Enjoy cornmeal pizza & greens with chilli from Abruzzo! | Pasta Grannies

[@scottamori3188]

I would listen to whatever she has to say about the vitamins from the water. At 88 you would never know it! And all while wearing her pearls to cook with an open fire, too. These ladies never cease to amaze me. God bless and thanks for another spectacular episode.

[@pliny8308]

Cucina Povera, which is often amazingly delicious. I prefer to leave the corn pizza intact, but the taste would be the same. Also, if you do want to scrape out the soft cornmeal for the dish, you can save the crust. My dad used to put mozzarella pieces inside it and then put back in to let the cheese melt. It's absolutely scrumptious. You can also form discs of softer leftover polenta, put mozzarella pieces on top, close the edges and make balls of it. Then fry or bake till it's crusty and cheese is melted. My dad called them ballotte. Crusty polenta which opens to soft polenta and melted fontina or mozzarella. It's just divince.

[@WinstonSmithGPT]

I’ve never made this dish but the way every component is treated is so stereotypically Abruzzese. The fried dried peppers, the greens and potatoes with garlic oil, etc.

[@theheritagehousesc]

Sounds delish! I love this kind of rustic, poor people’s food! Always delish! My mother and I use to forage for veggies and have tons of fond memories!

[@pastagrannies]

That sounds delicious! And what a great memory for you! best wishes, Vicky

[@ericpalazzo1960]

​@@pastagranniesmy mothers family is from treglio and lanciano, abbruzzo. When she made it she called it pizza é minestra... wow... I miss her...

[@VelkePivo]

Completely unexpected how this was made. I’ll bet it’s delicious! And so healthy…

[@Darscm]

As always, fantastic. I’m excited to make the polenta pizza with my available greens.

[@souadghazal2533]

Love their Olive skin. When you don't have a modern day oven you just improvise and be creative. That's what people did to bake their foods in the fireplace and food tasted much better... yummy and very tasty dish thanks to the greens.

[@pastagrannies]

hi Souad, yes I love the method of cooking beans in a jar in the dying embers (I've seen it in Tuscany and Puglia so far) best wishes Vicky

[@barbb]

These women look amazing! So many of them certainly don't look their ages. Great video.

[@nealieanderson512]

Oh my gosh that looks amazing! I make collards and grits so I know i would love love love this!!

[@BrandyLMilton]

These ladies are a hoot!! ❤️

[@Serendipity1977]

Ma che cosa fantastica! Viene fame anche solo a guardarla! 😍😍😍😍😍😍

[@sih1095]

An amazing cooking technique. Wish I had an oven like that..

[@theheritagehousesc]

This kind of oven makes the most delicious bread! My grandparents had this oven and still remember the taste of bread and good baked in it. I can still smell it! It’s amazing!

[@dsalamone]

INSPIRING! I would DEVOUR that dish!

[@maryidavin]

Truly amazing, a labor of love of earthy foods.

[@kathyrutherford6043]

Very interesting how the pizza dough is incorporated- looks delicious!

[@lolamas3042]

Me encanta aprender a cocinar con estas mujeres maravillosas! Mil gracias!👏👏👏👏👏👏💜🤗

[@fabioborgogno8776]

Very original dish. Another italian gem

[@gipsi2001]

Beautiful. I have been making pizza with a polenta base for years. Now it's very handy for anyone who wants gluten-free. I will make this dish ❤️👏

[@sharendonnelly7770]

I love the different applications of basic ingredients, polenta pizza added to greens and potatoes, amazing. Great video!

[@VerhoevenSimon]

What an interesting dish, I really need to try and make it myself.

[@dav58]

That's amazing, I don't think I've ever seen a dish like this. I think I'll try to cook it myself.

[@FaxanaduJohn]

Lol good luck with that

[@WinstonSmithGPT]

She has a very Abruzzese personality!

[@zizzie4081]

How so?

[@WinstonSmithGPT]

@@zizzie4081 Up, warm, positive, bubbly, fun, laughing. Otherwise they are waving a gun at you 😂 Forte e gentile.

[@zizzie4081]

@@WinstonSmithGPT ha!!!

[@judithlehman6533]

What a fun episode. I always know I will learn some "new" way to put ingredients together. The methods are fascinating. I ❤️Pasta Grannies.

[@pastagrannies]

hi Judith, that's good to hear, and I'm always learning too! 🙂🌺 best wishes, Vicky

[@martyrose]

Thank you! Interesting recipe. I love polenta as a crust for a pizza. I wouldn't occur to me to crumble it up and add it to the other ingredients. Bet it's delicious. Such fresh ingredients. Lovely ladies!❤❤

[@DBurgg]

What a unique dish! Using what's available and creating something delicious is an art!👏🏻

[@Getpojke]

Ahhh, there's a cooking technique I've never seen before. Seems an odd way to get the soft cornmeal; but I suppose there must be a reason. Plus you do get a nice crust to fill/use as a scoop. I was thinking that the greens may be overdone by the time the tatties cook, but some of what she picked can be bitter later in the season; so boiling would remove that. Always love to learn new things, so thanks to Vicky, her team & the Grannies.

[@sahej6939]

You’ve got to break up the clumps

[@Getpojke]

@@sahej6939 I meant it seemed odd to cook it like a pizza base only to then break it open & scoop out the soft insides & add them to the leaf mixture. It would seem easier to either make little cornmeal dumplings which you cook with the leaves or just mix it through after treating it like couscous. But I suppose it adds a different flavour & texture if baked in the oven!? Plus you get a nice crust to chew on separately. Will have to give it a go a couple of different ways & see what difference it makes.

[@kellybryson7754]

That is a really interesting dish! I've never seen anything prepared like that.

[@rentregagnant]

Another wonderful video! Thanks so much!

[@zameshtan]

So, is anyone eating that crispy crust? It looks soooooooooo appetizing!

[@zolawilliams1]

Not what I expected to happen to the pizza! I've heard amazing things about the food in Abruzzo.

[@martyrose]

Oh that looks absolutely wonderful!

[@stevelogan5475]

Ms. Vicky, another sweet,dear pasta granny, they always are & this is a great pizza recipe & being Irish you had me at potatoes, lol, we have a similar dish in Appalchia because we have all the items except ours made on a 1/2 horizontal slice of cornbread like a 1/3 inch thin cake. Pizza was unheard of in my area when I was very young , someone finally opened a pizza parlor in the early 60's in the small town & was the county seat capitol. The pizza was a big success, God Bless you all

[@pastagrannies]

hi Steve, your cornbread dish sounds good. Even here in London it was the end of the 60s before pizza became mainstream. best wishes Vicky

[@stevelogan5475]

@Pasta Grannies Ms. Vicky, thank you & I understand on the pizza, when my Dad enlisted in the Army in mid/late 1950's( born in 1938) he had never heard, seen, or eaten spaghetti, that is how rural our family was from in Kentucky

[@stevelogan5475]

Thank you

[@EmerInspires]

First time seeing pizza base with polenta, I'll definitely give it a go although a good selection of similar greens could be tricky to find 🤔

[@YourJellyFishAteMyTV]

Wow the amount of work in the oven 🙌

[@VeraLucia-qs1jp]

Deve ser demais de bom!!! Obgda.

[@dpcaw]

what an interesting dish!

[@annmarieaspromonte1086]

Those fried peppers look amazing

[@WinstonSmithGPT]

They are, with greens. Omg

[@cari0021]

this is a wild one!

[@lauradeluca6520]

Grazie per un altro vlogg🥰🌷💕

[@chocolatesouljah]

What an interesting cooking technique previously unfamiliar to me. I'd like to see if I can come up with a recipe that is similar but geared toward my USA kitchen. I won't come close to Nonna Rubina of course but I will be inspired just the same.

[@WinstonSmithGPT]

You can cook, cool then cut and fry the polenta. That will give you the crust.

[@susans.4474]

Cast iron pan, covered, then flip it.

[@Ursaminor31]

I will totally try this, I do Things like this with farinatta in the summer

[@Sue-ec6un]

I suppose this is where my mother learned spinach and potatoes that she used to make. Not this fancy, but a loose translation from my italian fathers side to my mother, who was english/irish. I now can see how my father may have been a little disappointed, but we all learn and remember different things. And sometimes our memories simplify things for us. Love overcomes disappointment. And it feeds a big family!

[@Lucysmom26]

This looks very delicious. Would love to try it myself but I know for a fact that my sad-ass Canadian winter grocery store greens won't even come close to what was used here.

[@janetedwards1461]

Another mouthwatering episode! And I love seeing the homes and kitchens in the most beautiful locations!

[@Sue-ec6un]

You can find most of that in an open field in the spring. She picked "weeds", quite medicinal weeds at that! If you learn a little about edible "weeds" your life will change. :)

[@WinstonSmithGPT]

@@Sue-ec6un My entire childhood was spent in open fields holding paper bags of dirty greenery. They were delicious in the end, though!

[@rmorretti]

Ha , Grazie Bella Sigra, mi hai fatto rivivere bei momenti quando questo lo faceva mia mamma 💖ad un paesino Carpineto della Nora. Ha che bei tempi ; la pizza di granturco sotto al coppo… ma dov’è andato a finire…? 😱. Grazie infinitamente🌹, tanta buna salute , un abbraccio dal Canada 🇨🇦

[@sandralosasso5657]

My family makes polenta in a dish and bakes it Then add toppings, dish out and serve on polenta pie

[@totoh82]

mmm that looks so delicious

[@squiresquiffy3728]

Incredible! Now where can I find a nice big lid like that? I will have an attempt at this, perhaps not using my fireplace though.

[@pastagrannies]

It depends where you are in the world, but the Netherton Foundry in the UK does wonderful cast iron baking cloches /cooking bells. best wishes, Vicky

[@squiresquiffy3728]

@@pastagrannies noted, thank you. Yes I’m in Somerset.

[@tyxeri48]

The lid on the ash and ash on top of the lid is exactly the way they traditionally bake pies or other baked food in Greece. I haven't seen it in Italy before.

[@Zalodar26]

lucky48 it’s quite a common and ancient practice to utilise a lid with hot embers on top when using a wood fire oven in Abruzzo region of Italy.

[@Sue-ec6un]

@@Zalodar26 And we use dutch ovens over open fires, with a lid with a high brim to hold coals. Cast iron.

[@artycrafty9209]

Wow another first! what a classy lady and Vicky you said her age is 88! you obviously made a mistake there🤔I have never seen or heard of this dish before, just the thing for a winters day! thanks everyone. Ramon.

[@pastagrannies]

hi Ramon, it was a first for me too, 🙂 best wishes, Vicky

[@vincenzodesiderioscioli4476]

❤️

[@russellrobinson505]

What a beautiful wonderful lady!💕💋bet that was tasty 😋

[@maddalena1957]

Che bonta’❤

[@valeriacarozza4279]

Mia nonna è famosa 🥹

[@aris1956]

È tua nonna questa nel video ?

[@antonellar.2749]

Cuginetta,Nonna Rubina è super 🔝💯!.. i miei bimbi son fortunati ad averla come bisNonna!♥️🥰

[@antonellar.2749]

​@@aris1956 si, esatto è nostra nonna!😊

[@aris1956]

@@antonellar.2749 Ah bene ! Quindi adesso anche vostra nonna è diventata una “Pasta Grannies” e quindi conosciuta in tutto il mondo. 😉 😊 Auguri allora a tutta la famiglia e buona salute e lunga vita alla nonna e a tutte queste brave e simpatiche nonne che fanno parte del Club. 💕🌹😊

[@antonellar.2749]

​​@@aris1956 a quanto pare, si 😊. Grazie degli auguri.😊 Un grande applauso a gli ideatori e a tutte le Grannies siete fantastiche ♥️💪🏻🥰👏🏻👏🏻👏🏻

[@gendcr7104]

Pizze e foglie....che buona

[@MaisieDyvig]

Does anyone know what kind of oven that it?

[@giulia7974]

Rubina vita mia

[@josiemorgan5401]

☺️🤗💐🙏

[@jrpacer6355]

I miss Grandma Angelina

[@venicev1618]

Did she say milk thistle I thought that was a weed 😂 who knew

[@purplestarowl89]

😋😋😋😋😋😋🤤🥰🥰🥰🥰🥰😍😍😍😍😍💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💞💞💞💕💕💕💕💕💕💕💕💕💞💞💞😿😿💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓😻😻😻😻😻😻💓💓💖💖💖💖💖💖💖💖💖😻😻😻😻😻💓💓💓💓💓💓💓💓💓💓💓🥘🥘🥘🥘🥘🍲🍲🍲🍲🍲🍲🍲🍲🍲🍲🍲🍲

[@Simona-hp1ok]

Sto morendo

[@slaturwinters1828]

Deconstructed venezuelan torta

[@rucha34]

Pizza khichdi

[@AirrowRocket]

Sorry, I don't get it at all.

[@olgacaltabiano7465]

That is not a pizza.

[@joypolk3093]

That’s an amazing oven! The pull down down door, I’ve never seen before, do you have more info on this ? Would love this Granny and recipe to be in the next cookbook. There’s also a wonderful comment from @pliny8308 about uses for this polenta dough. Love the videos Vicki❣️🇺🇸