The 5 Delicious Ways Italians Make Broccoli Pasta

[@PastaGrammar]

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[@Shauma_llama]

I love pasta, I love broccoli, I'm going to try them all. If I can't find garum, will fish sauce work?

[@sweeney60]

Parents who have trouble getting their kids to eat broccoli need to watch this video!

[@inga6194]

Идеи хорошие, но кто так рецепты подаёт...

[@eyechartny]

I'm sure I'm not the only one when they heard "garum" said "We need an episode with Max Miller and Tasting History"! Max and Eva together...joy!

[@MelvisVelour]

But no hardtack....clack/clack😆

[@schale8051]

Definitely my first thought 😂

[@frederickacerra7766]

I heard of Garum for sure. the way you incorporate the broccoli into the sauce was very new to me. It would be really hard to pick a favorite out of all Ava made. But like Harper I love sausage so I would have two bowls of that one

[@yasladakaya]

That would be an interesting combo😅

[@telebubba5527]

YUP, same for me!

[@zxs7170]

Eva is an encyclopedia of recipe’s. I’m so impressed by her knowledge and execution of, what seems like, endless recipes from all different regions of Italy. I love the authenticity and the style of your videos! You’re both a joy to watch…great content! 👍🏼💕✌🏼

[@mitch9651]

I am Italian, and I am also impressed by her knowledge of recipes! Every region has its typical dishes and secrets, and she knows them all!

[@BlockTechGold]

My 4-year-old loves broccoli is is about the only green veg he will eat. While we watched he just kept saying, "Ooh my WOW! While asking me to make these for him.

[@Gholdenbro_]

that's so CUTEEEE T.T

[@grethi8110]

rido fortissimo perché ho appena finito di pranzare, ho preparato una pasta con broccoli, acciughe e peperoncino da leccarsi i baffi. contenta di sapere che siamo in qualche modo telepatici!!

[@PalmSpringsPatriot]

We ate this growing up because back then it was inexpensive. When my mother cooked it was the the Puglia style because her parents were from there. When my Sicilian grandmother made it we got the Sicilian version. All so very good. We also ate pasta with Cici on Fridaysback int he day.

[@SopranoPizzaJMFNJ]

In my area of Jersey Broccoli & Cavatelli is popular. It’s Usually done with garlic, olive oil, pecorino Romano cheese & some crushed red pepper flakes.

[@GafAgro]

Honestly I've always liked pasta and never really thought about it other than being a quick meal I can easily cook for myself. So discovering this channel has been a revelation not just in regards to pasta but Italian food in general. I am mildly obsessed with all these pasta recipes now. I treat pasta with the respect it deserves now

[@42218102742]

That's so awesome and why I love this channel. Not only are you respecting the pasta, but you're treating yourself with the respect you deserve too! Cooking well for yourself is so important ❤ this channel reinvigorated my love of cooking and taught me the importance of this element of self care. You just FEEL so much better when your food is better. ❤

[@doloresdsmith]

I just love how much I’ve learned from watching you over the years. Who knew Simplifying things with quality ingredients will always give you the best outcome?

[@injunsun]

My late husband, that's who. If I had a dollar for every time he told me, "You put too much sh*t in stuff," I would have had enough money for a proper funeral. He was usually right about that, but I got some things in sometimes that worked well, and we learned from each other. Our cream of potato soup, often with sour cream, or cheddar added, with my soy milk, and his cream, me sneaking in thyme and sage, us seasoning it with black pepper and salt, and either peas or broccoli. I tried to make it once after he died. It wasn't "ours." I went Vegan. Now, I get to learn new ways, and hopefully, the simple will lead me back to the good again. I get inspired here, in spite of a lot of their stuff being for Omnivores.

[@Nope-t5l]

She seems to be a real gem. A nice lady and a great find. The two of you together are so entertaining and the information your channel puts out is great. I always look forward to the next video. I've learned a good bit. Looking forward to whatever Christmas recipes you come out with. Thanks for all the hard work. I stumbled your channel sometime early last year and have been a happy subscriber ever since.

[@PastaGrammar]

Glad you found us! ❤️

[@ps5801]

I used to make a pasta with (usually) a package of frozen broccoli cooked with a clove of garlic with the germ removed, blitzed with the stick blender. Add a touch of lemon juice and a bunch of zest, serve with penne rigate and Parmigiano. It's really good, and I don't even care for broccoli. I haven't made that in ages. Now I have six recipes to try.

[@erzsebetkovacs2527]

Mine started out as an Italian recipe (I think Sicily), with necessary substitutions due to availability of certain ingredients. Now, I make it with smoked small fry (canned in oil), walnuts, raisins, a lot of powdered coriander seed and of course, the broccoli florets.

[@Beck-u7g]

Great recipe! Thanks!

[@dbarlotta]

I am a second generation Italian American. My mothers family came to America from Napoli and my fathers family from Castellammare del Golfo, so I grew up with Neapolitan and Sicilian cooking. My mothers brother married a Calabrese, and she was a wonderful cook. I’ve travelled to Napoli and Sicily many times and love all the food. I made your Sicilian version first and really enjoyed it. I’m a very big fan of your channel. Grazie mille!! D Sono un italoamericano di seconda generazione. La famiglia di mia madre è arrivata in America da Napoli e la famiglia di mio padre da Castellammare del Golfo, quindi sono cresciuto con la cucina napoletana e siciliana. Il fratello di mia madre sposò una calabrese e lei era una cuoca meravigliosa. Ho viaggiato a Napoli e in Sicilia molte volte e adoro tutto il cibo. Ho fatto prima la tua versione siciliana e mi è piaciuta molto. Sono un grande fan del tuo canale. Grazie mille!! D

[@dianamartin9558]

We are in balestrate now. I’m thinking about making gone of these since it’s February. It gonna be hard to pick one.

[@azvalleybbqsnackshack5747]

The most disappointing part about this channel is that I just discovered it. Huge fan already and looking forward to trying your recipes.

[@CarolynParsons-mv1ji]

Welcome to Eva’s world of spectacular Italian cuisine! She’s a fantastic teacher and makes all the recipes very understandable. I’ve tried a few and I couldn’t believe I had made them myself! They tasted amazing and I’m pretty much an advanced beginner. They have a brand new cookbook coming out very soon that I preordered and I’m sooooo excited to get it!

[@RetroFab]

Toasted breadcrumbs make everything better! Sicily all the way 😉

[@silvanaspagnuolo3029]

Tonight I'm making your CALABRIAN BROCCOLI PASTA RECIPE. My parents are both from Cleto Cosenza Calabria (they have both passed) I remember my mother used to make a very similar dish like this at Christmas. Thanks for sharing your fantastic recipes. ❤❤

[@TheFatGandalf]

My grandmother and mother used to make broccoli and rigatoni with garlic and olive oil. I hated broccoli but absolute loved this dish.

[@charliezicolillo]

My bisnonna made this for me when i was little.She was from Barletta a town in Bari,Italy.I love all kinds of Broccoli.

[@lisabishop6266]

My quick easy go to is frozen cheese ravioli, frozen broccoli florets, butter, olice oil, fresh black pepper, tons of garlic and parm. You can add crushed walnuts or pine nuts too. Cook the ravioli n broccoli together until almost done, drain and keep warm. Melt butter n EVO, add crushed/minced garlic, saute . Add ravioli/broccoli back to pan, add parm cheese and stir w/out breaking the ravioli. Add more butter, parm, EVOo as needed. Stir in toated chopped nuts if using. Taste, adjust and enjoy! I have a lot of friends who love when i make this. Oh, save some ravioli/broccoli water for thinning and creaminess

[@dpistoltube]

I love seeing you and Vincenzo making versions of this. My grandma's mother made what we call pasta broccoli, she passed it down to my grandma (born 1922) grandma passed the tradition to us. When I was a kid in California No one else I knew ate this. They loved it if I let them try it. Pasta Broccoli has got to be a very old dish. My Grandma was sicilian, but she didn't make PB anything like your sicilian version. I would love to try them all though. Thank you

[@jmei46]

Just made Pasta with Broccoli last night, but I only boil the broccoli for 3 minutes before I add it to a pan that I have olive oil in and have slowly roasted some minced garlic in it, then do the spaghetti Or penne in the broccoli water, then add it to the broccoli pan when done, salt, pepper and plenty of parmigiana 😘

[@patma2929]

Cara Eva..la pasta con i broccoli e la salsiccia la facciamo anche in Toscana ma invece delle orecchiette usiamo i pici bravi per quello che fate per i prodotti italiani❤

[@fildefaite2449]

Wow! I love pasta with broccoli & Cavatelli, as an Italian born in Apulia who immigrated to the USA (as a tot); it was my mother’s signature dish…. I love all the dishes you made Eva, grazie! I love your channel & the both of you make a great couple. God bless you both. 😊❤

[@annamariam1175]

Hi Eva. I am from Basilicata and love to watch the two of you! My son introduced me to your videos and I have been hooked ever since. Love the two of you together and love all your recipes. The ones from today are wonderful and u did a great job with our version of pasta e broccoli. Thanks for thinking of our beautiful region. If u ever find yourself near Potenza please get in touch with me so I can get you some caciocavallo podolico. I remember one of your videos about your odissea trying to find a place that sold caciocavallo podolico. Keep up the great work. P. S. Say hi to Chef Alfredo, wish you two did more videos with him, so very funny!! Love u guys♥️

[@cheezybry74]

Grazie per questo video, Eva e Harper! Un’amica di Firenze m’ha fatto un piatto di pasta con broccolini e fagioli molti anni fa, e non l’ho mai dimenticato, ma non ho mai provato a farlo. Sono così contento di vedere una ricetta simile qui! Il mio marito è vegetariano, e ho comprato gli ingredienti oggi! Vi farò sapere come va! Buone feste, Bryan di LA

[@salocin911]

watching you two interact whether off camera or on really fills my heart with such great joy. there's a saying that I've heard growing up as an Italian-American "Cent Anni" for toasting a couple's longevity together. And I certainly wish that for you guys. your joy to watch. I may love how you've evolved. the channel over time. have been a long time subscriber. I hope to visit your Italian restaurant restoration, in Italy one day and bring my son Luca with me. grazie mille Nicola from Tucson 🌵 AZ.

[@PastaGrammar]

Thank you so much for your kind words! ❤️

[@gianlucabaldissone9830]

I am absolutely here for Harper's glow up, as well as the delicious pasta as usual, bravi!

[@kantemirovskaya1lightninga30]

Love THIS episode... and especially the end. When I lived in the Naples area i was always told by my friends mother to select the best pasta for the said dish... like penna for proscuitto/peas which allows the peas to "hide" in the penna. It must be a southern italy thing because Eva points out the chickpeas hiding in the pasta... I love it!

[@bobskiba5176]

i couldn't wait to make the Sicilian broccoli pasta. I'm licking the last of the bread crumbs and broccoli sauce from the plate as I type. It's one of those dishes that are much more delicious than you would expect from such simple ingredients. ⭐⭐⭐⭐⭐

[@catzee4720]

my family is from Campania region and moved to ny a long time ago but never left their heritage and I grew up on the broccoli pasta and yes they love the grated cheese. My father when he was alive and used to visit to Italy, there are parts of Italy that get outraged or maybe I should say, confused, that you want the grated cheese on things like clam sauce and pasta etc...LOL but yes Campania is like the best food to me. So much LOVE. I loved the roasted peppers in garlic and oil too, also Pasta fazooli, strufolli with honey, I could go on..if that's how you spell? LOL They are from Benevento and Avellino. She reminds me of home, going there this Christmas!

[@PastaGrammar]

Pasta e fagioli! 😋

[@catzee4720]

@@PastaGrammarYes!! Very good meal. High in protein as well and delicious 😋 And we used to make a lot of cavetelli and broccoli. My baby boy could eat that mashed up broccoli when he was little. He loved it with the garlic too ❤

[@denniscontino6165]

"Pasta e fasuli" comes from the local dialect.

[@catzee4720]

@@denniscontino6165 Yes, that's how my grand ma ma would say, oh how I miss her!

[@DD-hy1nl]

I made orecchiette with sausage and broccoli rabe and garlic, bit of hot pepper flakes and olive oil and some pecorino Romano cheese...Delish! 😋

[@abayifo]

I think one of my favorite things about this channel is how much Eva loves food. That last dish with her favorite pasta had her dancing in her chair! I can't/don't eat pasta anymore, but I love watching your channel!

[@bsteven885]

Since I absolutely LOVE Broccoli 💕🥦 now I will have to eventually try ALL of them! 😋 They look relatively simple to make too (just need to gather the pasta shapes on the next shopping trips). Eva & Harper, thank you for these creative dishes and wishing you all a great week!

[@charliezicolillo]

Hi I grow about 12 different kinds of Italian peppers.I have send you guys some next year.

[@billboth6572]

Eva, hearing the delight in your voice makes my day! ❤🇮🇪❤

[@rogercarroll8764]

I've made something similar to the Puglian pasta, only with spinach and sweet sausage.

[@gracehesketh9928]

Of course, "Calabrian is the best!" My mother used to make a version of all of these dishes. Every dish that you make looks amazing. I get so much joy from watching you cook. Thank you.

[@diannaelbrader1282]

Would love to see a biscotti-coffee episode

[@Kelvallontan]

I just did the sicililian take. It was awesome. I didn't have tomato puree, so I reduced/cooked one chopped tomato into a paste. Close enough. Thanks a lot to both of you.

[@vstier1]

Always a favorite of mine! But I never knew about the other regional recipes. Although my family is from Sicily, the first pasta Eva made came the closet to the one my family made, except spicy pepper was added. I’ll enjoy trying these other versions! As always, enjoyed your video! And Eva’s amazing cooking skills! ❤

[@SpectraMakesMusic]

I often make a pasta similar to the Puglian one that I learned from a Gennaro Contaldo video, it's one of my favourites 😋

[@uncopino]

my favorite one is orecchiette, but the fresh ones (or even dry but they have to be white, meaning that the hydration of the dough and the drying process is different from the one normal pasta goes through), soffritto with anchovies, garlic, chilly peppers and capers, same process as the recipes evaporated made. they reach their peak when you have them as leftovers because, if you reheat them in a pan without stirring, the ones at the bottom become kinda crispy. omg i’m salivating just thinking about it

[@henrifischer1119]

Only familiar with the Sicilian one, but it rocks - even without the toasted bread crums. Very cool episode.

[@Luigi_NDLN]

Nice, however in Sicily there’s pasta coi broccoli arriminati. It basically consists of mixing the broccoli-based condiment, onion, raisins and pine nuts, colored and perfumed by saffron and salted sardines. All accompanied by a sprinkling of “muddicca atturrata“, that is toasted breadcrumbs. :)

[@extremathule982]

👍👍👍

[@wendy-annpoorter1799]

These looked so good! I will try my hand at these (the ones without fish or chickpeas as sadly I have a few food allergies)

[@nikiTricoteuse]

This was so timely. Yesterday I harvested probably my last pick of Broccolini for the season - it's almost summer here. I always use them to make the same thing - orecchiette with broccoli/ni with chilli and garlic, topped with parmesan and toasted breadcrumbs but, l'm definitely trying one of your recipes this time! Probably the Sicilian one as l made hummus with the last of the chickpeas and because, here in Aotearoa New Zealand, l have no hope of finding sausage or dried peppers like the ones you used. Also, any excuse to add anchovies to something works for me. 😊

[@Jenn-RH]

These recipes look amazing. I would love if you two could do videos on your favorite vegetarian recipes and another on your favorite vegan recipes. These would be much appreciated. ❤

[@futuredirected]

I really wanted Campania to win, for once, because my people are from Campania. So I give Campania an honorable mention for simplicity and being most broccoli-forward. But I’ll be making the Calabrian for Christmas Eve (for the non-fish-eaters in my famiglia). ❤

[@gypsymiller3683]

I recently ordered seeds for Natalina di Fasano Cima Grande brocolli from Puglia (Baker Creek Seeds). Haven't planted yet, but how fortunate to have an authentic recipe to try when they grow. I have 5 other varieties growing currently so I will have to try all of these!

[@karenmar1529]

I'm not sure if this is an authentic Italian dish but I love cavatelli and broccoli with a olive oil and garlic. All of Eva's dishes looked delicious but I would really like to try the last one. 😋

[@lorieianni6750]

Þhey all look delish Love pasta e broccoli we are from Cosenza living in Canada, but we make our pasta e broccoli a little different. It's similar to the first one but we saute chilis and a crushed garlic which we remove then we add less water to cook the broccoli because we will keep some of the water to keep the dish a bit soupy and we crush most of the brocoli but keep it chunky.. We cook the ditali pasta separately, drain it, then add the pasta to the broccoli and add the grated Parmigiano to the plate. It's not exactly a soupy but it is a bit soupy. Sometime we even add carrots. We don't usually add tomatoes but we may add a scoop of left over sauce if we have any. I grew up on this dish and so did my kids we still love it.

[@wendywyatt8563]

OH MY!!! i made the Calabrian pasta this afternoon. Granted I did not have the fancy pasta you had so I used plain spaghetti and I didn't have any fresh cooked chick peas so I used some leftover white beans I had. IT WAS SOOOOOO GOOD!!! The recipe was super easy and I really didn't think it would be that good but making it again tomorrow and it is going in my recipe stash. THANKS!!!!

[@kurtjohnson4816]

I make a few pastas with broccoli, and I like to keep a little broccoli in the water to overcook, to become part of the sauce; but I do prefer to have pieces of crunchier broccoli to chew on.

[@drzlecuti]

Fantastico--grazie per le sei gustose ricette. I started having broccoli with pasta years ago, but it was pretty simple-minded. Chop the broccoli, saute with garlic and maybe onion, add crushed tomatoes, herbs, and seasoning. Now I'll try these versions.

[@crickett3536]

Oh good, a recipe that can use that modern Garum my partner bought! 😂. I can't eat a lot of broccoli at a time, so I will try one of these sauces that uses less than I normally seen served at once and see if that helps! My family likes broccoli but I'm the cook, so you can guess how often they get it!

[@cindyfaust7344]

Loved these recipes !, I also received my giant food “tweezers” and am loving them!❤❤❤

[@petraliverani1247]

When I was growing up my father used to cook leek with Italian pork sausage and broccoli and red wine (we simply didn't have white wine) just by itself not on pasta and it was one of my favourite dishes. I dont eat meat anymore so the first one I'll try is the Calabrian one. Thank you, your shows are always fun.

[@annamariagrieco6202]

I am from Puglia and I make pasta with broccoli and pancetta also I like the one with the peperoncino😊thank you for sharing does recipe

[@axsheldon]

I love these recipes. My mother made a rigatoni with broccoli and a small amount of pepperoni soup.

[@nocount1]

Even though you disrespected the spirits of my 2 sets of Lucanese great-grandparents by interrupting the Basilicata story with a mattress commercial, your vid is fantastic! 😎

[@seanlodge6532]

I have been on the hunt for heavier vegetable Italian dishes. I can't wait to try these recipes! Thank you!

[@joealta3450]

@pasta grammar - from a small hamlet south of Cosenza in Calabria..... One of the favourites in the new world.... Boiled rapini with hunks of cured meat like soppressata or cappollo.. Definitely local olio.... then dip in crusty, dried bread into the liquids. Calabria is awesome!!!!!!!!

[@samhartford8677]

I'm binge watching Pasta Grammar as I am going to Italy for three weeks and will be in charge of cooking food at the airbnb. Thank you for this amazing channel!

[@brianhiggins4832]

Here in central NY, most folks refer to orecchietti as hats, (also heard it called UFO's) while there is a huge Italian population in the Frankfort/Utica area, broccoli w/hats is pretty popular but its just finely cut broccoli, olive oil, pasta and Parmesana Romano, while it is a delicious favorite to alotta folks, its nowhere near as good as Ava's recipes, we'll be tryin at least 1 of these soon, brother, you are a lucky man to have that beautiful talented woman with you 👍

[@lillithanne9704]

This is what I grew up eating. Thank you Ava (you too Harper😘) I can't wait to make your eggplant parm Harper...soon as I get some pretty eggplant!!

[@als.2983]

I am from Puglia and I grew up on this version. It is terrific. But, simple is best. The Campania version is so simple and so flavorful it is the one I would reach for first. Creamy broccoli sauce is out of this world good.

[@Hastdupech8509]

It's amazing but I prefer it a little bit more soupy. Perfect for cold times, and also a bonus as the parmigiano melts in the broth/soup/water call it however you want. God I want some broccoli pasta now

[@tangoangel2782]

Broccoli pasta is awesome. I’ve tried the first before, will try the rest of the vegetarian ones you made. Thanks!

[@Anesthesia069]

Wow I love all these variations. Particularly the Calabrian version because of the chickpeas. I would love to see more chickpea recipes.

[@shawnpuller5219]

I made the orchiette with sausage and broccoli today. Soooo good. Love the channel!

[@jpp7783]

I notice Eva uses the crowns only. Is there any reason the stems can’t be used in these dishes, and is there anything special one must do in that case (other than perhaps giving them a head start in cooking, since they might need more time than the crowns)?

[@BigAndTall666]

Cabbage stalks are stringy, lol, "brassica oleracera" (garden cabbage the plants are called). 😮

[@ps5801]

@jpp7783 If you thinly slice the stems they will cook at about the same speed as the crowns. They have plenty of flavor but, of course, they aren't as green, so can tend to make the finished dish much less green.

[@MT-kr8cn]

....as always, wonderful dishes together with the highly skilled Eva teaching us the very best of all pasta dishes. I eat a lot of broccoli when the season is around. I would try all of them and enjoy them all. Grazie mile!👌😍

[@ekehengeveld3895]

Super nice idea to show seasonal videos!

[@fabricetremblay9023]

Excellentes recettes. Merci à vous deux! :-)

[@colleenloffredo7895]

I’m trying the one with pepperoni chruska first!, but I’ll be doing them all in time❤

[@a1hindes]

I've only ever made Alice Water's long-cooked broccoli as a sauce for pasta (both with and without sausage), so I'm excited to try these versions! I adore chickpeas, so I'm definitely starting with the Calabrian one -- thank you!

[@ESLMadeEasy]

W la Lucania ❤ Thank you for showcasing Basilicata - btw, watching your video on your hunt for caciocavallo in Basilicata was amazing (I’m from Canada but moved to the region when I was 22 and lived in a small town there for 4 years) ❤❤

[@loveyourwaifu1035]

i'll be trying to make the Puglian one! it looks absolutely amazing and as a meat lover, it spoke to me the most

[@littlelomaricafarm7302]

Great channel. I have been loving watching you both cook and eat. I have been getting some great ideas for dinners to impress my family. Thank you!!

[@lafidala.1726]

That is so cool that he healthiest version is also the tastiest! At the beginning of the video i was a bit disappointed because there was no protein in the dishes. Turns out i was wrong and i just had to wait until the end!

[@tammyellison735]

My grandmother is from Triaggino. Our broccoli pasta was olive oil, garlic, anchovy, and a bit of tomato broken up. She didn't like any pasta that was "heavy," so she always used a thinner spaghetti. My dad was impressed that my new husband loved this dish; it helped that he was a doctor, too.

[@gracielicastro9731]

Sei una bravissima chef thank you ❤️🎄🏡

[@snow40741]

You just gave me ideas of how to combine broccoli with pasta...now to see which recipe to try first...thank you!

[@Idamalicious]

I love that the calabrian is naturally vegan - will definitely try it!

[@krisy-in-italy]

Pasta e broccolo. My MIL always used the Roman type broccoli, not the type you used and yes always with ziti. I just made it myself on Thursday and called her (she is 93 now) to tell her how much better she used to make it than what I did. ❤

[@Loke2112]

You had to pick the Calabrian even know the Sicilian was better but trust me I understand... I've been cooking pasta and broccoli all my life. Only I prefer to just cook the broccoli until it turns bright green then into the olive oil for a little char. Crushed red pepper and garlic are a must as are sautéed fresh shrimp, a splash of white whine and a butter kiss. I will try the Sicilian version for sure.

[@antoeckhart]

Eva, peperoni cruschi is a tradition also of some northern Calabria towns. In fact, a powered version called zafaràna pisàta is used in different dishes.

[@jammasterjay4298]

I make your at home pizza dough all the time! The crust is perfect!

[@juliabishop1408]

I'm a big broccoli lover ❤🥦 Can't wait to try some of these out sometime 😊

[@Bxr12]

This is a great reminder that broccoli just doesn’t have to be blindingly hot seared and finished with sesame oil. I’m not broccoli’s biggest superfan but I love it when it’s charred or tenderstem broccoli seared with garlic and lemon. These are great alternatives and quite honestly super fast midweek meals as well

[@enviromad]

you make me so hungry i love your work thankyou

[@timothytikker1147]

Ok, now I know what I'm going to make for Christmas Eve dinner!

[@hiddentruth1982]

I had never heard of garum till tasting history did an episode on it. I would like to see the two of you colab with him. I think it would make an interesting episode.

[@luciennedespota909]

Fabulous vid! I'm Pugliese so how could I go wrong watching this? Please do a taste test of panettone, if you can. Maina and Bauli seem to win a lot. Wondering if you guys have other favs!

[@rpowling]

More garum recipes, please! Very interesting ❤

[@ImTheDudeMan471]

Any pasta dish with bread crumbs reminds me of my mother❤

[@catherinedavidson7145]

Years, and years ago, Broccoli was always sold as Calabrese, certainly in Scotland. Is one from Summer and one from Winter? And, do you ever use perennial Broccoli? Finally, are Broccoli and Cavolfiore interchangeable, or are they always entirely different dishes? I loved this video. Perhaps I can persuade a Broccoli hating vegetarian to enjoy it!

[@Mardoer]

Wow, these recipes look great! I made the one from Puglia with sausage tonight and it’s delicious! I’m going to try them all/ I love broccoli! And they look so healthy too! Thanks for the excellent tips! A fan from Canada.

[@roseconklin5392]

Thank you Harper and Eva for some more pasta delights!

[@greatboniwanker]

Is that why I crave broccoli in winter?

[@TheStammzilla]

Ok, I just discovered your channel recently and so when is the restaurant opening, because I'm so there! 🎉😂

[@wptenor1]

I am new to this channel and really enjoy the authenticity. My question is…..what is the name of the long tubular pasta shape that was used in the Calabrian recipe for broccoli pasta, and can it be purchased in the US or online? I couldn’t find it on Amazon.