Neapolitan Ragù or Ragù Napolitano

Published by Wednesday, September 4, 2019 Permalink 0

Ragù (or Sugo) di Carne

by Marlena Spieler

Whether it’s Ragù Napolitano “Classico” or “Leggere,”  this richly flavored sauce is a perfect example of traditional, long, slow-cooked (slow, very slow) food, the sort of memory-filled dish that makes all Neapolitans, rich or poor, remember their childhood and nonnas or grandmothers with even just one bite; or even with just one sniff of the bubbling sauce.

Because it needs to be looked after, slowly cooked and attention paid that it doesn’t burn or scorch, it was given the name sugo della guardaporta, the doorkeeper’s sauce, as it needed someone to watch over it as it slowly, slowly, slowly bubbled its way to perfection.

Though now it has come to symbolize family food, it was no doubt created in the 19th-century kitchens by the chefs of aristocratic Naples — its abundance of meat and attention-demanding cooking method would have been beyond the means of the city’s poorer inhabitants, which meant most of the population. Its name came from the French ragout, or saucey stew. The Neapolitan ragù is exactly that: a large piece of meat simmered in either tomatoey or oniony (La Genovese) sauce unlike the ragù of other regions, which include small pieces of chopped meats and vegetables.

San Marzano tomatoes

San Marzano tomatoes.

After unification and the lessening of nobility, food traditions such as gathering for Sunday lunch began to reach everyone’s table, with Nonna cooking for her family, taking over from the chefs who once fed their aristocratic employers.

The ragù takes a long slow simmer — 5-6 hours is optimal; mothers and grannies used to awaken at the crack of dawn to put on the ragù. If you don’t have time to cook it uninterrupted for such a long stretch of time, that is fine too: it is accepted that you can simmer it the first day, simmer it the second day, take the meat off the bones and serve it all on the third day.

Main ingredients for Ragù Napolitano.

Main ingredients for Ragù Napolitano.

Or, you can cook it a few hours, let it rest in the refrigerator overnight, and the next day simmer it again (though it might need a little water to loosen it up for further cooking). It just gets better as it sits, and as it cooks (add a little extra water, broth, or wine, to keep it from sticking or burning on the bottom).

Traditional Ragù Napoletano is served in two courses: the meat is removed from the sauce and saved for the main course, to eat with salad, or potatoes or vegetables; the sauce, well, the sauce is to go on the pasta! Bellissima!

Il Ragù Napolitano

Unlike many of the other ragùs — especially in the north — where meat is finely chopped or even ground together cooking with wine and stock to become the sauce itself, in Campania, il ragù is quite different.

Here, it is a tomato sauce, full of meaty essence (because a large chunk of meat, such as brisket, or eye of round, or pork roast, is cooked in the sauce for hours and hours and hours) but not chunky like a northern ragù (or sugo as it is sometimes called). The meat gives a huge umami layering to the sauce, then is taken out and eaten as a second course or saved for the next day’s dinner; the sauce is tossed with pasta, and eaten for Sunday lunch!  Sometimes small slices of the meat are served on top.

Pacchieri with Ragù Napolitano and Meat Slices.

Pacchieri with Ragù Napolitano and Meat Slices.


The ragù itself remains a tomato and wine sauce made super savory with the juices of whichever meats have simmered in it. Its frugality: two courses for effort and cost of one.

At a seminar-gathering of chefs, this is the dish that had all of our fancy chefs in their tall white toques scurrying about with their forks, while gloriously fashionable Neapolitans had their forks out too; everyone was excited.

The sauce was pre-cooked — one of the chefs pointed out that “one would need three days plus a ‘nonna’ to cook a proper ragù,” so we didn’t get a recipe. The nonna part is because ragù is a dish made every week, and nonna learns from her mother, and each week she makes it and it becomes better each time she does, until it is so traditional and perfect; oh and also: she is making that sauce with a heart full of love for those she feeds.

Basically a rich red-brown tomato-meat sauce that has simmered a big chunk or roast of beef or pork, and a few other small meaty enrichments: a whole fresh sausage or two (especially with fennel), the heel end of a salami, a hunk of pancetta or guanciale, as well as braciola di cotica (cutica, or codica). The last item, pork skin (pork skin braciole, see il secondo chapter) rolled around aromatics is something that I had noted wasn’t included in modern cookbooks or food magazines, specifically American (or U.K.) ones. So, when I saw the rolls of by now-translucent, simmering pork skin, bobbing up and down in the sauce, I asked the chefs what it was and why: “Braciola di cotica“, they answered: “pork skin wrapped around aromatics.” Then they all smiled: “It’s what our nonnas did.”

Paccheri pasta with Neapolitan ragù / ragù napolitano and meat slices.

Paccheri pasta with Neapolitan ragù and meat slices.

The long-simmered sauce has an audio component as well: the sound of the “pippiare,” or the bubbles bursting when they gently reach the top of the sauce; the sauce should be very thick, so the pippiare is a sign that it is getting ready, and also gives you the warning to watch the temperature, monitor the sauce, and be careful the bottom doesn’t burn. A burnt bottom will ruin the entire sauce.

The ragù may take 3 days; Nonna didn’t mind — she was (is) looking forward to feeding her family: The first day to cook and simmer, the second to simmer low, perhaps in the oven, and the third, to sit and relax. Only then, when the meats slip from the bone, the chunk of roast or other meat is butter-tender, and a bit of the pork skin roll melts in your mouth at first bite, only then is the ragù ready.

Bronze-cut Candele pasta. Photo courtesy of Tesoritalia.

Bronze-cut Candele pasta can be broken to the size and shape you require.

















As to the pasta: big thick long tubes, Candele, broken into pieces, Giuseppe di Martino of Pastaficio di Martino and president of Consorzio di Gragnano, explained this local tradition:  “Long ago, purchased dry pasta was made in long big pieces to be broken up as needed: that way you could break it at any size you wished — rigatoni, penne, ziti or other fat shortish tubes — and the broken pieces with their irregular edges gave a variety of textures to the dish as well as helped thicken the sauce.

If Candele are not available, use any pasta shape you like: ragù Napoletano is good with them all; my personal favorite is Paccheri (shown above).

Recipe: Il Ragu “Leggero”

It is called a “light ragu,” because it doesn’t have the array of sausages, smoked meats, and pancetta, that the classico version does, but in reality: it’s still thick and intense, made with a chunk or two of meat, and some rolls of garlic-parsley stuffed pork skin.

How many does it serve? What kind of nonna asks such a question: it makes a nice big potful.


2 onions, thinly sliced

1/4 cup or more, olive oil

2 1/2 lbs meat: beef, or pork, or both: brisket, eye of round, pork roast, whatever meat and stewing cut you like. You can use pork ribs with bone, but add more weight since the bones are heavy (but give beautiful taste to the liquid).

1 recipe for pork skin braciole (see below)

1 1/2 or so cups red or white wine, or more as desired

1 large can San Marzano tomatoes, (1 lb 12 oz), whole or chopped, plus their juices

3 cups meat broth (or water plus maybe half a bouillon cube)

Approximately 3 heaping tablespoons tomato paste, or as desired


In a heavy-bottomed big pot, lightly sauté the onions in the olive oil until the onions are softened, then add the roast (or roast and ribs), and a few braciole di cotica, a tablespoon or two of the olive oil, and cook together gently, covered, stirring from time to time, cooking over a low heat for about an hour.

Uncover and pour in a little wine, then raise the heat and let it evaporate, repeating this once or twice, then add the rest of the wine and continue to cook another 15 minutes or so.

Add the canned tomatoes and the broth, then set onto a low heat to simmer. Keep your ears alert: the sound that a good Neapolitan ragù makes while it is cooking properly is a gently bubbling plopping sound. It is said that it “spits,” or “sputters” and is called “pippiare.”

Keep cooking over very low heat, on top of the stove or in the oven, until the meat is very tender, adding more liquid as needed — you might want to add water. 

You can prepare this sauce over 2 days if you like, cooking it, then stashing it in the refrigerator, than cooking it again. Because of the sugar in the tomatoes, the sauce is easily burned towards the end so should be checked frequently. Taste and if the sauce needs freshening, stir in the tomato paste, and if it is too condensed, add a little water, wine or broth.

When the meat is cooked, remove the pork skin from the sauce and set it aside; either discard or chop it for whoever likes to eat it, or for another use. Remove the chunk(s) of meat and set aside for another course or meal, though a small slice on top is very very nice.

Toss the ragù with your pasta of choice, a bit of grated cheese, and a small slice of meat on top, or not, as you like.

Pork Skin Braciole (rolls)

Lay out several slices of pork skin, trimmed of as much fat as you are able. Sprinkle each with chopped garlic and chopped parsley, then roll up and tie tightly.

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Relaunching of The Rambling Epicure E-zine

Published by Wednesday, April 25, 2018 Permalink 0

I launched The Rambling Epicure e-zine, this website, nearly ten years ago as a literary culinary electronic magazine with a host of well-known food writers and photographers, all of whom are still active members of the related Facebook groups Culinary Travel and Mastering the Art of Food Writing. Editing and publishing this on my own required an incredible amount of gratifying work and because I was busy with my personal projects, I have left it semi-dormant for the last year or two. Today, I would like to relaunch it in a different form as part of an effort to encourage conversation about food, cooking, and writing.

My primary goal is for The Rambling Epicure to become a wellspring of enlightening epicurean essays and culinary fiction. We all have captivating personal and family tales about what we cooked and what we ate through many generations, during good times and bad. These memories are part of our food culture—and our food heritage—and should be an effective way to transmit our experiences and values beyond our front doors.

But my ambitions are greater than just memoir: I’m also interested in publishing articles and essays related to historical research in the field of gastronomy and in reviews of food books.

I would like to make this a cooperative effort that opens the door for us to share our potential as cooks, diners, and writers. Together, we will create a literary culinary site unlike any other, with information and stories that can be passed down to future generations.

Continue Reading…

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Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life

Published by Friday, April 20, 2018 Permalink 0

TRE Book-a-Month: Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life

NOTA: For technical reasons (I am not sure to have WiFi for the next week or so), I have moved the dates to May 10 through May 31. Do you have any particular topics you would like to bring up in the discussions?

Join us in our Facebook group The Rambling Epicure, Mastering the Art of Food Writing, from May 3 to May 17 for the TRE Book-a-Month reading, discussion and, if you like, cookalong, of a biographical cookbook about legendary food authority Paula Wolfert, which includes 50+ recipes, by Emily Keiser Thelin.

“All recipes are, in some way, an exploration of the link between food and memory. We cook the food we remember loving and, in so doing, make new connections and bonds. The amount of love, through food, Paula has given so many over the years makes this biography-cum-cookbook a truly wonderful project. — Yotam Ottolenghi

“Every serious food person knows that Paula Wolfert changed our world, but in this book we learn what a fascinating time she had while she was doing it. Part biography, part cookbook, part history, Unforgettable introduces our greatest cookbook writer to the wider audience she deserves. There has never been a book quite like this one. — Ruth Reichl

“Unforgettable is a brilliant summation of the resilience, exuberance, and expertise that we know and love of Paula Wolfert. — Mario Batali

“We’re all truly indebted to Emily Kaiser Thelin, Eric Wolfinger, Andrea Nguyen, and Toni Tajima for capturing these beautiful, inspiring, and very important memories of Paula’s life and travels. — April Bloomfield


“Unforgettable is the story of the exacting, passionate, genuine, driven and indefatigable Paula Wolfert, the ultimate expert on the cooking of the Mediterranean. Emily Kaiser Thelin’s well-written and poignant narrative recounts the tale of this true pioneer of American culinary history. — Jacques Pépin”
Excerpts from Goodreads


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Quintessential France: A Beach in Normandy

Published by Friday, July 22, 2016 Permalink 0

by Jonell Galloway

I wish I were on this beach in Normandy today, walking on the Trouville promenade, the French flag flying high and proud, the sea breeze in my locks. I might fling off that long, thick dress with its petticoat, however, and walk shoeless into the sea and stick my toes in the chilly water, before going up for coffee and a Madeleine in that little tower in the half-timber house looking out to sea. That’s me in the blue dress, of course; I always wear a color that matches the sky.


This painting is from the current exhibit at the Jacquemart-André Museum in Paris. By Claude Monet, The Boardwalk on the Beach at Trouville, 1870.

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Book Review: Ingredienti, by Marcella Hazan and Victor Hazan

Published by Thursday, July 14, 2016 Permalink 0

Book Review: Ingredienti, by Marcella Hazan and Victor Hazan

by Jonell Galloway

This guide is the testament of a woman who based her cooking life on the truth of every dish she cooked and taught, the vigorous truth of clear, uncluttered taste, taste that arises neither from obeisance to dogma, nor from a craving for attention, but evolves inspired by, and respectful of, the ingredients that nourish it.–Victor Hazan in the introduction to Ingredienti

Marcella Hazan, the “godmother of Italian cooking” and the woman many credit with bringing Italian cuisine to the U.S., died in 2013, leaving behind two years’ worth of handwritten notes in Italian in preparation for Ingredienti. Her lifetime collaborator, Victor Hazan, translated and edited these notes, resulting in what is undoubtedly a classic before its time.

With Marcella Hazan’s cookbooks in my suitcase, I was already “tasting Italy” on my way back from London to my home in France. I had a plan: to use her books to learn how to cook Italian food.

That was nearly twenty years ago. It didn’t take me long to realize that the precious ingredients required were simply not available in provincial France. French supermarkets sold pasta made in France with French flour, not Italian pasta made from grano duro. French tomatoes were watery-tasting, even the canned ones. Mozzarella and Parmigiano-Reggiano were rarities found only in a few exclusive shops in Paris. The French were just starting to get interested in olive oil, although in the Southeast it had long been the fat of choice thanks to its Greek and Roman history.

Disappointment quickly set in. Marcella’s Italian recipes weren’t going to taste of Italy using French ingredients. It is no wonder that she wanted to write Ingredienti. She knew this was a problem when living outside Italy and felt the need to enlighten her readers about how to choose and treat ingredients.

It was only later when I moved to Switzerland, where good-quality Italian ingredients of all kinds — tomatoes, pasta, cheese, fruit — were readily available that I returned to Marcella. From Geneva, it was also easy to travel to Turin to the Slow Food gatherings. During the Terra Madre conference, I’d arrive every morning with a roller suitcase and, over the course of the day, fill it with food to take back to Switzerland.

Later, in my Italian food journey — even when living in Italy — Marcella, and later Victor, became for me household words, their books like a treatise, a bible, that I refer to in times of doubt, for example, when I make “red” spaghettini alle vongole, which I must have made a hundred times using Marcella’s recipe.

As important as this book is, Marcella Hazan’s recipes are not only about ingredients. The true secret to her success is the lucid precision of the explanations. A scientist by training with two doctorates, her instructions are methodical, almost mathematical. She counts in minutes and half minutes, and you can count on what she says. Though her cookbooks were not written as culinary classes per se, once you’ve followed her risotto instructions a couple of times, you are struck by the rigorousness of the recipe, of how each step is in its proper place, and each time given is exact, and it becomes like a work of art or a perfect mathematical equation, with no excess and no frill.

Ingredienti is indeed a testament to Marcella Hazan’s undying commitment not only to Italian cooking, but also to the importance of choosing products and the actual process of shopping, on which we put too little emphasis. Marcella had an intimate relationship with products, knowing them inside and out as if they were the baby she’d raised. “Choose a pepper by its size, shape, and heft. It should be large, heavy, shiny, firm, and cubical in form. The long tapered ones are not as solidly meaty.” Now you have a clear image in your mind of what to look for next time you buy a pepper. The entire book is like this, leaving you with the impression that you’d been going to a market class with Marcella for a week and held the artichokes or peppers or onions in your hands.

Speaking of extra-virgin olive oil, she says, “if olive oil were a drug, it would have a place of honour among miracle drugs,” saying that “it well might be the most significant contribution to my survival.” Although she embraces the use of lard and butter, used in her native Emilia-Romagna, olive oil was the superstar in her kitchen.

On the important subject of pasta: one can’t say fresh pasta is always better than dried pasta. Fresh pasta, made with eggs and flour, longs for butter and cream, which seep into the crevices of its rough surface; dried pasta, made with water and flour, is a perfect marriage for olive-oil and tomato-based sauces, which slide gracefully around it. You’ll never look at pasta the same way once you’ve “consumed” this chapter; in fact, you’ll want to read it over and over, making sure not to miss a single point.

She tells you everything you need to know about Parmigiano-Reggiano, not to be confused with generic parmesan cheese. Its goodness depends on the origin of the milk, the breed of cow, the age, the season, and, of course, the method used to make it. Though this is not a recipe book, Marcella throws in the prize of Victor’s grandmother’s recipe for Parmigiano crostini, not to be missed.

The book is broken down by category of ingredient, including “Produce,” “The Essential Pantry,” and “Salumi,” with individual chapters devoted to classic Italian ingredients such as artichoke, eggplant, and tomatoes; pasta, risotto rice, olive oil, Parmigiano-Reggiano, and red wine vinegar; prosciutto, pancetta, and lardo, and a whole host of other products.

For those who live in locations in the U.S. where Italian ingredients are not available in the same way, just as I did in France, the book includes a fairly exhaustive list of online suppliers of good-quality ingredients with precise indications of what to order from whom.

Count on reading the book from front to cover in one or two sittings, and then keeping it on your kitchen shelf for easy, repeated reference, as you might do with a prayer book. As with all of Marcella and Victor Hazan’s collaborations, there is never an extraneous word, sentence, or idea, so you’ll want to read the important passages numerous times.

Like a yogi, Marcella repeated the same “postures” over and over, meditating upon the ingredients, seeking the truth in them with a focused faith and methodical effort. As a result, Ingredienti reads much like a text written by a spiritual master in old age. It is concrete proof of her dedication; it is the wisdom of years lived in perfect harmony with food, based on her immeasurable knowledge and intimate relationship with ingredients, but also on an almost spiritual reverence for their integrity. It is, indeed, a testament of Marcella and the truth she sought by going to the essence of every foodstuff she touched, and of the truth she attained in her reasoned, scientific manner.




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Quintessential France: Château du Marais

Published by Tuesday, June 14, 2016 Permalink 0

Quintessential France: Château du Marais

by Jonell Galloway

Château du Marais, castle of the marshland, Essonne 91, France, Talleyrand












It’s built in a marsh — thus the name, Château du Marais — and the water you see in front is the overflow from what you call the plan d’eau in French, meaning literally “water plane,” which is basically a mirror lake. As soon as there is sun, you can see a silvery reflection of the house, and sometimes the clouds, in the water. I lived in a bit of this house for 18 years. Because the little lake and the house are almost at the same level for the sake of aesthetics, and because the house is built on filled-in marsh, it takes very little to flood it. We always had our rubber boots ready and many the time I had to walk through knee-deep water and across the courtyard to get out. We’d park our cars on higher ground and wade to them if we truly had to go somewhere outside our little world. It was like being a princess locked inside a castle, except I wasn’t a princess. Maybe that’s why I sometimes feel peas under my mattress.

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On The Marcella Hazan Trail

Published by Monday, June 13, 2016 Permalink 0

On The Marcella Hazan Trail: Paschal Lamb or Abbacchio alla Cacciatora

Publication of Marcella’s last book, Ingredienti, on July 12, 2016, translated and edited by Victor Hazan

by Madeleine Morrow

At Easter Rome is bursting with pilgrims. They gather from across the Catholic globe and descend on the Eternal City like flocks of birds returning from their wintering grounds. Nuns cluster like crows, standing in line for the wonderful gelato, then swish down the narrow streets, rosaries jostling against coni.

I too visited Rome at Easter on a pilgrimage and, while my quest was corporeal, it was no less spiritual, for I had come in search of the Paschal Lamb. I wanted to cook Abbacchio alla Cacciatora. This dish of early spring lamb can only be prepared during a few short weeks as the lamb required is but one month old. The Italian sheep are a smaller breed to those farmed in the UK and, consequently, the lambs are smaller too. At their tender age, the lambs have only drunk milk. The thigh bone is no longer than that of a chicken drumstick. The meat is tender beyond description.

I discovered this dish while searching for recipes to prepare on a family holiday in Rome — as the old adage suggests, “when in Rome do as the Romans do.” My chosen recipe was from Marcella Hazan’s The Classic Italian Cookbook, a treasure trove of Italian cuisine. She describes the dish as a celebrated Rome speciality, which suggested to me that to cook it in Rome was imperative.

the classic italian cookbook marcella hazan italian cooking recipe book food Victor Hazan Ingredienti














On the morning of our anticipated feast, my family set out early for the Campo de’ Fiori where I expected to find the full list of my ingredients, as the market stalls and small shops surrounding the square sell every culinary delight one could need for a happy life. On arriving at the Campo, my young sons were immediately intent on securing football shirts before my attention was diverted. For the princely sum of 10 Euros apiece, they each walked off in a “fake” footie shirt bearing the name of Totti, Roma’s favourite son. Their attire had a magical effect as they were soon patted on the head and smiled at by every man we passed, from the local stall owner to the guards in the Vatican! The universal language of football and the passion it evokes is at least equal to the glories of cuisine amongst Italian men. Perhaps the food served up at the Stada di Roma is an improvement on the hotdog and chips ubiquitously sold to English football fans attending a game on home turf.

But what of the lamb? The Campo hosted a butchery stall where I explained my mission. The butcher set about chopping up the meat of tiny carcasses, not a sight for the squeamish or sentimental nor for vegetarians or the virtuous. The meat was delicately wrapped in greaseproof paper and settled in my shopping bag. I set off for the Salumeria in search of salted anchovies. The Italian delicatessen was an Aladdin’s cave filled with oils, vinegars and relishes of every kind. Huge hams formed a sculptural installation on the ceiling. Tiny tins contained exotic ingredients. There was an array of pancetta, prosciutto and other meats, fresh pasta of every hue and flavour, pesto and parmesan wheels, an endless store of delights to bring a rush of excitement to the most jaded palate.

cesaro eating abbacchio romana













The customers discussed their requirements with the shop assistants who acknowledged the importance of every purchase and handled the food courteously, each item wrapped with care. My request for salted anchovies led to a debate between two assistants as to which anchovy would be better suited to Abbacchio. A third joined in and asked to see my recipe which I had removed from my bag to check on whether any guidance was offered by Ms. Hazan herself. He shook his head gravely and announced to my fellow customers that he had never prepared Abbacchio in this way and that, in his opinion, the anchovies had no place in the dish. I decided to have the casting vote and soon 10 anchovies were laid out. My shopping trip gave slow food a new meaning. Every ingredient was deliberated over, the assistants presented as specialists in their field who contribute their knowledge to enhance the food that will end up later on your plate.

salt-packed anchovy creative commons photo serious eats












Although described as a dish that is slowly pot roasted, the cooking time was surprisingly short due to the tenderness of the meat. The lamb was browned in batches. Then salt, pepper, chopped garlic, rosemary and dried sage were added before the meat was dusted with flour. Once the meat had been turned and it had darkened, the vinegar was added. The recipe does not specify what sort of vinegar to use but I think that balsamic adds great value to meat and so in went more vinegar than seemed sensible. The aroma that filled the kitchen at that moment was exquisite and the gathering guests were drawn to the tiny galley to discover the source. The anchovies were mashed and added at the end of cooking, giving the sauce a salty punch.

Within an hour we sat to eat on a terrace up above the city, the weather warm enough, even on an April evening, for al fresco dining. The Chianti flowed and the conversation was convivial but it was the lamb that stole the show. Meltingly tender, the meat was basted in its sauce which married the sweet balsamic and salty anchovies with the garlicky back note of herbs. A simple accompaniment of fave alla romana was served. It is true that food is best enjoyed when much anticipated and I had been waiting all day. It was declared by many as the best lamb they had ever eaten and who am I to disagree? Even the football shirts proudly bore the stains of a meal well savoured.

The Abbacchio grows ever more delicious in my memory as the years go by, tormenting me with the knowledge that I cannot recreate it in my own kitchen. Perhaps I too will have to make an annual Easter pilgrimage to Rome. As for the football shirts, they unravelled on their first wash and Totti will someday be sold to a rival team. In a world where everything is transient and football heroes are fickle, my sons are learning that when it comes to food, some things don’t change and old traditions can always be relied on to provide enduring pleasure


Madeleine Morrow is a freelance food and travel writer based in London and writes for several newspapers based in the U.S. and in South Africa. She also has two blogs. Kitchen Journeys ( has a focus on travelling with family in search of culinary adventure. It also covers restaurants reviews in London. From The Healthy Heart ( has a focus on lowering cholesterol through eating delicious food. 


From the publisher Simon and Schuster’s website:

When Marcella Hazan died in 2013, the world mourned the passing of the “Godmother of Italian cooking.” But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients—Ingredienti, coming out on July 12. Her husband and longtime collaborator Victor Hazan has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi, resulting in this new book.

Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements of Marcella’s classic meals. Organic isn’t necessarily best, boxed pasta can be better than fresh. Marcella’s authoritative wisdom and surprising tips will change the way you cook. Her clear, practical guidance in acquiring the components of good cooking is helpful wherever you choose to shop—in supermarkets, farmers’ markets, specialty food stores, or online.

Based on sixty years of almost daily visits to the market to choose the ingredients of that day’s meal, Ingredienti is a life’s work, distilled—an expression of Marcella’s judgments, advice, and suggestions. Uncomplicated and precise, this volume will be essential to home cooks eager to produce meals in the same delicious style Marcella was the first to introduce to America.


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What to Eat in France: Pain du Moulin

Published by Thursday, June 2, 2016 Permalink 0

What to Eat in France: Pain du Moulin, or “bread from the mill”

by Jonell Galloway

My adopted hometown of Chartres is in the Beauce region, the breadbasket of France. Large, flat wheat fields surround the single hill of Chartres, topped with the most beautiful Gothic Cathedral in the world. You can see the cathedral for miles when driving across the fields, and a quite magical view it is, its spires dominating the flat farmlands. No wonder people have been making pilgrimages here for at least 5,000 years.

Chartrains, as we call the people from here, come from the land. Everyone in the region has a farm or has family who owns one, and because of the abundance of grains of every kind — wheat, barley, corn, rye and many more — grains are an integral part of the local diet.

This traditional recipe is referred to as “bread from the mill,” but no one knows the exact origin of that name. In the past, the Beaucerons (the inhabitants of the Beauce region), of Celtic and Druidic origins, ate this on the Jour des Morts, the day of the dead, which fell on November 2 after All Saint’s Day, when the living were said to communicate with the dead, when tombs and graves were said to open so that the world of the visible and invisible could intermingle for a short period.

Pain du moulin / bread from the mill, French recipe from Chartres/Beauce, France

Early in the morning of November 2, local bakers made pain aux morts, or “bread to the dead” (this could even be translated in a more ghoulish manner, “bread (made from) the dead”), out of flour and milk, for a traditional 10 a.m. breakfast before going to the cemetery.

In the nineteenth century, the church decided that All Saints Day sufficed and such pagan customs were more or less done away with. Beaucerons continue to eat this bread during the All Saints celebrations, however, calling it “bread from the mill” instead of “bread to the dead.”

I often serve this recipe with apéritif, but it can also make a vegetarian dinner, and can, of course, be eaten year round.



Pain au lait, French milk bread, Chartres/Beauce, France

pains au lait or 3-4″-long milk breads
6 cups milk
3 eggs
1 1/2 cups Swiss cheese or similar, grated
Cooking oil
Kitchen string


  1. Cut the bread in half lengthwise.
  2. Use a spoon to scrape the crumbs out of the crust, taking care to leave the crust intact, and put the crumbs in a bowl.
  3. Pour milk over crumbs and mix.
  4. Add the eggs and the grated cheese and mix well.
  5. Fill the crusts with the bread crumb mixture.
  6. Use kitchen string to tie the bread halves together.
  7. Heat cooking oil in a deep pan or fryer. When the oil starts to bubble, drop in the bread and cheese preparations.
  8. Cook until golden brown.
  9. Drain on paper towels and serve immediately while hot.


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Book Review: The Portable Feast

Published by Tuesday, April 26, 2016 Permalink 0

Book Review: The Portable Feast, by Jeanne Kelley

by Jonell Galloway

The Portable Feast: Creative Meals for Work and Play is the first cookbook I’ve read by Jeanne Kelley and I’m already a fan. It’s rare to find a cookbook that is both doable and in pace with the times. We all buy more pre-prepared food than we’d ideally like to. It is undoubtedly less healthy and more expensive, but in a fast-moving, do-too-much society it suits our needs. Carryout food also produces an inordinate amount of waste in terms of packaging. These recipes encourage wholesome eating for people on the go, dishes we can make ahead and take to work or school, on an airplane or a picnic, without producing waste, because Kelley also explains how we can equip our kitchens with reusable containers and gives us the names of manufacturers, making it all easy. The recipes are easy to follow and when she lists ingredients that might not be available all over the country, she takes care to suggest substitutes. This is the perfect gift for millennials or for anybody who is health-conscious, a bit taste-adventurous, and on the move. No more need to buy carryout, nor to feel guilty about not cooking. You’ll tantalize your taste buds, be healthier, and pollute less.

The Portable Feast: Creative Meals for Work and Play, cookbook by Jeanne Kelley, published by Rizzoli, April 12, 2016.

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A French Cook in Venice: Sea Bass and Potatoes

Published by Wednesday, March 23, 2016 Permalink 0

Venetian Hours: A French Cook in Venice: Sea Bass and Potatoes

by Jonell Galloway

In France, many a festive occasion is highlighted with sea bass. And since France and Venice are first cousins once removed, it turns out to be rather the same in Venice. A big fat bass is considered a treat.

Both places make sea bass in a salt crust, which is perhaps the cooking method that best preserves the juices, but when you have a nice wild one, which is rare enough these days, it will stand up to roasting.

jonell galloway holding wild sea bass venice italy photo by Alexandra Korey //

I got inspiration for this recipe from a traditional Venetian recipe called branzino con patate et olive, or sea bass with potatoes and olives, in which they cook the bass on a bed of thinly sliced potatoes. One finds it in the better restaurants, but rarely in the touristy ones, perhaps because it’s time-consuming, although not difficult.

I’m wild about vegetables, so I added the sun-dried tomatoes, which add not only color, but a deeper flavor and more texture, an idea I got from Hosteria Al Vecio Bragosso near San Apostoli in our neighborhood of Cannaregio. The baby Swiss chard is also my addition.

bietola baby swiss chard venice, italy, French cook in Venice














Sometimes I add olives, sometimes not. Other times, I add capers, and other times both. This partially depends on whether the bass is wild or farmed. The farmed ones lack full flavor and these additions add some life as well as contrast to the dish. Onions can also add spark, especially to a farm-raised bass.

As always, my French touch means that I add a bit more wine than the Venetians. I do like my sauce. After all, that’s what life is all about, isn’t it?


Wild Sea Bass, Venetian Hours, The Rambling Epicure, French cook in Venice


Serves 4

Whole sea bass, wild if possible, cleaned and scaled, about 3 lbs. or 1.5 kg
4 large potatoes, scrubbed but not peeled

10 sun-dried tomatoes, chopped finely
1 large onion, thinly sliced
Parsley, chopped coarsely
2-3 cups white wine
4-5 branches of fresh rosemary
Olive oil
One bunch of young Swiss chard or 
Salted capers
Black olives (optional)
Salt and pepper to taste
Heavy metal roasting pan

Click here for a conversion chart.

  1. Preheat oven to 425°F / 220°C.
  2. Thinly slice the potatoes.
  3. Pour 2-3 tablespoons of olive oil into the roasting pan. A broiler pan or heavy roasting pan is perfect.
  4. Place the potatoes and sun-dried tomatoes in the pan, in a single layer, turning them to evenly coat them in the olive oil.
  5. Salt and pepper to taste.
  6. Place in oven, turning every 5 minutes and adding oil if they start drying out. Cook until the potatoes start to feel soft, but firm, when pricked with a knife or 15-20 minutes.
  7. Remove the vegetables from the oven. Turn carefully in the pan juices.
  8. Evenly distribute the onions, parsley and branches of rosemary, setting one branch aside.
  9. Place the sea bass on the bed of potatoes. Insert one branch of rosemary in the cavity.
  10. Salt and pepper to taste.
  11. Add one cup of white wine to the bottom of the pan.
  12. Place in the oven and lower the temperature to 400°F / 200°C, adding more white wine every time it evaporates and turning the potatoes each time. This prevents the potatoes from sticking and rehumidifies the sun-dried tomatoes.
  13. After 15-20 minutes, use a metal spatula and check whether the top of the fish is cooked by carefully trying to lift it off the bone. It is important to use a metal spatula because it “cuts through” the fish; a rubber one is thicker and might mangle the flesh. If it can barely be lifted away from the bone, the top is nearly cooked, so remove the pan from the oven and carefully turn it. You may need two heavy-duty spatulas or utensils to do so because of the weight.
  14. Return it to the oven for another 15-20 minutes, checking it in the same manner using a metal spatula to see if it is cooked, and adding white wine as necessary.
  15. When the fish is fully cooked — just enough to lift it off the bone — lay the leaves of chard over the fish and vegetables and return to the oven for 1 minute, just enough to wilt it.
  16. Remove the baking pan from the oven and turn the chard in the rendered juices. Filet the fish; it will usually be possible to simply lift it off with a metal spatula.
  17. Serve immediately.
  18. Serve salted capers as a garnish.
  19. Serve any white wine left in the pan as sauce.

Tip: If you hesitate about adding this much white wine, you can substitute half of it with freshly squeezed orange juice. The exact cooking time of the sea bass varies depending on the thickness of the fish, thus the importance of using the spatula technique. There is no need to add lemon when serving, since the white wine gives an acidic edge. You can also use turbot for this dish; follow the same steps, but because it is not as thick as bass, the cooking time will be less.






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