hollowed, stuffed with beef, ham, and Parmesan cheese
how to buy
how to clean
risotto with
salad, boiled
lemon juice variation all’agro
sauce
with basil and beaten egg yolk
of fried zucchini, with garlic and basil
sautéed rounds, with onions
sauteed rounds, with oregano
with tomato and basil
zuccotto
variation with ice cream
zuppa
acquacotta
La Jota
minestrina tricolore
minestrone alla Romagnola
passatelli
pasta e fagioli
di pesce
risi e bisi
zuppa inglese
Sandro Fioriti’s variation
A NOTE ABOUT THE AUTHOR
MARCELLA HAZAN was born in Cesenatico, a fishing village on the Adriatic in Emilia-Romagna, Italy’s foremost gastronomic region. After receiving her doctorates from the University of Ferrara in natural sciences and in biology, she lived and traveled throughout Italy. In 1967 she and her husband, Victor, an Italian-born American, came to New York, and shortly thereafter Mrs. Hazan started giving lessons in Italian cooking in her New York apartment. With the publication of The Classic Italian Cook Book, her repuration as America’s premier teacher of northern Italian cooking spread throughout the country. Her second cookbook, More Classic Italian Cooking, was published in 1978 to broad acclaim, and the school she opened in Bologna, Italy, drew students from throughout the world. In 1986, her third book, Marcella’s Italian Kitchen, was published. Mrs. Hazan now teaches cooking classes in Venice, where she lives in the sixteenth-century palazzo whose top floor she and her husband have restored.
Essentials of Classic Italian Cooking Page 77