The first recipe I chose I had everything on hand for already and although I did not hand-make my pasta(due to time constraints) I did use premium ‘made and packaged in Italy’ pasta. Stir the onions into the oil and rendered fat left in the pot and cook, stirring often, until the onions are translucent, about 5 minutes. She taught herself how to cook and eventually became a cooking teacher and a cookbook author. She was a newlywed when she moved to New York City in 1955. She received a doctorate in natural sciences and biology from the University of Ferrara. I personally can appreciate that since I am from southwest Louisiana and understand that due to the different cooking foundations and styles in Louisiana I.e Cajun vs Creole cooking and everything in between. Marcella Hazan was born Marcella Polini in Italy on April 15, 1924. Brought together at last in a single column, the incomparable recipes that have made Marcella Hazans The Classic Italian Cook Book and More Classic Italian. This cookbook goes into the different types of cooking in the different regions of Italy and explains that ‘Italian’ cooking is done in the home, because there is not a blanket description for the way Italian’s cook since regional styles are so different in even a short geographical distance. I love that the author educates and writes recipes simply and concisely. I purchased this cookbook on a recommendation from my brother who has served some of the best handmade pasta dishes I have ever eaten.
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