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Originally Posted by SteveA
I've heard of it... but never tried it..
I've been inspired... and will try to make this and report back!
http://www.taunton.com/finecooking/pages/c00138.asp
SteveA
PS... been to Nadia's... it is very good.. but if your looking for "American" Italian.. Pasta and red gravy, you'll be disappointed... they have "real Italian" |
I look forward to your posting the results! I've tried to make it and it never seems to come out quite like I want... but I am no cook.
(And just as an aside, and not that it changes the main point anyone is making about the Americanization of Italian food, but pasta with plain ole "red sauce" - marinara or
salsa di pomodoro alla Napoletana - can be "real Italian" too, as it was invented there and is served in many places in Italy. But of course, the tomato itself came from America and wasn't introduced to Europe until the 1500s, so perhaps we should claim some credit for pasta with red sauce in any case!).
