This was a very interesting recipe for me. I had never cooked veal before! I first had to pound out the pieces to a proper thinness. Marcella wants the pieces to be about 5 inches by 4 inches and after … Continue reading →
The recipe is classic comfort food, Marcella style. It calls for a whole chicken cut into quarters, browned in a combination of oil and butter and then slow cooked on the stove top with the wine, garlic and rosemary. Here … Continue reading →
I almost never bake fish so this was a great opportunity to try it. And I had a beautiful piece of halibut, sent from Alaska, to use. Marcella says you can use any firm-fleshed fish but she prefers Atlantic bluefish. … Continue reading →
If you love swordfish you will love this recipe. At the local fish store they said they have wild-caught swordfish from the Gulf of Mexico so that’s what I got. Oil spill be damned! The swordfish is simply grilled (you … Continue reading →
This was an enjoyable process. I love making crepes and crespelle—pouring in the batter and twirling the pan. They cook very quickly so making 8 or 9, as the recipe calls for, takes no time at all. I stacked them … Continue reading →
Thinking of the clam risotto, I am so happy because I know I can get beautiful, fresh, local clams, easily. They are actually farmed in the bay by a friend of ours and don’t need very much scrubbing at all. … Continue reading →
This is most certainly NOT a Rachel Ray recipe but it is as rich and wonderful as it is time consuming. Luckily for me I had my trusty, well-trained assistant, Kathryn, to help me out. I trimmed and cooked the … Continue reading →
Making fresh pasta was not daunting to me (I’ve done it many times) but the prospect of forming about 144 tortellini was. I solved the problem by inviting my friend, Cecelia and my daughter, Kathryn to play, too. The recipe … Continue reading →
To taste Bologna in a bowl, make this simple recipe. Marcella calls for sausage out of the casings without any fennel or strong spices. If you’ve been following the blog, you know that it’s not that easy to find. Instead … Continue reading →
This recipe had a really special aspect to it. Early on, I realized that, not only would I be in Venice to make it(I would never have been able to find Botarga in Tallahassee) but that Sandi would be there, … Continue reading →
Pasta with caramelized onions. A fantastic idea! Totally rich, sensual in the mouth and delicious. Because I am in Venice, I bought some beautiful flat white onions—cipolle. I used butter to slowly stew a whole bunch of onions (about 6 … Continue reading →
This tomato sauce is perfect. Simple, fresh tasting and perfect. Since we are not yet in local tomato season, I opted for canned San Marzano tomatoes. The vegetables are onions, celery and carrots–sounds like the beginnings of a French sauce … Continue reading →
La Jota soup is a recipe from Trieste and reflects as Marcella says “the earthy accent of its Slavic origins.” I really didn’t expect to like it but in the end it was a very satisfying, hearty and flavorful supper. … Continue reading →
This is a very simple soup. There are just three main ingredients: potatoes, peas and artichokes. I was lucky to see fresh, local, sweet green peas at our farmer’s market but there are no artichokes grown anywhere near here so … Continue reading →
I’m so excited to post my first entry on the blog dedicated to Marcella Hazan. I’m Jan from Tallahassee, Florida. The recipe is called “Russian Salad” and Marcella says that the only thing Russian about it is that it includes … Continue reading →
