Marcella Hazan died yesterday

[GotGarlic]

She was a well-known Italian chef/teacher. The New York Times said in her obituary:

The impact Mrs. Hazan had on the way America cooks Italian food is impossible to overstate. Even people who have never heard of Marcella Hazan cook and shop differently because of her, and the six cookbooks she wrote.

This page includes an excerpt from one of her books that describes the importance of sautéeing aromatics at the beginning of practically every recipe. All beginner cooks should be familiar with these techniques: This Short Passage From Marcella Hazan Made Me A Vastly Better Cook

 

[Andy M.]

Sad to see her go.

Marcella's cookbook, Essentials of Classic Italian Cooking, is my 'go to' source for Italian cooking. I enjoyed the few times I saw her on TV.

 

[Aunt Bea]

I enjoyed her writing and think of her every time I make her basic marinara sauce.

28-ounce can peeled plum tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt

The butter makes a very luxurious sauce.

I try to remember to stick a whole clove in each onion half, always have to mess with a recipe!

 

[Hoot]

She truly was the mother of simplicity.

 

[jennyema]

Her tomato butter sauce is pretty darn good!

tomato sauce with onion and butter | smitten kitchen