Best 3 Marcella Hazans Pasta With Four Herbs Recipes
Marcella Hazan's Pasta with Four Herbs is an iconic Italian dish that showcases the simplicity and elegance of Italian cuisine. This timeless recipe combines just a handful of ingredients to create a symphony of flavors that will tantalize your taste buds. With its vibrant green herbs, rich garlic and olive oil infusion, and the perfect balance of salt and pepper, this pasta dish is a true culinary masterpiece.
In this article, we'll provide you with step-by-step instructions on how to make this classic dish, along with additional recipe variations that will cater to different dietary preferences and culinary tastes. From a traditional rendition featuring fresh basil, parsley, sage, and marjoram to a vegan version with roasted vegetables and a gluten-free alternative using cornmeal pasta, we have something for everyone. Get ready to embark on a culinary journey as we explore the delightful flavors of Marcella Hazan's Pasta with Four Herbs and its variations.
PASTA WITH SMOTHERED ONION SAUCE (MARCELLA HAZAN)
This is an easy, delicious, and simple recipe from "Essentials of Classic Italian Cooking" by Marcella Hazan. You just mix all the ingredients on the stove and come back and hour later. The onions get meltingly soft and sweet. It'salso great with some crumbled blue cheese. If you use homemade pasta, which is more absorbent than spaghetti, you should start with 1 tbsp more butter when making the sauce. TO MAKE AHEAD : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsley just before draining the pasta.
Provided by blucoat
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost 45 minutes to an hour until the onions become very soft.
- Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
- Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.
- Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.
MARCELLA HAZAN'S "PASTA AL LIMONE"
A deceptively simple, classic Mediterranean recipe from one of my fave chefs. Even better if you make fresh pasta, but dried pasta is super,too.
Provided by oaklandish
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, bring the cream and butter to a boil over medium-high heat.
- Add the lemon juice and the zest and reduce the volume by almost half.
- Remove from heat.
- Have your cooked and drained pasta (I like fettucine for this one -- ) ready to go.
- Add the pasta to your skillet with the sauce and toss to coat over medium heat.
- Add the cheese and toss for a few more seconds.
- Serve with additional cheese.
- Note: Marcella calls for the zest of 4 (!) lemons, but I thought it a bit over the top -- just me.
MARCELLA HAZAN'S TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount, as they are more concentrated.
- Don't overcook the pasta. Cook it al dente, so that it still has a slight bite to it.
- Use a good quality olive oil. This will make a big difference in the flavor of the dish.
- Be generous with the cheese. Parmesan cheese is a key ingredient in this dish, so don't be afraid to add plenty of it.
- Serve the pasta immediately. This dish is best enjoyed when it is hot and fresh.
Conclusion:
Marcella Hazan's Pasta with Four Herbs is a simple but delicious dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its fresh herbs, creamy sauce, and generous helping of Parmesan cheese, this pasta is sure to be a hit with everyone at the table.
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