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Italian Spaghetti Sauce with Meatballs
This is one of an almost infinite number of very good "Italian" spaghetti tomato-sauce recipes. I am always intrigued when the recipe calls for "Parmesan" cheese ("Parmigiano Reggiano" cheese)- the supposed ultimate in Italian grating cheeses. Occasionally, because of almost status-symbolism, it has been referred to as the "Yuppie" cheese. In reality, a significant percentage (perhaps a majority) of Americans of Italian descent use imported Pecorino Romano cheese (I prefer the Locatelli brand)in their pasta sauces. This very tasty and usually much more reasonably priced cheese has been described as somewhat salty, spicy, sharp, and tangy. It is a sheep cheese that becomes increasingly robust with age. Try it when a pasta tomato-sauce recipe calls for Parmigiano Reggiano (Parmesan) cheese. You may be pleasantly surprised - certainly, your wallet will be.
21 users found this review helpful
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Reviewed On:
Dec. 27, 2008
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