Marcella Hazan is the chef that taught me how to cook authentic Italian. She was tough and demanded authentic ingredients and no short cuts, but the recipes are timeless and still work today as well as they did 30 years ago. If you want one cookbook on Italian cooking, you can’t go wrong with her classic, “Essentials of Classic Italian Cooking”.
Continue reading “Authentic Pesto Recipe Inspired by Marcella Hazan”
This sauce is packed with flavor. The roasted peppers complement the Italian sausage well. I like to use a mix of peppers, but I find that green bell peppers are too bitter, so I omit them.
Continue reading “Italian Sausage and Roasted Pepper Sauce”
There are so many options to make your own pizza. I really enjoy my 72 hour cold proof pizza dough, but sometimes I want something faster.
Continue reading “Delicious Pan Pizza with Focaccia Dough”
This was a speciality of Florence’s in Boston’s North End. Florence Romano Foti opened her restaurant in 1974. This was the dish I ordered evert time I went.
Continue reading “Pasta all’Amatriciana- North End Version”