My attempt to teach myself Italian cooking by working my way through Essentials of Classic Italian Cooking by Marcella Hazan
Wednesday, August 31, 2011
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.