We are taking you to Northern Italy for this new episode where the lovely Eugenia makes “marubini” pasta from Casteldidone, the local version of “tortelli”. Enjoy Eugenia’s recipe:
For the stew (stracotto):
1 onion, 1 celery, 1 carrot , 2 garlic cloves, 2 bay leaves, a knob of butter, two cloves , salt, nutmeg
1 glass of Lambrusco or other red wine, 400g pork loin, 400g stewing beef
For the filling (this needs to be added to the “stracotto” once cooked, and blitzed):
100g mortadella, 2 fresh 100% pork sausages (no rusk!) 50g prosciutto , 1 egg
100g breadcrumbs, 100g grated parmigiano cheese
For the pasta dough:
500 g 00 flour, 5 eggs, a pinch of salt, 1 tablespoon of sunflower oil
Buon appetito!
20 Comments
❤🎉 Congratulations Vicky & Crew!!! 1 million subs!!You've truly earned it!!!!🎉❤
1m .abone haa ?? İlk izledigimde ikiz torunlarima bakiyordum (sanırim 8/9 yıl falan önceydi ) tabi eve hapsolunca😅 tv 'de izleyemiyordum .bu kanali keşfettim gunde ancak 10 /15 beğeni olurdu.hatta yorum daha az olurdu ve yorum yaptigimda kanal begeni yapardi.şimdi 1000 civari begeni var..başarilar👍👋
We call them cappelletti and they are equally labor intensive as they are delicious. Lambrusco, too. Her farm and family are blessed. Thanks for another great episode.
that dude at the end deciding "I can't be bothered to slice this chicken too many times I'll just eat the too-big chunk as-is" is so relatable to me
What a lovely happy lady. I love how they make something so special by keeping it simple but investing plenty of time.
This looks absolutely amazing! I have made ravioli and tortellini multiple times, but it is something that should be done by more then one person. Making it as a team, chatting and bonding over creating it something so wonderful, that it should be shared. Doing it alone makes me sad (and last time my husband said he had an emergency gutter-clean to avoid it).
Hi Vicky! Wonderful as always! I have a question but if it's too specific, I understand! In the part of the US where i live, the fresh sausage called "Italian sausage" always has fennel seeds in it (I think because of the southern Italians who emigrated to this area). However, I know that there are a variety of fresh sausages made across all the regions of Italy, and the seasoning would be different. If I know the name of the specific type here, you can sometimes order them at Italian butcher shops. Would there be a more specific type of fresh sausage used in the recipe in this video? I know the mortadella would have a more nutmeg profile (and she added clove and nutmeg to the pot) so I wouldn't want to throw off the overall flavor of the dish with the wrong salchiccia fresca if possible.
Vicki, I hope you made some good political connections there!
I'm interested in that salsa verde with parsley at the very end too!
The dude side eyeing him as he adds the vin to the soup.. lol.. ❤
"…with a splash of lambrusco!"
*pours half of bottle in bowl
Wow that looks amazing! I love Lambrusco…not too sweet, and just a little fizzy. Delicious.
Love it! Italian grannies are the best at cooking good food!
Ciao Eugenia….cara
What an incredible production line, Vicky are you going to make 470n kilos for Christmas now that you have the hang of it?🤔 wonderful ladies and so professional and fast. A huge congratulations on reaching 1M subscribers, much deserved and long may it continue! Ramon x
Lovely Video!
^,..,^CONGRATULATIONS ON MAKING 1 MILLION SUBSCRIBERS ^,..,^
Amazing woman!
ONE MILLION!!!✨✨✨
The addition of red wine to the broth probably makes a lovely tangy soup