The "real" spaghetti and meat balls

Salento: "Cornuti", LOL. I think the way my Sicilian grandmothers (Well daughters of Sicilian immigrants) it sounded more like "Cornuto", which may be regional dialect and accent differences. As a kid, maybe by about 8 to 10, I quickly figured out the word had dual meaning. Sometimes when us grandkids were acting bad or spoiled (not ME, NOOOO:LOL:), that word would be directed at them/us. Of course the other connotation was referring to a Man who lets say if I can put it diplomatically as possible, he had some issues in his household that were married related and it was not a happy one.

Was Cornuti/Cornuti used this way by your grandparents?

yes, It's a common word that everyone uses (same double meaning)

... I guess that the Spanish Frittata is an easy and quick meal to make for the ‘Unaware Spaniards’ :)
 
yes, It's a common word that everyone uses (same double meaning)

... I guess that the Spanish Frittata is an easy and quick meal to make for the ‘Unaware Spaniards’ :)

Ok, thanks, that is how I remembered it, my last grandparent died 6-7 years ago in her mid 90's so those memories of my childhood are starting to get a bit dated.
 
A bit off topic but one Italian told me that putting ketchup in a Pizza is a "scandal" in Italy. I don't know how true is that but I agree.
 
Blasphemy!

You can see the reaction here at 3:40.



As I said elsewhere, people think Italians don't follow rules. It's not true. They're maniacal about certain rules.

Here are 20 of them. At around four minutes he starts in on food.

https://www.youtube.com/watch?v=K6G_clfRX5U

A bit exaggerated and perhaps a bit more "southern" than "northern", but funny.
 
lol

I hope sauce, meatballs, and spaggeti are not a reason for a 'divorcio al italiana'

[video=youtube;TYYV6_gFkxQ]https://www.youtube.com/watch?time_continue=193&v=TYYV6_gFkxQ&feature=emb_ logo[/video]
 
Are you at least a fan of Sunday gravy?

Answered upthread, but for a shortened version: if made in the traditional Southern Italian, say, Neapolitan way, yes. I like it more than my Southern Italian husband does. He's been eating my food for too long, or he ate too much pasta with tomato sauce growing up. I personally don't order tomato sauce dressed pasta in Italian-American restaurants unless I've tasted it before; unless you're paying an arm and a leg for a four or five star restaurant, it's gross in my experience. My husband never orders pasta, period. He likes risotto the best, second gnocchi, but he'll make an exception for something like egg pappardelle with ragu with boar meat or other wild game or porcini mushrooms or truffles if he knows they do it well. He was very happy in Toscana, Umbria and Emilia with their meat based meals and risotto and gnocchi.

Memorable Meal in the Lunigiana (eupedia.com)
 
Answered upthread, but for a shortened version: if made in the traditional Southern Italian, say, Neapolitan way, yes. I like it more than my Southern Italian husband does. He's been eating my food for too long, or he ate too much pasta with tomato sauce growing up. I personally don't order tomato sauce dressed pasta in Italian-American restaurants unless I've tasted it before; unless you're paying an arm and a leg for a four or five star restaurant, it's gross in my experience. My husband never orders pasta, period. He likes risotto the best, second gnocchi, but he'll make an exception for something like egg pappardelle with ragu with boar meat or other wild game or porcini mushrooms or truffles if he knows they do it well. He was very happy in Toscana, Umbria and Emilia with their meat based meals and risotto and gnocchi.
Memorable Meal in the Lunigiana (eupedia.com)
We used to have it every Sunday, particularly in the fashion of how my father's family does it, which was slightly different from my Mom's side. My dad's side frys the meat first with red wine, and they put many different kinds of meat; lamb, veal, braciole (pork skin), beef. My grandmother used to make the braciole homemade. My grandfather wanted it every Sunday, but since my grandparents passed we stopped making it as much. Now we do it once it a blue moon, but still get together for lunch on Sunday, but make other good dishes. Sometimes it's a kind of pasta, but with different ingredients. We eat a lot of barbecue, sometimes we have stuff like seafood ceviche. We still eat pasta with sugo, but now not strictly on Sunday. Sometimes it's during the week. We usually have a stock that we make of it frozen in Tupperware, that we keep in our freezer chest. Same with brodo, it's easier for us make all this stuff in advance, freeze it, and re-cook it during the week, since we have so much going on at the moment. More than half the time we still cook food the same night as dinner. Sometimes it's pasta, risotto, etc, but since we have a stock of sugo, we make other stuff without red sauce.
 
I ate them only in the U.S. or maybe it was in Canada, i don't remember, 1994, i visited both countries that year

Inviato dal mio M2101K9G utilizzando Tapatalk
 
I want to steam lobsters and use their tasty internal-juices that they release as a base for a white sauce, with linguini.

I would put garlic, salt, pepper, white wine, parsley, red-pepper flakes, maybe some butter (?)

My grandmother used to cook lobsters with red sauce for linguini for Easter, which was very delicious.
 
I want to steam lobsters and use their tasty internal-juices that they release as a base for a white sauce, with linguini.

I would put garlic, salt, pepper, white wine, parsley, red-pepper flakes, maybe some butter (?)

My grandmother used to cook lobsters with red sauce for linguini for Easter, which was very delicious.

I'd probably have to transfer the lobsters to another pot of boiling water, to cook all the way through, after they release the juices. Otherwise, it was probably evaporate the water before the lobster was done, if I left it in the same pot.
 
I'd probably have to transfer the lobsters to another pot of boiling water, to cook all the way through, after they release the juices. Otherwise, it was probably evaporate the water before the lobster was done, if I left it in the same pot.

I was taught that whenever you cook a seafood pasta or risotto, and you're going to be removing the shells before cooking, you should always make a stock out of the shells to add to the "sauce". So, when making shrimp scampi and serving it to people who aren't going to want to deshell the shrimp while eating, I always make a stock from the shells to add to the sauce. It can be as simple as just putting some good oil in a pan and when hot adding a squashed whole clove of garlic, some quartered pomodorini, adding the shells, crushing them a bit with a meat pounder, sautéing them a while to caramelize, then adding half wine and half water to cover and letting it simmer for about five to ten minutes. I then thoroughly sieve them through fine mesh or cheesecloth. If there's more than a cup of liquid left I put it back on the stove to reduce. I might add some fresh parsley too.

I don't eat lobster in a sauce usually, because I just love it plain and sweet and dipped in melted butter (I ate at too many "clambakes" when I was growing up in the northeast, I guess; I even prefer clams just steamed with butter, or clams casino, because I love the actual "oceany", salty, clam taste as unaltered as possible), but I don't know why this wouldn't work with lobster as well. You don't cook them all the way through, make sure you eliminate all the sacs and nasty bits, and then make the stock. The lobster would cook all the way through in the pan where you make the sauce, whether red or white. If making any white sauce with seafood, which is what I usually do, I always use half oil and half butter. The butter releases more water, so it keeps the sauce "wetter", and I think it's also "sweeter"; a too harsh olive oil will destroy the sweetness of the fish or shellfish, imo.

It's just another suggestion for how to capture the "essence" of the lobster.
 
A bit off topic but one Italian told me that putting ketchup in a Pizza is a "scandal" in Italy. I don't know how true is that but I agree.
when i was 16 i made spaghetti with ketchup. This too is a scandal in Italy.

They werent that bad

Inviato dal mio M2101K9G utilizzando Tapatalk
 
when i was 16 i made spaghetti with ketchup. This too is a scandal in Italy.

They werent that bad

Inviato dal mio M2101K9G utilizzando Tapatalk

In Italy? What did your mother have to say about that? :)

Or are you an Italian of the diaspora?
 
In Italy? What did your mother have to say about that? :)

Or are you an Italian of the diaspora?
I was alone at home. [emoji16] i'm italian from Italy

Inviato dal mio M2101K9G utilizzando Tapatalk
 
Just something I've learned over the years: imo, using fresh tomatoes is fraught with danger given that tomatoes are no texture less and flavor less except for a couple of weeks at the end of summer if you get them at the farmers' markets. Even then, I find that only the heirloom tomatoes still taste like tomatoes, at least here in the U.S. They've messed with the genetics of tomatoes.

For a red sauce all I use are whole, peeled, plum tomatoes in their juice, and imported from Italy. Crushed tomatoes and passata would be easier and cook faster, but you don't know what you're getting, and after all, how long does it take to crush the tomatoes a bit with your hand before adding to the pot?

@Jovialis,

I too make a big pot of it and then freeze in smaller containers. Now that late fall and winter approaches I'll start doing the same with soups: minestra, pasta e fagioli, brodo etc. I got into the habit because of work. I don't do it now, but I also used to make breaded and fried chicken or pork cutlets (preferably pork) and steam vegetables on Sunday so I could get it all together in less than half an hour. What with picking up from sports and homework and my own exhaustion from work some nights I just didn't have it in me to spend an hour or more cooking dinner.
 

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