From Italy Pre-War to Today's Table - Amarcord

One of the benefits of my diverse food writing is receiving advanced copies of cookbooks and food related books. Publicist extraordinaire and friend, Carrie Weinberg-Bachman, formerly of Harper Collins/Wm Morrow, forwarded the soon-to-be released copy of Marcella Hazan's autobiography, Amarcord ~ The Remarkable Life Story of the Woman Who Started Out Teaching Science in a Small Town in Italy, but Ended Up Teaching America How to Cook Italian.

I am a huge fan of Marcella's cookbooks; they are a must for every cook's shelf, the Italian gospel in cooking. I remember taking a cooking class 20 years ago and one of the recipes taught was her herb marinated green beans, simple, yet vibrant in flavor. It is a recipe I have prepared over the years to the same oohs and ahhs I gave it when I first tasted it.(recipe below)

I have heard of Marcella's perfectionism and getting an insight into what makes her tick was a story I wanted to read. What brought this Italian girl to the forefront of the US and international culinary world was a fascinating read. From the beginning of the book, pre-war Italy and life as an Italian then, and through the war, to bringing authentic Italian cuisine to the world ~ this is a "must read." There are no food recipes but recipes for life and passion.

Amarcord by Marcella Hazan - release date October 2008

Cold Herb Marinated Green Beans
Serves 6
Initial recipe by Marcella Hazan recipe from Marcella's Kitchen

2 Tb Fresh parsley
2 Tb Fresh chopped basil
1 ts Fresh oregano
5 Tb Red wine vinegar
2 Tb Finely chopped onion
2 Garlic cloves-peeled & crushed
1 lb Green beans
1/3 cup Extra virgin olive oil
Salt to taste (Kosher or sea salt)
Fresh ground pepper to taste

Choose a large glass or ceramic bowl, enough to accommodate the green beans later and put In the parsley, basil, oregano and vinegar. Let steep for 10 minutes. Add the onion and garlic, mix and let steep for at least 30 minutes. Snap off the ends of the green beans, rinse them in cold water, and drop them into boiling salt water. Drain the string beans while still very firm. Add the warm green beans to the bowl and marinate for a minimum of 1 hour and as much as 5 or 6 hours. Mix thoroughly from time-to-time. Serve the beans at room temperature, adding the olive oil and salt/pepper to taste before serving.

Topics: Reminiscences , Recipes , Raves , Inquiring Minds