Remember the pasta commercial which is set on a crowded city street in Boston, and an Italian woman opens the kitchen window, leans out and yells: “Anthony…….! Anthony…….!” There’s bustling in the kitchen, a big pot of steaming water is on the stove and you watch as a box of pasta is opened and poured into the boiling water. Scene shifts to outside where you see a young boy running through the streets of Boston as fast as he could to get home. Why? It was “Prince Spaghetti Day!”
I looked up the origin and came across this interesting tidbit from the company’s web site:
“The story of one of America’s most beloved pasta brands was born in 1912 when three immigrants from the same village in Sicily, Italy, started a small spaghetti manufacturing company in Boston’s North End. The address of their storefront was 92 Prince Street.
It was a perfect partnership. Gaetano LaMarca was the administrator, Guiseppe Seminara was the salesman and Michele Cantella was the pasta maker. These entrepreneurs had no way of knowing that their little company would become one of the largest pasta manufacturers in the country.
Eventually PRINCE outgrew its offices and moved to Lowell, Massachuesettes. In 1941, Guiseppe Pellegrino, another Sicilian immigrant, joined the company and soon bought a controlling interest. PRINCE remained in the hands of the Pellegrino family until 1987.
Generations of Americans still recall the company’s memorable slogan: Wednesday is PRINCE spaghetti day.”
Wednesday is pasta day in my house. Growing up, I don’t remember what day that was, but most likely it was always spaghetti and meatballs. It was delicious, however, it was the same each and every week. We also had a salad – iceberg lettuce, maybe some tomatoes and Italian dressing.
NO MORE BORING PASTA!! NO MORE BORING LETTUCE!!
Creativity and experimentation seems to be the name of the game these days, and meat isn’t always on the menu. Each week it is something different. Try this recipe for something fresh, different and really tasty!
Chopped vegetable salad medley with balsamic vinaigrette
Pasta with vodka sauce, arugula, fresh mozzarella and sautéed shrimp
1 celery stalk — chopped into small pieces
½ cucumber with seeds removed and chopped around the same size as the celery
½ cup carrots cut into match stick pieces
2 mini sweet peppers (yellow, red and/or orange) chopped into small pieces
1 cup thinly sliced mushrooms
1 cup cut up grape or cherry tomatoes
Mixed greens (spring mix, mesclun)
Grated Asiago cheese
Pitless Calamata olives
Fresh mozzarella — cut into squares
Balsamic Vinaigrette ( ½ cup Balsamic Vinegar, ¾ cup light olive oil, ¼ tsp. Dijon mustard, juice of ½ lemon, tad of salt & pepper) emulsify (mix fast to make all ingredients blend together into a thick consistency)
Place all vegetable ingredients into a medium sized bowl. Mix with the dressing, sprinkle with the fresh mozzarella, olives and top with grated Asiago cheese.
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