Her recipe for meat broth is the following: I plan to do her “meat broth” next, freeze a bunch of it and use it as a base to try some of her risottos. I used 1 cup with 100 grams of dry pasta with parmesan and froze the other cup for later use. I adapted the recipe a bit to fit the canned tomato format found at my supermarket (her recipe calls for 2 cups of tomatoes (473ml) and the can I had on hand had a hair more than three cups of tomatoes (796ml) so the proportions became:
I guess I would prefer a sauce with a stronger soffritto base if I go with a meatless tomato sauce. Made her “Tomato sauce with onion and butter” yesterday (what I call her “simple stupid red sauce”) and I found it interesting but lacking a bit of dept. I literally just started cooking with her cookbook. Her typical recipes make food for 6 servings so I’ll cut and adjust when I can but I’m not worried of making too much food. Further on I might establish a ranking or a system to limit repetition but for now I’m just picking for the low hanging fruit. I plan to pick my way at her books and do recipes as they come to me. I could invite people but I don’t want to limit my exploration of this book to special occasion.įortunately, I don’t mind repetition and don’t get bored easily (especially if the result is good). I won’t be able to go through Marcella Hazan’s recipe as fast as if I had a familly of six. I partition what I do in individual portions and freeze them when I can but I can get a few days worth of meals out of a single recipe. I’m a single guy so a night of cooking can go a long way. I immediately fell in love with the vibe of the book and the way she presented her recipes. Thinking about that sauce, I bought Marcella Hazan’s cookbook. My best pasta sauce is still Chef John’s bolognese via Hazan (see ). I found the use of meat cubes a bit strange (even if I cooked them down to “pulled pork” consistency) and preferred ground meat in my sauce.
It gave a better result.Įnthused by my success, I tried Gennaro Contaldo’s ragu (see ). Its was the best stuffing yet but I thought the ravioli dough was a bit too thick and chewy so I bought “00 flour” (its not that expensive, its just not that easy to find) and changed the proportions to 150grams of 00 flour, 50 grams of durum semolina and two eggs (Gennaro Contaldo’s pasta dough, see here ). I cooked them and threw them in a pan with a brown butter and parmesan. It was my first time making pasta (I had a pasta machine waiting to be used) and I used Micheal Ruhlman’s proportions from his book Ratio (see ). I didn’t want to throw them away so I opened them, took their meat, cooked them with two caramelized onions and garlic, combined them with ricotta and a bit of parmesan and made ravioli with it. I had just finished to make chef john’s “one pot chicken and sausage orzo” (see ) and I had two hot italian sausage left over.
I plan to do a fair bit of cooking with “The Essentials of Classic Italian Cooking” from Marcella Hazan (see ) and I thought it might be interesting for some people to hear about my feedback of different tests.
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