Saturday, July 02, 2016

"Marcella Cucina" -- A Great Book

Lunch today: Marcella Hazan's Amalfi-style potato salad with capers, olives, and anchovies. On the side: a few vegetables.
"Marcella Cucina" in Italian means "Marcella cooks" -- such a great name for the book I'm using.
I had all the ingredients on hand for this simple recipe except fresh parsley, so I used dried parsley. My bad.
The Culinary Historians of Ann Arbor have set up their summer dinner in honor of two authors: Marcella Hazan and Paula Wolfert, and everyone is supposed to bring a dish made from a recipe by one of the two. Though I had read Marcella's autobiography, I have never before this week owned one of her cookbooks, and I'm really pleased with Marcella Cucina. It's truly meant for home cooks, and the recipes seem to be the kind I can really follow. I need a bit more practice before I feel confident, but I think I'll enjoy it!

The title page of my new book:
I don't know who Nancy is, but she
obviously owned this otherwise
pristine copy before I
bought it from amazon this week!


Esme said...

oops I put my comment in the post below.

Debbie Rodgers said...

Capers AND anchovies - awesome! I'm going to have to try it, Mae.