Tag Archives: Marcella Hazan’s Musings

The recipe we’ve chosen is Pasta alla Busara, from Marcella Cucina. It exemplifies Marcella’s unaffected style: wonderfully pure, simple flavors, which are easy to put together creating something magnificently delicious.

In springtime, it was traditional to see some of these prosciutti wheeled out on drying racks so they could catch the sweet air. Now, in the times of regulation, the prosciutti, especially the ones exported to the US, must only dry inside the factory.

How can you sit down to dinner and express no interest in the dishes set before you, in their taste, their preparation, in how they compare with what you may have had a day or a year before?

It was tremendously moving to see my son cooking on national television a dish of my mother’s that has been part of my food memories forever.

The craft of cooking is not only practicable at home, it was born in the home.

there were some blanched, peeled favas left over and they went into a quick sauce for homemade tagliatelle, sautéed in butter with a hunk of prosciutto ground very fine and whipping cream.

Fresh tuna, a bland, almost neutral-tasting meat can’t compare with the irresistible flavor of good Mediterranean tuna packed in olive oil.

No comparable collection of recipes has ever before been brought so fully to life, so respectfully executed, so minutely illustrated, and so usefully commented by such a collection of genuine cooks

Many may be surprised to learn that it’s not the least like dust dissolved in hot water. It can be delicious, if you learn how to use the Moka. It’s not pushbutton coffee, it requires judgment to do well.

Why does Cooking need to be defended? Isn’t it only about food? It isn’t only about food the way love isn’t only about sex.