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1. Baked Tomatoes Stuffed with Salmon, Garlic, and Capers

2. Mara's Broccoli and Scallop Pasta Sauce

3. Fish in Crazy Water

4. Turkey Breast Salad with Pomegranate

Book Description

Marcella Hazan's Marcella Cucina is a jewel: the recipes glow with the diverse flavors of Italian regional dishes, the instructions are precise, and the full-color photographs are a fine complement to Hazan's writing, which is both clear and alluring. Along with recipes, tested to perfection, Hazan shares warm, personal stories along with snapshots of Italian life and her usual caring advice. The diversity of dishes in Marcella Cucina runs from Zucchini and Thyme Pasta Sauce to Fish in Crazy

... (more)

Marcella Cucina

Authors: Marcella Hazan

Date: October 1997

ISBN: 0060171030

Publisher: HarperCollins

Hardcover

ORDER/INFO

(il Sugo di Cape Sante e Broccoli di Mara Martin)

making 6 satisfactory servings

• 1 pound broccoli

• Salt

• 1/2 pound scallops, preferably bay

• 1/2 cup butter

• 1/2 cup finely chopped onion

• 2 teaspoons fresh thyme

• Chopped hot chili pepper, 1/8 teaspoon or to taste

• 1/2 cup freshly grated Parmigiano-Reggiano cheese

• Enough sauce for 1 pound of pasta

SUGGESTED PASTA:

Mara uses pennini, a thin version of boxed penne pasta. Any short, narrow, tubular shape such a maccheronici will work well.

1. Pare away from the broccoli's main stems, and from the florets' stems as well, the hard, dark green rind and any other tough stringy part.

2. Wash the stems under cold running water, and the florets in several changes of changes of cold water.

3. Bring a pot of water to a boil, add 2 tablespoons salt and the thick, main broccoli stems. Cook for 7 or 8 minutes, then add the florets. When the water returns to a boil, cook for another 12 minutes or so, then drain and set aside.

4. Wash and drain the scallops, trim away from each its thin, tough, white filament; then cut them across the grain into thin rounds. Pat dry with kitchen towels.

5. Separate the larger floret clusters of the broccoli into smaller pieces and slice the main stems into thin rounds.

6. Put 6 tablespoons of butter and the chopped onion into a 12-inch skillet and turn the heat on to medium high. Cook, stirring frequently, without letting the onion become colored. Add all the broccoli and turn it over with a wooden spoon to coat it well. Cook for 6 to 7 minutes, stirring occasionally.

7. Add the sliced scallops, the thyme, chili pepper, and salt and cook briefly, just until the color of the scallops changes from translucent to flat white. Take the pan off heat and swirl in grated cheese.

8. When the pasta is nearly done, add the remaining 2 tablespoons of butter to the pan with the scallops and broccoli. Return the pan to medium heat, turn over all ingredients with a wooden spoon, then add the drained hot pasta. Toss it thoroughly but for not more than 20 seconds in the pan that is still over medium heat, empty the contents of the pan into a warm serving bowl, and serve at once.

AHEAD-OF-TIME NOTE:

You can boil and drain the broccoli a few hours in advance, but do not refrigerate.

More From This Book:

1. Baked Tomatoes Stuffed with Salmon, Garlic, and Capers

2. Mara's Broccoli and Scallop Pasta Sauce

3. Fish in Crazy Water

4. Turkey Breast Salad with Pomegranate

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