Sunday At the Giacomettis

I recently  came across this recipe again in Marcella Hazan's book, "Essentials of Classic Italian Cooking."   For years, I have been a big fan of Marcella's.  I received this wonderful book as a gift when it first hit the shelves almost 20 years ago. In those days, newly married and to a Roman,  I was just discovering the joys of the Italian kitchen.    Over the years, it's been a great reference book for all things in the Italian kitchen, from herbs to making pasta.  I must admit, that I had never made this pasta sauce before.  Was it the idea of butter and onion  merging in the sauce?  Perhaps it was because my mother always used carrot, celery and onion as a basis for her tomato sauces.   It was not until Marcella's recent, untimely death, that made me re think this method.   I came across a video of Marcella, in what would be one of her final video's of her cooking in her kitchen with Mark Bittman (NY...

Let me just say, right from the beginning,that the term,"Italian style," is over rated.   I am so happy to get that out of the way.   Most definetely, the term, is over used.   It should really read, in the "Style of an Italian"  in reference to this Cook.   There are  20 Regions of Italy, 103 Provinces,  each with their own cooking styles and methods.  Italian food is not typically covered in spices, another misconception, I am here to help correct.  Brussel Sprouts, not native to Italy, is probably one of the most misunderstood vegetables here in the States. Grown as early as the 13th century, in Belguim, they are quite popular in Northern Europe. They are believed to have anti cancer properties, like Broccoli.   These tiny cabbages can be quite delicious when simply blanched, then sauted in garlic and pancetta.  The addition of wine removes the earthy taste and brings new life to a bland cabbage....