Video request: Years ago when you first came out with Everyday Italian, you made a desert dish with ricotta & raspberries, topped with honey and cocoa powder and used biscotti to dip in it. I was in 7th grade & have been a fan since lol🥰 Can you make that again?? Or an updated version?😍
Napolitano here. Mom made Pizza Rustica with eggs, ricotta, provolone, salami, soppressata, grated cheese in a sturdy crust, not a pizza style crust. And she made Pizza Gran with golden raisins, citron, ricotta, cooked wheat berries, n orange blossom water. She added her touch to the traditional recipe by adding chocolate chips. I still continue the tradition every Easter!
My neoplolitan mother in law never used a pizza type crust either, more of a sturdy pie crust. She used basket cheese, mozzarella, grated parm, peperoni and prosciutto. Maybe an egg and some other cheeses but I never made it with her, so I don't know.
My father grew up in New York City. He used to talk about a thick “pizza like” pie a friend’s mother used to make when he visited. He never knew the name. He described it well (ricotta, pepperoni, meatballs, salami, Italian sausage, mozzarella). Unfortunately we did not have RU-vid before he passed. I would have loved to surprise him with this.
My grandma n grandpa were from Italy, so I grew up eating the pizza rustic every Easter she made hers with ham, pepperoni, American orange cheese, mozzarella and a dozen eggs she also made her own crust and made it in a 9 x 12 baking pan. My mom carried the tradition to the day she died, and now I am continuing the tradition, along with my 3 adult daughters who also make it.
A staple in my family growing up at every holiday was pastitsio. The only recipes I can find online are Greek but my family is very much Italian. I'm curious if you are familiar with the dish and would love to see your take on it. It is a family favorite.
Yes an Easter staple- pizzagaina I usually add Ricotta mozzarella, parmigiana, garlic, mortadella, salami, pancetta, sweet & hot capicola, prosciutto. Like you said everything in the fridge lol. I like to add some freshly chopped parsley, basil & lemon zest
I've been youtub surfing for 13 years. I can't believe this is the first of your videos I've seen! I love this recipe, can't wait to try it. I love your presentation. You're so personable. I feel like we've always been friends. Thank you for sharing!
Cheers! I am new to this channel... although not new to your many recipes over the years. One of my favorites that I have been making every so often since I first saw on Foodnetwork is your Shrimp Fra Diavolo. Boy, do we love that dish! Would love to see you make that again in the present time (anything fra diavolo). Also, would love love love to see some of your favorite bean recipes.. I absolutely love Rancho Gordo beans and grains and tend to always have a nice variety in my pantry - thereby always wondering, hmmmm... what should I make with this white bean, or red, oh their polenta is one of the best I have ever made/had. Soooo yes polenta recipes would be awesome! Thank you Giada for this recipe, I think I will be trying this one soon!!! xoxo
I’d like to see more desserts-both light ones and heavy decadent ones. I miss the old classy calm professional style of your old videos: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CJ__AToGoRs.htmlsi=2-Cy0G1g0fp4Qu7T. No dogs, no interruptions, no wacky subtitles and craziness.
I know this will sound sacrilege. But as a young boy growing up in Louisiana, we weren't exactly steeped in Italian influences. But I remember in 1985, Pizza Hut introduced the Priazza. Double dough, deep dish pizza filled with all the toppings and a pound of cheese. It was the best thing a 13 year old me had ever had
I’ve had pizza rustica but we never made it. My Mom always made what we call “wheat pie”. Also made in spring form pan, but it was a plain butter & flour crust without cornmeal. The filling is made with ricotta, grated orange zest and cooked wheat. Then you make a lattice top with leftover dough. It’s long been a family favorite! Happy Easter 🐇
My husband family made the pizza rustica in a sweet crust, shape into a turnover. Recipe included Italian ham, boil ham, Italian sausage, bacon, abruzzese of course cheese.
Wow wow wow wow wow wow wow thanks you so so so much for your recipe shife Giada ❤❤❤❤❤❤❤❤ it's looking yummy yummy yummy yummy yummy 🤤❤️👍👍👍👍👍👍👍👍👌👌👌👌👌👌👌👌👌👌👌👌👌👌🧑🍳🧑🍳 I am from Palestine 🇵🇸 excatly City Nablus
Love it. My mom made it with mostly with cheese as I remember it. She passed at the young age of 55, when I was only 25, and most of her recipes died with her. I’m 63 now and have been trying to get some of those recipes back. Thank you for this one! There is another recipe she had that I just can’t seem to find. It was an Italian sweet gooey nut recipe that had a honey or molasses texture and consistency. I can still taste it even after all these years. If you could do that recipe I would love it. My mother was from Bari, Italy. Thanks
Giada, it looks amazing! I'm from Calabria, living in Canada since I was a little girl. My dear mother would make one Christmas Eve, What we called, "Pitta Piena" She used bread dough, stuffed with fried Salted pork, boiled eggs, olives, some type of Salami, different cheeses, and sliced hot Banana peppers. Couldn't get Ricotta where we lived. I have made it over the years, never like my dear mother's. Giada, you bring me such joy with your cooking videos. You're a fabulous cook and a beautiful girl. Thank you for sharing your lovely daughter with us. One of the best exports from my beautiful homeland. Grazie mille.
I have 2 neighbors whose families came from Calabria. One was born in the town of Grazia, and she was named Grazia; when they came to the USA when she was 9 yo her parents made her Anglicize her name--Grace.
It's definitely a family favorite. Some wonderful memories surrounding this pie, with all the aunts, uncles, and grandparents grandparents making this❤ Happy Easter 🐣 More Italian traditional feast foods.
My mother in law made this every Easter. It was pretty much everything you included, minus the sausage and spinach. She always served it at the end of the meal and we all took big hunks of it home for lunch the next day!
I make a version that is meat and cheese, my greater family makes a simple version that is egg, cheese and rice in a dough like a calzone. My family is from just outside Naples, and this is a traditional handed down recipe
Yes, ours also looked like a calzone, but the crust wasn't pizza dough, it was more dense. My great grandmother and her sisters would make the "Easter pies' every year, and only at that time of year (although it froze well.) In Italian, they called it - and I could never fully understand what grandma was saying, but it sounded like - abitzah, with the 'ah' swallowed at the end. It had cheeses and meats. It was incredible! So delicious. Very heavy. It was served later in the evening after eating all day long. A serving was just a very thin slice. I can't remember if it came out with the pastries and neopolitan coffee, before, or after with the nuts and fruits. My mom still makes a version each year, but alas, we've all moved out of the New York area and can't get the same ingredients anymore. Even with the substitutes it costs a small fortune to make. Always has, thus the once-a-year.
my Neapolian grandma made it and I make it with ricotta, mozzarella, pecorino Romano, chunks of provolone, salami, ham, and pepperoni. along with eggs to bind it together and I. use a sweet dough, I add a bit of sugar. my family also made the grain pie - I can still remember stirring a huge pot of grain, chopping up the citron and orange zest along with lots and lots of eggs, and ricotta cheese. thanks for the memories.
You’ve inspired me to make this! Love all of your videos and some of your recipes bring back wonderful memories of my Sicilian mom and grandmother. Their dishes just seemed effortless to make and I’m sure it’s because they were always made with love.
Im going to start recreating dishes from my favorite chefs! Of course I have to lead with this dish!! ❤❤❤ I love your recipes and your cool unpretentious socal vibe xo
Hi,❤❤❤❤❤love it again ❤yes I watch your show TV cooking kitchen and now you are RU-vid now cooking kitchen ❤ I am still watching you cooking kitchen show TV ❤ thank you for recipes ❤ Bless 🙏 ❤
I am not a fan of it. I can take it in sausages. Unless it's too strong. I have a spice mix that I use to make round. Turkey taste like sausage and it comes pretty close even without fennel seed
My girlfriend josephine that passed away she was from avolino She owned an Italian restaurant in Staten Island for 30 years.I miss her de airline. I love when she said in Italian.The man who stole my mother's shoes.I used to crack up.
I once made a Bickit Pizza I used butter like you did the pizza a regular pizza and I didnt add to much maybe some really good cheese and some I dont even know But I Thought this would be good with Dear sosige and fley monyounnn I Dont know what else but I would like to do something with you
I made this recipe today! I saw your video a few weeks ago and i was like yup. I used everything you had but decided to add artichokes, steak fajitas, and a bit more spinach. It was so good and so hearty! i'll be full for a few days. I would say the only hiccup i came across was the texture of the filling after wards it wasnt bad but clearly i needed a bit more cheese to get that cheese pull hahaha! Thanks for the video and recipe!
I’m new here. I would love to see you and Aunt Raffy cook something together. The banter is fun to watch. I used to watch you on the Food Network. I’m glad I found you on You Tube.
Never heard of this dish but came across it while looking for Easter dishes. I can’t wait to bake and enjoy, what’s a good vegetable medley to add with Italian sausage or regular fennel sausage, as I want to stay away from high sodium deli meats?
Usually a potatoes casserole here on Easter, shredded potatoes, cream cheese, sour cream, butter, milk , salt , and pepper topped with french fries onions atleast I think those are the ingredients
My wife's grandfather brought the family's recipe back from Italy with him. He uses 24 whole eggs 1/4 # Purrcutto 1/4# capacola 1/4# prucentinni 1/4# pepperoni 2-8 oz baskets of basket cheese 1 1/2 C Parmesan cheese And the he uses os a peppered pastery crust in a spring form pan Bake at 350 until the eggs set
