Frittata with green beans
“Just when you thought you’d had enough green beans for a while…” Meredith sighed at lunchtime, as she bit into a piece of this green and yellow discus–a frittata with green beans. Discus-like thing...
View ArticleCourgette gratin–Italian style
Words to yesterday’s pictures! This is a classic Mediterranean dish and everyone has a way to do it– as is clear from the comments left after yesterday’s Wordless Blog. (I want to try a courgette...
View ArticleSea Bream with lemon, garlic and thyme
This guy was still on the ice at the market with two companions, at 9.15 Saturday morning. At 600 grams a little on the large size for two–but I couldn’t resist him and counted myself lucky he had not...
View ArticleSpaghetti with olive oil, garlic, rosemary and lemon zest
Meredith reminded me about this pasta a couple of days ago. Our friend Hilton introduced us to this dish years ago (like me, he too is a fan of Marcella Hazan). My version is a slight twist on her...
View ArticlePot roast pork loin w/red wine vinegar, bay and peppercorn
This is smelling mighty good at this moment–gently simmering on the stove. A dish I’d bet Marcella Hazan ate regularly at this time of the year growing up in Senatico on Italy’s northeast coast....
View ArticleChickpea soup
Easing back into the flow and with one foot–so to speak–still in Italy, I go to my comfort zone for guidance and authenticity. my culinary Bible Marcella Hazan’s first cookbook–still usable, though...
View ArticleMarcella Hazan
Lunch today is an homage to Marcella Hazan who has died at home in Florida aged 89. (http://robin-ellis.net/2011/10/10/frittata-with-green-beans/) A hero passes. She was in the line of Julia Child and...
View ArticleChicken with Jerusalem artichokes and capers
These knobbly numbers are Jerusalem Artichokes. They are doubly duplicitous. The name has nothing to do with Jerusalem the town and even less to do with the noble globe artichoke. It derives from a...
View ArticleChicken with black olives
I last time I made this--according to scribbled notes in Marcella Hazan’s Second Classic Italian Cookbook*–was on September 18, 1997! What took me so long to do it again? It is delicious! It needs...
View ArticlePepper boats with a light cargo
I favor small red/yellow peppers for this. Four of these on a plate and you have a light lunch or supper. (Two would be good as a starter–on a small bed of rocket (arugula). We added some simple...
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