Discover two savoury ways with pancake batter! | Pasta Grannies

[@cwilson284]

I especially enjoy the episodes done near modern borders, where language, cultural, and culinary traditions blend. What a treasure this channel is.

[@debboyea9567]

I agree!

[@pastagrannies]

hello Christopher, I enjoy the 'watercolour' nature of recipes too. 🙂🌺 best wishes, Vicky

[@erizabeta]

Agree! It’s so fascinating

[@Gredinus]

That's an interesting way of using žličniki. Slovenians mostly use them in soups/broths. EDIT: For anyone wondering about the song at the end. They're singing in Slovenian. It's a old folk song about a heartbroken girl. Song name: "V dolini tihi"

[@pastagrannies]

thank you for explaining 🙂🌺 best wishes Vicky

[@axion8788]

Another hear-warming episode. Watching the intro (for the zillionth time) I realized you could just as easily call the channel "The Smiling Grannies" as their faces all radiate incredible joy.

[@pastagrannies]

I'm glad you enjoyed Norma's episode 🙂🌺 best wishes, Vicky

[@ingridnasson-ansarie2110]

Oh, she is so precious. May God bless all the grannies. Lots of love from Africa ❤❤❤❤❤❤❤❤

[@VeraBotha-t3j]

Loved the singing too. Friuli my birthplace.

[@JohnChapman7]

What a great way to bring dignity to these traditional dishes and older people who might not be respected in today's society

[@alextilton2677]

4 hours to freedom and a fresh Pasta Grannies to see me on my way. Best part of the week. Loved the song also.

[@pastagrannies]

Yay, I hope you had a good weekend Alex, 🙂🌺 best wishes, Vicky

[@hjisagirl]

Oh,,,the harmony was beautiful!!! Thankyou ladies!

[@dawnekathleen]

Dear Norma, thank you for sharing, and lovely to see you happy and thriving with your friend, enjoy your sunny warm village life 💛

[@julzb9187]

How creative! There’s a Never ending supply of ingenious simple recipes!

[@ke380]

Such a wonderful lifestyle!!!!!! God bless the pasta grannies - a dying generation.

[@damianrhea8875]

Norma’s genuine happiness living in the village is lovely & infectious !!

[@chocolatesouljah]

I love 💕 that over time Ms. Norma's story unfolded. I wondered why she returned it to Italy after 40 years in Canada and she answered at 6:54. I almost swooned at her happy resolve.

[@sarahp1383]

That beautiful song charmingly sung by the 2 ladies , brings out all the joy of living in this picturesque village high up on the mountains, far from the grime and noises of the city....which is what drew this lady irresistibly from Montreal all the way to the Slovenian border.❤

[@sarahp1383]

Dear Vicky, As a special request could you please make another video, with just Norma and Gabriella giving us another delightful performance, a longer song if possible. What a treat it was to listen to their melodious voices. ❤️ Thank you.

[@jamesdooling4139]

I really needed this tonight. My husband is in an ICU bed and full of tubes. Seeing an old Granny smile gave me a bit of comfort. That second recipe looks particularly spectacular. ❤ as always. Keep bringing me some joy. There are very few cooking channels that do. Xoxo

[@pastagrannies]

Dear James, I'm very sorry to hear your husband is so poorly. Big hugs and healing best wishes for his recovery Vicky ❤️🌺

[@nycdweller]

God bless your husband

[@suarezpatri]

I can only pray for your husband!

[@margrietsmit6]

I'm of Dutch descent and lovage is a common ingredient in soups. We call it the 'maggi' plant.

[@rl6456]

Yes we too....being Swiss descent, remembering riding on the train past the original Maggi Factory in Kemptal near Winterthur, one could smell it !! ...and it certainly does not taste like curry!?

[@alexger85]

@@rl6456 that threw me off too... Liebstöckel/Maggikraut tastes and smells like...well: maggi 😁

[@sophiak4299]

This channel is just so joyful. It makes me believe old age is nothing to be scared of ❤️Also find the recipes very inspirational

[@chrisicu4236]

I wish that I could give this a double like. Thanks for sharing these precious moments.

[@pastagrannies]

I've tried growing lovage here in Le Marche, but I think it needs more summer moisture than I can give it. Certainly, you only need one plant; a little goes a long way. 🙂🌺 best wishes Vicky

[@PinkeeLee]

not only are these recipes and techniques treasures, but it amazes we how gracious the grannies are in welcoming us into their lives. the recipes/dishes look delish. and her little village looks delightful.

[@pastagrannies]

I know, aren't they wonderful hosts - and game for a new experience! 🙂🌺 Vicky

[@annettecinquemanifalbo17]

Love the whole episode... Especially the sweet little diddy at the end!! She seems like a sweet precious woman wife and mother!

[@sharendonnelly7770]

Lovely, just lovely. Love this channel, is always so very heartwarming and real.

[@nicolett195]

This episode is my favourite because she makes something similar to Slovakian 'halusky'. And also I have lived in Montreal too. What an amazing granny, so peaceful.

[@suarezpatri]

What a lovely lady. Thanks for sharing the recipe with us.

[@trumpeteralex]

I knew I heard a little bit of french come out accidentally when Norma started speaking english the first time - having lived in Montreal makes a lot of sense! My Italian mother-in-law certainly understands Norma's resolve about life being so different in Canada, as well as being very cold. Anyway, thank you Pasta Grannies for a wonderful episode as always!

[@Loulou-sr3tk]

Stop saying Canada is so cold… we have four beautiful seasons and my favorite is Winter. Never, never I would spend winters in the south.

[@trumpeteralex]

@@Loulou-sr3tk I personally don't disagree with you Loulou. But tell that to someone who lived the majority of their life in the south and they might very well beg to differ, especially if the reason they emigrated was not because they loved the cold :) Also depends where you live in Canada - southern B.C. has mild winters compared to other places.

[@ashishthodupunuri7162]

Sono molto contenti con questo video

[@grouchosaidit5454]

Marvelous! And the song at the end was very touching. Thank you.

[@telperion3]

As far as I can see, the sweet cvercia version seem to be what in Gorizia and Trieste are called kaiserschmarren. They are just a little bit bigger. The other recipe instead reminds me about the spätzle, just bigger and made one by one with a spoon, while for spätzle you usually need the proper tool. There are pretty strong austro-hungarian vibes here.

[@Gredinus]

That's because the whole area used to be part of the Austro-Hungarian empire and was also settled by Slovenians who brought those dishes with them. Cvercia probably comes from the word "cverča" which means "to sizzle/chirp". In mainland Slovenia we mostly use the word "Šmoren" which is a corruption of the German "schmarren", while the official name for the dish is "praženec" which means "fried/roasted one". Žličniki are named that because they are made with a spoon (or a pair of them), "Žlica" meaning spoon.

[@pastagrannies]

Norma lives about an hour's drive from Gorizia, and it's so interesting what changes in that small distance! 🙂🌺 best wishes, Vicky

[@pastagrannies]

Thank you for your insights, so interesting what you've posted here and other comments 🙂🌺 best wishes, Vicky

[@paulo929refael2]

Growing up in California we often had this dish! We called it “crumbles” but the recipe card from our Nanny (read Nonna) read “Schmarn” or “sterće”. Her parents had emigrated from this borderland before 1900 and this dish remained with us long after.

[@DSmith-gs4tr]

OK, that's it, I have to find a way to get on this Pasta Grannies team. You all seem to be living the dream of spending it with these beautiful nonne and their amazing delicacies.

[@je2576]

Quadrilingual and good at it! Impressive.

[@lulububu721]

The dish looks amazing, I could eat a big bowl full right now!!! Thank you ever so much for sharing, enjoy your weekend Pasta Grannies 💕

[@pastagrannies]

hello Lulu, I hope you enjoyed your weekend too 🙂🌺 best wishes Vicky

[@artycrafty9209]

Oh thank you Norma, I loved seeing your amazing dish, very different and loved delicious, very jealous not to be able to taste it from the maestro! Thank you, Ramon.

[@marshallginsler-viner9780]

You guys do such great work. Thank you so much! Wishing you happiness and health

[@nejcpilih]

omg, the Slovenian song. everyone knows it and can sing it 🙌🙌😀

[@truthfinder6246]

This is why I love Pasta Grannies!

[@indispettito]

che bel sorriso. grazie per averci raccontato la sua storia, siete unici e inimitabili!

[@dariakest7991]

Lovage is probably my favourite herb and i’m glad it’s also popular outside of the Balkans where i’m from. What an amazing mixture of cultures this video was!

[@arthurianking9776]

Wonderful recipe from an amazing grandma

[@jenniferfahnestock450]

Lovely song! I got chills!

[@lisacraze1]

Oh I loved this one and the song was beautiful!

[@stevelogan5475]

Ms. Vicky, another dear soul in Ms. Norma, very unique recipe & especially with the crumbling/texture, looks tasty, but again I've never seen that technique here with a pancake style batter, nothing really like this in Appalachia, sorry about that fact, God Bless You all

[@pastagrannies]

hi Steve, there is really nothing like it in the rest of Italy as well! It was the first time I had come across this recipe, so I was intrigued! Have a good week 🙂🌺 best wishes Vicky

[@stevelogan5475]

@@pastagrannies Ms. Vicky, thank you for the info

[@1ACL]

Yum. Very good, easy recipe ideas.

[@freudvibes10]

She is so proud of her English!😍😍😍

[@francescopagnotta3120]

Shout out to the Italians in Montreal!! “Sirop d’erable” can’t get more Québécois than that! The MTL Nonno’s and Nonna’s are some of the hardest working people I’ve ever met! Great recipe! Now if only I can move to Italy! 😍🇮🇹

[@pastagrannies]

hi Francesco, it would be great to film some nonne in Montreal one day 🙂🌺 best wishes, Vicky

[@frauleintrude6347]

Lovage is a must have to add herb in most of my vegetable soups. Tastes like Maggi, the seasoning sauce. The second recipe reminds me on Knoepfle, just a bit bigger or Nockerln. To make them by spoon seems to be pretty time consuming.

[@debboyea9567]

Loved this!

[@gipsi2001]

Beautiful 💞. I am Swiss living in New Zealand. I understand Norma well Saluti da Taupo

[@pastagrannies]

funny how lots of us think 'ooh, New Zealand!' The reality is always more hard work. 🙂🌺 best wishes Vicky

[@evelynjaeger8372]

Io sono tedesca ma vivo in Ontario, Canada da 30 anni, ed io so così bene perché sei ritornata in Italia ❤️ Anche io ho nostalgia dell’Europa.

[@dee_dee_place]

Pancakes can get so boring & I don't like 'sweets' for breakfast. These recipes are great. Please send Norma my thanks.

[@garydell2023]

My mother made similar dumplings with bacon. Thank you for the reminder.

[@VerhoevenSimon]

Thank you for the wholesome episode. And now I want to try scrambled pancakes!

[@shell2250]

I love the Pasta Grannies. I can't wait to try the first dish. The second recipe looks a lot like German spaetzle, just thicker due to the spoonfuls of the dough instead of through a spaetzle maker or pressed through a colander, like my opa did. I love them with herbs, butter, and cheese, but in my family, we usually have them with sauerbraten, a beef roast type of dish.

[@pastagrannies]

Interesting, thank you. 🙂🌺 best wishes, Vicky

[@simfro2530]

Awesome Video, interesting lady. Think she could tell a lot of stories.

[@stephenriley9084]

What can I say? I have just ordered "Pasta Grannies, The Secrets" . Well! It has to be done. Cherish the Nonnas!!!❤❤❤. Regards Stephen.

[@pastagrannies]

Hello Stephen, I hope you enjoy the book! 🙂🌺 best wishes Vicky

[@stephenriley9084]

@@pastagrannies Yes! I am. The whole project is just so real and unpretentious. I'm now 61. I've been cooking Italian since I was 16. My cousin John has lived in Tuscany since the 70s. I do have Italian relatives. Between 2005 and 2010, I had a deli here in Peebles with some fantastic Italian products. I had Nonnas from Glasgow and Edinburgh "bussing in" for pastina, prosciutto cotto, salami, verdure. Was such a great time. Regards Stephen.

[@acecarson3792]

Absolutely ❤ pasts grannies.

[@Getpojke]

Powerful tasting herb lovage, I like it but only in small amounts. For me it tastes like a mix of curry & fenugreek but turned up to 11. Really easy to grow in the UK, even in the North. I found that one plant would supply more than I needed as it likes to take over growing up to about 8 feet tall. The feverfew/wild chamomile is a great digestive aid & sometimes called the medieval aspirin. I like the look of the "crumb" dish [sorry couldn't catch the name]. Looks like the texture I like my scrambled eggs at [all the French viewers will recoil in horror as I don't like "wet" scrambled eggs]😆 Haven't seen pancake batter used that way before [well on purpose] but it looks great, will be having that for breakfast on Sunday, thank you. Like the look of the dumplings with the guanciale/speck too, might be a nice addition to a pea & ham soup? Great video as always, they set me up for the weekend with their relaxing window on tasty food.

[@cliffarroyo9554]

I do duck with salt, pepper, lovage and soy sauce... it's really great (and then mix in roasted flour for a nutty tasting gravy)

[@alysoffoxdale]

Thanks for that description of lovage's taste! I love both curry and fenugreek, so now I know that I need to find some seeds to try growing that myself!

[@Getpojke]

@@alysoffoxdale Its a great hardy perennial so needs little work when established in a garden. Everything from the roots, stems to the seeds can be eaten. Hope you have fun with it.

[@AirrowRocket]

I work up the nerve to sing after a bottle of wine too Norma.

[@jomercer21113]

Lovage also makes a wonderful brandy aperitif.

[@harrywindsor2818]

il cibo della nonna è lo spirito dell'italia

[@paccur1252]

Great simple and cheap.. wonderful view about immigration..and very true l believe

[@andrealordelo2926]

Lovely ladies ❤️❤️🇨🇦🇨🇦

[@VeraLucia-qs1jp]

Umas lindas vcs são!!! Todas!

[@luanllluan]

The ending 💜💜💜

[@Kirschesaftmann]

The second dish reminds me a lot of Spätzle / Nockerl, just she makes the shapes here with a spoon which seems quite laborious! The easiest way to make them would be a Nockerlsieb, if you can get hold of one. Its just a piece of metal rectangle you lay on a pot of boiling water, with holes in the bottom, and a hopper on top for the dough, and you slide the hopper across to "grate" the dough directly into the pot. Just dont get the round versions that cover the entire pot, they are annoying. Or you can use the spätzle method, where you put the dough on a cutting board, and using the flat top edge of a large knife, and scrape off strips of batter into the pot. Just dont forget to dip the knife (and the bare parts of board itself) in water now and then so the dough slides easily and doesnt stick! The tool with holes gives smaller "clumps" while the knife method gives longer shapes whose thickness you can control. Either way they are super cheap to make, delicious, and espipecially with the Nockerlsieb (also called Spätzlesieb) really fast to make. The best is to make at least half a kilo of it for the fridge and for a meal cook some of it with eggs, garlic and butter and ground pepper for something fast (Eiernockerl) or with other toppings like cheese, vegetables, bacon, etc. Theres also versions where you mix pureed spinace or pumpkins into the batter.

[@pastagrannies]

thank you for your insights! 🙂🌺 best wishes, Vicky

[@TheMirrrl]

I'm surprised the first one didn't remind you of Schmarrn. It pretty much looks like the good old "i messed up the pancake" Schmarrn. 😂

[@Kirschesaftmann]

@@TheMirrrl hahaha it might be because I always think Kaiserschmarren is sweet, and its something I rarely eat, wihle Nockerl are something I make constantly at home :P

[@achecase]

Why didn't I ever think of scrambled pancakes? Must be because of the extra eggs. Who knew? Thank you!

[@KMoo-oz1kw]

Love it😘

[@fgfg5185]

Lovely!! ❤

[@AaronSpielman]

Okay, that was lovely

[@giselsilva]

She's lovely!

[@lyndaturner9294]

Bravo!

[@grlnexdoorable]

@8:40 So sweet!

[@CrowSkeleton]

Oh! Bonus song! That is very generous, with two whole dishes and all...anyone catch what they're singing?

[@Gredinus]

They're singing in Slovenian. It's a old folk song about a heartbroken girl. Song name: "V dolini tihi"

[@kristinapoljansek5306]

It's my beautiful language Slovenian. The verse itself says "There is only one window left open, a sad girl is leaning on it." I love it when she uses Slovenian words - žličnki (žlica = spoon) and špeh for bacon.😍😍 It is an interesting mix of Slovenian, Italian and Austrian cooking.

[@smrkc]

5:24 Žlica is slovenian word for spoon.

[@michelletribble7327]

belle voci che cantano!

[@kellybryson7754]

The first one was like scrambled pancakes.

[@pastagrannies]

very different texture, though. 🙂🌺 best wishes Vicky

[@ransomcoates546]

Was their song the local dialect? I couldn’t make out a single word.

[@Gredinus]

They're singing in Slovenian. It's a old folk song about a heartbroken girl. Song name: "V dolini tihi"

[@ransomcoates546]

@@Gredinus Thank you!

[@shadrinvictor6247]

I know we all come here to appreciate grannies cooking, but please can someone pack Andrea and send him to me, I need him in my life

[@pkoba]

❤️

[@Ursaminor31]

So lovely. And I one day too will live in the mountains of Italy. From a purely Canadian family of over three hundred years, I can say I don’t like the lifestyle either.

[@mauriziocosta8416]

Fratelli sloveni

[@pliny8308]

I'm not surprised they returned; Italians have the highest rate of return to their native land of any emigrant group, no matter the country to which they emigrated. Part of my ancestry is from Liguria, and perhaps the most famous Genovese song is about an old man who insists on leaving Argentina to go back home so his bones, when he dies, can rest near those of his mother. (kzbin.info/www/bejne/rXmXoq2JpJKeqM0) I sometimes feel the same. In the harbor of La Spezia there are these sea mussels called dateri for their brown color and elongated shape which become calcified into the rock. My father used to say that we were like the dateri; incapable of being torn from our native habitat. :) They're delicious, but it's now forbidden to sell them, because to remove them, you virtually have to destroy the rocks in the harbor on which they grow.

[@pastagrannies]

thank you for the insights 🙂🌺 best wishes Vicky

[@isabelmariavillamortejedor854]

Cómo podría yo traducirlo al español ?

[@michelnormandin8068]

I'd rather have sirop d'érable poached eggs, than Putin. Couldn't resist that pun.

[@janecollette9504]

Kind of like dumplings.

[@GamerSuper91]

How to make me cry

[@gborsonello]

She is right, can't imagine an emigrant who is fully happy. I am very grateful for all I could built in The Netherlands and all possibilities it offered me, but I can't wait to go back.

[@YasirAraparrot]

I am also an immigrant living in Canada. I can totally relate to what she says about not being truly comfortable like in your childhood home and the different lifestyle. Her 2nd dish reminds me a little of German Spätzle kzbin.info/www/bejne/imK0c4amlpyKnq8

[@Moonmaedyn]

♥