This week we were saddened to learn of the passing of Marcella Hazan, who introduced American cooks to authentic Italian cuisine. The legendary author of The Classic Italian Cookbook, Marcella Cucina and more was known for her emphasis on traditional Italian ingredients and techniques; she prepared pasta by hand and relied on her senses when cooking, tasting and smelling along the way.
Thank you, Marcella, for your many contributions to the world of food and cooking. Here, we remember her with 10 of her best recipes shared around the Web.
1. Tomato Sauce with Onion and Butter: Marcella’s best known recipe is also her simplest. Tomatoes are simmered with butter and half an onion, which is discarded before serving. It’s the freshest, easiest, most delicious pasta topping we know.
2. Fish in Crazy Water: Fresh tomatoes and water make a surprisingly flavorful poaching liquid for red snapper; make the most of the juices with grilled sourdough bread.
3. Celery, Avocado and Bell Pepper Salad with Black Olives: This unexpected combination of vegetables marries crunchy and creamy, crisp and salty. Marcella recommends serving it after a seafood course.
4. Pesto: Yes, you should add butter to your pesto! Try Marcella’s version, and you’ll never go back.
5. Homemade Tagliatelle with Bolognese Meat Sauce: This is the ultimate cold-weather meal: a bowl of fresh al dente pasta tossed with a hearty meat sauce that’s simmered for three hours.
6. Broccoli and Pasta Soup: Vibrant, tender broccoli is the star of this soup, flavored with garlic and savory broth.
7. Lemon Roasted Chicken: In typical Marcella fashion, this recipe calls for only a few key ingredients: chicken and lemons, and potatoes and carrots on the side.
8. Pork Loin Braised in Milk: Milk forms a slightly sweet and nutty foundation for slow-cooked pork; spoon the liquid over the top top to serve.
9. Basic Polenta: Marcella insisted on polenta made from scratch — never the instant kind. This basic recipe calls for cooking the cornmeal with just water and salt.
10. Semifreddo di Cioccolato: A frozen dessert that you can unmold and slice, a semifreddo makes a beautiful presentation for a dinner party, according to Marcella.
What’s your favorite Marcella Hazan recipe?