there so i think i think the world's love for pizza came from right here in brooklyn i'm pretty sure that's correct what would you say is the difference like how did italian food evolve in america the main difference that i see is italian mainland italian cuisine is very simplistic they're true to their ingredients whether it's because we didn't have certain ingredients or we started using other ingredients that we suddenly had access to uh the flavors got amped up seasonings that we use are a little more intensely flavored it creates a different a totally different vibe rather than being fresh and light things tend to be hearty like that definitely sounds very much like what i think of american cuisine it's just a lot of everything let's just stuff it in there but i mean i'm not gonna lie i kind of like that but that's yeah but i i definitely also appreciate the italian approach of you know purest you know purest cuisine like let the ingredients speak for themselves that's all there's definitely also some beauty in that let's talk about eggplant parm when we talked to you you said if we do eggplant parm we really have to talk about two different versions of eggplant parm sure so the traditional italian version first they'll slice the eggplant lengthwise so they're longer oval shaped slices rather than in america we tend to slice it crosswise they tend to not peel it whereas over here we tend to peel the eggplant so you're going to fry the slices of eggplants in italy they might dredge it in some flour and then fry it like that or they'll just do it plain so it's these thin crispy slices of eggplant over here the majority of italian-americans spread with eggs flour and breadcrumbs so typical dredging station so that's that's one of the main differences in terms of the final texture you're gonna get a little bit of a more cakey dense texture in the italian american version on the italian side you'll get a little bit more of a light and delicate and smooth texture so i would start with the sauce first because that can be going in the background doing everything else traditionally in italy it would just be a quick tomato sauce you're frying a little bit of garlic whole clove and then you're adding in some tomatoes you could pull the clove of garlic out too if you don't want it to be too strong throwing in some pureed tomatoes and throwing in a sprig of basil and letting that cook for a short time until it's all infused so very light delicate very tomatoey sauce over here you're gonna throw about NUMBER_TOKEN milliliters of olive oil into a pot add in a couple cloves of minced garlic and about a half a minced onion let those saute for a few minutes to get aromatic and transparent and then once that's ready you can either throw in your your dried herbs so dried oregano dried parsley dried basil and let them toast a little bit in that oil i like to do that i also like to throw in a little bit of crushed red pepper uh some chili flakes so that gets a little bit spicy my mom doesn't like that but it's okay and then once those are toasted you can throw in one or two cans depending on how much you wanna make
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