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Does anyone else put whole boiled eggs in their spaghetti?
Posted on 8/6/21 at 1:32 pm
Posted on 8/6/21 at 1:32 pm
(no message)
21
Posted on 8/6/21 at 1:36 pm to DUKE87
quote:
hole boiled eggs in their spaghetti
Posted on 8/6/21 at 1:46 pm to Tigerbait2323
Seen it, ate it, loved it. Its usually in the sauces of the old Italian folks who says its NOT sauce, it's Spaghetti Gravy.
Posted on 8/6/21 at 2:06 pm to DUKE87
On St. Joseph's day, topped with the mudica (the toasted breadcrumbs like carpenter Joseph's sawdust).
Posted on 8/6/21 at 2:18 pm to DUKE87
Little old Italian lady I knew would make red gravy with meatballs and hard boiled eggs nearly every Sunday. She brought it to me quite often. Her family would fight over the eggs. When she'd bring, she'd tell me she managed to hide a few of the eggs so I'd get them. She was adorable and her food was old school delicious.
Posted on 8/6/21 at 2:23 pm to DUKE87
quote:
whole boiled eggs in their spaghetti?
No, but my Mom always added mushrooms and black olives to the sauce which was fantastic. I married a woman who doesn't like black olives so I make my own little pot of spaghetti sauce when we do spaghetti.
Posted on 8/6/21 at 2:51 pm to DUKE87
Posted on 8/6/21 at 3:11 pm to DUKE87
Had it back in highschool at my friend's off the boat Italian who barely spoke English grandma's house for a Sunday lunch. They told me she woke up early every Sunday morning to cook an authentic Italian lunch for them. She had fresh red gravy (not what they called it) with meatballs and boiled eggs in it. It was explained to me that the eggs were used as a substitute by poor Italians who couldn't afford meat, and it was a type of tradition.
It was delicious, and to this day I will often throw them in my gravy.
Now it's certainly possible they were wrong in telling me this or even that I am misremembering some details of the heritage, but that doesn't change just how great it tastes. The texture of the egg is wonderful, and the yolk with the red gravy is amazing.
It was delicious, and to this day I will often throw them in my gravy.
Now it's certainly possible they were wrong in telling me this or even that I am misremembering some details of the heritage, but that doesn't change just how great it tastes. The texture of the egg is wonderful, and the yolk with the red gravy is amazing.
Posted on 8/6/21 at 3:34 pm to Saskwatch
quote:
No, but my Mom always added mushrooms and black olives to the sauce which was fantastic. I married a woman who doesn't like black olives so I make my own little pot of spaghetti sauce when we do spaghetti.
My grandmother always added mushrooms and green olives, so I still make my spaghetti with mushrooms and green olives. She said she had spaghetti with green olives in Spain. I can't make it at home without them
Posted on 8/6/21 at 3:54 pm to DUKE87
No but I bet it’s good.
Skip hop and a jump away from shakshuka
Skip hop and a jump away from shakshuka
Posted on 8/6/21 at 4:02 pm to Got Blaze
No, but I really find no reason not to, either.
Huevos paisanos!
Huevos paisanos!
quote:EXACTLY what I was thinking.
Skip hop and a jump away from shakshuka
This post was edited on 8/6/21 at 4:04 pm
Posted on 8/6/21 at 4:17 pm to DUKE87
I don’t. But will start now. Can’t be bad.
Posted on 8/6/21 at 4:19 pm to DUKE87
My great grandmother and grandmother were born in Scicli, a poor southern town in Italy. What they made was not a red sauce or red gravy it was similar to a stew using cheap beef, pork, and egg as filler for the meal. They would use homemade sausage and meatball for "special" guests. When they came here and began to make money they then started to use the traditional items more often. We still cook it the same and fight over the beef and eggs.
Posted on 8/6/21 at 4:33 pm to DUKE87
anyone have a recipe? are the eggs on the side?
Posted on 8/6/21 at 4:39 pm to cajunangelle
quote:
anyone have a recipe?
Boil eggs.
Peel eggs.
Put in pot.
Posted on 8/6/21 at 4:41 pm to DUKE87
My grandma chops them up and uses it in her spaghetti sauce. It's pretty good but I know it's off-putting to some.
Posted on 8/6/21 at 4:50 pm to cajunangelle
quote:
anyone have a recipe? are the eggs on the side?
The lady would cook and peel the eggs and then simmer them in the sauce toward the end of cooking. The whites picked up some of the sauce flavor.
Posted on 8/6/21 at 5:13 pm to DUKE87
MawMaw did and so do I.
Posted on 8/6/21 at 5:19 pm to cmc711
quote:
What they made was not a red sauce or red gravy it was similar to a stew using cheap beef, pork, and egg as filler for the meal. T
Very true. My moms grandparents were from Sicily, landed in Independence LA 1903. They always had pieces of chicken or roast, which was left over from previous meals that week, along with meatballs and boiled eggs. Every Saturday they would make bread for the week. We would travel from Metairie Independence every Sunday after mass for red gravy. I make the same red gravy today for my kids and grandkids, but I sure miss Sundays in "the country" as we called it.
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