It seems, Judith, one of the most respected expats here in Italy, has been thinking and thinking…and she’s had enough! She is fed up with the fast food, junk food-absorbed stereotype many folks have about Americans and our food.
And, she’s going to do something about it!
So, Judith, Mary of The Flavors of Abruzzo, Sara of Ms. Adventures in Italy, Michelle of Bleeding Espresso, Judy of Over a Tuscan Stove, Barb of Barb and Art Live in Italy, and yours truly are going to shower the world we live in – and those of you who join us – with homestyle, American recipes we love.
I know. I know…
“Another food blog…” you may be thinking.
“There are already a number of great foodie sites all over the blogosphere.”
And, you’d be right.
But, this one is just a tad different.
Judith is challenging us.
Each recipe will be posted for both our American readers, in English, with US measurements, AND in Italian, using metric measurements.
So, each Friday one of us will post a recipe, and the others will direct you there through a link on their site. Kinda like this.
“Hey guys, Mary of The Flavors of Abruzzo is getting things started TODAY with her version of Shepherd’s Pie. Check it out!”
But, that is “for real,” so, seriously – check it out!
Be sure to check back each Friday for a new Cucina Americana recipe, and send your Italian friends. In other words…share the wealth!
Meanwhile in America, two of my new favorite foodie bloggers, Maryann of Finding la Dolce Vita and Marie of Proud Italian Cook are hosting their own party.
Without exception, this is my all-time favorite, easy-to-make Italian dish. In fact, we have some version of this baby once a week.
– Spaghetti (one pound)
– Cubed pancetta (1/2 pound)
– Tomato sauce (2 1/2 cups)
– Garlic (one clove)
– Crushed red pepper (to taste)
– Grated parmesan cheese (to taste)
– Olive oil (one tablespoon)
1. Bring salted water to a boil and add pasta, cooking according to directions on the box.
2. Heat olive oil and garlic over medium heat and add pancetta.
3. Brown pancetta.
4. Add tomato sauce. Allow the sauce to simmer and thicken, but not dry out. (10 minutes)
5. Just before the pasta is ready, add crushed red pepper to the sauce.
6. Combine spaghetti and sauce and serve immediately.
7. Add grated parmesan cheese and additional crushed red pepper, to taste.