Home Cooking 5

Ti amo, Marcella Hazan - Marcella Says success

Susan Marme | Jan 2, 200509:18 AM

Tried MH's veal and mushroom pasta sauce recipe from the new book last night, substituting venison stew meat (imported from New Zealand, found at Fairway - NYC) which I ground in the food processor - used dried porcini, cremini, and white mushrooms - cooked everything in olive oil (she calls for butter to cook the veal) - to utterly delicious result over rigatoni - earthy, savory, one of the best things I've ever cooked, period.

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