Use really good quality beef or chicken broth - it's the secret to so much of the flavor here. On a chilly night, there's nothing like digging into a big bowl of this Venetian-style soup that falls somewhere in between a hearty vegetable soup and creamy risotto.

Marcella Hazan's Rice and Smothered Cabbage Soup It just has three ingredients: onion, tomatoes, and butter. It's her hallmark, her magnum opus, her most famous sauce ever.and it absolutely lives up to the hype. If there's one Marcella Hazan recipe that you should cook, it's this one. Marcella Hazan's Tomato Sauce with Onion and Butter Here are nine brilliant recipes that celebrate her legacy make them, and know that each time you do, your technique will get better and your food will be utterly fabulous. The hallmark of her recipes is simplicity at its best - no need to gratuitously fuss about - and the results are sublime. She believed that simple food is the best food, and we couldn't agree more. She wrote seminal cookbooks, hosted television shows, and influenced a generation of Italian chefs, such as Lidia Bastianich. Italian? Marcella Hazan, who emigrated from Italy to the United States in her early thirties, had no cooking experience when she started, and yet rose to become one of the foremost experts on Italian cooking. It truly outlines what the key ingredients are, why the Italians love them, and how to use them.This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!įrench food has Julia Child and Jacques Pépin. The first chapter alone is a must-read for anyone trying to cook Italian. Mike Easton, chef/owner at Il Corvo Pasta: “The Essentials of Italian Cooking was one of my first-ever Italian cookbooks. Her technique of rolling the dough on a pin . . . when I went to Italy in 2005, that was exactly how I learned to make it.” And her description of making pasta with a rolling pin is the best there is. This dish is so emblematic of her it really boils down a dish to its simplest ingredients. Last week, we featured a dish of hers at Spinasse: her tomato sauce, with just tomatoes, raw onion, and butter served with her potato gnocchi, made with only potatoes and flour (no egg). It has such a complete list of Italian dishes from all over. Stuart Lane, chef de cuisine at Spinasse: “I have two of her cookbooks, and I still return frequently to The Essentials of Italian Cooking. We asked some Seattle chefs who cook Italian food how Hazan affected them. National culinary stars like Mario Batali and Lidia Bastianich weighed in on her influence as well. The New York Times asked readers to share their favorite recipes, and 277 people replied. Cookbook author Marcella Hazan, considered by many the Julia Child of Italian cooking, died September 29 at age 89.

Italian cooking marcella hazan