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Ti amo, Marcella Hazan - Marcella Says success

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Susan Marme Jan 2, 2005 09:18 AM

Tried MH's veal and mushroom pasta sauce recipe from the new book last night, substituting venison stew meat (imported from New Zealand, found at Fairway - NYC) which I ground in the food processor - used dried porcini, cremini, and white mushrooms - cooked everything in olive oil (she calls for butter to cook the veal) - to utterly delicious result over rigatoni - earthy, savory, one of the best things I've ever cooked, period.

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    Dorothy RE: Susan Marme Jan 2, 2005 10:19 AM

    Susan, sounds like the kudos are due entirely to you and your inventive use of the ingredients available!

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      Marty L. RE: Susan Marme Jan 2, 2005 12:33 PM

      Could you please post the recipe -- taking care, of course, to paraphrase the directions rather than quoting them directly (per CH rules). Ingredients can be posted verbatim.

      Thanks!

      1 Reply
      1. re: Marty L.
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        Susan Marme RE: Marty L. Jan 9, 2005 07:11 PM

        Will do - want to check details, and can't at the moment. The book is thoroughly worth getting in general.
        Cheers,
        Susan

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        marycarol RE: Susan Marme Jan 2, 2005 05:21 PM

        Susan, Thank you for your post. My husband is a hunter and I use venison and elk in place of beef in lots of recipes. I never thought about using it in veal dishes, thank you! Yes, if you could post your version of the recipe, I'd love to try it. We are having venison "chops" tonight! Happy New Year!

        1 Reply
        1. re: marycarol
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          Dorothy RE: marycarol Jan 2, 2005 09:40 PM

          The best meatloaf I ever ate was one my dad made. He used about 2/3 or 3/4 ground venison to 1/3 or 1/4 bulk pork sausage.

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