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More Classic Italian Cooking by Marcella Hazan

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Notes about this book

  • nicolepellegrini on December 08, 2010

    This is the book that taught me how to truly cook Italian food. I still reach for it by default before all others!

Notes about Recipes in this book

  • Rice with Savoy cabbage (Riso con la verza)

    • nicolepellegrini on September 28, 2018

      This was unexpectedly lovely and a perfect dish for the start of Autumn. I never would have given it a try if not for stumbling upon it here when I had some cabbage and cheese to use up. There's a richness to it with all the cheese that makes it taste almost like a risotto but without all the hard work. I did use a smoked mozzarella, which I think definitely added an extra depth of flavor.

  • Conchiglie con bacon, piselli, e ricotta (pasta shells with bacon, peas and ricotta)

    • Breadcrumbs on November 11, 2013

      p. 150 - Wonderful! Marcella points out that the sauce takes so little time to prepare that you can start it at the same time you put the water on to boil for the pasta. That’s exactly what I did and the dish truly does come together in no time. The only adaptation I made was to add some fresh basil to the finished dish. This is another example of how a few great ingredients can be combined to produce something truly wonderful. The shells were the perfect vehicle to scoop up the cheese and peas. The simplicity of the sauce allows the sweet peas to shine. I used the bacon fat but didn’t use any bacon at all in the dish. The bacon flavour was not discernable in the finished dish and I honestly think this would be perfectly fine if one used butter instead of the bacon fat. Delicious and definitely a dish I’ll repeat. Photos here: http://chowhound.chow.com/topics/325700#8444632

  • Pesce da taglio in salsa (halibut with white wine and anchovy sauce)

    • nicolepellegrini on July 27, 2018

      Always one of my favorite recipes for halibut; I've prepared it numerous times. Fast to throw together and a good mixture of sour/salty/fresh flavors for the fish.

  • Pesce spada al salmoriglio (swordfish with salmoriglio sauce)

    • nicolepellegrini on July 16, 2018

      A real classic I've made countless times before, with both swordfish and tuna. It skirts just to the edge of too much salt, but needs that strong flavor bite since there are so few elements to the dish. Using fresh oregano is a must, and I actually like using flowering oregano and adding some of the flower buds for the brightness and color.

  • Costolette di maiale ai due vini (pork chops braised with marsala and red wine)

    • vickster on September 13, 2013

      This recipe is simple and delicious. But I would use a different cut than loin. I made with thick loin chops and they were still chewy after more than an hour of cooking.

  • Insalata di arancia (orange and cucumber salad)

    • wester on September 17, 2012

      Very colorful, but the taste wasn't that interesting. Nice enough though, I might make it again if I happen to have the ingredients on hand.

  • Castagne alla romagnola col vino rosso (chestnuts boiled in red wine)

    • KarenS on November 24, 2010

      Delicious! Used part sweet vermouth. Used fresh chestnuts that were 'cured' so the meat shrinks from the skin a little. The liquid boiled off after only 40 minutes, watch out.

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  • ISBN 10 0394498550
  • ISBN 13 9780394498553
  • Linked ISBNs
  • Published Oct 12 1978
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

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