Marcella says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes
Fricasseed chicken with herbs and sun-dried tomatoes (Pollo in friccassea con gli odori e i pomodoro secchi)
I love the technique of friccasse, a slow braise of meat. It is generally referred to as the "white braise" because of the dish's light colour. The term is derived from the French "frire," meaning "to fry," and "casser," meaning "to break into pieces." The technique involves lightly frying the meat, usually chicken, veal, or rabbit, to seal in the juices, then braising it in a liquid, usually white wine or stock. The sauce is thickened with egg yolks or cream, depending on the recipe. This is...
Baked mozzarella, tomato, caper, and Parmesan crostini
Crostinis are the Italian answer to French canapè. They are both small bites usually served as appetizers at the start of a meal. This...
Blaust's chicken thigh pasta sauce with herbs, tomatoes, and white wine (Il sugo de cosce de pollo Blaust)
Danye Bernadis runs a lovely small restaurant called Blaust in Lavarriano. He specializes in the local style of cooking from...
Avocado and Parmesan crostini (Crostini di avocado Parmigiano)
Avocadoes came into Italian cuisine later in history but have been readily accepted. They are used in appetizers like this one, salads...
Bread pudding with chocolate and apples (Budino di pane, cioccolato,e mele)
Bread pudding is a classic dessert found in some form across the globe. I grew up with my mother's bread pudding, simple yet full of...
Baked fish and potatoes with rosemary
Marcella Hazan has written an amazing series of cookbooks. The recipes are authentic, and the flavours are wonderful. She brings the...