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Essentials of Classic Italian Cooking by Marcella Hazan

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Notes about this book

  • Eat Your Books

    See Lisa Is Cooking's take on Roasted red and yellow pepper sauce with garlic and basil and Eggplant Parmesan from this book.

  • dclong on August 02, 2015

    This was my first cookbook, gifted by my mom. I started out learning to cook focused on Italian food. This is a great cookbook and opened my eyes that Italian cooking is more than pasta and tomato sauces.

  • rees.linda on January 15, 2015

    This edition includes both her classics in one volume. My edition is 1995, though I have the second edition as a separate book, too.

  • nicolepellegrini on November 28, 2012

    Pretty much my "go to" book for Italian recipes...I always check this volume first before going to any of my other books.

  • kmattingly on November 21, 2012

    Love this book. I have cooked a dozen or so recipes from this book and would rate everyone of them 10/10

  • Breadcrumbs on December 28, 2011

    Note: This book takes 2 of Marcella's best and combines them: Classic Italian Cookbook and More Classic Italian Cooking . When looking at recipes be sure to check out reviews in those books too.

  • Sir_jiffy on August 06, 2010

    Eggplant Parmesan, Meatballs and Minestrone soup are, among others, real gems

  • ceecooks on January 14, 2010

    Best recipe for Carbonara

Notes about Recipes in this book

  • Bechamel sauce

    • totoro on April 09, 2015

      This technique guarantees you a smooth sauce. You don't need to be quite as cautious with the liquid as she says, though!

  • Marinated carrot sticks

    • twoyolks on November 18, 2016

      I really liked these. The carrots pick up a lot of flavor from the garlic and oregano. There's just enough acid from the red wine vinegar. These were really good with braised beef as the acid helped cut the richness.

  • Poached shrimp with olive oil and lemon juice

    • fprincess on June 04, 2013

      I used Arbequina olive oil and a Meyer lemon. The shrimp were rather large so I sliced them in half as instructed in the recipe. Love this dish. Great for a cocktail/dinner party as it can be prepared in advance. It's delicious on a little piece of bread. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/?p=1921020

    • Zosia on February 03, 2016

      As simple and sublime as the author says.

  • Basic bruschetta

    • sturlington on March 26, 2013

      This is an excellent guide to how to make the quintessential Italian garlic bread and the only bruschetta recipe you need. Includes the classic tomato-topped version. P73

  • Tomato Bruschetta

    • twoyolks on April 05, 2016

      A simple but tasty tomato bruschetta. This definitely depends on the quality of the tomatoes. I substituted marjoram for oregano or basil as that's all I had.

  • Baked stuffed mushroom cups

    • okcook on September 06, 2014

      These are a bit of work to prepare but worth the effort. The filling is relatively low fat...a little pancetta, anchovy, porcini mushrooms, garlic, milk, egg, parsley, basil and bread crumbs. But the flavour is intensely 'mushroomie'. I made three each to go with rack of lamb, grilled zucchini and steamed new potatoes. I could only eat one but my husband gobbled all is down. I usually make a stuffed mushroom with a bechamel sauce based filling but these are better I think.

  • Vegetable soup, Romagna style

    • Delys77 on November 05, 2013

      Pg. 89 Delicious soup that has tonnes of veggies but takes a fair bit of time to put together. That said most of it is inactive time. Do use the parm rind, and do make sure to dice small and cook for the suggested time. The result is a nice old fashioned rich veggie soup that has the umami hit of the parm.

  • Potato and green pea soup

    • Zosia on November 27, 2013

      Simple but flavourful soup that uses basic ingredients. I used Yukon Gold potatoes cut in a larger dice than specified so my soup was probably not as thick as it should have been, but still yummy. I used only half the butter and oil.

  • Lentil soup

    • westminstr on January 21, 2014

      Excellent, though a bit richer than my normal lentil soup. Made 1.5 times the recipe; next time I'd double it.

    • adrienneyoung on August 22, 2016

      A wonderful soup. Can be brightened with a bit of vinegar (balsamic? sherry?). Also good with a bit of red wine in it, with a parmesan rind, with a bit of pancetta. Any or all of the above. Though it IS all gilding the lily. Absolutely none of these changes are necessary: it really is a wonderful soup just as it is.

    • clcorbi on February 22, 2017

      Delicious! We did make quite a few changes: bacon in place of pancetta (crisped in the soup pan so that the fat could be used for sautéeing the veggies), all beef broth rather than a mix of beef broth and water, and we had no celery so we used double the carrot and added a sprinkle of celery seeds. All that said, the outcome was delicious! This soup is indeed very rich (although in my case, I suspect a lot of that has to do with the extra fat from the bacon). With a slice of crusty bread rubbed with garlic, it made a lovely dinner.

  • Lentil Soup with rice

    • Zosia on February 15, 2014

      Hearty and delicious soup that starts with one of Marcella's fabulous tomato sauces as its base. The flavour is even better the second day but the texture of the rice is compromised - not a problem in my family where mushy rice is acceptable in a soup! I make a vegetarian version with vegetable stock and a Parmesan rind for added flavour and I keep a little stock on hand to thin out the leftovers.

  • Lentil soup with pasta, bacon, and garlic

    • TrishaCP on January 10, 2015

      A really hearty and filling meal- almost too substantial to consider a soup- more like a pasta dish. I used slightly less bacon than called for and doubled the vegetables. I used beluga lentils because that is what I had on hand and they worked well because they are a firmer lentil. Would definitely make again.

  • White bean soup with garlic and parsley

    • MVitek on June 03, 2011

      Our go-to pantry meal. We make a variation with more broth and garlic.

    • TrishaCP on March 20, 2017

      This soup is amazing. With so few ingredients, I was really expecting to feel that I would miss onions or carrots or something, but I didn't at all. I used Rancho Gordo's Marcella beans and they really shined in this application, which is really about the beans. I doubled the garlic to about two teaspoons and also doubled the broth since I was making it in advance and knew it would thicken overnight. Take the time to cook the garlic very slowly like Marcella says, because it permeates the oil and then the whole pot of soup so beautifully.

    • stef on March 29, 2017

      A delicious soup. I added some leek and sweet potato

    • Rutabaga on March 29, 2017

      This is lovely, but really a stew, not a soup. I used flageolet beans which I had cooked earlier in the day and still had a little bite to them, and also added a few extra cloves of garlic. The end result is a dish similar to Heidi Swanson's "fagioli al fiasco" and other white bean dishes I have made, although the method here was different. We ate our with cheese toast on the side.

  • Bean and red cabbage soup

    • sturlington on January 26, 2013

      Lot of pork in this recipe. I omitted some steps and it came out close to my standard sausage soup recipe. Made 1/2013

  • Chick pea soup

    • twoyolks on January 27, 2016

      For such simple ingredients, this is actually pretty tasty.

    • stef on January 31, 2017

      This is a very good soup. I didn't have rosmary so used dried sage. I used my immersion blender on it

  • Tomato sauce with onion and butter

    • katecooksthebooks on July 19, 2011

      If you have not made this yet do so immediately. It is the simplest and most tasty basic tomato sauce you will ever eat. It's also fantastic for those nights when you are at a loss for what to make, you will almost always have these ingredients on hand.

    • Snadra on November 03, 2011

      This is such a simple sauce to make, and perfect for nights when you're on autopilot as it really doesn't need any attention. It goes really well with egg pappardelle, but I've also used it frequently on ricotta gnocchi and as a sauce for ersatz oven-baked eggplant parmesan. Fresh parsley really lofts it when it's for plain pasta, and a sprig of thyme added while cooking is also lovely if you have it around (just take it out when you remove the onion). I've used garlic in place of the onion in a pinch as well.

    • Cheri on October 29, 2012

      I like to make this, but use an immersion blender once the tomatoes have softened to make a smooth sauce. All time favorite and freezes very well. This is my favorite way to use up lots of fresh Roma tomatoes when they are in season.

    • kmattingly on November 21, 2012

      A fabulous, easy sauce. As my husband said it's the perfect sauce for gnocchi.

    • sturlington on March 25, 2013

      My husband loves this sauce. It's best on filled pasta.

    • westminstr on September 25, 2013

      This is my go to tomato sauce for any occasion and purpose. It is delicious, and it is very easy, and I always have the ingredients on hand.

    • nikkihughes78 on November 18, 2013

      I sometimes leave the onion in and blend it... its REALLY GOOD!

    • stockholm28 on January 29, 2014

      Simple but good

    • KarinaFrancis on March 30, 2014

      I made this recipe because of all the great reviews and it live up to them all. I can't believe something so simple is so very good. It wasn't a great match for the spinach and ricotta gnocchi I think it needs a plainer background to really shine

    • Breadcrumbs on April 19, 2014

      TOMATO SAUCE WITH ONIOIN AND BUTTER – p. 152 This sauce gets a lot of love from Ms Hazan’s fans and I have to admit, I’d never made it before. That said, I had some freshly made gnudi and this sauce came to mind so I thought I’d give it a try. Unfortunately I can’t count mr bc and I among those who rave about this. We both found it very bland when it was finished simmering. So much so I decided to puree the onion right into it. That served to thicken the sauce a bit more but really just heightened the onion flavour. It may have been the colour of the sauce that threw me off…it looked like canned cream of tomato soup and it seemed to taste similar too. It was ok but we won’t be rushing to make it again. Photos here: http://chowhound.chow.com/topics/325700#8889009

    • dclong on August 02, 2015

      I think you need to use the best ingredients you can get for this simple sauce.

    • Braco777 on July 15, 2016

      I did it today two ways: using beefsteak tomatoes once and Roma tomatoes the other time. Roma was better, more tasty and more chunky. Both times I left the onion and used the immersion blender. Next I'll try olive oil and garlic.

    • Soosie on September 29, 2016

      I, too, am of the opinion that this sauce is better with the onions blended in.

    • Rinshin on December 02, 2016

      I like using Cento brand of whole tomatoes when fresh tomatoes are not in season from my yard. I use my hands to mash the canned tomatoes before cooking. Normally just use regular yellow onion and it works just fine. I like to see some texture to the final sauce. To me this sauce is pure Italian as it gets and such a satisfying sauce simply served over spaghetti. The taste and aroma of butter really comes through. I find it very important to cook the sauce long enough for butter to begin to separate. Very noticeable sheen to the sauce from butter too when it's at the right consistency and taste. Sometimes I use browned butter on hand and it gives this sauce nuttiness that I enjoy. Excellent taste.

  • Tomato sauce with olive oil and chopped vegetables

    • fprincess on February 05, 2013

      It was nice to have some texture in the sauce. I liked the taste too; it was a little sweet from the carrots and quite rich thanks to the liberal amount of olive oil. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/page__st__30__p__1908117#entry1908117

  • Tomato sauce with sauteed vegetables and olive oil

    • sturlington on March 26, 2013

      This is a great basic tomato sauce, very good with pureed tomatoes from the garden, and quick enough for a weeknight. Because of the sauteed vegetables, though, it seems a little heartier than most quick tomato sauces.

    • TrishaCP on July 04, 2013

      Good weeknight option when you are low on provisions. I thought it was interesting that the carrots and celery were still quite firm in the sauce- I may cook them a bit more next time, but I loved that the tomatoes were still bright and vibrant, and I also love the richness the olive oil added.

    • pistachiopeas on April 15, 2015

      This is good! It's a nice alternative to the onion and butter sauce, which is what I usually do. If you want less firm vegetables, saute for longer.

  • Tomato sauce with heavy cream

    • Delys77 on November 13, 2013

      This was delicious and so simple. It does have a fair amount of fat in it, from the 1/3 cup of butter and the 1/2 cup of cream. I think you could go a touch lighter on the cream though and it would still be very good. Plus there is no meat in the sauce so the calories ares till pretty light. I went with about 21 oz of pasta (papardelle) and it was just about right for 5 good sized servings

    • westminstr on January 10, 2014

      This was a nice sauce. It would have been better zapped with an immersion blender for a completely smooth texture (I intended to do this but forgot). I reduced the butter slightly but used the full amount of cream.

  • Tomato sauce with garlic and basil

    • TrishaCP on October 15, 2013

      Simple, delicious, and perfect.

    • dclong on August 02, 2015

      I've probably cooked this sauce over 100 times. Simple, quick, and tasty. Quality tomatoes definitely shine through in this recipe.

    • e_ballad on April 26, 2017

      I'm going to be controversial & elect this to be my favoured tomato pasta sauce, even over her acclaimed "Tomato sauce with onion & butter" recipe. Why anyone buys pasta sauce is beyond me when a beauty like this is on the table within 20 mins.

  • Tomato sauce with pancetta and chili pepper

  • Tomato sauce with porcini mushrooms

    • westminstr on December 17, 2013

      the sauce looked REALLY watery at first. But lo and behold, by the time the sauce was done all the water had reduced and the resulting sauce was a thick and delicious as any I have made. Because the sauce incorporates both dried porcini and the reduced soaking liquid, there is A LOT of porcini flavor.

    • elizabethzvolpe on June 23, 2015

      This sauce is absolutely delicious - a new favorite of mine. A surprisingly meaty and rich flavor from the mushrooms, probably because of the inclusion of the soaking water. It's a must-make. Reviewed on my blog: http://www.thekitchenchronicles.com/2015/06/22/tomato-sauce-with-porcini-mushrooms/

  • Mushroom sauce with ham and tomato

    • TrishaCP on July 26, 2013

      An umami bomb of a sauce- this is really about the mushrooms with the tomato and ham as accent flavors. I found nothing too strong and the flavors nicely balanced. I used only 1/2 lb of mushrooms instead of 3/4 lb as called for since it was all I had on hand- this was ok since I had the full amount of dried porcini and only about 3/4 of the pasta anyway. This is not a quick one- by the time I soaked the mushrooms, evaporated their liquid, and then cooked the full sauce, it was about 1 1/2 hours of cooking time.

    • Zosia on May 15, 2017

      This is exactly what it says it is: a mushroom sauce with ham and tomato in supporting roles only. It was delicious and a great way to use up the last slices of a baked ham.

  • Eggplant sauce with tomato and red chili pepper

    • kmattingly on October 30, 2012

      So nice especially with the fried eggplant.

    • Zosia on December 01, 2013

      I don't normally like to fry eggplant because of the amount of oil it absorbs, but I did for this dish and didn't regret it. With one of Marcella's fabulous tomato sauces as its base, this dish couldn't help but be delicious.

  • Eggplant and ricotta sauce, Sicilian style

    • TrishaCP on October 10, 2014

      Made this a few weeks ago and it was really enjoyable but not quick to make. I roasted the eggplant in the oven (425 for about 30 minutes) to soften it rather than frying per the recipe. The sauce was quite substantial and this would make a good vegetarian main dish.

  • Spinach sauce with ricotta and ham

    • TrishaCP on May 24, 2012

      Good way to use up the tougher spinach from the CSA. Listen to Marcella about the seasoning to keep the dish from blandness.

    • Delys77 on October 25, 2013

      Pg. 162 (IIRC) We really liked this. At first I thought it was going to be far too much butter, but in the end 1/4 lb was about 6 tb of butter, which isn't so bad if you are feeding 5 people. I definitely found that the ricotta and butter combo made for a lovely texture, and the amount of spinach was just right for about 20 oz of pasta. My only modification would be to add a dash of paper, and possibly go with about 5 oz or ham. As is I used about 3.5 and it was still not quite enough for our tastes. Remember to season aggressively.

  • Peas, bacon, and ricotta sauce

    • kmattingly on November 21, 2012

      The ricotta adds something special to this sauce. It's a great combination of flavours and textures.

    • twoyolks on January 02, 2013

      I found this to be on the bland side. There was something missing from this.

    • TrishaCP on May 17, 2015

      Really enjoyable and fairly quick for a weeknight (main timing issue is cooking the bacon). I didn't find this bland at all- it is delicately flavored as one would expect with peas and ricotta, but the bacon (which I left in quite big pieces) would jump in for a smoky and salty punch of flavor. And the amount of ricotta is just right, so it adds creaminess but doesn't get too heavy.

  • Peas, peppers, and prosciutto sauce with cream

    • wcassity on December 17, 2013

      Amazing. Creamy, colorful, lots of sweetness from the peppers and peas. Basically macaroni and cheese.

    • Rutabaga on January 13, 2015

      What a wonderful pasta dish to turn to when you need to make something fast! I used thinly sliced prosciutto, stacked together and chopped, since that's the most common way to buy it. I also mistakenly chopped some garlic (I glanced at the recipe on the next page), then decided to add it at the beginning with the prosciutto; I can't say that was a bad choice. This is practically a meal unto itself, as it contains all the food groups. A simple salad would be the best accompaniment.

    • TrishaCP on November 04, 2015

      We did really enjoy this dish. The peppers are meant to be roasted, which I didn't see until I had already chopped them up, so I just cooked them until they were very soft and that seemed to do the trick. If you pre-roasted or use jarred roasted red peppers, this will come together quickly.

  • Roasted red and yellow pepper sauce with garlic and basil

    • TrishaCP on July 29, 2014

      Nice summer sauce option when peppers are plentiful. Peeling the peppers and then sautéing them really did give them a roasted pepper quality, and they were meaty and sweet. The garlic infused oil perfectly flavored the peppers. I used only 1/2 of the pasta (I used whole wheat fusilli) the recipe called for since I wanted more vegetables, and I did the final toss with olive oil instead of butter.

    • Rutabaga on February 07, 2017

      The sautéed peppers and oil nicely flavor the pasta here, and the basil livens it up. I found three peppers to be a little stingy for a pound of pasta however, so would recommend using four. Also, peeling the peppers added a lot more work to what is otherwise a very quick to prepare rich. It could just be that my peeler doesn't work well with peppers. All in all, this would make a nice side dish at a large meal, or you could add sausages to make it more substantial on its own.

  • Zucchini sauce with basil and beaten egg yolk

    • lisachile on July 27, 2014

      This was delicious. I added some extra zucchini and prosciutto. Next time I think I'd add even more zucchini.

    • TrishaCP on August 18, 2016

      I am always looking for good ways to use zucchini, and this was really good. I made this as is, but used olive oil to fry the zucchini (and a non-stick pan, so less oil). The sauce was carbonara-like, but not as heavy. It didn't "need" it, but I would probably add some garlic to the mix next time too.

  • Fried zucchini sauce with garlic and basil

    • fprincess on October 01, 2012

      Not usually a huge fan of zucchini, but I decided made the fried zucchini sauce with garlic and basil last night with zucchini and marrow squash (which is similar to zucchini) from my CSA. The zucchini was cut into allumettes, salted and degorged. Then it was wiped dry, floured and fried in garlic-flavored oil until golden brown. The pasta (I used fresh spinach bucatini) was finished in butter with the fried zucchini, fresh basil leaves and parmesan cheese. I liked the texture of the dish and the zucchini was very good. A squeeze of lemon juice would not have been out of place to bring out the flavors. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/page__st__30__p__1892710#entry1892710

    • dclong on August 02, 2015

      I've made this recipe a few times and i have found you really need to serve and eat it immediately, as the delicate crispness of the fried zucchini is fleeting. It's a light refreshing pasta dish. I think this dish would be great with fresh pasta instead of boxed, but I haven't done that yet. I have sprinkled the dish with a good, diced and fresh tomato, and like that.

  • Roman garlic and oil sauce

    • Bloominanglophile on July 10, 2013

      This is the first time I have ever salted the water used for boiling pasta--really made a difference. Regardless, the dish still needed a bit of salt at the end, or maybe my olive oil wasn't quite as flavorful as it could have been. Definitely don't make this dish with tasteless olive oil. It's a simple dish, but takes some care to get it just right!

    • westminstr on January 03, 2017

      This was so much better and more flavorful than I expected. Really quite wonderful! I served it with grated pecorino romano which was just perfect with this sauce.

  • Cauliflower sauce with garlic, oil, and chile pepper

    • westminstr on November 20, 2013

      This needed punching up with extra anchovy, capers and breadcrumbs. With these modifications, we liked the sauce.

    • mcvl on January 22, 2016

      Lordy, I could eat this every day for a month. The only thing I change is that I sauté the cauliflower without simmering it first.

  • Broccoli and anchovy sauce

    • westminstr on November 20, 2013

      This was delicious, much more successful than the very similar cauliflower sauce. I used 8 anchovy fillets and all parmigiano. We used the full amount of sauce with about 2/3 pound of pasta, and this was perfect for us. A keeper! Made again in Jan. 2014 with the same alterations, and we loved it again! Right now this is my favorite version of pasta w broccoli. I just love how easy and tasty it is.

    • clcorbi on January 04, 2017

      We loved this! At Westminstress' suggestion, we decreased the pasta to somewhere around 2/3 pound, and found the ration of broccoli to pasta to be just right. We both enjoyed how the anchovies thoroughly integrated with the sauce, thanks to their being crushed up so thoroughly. The only change I would make next time would be to add a few dashes of red pepper flakes, as I think a little heat would go nicely here. Delicious!

  • Tomato and anchovy sauce

    • TrishaCP on August 08, 2015

      This was a savior on a night when we got home late and provisions were low- though the sauce does take some time to cook down. I could definitely taste the anchovies, so you can't sneak this by anchovy haters (like you could if just using one or two fillets), but for the fans this is umami-packed goodness.

  • Pesto by food processor

    • fprincess on September 12, 2012

      Solid pesto recipe. The pesto seems to keep very well in the fridge (the leftovers were still good after close to 2 weeks). I have no idea why I don't make this more often. It is so good and takes very little time to prepare. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/page__st__30__p__1890649#entry1890649

    • sturlington on March 25, 2013

      I have made many times. Very reliable recipe. p176

    • minerva on July 10, 2013

      Perfect pesto recipe. I love it with pasta and just-tender green beans.

    • milgwimper on July 02, 2014

      This was an excellent pesto.

    • westminstr on July 21, 2014

      I was dubious about the addition of butter, but in the end the pesto was good.

    • dclong on August 02, 2015

      This is my go to pesto recipe. I think the butter puts it over the top. The book binding is coming apart at this page.

  • Pesto by mortar

    • milgwimper on July 02, 2014

      This was a lot of work but still amazing. I made the pesto recipe years ago, and now have a food processor.

    • Rutabaga on November 23, 2014

      Making pesto in the mortar is fun, if a bit more laborious. I wouldn't say it's difficult, although my basil didn't break down into as fine a paste as you get with a blender. The smell of fresh pesto being pounded is incredible, even though my basil was sadly near wilting, with a lot of large, tougher leaves. When made with fresh, small leaves, it would be amazing. The addition of butter was not something with which I was familiar, but it gave the pesto a sweet creaminess that coated the pasta nicely.

  • Scallop sauce with olive oil, garlic, and hot pepper

    • bellatavia on April 05, 2012

      Basically flawless. I used dried parsley and it was fine though fresh parsley would have given a brighter flavor.

  • Sicilian sardine sauce

    • westminstr on December 17, 2013

      I made a full version of the recipe with the following changes: used 1/4 instead of 1/2 cup olive oil, did not pre-blanch my fennel greens, pre-soak my raisins, or slowly melt my anchovies over the simmering pasta water. I used the full recipe for just over a half pound of pasta (what we had) -- I think 3/4 pound would be about right. I thought this was excellent. I already have a fennel frond and sardine sauce in regular rotation at our house, and I was surprised at how very different this sauce was, with the pinenuts, raisins and saffron instead of tomatoes, as in my regular sauce. We really enjoyed this sauce and of course it's great to have more ways to use up those fennel fronds! My regular fennel frond/sardine sauce is much easier though, so this one will not be displacing it. Still, I'm glad I tried this version.

  • Pink shrimp sauce with cream

    • mcvl on July 15, 2012

      I've been making this recipe since it was first published in one or the other of Marcella's first two books -- I now use the combined and enlarged Essentials and have given away the smaller volumes. When I was young and poor, I made it with only half the shrimp it calls for and fed six people with a quarter pound of shrimp. Now that I'm old and rich, I make it with double the shrimp and process only half of them, saving the other half for garnish. Either way, and everything in between, it's one of the best things I've ever eaten and by far the recipe guests most request.

    • wester on July 20, 2012

      Thank you mcvl, for suggesting this. It is simple and very tasty, and a nice change of pasta sauce. Next time I will add the cream in the blender instead of later, as I suppose that will give a smoother result.

  • Butter and Parmesan cheese sauce

    • Delys77 on December 22, 2013

      Pg 192 Nothing could be easier, with just a few ingredients yet tonnes of flavour. Remember to season aggressively with salt and pepper.

  • Butter and sage sauce

    • emiliang on October 08, 2014

      The sauce is super easy to prepare and delicious with pumpkin ravioli and some Parmesan.

    • stockholm28 on October 17, 2015

      Delicious with pumpkin ravioli. Takes about 5 minutes to prepare.

    • westminstr on March 28, 2016

      Served on fresh spinach fettucine and everyone liked it but I wanted more sage! I used about 16 small spring leaves, next time will double that at least. I needed to add a little salt as well since my butter was unsalted.

    • stef on October 05, 2016

      This was very good as a side dish served with chicken

  • Cream and butter sauce

    • sturlington on October 23, 2014

      This is the classic alfredo sauce. Absolutely delicious but best reserved for special occasions. p193

  • Mushroom, ham, and cream sauce

    • Breadcrumbs on November 11, 2013

      p. 195 - I don’t have a lot of experience cooking from Marcella’s books but I do recall her recipes to be especially prescriptive so I selected this one, in part, because it wasn’t overly verbose therefore it didn’t demand much of my time in advance. I should also note that I didn’t make my own fettuccine and used a fresh from the Italian market version instead. I did appreciate Ms Hazan’s specificity around cooking the mushrooms and was quite pleased to get precisely the results she described in the exact amount of time she suggested. The recipe calls for cremini or button mushrooms and I opted for the former. It also suggests onions or shallots and I opted for shallots. The finished dish was far greater than the sum of its parts and the ham/mushroom combo was delightful in the light, creamy sauce. I’d definitely make this again. A great way to make use of leftover ham. Photos here: http://chowhound.chow.com/topics/325700#8444611

  • Red and yellow bell pepper sauce with sausages

    • Delys77 on November 20, 2013

      Pg. 197 This was very tasty and quite simple to make, much as I am finding with many of Marcella's recipes. That said, I disagree on one point with Marcella. She suggests using a non spicy sausage without fennel. I ended up using a locally made Italian Sausage that was both spicy and had fennel in it and I think it was not only great, but in my opinion the dish needed it. 3 large peppers is a lot of peppers for 1 dish, once they have cooked down along with the tomato they make for a very sweet sauce, one that needs the balance from a more aggressively spiced and seasoned sausage. Also I went with just a lb of papardelle as that is all I had and I found it just right.

    • totoro on April 09, 2015

      Lovely. Works with dried pasta shapes for a quick evening meal, but it is worth making the fresh pasta if you have time. I use plain chipolatas from a good supermarket and felt that the sauce was perfectly balanced. You do, however, need plenty of salt and parmesan to balance the sweetness of the peppers.

    • dclong on August 02, 2015

      This is one of my favorite pasta recipes. I disregard her opinion that you must use sausages without strong seasonings. The pat of butter at the end of cooking puts it over the top.

    • TrishaCP on September 17, 2016

      I really liked this sauce. By skinning the peppers, they become really silky and appealing. I think you "can" add stronger seasonings like red pepper flakes and such if you like, but I went with a mild sweet Italian pepper that was fairly plain, and it WAS delicious and not too sweet.

  • Cranberry beans, sage, and rosemary sauce

    • TrishaCP on February 13, 2016

      This is warm, comforting, and utterly delicious. A perfect choice if you want a "stick to your ribs" pasta dish. Visually, this is not at all appealing, so not the best choice for a dinner party. I used cencioni pasta since I had it on hand, and that was ok, but the suggested pappardelle or rigatoni would be better as they are thinner.

  • Asparagus sauce with ham and cream

    • merowland on April 12, 2013

      Possibly my favourite of all her sauces.

    • westminstr on June 12, 2014

      I usually prefer a gutsier pasta sauce, so this one was a bit on the mild and creamy side for us. Still, it did a perfectly fine job of using up the asparagus and leftover cream I had kicking around in the fridge and freezer.

  • Sausages and cream sauce

    • Astrid5555 on December 28, 2016

      This is probably the unhealthiest pasta sauce I know, BUT really delicious! Kids loved it, and on top very quick to make. Perfect for those leftover sausages in the fridge.

  • Prosciutto and cream sauce

    • Zosia on January 19, 2017

      A bit bland for us. We prefer the variations that include peas and/or mushrooms which both add flavour and make the sauce seem less rich.

  • Carbonara sauce

    • jbuchman on January 11, 2012

      Page 202. Classic --the real thing. Once you make this version you won't want to try any others.

    • totoro on April 09, 2015

      The perfect technique - thank you Marcella! Follow her instructions and you can't mess this up. I often leave out the garlic/parsley/wine for a simpler dish. Nothing wrong with the way her elaboration tastes though!

    • damazinah on March 26, 2016

      Incredibly good!

    • alex9179 on May 26, 2016

      My search is over - perfect. Clear instructions made for a success the first time.

    • jbuchman on August 09, 2016

      The classic recipe. Once you make this version you won't feel the need to try any others.

  • Bolognese meat sauce

    • vinochic on November 10, 2011

      Easy and delicious!

    • hshubin on December 24, 2011

      I read this recipe at a friend's house before buying the book, wrote it down and made it for years. Now I have the book and can see all the details. (P 203)

    • TrishaCP on October 31, 2012

      I always forget how good this is until I have another occasion to make it. I also always forget that while it tastes good day one, it is spectacular by day two.

    • Cheri on November 01, 2012

      This sauce freezes very well. Makes alot, so nice to have some sauce in the freezer for a quick weeknight meal.

    • lhkelsey on November 24, 2013

      This is the best bolognese. We make double the recipe and freeze. Perfection!

    • stockholm28 on January 29, 2014

      This is not complicated, but takes at least 4 hours from start to finish. I made the pork variation. Double the recipe.

    • JLDuck on April 03, 2015

      Make sure that the vegetables are chopped very small.

    • dclong on August 02, 2015

      Great recipe, and you should try it out. I've started an extra large batch out on the stove and transferred to a crock pot for the multi hour simmer, which is the key to this recipe. I also think the nutmeg brings it all together.

    • alex9179 on May 26, 2016

      I use the original measurements for the onion, celery, carrot (2T each) but make a 4x recipe for freezer stock. A wide cooking vessel, like a large sauté, helps speed reducing the liquid at each step but it is still a day long endeavor. Re-heat slowly at a low temperature to prevent the texture of the meat from hardening. Fresh pasta is a must, for us, with this sauce.

  • Baked green lasagne with meat sauce, Bolognese style

    • Snadra on May 28, 2011

      Keep the white sauce quite thin, and use very thin layers of sauce. I found it better when I did not mix the sauces.

  • Lasagne with mushrooms and ham

    • Delys77 on October 28, 2013

      Pg. 217 At first the amount of dried mushroom made me think this would be too pungent but with the addition of the bechamel the balance was just right between umami mushroom and creamy bechamel. I went with about 5 layers of noodles and finished with a layer of noodles and about 5 tb of béchamel and a sprinkling of parm. Overall I would say I used closer to 1.25 cups of parm and with that amount I gave a generous dusting to the top. I do think the recipe could have done with more bechamel on top, perhaps up to 1/2 a cup. Also I would suggest dicing the ham instead of julienne, I found the slivers of ham less appealing in the final presentation. Also I chopped the dried mushrooms before adding them to the pan. Lovely dish.

    • MWFhome on June 30, 2014

      Made with homemade pasta. Flavors excellent and not hard. Agree that more bechamel is helpful. I liked thin slices of ham fitting into the layers. Great flavors. I seasoned mushrooms with nutmeg.

  • Risotto with porcini mushrooms

    • JLDuck on November 24, 2014

      Variation add finely sliced prosciutto with the onions. Also add peas near the end of the cooking time.

    • westminstr on January 05, 2015

      I had turkey broth and porcini leftover from thanksgiving so decided to put them to use in this recipe. I followed the recipe exactly except that I subbed shallots for onion. I was a bit concerned because the recipe calls for 2 cups of rice but only 2 tbsp of onion and no wine. At the end of the day it did have a full, rich porcini flavor. But I have another recipe that also calls for wine and pancetta, and less rice, and I think it is superior to this one. My kids didn't like this at all.

  • Risotto with celery

    • TrishaCP on April 26, 2016

      I primarily made this to use up some celery that was languishing, and I thought this was ok but not great. With so many other risotto recipes, this probably won't be a repeat.

  • Risotto with zucchini

    • twoyolks on August 09, 2013

      This seems like risotto with zucchini mixed in. The zucchini doesn't add any flavor to the risotto and the zucchini itself has little flavor.

  • Risotto with sausages

    • Delys77 on November 06, 2013

      Pg. 257 Different from my usual Jamie Oliver risotto which calls for quite a bit of butter, celery, more win, and way more cheese. That said, this risotto is enriched with sausage so it is still quite rich, plus the seasoning of the sausage makes up for the lighter hand on everything else. Overall a very good little risotto that took about 6 cups of stock and around 25 minutes. A bit faster than my usual risotto but it was cooked at a higher average heat. Lastly, I didn't crumble the sausage, instead I sliced it as directed but the final effect was very similar to if it has been crumbled.

    • stef on October 07, 2016

      This recipe is very good. I added italian oregano for a bit of color

  • Spinach and ricotta gnocchi

    • KarinaFrancis on March 30, 2014

      I used frozen spinach and it turned out just great. Will take Marcella's advice and try the tomato cream sauce next time, and there will be a next time.

    • sturlington on October 23, 2014

      The gratineed version of this that follows is excellent. p262

  • Gratinnéed spinach and ricotta gnocchi

    • elizabethzvolpe on November 03, 2014

      http://www.thekitchenchronicles.com/2014/02/25/gratinneed-spinach-and-ricotta-gnocchi/

  • Baked semolina gnocchi

    • Rutabaga on November 09, 2015

      I had some difficulty with these gnocchi. Hazan suggests that if you don't cook the semolina with the milk on the stove long enough, it will fall apart in the oven. She also suggests that it should be ready after 15-20 minutes of stovetop stirring. However, I had gotten up to 25 minutes and still didn't have quite the consistency recommended. Since little had changed in the last five minutes of stirring (despite turning up the heat), I decided maybe this was it, and spread it out on the counter. Once it cooled, it was too soft to cut into rounds, so I rolled it into balls, realizing this was not a good sign. Sure enough, in the oven it turned to mush, albeit a pretty good tasting mush. This made it seem a little more like a rich breakfast dish than dinner. The recipe implies you should be stirring the semolina on low heat, but I think I would have to crank it back to medium, and my stove runs pretty hot. Either that, or the semolina to milk ratio just didn't work for my semolina.

  • Crespelle

    • DaveW on September 13, 2010

      A crespelle is the Italian Crepe which is used to make Manicotti (if it is a filled pasta shell rather than a crepe, it is properly called Cannelloni).

  • Layered crespelle with tomato, prosciutto, and cheese

    • Zosia on February 25, 2016

      A savoury crêpe cake that tastes like pizza…who wouldn’t love it! This was a huge hit with family. I omitted the prosciutto.

  • Frittata with cheese

    • sturlington on May 20, 2013

      P279. A pretty basic recipe, but the best method for cooking frittata that I know.

  • Frittata with zucchini and basil

    • TrishaCP on September 16, 2012

      Delicious, simple and perfect.

    • Delys77 on October 30, 2013

      Pg. 280 Takes a bit of time as she has use caremelize the onions and brown the zucchini but the result is very well balanced, flavoursome, and keeps well. Do season at every stage as she suggests. I ended up baking in the oven in glass pie plate and it worked well but it took about 22 minutes and not the 15 she suggested. Plus I cranked the oven to 400 at the end as we were getting hungry.

    • Zosia on January 31, 2016

      It's worth the time and effort to caramelize the onions and zucchini as directed. Given a few cooking options, I chose to bake it in the pan in which I had cooked the vegetables. It needed some extra time before it was done to my liking. Delicious hot or at room temperature.

  • Frittata with tomato, onion, and basil

    • sfcarole on October 17, 2013

      A perfect 'meatless monday' and pantry dinner rolled into one. This frittata's deliciousness goes way beyond the sum of it's parts. A tribute to Marcella's genius.

    • wester on October 21, 2013

      Very nice, but not brilliant. Cooking the onions took a very long time - maybe I should have wilted them for longer.

    • Delys77 on April 17, 2014

      Pg. 281 Very tasty meatless meal with a salad and some nice bread. She has you salt the onions, which take about 35 minutes, and then the tomatoes, plus there is parm so don't be too heavy handed with the salting. That said, the onions are rich and luscious and the tomatoes meld into the dish beautifully. I cooked in a buttered pie plate for about 10 minutes on convection at 350 and about 5 minute without convection and it was perfectly done.

  • Frittata with artichokes

    • Zosia on July 24, 2014

      I love the author's foolproof method of starting the frittata in the pan and finishing it under the broiler - it works perfectly every time. For this variation, I cheated and used frozen artichoke hearts, sliced and cooked them in a little olive oil until they were golden and added the squeeze of lemon juice and the garlic towards the end of cooking. I followed the rest of the recipe as written. Easy and delicious!

  • Frittata with asparagus

    • westminstr on June 22, 2016

      Made w one bunch of greenmarket asparagus, 6 eggs and about a cup of parm. Loved! (The kids refused to eat it though.)

    • pistachiopeas on April 11, 2017

      First time making one of Marcella's frittatas. Wonderful. We both loved it. Leftovers were great.

  • Frittata with pasta

    • elizabethzvolpe on January 17, 2013

      Found it a bit dry and lacking flavor.

    • Lepa on July 22, 2016

      We were disappointed in this recipe. I was surprised after reading glowing reviews of it on the internet.

  • Grilled fish, Romagna style

    • fprincess on May 04, 2012

      Simple and tasty; a good weeknight recipe. The fish (I used a large snook fillet) was seasoned and marinated for a while in olive oil and thinly sliced fresh rosemary, and coated with breadcrumbs (I used panko). Then I cooked it on the grill, adding a few bay leaves to the charcoal for the aroma, which was subtle but noticeable. I served the fish with green asparagus. Picture here: http://egullet.org/p1875958

    • TrishaCP on July 20, 2014

      This method of grilling fish is amazing. The lemon and olive oil marinade made the fish taste really fresh, and the bay adds an intriguing aroma. Note- definitely use the freshest fish you can find for this recipe- there is nothing to hide behind here.

  • Grilled swordfish steaks, Sicilian Salmoriglio style

    • fprincess on May 29, 2013

      There is nothing much to this recipe but the result is great. You dissolve some salt in lemon juice, then emulsify with olive oil and add oregano (I used dried) . It's reminds me very much of the French "sauce vierge". The swordfish is grilled for 1 minute or 2 on each side, then it is poked with a fork and the sauce is drizzled on top. I love the flavor and when you have great fish, it's good to have something that highlights it. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/?p=1895664

    • westminstr on June 12, 2014

      Wow, we LOVED this sauce. I used dried oregano so added a bit of parsley from the garden for fresh green color. Used it over grilled bluefish fillets, delicious.

  • Pan-roasted mackerel with rosemary and garlic

    • wester on June 04, 2011

      As usual with this book: very basic but very good. The rosemary and garlic combined well with the sturdy flavor of the mackerel. However, I did find it difficult to brown the mackerel on a less than high flame, it stuck to the pan a bit.

  • Sautéed snapper with mushrooms

    • Breadcrumbs on April 22, 2011

      p. 296 -The dish combines two recipes from the book; this one for the fish and the Mushroom component is the Sauteed Mushrooms with Olive Oil, Garlic, and Parsley – Method 1 from p. 509 in the Vegetables section.In the end this produced a flavourful, hearty dish. We especially enjoyed the subtle flavour that the anchovy imparts and felt it somehow brought out the earthiness of the mushrooms. I garnished this w fresh chives to reinforce the onion flavours in the dish. We really enjoyed this and I’d make it again. Photos here: http://chowhound.chow.com/topics/325702#6486633

  • Porgies pan-roasted with marjoram and lemon

    • nicolepellegrini on January 11, 2011

      Love this one! Has long been a staple of my kitchen. Very easy, very good.

  • Baked bluefish fillets with potatoes, garlic, and olive oil, Genoese style

    • Thredbende on August 12, 2011

      This is a standby recipe. I make it with catfish year round. I recommend using a scale to get the proportions right. This is fragrant, inexpensive, quick to cook and reheats well.

    • thecharlah on January 15, 2015

      I made this with orange roughy and was very pleased with the results. Simple and delicious.

    • westminstr on June 18, 2015

      Made this again recently with fresh bluefish from my CSF. Great recipe!

  • Baked fillet of sole with tomato, oregano, and hot pepper

    • TrishaCP on November 29, 2015

      Very easy and very delicious. I subbed flounder for the sole- it was a bit thicker so I needed to cook it about twice as long. The classic flavors of oregano, tomatoes, and chiles (I subbed red pepper flakes) were of course beautiful together, and went well with the side of polenta and a simple salad.

  • Squid with tomatoes and peas, Tuscan style

    • Zosia on December 01, 2013

      The flavour was good and the squid, tender, but I followed the recommendation to finely chop the squid to serve the sauce with pasta and wished afterwards that I had left it in its chunky state (I like to identify the seafood I'm eating).

    • westminstr on January 05, 2015

      I used to love this recipe and hadn't made it for years. Made again for Christmas Eve w frozen squid from the CSF. I followed the recipe exactly. It was good, but I would prefer to up the seasonings (onion/garlic) just a bit and also add some spicy red pepper flakes. I think I used to do that when making this dish. Tom said it was *too* tender but I didn't agree.

  • Roast chicken with lemons

    • Delys77 on November 14, 2013

      Pg. 327 This was very simple and tasty, but not great. Could only fit one medium lemon in the chicken and cook time was close to 90 minutes. Also think a bit of olive oil on the skin would help it brown. Overall an easy roast chicken that yields good results given the minimal effort, but I think there are better roast chicken recipes out there.

    • Melanie on April 05, 2014

      I thought this was great. I only had one lemon which I sliced before inserting - the result was a delicious lemony moist bird. I cooked the chicken on top of sliced carrots and some par boiled potatoes which I rubbed in oil and salt (these came out super crisp). I added baby asparagus in for the last 5 minutes.

  • Pan-roasted chicken with rosemary, garlic, and white wine

    • kmattingly on October 30, 2012

      I used Marylands for this and the meat was so tender it melted in your mouth

    • Delys77 on October 31, 2013

      Pg. 329 I have mixed feelings about this dish. Overall it was pretty good but I think it needs tweaking. I used 7 thighs and the timing worked out to about 17 minutes of cooking after the browning step. The challenge was that the wine boiled off and all I was left with for sauce was fat with a few bits of fonds in it. I would suggest increasing both the rosemary and the garlic and then mashing one of the cloves of garlic into the sauce at the end. I would also remove most of the fat as suggested but add in another 1/2 cup of wine at the end to properly deglaze the pan and make a regular pan sauce. With these modifications I think the dish would be better.

  • Chicken fricassee, Cacciatora style

    • Melanie on September 17, 2013

      Very good. I broke a chicken down but didn't have enough meat - would just use pieces next time. I served with the sautéed courgette rounds (p 523), crunch roast potatoes and grilled asparagus. Will add crusty bread next time, definitely make again!

  • Chicken fricassee with porcini mushrooms, white wine, and tomatoes

    • amraub on October 31, 2012

      Very good. Made using only leg pieces and crushed tomatoes instead of coarsely chopped.

    • Zosia on February 25, 2016

      The rich mushroom-tomato sauce was the star of this simple braised chicken dish. This will definitely be repeated.

  • Fricasseed chicken with rosemary and lemon juice

    • fprincess on May 08, 2012

      I made this recipe last night with a pastured chicken. The most challenging part of the recipe for me was to cut the chicken into 8 pieces. This was a first for me, but I did relatively ok. After that step, the recipe is very straightforward - brown the chicken in oil and butter, add garlic, fresh rosemary s+p, deglaze with white wine (I used leftover Californian champagne that had gone flat), cover and simmer for about an hour total. The breasts are removed and added at the end so they don't overcook. At the end, the lemon zest and juice are added. I served the chicken with white rice to soak up the juices, and sugar snap peas. Picture here: http://forums.egullet.org/index.php/topic/97209-marcella-hazan/page__st__30__p__1876604#entry1876604

    • Zosia on October 02, 2016

      A nice alternative to roast chicken with rosemary and lemon. The chicken was moist and the sauce was very flavourful; I served it with lots of good bread so none of that went to waste.

  • Sautéed fillets of breast of chicken with lemon and parsley, Siena style

    • Rutabaga on November 16, 2014

      Simple and classic, this is an optimal weeknight chicken breast recipe, the only other essential ingredients being butter and lemon. While I think Hazan's instructions to cook the chicken for one minute on each side is too brief - I cooked mine for around ten minutes total - the dish still comes together in well under a half hour, the meat was tender, and the sauce was surprisingly rich in flavor from the pan drippings. This is also an ideal dish to serve alongside a more complicated one, as you can focus most of your attention on the more elaborate dish.

    • TrishaCP on January 23, 2016

      This is a really lovely chicken breast dish, but I would add that the specified cooking time wasn't nearly enough for me-it was more like 15 minutes total. (I would use chicken tenders in the future if I wanted to keep the cooking time extremely quick.) Rutabaga is exactly right in calling the flavors "classic" and I also like that this doesn't require too many ingredients.

  • Pan-roasted breast of veal

    • nicolepellegrini on November 28, 2012

      A great and simple recipe to transform an inexpensive cut of meat into something that is really elegant tasting.

  • Tomato-less braised veal shanks (Ossobuco in bianco)

    • wester on January 27, 2011

      Brilliant in its simplicity. Only 4 ingredients, hardly any work (except for waiting and checking there's still enough liquid), and it tastes totally lovely. Officially this has to be done with veal shank, but I'm pretty sure most other types of braising meat will be fine: beef, lamb, even horse.

    • Zosia on May 05, 2016

      Incredible how a bit of lemon zest and some fresh parsley can lighten and brighten a relatively rich dish. One of the family favourites.

  • Veal scaloppine with lemon

    • Breadcrumbs on May 17, 2011

      p. 362 - First use of this very simple recipe. My lemons were particularly bitter so I used a little less juice than called for in the recipe. Quick & delicious, the crispy, caramelized crust on the edges of the veal was the highlight. Served alongside fresh ricotta stuffed ravioli w green peas, asparagus and chives.

    • Zosia on June 14, 2015

      Simple but very tasty. Instructions/timing worked perfectly, resulting in tender cutlets.

  • Veal stew with mushrooms

    • nicolepellegrini on March 04, 2017

      Excellent! Classic stew preparation that is not too much work to put together yet has a wonderful flavor. Very good served with mashed potatoes. The hubby gives this one two thumbs up and he's not always the biggest veal fan.

  • Pan-broiled steaks with marsala and chili pepper

    • Delys77 on November 25, 2013

      Pg. 386 Steaks were a bit on the thin side, maybe 1/2 to 3/4 inch thick, so they cooked to medium rare in about 2 minutes per side. Sauce comes together very quickly and was quite nice, almost a sweet and sour flavour with a bit of heat. Interesting and quite tasty.

  • Pot roast of beef braised in red wine

    • cthdawn on January 24, 2010

      made on 1/24 used homemade beef broth; meat fell apart' reduced sauce

    • kmattingly on October 30, 2012

      Very simple but absolutely delicious

    • Pauliock on January 26, 2014

      Page 393. Full of flavor and a new favorite!

    • Zosia on March 12, 2015

      My go-to recipe for pot roast. - simple and very flavourful. The recipe works even when I'm too lazy to turn and baste the roast as often as directed.

    • nicolepellegrini on October 04, 2015

      It's hard to go wrong with this classic simple pot roast. Use a good quality red wine and do check the meat for doneness after about 2 hours, depending on the size of the roast.

  • Winter meatballs with savoy cabbage

    • Bloominanglophile on October 23, 2013

      (2011) The meatballs in this dish were fine, but overall I felt this dish was good, not great.

  • Thin lamb chops fried in Parmesan butter

    • JoanN on November 12, 2013

      Really tasty, but almost too rich.

  • Pork loin braised in milk, Bolognese style

    • conwali on January 30, 2012

      I've been making this for years. Very simple and excellent.

  • Drunk roast pork

    • nicolepellegrini on March 16, 2015

      This recipe was rich - maybe even a little too rich for me, but then again I was using a rolled pork roast that had a fair amount of fat on it. My partner liked it, though. If I make it again I'm going to serve it with something lighter and refreshing on the side like a salad; I made some roast vegetables instead and it was just too heavy for me in combination.

  • Braised pork chops with tomatoes, cream, and porcini mushrooms

    • Delys77 on November 07, 2013

      Pg. 421 The sauce is delicious, with a great mushroom hit from the reduced soaking liquid as well as the fresh and dried mushrooms. Plus the wine, tomato, and cream are very well balanced in the final sauce. The only challenge keeping this from being a great dish is that the chops were very dry after 45 minutes braising. I may try brining them first next time. I used 3/4 - 1 inch thick rib chops.

    • TrishaCP on April 12, 2016

      As Delys77 says, the sauce is great- just enough cream for balancing the acid from the wine and tomatoes and good umami from the mushrooms. The chops are the problem-I reduced cooking time for mine to 20 minutes with fairly thick chops and they were still a bit dry. I think the advice to try brining first is spot on.

  • Braised pork chops with sage and tomatoes, Modena style

    • westminstr on November 01, 2012

      Dead simple, yet the flavor is amazing. It's hard to imagine a better way of cooking pork chops. I always use extra sage.

    • nicolepellegrini on October 03, 2013

      As much as I generally love Marcella's recipes, this one is not so much of a hit with me. I find the flavors pretty bland and the slow cooking, I feel, needs more liquid. When I've tried making this (twice now) my chops come out dry and tough, and I'm using very high quality pork from my own family's farm.

  • Braised pork chops with two wines

    • JLDuck on December 17, 2014

      Suggest halve the sauce. Also may need to cook for less time. Suggest 45 minutes.

  • Stewed pork with porcini mushrooms and juniper

    • westminstr on November 20, 2013

      Not a hit, though some user error was involved as well as the wrong cut of meat. Didn't love the juniper and marjoram flavor profile though, so I won't repeat.

    • nicolepellegrini on December 18, 2016

      I thought this was excellent! A nice, slight change of pace from the typical Italian pork stew I've made before. Meat was very moist and fork-tender after 90 minutes cooking, with plenty of sauce that was delicious over mashed potatoes and with crusty bread. The only change I made was to use a mixture of dried porcini mushrooms and some fresh sliced baby bella instead of just porcini.

  • Spareribs pan-roasted with sage and white wine, Treviso style

    • dclong on August 02, 2015

      This is one of those recipes that pops into my head and I have to make once a year when it gets cold out. Simple, tasty, and cozy. I always make it with Marcella's Italian Mashed Potatoes.

  • Pork sausages with red cabbage

    • beetlebug on January 06, 2010

      This was a winner dish. Essentially, you saute chopped red cabbage with olive oil and garlic. You stir it down and cook it at medium heat for about 45 minutes. Meanwhile, you brown the sausages and then place the sausages in the shrunken cabbage and cook (lid on) for another 20 minutes. The resulting cabbage was just so silky and smooth. So, here a few minimal changes that I made and some observations:1) I used 4 chicken sausages instead of pork. 2 were herb and the other 2 were spicy. Marcella calls for mild pork sausages and I agree with mild flavored sausages. The spicy ones just clashed with the beautiful cabbage taste.2) Before browning the sausages, Marcella says to prick holes in the casings and the sausages will brown in their own fat. Well, I didn't think that chicken sausages would have that much fat so I browned them in olive oil. I didn't prick them. Also, I poured the resulting juices from the pan into the cabbage. I used the requisite 1.5 lbs of cabbage but it wasn't enou

    • sfcarole on August 19, 2012

      I LOVE helpful notes like this one by beetlebug. I had one-half of a large head of red cabbage left over from Daniel Boulud's short ribs sliders and crimson coleslaw recipe (highly recommended, see here:http://www.elledecor.com/culture/daniel-boulud-short-rib-sliders-recipe), so I followed the modifications above and also added a thinly sliced shallot along with the garlic, olive oil and cabbage. A great, easy, late summer dish.

    • Prim on September 27, 2013

      This is very good. I added some balsamic vinegar to the cabbage.

    • westminstr on April 07, 2014

      We liked this a lot. Something magical happens to the cabbage in that final 20 minutes braising with the sausages. It just becomes so silky smooth, sweet and of course bathed in wonderful porky juices. I used a very pure, sweet Italian sausage and agree that a plain sausage works best in this recipe.

  • Pork sausages with smothered onions and tomatoes

    • westminstr on September 25, 2013

      Marcella's version of sausage and peppers, and what a delicious version it is! I followed the directions (including skinning the peppers), using two peeled and diced fresh tomatoes and really delicious, very plain pork sausage bought at my local greenmarket. I was a little disappointed at the appearance of the sausage in this dish -- it is not browned and so has a grayish color. But I was blown away by the flavor. The sauce was so silky, sweet and succulent, yet just bursting with fresh flavor. Peeling the peppers (I didn't try to get every spot of skin) is worth the effort in order to achieve that silky texture. I think the recommendation to use a mild sausage is spot on as well. It provides a perfect foil for the very simple sauce, and fennel, chilies, etc. would be distracting. This is a perfect dish for this time of year, when tomatoes, peppers and onions are sweet and juicy. Really wonderful dish.

  • Sautéed green beans with Parmesan cheese

    • Delys77 on October 31, 2013

      Pg. 472 Sometimes the simplest things are the best. I went with a half recipe and it fed 3 people. The flavours are lovely and the dish comes together very quickly. I used haricot vert which took about 3-4 minutes.

    • emiliang on January 20, 2014

      Liked this a lot. Next time I'll try to shred the parmesan right onto the plated beans, though, rather than into the saute pan. Much of it was left behind, stuck to the bottom of the pan.

    • westminstr on April 17, 2017

      Really easy, everybody praised and devoured these beans. I agree with the comment that it might be worth experimenting with adding the parm after beans are removed from the pan.

  • Sautéed broccoli with butter and Parmesan cheese

    • westminstr on January 20, 2016

      We really loved this simple prep for broccoli. Even O ate some. Don't skimp on the butter and cheese!

  • Braised carrots with Parmesan cheese

    • Delys77 on November 07, 2013

      Pg. 480 For me these were not good. After 50 minutes they were fully caramelized and starting to blacken, much less the 1 to 1.5 hours that she suggests. Also, I think the caramelized carrot just doesn't go with the suggested parmesan. Not a flavour combination we enjoyed.

  • Braised carrots with capers

    • dclong on August 02, 2015

      I like how the capers and parsley cut through the sweetness of the cooked carrots. I think salt packed capers are the way to go, instead of brined, with their floral character. The recipe calls for cooking the carrots in 1/4 water until reduced and repeating for 20-30 minutes to create a glaze. The first time I cooked this, I used that method. That's too much work for me, so now I start out with more water and worked on the glaze near the end of the cooking time to avoid baby sitting the dish.

  • Gratinéed cauliflower with butter and Parmesan cheese

    • fprincess on August 02, 2012

      I had a head of cauliflower in my CSA a few weeks ago so I decided to make a gratin (usually I just roast it in the oven with some herbes de Provence and olive oil). Since the weather is warm, instead of a heavy cream-based gratin, this recipe caught my eye. The cauliflower was boiled until tender, then roasted in the oven with salt, butter, and plenty of grated parmesan. It was pretty good by nothing special. I used the leftovers to make soup the next day. Photo here: http://forums.egullet.org/index.php/topic/56661-cauliflower-recipes/page__p__1883337#entry1883337

    • wester on July 21, 2013

      Cauliflower cheese brought back to the essence. Nice.

  • Braised and gratinéed celery stalks with Parmesan cheese

    • elizabethzvolpe on January 17, 2013

      Could not believe celery could taste this good- kept eating it out of the baking dish.

  • Celery and potatoes braised in olive oil and lemon juice

    • Delys77 on October 30, 2013

      Not bad but not great. The peeled celery does impart a nice flavour to the potatoes but the dish is quite blah looking because the celery loses most of its colour. Also, I may have overcooked the potatoes slightly in my efforts to reduce the liquid, which if you put enough to cover takes quite a long time to simmer off. The result however was a rather unappealing plate of whole potatoes, mushed potatoes and washed out celery. Flavour wise the dish was nice though.

  • Braised celery stalks with onion, pancetta, and tomatoes

    • lorloff on October 04, 2014

      Absolutely delicious the panchetta and the tomatoes blended incredibly well into a sauce i will make this whenever celery is in the farmers market and when I have celery around the house. My husband and I loved it. I added fresh chives and fresh thyme at the end.

  • Sautéed swiss chard stalks with olive oil, garlic, and parsley

    • Zosia on November 04, 2015

      This recipe really brought out the sweetness and subtle flavour of the stalks. 10 minutes in boiling water made them tender enough for me. Not a very attractive dish but delicious.

    • Rutabaga on November 09, 2015

      I made this dish using both the stalks and leaves, but just added the leaved about five minutes prior to draining the chard. In total, I cooked it between 20-25 minutes, which was plenty. You could easily cook them less and still have a nice, silky preparation when slicked with the garlic oil. Because I love garlic with chard, I added extra, and also stirred in a couple tablespoons of freshly squeezed lemon juice. Very flavorful!

    • twoyolks on February 02, 2016

      It's hard to make Swiss chard stalks seem attractive but this worked for me. The stalks become soft but with just enough give. The flavor is on the subtle side but still quite good.

  • Eggplant Parmesan

    • nicolepellegrini on October 05, 2013

      This is the only way I will prepare Eggplant Parmesan. Pure perfection.

    • Delys77 on November 05, 2013

      Pg. 494 Overall the result for us was good but not great. The prep of the eggplant (peeling, salting, frying) was quite complex and yielded a product that was quite oily and therefore very heavy. I also think there is too much mozzarella and not enough parm. I do however think that the restrained use of tomato does allow the eggplant to shine through, but the overall dish was simply to heavy for our tastes.

  • Eggplant patties with parsley, garlic, and Parmesan

    • damazinah on January 10, 2016

      These are really good! I served them as per the suggested variation, with mozzarella melted on top, and added some marinara sauce. They made a great vegetarian main, along with sauteed spinach on the side.

  • Baked escarole torta

    • minerva on March 01, 2014

      I think I don't like escarole that has been cooked very much. This could be better with spinach and less salty ingredients.

  • Braised finocchio with olive oil

    • westminstr on January 05, 2015

      This is another one I used to love but hadn't made in years. I don't know what happened this time (maybe I made the full quantity of the recipe instead of just one fennel bulb?) but there was far too much water for it to reduce in the time needed to cook the fennel. I should have taken the fennel out and reduced the sauce then added it back in, but didn't, and my fennel really turned to mush. I never had a problem with this recipe previously so I'm not sure what to say here.

  • Sautéed mushrooms with olive oil, garlic, and parsley method 1

    • Breadcrumbs on April 22, 2011

      p. 509 -The footnote to this recipe indicates that this dish can be prepared then cooled to room temperature and served as antipasto. In this case, I was preparing it as a component of another recipe in the book; the Sauteed Snapper w Mushrooms. Nothing earth shattering here, just mushrooms w garlic and parsley flavours in oil. I think the quality of the olive oil you use would be critical if you were serving this on its own as it is a key flavour component. If I wanted a simple mushroom dish for an antipasti spread, I’d consider this recipe. Combined w the fish, it was great. Photos here: http://chowhound.chow.com/topics/325703#6486533

  • Baked radicchio

    • Bloominanglophile on October 23, 2013

      I enjoyed this, especially the crispy parts which get nice and nutty. It was a bit bitter for my family, however. Oh well, more for me!

  • Sautéed zucchini rounds with oregano

    • Melanie on September 17, 2013

      I substituted dried Italian herbs for the oregano - tasted very nice. Served with chicken cacciatora (p351).

  • Hollowed zucchini stuffed with beef, ham, and Parmesan cheese

    • twoyolks on July 13, 2015

      Despite the parmesan and prosciutto, the filling needs to be seasoned generously with salt. Overall, this was just bland. The filling didn't have a lot of flavor nor did the zucchini. The best part about this was the slow-cooked onions.

  • Crisp-fried zucchini blossoms

    • Rutabaga on August 01, 2015

      This the simplest, yet in some ways best, way to fry zucchini blossoms. Without cheese or any other rich fillings, the delicate sunny flavor of the blossoms really shines through. My blossoms don't "butterfly" out as beautifully as Hazan suggests they should (perhaps that's meant for bigger blossoms), but that doesn't affect how delicious they are.

  • Great mixed raw salad

    • sturlington on March 26, 2013

      This mixed salad is a favorite for family dinners. p546

  • Garlic-scented tomato salad

    • wester on May 19, 2014

      Very simple, very good. Would probably work as well with parsley instead of basil.

  • Shredded carrot salad

    • westminstr on August 23, 2016

      I was shocked by how good this was! It was excellent and very quick and easy.

  • Finocchio salad

    • westminstr on October 15, 2014

      very simple and refreshing, best made using a mandoline which i didn't have. i probably prefer a few more bells and whistles but there's no denying the ease of this preparation.

  • Sunchoke and spinach salad

    • westminstr on January 20, 2016

      When I ran into local over-wintered spinach and lovely clean Jerusalem artichokes at the farmers market on Sunday, I decided to make this salad. This is an old favorite, but one I haven't made in a few years for some reason. It's very simple. Spinach leaves and thinly sliced Jerusalem artichokes are dressed with olive oil, s&p, and a small dash of vinegar. These are quiet flavors, but the texture of this salad is fascinating and addictive with the soft spinach and crispy sunchokes. There's a nice nuttiness going on too. Not a flashy salad at all, but very enjoyable.

  • Orange and cucumber salad

    • fprincess on January 10, 2013

      I used ingredients from my CSA: Cara Cara oranges, cucumber, watermelon radishes, mint, olive oil and lemon juice dressing. Crunchy and refreshing

    • westminstr on May 13, 2016

      Very refreshing salad. Three oranges sounds like a lot but the proportions as written are perfect. I only had two oranges (large ones though) and wished I had a bit more.

  • Warm cauliflower salad

    • wester on December 17, 2011

      A good simple salad to be served anytime you could serve a green salad. Good in winter.

    • Zosia on February 25, 2016

      This recipe serves as a reminder that a cooked vegetable simply dressed with good olive oil and red wine vinegar makes an excellent salad.

  • Boiled zucchini salad

    • wester on October 01, 2010

      Simple and good. Don't skimp on the pepper, it makes a difference here. The garlic was hardly noticeable.

  • Beans and tuna salad

    • wester on October 01, 2010

      Simple and good. I am not completely sure the soaking of the onion is necessary, next time I'll try without.

    • clcorbi on February 13, 2017

      I didn't soak the onion, making this salad even faster to throw together for our lunches this week. Simple and tasty!

  • Rice and chicken salad

    • Delys77 on November 04, 2013

      Pg. 567 Initially the combination of ingredients sounded a bit odd but in the end I quite liked this. I used 3 bone in chicken thighs that I had left over from another recipe and they worked very well. The pickle is essential as there isn't a lot of acidity and sourness to the dish otherwise. Overall I would definitely repeat. My main variance from the recipe is that I simply used the rice cooker to cook the rice.

  • A chocolate dessert with rum and coffee

    • dclong on August 02, 2015

      This combines a lot of my loves: coffee, chocolate, and rum. Marcella's notes mentions this recipe takes "little effort", but I found it time consuming. You need to make a chocolate mousse in advance. The recipe calls for the use of cheesecloth and a double boiler.

  • A farm wife's fresh pear tart

    • Poppyseedbagel on September 27, 2015

      This is lovely so simple and fresh. I use only 170g sugar.

  • Almond and lemon cookies

    • JKDLady on November 09, 2012

      I made these today and was so disappointed. I measured the ingredients, but when I used the food processor, the dough would not stick together. Thinking that my eggs were too small, I put in another egg yolk. Still nothing. So I added one more. Still nothing. I then added lemon extract and almond extract. At this point, I did not feel I was following the recipe. The taste in the end was nice and lemony, but I would not make this recipe again.

  • Ricotta fritters

    • stockholm28 on January 29, 2014

      These were really delicious. They are kind of like a small doughnut with a creamy center. They are quite easy to make. I served some rolled in 5 spice powder sugar (think cinnamon sugar, but using 5 spice instead) instead of the honey. They were also delicious.

  • Macerated orange slices

    • Zosia on February 25, 2016

      Very refreshing dessert, particularly good as a bright ending to a heavy winter meal, though I would happily consume it at any time of year. I used half the sugar and the juice of the whole lemon.

  • Egg custard gelato

    • bellatavia on October 11, 2013

      This recipe is simple and results in an aromatic ice cream that knocks your socks off. However, it makes about half the amount of base that a modern American ice cream recipe makes, so always double if you want a pint+ after you spin.

  • Palermo's stuffed pizza with broccoli and ricotta conza

    • Zosia on January 31, 2016

      This was a really fun and tasty addition to family pizza night. The dough was easy to work with and the filling was quite flavourful despite some of the somewhat bland ingredients that went into it. However, thrice-cooked broccoli is cooked one time too many for me. Even though I shortened the blanching and sauteing times, I couldn't change the final baking time. I'll skip the blanching step next time.

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  • ISBN 10 039458404X
  • ISBN 13 9780394584041
  • Linked ISBNs
  • Published Jul 25 1995
  • Format Hardcover
  • Page Count 688
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

Marcella Hazan combines her Classic Italian Cookbook and More Classic Italian Cooking in a single volume, with 50 new recipes, reduced fat, expanded bread chapter, much more.
  • Cold Zabaglione with Red Wine
  • Broccoli and Ricotta Conza
  • Veal Chops Milanese Style
  • Baked Crespelle with Bolognese Meat Sauce
  • Minestrone alla Romagnola
  • Pizza Rustica
  • And much more!


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