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.