Text 27400, 118 rader
Skriven 2012-07-22 21:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JARED QUINN
Ärende: Italian
===============
 -=> Jared Quinn wrote to JIM WELLER <=-
 
 JQ> Canadian-Italian?  How does that differ from authentic Italian?

I forgot to respond to that yesterday.

 DD> Pretty much as American-Italian varies from the made-in-Italy food.
 
I wonder if that helps an Australian!
 
 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.

Further to that Italian immigrants to North America generally made
more money than they did back home, while meat was cheaper here, and
the amount of meat, especially beef, in their diet and their dishes
increased.

For example pizza became fancier, meatier, and thicker with more
toppings (in number, variety and quantity).

And modern N.A. restaurants and celebrity chefs are constantly
creating new pasta and vegetable combinations with different herbs
and cheeses while back in Italy old recipes are cherished and very
regional.

In N.A. we have taken a hold of meaty red sauces in a big way but
many other fine dishes remain unknown except among serious Foodies
and world travelers.

Baked lasagne with meat sauce and cottage cheese is very popular
here but unknown there.

It's the same thing in Australia: Consider a classic veal and
pancetta ragu alla bolognese over tagliatelle compared to a
contemporary Australian spag bol.

A good article here: http://en.wikipedia.org/wiki/Bolognese_sauce

Large plates of pasta dishes tend to be a main course here rather
than a small plate between the appetizer (antipasto) and the
subsequent main course.

And the iconic Canadian and American dish, baked macaroni and cheese
is entirely an American invention, going back to Thomas Jefferson,
an early gourmet American president (whose wine bill exceeded his
salary!).

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

      Title: Baked Lasagna with Asparagus and Pesto
 Categories: Italian, American, Herbs, Pasta, Vegetables
      Yield: 4 Servings

      1 lb Asparagus, medium-sized
      1    Recipe Basic pasta
    Rolled to thinnest setting
    On pasta machine
      2 c  Salsa balsamella
      1 c  Pesto sauce
      1 c  Grated pecorino sardo
    1/2 c  Bread crumbs
           TO MAKE PESTO SAUCE:
      3 tb Pine nuts
      2 c  Fresh basil leaves, picolo
    Fino
      1    Clove garlic
      1 pn Sea salt
    1/4 c  Freshly grated parmigiano
      3 tb Freshly grated pecorino
      5 oz Ligurian extra virgin olive
    Oil

  In a large stone mortar, place pine nuts, basil, garlic and salt
  and grind with a pestle until paste. Add cheeses and drizzle in
  olive oil, beating with a wooden spoon. Store in jars, topped with
  extra virgin olive oil.

  To Prepare Baked Lasagna Dish: Preheat oven to 425 F. Bring 6
  quarts water to boil and add 2 tablespoons salt. Set up ice bath
  next to boiling water.

  Trim asparagus and boil one minute. Drain and refresh in ice bath.
  Remove, drain well, and cut into 4-inch to 5-inch pieces and set
  aside.

  Cut pasta into 5-inch squares and drop into same boiling water as
  asparagus. Cook one minute until tender. Remove and refresh in ice
  bath. Drain on towels and set aside.

  In a mixing bowl, stir balsamella, pesto, and grated cheese
  together until mixed well. Butter 4 gratin dishes and place one
  piece of 5-inch pasta on the bottom of each one. On top of pasta,
  place the following: 3 pieces of asparagus, followed by 2
  tablespoons pesto, followed by another piece of pasta. Continue
  with this layering until you have 4 pieces of pasta and 4 layers
  of asparagus and pesto mixture. Lay one more piece of pasta on
  top, followed by a spoonful of pesto mixture and sprinkle each of
  the 4 gratin dishes with bread crumbs. Put all 4 dishes in oven
  and bake for 12 to 15 minutes, or until bubbling and golden brown
  on top. Remove and serve immediately.

  Recipe By: Molto Mario, Italian-American restaurateur and
  celebrity TV show chef.

MMMMM


Cheers

YK Jim

... Italian food is not more complicated than it needs to be.

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