1/3 of the Book Cooked! – With Marcella #155 & #156 (of 466)

On the 10th August, 2018 (almost 6 months ago), I reached the ‘1/3 of the book’ stage in this ongoing project of mine to cook through Marcella Hazan’s ‘Essentials of Classic Italian Cooking’.

The recipe that got me over the 1/3 mark was an appropriately simple one. Like most of her recipes – easy to cook. Like all of her recipes (apart from the boiled chestnut fiasco) it tasted delicious.

Here’s to the other 2/3 of the book to come!

In this picture, I include the list of ingredients – just to show you how simple this was.

IMG20180810185316.jpg

Spaghetti Garlic and Olive Oil Sauce, Roman Style

We used the leftover pasta the next day to venture into the next 1/3 of the book. But I forgot to take a photo. Imagine a lovely golden brown eggy-pasta flan in a pan!

Reaching a milestone: #155 ‘Spaghetti Garlic and Olive Oil Sauce, Roman Style’ and #156 ‘Frittata with Pasta’ with me and the hubby at our table.

 

Advertisements

Catching Up – With Marcella #150, #151, #152, #153, #154 (of 466)

So, I’ve been waiting for the time and space to write inspiring words to go with Marcella’s recipes I’ve cooked some time ago. Meanwhile, I’ve been cooking more of her recipes and the list just gets longer, and the task becomes more daunting.

Enough!

I’m just going to do a few brief posts over the coming days and clear the list! That way I can write reflections as I cook each recipe or two – rather than trying to remember what was significant around my table nearly twelve months ago!

I never type the recipes in my blog posts, as I think everyone should have their own copy of this book! So, here are some pictures of five of the twenty recipes I have back-logged! As always, they tasted great. The Jerusalem Artichoke recipes come with a ‘Public Safety’ warning….flatulance-producing as they are.

IMG20180511181030.jpg

Spinach Soup

 

IMG20180511183027.jpg

Grilled Marinated Spareribs

IMG20180526174329.jpg

Fried Jerusalem Artichoke Chips

IMG20180530193146.jpg

Smothered Jerusalem Artichokes with Tomato and Onion

IMG20180610183223.jpg

Swiss Chard Stalks Gratineed with Parmesan

We were still renovating at this stage: #150 ‘Spinach Soup’, #151 ‘Grilled Marinated Spareribs’, #152 ‘Fried Jerusalem Artichoke Chips, #153 ‘Smothered Jerusalem Artichokes with Tomato and Onion’, #154 ‘Swiss Chard Stalks Gratineed with Parmesan’ with the lovely Nick and my parents at our table.