We Americans have got it all wrong! Or so says an American living in Italy for decades. I read the article, shared it with my fellow cook (my son Alex), and then heard the interview today on the Splendid Table radio show. So tonight, we’re making Bolognese ragu, with NO TOMATOES, NO GARLIC, but some chicken livers added to the ground beef! Whoa!
It’s fascinating to think how these regional recipes developed over centuries in Italy and then changed after arriving here in the States and our mass American culture.
I’m looking forward to having tortellini and/or angel hair pasta in broth, never with sauce. Yes, ma’am!
Susie's Garden 