7/3/2023 0 Comments Italian cooking marcella hazan![]() In retrospect, I'd cut it back to 1 teaspoon.īring to a simmer over medium heat crush the tomatoes. I'm a salt-lover, so I went with the 1 1/4 teaspoons. And salt – which ranged anywhere from "2 pinches" to 1 1/4 teaspoons. One thing is constant, though: those four ingredients.Ī 28-ounce can of San Marzano whole tomatoes. Marcella's Tomato Sauce can be found, with slight variations, all over the Web. Which is a bit odd with an Italian husband who could eat pasta three times a day, you'd think Marcella's sauce recipe and I would have gotten together long since.īut you know how it is hub loves Grammy's sauce recipe, so Grammy's recipe it's been – for 37 years. I'd heard fellow foodies rave about this recipe for years, yet I'd never made it myself. That's right - just plain "Tomato Sauce." Four ingredients. Italian children lick theirs clean."Īnd then there's her Tomato Sauce. Her many books, beginning with 1973's The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating and stretching right up to 2008, when she gave us her autobiography, Amarcord: Marcella Remembers, helped opened our eyes to the simplest dishes: roast chicken, whose only adornment was two lemons in its cavity the creamiest, easiest polenta Parmesan and olive oil crostini, which she helpfully annotated, "Your fingers will get sticky handling this. ![]() ![]() Author Marcella Hazan, who died this past week at the venerable age of 89, has long been known as the woman who introduced classic Italian cooking to America. ![]()
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