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Pasta Sauce - South Philly Italians called it GRAVY. In my book you will find a multitude of variations. Both meat and seafood. With Rigatoni, Gnocchi, Ravioli, Fetucini, Linguine and many others. You don't need to be Italian to love it, after all, Marco Polo did "borrow" it from the Chinese. What a guy.
What a pleasure to hear the term "pasta sauce", called "gravy". There is no better "gravy" than a South Philly person making it. I remember walking down the street on Tuesday's, Thursday's and Sunday's when everyone on the block were making gravy and the smells were wonderful coming from each home as you passed by. You see, that was the tradition, to eat pasta three days a week and especially on Sunday's.
ReplyDeleteYou got it kid. And sometime on meatless fridays with seafood. Maryland crabs with linguine was my favorite.
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