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by Marisa Olsen

Remembering Marcella Hazan

I was disheartened to hear that the dear Marcella Hazan, the Italian cookbook writer and chef has passed away. Ever since I can remember, my mother would make Marcella's Ragu, a delicious bolognese that takes about four to six hours to create. As a tradition, I make it every winter. Her recipes are basic, with simple ingredients, that always produce fantastic results. Just last week I was thumbing through The Classic Italian Cookbook and cooked the Rosemary Chicken. I've included the draft of the post below that I hadn't quite finished. 
Now that fall is officially here, I've been trying to cook more cozy meals. This week I made Marcella Hazan's Rosemary Chicken with Garlic and White Wine and Gwyneth Paltrow's Risotto with Peas and Greens
The chicken was easy to prepare; you basically sear the chicken on both sides with garlic, add wine, and simmer for 30 minutes. Gwyneth's risotto was also easy and tasty. I used the vegetable stock I made a few weeks ago, which added more depth to the dish. My only suggestion would be to add grated cheese (obviously, but surprisingly, you don't need much). Both of these recipes fit the bill and satisfied my desire for comfort food as the fall settles in. 

Marcella's recipes have been influential in my kitchen and I will always continue to consult her books throughout my cooking endeavors. 

Sunday Football: Homemade BBQ Chicken Pizza

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