5/18/2023 0 Comments Italian cooking marcella hazanThis was Northern Italian cooking seen through the eyes of a native of Emilia-Romagna who had advanced degrees in natural sciences and biology. Here, pastas were not bathed in long-simmered tomato sauces, the way they were in Boston’s North End. Weary of French butter sauces and potato gratins, I was eager to explore the new Italian cooking that in the early ‘80s was becoming the thing in a handful of forward-looking American restaurants. It came from an early Marcella Hazan cookbook, and whatever Marcella said to do, I did. It comes out of the oven golden brown on top and a little crusty - a delicious dish that takes an enormous effort. When it’s done cooking, you lift it out, slice it thickly, lay the slices in a baking dish, and spoon over bechamel sauce and freshly grated Parmesan cheese. Then you spread it with a mixture of pureed spinach and ricotta, roll it up, wrap it tightly in cheesecloth, secure the ends with kitchen twine, and lower your gigantic sausage into a stockpot of boiling water. How’s this for a recipe that will take an entire afternoon? You make pasta dough and roll it out to the size of your work table.
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