Search for:
#57 of forgotten italian classics: trainata di surbo
Cooking

#57 of forgotten italian classics: trainata di surbo

By



#57 of Forgotten Italian Classics: Trianata di Surbo (Puglia)

When the bread came out of the oven, people in Surbo didn’t stop cooking, they made trianata. Potatoes, onions, tomatoes, olives, and short cords of dough baked in the leftover heat. My version used farm onions and good olive oil, and when it came out golden, the smell said everything.

Full recipe, story, and tips coming soon on Substack (link in bio).

#trianata #pugliafood #surbo #cucinapovera #italianrecipes #forgottenitalianclassics #slowfooditaly #southernitaly

31 Comments

  4. @marcoac-sx6lq

    The Italin cuisine may easily be the most varied in the world, for sure it has the most variation per square meter.

  7. @greenskullwho

    bro ti giuro che passo su YouTube circa 60 ore a settimana.. un canale di cucina come il tuo non l'avevo mai visto.
    tanta tanta roba.. complimenti

  8. @Becca04927

    🇮🇹

    Amico, sono italiano e volevo solo dirti che adoro questo tuo format in cui cucini piatti tradizionali italiani per fargli conoscere anche all'estero!

    Se possibile, mi piacerebbe contribuire suggerendoti la ricetta di una zuppa italiana che potresti preparare in un futuro video.

    Questa zuppa è tradizionale della Toscana, da dove provengo, e si chiama "Acquacotta Maremmana". È un piatto classico della Maremma, la zona più meridionale della Toscana, originariamente preparato dai "Butteri" (come vengono chiamati i mandriani in questa zona) quando dovevano stare per lunghi periodi di tempo lontani da casa per gestire le mandrie.

    Ecco la ricetta, così puoi ricrearla nel modo più autentico e tradizionale possibile!

    Ingredienti per 6 persone:

    • 6 fette di pane raffermo

    • 3 cipolle grosse

    • 400 di pomodori maturi o “pelati”

    • 6 uova

    • pecorino grattato basilico

    • foglie di sedano

    • olio d’oliva

    • sale e pepe

    Preparazione:

    In una capiente padella fate appassire, con 8 cucchiai d’olio, le cipolle tagliate sottili. Quando saranno quasi sfatte (aggiungete poca acqua, se necessario) unite i pomodori pelati e senza semi, le foglie di basilico e di sedano tritate grossolanamente, sale e pepe. Fate cuocere per circa mezz’ora e poi versate un litro e mezzo di acqua (o di brodo). Tenete sul fuoco per altri 30 minuti. Direttamente nella pentola aggiungete le uova facendo attenzione a non romperle, cuocetele per 3 o 4 minuti in modo che diventino come “uova in camicia”. Nelle scodelle, o in terrine, mettete le fette di pane abbrustolite, cospargetele di pecorino e versateci sopra, con un ramaiolo, l’acquacotta caldissima. Fate in modo che tocchi un uovo a testa. Servite a parte altro pecorino.

    🇬🇧

    Hi there!
    I’m Italian and I just wanted to tell you that I love your format, where you cook traditional Italian dishes to help people abroad discover them too!

    If possible, I’d love to contribute by suggesting a recipe for an Italian soup that you could prepare in a future video.

    This soup is traditional from Tuscany, where I’m from, and it’s called “Acquacotta Maremmana.” It’s a classic dish from the Maremma, the southernmost part of Tuscany. It was originally prepared by the Butteri (that’s what the local cowherds are called in this area) when they had to spend long periods away from home managing their herds.

    Here’s the recipe, so you can recreate it as authentically and traditionally as possible!

    Ingredients for 6 people:

    • 6 slices of stale bread

    • 3 large onions

    • 400 g (about 14 oz) of ripe tomatoes or peeled tomatoes

    • 6 eggs

    • Grated pecorino cheese

    • Basil leaves

    • Celery leaves

    • Olive oil

    • Salt and pepper

    Preparation:

    In a large pan, gently soften the thinly sliced onions with 8 tablespoons of olive oil. When they are almost melted (add a little water if necessary), add the peeled and seeded tomatoes, the roughly chopped basil and celery leaves, salt, and pepper.

    Cook for about half an hour, then pour in 1.5 liters (about 6 cups) of water (or broth). Keep it on the heat for another 30 minutes.

    Break the eggs directly into the pot, being careful not to break them, and cook them for 3 or 4 minutes so that they become like “poached eggs.”

    In bowls or soup tureens, place the toasted slices of bread, sprinkle them with grated pecorino cheese, and ladle the hot acquacotta over the top. Make sure each portion gets one egg. Serve extra pecorino cheese on the side.

  14. @Berethoris

    I always thought that Italian cuisine is the second worse, together with the Portuguese, in southern Europe (after Spanish of course).

    You have started to change my mind!

    Top list so far:
    French
    Greek
    Italian
    Portuguese
    Spanish

  15. @AndreyAtroje44

    Amo vedere gli americani che magicamente scoprono che per fare un piatto buono bastano pochi ingredienti naturali e non mille merde iper processate

  24. @abtinsalemi4405

    This is the heart of italian cuisine and what I so love about it, the ability to cook with whatever you have without it tasting like crap.
    Massi, great job pal.

  28. @rarekawa

    This looks so good! I'm looking to eat plant-based more regularly, to eat more affordably, and I need more healthful recipes that work with my ADHD symptoms. This recipe fits all three! Refined simplicity, resourcefulness and seasonality are my favourite aspects of Italian cuisine, I'm excited to try this with summer coming up where I live ❤

  31. @MrsFerrars

    I’m Italian and every time I watch one of your videos I get moved not only by the recipe itself and your mastery, but by the idea behind it as well. Your commentary is thoughtful, respectful and full of love for Italy in all its traditional and more authentic faces. Thank you❤️

Write A Comment