How to Make POLPETTONE ALLA GENOVESE | Vegetarian "Meatloaf" 

definitely a great recipe, I've never had it and I'm going to make it soon!

I’m loving this new format, Harper seems eager to learn, and Eva seems eager to teach. It’s the nuance that makes this new format so fascinating to watch, there’s a reason for each step in the process and Eva is willing to walk us through what it is. Thank you for doing this for us, your viewers.

OH MY GOODNESS, Eva's hair has evolved! It is so magnificent now I hope she never cuts it! Also, amazing recipe from this vegetarian ... thank you!

I love hearing Eva speak the Calabrese dialect =)

This looks so good! I'm happy to see more Italian vegetarian dishes! I'll for sure have to make this!

Greetings from Genoa!!! Saluti da Genova!!! Perfect recipe!!! Harper we wait for You and Eva to taste Cima alla Genovese and Torta Pasqualina!!! In Genoa we use a sort of fresh cheese called "Prescinsêua" to make Torta Pasqualina. We wait for Your next video!!! Bye

Like Harper, I’m a certified carnivore, but this dish looks simply delicious! I will definitely give it a taste! Buon appetito! 😊🇮🇹🇨🇦

I finally cooked it last night. Obscenely delicious and definitely a dish I'll be adding to my home menu often. Very easy to do and Eva's instructions, as always, dumbproof. Thanks guys!

an easy way to approximate the temperature is to double it and add 32. It's more accurate to multiply by 1.8 and add 32. so depending on how close you have to be as to which you use.

Harper sei davvero migliorato tanto nella cucina!!! Brava anche ad Eva per aver insegnato così bene!!!

I appreciate you thinking about us vegetarians! Thank you so much. Please don't kill me but I found a vegan let's- call-it-grated-cheese which does a hell of a job replacing parmiggiano. You probably have something similar there in America. Actually I bought it because it's way cheaper than the real thing, but it turns out it's also delicious.

Sono genovese & americano. Thank you for your continued posts that transport me back to Piazza Ferrari… grazie.

Eva opens my eyes to many new dishes I’ve never heard of with easy ingredients. This is a great channel . Thank you.

I would love to see more authentic vegetarian dishes!

My trick for converting temperatures: doubling celsius to get fahrenheit and halving fahrenheit to get celsius. You won't get the exact temperature, but it gets you in the ball park. I find it works well for common oven temperature settings, but not necessarily in other contexts.

I always soak my dried Porcinis in boiling water. I also save the liquid; it's culinary gold. It really enriches soup broth. Edit in response to the two comments below. I don't actually boil the mushrooms. I put the mushrooms in a large bowl, and pour the boiling (or near-boiling) water and let them soak.

Me and husband both said tomorrow’s dinner, but this weekend Chicken Cacciatore Again! I’m in love with it!!

The thing that I love the most is to see the sparkle in Eva’s eyes when she smells/tastes what you guys are cooking, she’s so in love with good food 🥺🥺💕💕

Definitely trying this out, I’m certain it will make a delicious dish on a cold Canadian winter night. Bravissimi 👏

I go through withdraws when I don’t find new videos of you, my favorite people!!! That’s why I rewatch all of your videos! ❤️

A couple tricks to have "tearless" onions is to either refrigerate them for a while before cutting or running them under cold water after peeling and cutting in 1/2.

The stuff that makes you cry is attracted by moisture, so your eyes are the nearest thing. Get a damp cloth and place nearby the onions and that will attract the stuff that makes you cry.

The trick to chopping an onion without crying is to avoid the root part entirely. Cut around it and toss it. Learned that from Alton Brown’s Good Eats years ago and have only cried once since learning it.

this is such a wonderful and yummy side dish at an italian Thanksgiving or Easter! Definately will be making this! and BTW-I made your eggplant parmesan for my son who hates eggplants and he finished the entire pan in 2 days! Love you both! xoxo

I lived in Liguria for three years. I confirm everything, the vegetarian meatloaf is sublime, my taste buds scream with joy at the memory😁😋😋😋😋

Surprising your knowledge of the cuisine of other Italian regions. Bravi Eva and Harper (This is a dish from my region)👍

I can't speak for other cooks, but when I have to chop onions, I run them under cold water for a minute. I never shed a tear with this trick

I love how over the past few years, this whole journey has been a learning experience fir Harper, not only us :)

Bread crumbs on the bottom are one of the most brilliant things I've ever seen. It's completely obvious and I never would have thought of it. I'll be using that in lots of dishes.

Oh my goodness! This old video popped up in my feed! So funny to see how much your videos have changed. I love it ! ❤

Another way to reduce the "crying" is using a wet knife. Put it under flowing cold tap water several times during the cutting 😊 Granny's remedy 😊

Wow, polpettone! Thanks for the recipe! I think I've requested polpettone in the past, but never heard of this kind. There must be hundreds of different types. While I'm a carnivore, I do eat vegetarian much of the time, so I'll have to try this. The kind I grew up with was more like a giant breaded and fried meatball, with a lot more breadcrumbs than an ordinary polpette.

I am vegetarian and Italian, happy to see more veggie dishes!!

Buon Anno ragazzi. Grande Eva con le sue ricette spettacolari!!

Eva, we are all proud of 'Arper. But, he has had a wonderful teacher!

Come sempre, avete fatto un buon lavoro su questo piatto. Mia nonna Carmen è ligure e questo piatto me lo preparava sempre in inverno per me.questo piatto mi porta molto indietro la mia infanzia. Adesso me ne vado a preparare un po’ anche per me. Buon appetito

Do you think you two could do a video on olive oil, and how to tell the difference between high quality and low quality olive oil? I remember from a previous video that Eva's dad eats raw chilis with olive oil to determine the oil's quality, but I don't think I want to go that route. Love the content, keep it up!

I'm so grateful for this video, thank you guys! I've been trying to follow a vegetariam diet for two months and I desperately need recipes like this one. Eva ti prego, ho BISOGNO di sentirti parlare in calabrese più spesso ♥️

Unless it's an artisan type cheese, most widely available common cheeses don't use animal rennet anymore, but uses lab derived chymosin to make the cheese curds. Over 90% of the world cheese production is made using chymosin and not animal rennet, as it's actually more reliable in large scale cheese manufacturing. Chymosin is what causes curds to happen in milk. It is found in animal rennet, but can also be derived from plant sources using bacteria through a process called fermentation-produced chymosin (FPC). If in doubt, a person can contact a cheese manufacturer and ask if they are using animal rennet or FPC to make their cheese and if the FPC method used to make the chymosin is suitable for vegetarians.

I can't put into words how much joy your videos give me, so I'll just simply say thank you ever so much 🙂

"Some olive oil means...this." 1: Harper learning the proper way to feel how much is enough olive oil 2: "some" olive oil is, like, 3 tablespoons 🤣

What a great dish. Thank you. Tips for conversion: Say to your device "Hey Google what's 200 celsius in fahrenheit?" Alternatively, for 160C it's exactly double - 320F. As you go over 160C it gets slightly less than double, as you go under slightly more but probably just simply doubling unless an extremely low or high temperature is probably OK. 250C is 480F

Belloooooo!!! Great job Harper. Had forgotten the hot pocket episode🇹🇼🇹🇼🇭🇰🇭🇰🇮🇹🇮🇹

Love the little teasing you guys do! It's hilarious! Love the video as always!

Thank you for the vegetarian recipes! And, Miss Eva, your hair is GORGEOUS. 🔥

Celsius to Fahrenheit: Double the C and add 32. Reverse for F to C. It's more a rule of thumb as the two systems meet at -40. Love you two!

what an amazing chemistry you two have-I love every minute!!!

The best way to reduce tearing is to make sure your knives are very sharp. This reduces the "splash/sprey" of the onion which hits your eyes. Also after you peel your onion, you can rinse it in water. The water will also help reduce the tearing by diluting the onion's chemical effect on your eyes.

Made this for my husband last night, it was VERY hard not to finish the whole thing. YUM! Thanks Eva!

Without having to read through comments which may have answered your crying question. I always have a lit candle near the chopping board. Works like a charm. Took me decades to learn this easy trick. Just keep a candle on your kitchen counter.

So nice to see some cibo genovese, and yes I was reminded of fagioli e patate al pesto, which I make quite often. Loved Eva's riff on the virtues of porcini shroomzzz! 😎

Trick for easily converting Celsius to Fahrenheit: multply Celsius by 2, subtract 10%, add 32. Example: 30 C --> 30×2=60-6=54+32=86 F. Example: 200 C --> 200×2=400-40=360+32=392 F. Example: 180 C --> 180x2=360-36=324+32=356 F

Aaah fantastico! Grazie. No offense to Calabria etc, but Ligurian food for my taste is the best. Delicate and flavourful

C temp times 2. Deduct 10%. Add 32. Example 100 C x 2 = 200. Minus 10% (20) = 180. Add 32 = 112. Boiling point of water both ways. Thanks for the recipe. I intend to try it soon.

Greetings from Rochester NY! 👋🏻First off Happy New Year 2022 also the dish looks amazing I am not a real big fan of green beans but the dish looks so delicious I will def be making it. Thank you for sharing it. You guys are awesome thanks for all the recepies you guys share. I also want to add that I am Albanian from Kosovo and we are close to Italy never been but it is on my bucket list of places to visit 🥰 I hope you guys have an amazing day again thank you 🥰🤗

Chopping onions without tears: wear contact lenses. They cover your corneas, which are the onion-sensitive bits. If you're just slicing the onions, doing it lengthwise (root to top) rather than across helps quite a lot

It's currently in my air fryer as we speak! I didn't have green beans, so I subbed it for asparagus. It's almost ready and smells very good. Can't wait!

15:49 shaking the fork EVA AGREES IT'S GOOD BRAVISSIMO Harper!

Thanks for bringing up the rennet! And there are a lot of American knock offs (most things labeled as straight up parmesan) that don't use it and vegan cheeses obviously don't because it's sourced from animals. I would say if you are using an alternative cheese, consider using a little MSG. Part of why Parmigiano is so delicious is because it's a natural source. Real Reggiano is always best but MSG can boost the flavor your cheaper or vegan cheeses.

Ragazzi io vi amooo!!!! Da Genova un abbraccio con tutto il cuore!!!

I cannot believe you didn't reserve that mushroom water. That stuff is solid gold when making soups or sauces.

Grazie ragazzi,non lo conoscevo!! Lo proverò sicuramente perché l'insalata di patate e fagiolini è uno dei miei piatti preferiti! 🤗 Fantastica come sempre Eva!

Yayyy!!!! I’m going to share this dish with my vegetarian daughter ❤️🤗 Bon Appetito!

Guys, I fear there's no need to translate Eva's "na jornata sana nta muntagna pe nente" from dialect to English 🤣

Ohhhh this looks amazing, and thank you for doing a vegetarian dish! Going to try it out tomorrow and I can't wait ! :)

I usually google conversions. I also have a common conversion chart taped on the inside of my kitchen cupboard door. Loved the Forest Gump reference.

Looks delish, going to try it.

I'm thrilled you did this delicious looking recipe! I definitely will try this one. Thanks so much for sharing and teaching.

Looks awesome I will be trying this.I have a tip for chopping onions.If you chop the onions in front of an open window your eyes will not get irritated.

I am so happy You Guys Finally Brought Up A Vegetarian Dish!!! Thank You So Much!!!

Loved the Forest Gump shrimp scene incorporated into the video! 😂

Today I made Pollo alla Cacciatora (postrd it on instagram) and this is the next dish for sure. I will ask EVA please could you make Cipolle with anchovies. Saluti dall'Argentina

Fried potato cakes are delish potatoes..little chop onion..egg..flour lightly salt and pepper mix make into patties and fry..omg Soo delish 😋 this is looking great🤗

This looks and sounds delicious! It is kind of like a vegetable Gateau di Patate!

I just ate this in Genova a few days ago! Good timing

Very delicious and amazing dish. Eva, you aren't very precise, you just described the whole of Italian cuisine.

Love it, been waiting for a vegetarian dish!

This is my new favorite recipe. Thanks guys!

Great job Harper!! That looks amazing. 😋😋😲😲😘😘🤤🤤🙏🙏 We love you Eva & Harper 💜💜🇮🇹🇮🇹🇺🇸🇺🇸🇧🇭🇧🇭💜💜

Another winning recipe..looks so yummy and easy to do. I can easily see this dish a great plate to take to a potluck or even a Thanksgiving, Christmas, or Easter Celebration.

This definitely looked yummy. Thanks for sharing the recipe.

Can hardly wait till I move in two weeks and invite special people to a thank you dinner, all pasta grammar recipes. Wish you'd show us your region's version of tiramisu. Loved sampling different village's versions and would like to find out about yours.

I’m also looking forward to a cookbook which is surely coming soon. Fingers crossed. Caio!

I don't think I ever saw Harper with glasses on. They look nice. I've had this dish before, and yes. It is delicious.

Thank you for the vegetarian dish. Deeply appreciated! 🙂

Super sharp knife helps to prevent tearing when cutting onions!

I love when you teach Harper to cook I don’t have to look up how to cook on your website

Harper, while we all are waiting for US Americans to adopt rational and decent units of measure 🏃‍♂🏃‍♂🏃‍♂, the easiest and quickest way to convert °C to °F is to write a tabel with the key temperatures on a post-it and tape it to the oven panel 🙂

Ciao amici.Happy new year. So... Harper, you asked for a simple way to convert F to C. Well, so I noticed a while back that on my Weber grill thermometer, the temperature range used when cooking the food (aka grilling), there is kind of a 2 to 1 ratio I F to C. Meaning that 300F is close to 300C and 400F is a bit over 200C. So depending on how accurate you really need to be, I find this to be a good rule of thumb. And... Nice to hear that (H)Arpers Italian is getting so much better with a nice little "così". Va bene caro! Love your newish format with more instruction on how to prepare the dishes. So guys keep it coming. I actually went outside in the cold winter evening to take a foto of the Weber thermometer, but it seems I can't attach the foto here...

GREAT JOB HARPER 👏👏👏👏👏IM SOOO PROUD OF U👏👏👏👏👏👏👏

Looks yummy.. I've never had anything like it.and the struffoli looks awesome!!

I love Marjoram!! BRAVO MY FAVORITE HERB YUM!!!

I love this cooking show.

I am so going to make this!

The green beans, mushrooms, and onions would make a wonderful side dish. With garlic, of course.

Looks delish similar to a potato frittata but baked 😋

perfect way to start the day watching you guys cook lol this looks good!

This will be the first Pasta Grammar video I will not watch on principle.

Bravisso Mark kudos on your struffoli 👏👏👏

That looks absolutely delicious! I’m definitely going to have to try this. Once again, bravo Harper! 👍🏻BTW, a little tip for drizzling the olive oil; make sure that your thumb is halfway covering the the opening of the bottle. So when you begin to drizzle, you won’t have a large amount spilling out all at once. It really helps a lot. 😉