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Writer's pictureSouth Gwinnett Myriad

Top 5 Americanized Italian Dishes By: Mckenzie Rogers

Updated: Sep 13, 2020

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Imagine this: you’re going on a trip to Italy. Of course, while you’re there, you’re going to go to as many restaurants as possible. You sit down in a restaurant and try to order with the very little Italian you learned on the plane. And of course, your favorite dish is spaghetti with meatballs. Halfway through writing your order, the waitress stops and stares at you appalled-as does the other guests there. To them, you became an alien because you ordered your favorite “Italian” dish. Even though their reaction seems a little odd or harsh, it actually makes sense. Spaghetti and meatballs, and many other favorite “Italian” dishes of Americans are surprisingly uncommon in Italy. The “Italian” dishes Americans know and love were modifications of Italian dishes brought over with immigrants to the US during the early 1900s. A lot of Italian immigrants came over from Italy and began developing new recipes with produce they had available at the time.

As it was implied earlier, Spaghetti and meatballs with marinara sauce is not at all Italian. Italians, however, did create bolognese. Bolognese is an almost stew-like sauce with seared veal, pancetta, pungent onions, and softened carrots cooked together in a large pot over a flame. When Italians came to America through Ellis Island, many of them were surprised by the abundance of preserved crushed tomatoes in America. This type of agriculture was new to them. They were also surprised by the lack of veal and other meats common to Italy. Italian-Americans took the pasta, tomatoes, and meat available at the time and created an entirely new dish. Spaghetti and meatballs quickly became a favorite in America and was subsequently labeled as “Italian” even though it actually isn’t. Just like spaghetti and meatballs, Chicken Parmesan did not exist until immigrants from Italy came to America. The ancestors of those immigrants did not invent the delicious dish we know today. However, Italians did frequently eat Eggplant Parmigiana. Italian-Americans noticed how our country’s people enjoyed the flavor of meat, so they tweaked their original recipe. Even the name ‘Parmesan’ isn’t American or Italian. The word is the French abbreviation for the Italian word ‘Parmigiana’.

Surprisingly enough, Lasagna isn’t actually Italian either. Lasagna can be traced back to Ancient Greece, but the title named a specific method of assembling the dish- layering pasta and any kind of sauce. Also, the first claim of the lasagna we eat now came from a British cookbook in the late 1300s. However, Italy did perfect the recipe over many centuries. Unlike Spaghetti, the lasagna we eat in America is about the same as the original Italian recipe.

Just like spaghetti and meatballs, Chicken Parmesan did not exist until immigrants from Italy came to America. The ancestors of those immigrants did not invent the delicious dish we know today. However, Italians did frequently eat Eggplant Parmigiana. Italian-Americans noticed how our country’s people enjoyed the flavor of meat, so they tweaked their original recipe. Even the name ‘Parmesan’ isn’t American or Italian. The word is the French abbreviation for the Italian word ‘Parmigiana’.

Garlic Bread, everyone’s favorite appetizer from Italian restaurants in America. It’s not at all Italian, but actually a modification on another Italian recipe. Garlic bread is a twist on Italy’s bruschetta which is toasted bread drenched in olive oil and toppings such as garlic and tomatoes. Long before that though, the idea behind bruschetta started in Ancient Rome. Roman nobles gave day-old bread to farmers and those doing physical work to make full use of their foods. Day-old bread was about as much nourishment that they could afford. Originally, bruschetta was topped with almost anything. Italy began to focus on using diced fresh tomatoes to top their artisanal bruschetta. It was treated like a sample of food, akin to an appetizer. Once again, the concept of bruschetta and garlic bread came to the US with Mediterranean immigrants. Fresh tomatoes weren’t as common here as they were in Italy, so immigrants owning restaurants shifted over to the tradition of using garlic and either butter or oil and herbs on their day-old bread. Topping bread with garlic, butter/oil and herbs was also common in some parts of southern Europe.

Many different countries’ cuisines led to the creation of what we know as Italian pizza. Egypt, India, and Ancient Greece all made their own flatbreads based on the foods terroir, or natural environment where it was first produced. Their flatbreads were originally street food meant for poorer people; however, now Flatbreads along with their variations are served in many fine-dining restaurants. Oddly enough, the term ‘pizza’ itself can only be claimed by Italy. Early in pizza history, the recipe was very simple: cooked dough, tomatoes, mozzarella, and basil. Now assortments of toppings adorn pizza and we’ve also taken to creating deep dish pizza.

When the pizza came to America, it began a stream of amazing pizzerias like Little Italy, 1905. Pizzerias in New York are so popular that some are still in business, including Totonno’s.

All of these Americanized recipes, had roots in authentic Italian dishes. Traditional Italian food is amazing. Although many people agree authentic Italian food is great, America could not do without its’ take on the cuisine. Nor could we do without our own sophisticated and smalltown ‘Italian’ restaurants.

Ingredients

300 g minced beef meat (20 percent fat)

150 g unsmoked pancetta

50 g brown or pink onion

50 g celery

50 g carrot

300 g peeled tomatoes OR tomato passata OR 5 tbsps of double tomato concentrate

200 ml white wine

200 ml milk

Up to 200ml of vegetable stock

1 tbsp tomato concentrate

2 tbsp creme fraiche (optional)

50 grams butter OR 3 tbsps extra virgin olive oil

Salt and pepper to taste

Method

Step 1:

To prepare your Bolognese sauce, start by finely chopping the pancetta. Put it in a large, thick-bottomed casserole – ideally cast iron, or the traditional earthenware casserole – and render it over low heat for about ten minutes.

Step 2:

Meanwhile, finely chop the vegetables. Add the oil OR butter to the casserole, and stir in the chopped vegetables. Cook on a low heat until they become soft and transparent (about ten minutes). Be careful that the onion doesn’t turn brown.

Step 3:

Add the minced meat, raise the heat to medium, and let it brown, stirring often. Pour in the wine, and keep stirring until it has completely evaporated.

Step 4:

Stir in the tomatoes (either pelati – peeled – OR passata. However, the use of pelati is recommended for ragù). Cover the casserole, and cook for about 2 hours. Add a ladleful of vegetable stock when the Bolognese sauce starts to dry up.

Step 5:

About 15-20 minutes before taking your Bolognese sauce off the heat, add the milk and season to taste. When the ragù is ready, take it off the heat and stir in the creme fraiche, which is recommended if using the Bolognese sauce with dried pasta. If using fresh pasta, the use of cream is facultative.

Traditional Lasagna Recipe: Or for a vegan recipe here

Ingredients:

3/4 lb. lasagna noodles

1 tsp. extra-virgin olive oil, plus more for drizzling

1 lb. ground beef

2 cloves garlic, minced

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

1 (32-0z.) jar marinara

16 oz. whole milk ricotta

1/2 c. freshly grated Parmesan, divided

1/4 c. chopped parsley, plus more for garnish

1 1/2 lb. sliced mozzarella

DIRECTIONS

Step 1:

Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.

Step 2:

Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon, then drain fat. Return beef to skillet and add garlic and oregano and stir for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through.

Step 3:

Combine ricotta, 1/4 cup Parmesan, and parsley in a large mixing bowl and season with salt and pepper. Set aside.

Step 4:

In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a layer of ricotta mixture, and a single layer of mozzarella, then repeat layers. Top last layer of noodles with meat sauce, Parmesan, and mozzarella.

Step 5:

Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes. Garnish with parsley and serve.

Ingredients

1 to 2 eggplants

2 cups all-purpose flour

2 to 3 cups vegetable oil for frying, or heat your deep fryer

6 large eggs

2 cups grated Parmesan cheese

1 tbsp fresh flat-leaf parsley chopped

1/2 tsp Kosher salt

3 cups fresh mozzarella cheese sliced, or grated

Instructions

Prepare the marinara sauce (can be done up to 2 days in advance)

Cut the ends off the eggplant and discard them. Cut each eggplant into 1/4-inch round slices and sprinkle salt over each of the rounds.

Place in a colander for 30 to 40 minutes.

Rinse eggplant rounds under cool water to remove salt. Dry with paper towels.

Meanwhile, spread the flour out on a large platter.

Coat each slice of eggplant with flour and shake off excess. Set aside.

Next, in a deep, heavy saucepan, heat the oil to 350 F, or heat your deep fryer to 350 F. (If you don't have a deep-frying thermometer, the oil will be hot enough when it creates a sheen, and a small piece of bread sizzles when tossed in the oil.)

In a shallow bowl, whisk the eggs together with 1/2 cup cup of the grated Parmesan cheese, the parsley, and salt.

Dip the eggplant, a slice at a time, in the egg mixture and let any excess drip off.

Deep-fry the eggplant slices, 3 to 4 at a time, for about 3 minutes, or until they are golden brown and tender.

Remove them with a slotted spoon and place them on paper towels to drain and cool.

Preheat oven to 350 F.

Spread 1 cup of marinara sauce over the bottom of a 9x13 baking dish.

Arrange a layer of eggplant slices over the sauce (they can slightly overlap, if necessary).

Spread a thin layer of marinara sauce over the eggplant.

Sprinkle 1/2 cup of the mozzarella and 1 tablespoon of Parmesan cheese over the sauce.

Repeat, layer the eggplant, marinara sauce, mozzarella, and Parmesan cheese to top the pan.

End with a layer of eggplant and about 1/4 cup marinara sauce spread over the top of it.

Sprinkle a good handful of Parmesan cheese on top of the sauce.

Bake the eggplant for about 50 minutes, or until bubbly and lightly browned on top (you can place under the broiler for a minute or so to brown the cheese, also).

Let the pan sit for 30 to 40 minutes until cool enough to serve.

Cut into slices and serve with warm marinara sauce and grated Parmesan on the side

Traditional Bruschetta Recipe:

Ingredients

4 tablespoons olive oil (high-quality extra-virgin, try to find a nice fruity one)

2 to 3 tomatoes (very ripe and flavorful, or you can use cherry tomatoes, chopped)

4 slices of Tuscan bread (cut 6-inch-wide, or any other rustic Italian loaf)

1 clove garlic (sliced in half)

Garnish: salt (coarse, flaky Maldon salt works really well for this)

Garnish: basil leaves (fresh, chopped)

Steps to Make It

Marinate the chopped tomatoes in some of the extra-virgin olive oil for about 10 minutes.

Toast the bread slices on a charcoal grill until golden-brown and lightly marked with grill lines. (You can also toast them in an oven or toaster if grilling is not possible).

Then gently rub the grilled slices of bread with the cut end of a raw garlic clove that you have sliced in half.

Top each slice with the marinated tomatoes and a sprinkling of coarse sea salt and chopped fresh basil leaves. Add a light drizzle of a bit more of the extra-virgin olive oil, if desired.

Cut each slice in half and serve immediately.

Ingredients:

1 Tablespoon olive oil

2 cloves roasted garlic, finely chopped

1/4 cup your favorite pizza or tomato sauce

8 ounces mozzarella cheese, sliced into 1/2 inch thick pieces

2 plum tomatoes, sliced (or any tomato you like)

handful of fresh basil

Directions:

Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.

Mix the olive oil and chopped garlic together in a small dish. Brush the top of the dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with pizza sauce, then the mozzarella cheese slices, then the tomato slices.

Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That’s optional.

Remove from the oven and top with fresh basil and pepper. Slice pizza and serve immediately.

Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.

fresh ground black pepper, to taste

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