Czech here: škubánky s mákem (boiled mash with flour and egg dough, served as main dish with butter sugar and poppy seeds) great fried a day after. bramboráky (potato pancakes with garlic, marjoram, sometimes sauerkraut) potato dumplings filled with fruit, simple baked potatos with quark and butter, bryndzové halušky (tiny gnocchi with sheep cheese, Slovakian dish traditionally) Potato casserole, dont leave out chopped pickled gherkins! I could go on and on. greetings from Prague!
OK . . . sorry . . . but pronunciation of gnocchi! 'Arper! The o is short like the o in tater tots which aren't tater toats! Nyoaki is driving me crazy! The o is short because of the double c . . . but there is no 'oa' come Inglese in Italian . . . the long o is like 'aw' without the w - and the short o is the same only short! sorry again . . . ma che cazzo fai!!???? 😁
I haven’t had culirgiones since my grandma died in 2009! You almost made me cry over some potatoes guys! Now I have to make ‘em …! And I made the pomodorini sauce, the baked one, it was out of this world, my father has eaten an entire plate with just some bread!
I hear you. Left ltaly 30 years ago and a couple of years back l was in a café l visited regularly whenever l was in the area. They had made a first batch of Cannoli and asked for my opinion. I ate one and, to my horror, started to cry in front of a café full of customers. I was mortified as it was totally unexpected. It was such a visceral reminder of how much l missed ltaly and so many, many things there. Because they were ltalian, they just laughed, hugged me and said they understood perfectly and that clearly the cannoli were good.
One of the many things I appreciate about your channel is your thoughtful, methodical approach towards preparation. I’m actually grossed out by many chefs who throw their ingredients around and assault the food like it owes them money. Cooking is a joy, and you make that obvious with every video! 👍
You knocked another video out of the park! I don't know how you can possibly keep this channel as fresh as Eva's dishes, yet somehow you both do it, week after week! Bravo.
Cucchiaio D'argento (the most famous cook book in Italy) has 1320 pages and features around 2000 recipes, they can cook new dishes every week for the next decade.
Omg! Frico and Montasio! My favs from the friuli where my family is from! It brought tears to my eyes to hear them mentioned. I’ve gotta try that potato cake. Looks yummy! Great vlog today🥔
What a great video! I’m impressed by her knowledge of other Italian regions’ dishes. She represents her country well. And it’s cool to see so many things you can do w/potatoes.
And here Eva shows only a very small part of what we do with potatoes in Italy. Then of course, as well as for other things, each region, each small town has its own specialty. In Italy there is a saying (to make people understand the importance of potatoes in the kitchen) that says .... "In ogni cucina, la patata è regina” (In every kitchen, the potato is queen). Obviously in Italian there is also the rhyme. :)
@@lesleyheidinger19. Of course, but it's not like they were imported yesterday from America. It's been a while, and arrived then at the certain point, certain things as the years and centuries go by, then become somewhat at home all over the world. To make a simple reverse comparison, pizza (but other things as well) was not really born in America, but today it is a common thing in every single American family or house, as if it had been born in America. And the country or continent of origin doesn't matter so much anymore. Then you also have to look at the use of certain things. If we think about what tomatoes have become for example in Italian cuisine, with the sauce for pasta, to put on pizza and so on, and of the quality then that is produced in certain parts of Italy, like San Marzano tomatoes in the Vesuvio area in the Campania region, which today are famous all over the world and vice versa from Italy come to America.
@@aris1956 No, they weren't just imported. I just think it's important to recognise and acknowledge. I'm ethnically German, with lots of Slavic influences. Believe me, in my family, we eat a lot of potatoes in many different ways. But potatoes are neither German, nor Slavic. No matter how cuisine-dependent those two cultures may be on the potato.
Your two are a joy to watch. Eva is such an amazing cook and Harper is the perfect foil. I'm 81 yrs old of Italian decent but you introduce me to new experiences every week. Thank you.
Here in sicily we have 2 variants on the polpette di patate : we don't add black pepper and instead we add garlic and parsley. Or there's another one which is mixed with boiled rice, and they're incredible!
What part of Sicily are u from? Here in Palermo we only put parsley, no garlic and no cheese! Also i never saw crocche' with rice! Let me know i'm interested! byeee
I think they sound excellent. I found this recipe from Debora (the heaven of taste) Rice and potato balls Ingredients to prepare Rice and Potato Meatballs: Potatoes: 300 gr, Rice: 150 gr, Minced Parsley: 1 teaspoon, Eggs: 1, Garlic: 1 clove, Pepper: a pinch, Grated Grana Padano: 50 gr, Breadcrumbs: as needed , Salt: to taste, Oil for frying: as needed, Procedure: Wash, peel and rinse the potatoes; steam them and then pass them through a "potato ricer" with large holes. Boil the rice in salted water and, when cooked, drain it and add it to the potatoes; add a pinch of pepper, some chopped parsley, the finely chopped garlic, the egg, the cheese and mix everything together adding a little breadcrumbs. Taking doses of the mixture with a spoon, fry the balls in hot oil. If liked, before frying the meatballs can also be rolled in breadcrumbs. Your Rice and Potato Meatballs are ready! Credo che saranno buonissimo. Ho trovato questa ricetta da Debora (il paradiso del gusto) Polpette di riso e patate Ingredienti per preparare le Polpette di riso e patate: Patate: 300 gr, Riso: 150 gr, Prezzemolo tritato: 1 cucchiaino, Uova: 1, Aglio: 1 spicchio, Pepe: un pizzico, Grana Padano grattugiato: 50 gr, Pangrattato: q.b., Sale: q.b., Olio per fritture: q.b., Procedimento: Lavare, sbucciare e sciacquare le patate; cuocerle a vapore e, quindi, passarle al setaccio con i buchi larghi. Lessate il riso in acqua salata e, quando cotto, scolarlo e unirlo alle patate; aggiungere un pizzico di pepe, del prezzemolo tritato, l'aglio finemente tritato, l'uovo, il formaggio e amalgamare il tutto aggiungendo anche un po' di pangrattato. Prendendo dosi di composto con un cucchiaio, friggere le polpette in olio caldo. Eventualmente, prima di friggerle le polpette possono anche essere rotolate nel pangrattato. Le vostre Polpette di riso e patate sono pronte! www.prodottitipicitoscani.it/polpette-ricette/ricetta-con-patate/polpette-di-riso-e-patate Polpette di riso e patate
Yeeeessss the frico!! Such an amazing dish. Thank u guys, this is not a commonly spoken of recipe, and friuli has such a great (and underrated) culinary culture! Thanks for giving It some resonance! AS Always, a great video and a great way to share our italian tradition with the world!
My Italian grandma and mum always made chicken and potatoes roasted. It's sounds boring but it has a unique test that I could never replicate it and now I'm vegan its one of the things I miss the most
Finding this channel has inspired me to stay vegetarian. I was losing hope. All the meat substitutes. They're garbage. I love that I can eat poor people food. I'm honored. In America poor people food seems fast food. Education is what is needed. Oh yeah! I forgot. Cooking was eliminated from school courses as not necessary.
@@maryconner9577 l don't know if you eat cheese and eggs but, if you do and If you haven't discovered them yet, search for Glamorgan sausages. They're a very old recipe and aren't pretending to be anything other than tasty, tasty (probably peasant) food. I don't know where to get the proper cheese from the recipe but l just make a mix of some soft and some hard cheese and it works well. I'm not vegetarian but, they're one of my favourite things to make when leeks are in season. They don't sound like much but, the sum is definitely greater than its parts. BBCGoodFood Glamorgan Sausages Recipe is a reasonably good recipe. I slow fry mine without finishing them in the oven but, putting them in the oven would be an easy way of finishing them while you prep the rest of the meal. I do hope you'll try them.
Eva, come on you knew he was crazy when you married him. LOL! Y’all are too cute. I love your recipes and I have really enjoyed watching your journey together; thank you so much for sharing. Eva truly you have given me joy and confidence in the kitchen my gratitude is everlasting!
Wow! I am from Canada, my dad and grandparents are Italian from Campobasso, don't get me wrong I have had spectacular Italian food in my life but I have never heard of or had any of theses dishes. I will definitely make some of these recipes. Thank you and buon appetito!
Glad you guys could find Montasio cheese! Now you can make Blecs Friulani with it! Speaking of Italian potato dishes that aren't gnocchi, I'll be making the polpettone alla genovese very soon
Great episode guys! I ate culurgiones in Sardina and they were amazing. Here near Florence in Mugello we have another stuffed pasta dish with potatoes: Tortelli Mugellani, they are delicious and usually they are served with a dark ragù sauce in the tuscan style. My mouth is watering thinking about them!!! Saluti da Firenze ;)
As always, intrigued by everything Eva makes. Her level of skill is unbelievable! She makes it look so easy…but the finished product is oh so delicious❣️Once again, BRAVA!
One of my favorite dishes is chopped potatoes, capsicums, onions, whole garlic, tomatoes, salt, mild chilly and lots of olive oil fried in a big fry pan :)
Hi Eva, You can’t really understand how much I wish I could sample all of your food. And I don’t think I have the skill nor the patience to reproduce what you do. What you have is a gift with food, and Harper hit the jackpot by marrying you!
My sardinian friends use to add mint in the tomato sauce for the culutgiones too. Also they cook it with a half onion that in the end is took out. In my family we use mashed potatoes instead of soaked bread or breadcrumbs for making meatballs or meatloaf.
Harper your music and funny insertions of self incorporated are growing and epic; awesome fun to perfectly compliment Eva’s expertise and full mastery of food and its origin. Love watching two people who not only enjoy each other but bring others joy ❤️ great channel that keeps topping the last episode. Wondering if Eva could make us her zepoli’s, my grandma from Naples made them honey glazed. 🙌✨
Yes Eva made Frico, one of my region recipe. That's a simple and easy dish with just 2 ingredients, and yes we put more cheese in it 🤣. But still it's good, tasty and better eaten with some grilled Polenta and Friuli wine's (to drink).
Guys, I think you need a part 2 to this as you only scratched the surface here. For instance, you didn't cover pasta patate e provola, gatto' di patate and his Salento variant pitta di patate e so many more.. Pasta e patate for instance got many north american friends of mine seriously mind blown!
But as I said in a comment, people who think that when we Italians talk about potatoes we think of gnocchi, obviously they are people who do not know Italian cuisine. :) And then of course, as usual, every region, every area, every small town has its own specialty with potatoes.
Culurgiones appear to be an Italian version of pierogi, the masked potato dumpling that my polish aunt taught me to make. The dough is slightly different but it's essentially what it is. Will have to try them with tomato sauce. Eva displayed and skill and they were gorgeous! I must be a peasant because I find it to be the most appealing and delicious to me, like colcannon, an Irish peasant dish with cabbage, spring onions and a unseemly amount of butter.
Well, from peasant to pleasant there only one letter of difference. Some of the most delicious dishes out there are peasant food. Guylás in Hungary, peposo or culurgiones or 90% of the cuisine in Italy, ratatouille in France. Even a simple corn tortilla rolled with salt and a raw "chile verde" in my beloved Mexico
i tasted both and trust me, culurgiones are completely different from pierogi. I've been in Krakow and i've been in Sardinia (i'm italian, from Rome). Two completely different dishes, even if apparently similar.
This video is perfectly timed because I need to harvest the potatoes from my garden soon! I will have to look for Montasio cheese at my local Italian market today. Thank you!
What we sometimes do is take some leftover mashed and scoop out small mounds and flatten into pancake like discs and fry till crispy both side Potato cakes
Avendo i genitori sardi non posso che essere orgoglioso del tributo dato a uno dei piatti principali della splendida e unica isola quale è la Sardegna 🥰
Buon giorno pisan. Well we made it through the hurricane in one piece. So today we are enjoying a Sunday with you and harper. Such a pleasure. Grazie mille ciao franco
Pasta e patate 🥺 che ricordi! My childhood favorite!! My father used to make it pretty often. He has taught me his recipe but I can never seem to make it quite perfect like he does! That's why I always ask him to make some when I go visit my parents in Calabria P.s. esattamente stamattina mi chiedevo come cucinare i 2kg di patate che mi fissano da giorni e giorni da un angolo della cucina.. 🤣 Direi che ho tutto il menù ora! Grazie
I look at the heap of potatoes I have in the house and now I have ideas and creativity to feed my family! AUGURI long live Pasta Grammar! Love You guys! 🇮🇹❤️💚🎉💖✨💫
In India we use potato in so many different ways ,that I cannot list them all.. every region has their own recipe of using potatoes.. like frying them and adding them in spicy gravy, or boiling them and mashing them ,adding spices,cilantro,green chillies and stuffing unleavened bread called Paratha, using it in making rice recipes like potato biriyani ..even fring the boiled potatoes in clarified butter with sugar and green cardamom to make a sweet dish called halwa.. I love your channel.. unfortunately,i am a vegetarian so very few recipes which I can make.. Before I bore you ..a question if you don't mind .. Have you tried Indian food ?
Keep in mind that here Eva showed only a very small part of all the things we do with potatoes in Italy. And then, as usual, each region, each area, each small town has its own specialty.
Absolutely right.. that's the beauty of regional cuisine in any country.. so many variations .. so many choices.and a big .thanks to Eva that I have found so many vegetarian Italian recipes....
India, China, Italy and Mexico are the countries with the biggest variety of food, unfortunately and because of Italian American cuisine, the rest of the world knows only few Italian dishes.
I have made the first and the third dish plenty of times . The second and fourth I honestly have never seen . And that is why I watch your channel . Great job
Just came across your channel and absolutely loved this video. Harper, love your sense of humor and your facial expressions. Eva, you cook with passion, which is so much of what great cooking is about. Glad I've found you and subscribed!!
I was so excited to see the potato cake recipe! I'm allergic to gluten, and I'm always looking for Italian recipes that are naturally gluten-free. This will be perfect for dessert (I'll just substitute gluten-free bread crumbs.) It sounds delicious!
You can make also biscuits with it, but of course you need a but of gluten free flour. Bu actually we have a lot of dishes with potatoes and also sweets. Another thing that I suggest you it's the biscuits called "pasta di mandorle" you can also make this with honey/sugar, almonds, egg whites and candied cherries (to put on top of that biscuits). THIS IS THE RECIPE: Start by placing the almonds and sugar in a blender, turn it on and work until you get a semi-fine flour. Arrange the flour on the work surface in the shape of a fountain and add the egg whites. Start kneading until the mixture is firm enough. Prepare the baking trays by lining them with parchment paper, put the dough in a piping bag with a striped beak and start forming the sweets on the trays, well spaced from each other. Form a small meringue or donuts. Complete each pastry with a candied fruit on top and a sprinkling of icing sugar. Leave to dry for 10 minutes, then place in a hot oven at 200 ° C for about 10 minutes, until they are slightly golden
If you're allergic to gluten id recommend looking into paraguayan cuisine. It uses a lot of cornmeal, mandioca flour n cheese, for instance, as spanish hadnt brought wheat yet. I'm into it as well due 2 an autoimmune disease.
Harper and Eva, u both r the best team ever. I have learned so much from you. I’ve even tried a lot of your recipes and my family went crazy over them. Thanks for all you do.
Potatoes and green beans in pesto pasta is a classic from Liguria, e.g., Trofie al Pesto Genovese with Potatoes and Green Beans. Potato frittata is another classic.
Great video! One of my favourite dishes you taught about in the past was curujicchia, the potato donuts. They are so yummy. I am excited to try out the torta di patate from this video, it looks refreshing.
Awesomeness!! Harper you are so smart and lucky to find and marry Eva!!!! Also - Harper - if you get Eva a stand mixer so that she doesn't have to knead potatoes for an hour then maybe you will have that sweet potato cake more often. Thanks for the great video!
Well it’s not so up in the north 😂😂. I could say the same with Calabria, down there in southern Italy ❤️ you guys are amazing, thank you to show the world what is one of my favorite food and remember me of time spent with friends and family in Udine 🤗. It’s been a while since i left Italy, 2006. And we have the ‘Frico’ version made only with Cheese , no potatoes . In Carnia region, that is up there in the north of Friuli Venezia Giulia!
Another dish from the north (Valtellina in Lombardia, and eaten in eastern Switzerland as well): Pizzoccheri: Buckweat pasta, potatoes, cabbage (or kale, or similar), a tonne of cheese, all melted with a tonne of butter, garlic and sage. Hearty mountain food!
My Calabrese mother in law potatoes crochette was gobbled up right out of the fryer as well but she dredged them in bread crumbs not flour and she put parsley and garlic powder! So yummy🙏😊
Holy moly! These all look delicious! Particularly the potato dumpling type things (I’m not even going to bother attempting/butchering the name!)! Also, Eva, your glorious hair is looking even more amazing than normal lately! 👩🏻🦱
I LOVE this video!! My dad is from Northern Italy and we make Frico but with ONLY cheese, most people have never heard of it. When my dad and I were in Italy a few years ago, my cousin came from Holland to see us and called ahead to make sure I would get what we needed so that my dad could make Frico ❤ I will have to try it with potato now as we have never made it this way. And my mom was from Calabrian and we made the “potato fingers” (that’s what we called them), and just like you said Eva, she wouldn’t be finished cooking them and we would be there hovering to eat them all. They didn’t even time to cool down😅, although most of the things she made went that way. Another amazing video!!
Joe's of Avenue U in Brooklyn, NY. Potato Croquettes on a roll with ricotta and cacciocavalo. Absolutely amazing. Also, an order of the same croquettes goes nicely with their fried fish and salad.
Harper, envy might be a sin but I am sure there are a million of us guys who envy you for having a fabulous wife like Eva, she is an angel in the kitchen for sure.
Even though I just discovered your channel, I think I have binged watched until I have seen them all! Now I have to wait another week, or rewatch episodes 🤗
Eva you are one of a kind,my favourite vegetables potatoes 🥔 there’s so versatile I’m Italian living in Australia 🇦🇺 and I’ve made some of these delicious recipes, I’ve never made gulurgiones thank you for sharing with us these traditional Italian recipes,I’m going to try to make them god bless from Australia 🇦🇺
Love potatoes so much because the possibilities are endless and so delicious. I definitely have to give these a try. With just a few ingredients these looked amazing. 🤗🥰
Amazing lite always, but i expected allo a "gatto di patate" from napoli in this video.....great video allo for an italian like me ....love you guys ❤️
