WineLovers Discussion Group

so, I know most all of you have been cooking from Marcella already...but when her Essentials of Italian cooking popped up on Amazon as I shopped, I knew I needed it.
Tonight I made the most delicious chicken, Fricasseed Chix with Egg and Lemon, Marches style...

You sauteed the chix with some browned onion. Add stock, cover (Leaving the lid "well ajar," let the liquid evap, then take it all off the heat and toss it with two egg yolks mixed with 1/4 c. lemon juice...The sauce that comes from this coats the chix...it was SOOOOOOOOOOOOOOo good.

B

Barb, my library was also Marcella deficient but I finally ordered Essentials a few days ago. It arrives tomorrow and after reading your recipe here, I cant wait to get it! thanks

Marcella is a stern taskmaster, but if you follow her recipes, you will eat very well.

Barb Freda wrote:so, I know most all of you have been cooking from Marcella already...but when her Essentials of Italian cooking popped up on Amazon as I shopped, I knew I needed it.

Better late than never, Barb! You know I've followed Marcella since the very start ... my tattered copies of her first two books were newly published shen I got 'em.

You and all my other great cooking friends...I was most certainly deficient.

My whole week's meal plan is from Marcella...the veg recipes are really intriguing. The most I change is to cut back on the buttah.

b

Barb Freda wrote:The most I change is to cut back on the buttah.

Good plan, Barb ... that's one thing about Marcella, a lot of her ideas about nutrition played better in the '70s. Actually, her later books rejigger a lot of those and pull back on the fat.

Of course, we know the secret of what makes restaurant dishes taste so good, don't we ...

LOL!

It's all about the FAT.

I want to hear from you when you've done it..IIRC, the same technique is in the book for lamb chops...Mmmm.