We’re back with another hidden gem of Italian cuisine! In this week’s episode, Eva is sharing the secrets behind a very special Neapolitan dish that you won’t find in many restaurants but is worth preparing as Neapolitans do: at home.
“Zuppa Forte,” or “strong soup,” comes with what has to be the best tomato sauce I’ve ever tasted in my life. It’s rich, powerful, and unforgettable. What’s the secret? Some unusual ingredients you won’t find in your average tomato puree, plus an adventurous protein to tie it all together…
If you enjoy this video, please give it a like and subscribe to the channel!
─────
ZUPPA FORTE RECIPE – https://www.pastagrammar.com/post/soffritto-napoletano-recipe-how-to-make-zuppa-forte
─────
OUR COOKBOOK
https://geni.us/italianfamilykitchen
FOLLOW US
Website/Recipe Blog – https://www.pastagrammar.com
Instagram – https://www.instagram.com/pastagrammar
Facebook – https://www.facebook.com/pastagrammar
Snapchat – https://www.snapchat.com/add/pastagrammar
Twitter – https://twitter.com/PastaGrammar
VISIT ITALY WITH US
Italian Food Tours – https://www.pastagrammar.com/tour
VISIT EVA’S HOMETOWN
Visit Dasà – https://www.visitdasa.com
SUPPORT US
Shop Amazon – https://www.amazon.com/shop/pastagrammar
#zuppaforte #naples #stew
25 Comments
harper the music is too loud. after you guys talk, and music comes on its much louder
The level up from a hidden gem is an Eva!
Italian haggis?🙂
My daughter-in-law was stationed in Naples for the navy so my son and grandson got to enjoy all that Naples has to offer so it warms my heart that you are featuring a dish from that region ❤
These dishes should be seen, in particular, by those abroad who, without knowing Italian cuisine well, say that Italian cuisine is only "pasta and pizza”. I would take those people on a grand tour of Italy, visiting all the regions, to show them what Italian cuisine is really like!
Way too much work😂😂😂😂😂
if you eat meat, you gotta be willing at least to try the organs and whatnot. you don't have to like it, but you should at least try it. what, you think we should just throw it all away?
It makes sense that a traditional sauce is mostly made out of red peppers, because tomatoes weren’t available in Italy until after the New World was discovered
how about "Gemmissimo"
My minds palate is imagining that making this with Italian Sausage rather than organ meat would be really good too.
I eat liver and heart, but I'm squeamish when it comes to lungs and kidneys…not sure I'd try spleen either.
Brains, eyes and testicles are absolutely out.
I'll definitely try this, I'll use the liver and pork, and perhaps goat…goat is strong flavored.
You are Italian Americo
It would be nice if Eva could recommend a wine to pair with each dish she prepares.
What I like about Italian soups and sauces is that they are actually thick and substantial. When I was in Rome this autumn, I noticed that restaurants make pastas with thick sauces and hearty soups. These things would be considered too rich / heavy back home.
Diamond sauce 🙂
Organ meat is only as healthy as the environment and nutrition of the animal. Generally in the USA it’s not very healthy. Like same seafood organ meat generally is either quick seared or long slow cooked. In between is car tire rubber.
Too much hair in proximity to food preparation!
You can usually find the bellpepper paste at turkish or arabic supermarkets. Thank you for this video. It is as interesting and fun as ever 🤗
Organ meat has indeed always intimidated me, but tastes great when we eat it. I think the closest i've personally gotten to using organs as an ingredient is using liver paste (which adds such richness to the stew I use it in). Maybe this will give me the encouragement I need to try using organs in a dish!
I feel like I usually see people doing prep work before cooking liver, like soaking it in milk or something. Is there nothing you have to do to prepare the organs?
Always eaten that and its just a legendary dish
Lungs are usually not for sale in the US, I know they can’t be imported.
Hey Harper & Eva, earlier this week I found a pasta dish online from Emilia Romagna but I couldn’t find the Italian name anywhere. It was tagliatelle with chicken livers. I only had spaghetti on hand but it was just delicious and the perfect way to get more iron in my diet! I loved it 😋😋 any chances you guys could give me the Italian name of the dish? I love organ meat! Definitely giving this a try if I can get hold of all the different cuts ❤
Call it the Crown Jewel.
@8:05 👍🏼😁 When delicious food is also very nutrient dense, eating healthfully is easy & delightful,
Dish reminds me, need to watch Dexter again. And clean out my freezer.