The Italians embraced them much sooner and did a lot more with them. The French were too worried they were poisonous because they were nightshades and only slowly adopted them with the advent of tomato exports from Italy and Spain.
There are massive leaps to be made by combining French techniques with foreign ingredients, it just requires accepting that maybe other places also have good food, perhaps even better food in some cases.
“We stole half our flavor profiles from them and refuse to admit it, so we pretend like anything we stole is actually just common knowledge.”
it is not like tomatoes are native italy
The Italians embraced them much sooner and did a lot more with them. The French were too worried they were poisonous because they were nightshades and only slowly adopted them with the advent of tomato exports from Italy and Spain.
We improved them. One of Italy’s most famous dishes, carbonara pasta, has a French version that is way better.
the Korean version is even better.
I looked it up and it’s spicy carbonara. I should try this.
There are massive leaps to be made by combining French techniques with foreign ingredients, it just requires accepting that maybe other places also have good food, perhaps even better food in some cases.
Do you really just leave us hanging without telling us how to upgrade carbonara?
https://tangerinezest.com/en/creamy-bacon-pasta-with-onion-french-carbonara/
Basically, pasta with cream and bacon. It’s barely carbonara anymore, but it’s what we call it anyway.