The spaghetti must be al dente and the red sauce (or "gravy" as it's called in these parts) must cling to the pasta with true amore. And the meatballs have to be firm enough to stand up to the sauce but gentle enough to easily half and quarter with the side of a fork. In other words, they should be moist with out being watery and distinctive without being overbearing.
And this all must be served piping hot so that it's presented to you at just the right moment.
Well, if that's what you're craving, you've got to head on over to Lamberti's Tutti Toscani in Cherry Hill. Because this is where you'll still find old-fashioned spaghetti with homemade meatballs on the menu.
Here's the plate that was served to me at Tutti recently:
Doesn't it look wonderful?
And I can assure you it tastes every bit as good as it looks. I didn't leave a single morsel on my plate. No evidence whatsoever!
I don't care how up-to-the-minute the menu may be, this is one old-fashioned dish that's worth keeping, no matter what.
Lamberti's Tutti Toscani understands that. Grazie dei!
BTW: The plate that you se above is shown before I took a fork and spoon and started twirling the pasta around the sauce -- and that's a fun part of the whole experience.
Photo copyright 2011 by Dan Cirucci.
No comments:
Post a Comment