You’ve no doubt been reading the previous blog entries of all of the wonderful risottos my fellow comrades in Pomodori E Vino have been creating. They’ve all looked so delicious. It is now my turn for a risotto, and another … Continue reading →
Today, I write my blog entry with very mixed feelings. My recipe, Orecchiette, which I’ll talk about in a minute, was delicious. The sad part is this is the last pasta in the chapter. We will tomorrow be moving on … Continue reading →
Lasagna with Mushrooms and Ham. Sounds like a simply flavored dish, doesn’t it? Well, it’s not. It is a wonderfully flavorful dish that I want to thank Marcella for placing in her cookbook. Layers of thin homemade pasta sheets, in … Continue reading →
I’ve come to one of my most challenging dishes so far. Today it was my turn to make tortellini – Green Tortellini with Meat and Ricotta Stuffing. I will start by saying I have never made tortellini before, and have … Continue reading →
Once again, you get to hear me say that this is a fantastic recipe and you should give it a try. Today’s recipe is Asparagus Sauce wtih Ham and Cream, which Marcella suggests is best served over penne pasta. I … Continue reading →
Today’s pasta is a very simple, but delicious one. I know that many of us have been calling some of the pasta sauces comfort food, and that’s what this one was to me. Marcella says that this sauce has been … Continue reading →
I’m so happy cooking my way through Marcella Hazan’s Essentials of Classic Italian Cooking. And I’m also happy that I’m still cooking pastas-my favorite. I was very happy to see that one of the recipes I get to cook is … Continue reading →
Today we get to make Pesto. I love pesto. I’ve made it many times, and always by the food processor method. I’ll give you a little history of pesto that Marcella explains in her book. It is the sauce the … Continue reading →
Today is Fried Zucchini Sauce with Garlic and Basil. I was really looking forward to making this in some ways (the taste and texture) but not in other ways (my weight with butter and fried zucchini). The results of this … Continue reading →
This week, my recipe was Eggplant Sauce with Tomato and Red Chili Pepper. When I looked through the recipe, the first thing I noticed is that you fry the eggplant. I rarely fry anything, so I can’t say I was … Continue reading →
It’s Cindy again, and I’m so excited because it’s now my turn to move on to the Pasta chapter of The Essentials of Classic Italian Cooking. I absolutely love pasta. If you love pasta also, and want a simple but … Continue reading →
This is my last soup to make in our quest to work our way through Essentials of Classic Italian Cooking. It was an interesting one to end with. This soup comes from the Romagna area of Italy. Marcella says that … Continue reading →
Aquacotta is usually a peasant dish. It’s a soup made with stale bread, water, onions, tomatoes, and olive oil. But it’s also made in grander households. There, it usually contains eggs, Parmesan cheese, and lemon juice. The version that Marcella … Continue reading →
I love soups. They can be very filling and are wonderful for the cold climate I live in. When I saw this recipe I was to make, Potato Soup with Smothered Onions, I was really looking forward to it. I … Continue reading →
It’s Cindy again, and this week I’ve moved on to soups. And what a very nice soup to start with -Summer Vegetable Soup with Rice and Basil, Milan Style. I love Marcella’s description of this soup. She says that during … Continue reading →
