Having studied with Marcella Hazan on several occasions when she was teaching in Bologna, I am very fortunate to be able to call her, my mentor in Italian food culture. Since many tour participants ask about my favorite simple tomato sauce – here it is…and don’t leave out the butter!…
This recipe for lemon rosemary salt is from The Italian Farmhouse Cookbook, written by Susan Herrmann Loomis. Susan recommends this wonderful multi-purpose seasoning to complement roast chicken, grilled fish, and oven baked potatoes, and is also delicious sprinkled on steamed vegetables.
Flavored seas salts are all the rage in the gourmet food shops. Why not make your own, at half the price, and package them in pretty glass jars for gifts.
This very old recipe is made like the classic Piedmontese egg-based dessert but red wine is used in place of Marsala, resulting in a very elegant tangy foam.
This tart green sauce is always served with boiled meats. Vary the proportions and ingredients according to taste. This sauce is best if made several hours in advance.