This was Northern Italian cooking seen through the eyes of a native of Emilia-Romagna who had advanced degrees in natural sciences and biology. Here, pastas were not bathed in long-simmered tomato sauces, the way they were in Boston’s North End. Weary of French butter sauces and potato gratins, I was eager to explore the new Italian cooking that in the early ‘80s was becoming the thing in a handful of forward-looking American restaurants. It came from an early Marcella Hazan cookbook, and whatever Marcella said to do, I did. It comes out of the oven golden brown on top and a little crusty - a delicious dish that takes an enormous effort. When it’s done cooking, you lift it out, slice it thickly, lay the slices in a baking dish, and spoon over bechamel sauce and freshly grated Parmesan cheese. Then you spread it with a mixture of pureed spinach and ricotta, roll it up, wrap it tightly in cheesecloth, secure the ends with kitchen twine, and lower your gigantic sausage into a stockpot of boiling water. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume.Īs the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.How’s this for a recipe that will take an entire afternoon? You make pasta dough and roll it out to the size of your work table. This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts.
Chestnuts Boiled in Red Wine, Romagna Style.
In this, her magnum opus, she gives us a manual for cooks of every level of expertise-from beginners to accomplished professionals. Marcella Hazan introduced Americans to a whole new world of Italian food. “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” -Nigella Lawson A timeless collection of classic Italian recipes-from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)-beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” ( Chicago Tribune).
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