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Ti amo, Marcella Hazan - Marcella Says success

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

    1. 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.

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

      2. 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

          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.