Category Archives: Marcella Hazan Recipes

A Year of Cooking Italy with Marcella Hazan

Marcella Hazan, an  International Italian cooking legend,  passed away at the age of 89 on September 29th. Not only much loved by the world, as shown on social media, she truly holds a special place in the hearts of food … Continue reading

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Cooking Italy: Spaghetti with Spicy Eggplant Sauce and Isnello, Sicily

It’s been a long time since I posted a real recipe. My travels to San Francisco put my cooking on hold, but I’m back in the kitchen with another delicious Marcella Hazan recipe that is more in keeping with my … Continue reading

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Cooking Italy: Pear Torta

It’s my favorite time of year. Autumn. Fall. Not Summer anymore. Holiday Season. Whatever you wish to call it, it’s time for comfort, and my most favorite fruits, apples and pears. This recipe will work well with either and will … Continue reading

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Cooking Italy: Grilled Chicken alla Diavola, Roman Style

If it were not for the olive oil, one might not recognize this as “Italian.” It might seem to simply be “chicken on the grill.” But, the intense amount of peppercorns awaken the palate to something a bit special and … Continue reading

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La Fritteda and the Fava Bean: Food Worth Fighting For

This is not the most beautiful looking pot of food. All the work that went into this dish, and I still ended up with the ugly step sister, but delicious enough for the princess. My baby artichokes could look better. … Continue reading

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Cooking Italy: Parmesan Crusted Lamb Chops

These just might be the best lamb chops you have ever eaten. You won’t believe how juicy and flavorful they are, as you gaze upon the parmesan crust. I like meat that requires no sauces, etc. And, these are just … Continue reading

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Cooking Italy: Rosemary Focaccia with Olives, Roasted Tomatoes

Goldilocks didn’t really eat porridge at the home of the three bears. She ate focaccia. As the first bite of Mama Bear’s focaccia landed into her little mouth, she was heard to say “this focaccia is too soft.” As she … Continue reading

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Cooking Italy: Baked Filet of Sole with Tomato, Oregano, Hot Pepper

I chose this dish for the “Cooking Italy” schedule, because it’s not a typical way most people cook fish and it is a low calorie, healthy meal. Not all Southern Italian food has to be heavy or fattening. There is … Continue reading

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Sausage and Cream Sauce over Orecchiette

Sausage in a cream sauce was not love at first thought, or at first sight, but it was love at first bite. It just didn’t sound good, but a friend told me it was one of his favorite Marcella recipes. … Continue reading

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Cooking Italy: Ciambella and Double Berry Shortcake

Ciambella is an Italian coffee cake that is usually lemony and a cross between a pound cake and a shortcake, as in strawberry shortcake. Easy to make, delicious for breakfast with coffee, and I even like it in a bowl … Continue reading

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Cooking Italy: Spicy Shrimp and Ten Tips for Eating Healthy Italian

Fast food can be good for you. If you are like millions of Americans who eat fast food a few times a week because of work and crazy schedules, please take note: THIS shrimp IS FAST FOOD. This is even … Continue reading

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Cooking Italy: Pasta with Broccoli and Anchovy Sauce

This dish is more exciting than it appears. Many years ago, my cousin Sam and I were room mates. He was my foodie/cooking hero and he told me I should make a broccoli anchovy sauce. I gave him that kind … Continue reading

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Baked Green Lasagna with Meat Sauce, Bolognese Style

This is probably not the recipe people are looking for the first week of January, but there are many reasons why you should store this in your arsenal: • Bolognese is a great winter favorite that can be served over … Continue reading

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Risotto with Porcini Mushrooms, Filet Mignon with Mushroom Champagne Sauce

Firstly let me say Happy New Year. Your arrival at more door means a lot, so please keep coming back. You can look forward to getting here much more quickly as soon as I convert over to my new software … Continue reading

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Cooking Italy: Pasta with Scallop Sauce, Olive Oil, Garlic, Hot Pepper

My husband’s favorite food is scallops, followed by shrimp, followed by seared tuna, followed by scallops, followed by shrimp, followed by scallops. You get the picture. So it’s a guarantee that when I’m looking through Marcella’s cook book, any dish … Continue reading

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Cooking Italy – Tegliate di Biete: Rainbow Chard Torte and Red to Remember Continues

Yesterday was quite an emotional day, as I watched food bloggers support World AIDS Day, by cooking for Red to Remember. There is still time to join in if you wish to and next Tuesday, I’ll post a round-up of … Continue reading

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Cooking Italy – Pasta all’ Amatriciana, Not Just Another Dish of Spaghetti

Today we are going to Rome. Technically, this sauce originated in the town of Amatrice, but I say “we’re going to Rome, because Bucatini All’ Amatriciana is served everywhere in Rome. When I ate my first fork full sitting at … Continue reading

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Cooking Italy: Cappellacci–Ravioli Filled with Sweet Potatoes, Autumn Browned Butter

In Italy, Cappellacci means a square pasta dumpling that is stuffed with pumpkin. It is the specialty of Ferrara and can also be found in other parts of Emilio-Romagna. Marcella explains in her book that she could not get the … Continue reading

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Cooking Italy: Cesar Benelli’s Spaghetti with White Clam Sauce

  Tonight we had dinner in Venice. Well, not really, but Marcella has shared the recipe for the most delightful and delicious white clam sauce that Cesare Benelli makes at Al Covo, his restaurant in Venice. I can see why … Continue reading

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Cooking Italy: Ebogoné–Cranberry Beans, Sage, & Rosemary Bring a Big Smile to the Fall

I have mood swings when it comes to herbs. If you noticed my summer fare, you saw a lot of basil, parsley and thyme. Thyme is my summer go to herb for just about everything that isn’t tomato based. But … Continue reading

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Cooking Italy: Italian Chocolate Mousse for a Happy Birthday

This is Italian chocolate mousse. I was curious as to what made it Italian chocolate mousse as opposed to french chocolate mousse or any other mousse and here is what I discovered. There is no difference. Marcella adds two tablespoons … Continue reading

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Cooking Italy: Pork Loin Braised in Milk Bolognese Style

When I first purchased Marcella’s book, after pining over many choices for  Cooking Italy  I had some time to kill before meeting a friend. I went into Provence, a french bakery, for a coffee, a pastry and a place to … Continue reading

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Cooking Italy: Bolognese Sauce with Fresh Pasta

Post Edit: Note: After making this, I tried another bolognese sauce that is also delicious and can be found here.  Today we visit Bologna, capital of the northern region of Italy, Emilia-Romanga, for the very best Bolognese sauce I have eaten … Continue reading

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Sgroppino-Venetian Cocktail with Lemon, Strawberries, Prosecco

Today we visit Venice once again as we drink our way through a dessert accompaniment with  prosecco, a venetian sparkling wine made slushy with very lemony ice cream, and sweet strawberry puree. Prosecco is light, bubbly, fruity, wine not to … Continue reading

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Cooking Italy: Arrosticini Abruzzesi – Skewered Marinated Lamb Tidbits

Today we visit Abruzzo, and prepare a dish the shepherd’s made on their outside campfire. Looking at the boot, Abruzzo is the lower half in central Italy. Lamb is the signature meat of this region. This is yet another simple … Continue reading

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Cooking Italy: Zucchini Sauce with Garlic and Basil

A sunny summer day awakens the anticipation of an afternoon at the pool, and not just any pool, but an olympic size pool, surrounded by a hill of trees on all sides, making a sticky, hot day livable. It is … Continue reading

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Cold Zabaglione with Red Wine with Raspberries

In my most recent post I proclaimed the worthiness and virtue of egg yolks. The egg yolk is truly the gift to us from chickens. I run to get to the farmer’s market early enough to get the fresh eggs … Continue reading

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Cooking Italy – Spaghetti and Pesto, Green Beans, Potatoes

GENOVA or Genoa, located in the region of Liguria, is the home of pesto, a combination of basil, pine nuts, olive oil, garlic, parmigiano-reggiano and pecorino cheeses. Pesto has a deep meaning for us as we make it for every … Continue reading

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Risotto with Wild Shrimp and Fresh Peas

I have discovered the reason people love risotto, because I have finally succumbed to the joy of flavorful, creamy arborio rice. Risotto used to be a mystery to me. I was raised as a pasta girl, and I never understood … Continue reading

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