Cooking with MARCELLA | Lisa McLean | Substack

Welcome to Cooking with Marcella

Come in and I'll tell you all about this project

Feb 25 •

Grilled Fish from the Adriatic – Pesce ai ferri alla moda dell’Adriatico

A simple grilled fish, marinated in lemon and olive oil, served crisp and steaming from the fire

Jun 15 •

Marcella's Potato Gnocchi and Green Gnocchi: Recipes, Tips, and Technique

Soft, yielding, and beautifully simple: Marcella’s classic and green gnocchi

Jun 4 •

Risotto coi Fagioli Rossi: Cabbage and Kidney Bean Risotto from Northern Italy

A creamy risotto of finely shredded cabbage and red beans, stirred slowly with sage butter and finished with Parmesan. A humble Italian dish that…

May 28 •

Marcella's Eggs in Red Sauce

Uova Sode con Salsa Rossa

May 27 •

Most Popular

I am cooking Marcella Hazan's Recipes one at at time, please join me

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The latest from

Lisa McLean

Grilled Fish from the Adriatic – Pesce ai ferri alla moda dell’Adriatico

Roasted Boned Leg of Lamb Abruzzi-Style Cosciotto d’Agnello Arrostito all’Abruzzese

Marcella Hazan’s high-heat lamb roast with rosemary and cheese

May 20 •

Poached Prawns with Olive Oil and Lemon

Gamberetti all’Olio e Limone: A classic Italian shrimp dish, perfect as an antipasto or a light summer main

May 12 •

Insalata di Pomodori: Marcella Hazan’s Tomato, Cucumber, Onion and Basil Salad

A perfectly balanced salad of raw summer vegetables, prepared with precision and restraint

May 8 •

Peperoni e acciughe - Roasted Sweet Peppers with Anchovies

Marcella's antipasti where roasted peppers and anchovies steep together in olive oil, exchanging sweetness and savoury depth.

May 2 •

Cooking with MARCELLA

Cooking with MARCELLA

Cooking with Marcella is a personal journey through all of Marcella Hazan’s cookbooks, exploring her timeless recipes and their roots in the Mediterranean diet with storytelling, practical cooking insights, and a deep love for authentic Italian cuisine.

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Leslie Brenner

Antipasti

Marcella's Eggs in Red Sauce

Uova Sode con Salsa Rossa

May 27 •

Poached Prawns with Olive Oil and Lemon

Gamberetti all’Olio e Limone: A classic Italian shrimp dish, perfect as an antipasto or a light summer main

May 12 •

Peperoni e acciughe - Roasted Sweet Peppers with Anchovies

Marcella's antipasti where roasted peppers and anchovies steep together in olive oil, exchanging sweetness and savoury depth.

May 2 •

Marinated Carrot Sticks – An Easy Italian Antipasto from Marcella Hazan

A quietly compelling antipasto made with tender carrots steeped in olive oil, vinegar, garlic, and herbs.

May 1 •

Salmon Foam – Spuma Fredda di Salmone

A light and elegant antipasto from Marcella Hazan, made with canned salmon, lemon, and whipped cream, simple, refined, and surprisingly versatile.

May 1 •

First Course - Primi

Marcella's Potato Gnocchi and Green Gnocchi: Recipes, Tips, and Technique

Soft, yielding, and beautifully simple: Marcella’s classic and green gnocchi

Jun 4 •

Tomato Sauce with Pancetta and Rosemary

Sugo di Pomodoro con Rosmarino e Pancetta

Apr 30 •

Bergamo-Style Cabbage and Chickpea Soup

Marcella Hazan's Zuppa di Verza alla Bergamasca con i Ceci

Apr 22 •

Cauliflower Two Ways: A Salad for the Table, a Sauce for the Soul

From Sicilian tradition to pasta bowl comfort, Marcella Hazan’s cauliflower recipes offer lightness, depth, and a touch of peace.

Apr 14 •

Marcella Hazan’s Tomato Sauce 11: Sughi di Pomodoro

A Classic Italian tomato sauce, with a garden freshness you can taste.

Mar 31 •

Second Courses - Secondi

Grilled Fish from the Adriatic – Pesce ai ferri alla moda dell’Adriatico

A simple grilled fish, marinated in lemon and olive oil, served crisp and steaming from the fire

Jun 15 •

Roasted Boned Leg of Lamb Abruzzi-Style Cosciotto d’Agnello Arrostito all’Abruzzese

Marcella Hazan’s high-heat lamb roast with rosemary and cheese

May 20 •

Rolled Chicken Breast Stuffed with Pork, Rollatini di Petto di Pollo e Maiale

A classic Marcella Hazan dish of the 1970s, revisited with new appreciation.

Apr 16 •

Why Marcella’s Chicken Still Reigns

Three iconic ways to roast a bird, the Italian way

Mar 25 •

Cooking with Marcella - Salami di Tonno

Poached Tuna and Potato Roll

Feb 23 •

Vegetables - Le Verdure

Salads - Le Insalate

Insalata di Pomodori: Marcella Hazan’s Tomato, Cucumber, Onion and Basil Salad

A perfectly balanced salad of raw summer vegetables, prepared with precision and restraint

May 8 •

Cauliflower Two Ways: A Salad for the Table, a Sauce for the Soul

From Sicilian tradition to pasta bowl comfort, Marcella Hazan’s cauliflower recipes offer lightness, depth, and a touch of peace.

Apr 14 •

A Salad Transformed: Marcella Hazan’s Insalata di Funghi e Formaggio

Mushroom and Cheese Salad

Apr 6 •

I'd love you company as I cook Marcella's Recipes

Marinated Carrot Sticks – An Easy Italian Antipasto from Marcella Hazan

A quietly compelling antipasto made with tender carrots steeped in olive oil, vinegar, garlic, and herbs.

May 1 •

Salmon Foam – Spuma Fredda di Salmone

A light and elegant antipasto from Marcella Hazan, made with canned salmon, lemon, and whipped cream, simple, refined, and surprisingly versatile.

May 1 •

Tomato Sauce with Pancetta and Rosemary

Sugo di Pomodoro con Rosmarino e Pancetta

Apr 30 •

Bergamo-Style Cabbage and Chickpea Soup

Marcella Hazan's Zuppa di Verza alla Bergamasca con i Ceci

Apr 22 •

Beans at My Easter Table: From Marcella’s Kitchen to Mine

Two classic bean dishes from Marcella Hazan’s books made it to my Easter table.

Apr 21 •

Rolled Chicken Breast Stuffed with Pork, Rollatini di Petto di Pollo e Maiale

A classic Marcella Hazan dish of the 1970s, revisited with new appreciation.

Apr 16 •

Cauliflower Two Ways: A Salad for the Table, a Sauce for the Soul

From Sicilian tradition to pasta bowl comfort, Marcella Hazan’s cauliflower recipes offer lightness, depth, and a touch of peace.

Apr 14 •

Coste di Sedano alla Parmigiana

Exploring Marcella Hazan’s layered, comforting dish of braised celery with pancetta and Parmesan

Apr 9 •

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