Text 27476, 84 rader
Skriven 2012-07-25 06:59:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Americo-Italian
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 JQ> Canadian-Italian?  How does that differ from authentic Italian?
 DD> Pretty much as American-Italian varies from the made-in-Italy food.
 DD> Italians moved to a different country and made their mama's recipe(s)
 DD> with local ingredients ... which are not always the same as what Momma
 DD> used in Palermo or Trieste or Puglia.   Bv)=

 ML> Also, as the generations pass, the memory of what had been
 ML> goes away, and the food morphs into this meaty mess with lots
 ML> of synthetic mozzarella. As far as Trieste goes, that's never
 ML> been what we (or the Italians) think of as Italian food.

Well, Trieste has never been sure if it's part of Italy, Slovenia or somewhere
else. 
 
 ML> American-Italian has Neapolitan aspects but draws more from
 ML> the far south (Puglia, Sicilia), because there was a huge
 ML> immigration from there. Oddly, the oversweetened sauces that
 ML> the smartass reviewers attribute to Americanization taste
 ML> more like what the southerners are used to. I find them nasty
 ML> nasty (I had a landlord immigrated from Sicily with his wife;
 ML> they used to bring up typical southern peasant food, which I
 ML> felt obligated to accept and report favorably on).

I've run into that a number of times - notably at Angelo's in Taylorville -
where multi-time Illinois State Chilli Champion Don Marsango is/was the owner
(his S-I-L and daughter have the place now). I was working a deal in
Taylorville and it was lunchtime. I didn't want to do chilli or chilli-mac as
the place I was doing my thing was fairly polite and I didn't want "reports"
from lunch to ruin my rephewtation. So, spaghetti was on the lunch specials
menu. But, it was so sweet as to damned near put me into sugar shock. I asked
Don and he replied, "These old Dagoes won't buy it if it isn't sweet. You eat
here every other month or so. They're here every day."

My friend Joe Janazzo runs the Track Shack bistro. And has really decent Pasta
dishes, etc. And he bottles the old family recipe sauces for commercial sale.
As Joe's people are from Sicily, those sauces are pretty heavy with sugar ...
in fact one of them is called "Sugo di Carne". (http://www.onofrios.com/)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: "Onofrio's" Simple Seafood Marinara
 Categories: Seafood, Pasta, Cheese
      Yield: 5 Servings

     26 oz Jar Onofrio's Classic
           - Marinara
      4 oz White wine
      6 oz Salad shrimp
      6 oz Imitation Krab or real crab;
           - picked over *
      1    Lemon; sliced thin; garnish
           Chopped parsley; garnish
      1 lb Linguini or pasta of choice;
           - cooked & reserved

  In 4 quart sauce pan, add wine simmer until reduced by
  two-thirds. Add shrimp, Krab and Onofrio's Classic
  Marinara.

  Bring to light boil. Simmer till lightly thickened. Serve
  over reserved pasta. Garnish with chopped parsley, sliced
  lemons, and Parmesan cheese. 

  * I've had this, both at the Track Shack and at home. I
  got all nose-in-the-air and used *real* crab meat
  instead of the Krab. Surprise, the Krab works just as
  well here. - UDD

  Serves 4-6.

  From: http://www.onofrios.com

  Uncle Dirty Dave's Kitchen

MMMMM




... Soup and fish explain half the emotions of life. - Sidney Smith
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