Her husband ,is and she is from calabria .they reside in my,town and my,wife's dad is born in Michigan but says Vero is where he is from .
AN ITALIAN DISH?
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The pasta in Italy is a course all in itself.
It usually is the first course not counting the antipasto..
Meat comes next.
Which is why I make an antipasto pasta salad.
In this salad I do use some kind of pasta as well as tons of chunks of artichoke hearts, hearts of palm, Genoa salami, mozzarella, parmesan (shaved) and provalone cheese.
And tomatoes and bell peppers and mushrooms and baby corn.
All dressed with a garlicy-herby vinaigrette of some kind.
It's a total misnomer...
But I've seen some people put a mountain of it on their plate and call that dinner... picking out the different chunks as they go...and they can't stop themselves. Of course I'm laughing at them the whole time.
The reason I make it is that someone requested that I bring a salad to an event. The good items that are usually the "show off" items to bring to a group dinner are taken. But... well...I'm a professional.
When my wife and I go to this local family owned Italian restaurant here in Nashville we always ask for an antipasto plate that they removed from the menu.
We love it...I especially like the calamata olives...but I'm strange anyway in that regard.
Italian Food was always a higher quality than French... until Caterina de Medecci brought the best chefs from Italy to France when she was marrying the King of France.
*Sigh*
Say la vie!
But back to the program...
The pasta course is usually small...and can be substituted with polenta or soup.
It usually is the first course not counting the antipasto..
Meat comes next.
Which is why I make an antipasto pasta salad.
In this salad I do use some kind of pasta as well as tons of chunks of artichoke hearts, hearts of palm, Genoa salami, mozzarella, parmesan (shaved) and provalone cheese.
And tomatoes and bell peppers and mushrooms and baby corn.
All dressed with a garlicy-herby vinaigrette of some kind.
It's a total misnomer...
But I've seen some people put a mountain of it on their plate and call that dinner... picking out the different chunks as they go...and they can't stop themselves. Of course I'm laughing at them the whole time.
The reason I make it is that someone requested that I bring a salad to an event. The good items that are usually the "show off" items to bring to a group dinner are taken. But... well...I'm a professional.
When my wife and I go to this local family owned Italian restaurant here in Nashville we always ask for an antipasto plate that they removed from the menu.
We love it...I especially like the calamata olives...but I'm strange anyway in that regard.
Italian Food was always a higher quality than French... until Caterina de Medecci brought the best chefs from Italy to France when she was marrying the King of France.
*Sigh*
Say la vie!
But back to the program...
The pasta course is usually small...and can be substituted with polenta or soup.
I've had several different very short but intense classes on various languages.... French, Italian, German, Slovak, Spanish, Mexican, and Portuguese... meaning that I can now recognize many of the languages but can't remember enough of any...and the ones that had spelling tests associated with them really messed up all the work my grade school teachers did with me.
Right.
A real Italian meal is just as you've described it.
ANTIPASTO
PASTA
MEAT
CHEESE AND FRUIT (BUT THIS HAS BECOME OLD FASHIONED)
DESSERT
COFFEE
Who can eat all that anymore???
Not me and hubby.
Also, I like pasta more than meat.
So an antipasto, pasta and salad and coffee for me.
MAYBE a dessert, but it has to be a good one.
Sounds like the rice salad I make that was taught to me by a friend down in Florence.
I'll list the ingredients if I can find them fast....
Use a par-boiled rice like Uncle Ben's. (about two cups makes plenty)
Are you ready?
I said....
Are you ready?
OIL
SALT
PEPPER
CHEESE, GRADED
CHEESE, SWISS
LEMON JUICE
CAPERS
ANCHOVIES
PROSCIUTTO
HAM
TUNA (CANNED)
ARTICHOKES
PEPPERS (RED)
GIARDINIERA
SWEET OLIVES
PUT SOME SWEET OLIVES ON TOP FOR DECORATION
AND A COUPLE OF SLICED BOILED EGGS.
It IS very good.
My paesani here survived on polenta during WWII.
Especially the dark kind made from chestnuts. Plenty of chestnut trees here.
They dried them and ground them and lived for years on this.
Maybe, if they were lucky, they raised one pig PER YEAR and that was their meat.
Now polenta is a respected dish.
Gosh. WWII was 80 years ago!!
OK.
That's an honest answer.
Am I supposed to answer you now and let the truth out??!!
It's not an Italian dish.
It was invented in America and it's not normal here to eat pasta together with meat.
An Italian going to The Olive Garden would have a coniption!
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Haha, well...I suppose that's how it is with a lot of cultural foods in America. We have a lot of it wrong...or we have food laws that prevent us from preparing it the ways other countries do. So it's more accurate to say it's American-Italian food or American-Mexican food lol unless you find that legit place that has it right.
You're right about some foods not entering the states.
We have Parmigiano cheese here that can be purchased at different stages.
It could be pretty new and soft.
Or it could be about 18 months old and very "dry".
Or something in between.
I like it at about 12 months.
The young cheese is not allowed into the states for health reason (which I don't really understand).
I don't get half the stuff they block either =/ it doesn't completely make sense. I mean, some of it makes sense, but some of it sounds bogus to me.
Fake Parmigiano is sold in some stores.
It's called PARMESAN because, I guess, it sounds the same.
Maybe not too much stuff is let in for competition purposes.
Maybe some is not let in because there's not enough - like REAL virgin olive oil for instance.
Real VOO is too small in quantity to be sold outside of the country it's made.
There are probably other reasons too.
That makes sense if they don't allow it that there would be some imposter brands that are close. I've heard that our version of meunster cheese is drastically different from what you would find in Europe.
I'm finding it hard to even find the real deal parmesan here...if you read the ingredients, it's hardly cheese at all. Mostly flavored woodpulp....literally. The more real stuff is expensive.
True true...real virgin olive oil is hard to find. So many impostor brands as well. Too many brands have gotten away with calling their product real virgin olive oil when it's not. It's such a shame.
Fake Parmigiano is sold in some stores.
It's called PARMESAN because, I guess, it sounds the same.
Maybe not too much stuff is let in for competition purposes.
Maybe some is not let in because there's not enough - like REAL virgin olive oil for instance.
Real VOO is too small in quantity to be sold outside of the country it's made.
There are probably other reasons too.
Read this: Does anyone really think that there's enough real first-pressed olive oil to go around?? My husband always said there's not enough olives in all the world for the amount of olive oil that's sold...good point.
First Cold Pressed – What Does It Mean? | Texas Olive Ranch
The Fallacy of "First Cold Pressed" Many olive oil brands put "first pressed" and/or "cold pressed" on their labels-- but what exactly do those terms mean? Unfortunately,
texasoliveranch.com
I have not been to the former roman empire ,lol, well they say when you speak latin its italian and when you write it its roman. there is truth to that as there are types of latin. early, middle and late.