Smothered cabbage

 

Marcella has this "smothered cabbage" recipe, that has garlic, olive oil, onion and vinegar in it. 

You have to (well, I had to) watch it catching. 

It was just OK for me, which usually means I've not worked something out. 

I will keep braising cabbage till I do as I like the idea of it. 

Chicken Fricassee with red cabbage

I have posted about this before - 16 years ago or thereabouts. 

It's such a delicious dish. I think some of the smells attracted a four legged stranger into the house. 

Marcella commented on my cooking when she heard I struggled getting the garlic bright gold before I burned the onion. In September 2010 (15 years ago) she said: 

David's cooking, as always, can be mystifying

I miss her.

Caprese Salad

Marcella's most beautiful book is Marcella Cucina. I find it her most personal as well. This salad is one mentioned, although as she points out, it is so simple it requires only a brief description of how to assemble rather than a recipe. 

As usual, it depends heavily on the quality of the ingredients on offer. Thankfully I am in a place I can get beautiful buffalo mozzarella and ripe tomatoes (along with everything else). 

What a delight.