Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
All tagged tomato sauce
It’s exam season again here in Law School Land, which means I need lots of food but don’t have lots of time to make it. We’ve got scrambled eggs down to a science and the Thai restaurant’s number memorized. But sometimes we need something more substantial, something to linger over.
Eggplant parm, parmigiana, parmigiana di melanzane, whatever you want to call it, it’s always good. The only thing is, it can be a pain to make. First you have to fry or bake the eggplant slices, then make the sauce, then grate the cheeses and layer them all then bake and only then can you eat. Somehow
A little while ago, we broke the number one rule when feeding Italians. We served them a saucy, ultra-orthodox version of spaghetti and meatballs. Contrary to popular belief, you will not find meatballs on spaghetti in Italy. Tiny little meatballs in baked penne, maybe. Meatballs as an antipasto or a second course, definitely. But spaghetti and meatballs is a wholly, indisputably, non-Italian entity that – from into songs, children’s books, and Disney movies – has penetrated our culture and become entirely American.
