Ti amo, Marcella Hazan - Marcella Says success
- Susan Marme
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.
Susan, sounds like the kudos are due entirely to you and your inventive use of the ingredients available!
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!