• Eat Your Books

  Beard Best Mediterranean Cookbook Award!
  Child Best International Cookbook Award!
  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.

• Broccoli and mozzarella pasta sauce

  • nicolepellegrini on January 10, 2021

    I made a few small changes in the preparation - mainly, I used the same water to boil the broccoli that I cooked the pasta in, and reduced the broccoli cooking time so it wouldn't be total mush. The flavor was good - very garlic-forward. Main issue I had was the sauce basically clumps all up due to the mozzarella and doesn't stick/mix very well with the noodles. In the future I might just top the final serving bowls with shredded mozzarella instead of trying to mix diced pieces into the sauce.

• 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.

• Pan-grilled swordfish steaks with warm salmoriglio and capers

  • nicolepellegrini on May 29, 2021

    Solid version of a standard Italian swordfish preparation. As always, be very careful not to overcook the swordfish or else it will dry out.

• 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".

• 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.

• Stewed shoulder of lamb Marches-style with potatoes, rosemary and chilli pepper

  • nicolepellegrini on July 24, 2021

    This was very tasty, and filling. I liked the meat cooked down to fork tender mixed with the whole small potatoes.

• 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.

• 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.

• 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.

• Fricasseed chicken with garlic, capers, white wine and Jerusalem artichokes

  • stockholm28 on January 24, 2021

    This dish was simple and delicious. The nutty sunchokes cooked with wine, lots of garlic, and briny capers were the star of the dish. The chicken was also very flavorful. The recipe calls for one 3.5 lb chicken cut into 8 pieces. I had just two large chicken thighs (about 1 lb), but I still used the full amount of the remaining ingredients. I cooked for about 35 minutes rather than the 45 minutes called for on the recipe. The wine had basically cooked off at about 20 minutes so I added more. The skin was flabby at the end, so I removed it. I’d never cooked sunchokes before and a search on EYB led me to this recipe; the sunchokes were easier to peel than I thought and I would not hesitate to make this again.

• 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), so long as you use decent olive oil and plenty of it. 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.