Thanks guys! Every time I learn something useful new from your channel.. Many thanks from our Italian Staten Island, NY! LIKED! it.wikipedia.org/wiki/Staten_Island
I thought you would do aglio e olio. It is the simplest and fastest pasta dish you can make. Olive oil, garlic, spaghetti at its simplest. Chilli flakes for some kick.
Eva is educating millions of Americans about authentic Italian food. She is so faithful to the original recipes, using the right ingredients, perfect quantities and correct processes. Brava Eva! Tieni duro!
@@roncarvalhouk I’m a structural linguist who knows several languages. Puedo ayudarte. www.merriam-webster.com/words-at-play/recipe-vs-receipt-usage-word-history
I’ve eaten here with exiled Nova Scotians, I’m allowed to use “receipt.” lasyones.com I’m also allowed to say, “I’m going to need your receipt” in regards to Italian food and the US and the inauthentic factory age nonsense as we replace more nonsense food with tacos and decide what we want to keep out of the colonist period. Gracias, Eva para su dedication a su trabajo.
I learned more about garlic in this one video, and Italian food in general, than I did watching thousands of hours of Gordon Ramsay, Jamie Oliver, Marco Pier White, Gennaro Contaldo, and all the rest combined.
Same in France. We say , ail en chemise". And new potatoes (young potatoes ? ) cooked with the skin is called "pomme de terre en robe des champs" which would be field dress potatoes.
I think I've seen hundreds and hundreds of italian-alleged recipes all around the world prepared by many top tier chefs but I swear this is the very FIRST time I recognize Italy in what I see. Thank you, Eva ♥️
Eva show more domestic traditional center-south style of Italian food. And almost the principles are right!! But Italian professional cousin (and also domestic especially in the north) in the last 20 years Has developed impressive evolutions in techniques and contaminations with exceptional results .. but always maintaining many of the principles that Eva proposes. However, there are thousands of evolutions beyond home cooking in Italy. And these are impossible to find abroad. Jellies, reductions, low temperature cooking, infrared, vacuum, recipes splits. I advise all foreigners to search on google "Alta cucina Italia" or "Restauranti di alto livello Italia" but look for it in Italian and then look for the photos and recipes. and translate the articles and you will understand. Italian-American cuisine was bad and had an even worse evolution. Italian catering is among the most evolved in the world in techniques and fusions ... but often mergers between Italian regions and in any case always maintaining the Italian soul that is only one: Respect for the ingredient and obsessive attention to quality and territoriality and craftsmanship.
She absolutely needs a recipe book/story book wrapped together on the differences!! She’s such a fabulous teacher, beautiful soul, & it’s the greatest using him as a taste tester!! They’ve both learned on both sides of our world!!
The way us poor villagers here in Transylvania use garlic is to put a bunch of whole heads of it on a string, then loop it around our necks. It's helps protect us from blood loss at night.
Speaking as a vampire, it's actually the fact that you poor villagers so rarely WASH that's the true affront to our refined, noble sensibilities: the rank, overpowering assault of dried sweat of a thousand harvests, the dank, yeasty vapours of mudcaked barn corner copulation, the matte, greasy imprints of too-inquisitive fingers on shiny, silver crucifixes, the fetor of the sudden armpit gust buoyed up by the discretely sour-and-tangy movement of rustique country dining airs from below and barely contained by the crude fabrics that so eagerly imbibed and amassed passing seasons of paysan ambience, archiving it like some unholy library or chapel of malodeur ... no - the garlic, like the cheap, noxious perfume of back alley bagnios, does nothing to blunt the primordial sin against nature that is your peasant sense of hygiene ...
Guys, As An italian, these videos are amazing. They're cute, funny, and actually they spread the original italian cuisine. And i love the fact that this channel is watched by many americans, more than italians. You know, we love watching foreigners enjoying our recipes, so in the comment section of these kind of videos you'll find everytime many italians writing
she is fantastic. I never would really consider making my own pasta, but this is so simple, and fresh, I will do it. he is a bit of a numb nuts as we say in america. nice guy but not all that bright it seems. I like how she says arrrper with no H
Harper, you are making her crazy. :D She is saying germ, and that is what it is. The germ of the garlic, like wheat germ. Although, to be fair, we don't often talk about it in English that way for garlic. Most Americans pay no attention to it at all until it actually becomes a green shoot growing out of the clove. Before it grows, you could say bud, or germ. Bud usually for ornamental bulbs, germ rarely for edible bulbs. Eva, you are right. Italians often also call this "soul" of the garlic.
@@filipbavrlic5692 Looked it up. I don't know Italian **(again: I don't know Italian so don't quote me),** but are we talking about the word "anima"? If that's the case then we're talking about "anima" being an homonym. There's two meanings for the word at play here. One is "soul", the other is "the innermost part of something". It's not called the "soul" of the garlic, even though it uses the same spelling and pronounciation. But if you translated "l'anima dell'aglio" as "the soul of the garlic" it would imply you're making a metaphor, when you consider that the other meaning is right there and would make this translate as "the germ of the garlic", which is more accurate. I could still be corrected though. I'm just guessing. I don't know Italian.
Yes, also because in Italy it's "germe" or "germoglio" which means sprout. But when we cook, we call that part "l'anima dell'aglio" which literally translates to "the garlic's soul".
Many people fail to realise that in actual fact Italians don't use much garlic in recipes ( just a hint) unlike the Spanish who use far far more. Italian cooking is about knowing how to use herbs and spices in a very subtle manner. They are hinting in the background but never too presumptuous as to overtake the main flavour of the dish. 🤗
@@MsLiberty101 if you ever come to italy for more than a week and travel it's length you will realize that there are as many differences are there are similarities in our regional cooking. I suppose (i'm from the south) that the climate, history and the availability/abundance of ingredients determines in the end the kind of flavours you will find. In the places of northern italy that are far from the sea and are montainous for example you will find dishes based more on butter than on olive oil, on different kind of cheeses (sheep or goat instead of cow maybe). I'm sure that you can figure out why, as you will find easy to imagine that differend foods call for different spices or bases.
In Spain it isn’t used that much either. Its strong flavour and aftertaste puts off many people in Spain too. We use it for example to add flavour to oil as well when we cook potatoes, but then we take it aside, as well as in broths.
Me: I'm just gonna watch a few minutes of this video to see if the recipes are worth trying. *20 minutes later* This woman is a treasure and I never want to leave.
I'm from Piedmont. :-) You also have to use the "heater" for the bagna caoda, to take the dip boiling, the typical "vase" with the hole for the candle. And also you need boiled potatoes, topinambour, cardi and "insalata belga" (to be used like a spoon) all great with bagna caoda!! To soften the garlic flavor in the bagna caoda, someone boil the garlic in some milk, before to put it inside the oil with the anchovies in some recipes, someone will add cream, are both good. Leftovers of bagna caoda are used here by adding some vinegar and put hot on the salad (la riccia indivia), never tasted with the pasta: I will do next time. Eva, you're amazing! How lucky is this man! Grazie per diffondere la nostra cultura culinaria, sei bravissima!
@@swissarmyknight4306 i already do after i make certain meals lmao, i eat a lot of korean, mexican or african dishes that are loaded down with spices, they are really wonderful and good for you but damn they leave you smelling like a spice shop sometimes.
I love this. I eat so much garlic, I could likely walk into Transylvania, without a care. Any vampire so much as nipping at me, would drop on the ground with an anaphylactic seizure.
I’m Asian decent and we love garlic. We love the taste and smell of it - the more, the better. However, I’m willing to try and test Eva’s technique just to see for myself how it’s like and what the difference is. Thanks for sharing your recipes and techniques, Eva. Your dishes look delicious. Also, kudos to Harper for trying the different dishes and helping describe it to those with an American palate and more familiar with the American version of “Italian” food.
Honestly, I prefer the bold flavors of Asian food over the subtle Italian flavors. Still love Italian food, but nothing beats authentic Chinese (sichuan) or Korean for me.
@@Al45345good Same man for me Italian food is not strong enough or spicy enough for my taste bud. Like the majority of European dishes (except the cheese) doesn't have the strong flavors I would find in Asian and real Mexican dishes (not fast food lol)
I think her Eva's reaction to garlic is typical italian..but it's not canon for the world to follow suit. It depends upon the regions/locality and nationality. I and most of the Philippines would cringe or get nauseated with the amount of cheese italians eat but we don't show it in our cooking videos. I made some garlic confit and tried with the germ removed. It's nice but really2 mild that i ended up using 3x the amount of garlic cloves needed to make garlic recognizable in my recipe.
Eva shows a great deal of respect for the ingredients she uses. She does not fight with ingredients. She coaxes the best out of of them. I’d love to see a video on using escarole. It is a beautiful green and very underused here in the States.
I used to work at a farm that grows escarole and all manner of chicories simply because the owners and everyone who works there love chicories and escarole so much. The owners were so good at convincing people to try it and coincidently they were Italian so they knew just the right recipes to ease new people into it. I have to grow it at home because I do not live near/work at that farm anymore. It is so worth it.
From Piedmont! A few clarifications on the bagna cauda: We usually keep it in things called "fujots" (not sure how to write it). They are ceramic plates with a candle underneath, so that the bagna cauda stays always hot. And, most importantly, you needn't only use vegetables! It is also fantastic with small pieces of meat :) In any case, fantastic video! All those dishes looked delicious! Now I want to try making semolina pasta at home
I agree. My mom's hometown in Sicily is known for their salted sardine and anchovy production. I grew up appreciating the flavor in her cooking. Every time I would visit, our uncle and cousins would load me up with cans of anchovies to bring back to the states.
For real. I've heard more than one chef call anchovies Italian MSG. There are a lot of meats that people consider the garbage parts of the food they just toss, but chicken livers and hearts, beef and pork kidneys and others if you just take a second to learn how to use them and what they can go in safely without ruining the flavor, you will up your kitchen game tremendously. Trust. One of my favorite flavor additions is a pound or there abouts chicken livers in a vat of tomato sauce, like your biggest stock pot full of sauce. You won't notice the irony flavor of the livers, but you will one hundred percent notice it NOT being in there once you've had it. Also try an anchovy or 2 in some of your sauces! Once you get the hang of using them, I guarantee you won't go back to leaving them out.
@@ангелинаолейник-р8ж and use a little salt and pepper. My mom used sourdough bread slices and slowly fried them in a pan. We are German and this is what my mom taught me 57 years ago when I was 5. I still see us in kitchen together 😍
@@ангелинаолейник-р8ж "In Russia it’s called “grenki” :) " Le usanze contadine superavano qualsiasi frontiera/barriera,quando una cosa e' buona e costa poco,inevitabilmente si diffondera' ovunque(vedi la pizza per esempio).
Guy form Piedmont here. I absolutely love bagna caoda. It is deeply rooted in the culture there. There are some versions in which the garlic taste is further mellowed by soaking it in milk or by preboiling it in water or milk/cream, even though these are definitely non-traditional.
@@davidesantillo889 Piemonte in Italiano, Piedmont in inglese... E vai a vedere come si scrive il piemontese e vedrai che si scrive "bagna caoda" e si legge "bagna cauda"...
I'm an aspirant cook, and it's good to know I'm on the right track when I have this extra preoccupation in keeping herbs, garlic, onions and other things in etternal balance. I hate dishes which taste too much of a specific ingredient, making everything else you added to the preparation become insipient. The Italians are soooo right.
We have almost the same dish as "bagna cauda" in south-eastern France, it's called "anchoïade" (which means "with anchovies") and the main difference is you don't cook it, you serve it fresh and dip the vegetables in it. Also, I just discovered that Americans don't remove the germ of the garlic. You have so much to learn, lol !
Love love love your channel from a Sicilian who truly appreciates all your hard work in preparing these meals and sharing them with us!! Eva you are amazing - did you cook this much before meeting Harper? 🤣 Harper you’re awesome video skills make all your efforts enjoyable to watch! GRAZIE GRAZIE 🌟🙏🌟
The germ, or sprout, of the garlic makes it bitter. My wife disliked garlic, until we went to Italy. She learned, as I did, what garlic SHOULD taste like. Now she likes it just fine just more gently used as Eva demonstrates. Ciao!
She's actually saying 'gem'. "Gemma" in Italian also means "the inner part", "the core". Italians find it hard to pronounce 'gem' differently from 'jam'. But one thing we do pronounce is the letter r. You'd hear it loud and clear if she was saying geRm. She isn't.
With almost 1500 comments, I'm sure someone's already mentioned this, but if you're ever in San Fran, make sure to visit the Stinking Rose (post-pandemic, of course). They do bagna cauda very differently by baking the entire bulb until the garlic is buttery soft and they serve it with crusty bread. It's an amazing dish.
Ohhhhhhh. I agree completely. I was taken there by my boss on my first work trip to San Francisco 12 years ago. Still remember it. One of the best meals I’ve ever had, anywhere.... Go. Just go there...
Love that you mentioned that "germ", if I don't remove that part, that dish becomes wretched. Thank you for highlighting this. It's so refreshing to see you 2 together discussing techniques.
I have a slight touch of OCD. When I cook, I was instinctively taking out the “root/core“ of garlic before I diced it up for my meals... My ex-boyfriend and my mother made fun of me for doing this, saying that I was deranged for doing this and it was my OCD that was out of control for doing this with my garlic, causing me to take more time to make my meals with garlic than what should be done. And then I learned later that my instincts were actually vindicated and justified, because I read about how the core of the garlic isn’t good for us... They still won’t believe me though and think that I have a big problem psychologically for the way I cook with garlic. ¯\_(ツ)_/¯
@@anti-ethniccleansing465 You're a women after my own heart. Your family is lucky they have you fusing over this. I ruined a dish once, because my "OCD" didn't kick in, and left yhat "germ" in. It ruined that dish.
Anchovies is about like that garlic to Eva. Used properly it is an excellent flavor addition to many recipes! There aren't many people that appreciate a good Anchovie pizza, but everyone appreciates the flavoring of Anchovies as it in no way adds a fishy taste to anything. A Ceasar salad just isn't the same without the Anchovies!
I'm from the south of italy and i always thought bagna cauda was a super complicated dish, i don't know why lol. I'm going to try it as soon as I can, maybe tomorrow! I love this channel ❤️
The hardcore bagna cauda, it's made with whole garlic not like the one in the video, it has the drawback that you can't have relations with other people for about 3 days
I remember years ago ordering bruschetta and I said it correctly but then I was corrected with “broo shetta” from the server. Lol Now I am properly being corrected on garlic.... I’m salivating watching you two eating that glorious looking pasta dish. This is inspiring.
carbonara, carbon (coal) coal miner's spaghetti en.wikipedia.org/wiki/Carbonara There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself.[4] Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some believe the dish was first made as a hearty meal for Italian charcoal workers.[1] In parts of the United States, this etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ('charcoalmen') secret society prominent in the early, repressed stages of Italian unification in the early 19th century.[6] It seems more likely that it is an "urban dish" from Rome,[7] perhaps popularized by the restaurant La Carbonara in Rome
The origin of the term is because it was believed that the sex workers had to used canned things rather than fresh food because they weren't around enough to keep fresh veg and tomatoes in the house--so they made pasta with pickles >.
I am so grateful to have found this channel. My father’s family was first generation and I had an aunt was from Rome who was a professional cook and made the most amazing food. Now, I can learn how she did it. I went to Italy several times a month as a flight attendant and miss the food so much! I will be making these recipes, starting with dinner tonight. My aunt gave my non Italian mother her recipes, turned out she left out ingredients. We found out long after she died when my cousin shared his version of his mother’s recipe! LOL!
There’s a show called Everyone Loves Raymond, in it they are supposed to be an Italian family, the mother is very rude to the wife but the wife tries soo hard, Raymond has a favorite recipe and his wife wants to make it for him, she gets the recipe from his mom but can’t make it correctly, the mom even gives her spices, well, she put new labels over the spices, she was sabotaging her the whole time bevause only she gets to make Raymond his favorite food🤣 we kids would try to recreate our moms meals, she’d give us the recipe but it wasn’t ‘right’ then she’d say, oh well I don’t add that, or I also add this, SABOTAGE!🤣
I am walking away from your series with something I really didn't expect. I am gaining a new respect for the foods of my childhood. Perhaps they aren't true to the origins of the food (i.e. Sunday Sauce). And I'm learning so much about these foods in an authentic way and it is elevating my cooking game. Now I have my Americanized Italian style of foods and due to our friends at Pasta Grammar, the authentic ways of building the flavors. I can appreciate both without holding one or the other hostage. So thank you Harper and Eva!
What a great balance the two of you are. I so enjoy watching and feeling your joy and love for fresh Italian food!!! Also the beautiful high quality cooking shots that are well edited and timely. Wishing Pasta Grammar much happiness and good fortune.
Yes, yes, yes. I'm so glad you focused on this. I've had several dishes here in the U.S. in "Italian" restaurants in which the food is destroyed by overuse of garlic. Bravissima, Eva. Abbracci.
I understand how Eva feels about garlic and how Italians use it however there are many many nationalities that love garlic very much. And there is certainly nothing wrong with that. I love garlic. Lots of it. Rich buttery American garlic bread is something I absolutely love. At the same time I love bruschetta. I can live in both worlds.
I'm sure you'd like a hardcore bagna cauda, it's made with whole garlic not like the one in the video, it has the drawback that you can't have relations with other people for about 3 days
And that's fine, the issue a lot of italians take is not that you guys like garlic, but that people would use 10x the amount of garlic in what they think is an italian dish and then say that it's proper italian, or go to italy and complain that things aren't garlicky enough.
One thing I admire and respect about the cuisines of Italy is their devotion to bringing out the best in their ingredients. If it's in a dish, it has a purpose and is respected. There's nowhere to hide. If you don't have the right ingredients or the right technique, it isn't right. If you do, you're in for a good time.
This made me really happy to watch! I was watching “clara’s kitchen” and she passed in her 90’s but she learned to cook from her mom(her mom was from Sicily). It’s crazy,she used a lot of these techniques,it just goes to show how ingrained these cooking traditions are.
Can you please take us on a tour of the cabinets that are behind you in this video? I'm so curious. Thank you. Any more about that cook book? How about a cook book on video?
I kept seeing your videos in my husband's RU-vid feed and that's how I became a fan of yours. Your videos motivate me to spend time in my kitchen, and what's even better is that your videos show me the correct way to do things. My husband is part Italian and loves Italian food, so your videos are such a great help to me! I thought I saw your family a long time ago on a Rick Steve's show, or maybe it was another show, I'm not sure. Thank you for all your hard work!
In Spain (or at least in Catalunya and in Roussillon,France) we do the same than in Italy with garlic and bread.We also add some olive oil and salt but they way we use tomato is totally different since we only make use of the juice of the tomato. Besides, we use this garlic bread as a based for charcuterie (manchego cheese, iberian ham,etc..). You should try at some point :).
As a Filipino that just smashes the garlic then minces it, now I know to remove the little sprout growing inside. I don't even know how your vid and channel came up in my suggestions. I was watching air fryer videos! You've got a new subscriber. Sending love (and smashed garlic) from the Pearl of the Pacific :)
Also, if you’ve loved your food the way you’ve always done it, there is absolutely nothing wrong it. I’m all for trying new things, but the whole garlic clove is delicious if you have the palette for it.
There are cultures that use the garlic whole and you kinda just have to either use less or acquire a taste for it. And IIRC, South Korea has some dips that contain the whole clove of garlic *raw.* It just so happens that Italy found the best way to make it palatable for everyone without compromise. But that doesn't mean it's the "right" way to use garlic. It's just how garlic works in Italian cuisine.
Speaking of garlic. I come from generations of natural healers. We came fro Spain and settled in NM. I use garlic with the germ in as an antibiotic. I'll eat it raw chewed or crushed three times a day for 10 days with oregano oil pills. Not the oregano that you eat but another type which also has anti bacterial and anti viral properties as does the garlic. Great for us ladies. Great vlog guys . Thank you
I wish Eva would do a cooking school series. I've learned so many solid techniques. So much nonsense cooking information on here it's so refreshing to learn from someone who knows food and respects it.
I just love watching you two.. I can’t really describe the feeling but, you kind of make feel lighter.. happy.. I don’t know... I just enjoy it very much
Infatti speravo anche io che menzionasse l'aglio, olio e peperoncino che mia madre (calabrese) prepara quando vuole qualcosa di semplice e veloce ma... va bene anche così! Brava Eva, continua a far conoscere i nostri piatti, quelli veri 😃
I just found you guys this week and I'm so glad I did. Eva is a wonderful cook and I just made her Puttanesca dish tonight and it was one of the best dishes I've ever eaten. It is perfect yet so simple to make. True Italian food
My dad used to work for Olivetti and we used to go with him to Milano for business trips from South Africa . And I had bagna Cauda many times but I never knew how it was made but I loved it! We had it with carrot, celery, rocket, peppers etc🥰
Hi Eva, just a little tip from a woman that is from Piedmont. To make the taste of the garlic even more delicate in the bagna cauda you can cook the garlic in milk until is totally melted and you obtain a sort of light brown paste made of garlic and milk. Then you can put your anchovies (I have the same problem you have there, I live in Switzerland and I can't find them under salt, but I buy them when I go to Italy or making the dish isn't possible without risking the disowning from my mother 😂) and the olive oil. To make it easier to be digested you can also put in a small dry red chilly pepper.
Yes! Milk also helps the sauce emulsify. We eat it often in autumn and winter with cooked winter vegetables, like cauliflower and broccoli. It's delicious 😋
Hi Eva! I'm from Val di Chiana and I think you did a great job in making pici all'aglione without having aglione (I would like to send you some but don't know if it is possible), and you shared a great technique in making aglione sauce in few minutes! Only one thing, here in Tuscany we make pici mainly with wheat flour (sometimes with a cut of a little semolina flour) because they have to be a little softer and less "al dente" than regular semolina flour pasta. Anyway I think you are really a great cook and you explain very well the "philosophy" behind Italian cuisine. Baci!
Omg I once stayed one night in Val di Chiana...the tiniest twisty hill town. I got so lost trying to find my BnB because she called it a palazzo -no way José. I was exhausted and really dark by the time I found it. In the morning my hostess laid an enormous spread for breakfast - all these cakes and meats. It was completely crazy. Then I caught the bus to Volterra, my real destination.
Thank you for sharing your life and love with us. I learned how to cook from my great grandmother who emigrated to the US from Cosenza in 1914. I was only a child in the early 1960’s when she shared her love for cooking with me. I know that at first she thought that a child wouldn’t have the patience to listen and learn but I am so grateful that she shared her lifetime of experience with me. I think you may be my new favorite RU-vid channel. 😁
I want to thank you both Harper and especially Eva for this garlic episode. I thought for many years that I didn't like garlic because it was too strong and bitter. Who knew that removing the germ would take away the bitterness? What worries me though is that all the Italian restaurants here use the whole clove. Olive Garden boasts their chefs are trained in Italy. We have a city in Texas called Italy. Maybe they send them there. Anyway I love garlic now and I want to wish you two good luck in life and may you never have a problem you can't solve.
The point Is... Olive garden has nothing to do with Italian cuisine 🤷🏻♀️ it's like springrolls in the western world, the large majority of Chinese people don't even know them
At first when I started watching this video with my family’s cooking in mind I was a little turned off but then you ended it strong with my absolute favorite family recipe, Bagna Cauda!!! My family comes from northern Italy and we make it with a fresh cream butter base but it’s basically the same recipe. We always make it around the holidays but throughout the year if anyone even mentions garlic you can’t get the thought out of your mind unless you make some homemade Bagna Cauda! Everybody I have ever made it for absolutely loved it! At times I’ve had to keep the ingredients secret before they tasted (Americans an their fears of little fish...Ugh! Lol) but there was never any left over! Love your channel!!!
Some years back I was visiting my friend Ludovica Fabbri, who made the wines at Savignola Paolina, just outside of Greve in Chianti. It was November, and the olio novello from their estate had just been pressed, and we enjoyed "fettunta", which was like bruschetta but with only the bread (which was grilled on their hearth) rubbed with a clove of garlic and finished with a bit of the novello. Nothing else. Perfection.
About 55 years ago grandma Tava from Italy. Her and her husband came to the USA when they were 60 plus in age. This wonderful woman taught me her version of Italian spaghetti. And was nice enough to teach me how to make the sauce which she obtained most of the ingredients at the Italian market. And grandma loved cooking with garlic, very different from your guest. Grandma would cook spaghetti sauce at least 5 hours she said it was better when it was simmered for 11 hours.
Hi guys, I love it when Eva brings out a roundup of recipes XD However, since I'm from Piedmont, I'm writing below the recipe for bajna cauda that we make in my village: Half a litre of exstra virgin olive oil 3-4 cloves of garlic (or more to personal taste) Anchovies, if salted, to be washed and cleaned -small 20 -coarse 10 if filleted, 3 small jars Some people also add cream or milk; 50 ml Half an onion Fry the onion with finely chopped garlic, then proceed as Eva did in the video. At the end of cooking, if you want, add cream or milk.
Thank you so much for sharing your expertise in authentic Italian cuisine. My late grandmother (also named Eva) was born in the North End of Boston however, her family was from Avellino. She did prepare many Americanized Italian dishes, as well as authentic, but she used many of the same methods Eva shares with us. Watching you always reminds me of her. Again, thank you!
Being an Arab, we often use garlic too. My mom always told me to remove the germ of the garlic, saying it would make food bitter. I never bothered out of lassitude. After this video though...I'll try to be less lazy haha.
Fresh garlic has no green in it. Just take fresh garlic and put it in a glass of olive oil. So the oil is great to give some garlic taste to salad or other food.
@@MsLiberty101 yes, I do. They get very soft after six weeks then. I put them into salad or spaghetti anyway. You may try the Iranian recipe for garlic. Vinegar and honey and garlic unpeeled. Just google it because I don't have a recipe for it Tried it some years ago. Great for barbeque.
Bagna Cauda will DEFFINITLY satisfy your craving for garlic. I don't know if it is a Northern Italy thing, but my Nonna was from the Genoa area and she used cream in her recipe and we would dip everything in it, bread, cabbage, you name it.
Buon giorno my friends,happy sunday.I was thinking this morning, I,m stuck in the house, alone,but then I thought I can visit my friends in Maine. It's a little warmer here in the virgin islands.thanks for comeing over. Bread is in the oven,sauce is simmering.thanks for being part of our family. Time for some pinot Grigio. Ciao,franco
Bagna cauda translates ‘hot bath’. I grew up eating it but our family recipe adds heavy cream. The trick is to let the veggies soften slightly in the bath and serve with a crusty bread to catch what drips.
Eva was actually correct; bagna càuda means 'hot dip.' Although bagna (Italian: intingolo) is derived from the word for 'bath,' it's a culinary word. Bagn càud means 'hot bath.'
Training myself how to cook Italian food during the pandemic, I've learned to dial back the garlic. As an American, I truly believe there is no such thing as too much garlic. Take a whole bulb of that stuff, roast it in an oven, and rub it on bread. That's something pretty special, even if it's an American thing and not Italian. p.s. I actually use anchovy paste in place of salt in a lot of dishes. It's actually a milder, less overpowering accent than actual salt.
My grandfather was born and raised in Bologna, Italy. He would roast an entire head of garlic (with olive oil and salt), squirt the garlic out of the skins and fork-smash it onto bruschetta before adding other ingredients on top. So, you aren't doing anything wrong...and it's definitely Italian.
One secret about garlic is that gentle cooking cuts the harsh bite. That's why roasting it is so good. Crushing helps mellow raw garlic, too, for creamy dressings.
@@sofypi7493 I dunno. My grandfather learned to cook where he grew up in Bologna, Italy. And he learned from his mother, who lived there almost her entire life.
