Favorite Marcella Hazan recipes?

[vvv03]

I am a serious disciple of Marcella Hazan's cookbooks. I have three of them and friends laugh at how beat up and splattered they are. I love the recipes, love her sometimes snobbish but always lyrical writing style and love what she's taught me about food and cooking. But sometimes I get overwhelmed by the number of recipes and I'm sure I'm missing some great ones. I've done the classics a lot -- bolognese ragu, chicken with two lemons, tomato with butter and onion, pork loin in milk, pot roast braised in wine, eggplant parm. So what else is fabulous? I've also done the smothered cabbage and braised carrots. The only thing I've done that I wasn't crazy about was a stuffed zucchini recipe. It wasn't terrible, but not worth the work. She's more of a zucchini fan than I am. Anyway, I'm digressing here. I want some great suggestions of totally delicious recipes you've tried that you love. I have the Essentials, Marcella Cucina and Marcella Says.

Thanks!

[Rubee]

Oh, I have so many favorites - including those braised carrots (and the lemon roast chicken, and the Tuscan "meat loaf", and the veal Milanese, and the pasta with bottarga, and the.....)

As a fan of Marcella - you'll really enjoy this CH report on "Essentials" (pics and personal reviews). It was one of the "Cookbooks of the Months" where anyone who was interested chose recipes, cooked from Essentials, and reported back. Actually, I just read through it now and I realized there are so many I still need to try.

September 2006 Cookbook of the Month: Essentials of Classic Italian Cooking
http://www.chowhound.com/topics/325712

For appetizers and soups:
http://www.chowhound.com/topics/show/325698
For pasta and other starches:
http://www.chowhound.com/topics/show/325700
For seafood and meat:
http://www.chowhound.com/topics/show/325702
For vegetables and salads:
http://www.chowhound.com/topics/show/325703
For dessert and breads:
http://www.chowhound.com/topics/show/...

[itryalot]

Wow; thanks! I am a serious fan too, although I really should try more recipes. The problem is the ones I've tried are so good, I keep making them!
I just made a batch of her tuscan barley soup; so easy and deliciously creamy. Bringing it in for coworkers tomorrow.

[oakjoan]

Guys, it'd really be helpful if you noted the book in which these great recipes were found!!!! Rubee, queen of the universe, you are excepted from this list! And so are you, Katie Nell!!!

Thank you. I don't want to have to look in the 2 books I have to see if the recipe is there.

Tuscan Barley Soup! Mmmmmm.

[MMRuth]

Made one of my favorites yesterday - the chickpea soup with tomatoes and rosemary - delicious. I usually make the version with pasta. Wonderful on a cold day and easy to make. Other favorites - vongole, carbonara, her recipe for pan roasted fish.

[jfood]

Bolognese. There is always a couple frozen in the downstairs freezer and when it gets to the last oen jfood blocks out a few hours to replenish.

[Katie Nell]

I've gotten stuck on making the same ones that everyone else loves too. I crave the carrots (actually, I'm making them tonight!) and the bolognese. I loved the pasta rose dish from Marcella's Italian Kitchen- Roselline di Pasta alla Romagnola. Here's my post on it, with recipe: http://www.chowhound.com/topics/376426 I really need to try more things, because everything I've made of hers has been truly a revelation. My husband's favorite, which could not be more simple, was the Shrimp Braised with Tomato, Chili Pepper, and Capers from Marcella Says- he loves anything with shrimp and/ or capers! Has anyone tried the baked canellini beans from Marcella Says? I've been interested in those for a while.

[JoanN]

Her Pan-Roasted Spareribs with Sage and White Wine are positively addictive. Best served with something, like mashed potatoes, that can mop up all the sauce.

Not at home with my cookbooks now so I don't have the names of the recipes, but a number of her fish dishes are simple and outstanding. There's a sea bass, I think, roasted with potatoes and artichokes and a ridiculously easy, wonderfully tasty swordfish with an olive oil/herb dressing.

[jackie57]

JoanN
a bit confused here...
is the list the ones you like?
must be. if you did not like her cooking i don't think you would have made so many of her recipes?

[carswell]

Really, it'd be easier to list the few that don't do much for me...

From Essentials, off the top of my head:
- Lamb stew with green beans and vinegar
- All the Jerusalem artichoke recipes
- Abbacchio alla romana (Roman suckling lamb stew)
- Pork stew with porcini and juniper
- La frittedda
- Chicken livers with sage and white wine
- Pan-roasted squab stuffed with pancetta and sage (I usually make it with quail)
- Roast duck
- Fresh pear tart with cloves
- Zabaglione
- Escarole and rice soup
- Potato salad
- Braised leeks with Parmesan
- Orange, cucumber and radish salad (especially after a fish course)
- Baked red beets
- Tuna and white kidney bean salad
- Chestnuts boiled in red wine with bay leaves
- Penne with peas, peppers, prosciutto and cream
- Any of the ricotta sauces for pasta
- Baked sea bass stuffed with shellfish
- Bluefish baked on garlicy potatoes
- Chicken braised with rosemary, garlic and white wine
- Chicken braised with porcini
- Sautéed veal chops with anchovies, garlic and parsley
- Smothered cabbage (as is or used as the basis for a soup)
- Celery and potatoes braised in lemon juice and olive oil
- Basil, tomato and onion frittata

From Cucina:
- The cranberry bean soups, especially the mussel soup with beans, celery, tomatoes and basil
- Rabbit with peppers
- Rabbit with walnuts and olives
- Escarole sautéed with anchovies
- The sautéed radicchio recipes
- Braised squid
- Scallops with rapini
- Any of the lamb stews
- Quail pasta
- Lobster pasta
- Cauliflower with olives and tomatoes
- Chicken with bay leaves

You should also pick up Marcella's Italian Kitchen, if only for the lamb stew with white kidney beans and the sautéed rapini on a purée of (dried reconstituted) fava beans.

Have yet to crack open my copy of Marcella Says <shame>.

[KingsKetz]

I have only one of her cookbooks. It's an early one since I've had it for a long time. I confess, though, that I haven't made many of her recipes. No reason. Probably just too many cookbooks. Tuscan bean and barley soup tho sounds perfect. Can someone paraphrase it for me? I'd like to give it a try.

Thanks!

[Megiac]

Like everybody, I love the bolognese. I also love her carbonara and the pork chops braised in tomatoes and sage. And I always refer to Essentials when making risotto or pesto.

[clepro]

Don't have my copy here with me, but her carbonara (from Essentials) is our standard.
Also a risotto with cabbage, the spaghettini with scallops/bread crumbs/red pepper, the gorgonzola dressing (from the romaine, gorgonzola and walnut salad), and some dish that involved cooking chicken thighs a very long time with cabbage and wine, until the cabbage broke down into a soupy broth. Only made it once, but it was delicious. Thanks for reminding me.

[Katie Nell]

I meant to post this link the first time around, Das Ubergeek's open apology to Marcella: http://www.chowhound.com/topics/331828 I think any Marcella fan can appreciate that post! (Is it wrong if I want to name my first born Marcella?!? ;-)

[Breadcrumbs]

That's a great post Katie, thanks for pointing it out as I fear I'd never have come across it. I just did a quick read of the full thread and never felt quite clear which version of the bolognese he made and which one folks were saying was the best or the "right' version.

[itryalot]

I was going to post this as a new topic after reading this thread, but thought I'd try here first:
Marcella Confusion:
Has:
Marcella Cucina
Marcella Says
Essentials of Classic Italian Cooking by MHazan
Marcella's Italian Kitchen

I have been looking for the "Classic" one as mentioned here for being superior in bolognese. There are many wordings: Classic, Cucina, Kitchen Essentials, Classic 2, Classic Essentials (this is the one I thought she had).
Want to buy for Christmas gift. What is the exact title I am looking for?
Please help. I want to buy whatever one(s) she does not have? (for a friend)

[Katie Nell]

There is "The Classic Italian Cook Book" which was followed by "More Classic Italian Cooking". "Essentials of Classic Italian Cooking" is supposed to be a new volume that combines the two books, updated and expanded, so there are some differences between recipes from Essentials and the two Classics.

Here are A LOT of opinions on the two Classics vs. Essentials: http://www.chowhound.com/topics/32564...

[itryalot]

I have been doing a lot of reading; now to find them in a couple of local shops!

[Katie Nell]

I'm buying Essentials for my brother's girlfriend for Christmas- I think it will be a great introduction to Italian cooking for her. I'm actually planning on trying the Essentials bolognese this week, so I can compare the two, as I've only ever made the Classics version. I'm putting sticky notes by all the recipes I've tried for her in her copy of the book... if I prefer the Classic's bolognese, I'll include a copy of that too.

[jill kibler]

From "Classic"

Bean soup with Parsley and Garlic-a weeknight fav and so simple. (My book falls open to the page, but I havent need the recipe for years)!

Tomato Sauce III-we just call in Number 3. We leave out the sugar, if the tomatoes are sweet.

[somervilleoldtimer]

I'm not at home so I'm not sure, but I think it's Volume 2 of "Classic." Anyway, the ham and mushroom lasagna is to die for! It's the only reason why I have a ham at Easter, so I have leftovers to make this lasagna. It freezes well, too.

[roxlet]

We got out Marcella last night for Osso Buco. One of the greats. And I always consult her with risotto...

[mjhals]

Second this. Probably the first "real" recipe I attempted, in college. Imagine serving that dish to a bunch of fraternity boys! I think they liked it, but I was so enamored of my new hobby and the flavors in the dish that I hardly cared.

Off topic a bit, but I have a ridiculous fear of flying and when I saw a professional about it he suggested I think of a relaxing activity. So now when I fly I mentally "make" Hazan's osso buco. That is until the drugs kick in and I pass out. But still, very relaxing.

[adamshoe]

From Marcella's Italian Kitchen: The Pasta Al Limone and The pasta w/ canned (!) tuna and butter & cream. (Can't remember the name...something al Tonno?....) As a rule, they're better if you make her homemade pasta, but store-bought fresh or dry is good, too. (I use less than the zest of 4 lemons in mine, but all the juice called for.)

[Basilgirl]

Simplest Leek and Chickpea Soup from Marcella Cucina - just leeks, chickpeas, water, a bouillion cube, and parmesan.

[buttertart]

Sorry do not have books here, English descriptions of recipes only.
From either Classic or More Classic, not sure which:
Potato and artichoke gratin - the best-ever side dish for leg of lamb
From Marcella's Italian Kitchen (my favorite and according to her memoir, Amarcord, hers as well):
Pork scallopine with balsoamic vinegar, onions, and raisins
Savoy cabbage rolls with beef, prosciutto, and parmesan
Pasta with veal, cream, and saffron sauce - utterly...delicious...
Scallops with mushrooms - ditto
Scallops with rosemary and lemon
From Says:
The meat sauce with mushrooms, especially with ground venison.
Urge all to read Amarcord, no recipes but very interesting - and the last page shows the famous New Yorker cartoon featuring our lady of Italian cooking.

[veggielover]

I am not at home right now, so these recipes are from memory, but I cooked my way through the first three Hazan books 25-30 years ago. Here are a few of my favorites. I may have more to add after I look at my well-worn books tonight. Some of these recipes have been mentioned by others. i also want to add that I learned how to construct an Italian meal from Marcella's menu suggestions.

Ragu and rigatoni with meat sauce, pesto, all of her risotto recipes, fettucine with fried zuchini, escarole and rice soup, all of the tomato sauce recipes in Classic Italian Cooking, minestrone soup, spaghetti with garlic and oil, broiled blue fish, baked bluefish on potatoes, smothered chicken with red cabbage, macerated oranges, potato salad, cauliflower au gratin (I am not sure it is the name of the recipe), fettucinie alfredo...the list brings back so many memories.

[gsElsbeth]

Just last night I made her pork chops cooked in red wine and marsala. Sooo good and so easy! Has anyone made the "drunken" pork roast? Probably from the Classic (it's the two volume set).

[DanaB]

In addition to the ragu and the tomato, onion and butter recipe, many other pasta sauces are simple and delicious.

From Essentials, I love these pasta sauce recipes:

Amatraciana (p. 157)
Smothered Onions Sauce (p. 168)
Cauliflower Sauce with Garlic, Oil and Chili Pepper (p. 172)
Broccoli and Anchovy Sauce(p. 173)
Pesto (p. 175)
Tuna Sauce with Tomatoes and Garlic (p. 180)
Sardinian Bottarga Sauce (p. 183)
Butter and Sage Sauce (p. 192)
Red and Yellow Bell Pepper Sauce with Sausages (p. 197)
Baked Lasagne with Meat Sauce, Bolognese Style (p. 215)

In addition, Marcella's risotto recipes can't be beat, and the baked crespelles with Bolognese Meat Sauce (p. 268) is a GREAT vehicle for bolognese sauce :-)

Finally, when doing grilled food in the summertime, I almost always fall back on Marcella's fish recipe, "Grilled Swordfish Steaks, Sicilian Salmoriglio Style," as it is simple and a perfect way to show off good fish (even though the recipe calls for swordfish, it is excellent on all white-fleshed fish). (p. 289).

[buttertart]

Speaking of risottos, from Kitchen, the baked risotto with eggplant - with vegetable broth, best possible potluck side dish/vegetarian main course.

[ValV]

I love Marcella Hazan and I wonder why no one talks about her anymore? I know that Rachel and Giada and Mario and Bobby have surpassed her in popularity but she is, beyond a doubt, the expert in fine Italian cooking. She's not your grandmother but she's a classic. I discovered her almost 30 years ago and she's my old reliable. I have made adopted some of her recipes as my standards over the years and she is still the one that I go to when I am looking to try something new. Her risotto recipe was the introduction to her style and the one dish I enjoy making most of all. Other than that, I love her basic tomato sauces I and II from her Classics book. I also think her bolognese sauce is the absolute best, as is her amatriciana. As an appetizer or side dish, there are her beschamel mushrooms which are just equisite. Although I've never made it, she has my favorite dessert in her book, Monte Bianco. As I said before, one of these days.....

[MMRuth]

She's definitely a favorite here on CH. Her book was the first "COTM" that we did more than three years ago now.

[MMRuth]

P.S. Welcome! You might enjoying perusing some of the Cookbook of the Month threads - http://www.chow.com/cookbook_of_the_month_archive

http://chowhound.chow.com/topics/325712 - this is the "master" thread for Hazan.

[veggielover]

We must be of the same generation. I judge all restaurant risotto and bolognese dishes by Marcella's. Even in Italy, I have been disappointed by the comparison.

[penthouse pup]

I guess the salient question to ask, is whom do you mean, when you wrote: "no one talks about her anymore?"

[georgemocha]

I had a shocking week in which I learned that four people I work closely with had never heard of Joan Baez - all under 40, and also ran into a number of people who cook or who are in some way affiliated with food had never heard of Marcella. Age! It really feels like I've crossed the divide.
Two favorites (?from Classic, but not home now): pork loin braised in milk and Tuscan meatloaf with porcini which was stupendou (and I used really excellent organic dark turkey from the Greenmarket).

[ospreycove]

George....Tell your friends that do know of Marcella, that she cannot drink wine, smokes Marlboros, and downs Bourbon on a regular basis....Fact!!

[visciole]

Polpettine, I think in the Classic book. Elevates meatballs to a new height.

[fearlessemily]

One of my all time favorite soup recipes comes from Marcella Cucina -- Swiss Chard, Cannellini Bean, and Barley Soup. Heaven. So rich, with this incredible mouthfeel, despite the fact that it is vegetarian, using just the broth that comes from cooking the barley.

[buttertart]

Thanks for pointing that one out - I wouldn't have particularly noticed it.

[NWKate]

I also love her Bolognese ragu- in fact, it was the first red sauce that I fully enjoyed!

[fhp]

EVIVA MARCELLA !
When my house went in the Tea Fire here in Santa Barbara the first thing I replaced was the Essentials of Italian Cooking and my favorite All Clad braising dish and a big pot to boil some pasta. Still no house yet but oh the happy times we've had in our little rented kitchen.
Marcella, after more than thirty years just knowing your book is in my kitchen makes me feel like the world is a better place. Baci Baci Baci

[johnlockedema]

For me, it's the veal in parchment paper with asparagus, fontina, and marsala. You can make it earlier in the the day, pop them on a baking sheet, and then wow your guests. Never fails to impress, and it's very tasty. I serve it with canned potatoes sauteed in butter until crispy outside, tender inside, with a ton of chopped parsley.

[lrh1]

I love her Veal Scaloppine with Marsala and Cream. It is just as delicious with Madeira instead of Marsala. And you may substitute turkey cutlets for the veal. I like to serve it with gnocchi and pesto. The sweetness of the marsala and cream sauce is a nice contrast with the pesto. I agree completely. Marcella's cooking wisdom makes me feel the world is a better place, too.

[aventinus]

Broccoli and anchovy sauce. Excellent with fusilli; I liked it less with orecchiette (but it was still great). Terrific recipe that is very different from what you can eat in restaurants. Maybe my favorite recipe.
White clam sauce. Perfect first time.
Smothered onion sauce. Wonderful, unusual.
Tomato sauce with olive oil and chopped vegetables (a crudo). A revelation. This has become a staple for me. I like it better than the sauce with sauteed vegetables.
Cream and butter sauce (alfredo). Perfect.
Tuna sauce with tomatoes and garlic. An easy, tasty one-dish meal for weekday evenings. I always feel like it's missing one accent ingredient, but I haven't figured out what I want to add to it.
Classic polenta (stirring for the whole time). Perfect. Made a nice main dish with her suggested additions of gorgonzola, parmesan, and butter.
Two lemon chicken. Amazingly simple, came out perfect.

[veggielover]

How about black olives and a bit of hot pepper flakes.

[aventinus]

That sounds good. I'll try it next time.

[katcraig]

Oh, the one we have come to call Italian Steak -- pan sauteed steak with a sauce of garlic, fennel, hot pepper flakes, a bit of tomato paste, red wine and marsala, all reduced to a syrupy, intense, lick-your-plate loveliness. mmmmm

[ospreycove]

Marcella is retired now and lives in Florida, (West Coast). She and her husband Victor are living near their Son, Giuliano, and his family. Victor has written several excellent books on Italian wines; especially his work on Italian Reds, "The color of Wine is Red".

Marcella and Victor occasionally visit their good friends at " Bologna Cafe" in Sarasota. The owners, Claudio and Barbara, serve wonderful dishes of Emelia Romagna, as depicted in Marcella's books.

[mcel215]

My 98 year old (former) MIL, calls it "Steak Pizzi-olla"! Don't know what other Italians call it. :)

[cajundave]

Winter meatballs and savoy cabbage. I love this dish and the meatball is my standard way to make meatballs for any Italian dish. Who would have thought to caramelize cabbage?

Veal rolls with nutmeg, parm, ham breadcrumbs. This is good with thinly sliced chicken breast.

[orborborb]

pastas:
parmesan and butter
olive oil, chili pepper, and garlic
cream sauce with asparagus and ham
sausage with red and yellow peppers
bolognese
amatriciana

one of those gets made every week

i also make her pork loin with red wine vinegar, bay leaf, and black pepper monthly

[somervilleoldtimer]

Oh, goodness -- the truly sublime ham and mushroom lasagna, from the second volume. I cheat and don't make my own pasta, but wow, is that an amazing dish! And easy, too, and the second one that I make to freeze survives beautifully, so that I get to enjoy it all over again.