Marcella Hazan Archives | Saveur https://www.saveur.com/authors/marcella-hazan/ Eat the world. Fri, 30 Aug 2024 20:50:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.1 https://www.saveur.com/uploads/2021/06/22/cropped-Saveur_FAV_CRM-1.png?auto=webp&width=32&height=32 Marcella Hazan Archives | Saveur https://www.saveur.com/authors/marcella-hazan/ 32 32 Marcella Hazan’s Braised Celery with Tomatoes https://www.saveur.com/article/recipes/sedano-e-pomodori-brasati-braised-celery-and-tomato/ Mon, 18 Mar 2019 22:48:37 +0000 https://dev.saveur.com/uncategorized/article-recipes-sedano-e-pomodori-brasati-braised-celery-and-tomato/
Braised Celery and Tomato (Sedano e Pomodori Brasati)
Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

Follow the renowned Italian cookbook author’s lead and simmer your stalks low and slow.

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Braised Celery and Tomato (Sedano e Pomodori Brasati)
Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

This sedano e pomodori brasati (braised celery and tomato) recipe, adapted from celebrated Italian cookbook author Marcella Hazan, produces results that are surprising from celery: creamy, sweet, luscious. The stalks’ stringy fibers, often removed before cooking, here act as a brace that helps the vegetable keep its shape through a long simmer.

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright © 1992. Available from Alfred A. Knopf.

Featured in “The Soft Approach: In Praise of Soft-Cooked Vegetables” by Lesley Porcelli.

Yield: 4–6
Time: 2 hours
  • 3 oz. pancetta, cut into 1-in. pieces
  • ¼ cup extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 2 bunches celery (about 2 lb.), stalks trimmed and cut on the bias into 2-in. pieces
  • ¾ cup whole peeled canned tomatoes with their juices, crushed by hand
  • Kosher salt and freshly ground black pepper

Instructions

  1. To a large pot over medium-high heat, add the pancetta and cook, stirring occasionally, until the fat renders, about 12 minutes. (If the pancetta begins to brown too fast, turn the heat to medium-low.) Using a slotted spoon, transfer the pancetta to a paper towel-lined plate and set aside to drain.
  2. Return the pot to medium-high heat and add the oil. When it’s hot and shimmering, add the onion and cook, stirring occasionally, until soft and light brown, about 10 minutes. Add the celery, tomatoes, and ¼ cup of water and season to taste with salt and black pepper. Cover the pot and cook, stirring occasionally, until the celery is very tender, about 1½ hours.
  3. Transfer the celery with its juices to a serving bowl and sprinkle with the reserved pancetta. Serve hot or at room temperature.

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]]> Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese) https://www.saveur.com/article/recipes/lamb-chops-calabria-style-with-tomatoes-peppers-and-olives/ Thu, 02 Sep 2021 20:50:47 +0000 https://dev.saveur.com/uncategorized/article-recipes-lamb-chops-calabria-style-with-tomatoes-peppers-and-olives/

Fall in love with this quick-simmered Mediterranean meat dish.

The post Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese) appeared first on Saveur.

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The lamb chops in this recipe—adapted from one by the legendary Italian cookbook author Marcella Hazan—should be cooked only briefly, to a still-vibrant, warm pink. If cooked for too long, the meat loses its juice and turns an unappetizing gray.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Equipment

Yield: serves 4
Time: 1 hour
  • 1 large red bell pepper
  • Eight 1-inch-thick lamb rib chops (2–2½ lb.)
  • Fine sea salt
  • 2 tbsp. extra-virgin olive oil
  • <sup>1</sup>⁄<sub>2</sub> cup coarsely chopped yellow onion
  • 2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices
  • 3 tbsp. coarsely chopped fresh flat-leaf parsley
  • <sup>1</sup>⁄<sub>4</sub> cup green olives in brine, pitted and coarsely chopped
  • Freshly ground black pepper

Instructions

  1. Cut the pepper lengthwise along the creases, remove the stem, seeds, pithy core, and skin with a vegetable peeler. Cut into approximately 1½-inch squares.
  2. Sprinkle the lamb chops on both sides with a little salt.
  3. To a 12-inch skillet set over high heat, add the oil. When the oil is hot, add the lamb chops and cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate.
  4. Turn the heat down to medium-high, add the onion to the skillet, and cook, stirring frequently, until deep golden, 18–22 minutes. Add the tomatoes with their juices and cook, stirring occasionally, until the juices begin to thicken, 5–8 minutes. Add the peppers, parsley, and olives; season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until the peppers are just tender, about 8 minutes more.
  5. Season the chops with black pepper, then return them to the skillet . Turn several times until coated, then transfer to a platter and serve.

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