SPAGHETTI AND MEATBALLS

We prepared a recipe for Spaghetti with Meatballs from the Antonietta Terrigno’s 2010 Classic Italian Cooking Recipe Book. Our final reflections on this project are as follows. The umami or savory flavours, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). For example, the soy sauce is also rich in umami components. It has been described as brothy or meaty. The umami flavours from fermented cheeses and meats in Italian cuisine are the main contributors to Italian flavour. Most recipes are focused on very few ingredients but with abundance of flavour and quality, such as the Parmesan-Reggiano which is aged for at least 1 year to about 3 years!

With respect to our meatballs, 15 of 20 fellow students felt it tasted better than frozen brand variations. 14 of 20 felt the meatballs were sufficiently moist hence demonstrating that fresh meatballs may retain their juices and flavor better from frozen variations. We feel if you have the time to prepare the meatballs it is always better to make recipes with fresh ingredients rather than buying frozen or canned meatballs. The taste has much more depth and flavor when the ingredients are given the time to cook into their flavors. The cost was affordable even for students hence we believe anyone can make a perfect Italian meal with some love and little knowledge on ingredients.

 Buon Appetito!