Neapolitan Street Food... but HOMEMADE
Рет қаралды 110,859
Күн бұрынNaples has INCREDIBLE street food, which is why Eva and I were planning on showing you guys some of our favorite examples while we were there. The weather didn't cooperate, and we were totally rained out during our stay!
Things maybe worked out for the better, because instead of just showing you guys tantalizing street food, Eva's going to show you how to make it at home! And as you'll see, there are some distinct advantages to the homemade versions of these Neapolitan treats...
If you enjoy this video, please give it a like and subscribe to the channel!
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MONTANARINA RECIPE - www.pastagrammar.com/post/mon...
TARALLI 'NZOGNA E PEPE RECIPE - www.pastagrammar.com/post/tar...
FRITTATINA DI PASTA RECIPE - www.pastagrammar.com/post/fri...
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00:00 - A Rainy Day in Napoli
00:55 - Neapolitan Street Food... HOMEMADE
02:32 - How to Make Montanara Fried Pizza at Home
06:23 - Tasting Montanarina
08:52 - How to Make Neapolitan Taralli at Home
12:57 - Trying Taralli 'nzogna e Pepe
16:24 - How to Make Frittatina di Pasta at Home
22:33 - Trying Frittatina di Pasta Napoletana
24:05 - Ciao for Now!
@rodneyferris4089 Жыл бұрын
What makes a guy from Manitoba proud? Farina da Manitoba! ❤️❤️❤️❤️
@HopeLaFleur1975 Жыл бұрын
Yes Italy uses our wheat!! Farina Manitoba cute!!
@taitweigel64 Жыл бұрын
I love Eva's husky voice and huge curly hair. Her cooking is so confident. You are a fun couple to watch.
@hawaiibound. Жыл бұрын
I'd give anything to have her head of hair. Beautiful!
@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb- Жыл бұрын
@@hawaiibound. I have very straight hair and tried to get permanent curls done to my hair around the same curls as Ava. I'm very grateful that my hair didn't stay curly, apparently my hair doesn't like to curl even permanently. I grew it out and never would think to do it again. There's a lot of work with curly hair. I had mats in my hair because I didn't know how to care for it properly and had no mom or sisters to show me how. One of my classmates was so helpful in helping me get my hair back in shape and became my best friend afterwards. I do not envy anyone who has curls that are not optional. Good luck to them.
@edw.b856 Жыл бұрын
Judging by his eye, she's got a legit left hook, too 😳😂
@hawaiibound. Жыл бұрын
@@edw.b856 😉
@lucilletabbutt6703 7 ай бұрын
@@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-I don't know what your stylist did to you, but I have naturally curly hair and with a good cut and good product, I wash, mousse and blow dry, and I do nothing .... I sleep on it and get up and roll with nice messy curls for two days.
@awallnut Жыл бұрын
As a Manitobian, I had no idea our Manitoba Flour is a thing in Italy. I called my Mom, who bakes a lot. She did not know either. I googled it, and the flour is from here, but it seems to be an Italian thing. So interesting.
@dariomariabalice1699 Жыл бұрын
it became a thing some years ago (10ish I would say). we prefer it to our own for some specific dishes, probably because it has less gluten and more proteins than our
@carlawiberg6282 Жыл бұрын
Manitoba wheat flour is a thing in Sweden, too, but not imported from Canada -- it's the name of a much-prized variety of wheat, grown here too.
@ericpmoss Жыл бұрын
Yea, Caputo Manitoba is very popular for NY pizza and home ovens that don’t hit high temperatures. It’s easy to get in any NA city with a Little Italy.
@overtonesnteatime198 Жыл бұрын
Manitoba has good everything so i am not surprised,
@b.giovanni4824 Жыл бұрын
It confused me in recipes, I thought it was some crazy idiom but nope!
@jpp7783 Жыл бұрын
Naples is SO underrated. Picture Paris’s grandeur, but bathed in sunlight, everything golden. That’s Napoli.
@ZakhadWOW Жыл бұрын
throw in a few mounds of trash here and there (Thanks, Camorra) and you get a missing element. I love mia Bella Napoli, but I admit it's flaws.
@francescotrombetta8548 Жыл бұрын
@@ZakhadWOW i guess you don't bud
@gracelink3595 11 ай бұрын
🤩Bella, Napoli!!🌹
@BronzeTheSling 11 ай бұрын
Naples is so much better than Paris. There is no comparison.
@BronzeTheSling 11 ай бұрын
To love something is to admit its flaws (with the exception of God).
@chrismazz75 Жыл бұрын
That first recipe, fried pizza dough with sauce and grated cheese.. a staple of every Italian festival in CT I went to growing up..
@jmnindfw Жыл бұрын
Having grown up in CT, I agree it was a staple, but it is more stretched like a regular pizza rather than the small flattened disk it seems she fried. I never heard of the folded thing she calls pizza fritte. Sounds good though.
@partinsheritagehomestead4981 Жыл бұрын
I absolutely adore you both. Been binge watching. You have tsken this American to a whole new level of greatness of flavor again. Ive starting to really dislike our foods here. Thank you for sharing your treasures with us.
@ericpmoss Жыл бұрын
Fun fact - one of the best (IMO) pasta brands from Abruzzo is Cocco, and they have two wheat sources - local Italian, and a special “Desert Durum” grown to exact specifications on a few farms in Arizona and California - it is not a cheap industrial substitute for Italian, but a preferred flour. So even here in Puglia, I buy the pasta made with American wheat. It’s superb.
@zigweegwee Жыл бұрын
@@ericpmossMaybe that's why Eva and Harper moved to Arizona!
@phildcrow Жыл бұрын
Other words for a "levitino" are "biga" and "poolish." It's a small bit of yeasted dough that sits around and then gets incorporated into the larger bread recipe. Biga and poolish usually sit overnight, though.
@pad92011 Жыл бұрын
I've heard it called a sponge too.
@dmz7550 Жыл бұрын
Levitino = Levain
@kirby7379 Жыл бұрын
While she was describing it I said “poolish“! 😊
@The_Gallowglass Жыл бұрын
@@dmz7550 We're going to levitate the dough!? :O
@sebastienbouchard5136 Жыл бұрын
@@dmz7550 levain is a sourdough starter and should never get bread yeast. Only wild yeast.
@sharonshiner Жыл бұрын
The pre ferment can also be called a poolish :) or a sponge. Love your show!
@tamhewitt-baker5602 Жыл бұрын
or levain among other im sure :)
@dianepeak6833 4 ай бұрын
OR a biga
@AntoninoDiGiglio Жыл бұрын
Great video like always....Well done. I'm neapolitan and Calabrian and see a talented Calabrian make neapolitan food made me double proud and double happy. Great job! And Harper....great T-Shirt ❤
@ZakhadWOW Жыл бұрын
I've heard from amici in Il Mezzogiorno, that pretty much all of that region (including Sicilia/Sardegna) were all pulling for Napoli to achieve the Scudetto, and humiliate the big northern teams in the process.. Yes there are regional rivalries, but when it comes to the "Terroni" versus the North, it's "all hands on deck" as we say in the navy. I was very sad that Calabria was the ONE region I never made it to in my 4 years in Italy.. Sadly it was a wee bit out of the way.. I did make my way down to Bari/Lecce though, since my plan was to train it all the way up the Adriatic coast to Trieste, which I did achieve. So how are the plans going for the bridge between Messina and V. San GIovanni?? Any news?
@jaytee777 Жыл бұрын
Eva's on fire today with her sassy comebacks! I am here for it!
@1234Teelady Жыл бұрын
Best DIY Italian educational channel on the internet. Always something new to improve my skills. Massively entertaining
@moniayoung3050 Жыл бұрын
Don’t worry Eva…my Neapolitan mom can’t say blue jeans. Or airplane. Or hospital. I wonder if she can say batter?? I’m gonna go make the frittatina di pasta so she can criticize me 😂❤😂❤!!! Grazie ragazzi!
@josiecotrona583 6 ай бұрын
You two have become my favourite KZfaqrs, I absolutely love Eva’s cooking, not to mention she’s Calabrian, like myself…. omg all her food is amazing! I have been binge watching your videos & I can’t get enough, I love you guys 👏👏👏😍😍😍
@cindyfaust7344 Жыл бұрын
I am in love with this amazing and engaging couple. Eva is intoxicating! I am learning so much from her💜
@blezen4727 Жыл бұрын
18:30 Harper's shy scream at the sound of breaking pasta ... hilarious 😂😂😂
@user-un6ze4ro1e 10 ай бұрын
My mother was from Cormons, Italy. Your accent sends me back to my youth!
@GigiStar01 Жыл бұрын
The frittatina de pasta looks amazing!
@annamariaayyad2891 Жыл бұрын
Loved learning these recipes. I agree 100% about the lard. My dad used to make sausage, cure them, cut them into 2 inch pieces and then preserve them in jars of lard. They were incredible.
@PastaGrammar Жыл бұрын
We just had Eva’s dad’s braciole today for lunch which is made the same way. Incredible, I want to show it in a video
@annamariaayyad2891 Жыл бұрын
@@PastaGrammar Wow, that sounds delicious. I would love to see that and 'm sure many others as well.
@ninadukette3340 Жыл бұрын
Yes, please. Show braciole
@flemess Жыл бұрын
It looks like lievitino could be what we call in Portuguese "esponja" ("sponge"): some flour and water (equal amounts) and all the yeast in the recipe. It adds flavor and strength to the dough, rises very fast, but you need to use when it is at its peak (like what Eva shows in the video. After that, it will lose strength, and the final dough will take longer to rise. Thank you so much for your videos! You guys make my every Sunday😄
@alcyonae Жыл бұрын
Harper your hairdo is on another level, in the best possible way
@tronogaming-xw2lt Жыл бұрын
You and eva are just such couple goals! Love you guys sm, you're my comfort channel.
@popelgruner595 Жыл бұрын
As a EUropen I know that fresh yeast is the "normal" yeast. 😁
@christinemoore9380 Жыл бұрын
Eva! I grew up with pizza frita except my Italian mother made it as a breakfast sweet coated in cinnamon and sugar. Now I make them at every big holiday to honor her♥️
@phil4208 Жыл бұрын
All new dishes to me and absolutely amazing , the pasta dish was my favorite, I can see myself eating all of those while taking in the sights , my mother came down from Maine to Rome new york to celebrate the birth of her new great grandson, we ate at a local restaurant that specializes in Italian food and they also make Italian cookies and mom bought a little of everything to take back to Maine to impress her friends in Augusta
@Dreckmal01 Жыл бұрын
Rain is how we get all those wonderful ingredients!
@DJMarcO138 Жыл бұрын
Enjoying my coffee amaretto and watching Pasta Grammar on a Sunday morning is becoming a ritual!
@clairecimino8550 8 ай бұрын
I'm excited to meet you! My Italian daughter introduced me to you! So far I love you. I'm Polish....but....thank you God , I married an Italian from Calabrase❤ I hope to learn a lot to impress my Paulo......Love you both.
@luisjdavis Жыл бұрын
I can’t get over the cookware, the Clay Pots 🤩 Absolutely beautiful
@autumnleaf1439 Жыл бұрын
I absolutely love your channel and am so glad that I found you! You are such a wonderful couple and compliment each other so well! I am Italian as well but have never been to Italy so I love traveling along with you and Ava’s cooking is amazing!! Thank you for the great content! 👍❤️👏🇮🇹🍝
@PastaGrammar Жыл бұрын
Grazie mille! We're glad you found us, too!
@dazuotv Жыл бұрын
Street food in Naples looks delicious, I want to eat 👍
@MrBradipo73 10 ай бұрын
La montanara! This takes me back to my childhood... we would play football in the streets and then we'd swing by the local deli and buy one of these... so tasty!
@sphwell8050 8 ай бұрын
Even not cooking, we just love you guys ❤
@jeannine1769 11 ай бұрын
I never got to Naples on our trip in May because the rain was just so bad and watching this makes me regret it even more!! Hoping to return but now can make a few goodies while I wait. Thank you!
@edzmuda6870 Жыл бұрын
I love the fried pizza they make in Hungary. There it’s called Lángos and they top it with garlic sour cream and sharp cheese. One of the best things I tasted ever.
@fridaytax Жыл бұрын
Totally looked like a version of langos to me. Absolutely love it!
@rpaerikajoy3111 Жыл бұрын
Langos is the best! Hungarian street food. The original version of langos is to fry the bread and sprinkle coarse salt on it and rub a garlic clove over the salt. Yummm.
@edzmuda6870 11 ай бұрын
@@rpaerikajoy3111 That reminds me of what my Ukranian grandmother used to eat - rye bread with lard spread on it and topped with sliced raw garlic ant a little salt. Sounds disgusting but really delicious.
@SnoozeAddict Жыл бұрын
I love your videos guys! Thanks for the awesome content! 😊
@richardsteinbergmakingknives Жыл бұрын
Bug eye...bug eye...bug eye...bug eye...ok, I made fun of his eye! Great video again guys, thanks!
@MCS951 Жыл бұрын
Grazie per un altro fantastico video! ❤
@user-cp8ue4zr3t Жыл бұрын
Love watching you guys!!!
@gracelink3595 11 ай бұрын
Pasta Grammar, Thank You. I used to live in Naples. Man, I would LOVE one of those "Napoli" t-shirts like Harper is wearing!!!
@analeila Жыл бұрын
All those look amazing!!!!
@davidnelson9568 Жыл бұрын
You guys rock!!!! Wish you much success.....
@FTumas Жыл бұрын
My mouth is watering. Loved.
@robingianturco7830 Жыл бұрын
Maronna mia i che spettacolo!!Eva si supera semper ❤🙏👏Sempre grandissimi!!!
@rosariacarlostella9105 11 ай бұрын
Awesome dishes. Thankyou for teaching them ❤️
@ErinChamberlain Жыл бұрын
Oh my! These recipes are outstanding!
@marcobiagioli3905 Жыл бұрын
Neapolitan street food is fantastic! The montanarina reminds me of the Crescentine from Bologna, which my grandmother used to fry in lard❤
@muffindog3113 10 ай бұрын
You guys fill the soul with goodness! ❤
@robertaarnold3519 Жыл бұрын
I loved this video! Keep it up!
@italianfoodmadefromthehear8729 Жыл бұрын
Eva you look truly happy when you are in Italy.
@italianfoodmadefromthehear8729 Жыл бұрын
Yes Eva my wife Rosilena is from Italy and just as soon as I sell my home, we are moving there.
@crackergirl1 Жыл бұрын
Everything looks delicious! I look forward to your videos every Sunday.
@peggyries1891 Жыл бұрын
You two, are adorable and just the best! I look forward to trying these recipes!😊❤
@cindybeville5431 Жыл бұрын
Love the Italian food you cook, so amazing! 😋
@NoZenith Жыл бұрын
Beautiful even in the rain 🌧 ❤🤗 love Eva!
@mohunter7051 Жыл бұрын
LOL, Eva's expression at Harper's wild scene transition was perfect. We love watching you two, here in Arizona it's boiling we would welcome some rain.
@barbaranardone Жыл бұрын
I love all the dishes you have made, I would love to try these. Thank You.
@Marchmadness86 11 ай бұрын
Frittatina di Pasta Napoletana is a gift! It hits differently!
@c.f.sedgwick1885 Жыл бұрын
Outstanding recipes
@christeenprice5637 11 ай бұрын
Awesome recipes, thanks for sharing ❤️❤️👍👍❤️❤️
@barbaramiller349 Жыл бұрын
Watching you make these beautiful, delicious foods, makes me want to move to Italy. ❤
@tomr.4199 Жыл бұрын
Y’all are the best!!
@karenwink9223 Жыл бұрын
We adore y'all! Your weekly videos are the highlight of our Monday lunch breaks!!
@guiditta2896 Жыл бұрын
Love your videos! Just getting a good mood :))
@p5gBand Жыл бұрын
Harper only has one eye on each side of his face. Hope that comment helps the YT algorithm. :) Always love your vids.
@AussieAngeS Жыл бұрын
You are both so sweet, I really look forward to all your videos. I love watching Eva cook, it’s satisfying and I love your creations. Grazie tanto
@lb8141 Жыл бұрын
Thank you for another wonderful, fun and informative video. Such a great couple. Love from Miami ❤️🌞
@Jean2235177 Жыл бұрын
Pre fermented dough = biga (?) Hope your eye feels/gets better soon. That montanarina looked divine! It would be perfect bread/tomato/cheese street food heaven for me.
@ps5801 Жыл бұрын
That preferment thing Eva did is called a biga. It tends to give the bread a better flavor, though there are exceptions. For example, the dough for pizza Margherita is commonly aged for 24 to 48 hours so a preferment isn't normally used (I think...). In France and Poland they have similar sorts of preferments. In the United States we don't use preferments because we have Wonder Bread. Nobody knows what good bread tastes like, so a preferment is pointless.
@maddy131 Жыл бұрын
It’s a poolish starter because of the water ratio. It’s loose. Biga is more like an actual dough. Lower water content.
@ps5801 Жыл бұрын
@@maddy131 King Arthur Flour company has a different view: "Biga is an Italian term that generically means preferment. It can be quite stiff in texture, or it can be of loose consistency (100% hydration). It is made with flour, water, and a small amount of yeast (the yeast can be as little as 0.1% of the biga flour weight). Once mixed, it is left to ripen for at least several hours, and for as much as 12 to 16 hours. Note that there is no salt in the biga. Unlike pâte fermentée, which is simply a piece of mixed white dough which is removed from a full batch of dough, the biga, lacking salt, is made as a separate step in production." That seems pretty authorative to me.
@matteframe Жыл бұрын
come to the SF bay area. We have amazing bread. It's very easy to avoid white bread.
@maddy131 Жыл бұрын
@@ps5801Biga is used in crusty chewy Italian breads like ciabatta. Poolish has a higher water ratio and produces a light and airy texture like in the fried bread she produced. It was cloud-like. They are similar but not the same. I am a professionally trained baker. There is a difference.
@jenelaina5665 Жыл бұрын
Um yeah my first job was in a bakery and then I worked in another one a decade later... Both used poolish, baked from scratch, etc. It's not terribly difficult to find if you look just a bit. Shrug. (Goes back to eating fresh rye toast with my breakfast)
@tonygoochafanchi578 Жыл бұрын
The last one looks amazing
@growinglongisland Жыл бұрын
Love this !
@filipgloria 11 ай бұрын
I love your channel!!
@jameshiner67 Ай бұрын
That was pretty cool. I like the last recipe it actually made sense. Thanks guys.
@pandeybear3594 10 ай бұрын
Omg Eva Once again your skills are so so amazing Brava, ❤
@thomasdjonesn Жыл бұрын
They all look amazing, but that last one! 😮😮😮 yes please!
@jenjabby 11 ай бұрын
My new favorite channel!
@petervenzon8126 Жыл бұрын
Everything looked delicious
@sjc4 Жыл бұрын
I JUST found this channel and now am binging. Y'all are so cute and I am learning so much!
@JB43186 Жыл бұрын
Those textures sound amazing!!
@yullinaty Жыл бұрын
Love you guys thank to your recipes i have been able to make the paste di mandorla for my Italian inlaws and I got the best complement. She told me it taste like the ones I used to eat when I was little in Italy
@abelguerrero4151 Жыл бұрын
I can't wait to try these amazing street food dishes 🎉😊
@cairneoleander8130 Жыл бұрын
I have only ever had taralli baked made with olive oil, found rarely at random import shops in the city where I live. I am obsessed with these adaptations, but now seeing the recipe for the original version makes me so excited!!!! Thank you so much for sharing that recipe! I will be making these just to taste them.
@roccosisto8196 Жыл бұрын
I’m so happy we see eye to eye on all things food
@ezacher4634 5 ай бұрын
Like the last 2. Willing to try!
@Iranda_ Жыл бұрын
Extremely tempting, as usual.
@Ursaminor31 11 ай бұрын
Supremely talented you are expert across all categories
@amandap9829 Жыл бұрын
Everything looked tasty!
@mollygardens6646 5 ай бұрын
Thank you!❤
@roseseaborg8135 Жыл бұрын
omg!!!! have to make this. Thank you :)
@Scuderia_Fan Жыл бұрын
That looks so delicious.
@jlytollis4 Жыл бұрын
My kids love it when I make deep-fried pizza.. Love the channel..
@taniamann5108 Жыл бұрын
I love all your videos and how you promote the most delicious food in the world keep it up 😀❤
@kevinman5019 10 ай бұрын
Good recipes. Thanks
@splooey2151 Жыл бұрын
omg thank you! the other day i was just thinking about making rosticceria napoletana when my friends come over, thank you very much for this video!
@jonpulicicchio5000 Жыл бұрын
Looking forward to new lessons from Eva.
@flirtingdisaster 9 ай бұрын
This was again a very fun-eye video...
@juderickman8275 9 ай бұрын
Fantastico
@ester-a-m-1 Жыл бұрын
Love the Pasta Grammer Chanel. Eva & Harper you are both Amazing! Lievitino is Starter Dough
@dinamanchisi7719 Жыл бұрын
I hate it when Harper says "thank you guys for watching" means a whole 7 days more to wait for another video. You two are great!
@Klink52 11 ай бұрын
Just found you guys. Lovely couple and the recipes are to die for!!❤
@katedavid4749 Жыл бұрын
Love your recipes
@catherinedornier5206 Жыл бұрын
Just love to watch you guys ! Bonjour du Québec! :)
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