How to make Sicilian tomato and rabbit maccheroni with 86yr old Giuseppa!

[@Culinary_Nerds]

How this channel hasn’t gotten 10 million subscribers yet is beyond me. These recipes need to be kept in a vault

[@dee_dee_place]

I completely agree. Not only are these recipes & the tools used to make most of them handed down from generation to generation but they also reflect each city & region in Italy. I've always said, "The only difference in making a meal is the foodstuff that is available in your location." So many countries have similar recipes but the herbs & protein vary according to climate & whether they're from land areas or water areas. It's truly amazing.

[@aris1956]

Unfortunately here on KZbin channels with millions of subscribers are often those channels where in certain kitchens you see doing certain things that turn your stomach and those also have millions of views ! The world often turns the other way around !

[@dee_dee_place]

@@aris1956 Well, I'm glad we have a choice of which chefs/cooks we follow. I hate cooking but because of my health, I had to start cooking more. Thankfully, shows such as this one, have given me recipes to fill every mealtime with fabulous foods that aren't too intimidating or time consuming to make. I'm eternally grateful.

[@footyfan101ful]

We need to help them get to one million!!

[@paulmlemay]

he's right you know

[@grouchosaidit5454]

It's so lovely, to see the grannies get this level of attention, for their talents. Watching the family gather is adorable.

[@TheCoyote808]

Always amazing to get the kiddos involved in the kitchen, even if it is simple tasks like carefully laying out the pasta to dry. Keeps them interested and they get a sense of responsibility over their task.

[@mrss3534]

Wonderful! Loved that the neighbour and great-grandson helped (so important to pass down the knowledge!). My children would like to share a joke. "My sister said that I couldn't make a car out of spaghetti. You should have seen her face when I pasta." Happy weekend!

[@pastagrannies]

I'm delighted your children like to get involved 😀 best wishes, Vicky

[@dee_dee_place]

Giuseppa has beautiful hands. You would never know that she is 86 by looking at her hands. I love rabbit. I wish I could still eat tomatoes but they are now off-limits to me for health reasons- ugh. I'm going to have to figure out how to make this meal without the tomato sauce because it looks simply wonderful. Thank you for sharing it Giuseppa. I also love that Giuseppa allows her Great Grandson to watch her make meals & help her with their preparation. My Mom refused to let us into the kitchen, & she took all her recipes to her grave.

[@Getpojke]

I had to stop eating tomatoes for a while due to medication. It was really hard as I love them. If you choose a nice tart apple you could make a rabbit & apple stew. It can have that same tart fruitiness but it doesn't have quite the umami hit as tomatoes, but you could up that with some mushrooms & anchovies. Hope you enjoy it if you try it. So sad that you didn't get to take in all those family favourites. I still have those madeleine de Proust moments when I cook an old family favourite, food moulds us as we grow up.

[@pastagrannies]

hi Dee Dee, this is an excellent rabbit and ravioli recipe from Liguria kzbin.info/www/bejne/rafEqneHqZ56e7c also we haven't filmed it but a speciality of Marche region is 'coniglio in porchetta', or rabbit in the style of porchetta - flavoured with fennel, rosemary, sage and garlic, stuffed with pancetta or sausage, braised in white wine. It's delicious! google the recipe and get your butcher to bone it for you 😀 best wishes, Vicky

[@dee_dee_place]

@@pastagrannies I forgot all about this recipe. I went back to the video & wrote it down. Thank you.

[@dee_dee_place]

@@Getpojke I would have never thought to use apples. I just got some apples so all I'd need is the rabbit & maybe some bacon lardons, instead of anchovies, too much salt. I love mushrooms; I add them to everything. I was thinking of trying roasted red peppers as an alternative to tomato sauce. You don't by chance have a rabbit & apple stew recipe? I found some online & I might try them.

[@Getpojke]

@@dee_dee_place Oh actually the roasted red peppers might be closer to tomatoes in taste. Good idea. I've nothing with measurements as I add as I go along & it depends on rabbit size. But ingredients include: - A couple of jointed rabbits, a couple of cooking apples & a dessert apple, beans (butter, fava/broad, or cannellini), couple of large shallots, bacon lardons, a couple of anchovies (these melt into the sauce & you don't know they're there), mixed mushrooms, fennel, carrots, celery, cider, bay leaf, tarragon, purslane, salt & pepper. I tend to flour the rabbit before browning it off. It may be a bit aniseed tasting for some with fennel & tarragon, but I like the freshness of it. I love it with a good mash with lots of butter, & freshly grated white pepper & nutmeg through it.

[@christinetaschner3400]

Grazie nonna per il meraviglioso piatto. Saluti da Vienna, Dio ti benedica 😘😘

[@kirakira5252]

it's always so awesome, omg, i'm italian myself, but this channel reminds me of my late nonna, my father's mom who was from puglia, she made the best paste, and i loved it, i regret so much not being able to visit her more since the rest of the family is from milan

[@kristaarsenault1226]

I look forward to every Friday evening when I get to watch the newest episode of Pasta Grannies 🥰 It's my favourite way to unwind after a busy week! I love to hear the Grannies talk about their lives... This is my favourite channel ❤

[@pastagrannies]

hi Krista, I'm delighted to hear that and thank you. 🙂🌺 best wishes, Vicky

[@artycrafty9209]

What amazing people together with amazing food, I just love these traditions. How wonderful to see Venturino helping, a pure magical moment so sadly lost to most of us. Brilliant Vicky and team PG thank you. Ramon.

[@pastagrannies]

hi Ramon, hopefully Venturino will remember it and be inspired to make more pasta! best wishes, Vicky

[@kellybryson7754]

The little boy is so cute and helpful and sweet

[@jgj5369]

This is such a sweet thing to see. Thank you so much for your content!❤

[@footyfan101ful]

So cute that the great grandson wants to help.

[@Serendipity1977]

Che piatto invitante! 😍😍😍😍😍

[@shirleyjhaney1041]

Grandmas have their own style and experience and represent what people hope to become. I like this series a lot.

[@opheliahamlet3508]

What a precious little boy! And it's wonderful that all her family showed up to support her. I'm going to have the butcher order me a rabbit!

[@71lizgoeshardt]

I'm always looking for more rabbit recipes (and specifically with no cream) - merci Guiseppa !

[@bobgruner]

Beautiful pottery, and not just the pasta-making bowl.

[@scottamori3188]

Guiseppa has now been immortalized by your wonderful videos. Thank God. These ladies are treasures and you can see how Guiseppa is cherished by family and friends who assist. For such a wonderful matriarch she has earthen crockery as equally gorgeous as her. Thanks again for my weekly wave of joy.

[@pastagrannies]

hi Scott, the Pasta Grannies often have friends and family behind the camera, but this time where were a lot of them squished into the corner, which was fun. 🙂🌺 best wishes, Vicky

[@jonesbub1]

Giuseppa is pretty amazing! Her pasta and sauce looked so delicious when Venturino (that lucky little guy!) was sampling her hard work. TFS, Sharon🤗♥️🍝

[@pastagrannies]

Venturino loved it - he really tucked in! best wishes, Vicky

[@zizzie4081]

You do very good work Vicki. Thank you.

[@pastagrannies]

Thank you for watching 🙂🌺 best wishes, Vicky

[@Jo-zg2df]

Looks delicious! A very talented granny ❤️ & Enza is such a lovely neighbour.

[@MrsYasha1984]

My heart sings! So beautiful!

[@katielin2379]

I look forward every Friday to watching this channel. I love the traditional methods. A

[@pastagrannies]

thank you for being a fan! 🙂🌺 best wishes, Vicky

[@pv175]

This is one of my favourite dishes t make. Typical I make it when the weather gets cooler and even into the winter months. Exquisite!!!!!

[@8283Boiz]

I always get delighted watching pasta grannies

[@marknofsinger91]

Her great grandson is so helpful 😃

[@aris1956]

Yes, it is often seen in the videos that little boys or girls are careful in the kitchen and help great-grandmothers. 😊

[@ΔιαμαντηςΑφεντακης]

Bonappetit!!! Very delicious recipe!!! Thank you very much!!! ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤

[@donaldist7321]

so simple, so good, but wonderful techniques

[@cwilson284]

I can't believe that I'm the first view! Another wonderful nonna--I always love to see you in Sicily.

[@Getpojke]

Venturino is a lucky little lad with all those wonderful women to teach him. That rabbit stew looked lovely, really simple but rabbit is often best when not mucked about with. The meat would just melt off the bone after a slow cook in that lovely terracotta pot (I was coveting all of the beautiful pottery Giuseppa was using). When I was still a forester I'd often put a rabbit stew to sit & moulder on the kitchen range (which was on at a peep) all day. I loved it when I walked in at the end of a long, cold & wet day. The smell would waft into my nostrils as I opened the door, it was like someone had cooked me a lovely meal. I no longer have a range, but the slow-cooker/crock-pot is a pretty good analogue. Its such a shame that more people don't eat rabbit. Its a very lean & healthy meat. Plus if its wild its totally organic. It would do farmers a lot of good too as only seven rabbits eat as much as one sheep a year, & the rabbits are a lot more fecund with up to 50 offspring a annually. As always thank you to you, your team & all the Pasta Grannies. The videos are a little oasis of calm in the week. James. 🍝

[@pastagrannies]

hi James, being a forester must've been good fun. I don't know why rabbit didn't go the way of chicken and pork production (poor things) maybe higher welfare is needed? myxomatosis? Then Thumper came along! As you say, it's a tasty, sustainable meat. 🙂🌺 best wishes, Vicky

[@Getpojke]

@@pastagrannies Very much so myxomatosis putting people off. Even though rabbits are the enemy of foresters I hated mixi. It's not a clean way to deal with a problem & causes undue suffering. Also infected rabbits do heavier localised damage to young trees than healthy ones. being a warrener & keeping rabbits for an estate used to be a big thing back in the day. But maybe being seen as an emergency meat during rationing made some weary of it after the war. Plus like keeping a doocot/dovecot for eating pigeons fashions in procuring, preparing & eating certain meats have just gone out of fashion.

[@pastagrannies]

I agree on all counts. Also there is a loss of skill - boning a rabbit is quite a fiddle! vjb

[@garsia1531]

God blessed you autor!!

[@pastagrannies]

thank you 🙂🌺 best wishes, Vicky

[@Darscm]

Yet another Friday treat. Than you Vicki. Question, where/how do you find/recruit all these wonderful ‘grannies’?

[@femmeofsubstance]

I was wondering, too. Also, the majority of the grannies featured here are in the beautiful rural areas - how about the cities? Or most ladies in the urban situations do not handmake pasta anymore?

[@pastagrannies]

hi Douglas, good question; these days I have a Granny Finder, Livia De Giovanni, who liaises with the local mayors, and then the families of the women we film 🙂🌺 best wishes, Vicky

[@pastagrannies]

Yes that's an interesting observation. I think women in urban situations are more difficult to find, because there is less community and people all knowing who everyone else is, who therefore can make recommendations. Also if you move to a city like Turin or Milan, then it's for work (office/factory) and you have less time to make pasta. best wishes, Vicky

[@garsia1531]

History cooking italia food is power!!

[@judithlehman6533]

This episode left me with two questions. Did the Granny put all that tomato juice down the drain? I began to worry that she did. Also, did the two ladies have the pasta board on their laps? First I thought they were propping it on chairs but I think they were sitting in them. Another fascinating episode!

[@Alekfendi]

You mean when they drain the tomatoes? That's how we make passata in Italy. You have to boil the tomatoes then you drain them and pass them through a sieve. The tool she is using is the same my grandma also used. If you make passata in big quantities there are bigger electrical machines. And yes, the board is resting on their lap; they're sitting in front of each other.

[@Saba15-t9d]

- Should I make it softer? No! The old lady knows exactly how is should be 😅

[@okmosa]

I have two questions: 1. The sink appeared to be full of water with the colander to drain the pasta. I’ve heard of running cold water down the drain at the same time as hot or boiling water, but why was the sink full of water, is there another reason? 2. We so often hear not to add oil to the pasta water. My italian mom did as I was growing up but i stopped long ago. But she did, is there a reason why she did other than to keep the water from boiling over? Another great episode, thanks!

[@pastagrannies]

I didn't ask them but hot water is often used for rinsing? with regards to the oil. Cooks think it helps to stop pasta from sticking, and although we now know it's stirring which does this, I don't like to get in the way of a lifetime's habit.🙂🌺 best wishes Vicky

[@attiaasif2533]

I like pasta grannies all episode it looks very beautiful family and friends cook together and eat together love it I have one question all grannies use plastic utensils to drain the water of pasta I think plastic is not safe material personally i don’t use plastic materials specially for hot water and it doesn’t look traditional also otherwise pasta grannies my❤❤❤❤❤❤❤❤❤❤❤❤❤

[@pastagrannies]

Yes, some of our ladies use plastic strainers; I think the material appeals because it is cheap, light and not breakable. You'll also observe them using metal 'spider' scoops and tongs as Enza did in last week's video. 🙂 🌺 best wishes, Vicky

[@anitacolotto9282]

I have the same birthday!!!

[@falpooo]

Great video as always, but pay attention to the sub, there is an error in the translation. @6:31 the grandma says juncu (sicilian) ----> giunco (italian) ----> reed (english). She s talking about the plant that is used as a tool to make the maccaroni!

[@pastagrannies]

thank you for the correction! we spend ages on the subtitles but still don't get it right all the time. best wishes, Vicky

[@WOWTODAZ]

Reaaalll fooooddd

[@melissawillison6708]

❤❤❤

[@poultryfancier2004]

This recipe looks delicious. I have tried to make maccheroni but it is really difficult

[@pastagrannies]

It definitely takes practise! Once the dough is the right hydration and you've got a rough surfaced or square sided dowel type stick, it becomes easier 🙂🌺 best wishes, Vicky

[@poultryfancier2004]

thanks@@pastagrannies

[@Dreamtime-Walker]

❤

[@Tibbs_Farm]

5 minutes to cook?! I have never cooked fresh pasta that long. Oh, there it is... "it needs to cook less, it's fresh"

[@WOWTODAZ]

You could also use gouda cheese

[@josiemorgan5401]

🤗💐🙏

[@jeanettejeanette1199]

I'm always curious, how do they wash the boards they make pasta on? Especially when they make pasta on a bench, do they wipe it down with soapy water and wipe it again with clean water?

[@pastagrannies]

hi Jeanette, the boards are only used for pasta and they are made from tight grained wood. They are scraped clean and then wiped with a damp cloth. Soapy water isn't needed. 🙂🌺 best wishes, Vicky

[@jeanettejeanette1199]

Thanks Vicky, I was genuinely curious :) @@pastagrannies

[@nataliew9443]

So often I see that they dress the pasta with sauce and serve the meat separately, is there a particular reason for this?

[@pastagrannies]

Pasta fills everyone up first so the meat goes further. 🙂🌺 best wishes, Vicky

[@reok]

what is the bowl called please?

[@killianmmmoore]

2 400g tins? Or bigger? :)

[@pastagrannies]

yes, 2 x 400g tins, I've amended, thank you. best wishes, Vicky

[@Kelli.Hicks.5]

🍝❤

[@ΙωανναΜπετσα]

🇬🇷💕💕💕💕💕💕💕💕💕💕

[@peterchapman4729]

It's my ambition to become a pasta granny, I have the board and the rolling pin, just not the skill

[@pastagrannies]

hi Peter, all it takes is practise and an apron 🙂🌺 best wishes, Vicky

[@johnlyndonescario419]

3st!! 🥰

[@gipsi2001]

So

[@FlyOrDie4988]

No rabbit for me..🙁🥕🥕🥕🐇🐰

[@maristermcsorley4203]

Very dark Vicky 😢

[@pastagrannies]

Hello Mariste, yes, what animals are okay to eat is a cultural thing and the next video is vegetarian - I always try to mix up the dishes for viewers. The purpose of Pasta Grannies is to record traditional recipes from an era when meat (especially beef) was rarely eaten and cooks had to be frugal. best wishes, Vicky

[@alliesmom2946]

Growing fresh, organic vegetables, raising organic meat. Making every part by hand! Crafting it into a healthy meal. So happy to have a delicious dish to serve your family, especially that precious growing little boy. Nothing dark about that. Bless this wonderful family.

[@AirrowRocket]

How can you eat a little bunny rabbit? Smh.

[@aris1956]

But you should ask this question for any kind of animal, otherwise it is a bit hypocritical.

[@bobthestinky7369]

Vegetarian? If so, I think a channel about Italian cuisine might not be the place for you bud.

[@AirrowRocket]

@@bobthestinky7369 Now back to your computer games son.

[@bobthestinky7369]

@@AirrowRocket What are you talking about? You getting loopy on me?

[@purplestarowl89]

🥰🥰😍I L💖ve this channel 😢😢😭😭💓💓🥘🥘🍲🧀🍝🍲💓💞💕💕💞💜💜💜💜💜💜💜💞💞💖💖💖💘💘💝💞🧡🧡

[@8283Boiz]

❤

[@brendajames6075]

❤