Believe
it or not, it was Thomas Jefferson that helped give pasta an initial push into
popularity. During an extended stay in Paris from 1784-1789, Jefferson ate what
he called macaroni… back then, the word could have referred to any shape of
pasta. He enjoyed the dish so much that he returned to America with two cases
in tow. When his supply ran out, he sent for reinforcements via a friend from
Naples.
During
the late 19th century, when a large group of immigrants relocated from Italy to
America (most from Naples), pasta became a common food in the states. We have
been making spaghetti in America ever since.
Today,
pasta is generally cooked by boiling the dough. The first evidence of pasta
being boiled comes from the Jerusalem Talmud. The Talmud includes a discussion
on whether or not boiled dough should be considered unleavened bread under
Jewish law. Pasta was likely boiled before the Talmud was written, but this is
the first text reference to the cooking method.
Here
in America, we are most familiar with dried pastas imported from Italy. Dried
pasta is usually made from semolina, or purified durum wheat. Semolina isn’t
overly absorbent, which makes for great al dente style pasta. It also has a
long shelf life, unlike fresh pasta.
Pasta
is, for all intents and purposes, a comfort food. One of its most comforting
qualities is how little it has changed over the centuries. It is still made
with the same essential ingredients and preparations that it has been since
antiquity. When we eat pasta, we can be assured of the likelihood that our
ancestors, and our ancestor’s ancestors, ate something similar. Pasta, with its
long, multicultural history, is a culinary connection to our past.
By PBS
Meatballs aren't just for sub sandwich or spaghetti. Add meatballs to broth and you have a tasty soup.
Meatball
Soup with Pasta
Copyright
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
pound ground beef
1
egg
1/2
teaspoon garlic powder
1/2
cup parmesan cheese, grated
1/2
cup Italian style bread crumbs
salt
and pepper to taste
1
tablespoon extra virgin olive oil
1
onion, chopped
6
cups beef broth
2
cups water
2
bay leaves
1
cup uncooked elbow macaroni pasta
1
(15 oz.) can mixed vegetables, drained
1
tablespoon Italian seasoning
1
tablespoon extra virgin olive oil
Directions:
To
make meatballs: In a bowl, combine ground beef, egg, garlic powder, parmesan
cheese, bread crumbs, salt and pepper. Shape into small balls.
In
Dutch oven, heat oil over medium heat. Lightly brown meatballs. Remove
meatballs to a plate. Now add beef broth to the pot with the tasty brown bits.
Then add water, onions, bay leaves, Italian seasoning, elbow macaroni and
meatballs. Bring to boil. Reduce heat and simmer for 15 minutes.
Add
mixed vegetables. Simmer another 15 minutes. Top with parmesan cheese, if
desired. Serve with crusty bread or a sandwich. Enjoy!
This looks amazing!
ReplyDelete