 жыл бұрын
Thank you so much for these lessons 🤍🙏🏻
@janellpays7920 2 жыл бұрын
Thank you Ava! I have only watched 2 videos and have learned so much. Especially your egg plant recipes. I can't wait to try them! Oh yeah, I like Harper too. 😋
@noellefair5048 3 жыл бұрын
The Bruschetta is something we really enjoy in the summer with tomatoes from the garden - yum!
@DanThyme 3 жыл бұрын
That FIRS REACSION: S C I O K made me wheeze my lungs out
@PastaGrammar 3 жыл бұрын
😂😂😂😂
@primalmatter 3 жыл бұрын
I laughed even harder when he said "because" in that weird way... I couldn't expect nothing less from the master of "shish" :D
@Silvianamo 3 жыл бұрын
Shish has nailed a new one... 😱😃
@icoborg 3 жыл бұрын
@@PastaGrammar nice touch the "SHOCK BI CAUSE" meme... loool è ovunque.
@friday_bug 3 жыл бұрын
No problem at all! That bagna caoda looks absolutely fine 👌 here in the northern part of Piedmont we usually put 50/50 olive oil and butter, but it varies a lot from place to place.! loved the video
@kerencrispe95 2 жыл бұрын
I'm obsessed with Bagna cauda. Been making it a lot since I've found the recipe from you 😊
@PeterPounders 3 жыл бұрын
That thick spaghetti pasta should be called something like “Medusa’s dreads” or something but I know that’s Greek...
@brittanyp.schaum9507 3 жыл бұрын
That's a f'ing awesome name for a pasta, though
@BaxsStudios 3 жыл бұрын
Think it would be a cool haloween food because they also look like bloody worms
@eastraversupplies7843 3 жыл бұрын
I had to pause at 10:32 and jump to comment section, I’m gonna scream if there is gonna be bagna cauda in this episode 😂
@eastraversupplies7843 3 жыл бұрын
Oh come on! Where’s the hardcore version? 😂
@immitable 3 жыл бұрын
Loved the video. Big thumbs up
@play4serve959 3 жыл бұрын
Just came across your channel and I’m hooked! Loved the Italian grocery vlog and all the recipes on this one.
@malissavanscoy699 3 жыл бұрын
Me sitting here wishing I had Evas hair 💕
@nicolajones726 3 жыл бұрын
Me too!
@kesmg24 2 жыл бұрын
She puts pasta water in it
@lucamarcellino2649 3 жыл бұрын
Your dad is an amazing cook I think he will win Masterchef
@PastaGrammar 3 жыл бұрын
We hope so!!!
@lucamarcellino2649 3 жыл бұрын
Make a video con lui
@PastaGrammar 3 жыл бұрын
Soon!!! 😉
@andys109 3 жыл бұрын
@@lucamarcellino2649 Did I missed something???? o_O
@lucamarcellino2649 3 жыл бұрын
@@andys109 his father is on Italian masterchef
@Jepse89 3 жыл бұрын
I adore this video, so much useful information
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