Enjoy Bianca's basil pesto lasagna with beans and potatoes | Pasta Grannies 

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Haha that warmed my heart, too. I used to love hanging around the kitchen when my mom or grandma was cooking, so I could sample everything, too. These boys got the right idea, too

@@DSmith-gs4tr They do, because one day, they may have to do this themselves.

@@lewissmith3896 Well, they couldn't have a better teacher. She taught me some things.

they might still have the roots on them because they're often grown in hydroponic systems these days. the roots ste then wrapped in damp paper.

@@FistyCarrera No brother we don't grow basil with hidroponics in Liguria there are strict regulations about that, the plant is taken out of the soil with the roots and than wrapped like that because there is lot of dirt still attached.its just the traditional way of selling basil in Liguria nowhere else in italy is sold like that

@@FistyCarrera they do still come with the roots attached. you can actually transplant them to grow your own. no hydroponics (there's lots of dirt attached), but they're grown in greenhouses in a layer of dirt that is renewed each time.

@@EGOCOGITOSUM I was wondering if they still had their roots. Thank you.

hi Hazel, welcome to Pasta Grannies! 😊🌺 best wishes, Vicky

I was grinning non stop while watching them! :)

@@krithikasaptarishi8987 Me too. Genius marketing strategy by Disney.

To me it Looks very stupid

@@alessandroalessandro4656 So sorry for your sad view of life.

We had such fun filming the Grannies too! 😊🌺 best wishes, Vicky

Yep, that's how it's traditionally eaten in Liguria. Wheat was a precious, imported commodity. Check out the other videos on this channel, where pesto is similarly combined wth string beans, potatoes, fava beans... and the pasta itself is made from a mixture of wheat flour and chestnut flour. Lots of different strategies to minimize the use of wheat flour, and maximize the use of local ingredients.

hi Luanlluan, it's good to hear Pasta Grannies is helping you through hard times. And yes, you are not alone in finding comfort; a lot of people have written to me, which is very humbling. And I do so hope things improve for everyone. best wishes, Vicky

hi Lynn. Glad you enjoy it! And great slogan! 😊🌺 best wishes, Vicky

Thank you Gina! I'm delighted you enjoy the videos 🙂🌺 best wishes Vicky

I'm glad our Pasta Grannies help you, Sanchi. 😊🌺 best wishes, Vicky

hi Goat Boy, I think that local commercial basil growers are able to rely on sunshine makes the leaves properly fragrant and delicious. The stuff you get in bags in UK supermarkets is never quite the same. best wishes, Vicky

@@pastagrannies Hello Vicky, In season I grow a few varieties of basil for making sauces & pesto. The supermarket stuff is forced in greenhouses & as you say never has the flavour of plants grown outside. One of the advantages of living further North is that although we get a lot of rain, the days are longer. So certain fruits & herbs get more time to mature & ripen leading to wonderful tastes. One of last years experiments was using some Red Rubin Basil I'd grown, in my pesto. Adds an interesting flavour & colour. All the best, James.

hi James, your basil experiment reminded me of one of mine where I used Greek basil to make pesto - it wasn't a success, though I guess I should blame the cook not the tiny leaves 😀 best wishes, Vicky

hi Andrew, I'm glad you enjoyed it 😊🌺 best wishes, Vicky

Eat delicious food and then have long periods of fasting! This is how our bodies evolved. 3 meals a day 18 hours of feeding is what is unhealthy.

@@robspecht9550 I have begun to fast each day. I only eat during a 6 hour period. I start at 1pm and stop at 7pm so 6 hours per day of being allowed food then 18 hours of fasting. I was dubious at first but it has really helped me improve my health, my sleeping, my weight is much easier to control and keep steady and it has helped my digestion and complexion as well. I really think it should be promoted as a good way of life and more people should try it just for one month and see if it improves their health.

Is it really healthy though??? lol. Delicious definitely.

@@blackout4988 Absolutely nothing wrong with oil, butter, eggs as they are fats and protein and do not spike insulin. Sugar and carbohydrates (which are made of a single sugar molecule to thousands of sugar molecules attached together) spike insulin and insulin is a fat storing hormone. The healthy bits about this dish are in fact, the oil, butter, basil, pine nuts, cheese, eggs and green beans. Pasta, as much as I love it (I have Italian heritage) is a carbohydrate and, if you're insulin resistant (or even type 2 diabetic) it just spikes blood glucose and fat storage. I know it's hard to believe because it goes against everything we've been told these past five decades of eating "low-fat" and 'healthy' grains.

@@robspecht9550 I have an eight hour "eating window". I feel better for it and lost 20 kilos with no effort. There was a recent study that showed that even cutting down eating to 12 hours a day had health benefits. The benefits increased as the amount of time allowed for eating decreased, down to eight hours a day. They didn't see any further benefit by limiting it more. This was, however, a short term study over a period of several months, not years or decades.

hi Marilyn, growing your own herbs makes a world of difference! best wishes, Vicky

I always imagine folk settling down to an episode with their supper, but I think waking up with one is even better! 😊🌺 best wishes, Vicky

@@pastagrannies thanks everyone. Stay safe.

Thank you Aiden, I'm glad you enjoy it 😊🌺🌺 best wishes, Vicky

Thanks Greg! My husband always jokes I could post a video about lasagna (or pizza) every week and everyone would be happy - it really is comfort food at its best, isn't it. 😊🌺 best wishes, Vicky

hi Tom, I'm glad you approve; it's the first collaboration I've agreed to because it made sense to me too. 😊🌺 best wishes, Vicky

Amen.

hi Russell, the Luca sound track had us all bobbing around in the ladies' kitchens! And yes, Bianca's lasagna is fab. 😊🌺 best wishes, Vicky

Cuttlefish to be precise

Massimo Palomba - Thank you for explaining that. 🙏🙂 He is a lovely cat. 😊

hi James, we filmed a 96 year old make trenette al pesto, the pesto pasta you see in Luca. I will post her episode at some point over the summer. best wishes, Vicky

hi Steve, this lasagna is carb heaven! Add more potatoes if you wish! As Ardoxsho says, it was a way of making precious wheat flour go further. 😊🌺 best wishes, Vicky

@@pastagrannies ty Ms. Vicky, being Irish I can never have to many potatoes until I am full, lol, God bless you all

It's actually part of Genoa itself. Has been since 1873. Then in the Thirties, several more villages were incorporated into the city, which expanded way further in both directions (east and west, or, as the Genoese say, Levante and Ponente), as well as into the Bisagno and Polcevera river valleys (you might be familiar with the latter because of the bridge collapse). You can literally walk to Boccadasse from one of the two main railway stations in Genoa. Re your question: there are hardly any 'native' Genoese anymore - we're all mixed. But up until World War II, semolina pasta was not very popular in Northern Italy overall. My Mum, who was from the Lombard-speaking area of Piedmont, used to say that she only first saw spaghetti after the war. And my Dad, who was Genoese (or Sampierdarenese, as he would have been keen to point out), was VERY partial to fresh pasta. Everyone made fresh pasta at home. We made it every week, on Sundays, regularly, and on weekdays as well, sometimes. People have less time today, and eat less pasta overall. However, the small outlets from supermarket chains that have replaced local shops in every neighbourhood offer plenty of fresh pasta options. So people do eat semolina pasta, but lots of fresh pasta too. Not necessarily hand-made, unless you're a retired lady with time on her hands. I do still prefer to make my own, at least on weekends. For instance, I'll be making herb-filled ravioli for dinner tonight.

@@Ardoxsho Thanks a lot for your answer and the interesting information, much appreciated. Do you live in Boccadasse ? I have just watched a short video of it, and it really looks beautiful. The herb-filled ravioli sound really tasty, enjoy.

very interesting, thank you Ardoxsho! 😊🌺🌺

My grandma never ever buys factory-made fresh pasta. When she makes pasta, she makes large batches of ravioli, tagliatelle, lasagne, what have you and then divides them into portions and freezes them, so they're ready to use whenever she wants. Working people though don't really have the time to make fresh pasta by hand, so they'll buy it ready made or (if they're lucky and have a pasta granny) they'll rely on their grandma to make it for them 🤗 Dried pasta is another story (penne, spaghetti, fusilli etc. are dried pasta). The vast majority of people in Italy, including grandmas, buy dried pasta instead of making it.

hi Steve, yes this recipe will be in book 2 🙂🌺 best wishes, Vicky

hahahahahahah, daaaaaaai -- no, guarda, l'unica cosa su cui i genovesi non risparmiano è il cibo. ask a native!