Last recipe of the month from Marcella Hazan’s Essentials of Classic Italian Cooking and boy, oh boy is it a good one! I love zucchini and I love eggs and cheese so how could this not be a brilliant dish?! It’s all about cooking the vegetables in a nonstick skillet – here it’s onions and zucchini and then in a bowl whisking together some eggs and adding the vegetables, cheese, some fresh basil, salt and pepper before returning it to the skillet that has some melted butter in it. You leave it to cook almost all the way through before browning it off in the grill. A perfect excuse to use our cast iron skillet and a perfect midweek meal.
This book is certainly an adventure and it’s an adventure that’s really only just begun. There are so many things left to explore, and how, now that I have an awesome working oven! I cannot wait to get pizzas and foccacias happening in throwbacks over the next few months. And then there are recipes I’ve seen in the Facebook group like Spinach and Ricotta Gnocchi in the famous Tomato Sauce, and countless attempts at homemade pasta. It’s gotta happen, I’ve had a pasta machine in my cupboards for years unopened. But for now, we’re signing off for this October Food52 Cookbook Club selection and moving on to November’s choices. It’s gonna be a good month!
To see what other recipes we’ve cooked from this book, click on the links below: