How Italians Make “Soups” for People Who Don’t Like Soup | Soup-erb Zuppa Recipes

Happy National Homemade Soup Day! It would be cause for celebration if it wasn’t for the fact that… I’m not the biggest fan of most soups.

Lucky for me, I can take advantage of a linguistic oddity: the Italian word “zuppa” is always translated as “soup,” but the truth is that a zuppa is something a little bit different. Even if you’re a soup skeptic like me, you might want to check out these zuppe that Eva’s cooking today.

If you enjoy this video, please give it a like and subscribe to the channel!

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ZUPPA PAVESE RECIPE – https://www.pastagrammar.com/post/zuppa-pavese-simple-and-delicious-italian-zuppa-recipe

ZUPPA ALLA VALPELLINESE RECIPE – https://www.pastagrammar.com/post/zuppa-alla-valpellinese-italian-cabbage-zuppa-recipe

ZUPPA GALLURESE RECIPE – https://www.pastagrammar.com/post/zuppa-gallurese-italian-“bread-lasagna”-recipe

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00:00 – Happy National Homemade Soup Day!
01:10 – Why “Zuppa” Doesn’t Mean “Soup”
01:43 – What Is A Zuppa?
02:43 – How to Make Beef Broth
03:13 – How to Make Zuppa Pavese
04:06 – A Word from Our Imaginary Lawyer
05:29 – Tasting Eva’s Zuppa Pavese Recipe
07:39 – The Food of Valle D’Aosta
08:23 – How to Make Zuppa alla Valpellinese
11:39 – Tasting Eva’s Zuppa alla Valpellinese Recipe
13:42 – How to Make Zuppa Gallurese
16:56 – Tasting Eva’s Zuppa Gallurese Recipe
19:51 – Pasta Grammarian in Action!

#zuppa #recipe #italianfood

Harper happy National homemade soup day ar oh goody it’s soup day oh my gosh yes today is apparently National homemade soup day so we’re thinking that we might do a video about soup but there’s only one problem with a few exceptions I don’t really like soup

Actually come to think of it AA is not the biggest fan either do you like soup I’m sure that there are a bunch of soup uh lovers out there who are uh uh angrily typing up comments at me right now but I don’t know just never got into

It actually I need to take that back a little bit because there is one thing I really do like about soup and that’s dipping bread into it ever since I was a kid anytime my my dad would cook soup for dinner I would get very excited

About the dipping of the bread bread in the soup and the eating of the bread that part was good but then the soup itself I wasn’t really that into however that brings me to an interesting um Italian linguistic odity so the word zupa in Italian if you were to look it

Up it is always translated as soup if you go to a restaurant in America and you see something on the menu called zupa uh it will probably be a soup as you and I would think of it however in Italian zupa actually means something a little bit different

Something I’m pretty into and whether you like soup or not you might be into it too so today AA is going to show us a little bit about Italian zupe and we’ll start with a quick and simple example to show you what a zupa is in Italy zupa is

Some bread dipped in Bros which means that to make a soup zupa we need bread emral it’s important that your bread is a good bread is a Crusty good bread which means that Wonder Bread doesn’t work it’s also very important that the bread is a steel bread because

Think that zupa is a dish that uh was born to reuse the leftover bread so try to find a good bread and try to leave it for two or 3 days just to get it St harder not fresh anymore and here we have the broth most

Of the time the broth that is used for zupa is a meat broth I made this with a chunk of beef meat onion celery carrots parsley potatoes and I let it cook for about 4 hours 3 hours and a half I’m filter some of this bro because this zup hasn’t meat or vegetables

Involved so what I need is just the broth because of this zupa that we are going to make is a very simple dish doesn’t require a lot of ingredients it’s very important that everything you use is top quality which means that you need a very good broth because this is your

Dish the second step is to toast fry the bread in a pan with a little bit of Butter Now we need an egg I need to quickly interject here with a message from our imaginary lawyer the egg in this zupa is traditionally served raw now in theory this raw egg is actually pasteurized by the heat of the dish when it’s finished however given the state of the food

Industry in a lot of places uh we thought it was best to actually cook the egg this time I’m going to fry this egg just for a little bit because it’s very important with this soup that the Yol is still running I imagine it should still be runny considering the fact that it

Really should be raw see Harper is like we are doing this because we want to be safe but traditionally now is the moment of the cheese because this zup requires par or gr and now is the moment of our very hot Broth and this is how you make the dupa can I do the honors of breaking the yolk please this is called zupa p p is from p pava is a city in lombardia it seems that it’s a very old recipe that goes back more or less around the

Medieval Age and seem that it was also super served to one of the several King we had in Italy and the King was so impressed that from that moment he became a staple in the lombardia food culture a zupa for a king a zupa for a

King also a zupa fit for a guy who thinks that soup should be a little a little more bread a little less broth is the soup for you it’s perfect now I know how important it is to let the bread soak up the broth a that is even better than thought it

Was going to be look arper you should understand that the king usually they appreciate the very good things as we said before for this soup is very important M sorry that’s so simple and so good it’s very important that for a dish so simple like the Z all the ingredients are very

Good ingredients because at the and if you have a very bad broth the soup doesn’t taste good if you have a very bad bread the soup doesn’t taste good everything is really good here the broth is amazing the bread toasted in butter super yummy when soaking up all that delicious broth

Mow M this is still though relatively soup like and that I think most people who look at this would go would say like oh it’s a weird soup but I know that there are some zupe out there that are even less soup like which means a soup

That is not eaten with a spoon no yeah that’s what I’m talking about over the years here on pasta grandar we cooked the dishes from all over Italy except from for one single region and today we are going to fix this mistake the region is

Bosta and this soup is from Vala how is it possible that we’ve missed an Italian region how is that even possible I don’t know also because the food from Val is pretty delicious it’s very fatty Rich cheesy fried so I don’t know why okay that’s crazy but at least we’re fixing

That today see today we’re fixing it you got a cabbage I see I got a cabbage because our soup this time requires cabbage now we are going to boil the cabbage in the beef broth and we will boil it until the cabbage is tender this zupa is from Vala and being

From Vala requires a cheese from Val now here there is written Fontina is this the real Fontina from bosta no if you can find another Choice can be for example n AO even even that was hard to find actually I know because we are in the middle of the desert I

Know this time you need to to prepare your soup in a oven proof dish because we will uh bake our soup for a little bit baked soup see yeah baked soup that’s kind of soup so what you need to do is a layer of bread then you need to start chopping some

Fontina another layer of bread another layer of Fontina another layer of bread when the Cabbage as you can see is very very soft and tender is the moment in which we can place the cabbage in our [Applause] soup we need enough broth to Sock the bread [Applause]

And now I need to melt a little bit of butter last but not least we need a little bit of cinnamon what see cinnamon or cinnamon yes don’t be shocked because do you made do you remember when we made the ravioli from fi V Julia oh yeah

Cinnamon and now we bake it at 360 fight which means 180 185° C for about 20 minutes or until all the Fontina is melted and there is a delicious crust on Top this is pretty crazy soup this is not a pretty crazy soup this is a soup because it’s bread dipped in a liquid and the soup has a very thick texture we we should really say zup see Z even we’re getting confused here oo that has a crust to it yes we’re

Eating a soup with a fork car that’s my kind of soup what is it that you say uh spoons are for sick people spoons are for sick people by the way this soup is called ooh yeah yeah yeah yeah mhm mhm mhm it’s something unbelievable good cheesy yummy

The cinnamon on top yes that weirdly works as I told you it’s not so weird it’s a little odd no because you are used to see cinnamon just in sweet things that’s true ital we use also for S thing we’ve talked on the channel before about the magic of stale bread

Being re soaked in liquid something incredible kind of happens there this is a little bit different cuz what we did before was like rock hard stale this is like semi stale but something about the combination of the cheese melting and then the broth soaking into the semi

Stale bread it’s really hard to describe the texture of this without putting it in your mouth which I wish I could do it’s Grump it reminds me of one of the first I think real zup that doesn’t make any sense z z it reminds me of one of

The very first real zupe that you made for me for a Thanksgiving that is absolutely amazing and I think that that would be a real good way to end today our last soup is a very cheesy soup Zupa our last zup is a very cheesy zup also because is from a region where they are very famous for their their cheeses not just one a lot of cheeses this zupa use a cheese from that region that is very difficult to find also in the other

Part of Italy something that you can use to replace is what in Italy we call prola prola is what in America you call proon because the real proon is another cheese so when if you’re are going to do this soup and you’re going to buy the pleas look for proon because that is

What you need and then I’m going to use also some Pino the construction of this zupa is very similar to the other one because we are going to do a layer of bread and then a layer of Cheese this time no cinnamon involved but PE [Applause] Traditionally for this soup is used a sheep broth I know how difficult is here to find sheep milk sheep rot sheep cheese sheep meat so you can use also a very good beef broth so it can’t be lamb broth it has to be sheep it’s like a

Lamb maybe you eat in another way because it’s more tender a ship is Pretty Tough so you make the broth out of a ship because it’s tough F and now we finish our soup with more Pino a little bit of More and now we bake it 370° f for about 25 30 minutes until on top all the cheese is melted there is a delicious crust and most of the bro is completely evaporated I am so [Applause] Excited we’ve gone from spoons to Fork and now from bowls to plates see Harper because this is a soup but is also known as a sort of lasagna made out of bread because as you can see is thick oh yes it is thick and cheesy I’m very excited because I not had this

In a long time the name of this zupa is z orada this is the Sardinian version because then in Italy there is another superada that comes from Veno but is a little bit different you ever cut soup with a knife before we can’t wait you see [Laughter]

Oh yeah yeah that’s that I’ve said this like three times to today but that’s my kind of soup let’s let’s dig in shall we see let’s dig in want a pot every bit as good as I remembered they’re ready soft but crunchy on the top with a little bit of black

Peppers noise definitely my favorite out of all three it has the best texture the best flavor cuz it’s so cheesy it’s an amazing dish are you mocking my grunts my satisfied grunts no because all of our friends they should know that when you really like something you know to

Understand if he likes really something while when he gave the first bite and then he makes that is loving say it’s good it’s delicious just good job no it’s just so you understand how good is a dish on based on how many it’s true sorry because it’s real

Like I know it’s real and I remember one of the first time when my mom she asked me but he likes he doesn’t like because you didn’t say a word explain to her no he he really likes it he’s doing a lot of I’m sorry that I don’t have a visual

Sign that I really like something no about you whether you are a actual soup lover or not I promise you will be a fan of these zupe each of them they have their own character the are the on place in the food world of Italy before we go

A quick shout out to a young Pastor Garian who’s busy making Yoki Bravo I like his uh his shirt has symbol of sicy on it the name if you want to become a pasta Garian just hit that subscribe button follow us on social media @ pastagram we will see you guys next

Time I think that this is my lasagna to go it’s sure a lot easier to make than a lasagna absolutely