Spareribs Pan-Roasted with Sage and White wine, Treviso style

These little beauties are well worth a go. I read somewhere else that Marcella learnt this from her assistant - probably 50 years ago. Well, they are still tasty. 

It's important with recipes to read the instructions carefully. Marcella once said cooking times bored her, because it might take 3 times as long on your stove than hers. It depends on the heat, and what's being cooked, no doubt among other things. 

I ended up cooking these for over an hour - maybe 70 minutes, until her description was matched and the meat came away easily from the bone.

Worth the wait. 

Sautéed Fillets of Breast of Chicken with Lemon and Parsley, Siena Style

I've eyed this dish off for a while. I think early on I attempted it, but the cooking time seemed really off - less than a minute for a chicken breast. 

I paid more attention this time - it's filleted chicken breast, to mimic veal scallopini. So a flash in the pan more or less. 

Unfortunately, I only worked that out after I filleted my breasts - and they were monstrous breasts too. Birds these days.... So the fillets were at least twice as thick as they should have been - possibly more. 

I had to cook them for longer until they reached a cooked temperature (around 75C). I added some water and put the lid on to do this, then simmered the water away and continued with the recipe. 

It cooled quickly - I really need the warmed serving platter for next time. 

But the sauce was lovely, buttery and lemony, even if the chicken was a bit dry and chewy because of the size of it and cooking time. The presentation was beautiful.

I'll have another crack at this. 

Now, where was I?

Tonight we cooked Lamb Cutlets with rosemary, garlic and white wine, from Marcella's Italian Kitchen. 

At least, that's what we call them. I've been asking AI about what Americans call lamb chops. 

Either way. The classic parings work with whatever lamb you have. 

My cutlets were a little chewy, so I'm going to try again with another butcher. 

Flavour was lovely.

(je me souviens)

Succotash

Marcella kindly posted this on my wall:

If you love risotto, you might like succotash, assuming you have wonderful corn and fresh young beans or peas in Brisbane. First cook the peas/beans, then puncture the corn kernels to release their milk, then scrape off the kernels too and add them to the cooked, drained peas/beans together with whipping cream, butter, salt, pepper. Cook for about 8 minutes, stirring constantly. It's delicious. Please don't add cilantro.

2 hours ago · · · See Friendship

Scallops

Celery and tomato pasta sauce

I haven't checked in for a while. I have been cooking less Italian and trying to trim down.

But I haven't stopped.

Here is a celery and tomato pasta sauce from Marcella Cucina - the book, I think, that is her most physically beautiful and engagingly written.

It was a surprising and delicious sauce. Smooth but not buttery from the 3 tablespoons of butter and the tablespoon of oil. Herby and grassy (in a good way) from the celery - I use those words but really it was an intriguing flavour I find difficult to describe.

Some say it smelt like the garden......

In any event it was a fine and tasty pasta. I would like to make it again.

Another winner from Marcella Hazan.

Pomodori E Vino

Here is a comment I posted over at the blog of the Pomodori E Vino (http://www.slowtrav.com/blog/pomodori_e_vino/and_in_the_beginning/), who have almost cooked their way through Essentials.

I am posting this as the project is coming to a close. Your work has been of incredible interest to me, as I have been trying to teach myself how to cook Italian by cooking my way through Marcella's works for a couple of years myself. However, my modest efforts could not begin to approach the sheer volume of work you have all produced since you began: one a day! It is remarkable.

I have enjoyed getting to know each of you during the process. While Marcella says in her first book that anyone who is slightly alert will have no problem cooking every dish, she also admits that simple does not always mean easy. It isn't easy making the perfect pasta with only spaghetti, garlic and oil, for example. When ingredients are not masked, and have to speak for themselves, in simple combinations and manipulated by simple procedures, then you really do have to do everything right.

And you know what, I think that more often than not you did.

I've been inspired by some of your dishes. You might see that in things I have cooked after you did. Some of the photography is beautiful, and the writing lyrical. You should be proud, each of you, of your efforts.

But of course the real hero in this project has been Marcella herself (and you too Victor, I know you're never far away). It is not too strong a statement to say Marcella's generous interaction with her fans over facebook, in her advanced years, have been one of the highlights of mine in recent times. We all knew she was an extraordinary gifted cook and communicator, with a clear vision of how things should be, but the way in which she has offered her increasingly valuable time to so many people she has not even met is just a sign of what a giving and passionate woman she is.

I have always said it was the intelligence in Marcella's writings that first drew me to her, and it was my success with her recipes and her virtual presence and encouragement on forums such as this project that has kept me cooking through her books.

It really has been like a director's cut, this project, with priceless commentary coming 20 years after the film was made. Although in this case it has been 30 years.

Lucky for us good cooking is timeless.

But enough from me. Thank you to each of you, and the biggest thank you and grandmotherly hug and firm handshake to Marcella and Victor. You are all food heros in my book, and the bringers of much happiness to many families, over many decades.