The Problem with PASTA SALAD... and the Solution(s)

[@cmdvalle]

I love how Eva defined store-bought bread as "chemical brioche" 😂😂😂

[@Cicero82]

She’s not wrong though.

[@PastaGrammar]

😂😂😂😂

[@richardscibilia1451]

"Slimy White Slice" - Jennifer Patterson, one of the Two Fat Ladies.

[@michellen2325]

Not good, indeed.

[@Cicero82]

@@michellen2325 nope. At this point, it’s better to make more of your food from scratch.

[@pavek]

(Eng.) Barley = (Ita.) Orzo (Ita.) Farro = (Eng.) Spelt Different cereals :)

[@businessasusual9077]

@@Davesky19 orzo can be also a pasta shape but when you say orzo in Italy in most cases you mean barley

[@MichaelLaFrance1]

I've been watching Pasta Grammar videos non-stop all day. Eva has an encyclopedic knowledge of Italian dishes. It's very impressive. I'm astounded by the huge variety of dishes she whips up that come from so many different regions in Italy. Eva could easily publish a best-selling cookbook. I'd definitely buy it.

[@jpp7783]

Yes, I’ve said it before but it bears repeating: good cooks are common enough in Italy, but one who knows so much from so many different regions is a rarity, even there.

[@rraddena]

@@jpp7783 I agree.

[@lisadeluca5714]

I am Sicilian American, both parents all grandparents were Sicilian, my grandmother used to make the potato salad with red onion and tomato and fresh green beans. Red white and green! Delicious! Thanks for reminding me to do this with all my fresh veggies from the garden.

[@DD-hy1nl]

Those salads looks so good! My Nonna made Italian Potato Salad with String Beans with slice Red Onions..Add some olive oil, red wine vinegar, some oregano, black pepper and salt..Mix all together, put in the fridge overnight and you have a delish Italian potato salad! 😋

[@catherineyork812]

Farro = spelt ; orzo= barley. In Italian supermarkets you can get the simple grain or 'farro perlato' o 'orzo perlato' which is pearled spelt or pearl barley. Both farro and orzo, pearled or not, are great for making salads or alternative risottos.

[@gregmuon]

It's my understanding that Farro in Italian can refer to either spelt or emmer. When cooked as a whole grain, it's emmer wheat. Took me a while, and several failures at cooking recipes, to figure this out.

[@catherineyork812]

@@gregmuon that's right

[@JW-gl4yp]

@@catherineyork812 orzo and barley aren't the same

[@catherineyork812]

@@JW-gl4yp yes, it is. But you may be thinking of the pasta shape which in the UK and possibly elsewhere is called 'orzo'.That same pasta shape is called risoni in Italy, or at least that is it's closest equivalent. Orzo is also a coffee-like beverage derived from barley.

[@rosannapizza6402]

@@catherineyork812 YES! in the States too they sell a pasta thats oval shaped called ORZO and it is confusing to many.

[@javaskull88]

Sumac is highly underrated and overlooked, but it adds a fascinating depth or even earthiness to a dish. Turkish lentil soup wouldn’t be the same without it.

[@Hollis_has_questions]

I MUST have sumac and za’atar in my pantry. And caraway seeds, which I even put in my grilled cheese sandwiches!

[@Hollis_has_questions]

Would y’all consider doing episodes with (1) anchovy recipes, (2) sardine recipes, (3) nut recipes? Eva, how do you make YOUR bagna cauda? I love all of these salads, especially the one with black rice, avocado, pineapple, and shrimp!!! You even grated garlic - or was it ginger? - over the shrimp!

[@davidholiday4494]

Once again, Eva astounds me with her knowledge and cooking techniques. My mother (Napolitana) used to make pasta salads for us while growing up. I don't remember them being too soft - we loved them. However, she never made one with farrow or polenta. The bread salad and potato salad looked incredible - so nice to the the potatoes without being drowned in mayonnaise. The rice salad also looked amazing and the combination of fruit and avocado I would never have thought of. My former Sicilian partner - of 13 years - used to make insalata di riso for all special occasions but never used black rice - I really must try it - and YES - you gave some good ideas for recipes. Thank you both very much.

[@rasputinorco]

it is said "napoletana"; with "e" and lowercase. In dialect instead "napulitana". Kisses

[@giovedder1]

Hi David. I believe the reason why your mamma never made it with polenta is because polenta is more of a tradition of the North of Italy. Probably you are more familiar with pasta salad or rice salad which is (for the neapolitans) very different from what Eva made.

[@davidholiday4494]

@@rasputinorco Thank you for the grammar lesson - I need it!!! I can speak read and understand Italian but my writing is terrible!!! best wishes D

[@davidholiday4494]

@@giovedder1 I think you are absolutely right. Just a mistake on my part. I don't understand whyI forgot that!! Many thanks D

[@domenicoradogna839]

It cracks me up when Harper said "Boh?" like a real italian!

[@maggiescat3208]

Just discovered your channel. Your videos are fabulous and adorable! I’m a typical American cook of disgusting foods. At 56 with auto immune diseases (Hashimoto’s, high BP) from our poisoned food industry I’m always hearing “get off the grains” regarding my disease management. However, even Dr. Gundry says..”if it comes from Italy you can eat it” (paraphrased). He says he never suffers inflammation when traveling in Europe. THANK YOU Eva for sharing your recipes!

[@randomcole619]

Please tell me you know why?? GMO’s aren’t legal in Europe, in America they are everywhere… wheat, lentils, and cane sugar are sprayed right before harvest with roundup(active ingredient glyphosate), so the farmers can harvest sooner… glyphosate destroys your gut lining leading to ‘leaky gut’, if you decide you can eat grains as long as the recipe is Italian, you’ll never get better, that’s why people in keto and carnivore can heal, they cut out those poisons… you can help yourself by getting unenriched organic flour, only wheat on the ingredient list, and start adding glycine to your diet, it helps heal your gut… if you want to heal though, you have to cut out seed oils and all grains…

[@gohabs9]

farro is wheat(can be 3 types including 'spelt'), orzo is barley, orzo is also a pasta shape.

[@diocanaja]

the pasta shape is never really sold as orzo in italy, it's more common to call it risoni

[@lindab7384]

Orzo is barley???? I have never heart of it. The Orzo I use is Wheat, same as my Italian grandmother used. Where do you find Barley Orzo?

[@diocanaja]

@@lindab7384 no, orzo is the italian translation for barley. A field of barley in italian is un campo di orzo "barley orzo" is not a thing, it's like saying "barley barley", it's the same barley you can get anywhere else

[@diocanaja]

@@lindab7384 and this is also why we don't use the word orzo for the pasta that americans call orzo, we call it risoni (big rice grains) to avoid confusion with actual orzo which is barley

[@ginger942]

Orzo and farro are cereals not pasta shapes. You can make pasta by their flour, but if you use them in their original form they are a substitute of pasta.

[@skykingusa]

That ending made the whole video for me. 🙂

[@mikkileon6380]

When I’m having a rough day, or I’m just sad, and or I’m sick, I go to your KZbin channel and watch the two of you as long as I don’t have the stomach flu lol🤪. You just make me happy. My favorite place to be is in my kitchen. Now I am mostly cook Mexicana Comida. But I love to cook Italian. Often when I just need to make something out of nothing using whatever in my pantry, fridge and freezer, I whip up pasta and it’s always good because you can do anything with pasta. Watching the two of you just brings me so much joy. I love your chemistry, your relationship and your styles in the kitchen or on vacation lol. Thank you for bringing so much happiness to my life and my tummy🤤

[@zenarkia]

No joking guys, I'm passing through some real tough stuff right now like depression to say the least, but I keep binge watching you two all day, for days, with a smile on my face. Thank you for being you. ❤

[@rosannapizza6402]

LOVE it. One note: barley and farro - while similar and interchangeable - are not the same. Farro is a more ancient grain while barley is more cultivated.

[@beckydebassige8156]

Holy Moly MACARONI, Ava you are by far, the most AMAZING "authentic" Italian cook anywhere on KZbin. Since I found your channel, I've been watching non-stop. You have beautiful presentation and and a wonderfully delightful personality. I appreciate you so much. Harper is a very lucky Cowboy. Keep up your awesomeness! ❤❤❤❤🎉🎉🎉

[@jesmarkmikesell1957]

Eva reminds me of my grandma, she always finds joy in people loving her cooking. I can see that joy in Eva when Harper enjoys her dishes.

[@hildaovalle1455]

Those salads are just magnificent. Never have seen anything like them. Eva definitely has to write her own cookbook. Her recipes and methods are unique.

[@lottatroublemaker6130]

I found out that you can cook polenta in an Instant Pot. You just add the water, salt and polenta, then close the lid and let it cook. NO stirring! 👏👍☺️ When it’s cooked, you open it and find water and polenta separated, but all you need to do, is to vigorously whisk it to reconstitute, and voila, you have beautiful polenta! For me it’s real great, as I really don’t have arms to stir polenta, so it’s a godsend when I crave polenta fries (YUM!)! THANKS A LOT for great videos, Harper & Eva - from me in Norway❣️ 🇳🇴 🤗

[@60Airflyte]

Eva’s hair looks great! I love the color and her gorgeous curls look so soft. She’s always beautiful but she’s especially radiant… and the food looks great too.

[@elchicharron9503]

I missed the episode where we became neighbors. I'm not a huge fan of pasta salad but I usually find myself making a couple of huge batches around this time of year. It's actually pretty good, I stop cooking the pasta early so that when it absorbes the vegetable juice (lots of vegetables) it's just about right.

[@gw22]

Everything she cooks looks terrific, there's so much love in how she prepares the meals.

[@ceciliacarbonetabucchi4792]

My maternal grandfather's mother made fried polenta, delicious. Since she passed away, no one has matched that recipe. They are flavors of childhood that remain in the memory like Prust's cupcake.

[@dianapohe]

Not really related, sorry, but did they really translate the madeleine into a cupcake in English? They aren't even that similar 😂

[@ceciliacarbonetabucchi4792]

@@dianapohe the google tranlation do it. No son similares en lo absoluto pero no tenía la mas pálida idea de como traducirla de otra forma. Saludos Pohe!

[@rhonda6791]

Eva is so so talented I feel there’s something out there special for her. I don’t know what. But definitely a cookbook or what does everyone else think?

[@campcookhenry]

I’ll make the first salad,but no egg plant, this summer I’m making a salad a week, next week it’s Armenian potato salad last week it was Palestinian farmers salad, so Eva’s salads are in the lineup, thanks guys

[@pacman_17]

You guys are more entertaining than most of the food network shows. 🤣🤣🤣 Giada has got nothing on Eva 😁

[@mrkiplingreallywasanexceed8311]

Quite!

[@davidrogersundquist781]

eva by far is the best !

[@mynvision]

Farro is different from the round pearl barley I grew up with, and from other forms of barley here. I had a farro dish at a restaurant several years ago, and was immediately intrigued. I finally found actual farro (which is larger, nuttier and chewier), and immediately made a basic dish similar to the one Eva made, with onion, zucchini, garlic, chopped fresh basil, kalamata olives and pine nuts, basically what I had on hand that I thought would work. It was delicious, and I was hooked. But I ate it warm. I didn't know farro could work as a cold salad. Now, I do. :D I also absolutely love polenta, but I've not cooked it well myself. The first time I made polenta, I pretty much wasted it. I need to practice more. That fried polenta is already amazing, and the salmon and asparagus make it even better. I'm a bit wary of the panzanella, but I'll try it. That is, if we ever have any leftover bread, since it gets eaten up pretty fast when I get a fresh loaf from the bakery. I've always used the leftovers to make croutons (doesn't matter if I buy a French or Italian loaf), which I don't personally like, though I like mine so much better than the commercially sold stuff that passes for croutons, but everyone else in the household eats through my croutons in a day. The potato salad is definitely one I would love to have. American potato salads are just too rich, too much cream/mayo. Even when I make my own, I probably use only half of what is used in most recipes. But I really love this Italian potato salad, and have purchased it from delis. I will have to try this one. The last one is interesting. I don't like cold rice, but I know that black rice has such a nice, chewy texture. I think I've had a salad with it before, but I've mostly had a form of black rice in Asian dishes. Thank you, Eva, for all these dishes and for sharing your vast knowledge.

[@OrtiJohn]

Yeah, about farro there seems to be a minor mistranslation in the video: farro in English is called emmer, and actually indicates a genus of three different grains. Barley in Italian is orzo, and while it shares deep similarities with emmer they are actually distinct. Pearl barley, as you said, would actually be orzo perlato. For a salad, though, you can use both interchangeably depending on your taste.

[@TruthTroubadour-xi9cc]

I agree on the standard potato salad....too much mayo! Try a vinegar based Amish potato salad instead.

[@lindapalmer4515]

i have made this pasta salad recipe three times in the past 2.5 months. it is wonderful. my only quibble is that these are not roasted veggies, they are sauted! i have doubled the eggplant and use whatever i want to get rid of in the fridge. i made it correctly the first time. the second time, i couldn't find sundried tomatoes in oil at my store, so i bought "bruschetta topping" which is sun dried tomatoes, garlic, some vinegar... and added that. it's great. keep the good recipes coming!

[@mariaboletsis3188]

Salmon and asparagus w/ fried polenta...OH MY GOODNESS!!! YUM!!!

[@frederickpotthoff8893]

Anchovies tomatoes and stale bread salad. Heaven. Mmm.

[@mb0314]

Can’t wait to make the salads, they all look amazing! Never liked cold pasta salad in the U.S. we need to clone Eva, not fair that only Harper gets to enjoy this lady’s fabulous creations.😘

[@shelleyjohnston2537]

I seriously love you two birds 🌸

[@pietrobarile7110]

For the panzanella the bread soaked in water can also be squeezed and crumbled, to make it mix better with the vegetables: I believe that this is the traditional version of Tuscany, in which only tomatoes, onions and cucumbers would go (it was a poor dish, made not to throw away the old bread). However, this richer version must certainly be very good.

[@PastaGrammar]

Yes, Tuscan panzanella is much more of a soft, crumbled texture

[@slopermarco]

yes, only tomatoes, onions, cucumbers (optional), salt , olive oil and a lot of fresh basil. Nothing else! Then remember, to soak the bread in water and VINEGAR!! Vinegar is the secret of a tasty Panzanella! No vinegar, no Panzanella. Ciao from Florence (Tuscany). Marco

[@marcobiagioli3905]

Tempo fa ho fatto una follia, mi era avanzata mezza Simmenthal..... Incredibilmente ci sta bene.

[@robinsiciliano8923]

I just found you today and this is my first video…..in love with you both. Was married to a first generation Italian man for 24+ years. He and my three children have dual Italian/American residency. I’ve visited our Italian relatives in Calabria (Gerrace). Love both of you so much. Wow!

[@JPspinFPV]

I've been making polenta with my Nona since I was very young. We would always make an enormous amount. Some for soft polenta that night, some left for baking and frying in the next couple days. One of my very favorite bases of a dish.

[@alcyonae]

I can’t get enough of your chemistry!

[@sundok1]

if 3 minutes pass it will be not al dente anymore. such life wisdom, you are completely right!

[@juanba]

What a surprise guys! Some Juan made that dish some time ago and it kinda sounds familiar to me 😂 Miss you guys and see you soon!

[@PastaGrammar]

❤️❤️❤️❤️❤️

[@droidmandan148]

Out of ALL the videos I watch, involving couples, you and one other (Evan and Katelyn), always make me smile watching you too interact with each other on camera!

[@lencionibrenda3931]

Eva's hands make the food a work of art. True artist 🎨 🙌 👌 👏

[@jpp7783]

I fell in love with farro years ago in Italy-on one vacation I’d appear at the grocery store daily at lunch (the clerks called me “farro boy”). The only caution: there are different grains being sold, at least here in Canada, all called “farro” but in fact slightly different (probably slightly different species?).

[@nivescorazza4019]

Is there one you would recommend that you like in Canada

[@meganblasco2]

You can purchase farro online….it is worth the effort🤩

[@jpp7783]

@@nivescorazza4019 I’m sorry, I can’t. One smaller grocery chain near me, Longo’s, sells a good one. I can say avoid Metro; theirs was not so good. I found this weekend that Bulk Barn sells it and was going to try theirs but they are out of stock just now.

[@melkamutsegaye6943]

For me also potato salad is the winer and fried polenta asparegse and salmon the second winer. Bravo Eva Bravo!

[@kegugino]

Once again , I’m blown away with the farro salad. All of them really can be deliciously vegan for me. I have never seen Italian Black Rice ! Amazing ! Thank you again

[@linda7726]

Why hasn’t anyone picked up Eva for a cooking show?🧐 hoping they don’t miss out on Eva’s talent in cooking❣️

[@ruthlaird837]

I think her husband has already picked her up.

[@nathcascen473]

cos show business need idiot like gordon ramsey xd

[@LarryHatch]

Stunning. Will try them all. Mush is an issue even from real good delis. We always eat pasta salad immediately once it's chilled for 20 minutes (in the fridge actually). Raos fusilli (bronze cut in Italy), tons of Parm Regg (1/4 cup per serving), and good "Italian" salad dressing which contains olive oil, chunks of garlic and peppers. The zesty dressing and cold cheese cling to the pasta like a flavorful crust. We never have any left so that first hour is important for flavor and texture.

[@krisy-in-italy]

Love that one with the shrimp. I have some riso venere in my pantry. Tomorrow I will get the rest of the ingredients and make that. I always made pasta salad or rice salad to take to the beach with us when the kids were little. Brought back so many memories. Thank you! 💜

[@Chazferretington]

I agree 100%. Pasta salad is usually mushy and dreadful. I love that Eva brought out the panzanella, farro, crispy polenta, potato...all of them are delicious, versatile, and need to be more well-known. Panzanella is one of my all-time favorites.

[@MelvisVelour]

Sumac is a great addition to any savory recipe when you want to add a bit of citrus tang without having to zest a lemon. A good pinch or two makes a subtle difference in anything you add it to but you might want to be careful as I know some people like my husband can have a slight reaction to it if you use too much.

[@kaybrown4010]

I have to say that your potato salad is the best! It’s a genius recipe, with the pickled onions, capers, and olives carrying the acidic component. I made it tonight, served it over mixed greens for dinner and will undoubtedly make it repeatedly! Grazie! 😋

[@rraddena]

Ma Eva, 'a ricetta ri insalata ri farro era troppu bbooooonuuuu! L'ho fatta stasera e ho aggiunto delle olive siciliane e un pomodoro fresco del mio giardino. SAPPORITOOOOOO!!! Grazzii assai!

[@AmandaSmith-su6vb]

Panzanella is my secret weapon in the summer! I don't really follow any set recipe... I just throw in whatever summer vegetables I have too many of (usually zucchini and tomatoes, but I've thrown in green beans before, too). And to make it stretch into a few extra meals, I will sometimes toss it with mixed greens right before I eat some... so it's like salad on a salad. And always delicious.

[@kenferrari]

Love the channel! Production is getting much better - the audio quality has improved immensely. I miss the old soundtrack, though. Sometimes this almost sounds like a Caribbean channel. lol As for the food, we'll be trying a few of these soon enough! We're approaching Italy on our sailboat. We should be there within the month, and we can buy the ingredients straight from the motherland!

[@Concreteowl]

Burmese Tofu is like polenta but it's made with Chickpea flour instead of Durum wheat. Good alternative if you have gluten problems. I'm Vegan so replacing the cheese and salmon is a challenge.

[@cristinalivi-harris3267]

Polenta is made with cornflour, there's no Durum wheat in it

[@Concreteowl]

@@cristinalivi-harris3267 I sit corrected. Thanks. Every day a school day.

[@Njbudesa]

The farro salad is so elegant, healthy and easy. I’ll have to meal prep it for lunch!

[@rosannapizza6402]

my late mamma and papa made an Italian potato salad all summer long and always for guests and picnics and barbecues. Always gone right away no leftovers. How I miss it. boiled potatoes, then peel and slice/quarter chunk; shaved carrot, black olives, red onions, celery chopped and leaves, paprika or hot paprika povre from Italy (depends on who can eat what .... my dad like everything over spiced!) salt pepper and olive oil, mix gently but well. taste for salt and seasoning. the other recipe was boiled potatoes, again peel, slice this time. boil string beans, red onion.. salt pepper, lemon vinagrette or italian dressing you can even use from the bottle with tang or oil and vinegar. amazing.

[@gavrosaurus]

Bread and rice are winners, but rice is just spectacular!

[@bloemundude]

A good episode idea would be, "Eva's favorite non-American non-Italian dishes." Can she make Japanese, Indian, Mexican, and Martian dishes? Okay, not so much the last one, but your back yard resembles it.

[@markhellemans3440]

These are for me some of the more unusual recipes. I think I should try them, as usual 🙂

[@TheOutbackmojo]

Fantastic. I make these often. Sicilian Summer Salad is my favorite. Sicilian Orange and Lemon salad. Cut into tiny cubes, fennel, black olives, olive oil, salt pepper. Fresh parsley.

[@Spade1350]

Sourdoughs usually still have yeast, it's just wild yeast and lactobacillaceae doing the leavening instead of the yeast you usually buy for bread making.

[@luissolimeno5654]

Everytime I heard "Si Arper' I know an awesome recipe is coming. Legends.

[@lynnettehardy4533]

I like farro. It has a nice, nutty flavor. I made creamed hot farro for breakfast this morning and added chopped figs, chopped pistachios, and a drizzle of hemp seed oil. Next time, I'll go with olive oil

[@peterdecesaro5021]

Not only has Harper learned to pronounce "ricotta" correctly, I heard him say "Boh". Mamma mia, che piacere!! The transformation is proceeding by leaps and bound. Complimenti Eva. Oggi, ricette meravigliose. Grazie. Alla prossima.

[@Timeus80]

As far as I know... farro is spelt (but in the States it seems to be mentioned as "farro" as well, as if it wasn't that cereal) and barley is actually orzo. Both can be used to make "pasta salad", but it's good to know what cereal we're cooking with, isn't it? ;-)

[@runswithbeer]

I love pasta salad. My aunt always made it with rigatoni and mayo. One time it made me really sick. So I started making it with olive oil or pesto instead. Little pieces of cheese, ham, onion, bell peppers, pepperoni, etc, with cavatappi. I once used orzo, but it was too much like rice salad which I didn't find palatable.

[@GetMeAReubenSandwich]

I love the way Eva looks at Harper when he's speaking. Watch her eyes closely. Her eyes dart quickly from Harper's eyes to his mouth as he speaks. It truly is a loving gaze. So wonderful!.... And, I'm totally going to try that potato salad!!

[@yaggii]

The bread pasta just made me crave for some stale bread recipes from my country South (Alentejo, Portugal)... Not the most refreshing dishes but gosh how flavourful are they... 🤤

[@sylviamatthee8172]

The barley salad looks great, and obviously very good for you. Thank you.

[@TRamp94]

La panzanella è la perfezione nella sua semplicità!

[@annscarpa1058]

I love how Eva cooks everything and looks and I wish I could taste everything. You are a gem of a cook. God Bless. ❤

[@palnagok1720]

Love that hokey southern fried music with Italian cuisine

[@marcobiagioli3905]

Ciao, in the summer I make panzanella, farro's salad and octopus with potatoes, but also rice salad and cold pasta. For Harper:farro is the oldest grain, it was the basis of the diet of the Roman legionaries. Today I discovered a new use for ricotta, they make ice cream with it

[@dianapohe]

Omg the Laurel&Hardy ending (reference for Harper: Stanlio&Ollio) 😍😍 That hit me right in my childhood. Love you guys

[@rosiekaytrevino166]

Good morning Eva and Harper, thank you for sharing this amazing video. I can't wait to try this amazing dishes. Have a wonderful blessed day today. 🙏🥰🌹🤗🌼🌺

[@zigweegwee]

I never liked potato salad, either, until I found a recipe that called for red potatoes, purple onions, vinegar and green beans. I brought it to a friend's house where someone said it was exactly like his Italian mother used to make. Cheers for Italian potato salads!

[@dhanashri5661]

Eva is just soo Cute she was like "Do you think this would be bad ?"

[@brucetominello325]

So excited. We will see you in September 2023 for the tour in Italy! Can’t wait!

[@PastaGrammar]

♥️♥️♥️♥️♥️

[@hildaovalle1455]

I love how you interact with each other to present a different cooking show. Love you both ❤❤❤

[@mikedipeppino2248]

Since many folks bring salads to a picnic or put them out for guests at gatherings, remember to keep rice and potato dishes well-chilled while serving or above 140°F for hot dishes if the dishes are on the table for more than a hour or so. This is to prevent the growth of listeria, and it cannot be killed once it starts to grow without temperatures that will also destroy the food.

[@nanettedavidson8949]

This is an incredible amount of wonderful recipes for one video. How do y'all do it? Can't wait to try them all. Love your approach. Both of you offer so much.

[@drmarx999]

Brilliant as always! Harper, welcome to the wonderful world of barley. When I discovered this versatile ingredient a few years ago, I said, "Where have you been all my life?" It also makes a fantastic risotto. "Honolulu Baby?" From one of Stan and Ollie's greatest films, "Sons of the Desert." Your love of great cinema is showing!

[@cosmothewonderdog8602]

I would eat that barley dish in the spring or fall but not summer. Too heavy and I want my vegetables raw or barely cooked. Orzo makes a great pasta salad. I add red onion, blanched asparagus, red pepper, celery, halved cherry tomatoes, blanched spring peas if available. Dress with evoo, white wine vinegar, fresh dill and/or parsley, salt and pepper and top with good feta. Everybody loves it, including me who hates pasta salad. The trick is to cut the vegetables small to blend well with the orzo and not overdress the salad. The black rice recipe looks amazing.

[@jebarijihed]

That is yummy! The more I see Eva Italian recipes the a rule shows up: every single recipe which is no pasta what is boiled in Italian cuisine is steamed in Tunisian cuisine. I'm just surprised at how similar both cuisines are.

[@victorinosparkajen9405]

during the summer, sometimes gramma would boil barley instead of make rice and make like a barley bibimbap with kimchi she had made several months prior. after she took out the barley from the cooking water she would melt a little bit of honey in the hot cooking water then put it in a pitcher and then in the fridge to chill and that was our summer time drink. during winter we would drink the warm barley water as tea.

[@Orpilorp]

Hi! Jane here. The salads all look lovely! If i try to make them I will have to make a slight adjustment as I am unable to digest starch. But zucchini and spaghetti squash will be my replacements. Thank you.

[@juliejones7358]

Hi Eva and Harper. I watched your vlog today and was so inspired to make every one of your dishes, that I went out and purchased all of the ingredients (all except the provolone cheese because apparently they don’t sell it in the U.K., but I got an alternative instead). When I got back I decided to make the barley recipe and I have to say now that it was amazing and very delicious indeed. It was definitely moreish. Thankyou 👍🏻

[@gabriellad1725]

No wonder Harper married Eva! Absolutely delicious recipes - I can’t wait to have a go myself 😉

[@Sarah-zg5qs]

Faro is a variety of wheat berries not barley but both makes great salads. Faro is grown in warmer weather and wheat berries are grown in colder weather, Wheat berries and faro can be made into flour, by processing them in a flour mill. Barley is totally different altogether I love Panzanella!

[@natviolen4021]

I adopted that rice salad right away. It will be difficult for me to source venere but I can get some longgrain black rice which isn't starchy either. And btw. if you use black beans in stead of rice, the dish almost could be Cuban 🙂

[@jeanneamato8278]

You never cease to amaze me. I would love any and all of those.

[@Jeff_PNW]

Haha, the unspoken yet obvious competition for the tastiest bits. My wife & I do this too. Counting of bites is involved but not mentioned until the very end when one of us invariably says something like, "Wait, did you get 6? I only got 5." 🤨

[@ArmadilloGodzilla]

I always give my wife the best bits. She is worth it.

[@elenacottica386]

I never liked pasta salads. Mainly because the pasta would be cold and I only like it warm. But rice salad is just the best! When I was younger we always made it. We used normal rice though, not sure what trick mum used to keep the rice apart, but it worked! We added olives, hard-boiled eggs, cut pieces of sausage, tomatoes and a bit of mayonnaise. They all look wonderful, I'll make sure to make them these days for my family

[@nodezsh]

Here in Chile, we fry the rice in oil, which turns the rice clear. Stirring constantly until the rice turns opaque, the rice will no longer stick together. After that, keeping the rice al dente is a matter of how much water you use. But the rice will never be sticky after frying it this way. Also, like Eva does, you can boil the rice in loads of water, as opposed to the usual method where you add just enough. I'm guessing the starch dissolves in the water instead of clumping all the rice together.

[@ilab.9940]

She probably used a variety of rice called "parboiled" which we typically use to make salads, it remains always al dente and doesn't get sticky. The black rice (riso venere) that Eva used is kind of a modern take on the traditional dish 😄

[@ufopsi]

Con il farro mi hai aperto un mondo di idee e ricette. 😀 Con questo caldo, non mi va di cucinare carne e pesce e il farro è un’ottima alternativa da portare al lavoro. Grazie Eva! 👍

[@rowane6838]

Love farro....makes a great alternative to rice in a risotto. Ancient ancestors food!

[@anvi3728]

A casa facciamo l'insalata di farro con frutti di mare, tonno, uova sode, pomodorini e olive 😊

[@sherizaahd]

We make a pasta salad with shells, and the pasta doesn't break apart or get soggy or whatever. At least, not when you don't over cook the pasta, plus we eat it too fast for it to be sitting around very long. Oh, and we found that if you use higher quality pasta then it pretty much is magic and stays better longer, which we found out when we tried rustichella d'abruzzo the first time and made a dish that's kind of a pasta salad. I did make your Insulata di Riso for my wife's birthday though, it was really good, but I couldn't get parboiled rice.

[@FrazierMtnCheese]

Bravo this is my favorite channel for real Italian food. You both are awesome. Thank you 🙂

[@rickclark1372]

Disputably the best cook on the internet with indisputably the best hair.

[@Beccasculinaryadventures]

Great variety of recipes in this video. I love it, thank you!!