Marcella Hazan, our North Star for all foods Italian, gave us this simple and inspired recipe for pasta, herbs, and tomatoes. Herbaceous and aromatic, it makes for a great light dinner, especially as the weather heats up and the thought of a lush but heavy tomato sauce begins to lose some appeal. Save some leftovers for lunch the next day, served warmed or at room temperature. And feel free to play around with the combination of herbs; just make sure to use the most flavorful tomatoes around, be they big beefsteaks or little cherries. Buon appetito.
We love polenta as a base for tomato sauce or a sidekick to a hearty stew. But when it's time for making cornmeal fritters, we prefer the American cousin: grits. They hold together a little better than polenta, have a slightly deeper corn flavor, and sound pleasantly contrarian. For an appetizer this week, we married our grits frites with a robust sauce of tomato and capers that, we hope you'll agree, is both right and novel.
Italian cooking legend Marcella Hazan gave the world this amazingly simple recipe for a rich, luscious tomato sauce that calls for just a few ingredients and very little prep work. The key is to let it bubble and reduce uncovered for about 45 minutes, which is where the Frywall comes in.
Crisp and salty on the outside, tangy and luscious on the inside, fried green tomatoes are culinary marvels that don't get their due. If you've never made them, strap yourself in for an experience. Enjoy them with a savory buttermilk ranch dip as an appetizer or the back on the back patio with a cold one, and let the summer sink in.