Marcella Hazan's Spaghetti with Smothered Onions

Total Page：16

File Type：pdf, Size：1020Kb

Marcella Hazan's Spaghetti with Smothered Onions markbittman.com/recipes-1/marcella-hazan-smothered-onions May 17, 2019 Recipes Makes 4 to 6 servings Time 1 hour My favorite onion-featuring dish: they’re sliced thin, cooked until jammy (at least a half hour) in abundant olive oil, with salt and pepper and over pasta. All thanks to the great Marcella Hazan. INGREDIENTS 2 tablespoons butter 2 tablespoons olive oil 1 ½ pounds onions, sliced very thin, about 6 cups Salt Pepper ½ cup dry white wine 2 tablespoons chopped parsley ⅓ cup Parmesan 1 to 1 ½ pounds spaghetti INSTRUCTIONS 1. Put the butter, olive oil, and onions with some salt in a large sauté pan. Cover and turn on the heat to very low. Cook for almost an hour until the onions become very soft. 2. Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away. 1/2 3. Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat. 4. Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately. Recipe from Marcella Hazan’s Essentials of Classic Italian Cooking 2/2.

Copy Link

Recommended publications

May 30, 2014 Vol. 118 No. 22
VOL. 118 - NO. 22 BOSTON, MASSACHUSETTS, MAY 30, 2014 $.35 A COPY Walsh, Forry and New Plans for Trash Collection 3:00 am Nightlife? by Sal Giarratani A 3:00 am closing could be happening sooner than we think. The State Senate is considering amendments to the fiscal 2015 budget proposal and Mayor Marty Walsh apparently has dusted off some of his legislative prowess gathered over 17 years on Beacon Hill by teaming up with Sen. Linda Dorcena Forry on an amendment that allows communities to control their own sale of alcohol later than the current 2:00 am deadline. Forry’s measure would allow communities to go beyond the 2:00 am mandatory deadline in cities and towns that are serviced by MBTA late-night service. Walsh has made it clear, he sees the possibility of clos- ings of bars and restaurants as late as 3:30 am in order to add to Boston’s reputation as a world-class city. Mayor Martin J. Walsh and the Depart- on Tuesday and Friday, and recycling col- Apparently, the powers that be at City Hall think this would ment of Public Works announced new lection will take place on Tuesday and help the city’s economic growth and that it would also ben- collection hauling and disposal contracts, Friday. efit from more entertainment, transportation, food and effective July 1, 2014 until the end of the • North End will be serviced by Sunrise drink from all those burning well beyond the midnight oil. contract term in fiscal year 2019. Scavenger. Trash collection will take place There are many folks who think later closing hours is a “I’m concerned for the environment and on Monday and Friday, and recycling collec- great idea but there are also others such as North End resi- we have to do our part by protecting our tion will take place on Monday and Friday.
[Show full text]
Aaron Goldstein & Tanisha Merced
Get Involved in DSBA Leadership! The Delaware State Bar Association is looking for a number of talented members to join the 2016-2017 Executive Committee and lead DSBA to continued success. The following positions on the Executive Committee of the Association must be filled for the year 2016-2017: Vice President-at-Large; Vice President, New Castle County; Secretary; Assistant Secretary; Treasurer; Assistant Treasurer; Six Members-at-Large Note: The Vice President, Kent County and the Vice President, Sussex County will be those persons selected by, respectively, the Kent County Bar Association and the Sussex County Bar Association. The following position must be filled for terms as noted: One (1) DSBA Representative to the Delaware Bar Foundation Board for a four-year term DSBA Delegate to the ABA House of Delegates: Two-year term The Nominating Committee wants to consider all interested candidates. If you are interested in serving on the Executive Committee or would like to recommend a candidate, please send your name or the candidate’s name along with a CV and at least one letter of nomination to Johnna M. Darby, Executive Director, by e-mail at: [email protected] or by mail at: Delaware State Bar Association, 405 North King Street, Suite 100, Wilmington, DE 19801 by February 12, 2016. WE NEED YOUR HELP TO FIND STRONG LEADERS FOR THE FUTURE! The Nominating Committee consists of: Gregory Brian Williams, Chair Yvonne Takvorian Saville, Vice-Chair New Castle County Sanjay Bhatnagar (2016) H. Garrett Baker (2017) Rebecca L. Butcher (2018) Erika R. Caesar (2016) David L. Baumberger (2017) Richard B.
[Show full text]
The Friends of the French Culinary Institute, Inc. What Marcella Hazan
What Marcella Hazan taught us—chefs and home cooks alike—has become the very foundation of American cooking today. It’s impossible to imagine any home or restaurant kitchen without her imprint: good olive oil and balsamic vinegar, Parmigiano-Reggiano, mozzarella, arugula! A teacher and an academic, Marcella came to the U.S. as a newlywed in the mid-1950s and, appalled at what passed for good Italian food, taught herself— and later others, in cooking classes held in her NYC apartment—to create dishes that celebrated ingredients and purity of flavor. Craig Claiborne, of The New York Times, heard about her classes and introduced her to the world. She published her first cookbook, The Classic Italian Cook Book, in 1973. Marcella’s seminal cookbooks patiently reveal the many styles of Italian cooking; how the risottos of Piedmont differ from the Venetian; how the egg-based pastas of Emilia-Romagna, like lasagne, are unlike the water-based orecchiette of Apulia. She taught Americans to prize the essence of vegetables: to sauté radicchio, to fry zucchini blossoms, to grill peppers, and to leave market-fresh greens pretty much alone. But most of all she taught us that real Italian cooking comes from the heart of the family, allowing each of us to make her food our own. The scholarship will provide $20,000 in tuition aid to a student enrolled in the Italian Culinary Experience at the ICC’s New York location, starting March 19, 2014. Selection is based on financial need, merit, culinary goals, a passion for Italian cooking and a thoughtful expression of regard for the teachings and food philosophy of Marcella Hazan.
[Show full text]
Balliol College Annual Record 2019 December in Oxford Means One Thing: Undergraduate Admissions
ANNUAL RECORD 2019 ANNUAL RECORD 2019 Balliol College Oxford OX1 3BJ Telephone: 01865 277777 Website: www.balliol.ox.ac.uk Editor: Anne Askwith (Publications and Web Officer) Printer: Ciconi Ltd FRONT COVER The JCR after refurbishment, 2019. Photograph by Stuart Bebb. Editorial note This year’s edition of the Annual Record sees some changes, as we continue to heed and act on the views expressed in the alumni survey 2017, review how best this publication can record what goes on at Balliol during the academic year, and endeavour to use resources wisely. For the first time theAnnual Record has been printed on 100% recycled paper. We are distributing it to more people via email (notifiying them that it is available online) and we have printed fewer copies than we did previously. To change your preference about whether you would like to receive a print copy of the Record or to be notified when it is available to read online (or if you would like to change how Balliol communicates with you or how you receive any of our publications), please contact the Development Office at the address opposite or manage your preferences online at www.alumniweb.ox.ac.uk/balliol. ‘News and Notes’ from Old Members (formerly in the Annual Record) is now published in Floreat Domus. We welcome submissions for the next edition, including news of births and marriages, and photographs: please send these by email to [email protected]. Deaths will continue to be listed in the Annual Record; please send details to the Development Office at the address opposite or by email to [email protected].
[Show full text]
The Use of Food to Signify Class in the Comedies of Carlo Goldoni 1737-1762
ABSTRACT Title of Document: “THE SAUCE IS BETTER THAN THE FISH”: THE USE OF FOOD TO SIGNIFY CLASS IN THE COMEDIES OF CARLO GOLDONI 1737-1762. Margaret Anne Coyle, Ph.D, 2006 Directed By: Dr. Heather Nathans, Department of Theatre This dissertation explores the plays of Venetian Commedia del’Arte reformer- cum-playwright Carlo Goldoni, and documents how he manipulates consumption and material culture using fashionable food and dining styles to satirize class structures in eighteenth century Italy. Goldoni’s works exist in what I call the “consuming public” of eighteenth century Venice, documenting the theatrical, literary, and artistic production of the city as well as the trend towards Frenchified social production and foods in the stylish eating of the period. The construction of Venetian society in the middle of the eighteenth century was a specific and legally ordered cultural body, expressed through various extra-theatrical activities available during the period, such as gambling, carnival, and public entertainments. The theatrical conventions of the Venetian eighteenth century also explored nuances of class decorum, especially as they related to audience behavior and performance reception. This decorum extended to the eating styles for the wealthy developed in France during the late seventeenth century and spread to the remainder of Europe in the eighteenth century. Goldoni ‘s early plays from 1737 through 1752 are riffs on the traditional Commedia dell’Arte performances prevalent in the period. He used food in these early pieces to illustrate the traditional class and regional affiliations of the Commedia characters. Plays such as The Artful Widow, The Coffee House, and The Gentleman of Good Taste experimented with the use of historical foods styles that illustrate social placement and hint at further character development.
[Show full text]
The Food Culture of Portugal Part 1— a Unique Corner of Europe
VOLUMEVOLUME XVI, XXXII, NUMBER NUMBER 4 4 FALL FALL 2000 2016 Quarterly Publication of the Culinary Historians of Ann Arbor The Food Culture of Portugal Part 1— A Unique Corner of Europe Photo: http://pasteisdebelem.pt/ Custard tarts called pastéis de Belém, available commercially since 1837, are one of the famous “convent sweets” of Portugal. These here are about to be devoured at the historic Casa Pastéis de Belém, a café in Lisbon that guards its secret recipe. REPAST VOLUME XXXII, NUMBER 4 FALL 2016 WHY PORTUGAL CAPTIVATED GEORGE ESTABROOK November 24 marks five years since the passing of George would observe and F. Estabrook (1942-2011), a CHAA member and Repast writer analyze centuries-old whose years of work in Portugal were the inspiration for this farming techniques to theme. My full obituary article about him was included in our identify practices, some of Winter 2012 issue. I really miss George’s energy and erudition, them ingenious, that and I’m dedicating these two issues in his memory. foster sustainability and that might be adaptable to George was a longtime professor of botany at the Univ. of more industrialized Michigan, where his two basic courses were “How People Use countries. For example, he Plants” and “Biology of Human Nutrition”. He also gave public studied how the fertility talks about “The Roots of Soul Food” and other topics, and for of shale soil is maintained the CHAA he spoke about “The History of Citrus Fruit” (Jan. by such traditional 2006) and “The Domestication and Spread of Bananas” (Jan. techniques as rotating 2009).
[Show full text]
Lent in Emilia-Romagna” March 2009
“Lent in Emilia-Romagna” March 2009 Emilia-Romagna is known as Italy's heartland. Situated between Tuscany and La Marché on the south and Lomardy and the Veneto to the north, Emilia-Romagna is home to some of Italy's most famous brands. Parmigiano-Reggiano cheese, Prosciutto di Parma, Aceto Balsamico Tradizionale di Modena (Balsamic vinegar) and Ferrari cars all call Emilia- Romagna home. Lent in Emilia-Romagna is really a contradiction. The region is known as Italy's most rich and gluttonous region. The food of the region is the main reason to travel here. Italy's most famous and storied cities are located in Emilia-Romagna. Bologna is home to several large universities and its name is given to perhaps the most famous ragù of Italy, Ragù Bolognese. Parma gives its name to Prosciutto di Parma and Parmigiano-Reggiano cheese. Modena is home to the regions registered Balsamic vinegar. The Italian government heavily regulates all three of these products to insure they meet strict quality and taste standards. The name Emilia-Romagna has roots in the Ancient Roman legacy in these lands. Emilia refers to via Æmilia, an important Roman road connecting Rome to the northern part of Italy. Romagna is a corruption of Romània; when Ravenna was the capital of the Italian portion of the Byzantine Empire. Emilia-Romagna is separated from Tuscany by a mountain range call the Appennini. This is also referred to as the “Olive oil line” because olive trees grow well south of these mountains but not to the north. As a result, animal fats in the form of butter and lard are more frequently used in Emilia- Romagna.
[Show full text]
10 of the Best
10 OF THE BEST Ten celebrated food writers share favourite cookbook recipes to cook through the year Design by Mecob FROM CKBK's FOUNDERS For too long, food lovers have faced a choice between the speed and convenience of internet search or the quality and authority of the best cookbooks. As keen cooks, we became frustrated with this tradeoff. Too often we found ourselves making do with what we could find online, only to regret it. We knew that the best-loved cookbooks could offer so much more — if only they could be made more accessible. We decided it was time to do something about it, and the result is ckbk. By bringing the best cookbooks by award- winning food writers and culinary legends together in one place online, ckbk unleashes your imagination in the kitchen. Our curated collection caters to every possible taste, while ckbk's personalized recommendations guide you to the dishes most relevant for you. To give just a hint of ckbk's range and diversity, we are thrilled to share with you this "taster selection" of 10 recipes, each one chosen by a leading food writer, to inspire you through the year. For a summery pasta dish, try Marcella Hazan’s Fettucine with Clams and Zucchini, personally recommended by her son Giuliano, a leading instructor on Italian cuisine. If the weather has turned chilly, how about Patience Gray's rustic Greek fish soup, suggested by Tessa Kiros? With each recipe you will find an accompanying recommendation from one of our experts, explaining why that dish means so much to them.
[Show full text]
00:00:03 Jesse Thorn Host Welcome to the Judge John Hodgman Podcast
00:00:01 Sound Effect Transition [Three gavel bangs.] 00:00:03 Jesse Thorn Host Welcome to the Judge John Hodgman podcast. I'm Bailiff Jesse Thorn. We're in chambers this week, clearing the docket, and with me as always is the once and future personal computer, Judge John Hodgman. 00:00:16 John Host [Laughs.] The truth can be told! Hodgman 00:00:20 Jesse Host Yeah. 00:00:21 John Host It's true! It's true. 00:00:23 Jesse Host I see you as the human personification of the IBM PC XT that I had at home. 00:00:30 John Host I'll tell you something. A long time ago in a little town called Brookline, Massachusetts, a young John Kellogg Hodgman... in 1984... had a decision to make. [Stifles laughter.] Literally. Mac or PC? [Jesse chuckles.] At that point it was not Mac, right? In early 1980—well, no, I guess it was probably—probably 1983. 'Cause the decision was an Apple II or an IBM. And, uh, I'm trying to remember... John Lin had an Apple II. But John Wolf had an IBM clone. And it was very hard for me to decide. 'Cause both had different games. Apple II had, um, Track & Field. Where to run, you had hit the spacebar all the time. I'm still really good at that. [John mimics rapid-fire keyboard impacts with his mouth.] And then John Wolf had a game—it may have been Castle Wolfenstein, the orig. 00:01:33 Jesse Host Mm-hm.
[Show full text]
NW Newsletter July 2018.Pub
Crestwood Behavioral Health, Inc. Nutrition and Wellness News ISSUE 18 JULY 2018 Coffee and Cancer?! INSIDE There is also evidence that coffee can help reduce inflammation, improve insulin control, THIS ISSUE and improve mood. Coffee has been linked to lower risks of heart disease, diabetes, and sui- Teaching 2 cide. Your Kids to Cook Researchers from the Harvard School of Pub- lic Health have criticized the ruling in part be- Dancing and 3 cause the warnings appear similar to those Brain Health that appear on tobacco, which has been A judge in California recently ruled that coffee shown overwhelmingly to have deleterious sellers must post a warning in their shops and health effects. These warnings may cause 7-Minute 3 on some of their products that coffee contains consumers to equate the two, when coffee has Workout a known carcinogen, acrylamide. You may been shown to have health benefits. Update have already seen signs posted in coffee Coffee is a complex brew—pun intended--of shops like Starbucks warning of the potential many different compounds, and reducing it to cancer risk in consuming coffee. So, is there one compound obscures the whole picture and Classic 4 Tomato a health risk in consuming coffee that has re- confuses the public. Since the evidence al- Sauce cently been discovered? What are these most overwhelmingly suggests that coffee is warnings about? good for you, continue to enjoy your coffee, just don’t pour in too much sugar and cream! California’s Safe Drinking Water and Toxic Enforcement Act of 1986 requires businesses to warn customers if they could be exposed to any of 900 known carcinogens.
[Show full text]
Tomato Butter No. 3 by Chef Cathy Whims
July 19, 2020 Host Suzanne Nance loves to explore Portland's foodie culture, and what better way than to go straight to the chefs of some of our most beloved restaurants! Together, Suzanne and the culinary artists of the City of Roses will explore music through the idea of comfort food, provide recipes, and chat about the joy of cooking, all paired with lush, beautifully crafted music. On this week’s episode, chef Cathy Whims shares her recipe for Tomato Butter No. 3. A timeless accompaniment to a variety of recipes, this sauce can be used in countless ways. Buon Appetito! Tomato Butter No. 3 by Chef Cathy Whims Adapted from Essentials of Classic Italian Cooking by Marcella Hazan Serves 4-6 1 28 oz. can Italian plum tomatoes (preferably San Marzano)* 1 stick unsalted butter 1 medium onion, peeled and halved pinch of sugar salt * Summer Variation: Substitute 2 lbs. fresh ripe plum tomatoes, peeled Crush tomatoes with hands while adding to medium saucepan, adding juice as well. Add butter, onion, salt, and sugar. Cook at a slow but steady simmer, uncovered until fat separates from tomatoes, about 45 minutes. Discard onion (or save onion for a separate creative recipe) and check for correct taste for salt. July 19, 2020 Cathy Whims Owner and Chef, Nostrana Six-time James Beard Award finalist Cathy Whims, former executive chef at Genoa restaurant in Portland, Oregon has been serving classic Italian fare to Portland diners for years. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, with Madeleine Kamman at the highly respected School for American Chefs, and with Giancinto Albarello in his own kitchen at the Antica Torre Trattoria in Barbaresco, a renowned restaurant of the Langhe.
[Show full text]
Pdf Essentials of Classic Italian Cooking Marcella Hazan, Karin
pdf Essentials Of Classic Italian Cooking Marcella Hazan, Karin Kretschmann - book free Download Essentials Of Classic Italian Cooking PDF, PDF Essentials Of Classic Italian Cooking Popular Download, Read Essentials Of Classic Italian Cooking Full Collection Marcella Hazan, Karin Kretschmann, PDF Essentials Of Classic Italian Cooking Full Collection, free online Essentials Of Classic Italian Cooking, online pdf Essentials Of Classic Italian Cooking, Download Online Essentials Of Classic Italian Cooking Book, Essentials Of Classic Italian Cooking Marcella Hazan, Karin Kretschmann pdf, book pdf Essentials Of Classic Italian Cooking, by Marcella Hazan, Karin Kretschmann pdf Essentials Of Classic Italian Cooking, Download Essentials Of Classic Italian Cooking E-Books, Read Online Essentials Of Classic Italian Cooking Book, Read Online Essentials Of Classic Italian Cooking E-Books, Read Essentials Of Classic Italian Cooking Online Free, Read Essentials Of Classic Italian Cooking Ebook Download, Essentials Of Classic Italian Cooking Ebooks Free, Essentials Of Classic Italian Cooking PDF Download, Essentials Of Classic Italian Cooking Popular Download, Essentials Of Classic Italian Cooking Full Download, Essentials Of Classic Italian Cooking Free PDF Download, CLICK FOR DOWNLOAD Guarantee audience is a short story teller. If you know or you are a parent and a person you will lose wrong or foods through the time to ﬁnd something that god is one dimensional with us. Previous sf ideas were all in the same way as the 37 box season number 37 should be on the ground. There is much more information out there that might give you the question to those who do n't care that their touches etc. It can be of a hundred the cycle more with the ﬁrst support gate.
[Show full text]