Marcella Cucina by Marcella Hazan

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  • Eat Your Books

    Beard Best Mediterranean Cookbook Award!
    Child Best International Cookbook Award!
    1998 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1998 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1998 International Association of Culinary Professionals Award Winner

  • nicolepellegrini on November 19, 2018

    A book that's taken me a while to truly appreciate...perhaps because my cooking skills have improved significantly in the 20 or so years since this book came out, as has my appreciation for what makes Italian food truly shine. As much as I'd loved Marella's earlier books this one sat unused and unloved on my shelves until recently when I decided to take it back out and look through it, and now I practically want to cook it all, front to back.

  • rees.linda on January 15, 2015

    My father's next door neighbour, Annie, who was a cook at the castle where he worked in Wales, gave this to me. First time I ever heard of Marcella and since then I've sought out her books. One of my favourite cooks. Have three other books by her so far. If you haven't tried her recipes, I recommend you do. Some have few ingredients that they initially appear at reading stage to be lacking. But believe me they deliver taste. Good home cooking and authentic, as far as I can tell.

  • jdepaula on May 22, 2010

    Simple, yet extraordinarily flavorful recipes. A "must have" in any cookbook collection.

Notes about Recipes in this book

  • Baked cauliflower Tuscan-style

    • Tommelise on August 13, 2011

      A very easy dish. Good comfort food. I used bacon insteed of ham.

  • Sauteed radicchio and Jerusalem artichokes with olive oil and garlic

    • debwfrank on February 27, 2010

      This was bland and lost its color. I liked the technique, so I'll try to think of how to flavor it up.

  • Mussel soup with cranberry beans, celery and basil

    • mcvl on August 27, 2014

      My rendition was about 50% Marcella, 50% me. Beans -> lentils. Onion -> shallot. Mussels -> very good canned salmon. Cut basil leaves -> whole basil leaves. My version was good everyday fare, fast and easy; Marcella's may be amazing, I just don't know.

  • Courgette sauce for pasta with tomato, parsley and chilli pepper

    • nicolepellegrini on July 12, 2019

      We liked this quite a bit. I think it's success depends on using only the best, freshest ingredients and not going light on the seasoning (I might have even upped the garlic amount). I used local yellow heirloom tomatoes which added to the sweetness of the sauce, and I did cook the zucchini a little less so that it retained some firmness.

    • twoyolks on July 12, 2015

      The zucchini didn't really have much flavor and neither did the sauce.

  • Courgettes and thyme pasta sauce

    • nicolepellegrini on July 02, 2019

      A pleasant and light sauce, good for summer when fresh tomatoes and tender young zucchini are in abundance. Be sure to season it well or else it will be bland.

  • Pasta sauce with peas, ham and cream

    • nicolepellegrini on November 18, 2018

      Classic favor combination. You can't go wrong with this, especially when you've got leftover holiday ham to eat up...

    • twoyolks on December 26, 2018

      This is a classic but I didn’t really find it any better than one I normally whip up.

  • Fricasseed rabbit with herbs, tomato and white wine

    • nicolepellegrini on August 19, 2018

      I love cooking rabbit and this is a very nice way to do it, especially when it's summer and fresh herbs and tomatoes are in ready supply.

  • Breaded veal patties with sweet pepper, spring onions and tomato

    • nicolepellegrini on October 11, 2020

      These are very good and simple to throw together - sort of like a cross between hamburgers and meatloaf, but more delicate being made exclusively with veal. Husband loved them a lot and had sandwiches from the leftovers for days.

  • Swordfish-Sardinian style with mint and saffron

    • nicolepellegrini on July 02, 2018

      Quick and super-easy! The tomato-mint-white wine broth is refreshing and a nice twist on the typical tomato-basil or tomato-oregano flavor and the swordfish came out tender.

  • Sauteed fresh tuna cubes with smothered onion, tomato and chilli pepper

    • nicolepellegrini on March 06, 2019

      The slow-cooked onions give this a rich flavor even with very few ingredients. SO declared this one a "keeper".

  • Mashed potatoes with sauteed courgettes

    • nicolepellegrini on September 05, 2020

      This was delicious - some of the creamiest mashed potatoes I've ever made, and the sauteed zucchini was an interesting touch.

  • Stuffed courgettes Pesaro-style, with minced meat, tomatoes, Parmesan and white wine

    • nicolepellegrini on July 05, 2020

      Husband absolutely loved this - and was rather shocked that he did! It was easier to hollow out the zucchini than I expected, and the veal filling was very delicate and flavorful, lighter than doing with pork as Marcella explains it will be. Made a lot so we'll be eating this for a few days.

  • Scallops with tomato, garlic and rosemary

    • L.Nightshade on November 06, 2013

      This was a surprising dish for me. I don't associate scallops with the profound piney aroma of rosemary, and this recipe calls for a good helping of it. Hazan states that the rather liberal use of rosemary here "is an exception to the restraint that most Italian cooks exercise when working with fragrant ingredients." Very simple, tasty, and fragrant. Makes a great weeknight meal, and would also be a nice first course for a dinner party.

  • Breaded and fried portobello mushroom cutlets

    • bellatavia on April 09, 2012

      This is a solid recipe. Quick, delicious. Maybe baking the breaded portobellos would make it a bit healthier. (I didn't bake them, though.)

  • Artichoke and Swiss chard pie

    • Toppermom on May 01, 2012

      This has been a family favorite for years. I usually double the amount of filling as we like a larger tart. I use frozen artichoke quarters when fresh artichokes aren't available.

  • Stewed beef cubes with pickles, capers and red wine

    • Bloominanglophile on December 04, 2013

      This recipe is a bit long for a weeknight (browning the beef takes a bit of time in a small pan, as she recommends, as well as simmering the stew for 1 hour). However, it was delicious and hit the spot this snowy day. The cornichons and capers are an interesting twist to this dish--a first cousin to beef bourguignon as it were! I served it over German egg noodles accompanied by steamed cauliflower tossed with butter, a sprinkling of pecorino romano, and topped with toasted breadcrumbs.

  • Venetian-style milk polenta

    • JKDLady on January 25, 2016

      Maybe I did something wrong, but there did not seem to be enough liquid.

  • Quail sauce for fresh pasta

    • thennek on June 29, 2013

      Essential to have good quality quail. Recipe easy to do but takes some time to strip the meat off the quail. Very tasty.

  • Spring onion, cherry tomato and chilli pepper pasta sauce

    • totoro on August 15, 2020

      More than the sum of its parts (as with most of Marcella's pasta dishes). I make this often in spring and summer.

  • Sardinian-style raw tomato sauce for pasta

    • totoro on August 15, 2020

      So happy to discover another great Marcella pasta sauce. Perfect for hot weather and a great use of cherry tomatoes. Just combine the sauce ingredients and cook pasta an hour later. Don't skimp on the olive oil/cheese and it's delicious. You could definitely play with this, using different herbs or perhaps a little chilli.

  • Spinach and tomato pasta sauce, Romagna style

    • totoro on August 15, 2020

      Comforting, rich, and full of goodness. Great alternative to a meat sauce. Definitely benefits from egg pasta (decent store bought does the trick for every day). You need to use the whole amount of butter and cheese - but it's not that much really if you don't drown your pasta in sauce. I tried reducing once on a more weight-conscious day and it was not a success!

  • Peppers and goat's cheese sauce for pasta

    • totoro on August 15, 2020

      Great! Especially if you use a fresh goat's cheese rather than something more firm, as otherwise it can be a little too rich.

  • Frittata with potatoes, onion and rosemary

    • DLC on June 12, 2016

      May also layer potatoes to brown, add onions and other sauteed vegetables on top before adding eggs. Flip onto a large dish to serve.

  • Sauteed cauliflower with green olives and tomato

    • mjes on March 07, 2019

      Sauteed cauliflower with green olives and tomato (rustic winter version). I used the specified ingredients using a sweet onion, castelventrano olives, and petite cherry snacking tomatoes as they were the only truly ripe tomatoes available. As a result, I adjusted the recipe from chopped tomato pulp to blistered tomato halves which worked well. Unfortunately, I followed the directions which led to the cauliflower being overcooked to my taste. I tried it both hot and at room temperature. It really sings at room temperature. Simple and well worth repeating.

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  • ISBN 10 0333627342
  • ISBN 13 9780333627341
  • Linked ISBNs
  • Published Nov 07 1997
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Pan Macmillan
  • Imprint Macmillan

Publishers Text

Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.

In vivid introductory essays and seductive headnotes, the narrative of an extraordinary culinary life unfolds. With each memory of a trip, a meal or a flavor, we are treated to the perspective of a great cook and teacher--one who believes that the finest Italian cooking is found in the home. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavors and textures from cities and villages alike. Best of all, Marcella cooks at your side with easy-to-follow instructions and lavish full-color photographs that teach you her techniques--from preparing homemade pasta to cleaning artichokes--and allow you flawlessly to re-create her magic in your own kitchen.

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