#57 of Forgotten Italian Classics: Trianata di Surbo (Puglia)
When the bread came out of the oven, people in Surbo didnโt 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
Wow nice
Thank you for the recipe, efficient story telling and sense of locality.
Really love this channel!
The Italin cuisine may easily be the most varied in the world, for sure it has the most variation per square meter.
Italian forgotten classics sounds betterโค
Per il Friuli consiglio i cjarsons
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
๐ฎ๐น
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 รจ tradizionale della Toscana, da dove provengo, e si chiama "Acquacotta Maremmana". ร un piatto classico della Maremma, la zona piรน 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, cosรฌ puoi ricrearla nel modo piรน autentico e tradizionale possibile!
Ingredienti per 6 persone:
โข 6 fette di pane raffermo
โข 3 cipolle grosse
โข 400 di pomodori maturi o โpelatiโ
โข 6 uova
โข pecorino grattato basilico
โข foglie di sedano
โข olio dโoliva
โข sale e pepe
Preparazione:
In una capiente padella fate appassire, con 8 cucchiai dโolio, 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 mezzโora 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 โuova in camiciaโ. Nelle scodelle, o in terrine, mettete le fette di pane abbrustolite, cospargetele di pecorino e versateci sopra, con un ramaiolo, lโacquacotta caldissima. Fate in modo che tocchi un uovo a testa. Servite a parte altro pecorino.
๐ฌ๐ง
Hi there!
Iโm 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, Iโd 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 Iโm from, and itโs called โAcquacotta Maremmana.โ Itโs a classic dish from the Maremma, the southernmost part of Tuscany. It was originally prepared by the Butteri (thatโs what the local cowherds are called in this area) when they had to spend long periods away from home managing their herds.
Hereโs the recipe, so you can recreate it as authentically and traditionally as possible!
Ingredients for 6 people:
โข 6 slices of stale bread
โข 3 large onions
โข 400 g (about 14 oz) of ripe tomatoes or peeled tomatoes
โข 6 eggs
โข Grated pecorino cheese
โข Basil leaves
โข Celery leaves
โข Olive oil
โข 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 โpoached eggs.โ
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.
Sei il numero 1 complimenti
Mamma mia, another banger of a dish, completely unknown and sooooo freaking good.โค
Do you in Italy have some classic recipe thats not made from leftovers๐.
Trianataโฆ dalla tria (la pasta). E non ci vanno le olive ๐ !
Nice
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
Amo vedere gli americani che magicamente scoprono che per fare un piatto buono bastano pochi ingredienti naturali e non mille merde iper processate
Si scrive "trianata", non "trainata"!!!
every video of you remembers me of catalan cuisine, thanks a lot! hugs from catalonia!โค
Okay ive seen many of these online but my lord the version you make is a visual masterpiece
That looks delicious.
Is this an AI Italian-English accent?
Can't stand it either way…
Sounds fake and ridicoulus.
Gotta be the only Italian cooking channel on YouTube thatโs in English but mostly watched by Italians
Ed รจ pure vegano mi sembra
Wow! Looks very delicious and unique
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.
Eccccebete โค
Mai sentita a Lecce ๐ฎ
"onions-a"
Oh yeah, this is gonna be delicious
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 โค
What a beautiful video! Instant sub, I hope you always find the time to write and shoot such lovely stuff
Just seeing the bowl everyone in my family owned instills trust ๐
Iโm 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 youโค๏ธ