Discover unusual ravioli made in one village in Italy: farabalá from Balestrino

Who has come across these ravioli special to Balestrino in Liguria. Anna and Maria Luigia share their recipe for 'farabalá' - which translates as frilly in the local dialect.
The recipe is as follows:
For the pasta: 300g 00 flour, 2 eggs, 50ml tepid water and a pinch of salt
For the filling: 100g mortadella, 1 teaspoon marjoram leaves, 200g boiled, squeezed dry, chopped chard, 50g Parmesan, 1 egg, enough breadcrumbs to form a stiff paste
For the braised rabbit (if this is not your choice, use pheasant or chicken)
4 joints rabbit, a carrot, celery stick, onion, 75ml white wine, a bouquet of myrtle, bay leaf, rosemary, wild thyme, 20 black olives (good quality ones, preferably Ligurian ones) and a 20g of Italian pine nuts

[@tomghiorso1214]

I can’t thank you enough for showcasing the rustic cuisine of Ligura to the depth that you have. Growing up as a fourth generation Ligurian-American, the dishes that we are weren’t even close to being in the lexicon of popular italian American food. Your videos have validated my family’s cuisine so much, and has helped me fill in many gaps with traditions that were almost lost. Grazie mille!

[@tomghiorso1214]

That we had*

[@HayaJi]

Be honest Vicky, you're not going back to film the different ravioli, you're going back to eat some more, like we all would 😁😉 Great video. Yummy!!

[@pastagrannies]

You've rumbled me 😄 This was such a good dish! best wishes, Vicky

[@CrowSkeleton]

I like the favourite wild thyme spot on the road and the use of offcuts for thick farfalle, all the effortlessly simple practical expertise on show is heartening.

[@aris1956]

“Farabalà”…. another dish name that I as an Italian had never heard of. This means that Italian cuisine, but we must say the many regional and local cuisines, is never ending to be discovered ! 👍

[@LIONTAMER3D]

Italy is so full of various wines it's almost impossible to taste them all in one lifetime lol

[@Tantejay]

That little nudge at the start: "Your turn to say something" was absolutely adorable. Boy I love this ^^ And this looks delicious. :)

[@pliny8308]

What a treat to be able to hear an accent from home. Also, rabbit cooked that way is so delicious, I can't even tell you.

[@pastagrannies]

Yep, it's so so good! best wishes, Vicky

[@ginalouise1284]

Dearest Vicki, fabulous crew and Nona's... once again you have transported us to another sublime location with rich gifts of the countryside blended with true regional cooking. Brava! Long may you continue delivering such delicious and beautiful content. Sending much love to all from Carmel by the Sea xoxo

[@pastagrannies]

Dear Gina, I'm delighted you enjoyed the video! Thank you for your appreciation 🙂🌺🌺 best wishes, Vicky

[@janetedwards1461]

Love love love these videos! It's like a tiny vacation to a beautiful location with the most amazing people! Thank you!

[@pastagrannies]

I'm delighted you enjoy the videos, Janet! best wishes Vicky

[@Rael64]

This looks to be a fantastic recipe. I'll have a hard time sourcing rabbit where I live, and I'm sure the one that likes to go after my peas and lettuces is not willing to make a trade, but the ravioli looks amazing. Thanks much!

[@joesweeney6262]

Picking the wild thyme was magical. It reminds me of picking wild dill in Tasmania and serving it with fresh salmon.

[@pastagrannies]

mmm, that sounds wonderful! best wishes, Vicky

[@scottamori3188]

To those asking about rabbit, find it if you can. As a hunter I have made many stews with rabbit and it is a surprising joy. I love these ladies with their banter. Yet one more cuisine in a country with endless cuisines to explore. Thanks, once again!

[@pastagrannies]

hi Scott, yes if one chooses to eat meat, rabbit is one of the more sustainable options. And after 9 years of research, I'm still discovering new recipes - I love Italy's variety! best wishes, Vicky

[@lolamas3042]

Dos mujeres encantadoras cocinando una comida sencilla y deliciosa! Me encanta aprender con ellas!👏👏👏👏👏 Mil gracias por compartir !🤗💜

[@jonesbub1]

How lovely to watch two good friends share their love of food and each other! These local recipes are so very intriguing and not well known, I’m sure. Just love watching and learning! TFS, Sharon😊

[@pinkmonkeybird2644]

This was such fun to watch. The two friends reminded me of my mom and her best friend, who was also her sister in law. Both are long gone now, but the joy they had in foraging and cooking together will always remain with me. The ravioli looks delicious, especially the filling. I’ll give it a try, thank you!

[@andreamaiorana8490]

This dish looks so good! These two ladies work so well together.

[@makelikeatree1696]

If I described Anna as “intimidating”, I would give the wrong impression. Not a frightening person, but a person of substance and depth.

[@spools.i1311]

Simply wonderful! Does anyone know the name of the beautiful intro jingle, and if there's a full version for it?

[@souadghazal2533]

Many people nowadays can not identify (Swiss) Chard at the supermarket. Can be cooked different ways; in soups like minestrone or leaves stuffed similar to grape leaves and stalks simply boiled and dressed with either a vinaigrette or Tahini based sauce. Wild herbs and edibles taste much much better.....So exciting to see Mediterranean pine nuts being used. They cost a little fortune nowadays, if one can find them !!!

[@pastagrannies]

Hi Souad, what delicious sounding suggestions - I like the idea of the tahini dressing. Yes, try and find Italian pine nuts - I read somewhere the Chinese/Asian sourced ones contain the nuts of a variety of pines, which can result very occasionally in a funny 'pine mouth' taste. So I always scrutinise the packet or use almonds instead! best wishes, Vicky

[@souadghazal2533]

@@pastagrannies Hi Vicky. As kids growing up on a land with "stone pine" trees all around us and picking the cones (off the grounds) and shelling the seeds to get to the nuts was so much fun and our favorite activity playing outdoors. It's a very labor intensive (and dangerous) process harvesting them, hence the high price. Remembering how we used to eat them in handfuls as a snack not to mention the several dishes and desserts we used them in. In abundance ! So it's mostly either Almonds or Cashews I use. Thanks for the reply..

[@pastagrannies]

what a wonderful memory!

[@art_see_shan1849]

The fact that she foraged that thyme 😢 I love this channel🙌🏾😊

[@melinojoshua]

Who is making this? I am curious how it tastes.

[@VerhoevenSimon]

I love these local recipes.

[@lisboay8086]

beautiful food. beautiful video

[@СпасЯнков-э2ч]

Never knew chard could be fried you need to show this on channel

[@saulojao]

Primo Like, è primo coment!!! Congratulations, @Pastagrannies! I DO love your Chanel!!! Abbracci da Brasile...

[@pastagrannies]

That's good to hear Saulo! best wishes, Vicky

[@joesweeney6262]

Rabbit!!! Love this. So rare to see it being cooked.

[@pastagrannies]

hi Joe, yes it's a meat that has fallen out of fashion, unfortunately. best wishes, Vicky

[@mariap4828]

@@pastagranniesI’m sorry. I’m one of those people who doesn’t LOOOVE meat to begin with and I attach too much Peter Rabbit kind of feeling to it. I can’t eat Venison either. I’m like a baby that way.

[@j.criquette3334]

At the beginning, I said "poor rabbit". At the end of it, I was ready to eat!

[@FlyOrDie4988]

Unfortunatelly i don't eat coniglio, but maybe i can use something else instead....Even mortadella!

[@mariap4828]

I can’t think of eating rabbit but maybe I can try it with some beef? Or pork? It looks so lovely. And the non tomato based sauce is a nice change!

[@СпасЯнков-э2ч]

Farabala would be nice for Easter i say i think ravioli are made for Easter in Italy

[@purplestarowl89]

😋😋😋😋😋😋💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💞💞💞💞💞💞💞💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💞💞💞💕💕💕💕💕💓💓💓💓💓💓💓💓💓💓💓💓💓🥘🥘🥘🥘🥘🍲🍲🍲🍲🍲

[@grouchosaidit5454]

What a marvelous episode. Thank you for this lovely end to the week.

[@pastagrannies]

It's our pleasure Groucho, thank you for being a regular. best wishes, Vicky

[@blauemadeleine]

È stato un piacere di guardare questo video. Sembra di essere una ricetta deliziosa.❤ Cari saluti 😘❤

[@epflrz1625]

These make me think of my Nonnas Ravioli. We are from Trentino.

[@thecoobs8820]

I dunno if their hands are small but those eggs look huge

[@equestanton1017]

Probably divine, but the colour is a wee bit grey.

[@johnkovalicky3389]

What wonderful friends and of course a delicious dish what a delight to see this in the world that we live in today !

[@PaulMcGuinness]

I need all these Pasta Grannies to adopt me... and feed me.... every day! 🙂

[@kevinwatts661]

Another wonderful treat to watch. I've never had rabbit -- I wonder what would be a good substitute?

[@massimopalomba5009]

Not really. The rabbit's taste had no sostitute. 😉

[@skippymagrue]

Guinea Pig

[@CrowSkeleton]

@@skippymagrue Not lean enough. I imagine squirrel would do, tenderised a bit.

[@talyua1399]

Depending on which spices you are using, and how infused the meat is at the end of cooking I would say, you can take turkey or Mais chicken. Once I cooked rabit in tomato-Martini sauce with green olives and chilies and my mom did not realized it was rabbit 🙈. She thought, it was poultry.

[@pastagrannies]

hi Kevin I'd suggest pheasant or other game bird. Failing that, free range chicken with good bones so there's some flavour in the juices. best wishes, Vicky

[@marianaaltendorf4787]

Fantastic. The lady eating it and practically saying with her body that she already knew it would be as delicious as it is gave me so much joy. I had much fun watching it. Thank you.

[@claudiomenesesc]

Where is Vicki? We miss her smile.

[@pastagrannies]

hi Claudio, thank you 🙂 I am never very sure whether people want to see me in front of camera. I read your comment this morning while filming in Sicily, so I made sure I did a taste-test at the end! best wishes, Vicky

[@claudiomenesesc]

@@pastagrannies Pasta Grannies and you are synonymous Vicki, so if Grannies appear so must you. Regards from sunny Peru.

[@ltfood186]

the cakes are so delicious i really want to eat it

[@mikeneidlinger8857]

When I visit Italy I am bicycling all around so I don't get fat. I want to bicycle from eating destination to eating destination. If I gain weight it is Bad Buddha Karma and I will suffer. I will die on my bicycle just like Christ.

[@Getpojke]

Yum, yum! A great combo there, rabbit & chard. Rabbit is such an underrated & healthy meat source. Surprised at pre-salting it though, as rabbit is so lean its easy to dry it out, but I suppose it was a fairly quick dry brine; so it may actually cause the rabbit to draw moisture inside from the sauce!? Anna and Maria work well as a team, good to watch.

[@pastagrannies]

hi James, yes - I'd have to get out my Harold Mcgee to check the science (and I'm in Sicily at the mo); but in my experience salting early on (in any dish) gives a much better flavour. And this is a great combo! best wishes, Vicky

[@albatrosone]

Those women and their recipes are a National treasure. Unfortunately, once this generation is gone very few will keep up the tradition. Love them ❤

[@coccinelle23]

0:23 love

[@sih1095]

Shame it's so hard to source rabbit. We definitely should be eating more of it.. Like this.

[@skippymagrue]

It's at our grocery store, but it's so expensive.

[@sih1095]

@@skippymagrue oddly enough it's really cheap here. Just not available.

[@pastagrannies]

hi Si, yes more rabbit and less beef 🙂 best wishes, Vicky

[@drakeheeley5995]

First

[@hollish196]

Now I want rabbit stew for my dinner! This sounds just wonderful.

[@미미즈]

❤

[@Original50]

Grazie ragazze! 🙏

[@veronic3205]

They are sooo amazing ❤❤❤ Thank you soooo much for this delicious recipe 💕💕💕💕

[@pastagrannies]

Glad you like it! best wishes, Vicky

[@dav58]

Second

[@СпасЯнков-э2ч]

We need the lasagna con spelinziu recipe too

[@josiemorgan5401]

🤗🤗💐💐🙏🙏

[@shellyharry8189]

❤️❤️❤️

[@artycrafty9209]

Thank you Vicky and the team for this very interesting insight. Italian cuisine is endless in its variations which make it in my mind world class. A big thumbs up ladies👍. Ramon.

[@pastagrannies]

hi Ramon, yes the lovely winey stew showed the proximity of the cooking in nearby France. best wishes, Vicky

[@СпасЯнков-э2ч]

Never heard of this dish never knew myrtle was used in Ligurian cuisine usually i know it is used in Sardinian cuisine interesting filling and sauce

[@HopeLaFleur1975]

Poor rabbit 😥

[@kellybrown8638]

Seriously? WHY would you do a video using fresh RABBIT as a key ingredient? Many of us watch you videos to learn how to prepare Italian food. Fresh rabbit is NOT available throughout much of the world....

[@pastagrannies]

Dear Kelly, I am sorry you are upset. Fresh rabbit may not be easily available to buy, but it is nevertheless a traditional source of protein for Italians (and most Europeans who remember WW2). The purpose of this channel is to gather traditional Italian recipes - which may not always suit modern tastes. I try to mix things up: next week, the recipe happens to be vegan. best wishes, Vicky

[@hadesjanitor9680]

Pretty sure you can get it in most of Europe and in much of the US smaller butchers and ethnic grocery stores will at least have frozen rabbit.

[@richcurtis813]

As a 55 yr old Englishman, I'm amazed at how strong these " nonna's" are! It reminds me of my own grandma's in the 60s. Everything made by hand. The pantry was an Aladdin's cave of preserves, pickles, dried meats, brewing beer and bottled wines. There was always pastry being rolled, or a pigs head or trotters being boiled. Happy, happy days. These videos give me those wonderful memories.

[@pastagrannies]

hi Rich, your grandmother sounds like she was very special. Brawn was unusual even in the 60s. 🙂🌺 best wishes, Vicky

[@ifyouloveChristyouwillobeyhim]

I would love to raise rabbits someday and then I can make this dish. Grazie nonne, siete il top!!

[@10cent38]

Thank you so much for these videos Do you ever go to Calitri Avelino ?

[@pastagrannies]

We filmed in Campania near Avellino about 3 years ago, I think. We'll have to go back! best wishes, Vicky