Is this woman the Italian Julia Child & can I master her legendary tomato sauce?

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This is Marcella Hazan's Famous 4-ingredient tomato sauce with homemade potato gnocchi from Essentials of Classic Italian Cooking. Buy it here: amzn.to/3Cvp5LY
Two other Gnocchi videos I've made:
Jamie & Julia: • Is this Julia Child's ...
Jamie when he was 12 years old: • Gnocchi: Pillowy Potat...
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#italian marcellahazan #antichef
Recipe:
Tomato Sauce with Onion & Butter:
2 pounds fresh, ripe tomatoes or 2 cups canned imported Italian plum tomatoes (with their juice)
5 tb butter
1 medium onion
salt
Potato Gnocchi
1.5 pounds boiling potatoes
1.5 cups ap flour
parmesan cheese

Опубликовано:

6 сен 2024

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Комментарии : 773

@spiderine1prime Год назад

If you want to extend Jamie & Marcella beyond six episodes, I don’t think anyone would mind. She really is the “Italian Julia Child” and she deserves an entire series on her own. Just sayin…

@gerardacronin334 Год назад

Yes please!

@LeilaleilaZ Год назад

I would devour a whole series of this!!

@julioantequera541 Год назад

Yess

@karenholley8356 Год назад

Jamie and Marcella, the full-course series! We want to see it all!

@blueeyedbehr Год назад

i totally agree, and hope you will try more of her recipes.

@bakersbooks Год назад

Ricers/food mills are the bane of my existence-I worked in a donut shop where we had to rice five pounds of potatoes every morning for the following night's dough. Also, I'm adding my vote to the commenter who said they'd be up for more than six episodes with Marcella. She's got a lot to teach!

@2degucitas Год назад

Potatoes in donut dough. Interesting.

@Imbatmn57 Год назад

@@2degucitasthere's potato rolls too, its just a useful starch.

@JRiddelle Год назад

@@2degucitas There's a semi-well known American donut chain called "Spudnuts" that specifically makes donuts with potato flour instead of regular flour. Honestly they turn out really good.

@ivyrose779 Год назад

Spudnuts are soooooo good!!! We used to have one in my town and I’ve missed it ever since they left.

@RomeoandJuliet55 Год назад

Seeing clips from older videos really shows how much you have learned as a chef, congratulations on your progress Jamie

@yeeahitskayla Год назад

Anyone else so proud of how far he’s come with his cooking?? Makes me want to start making more meals at home. Also the name I thought of for the food mill is Millie. Millie the food mill.

@elegancebythemile Год назад

This sauce has been a staple in my kitchen for years!! It’s a crowd pleaser, so easy, and so quick. It does taste better with fresh tomatoes, but I don’t ever even mess with all that. I just use a can of whole peeled San Marzano tomatoes and mash them in the pot as they cook

@julieg46 Год назад

Yeah, whenever we buy canned tomatoes, we check furtively over our shoulders to see if anyone is watching then put like...every can of San Marzanos they have in our cart.

@liger04 Год назад

@@julieg46 I'm pretty sure that's the norm where I live. A lot of places insist they sell San Marzano tomatoes, but they never have them in stock, so they encourage stocking up. I mean, it's good so it's not like I wasn't going to buy a bunch...

@radishfest Год назад

I've still got some canned San Marzanos and this sauce seems too nice not to make, would you recommend taking the seeds out with a sieve? I don't have a ricer. SMs are supposed to have less bitterness in the seeds anyways... is it worth the (tiny) extra step?

@julieg46 Год назад

@@radishfest I'm just a regular home cook, but I do have a sensitivity to bitter flavors, and we've never bothered taking seeds out of a can of San Marzanos and I've never noticed any bitterness in our red sauce.

@radishfest Год назад

@@julieg46 thank you! Definitely making this sauce today 🙂💜

@smz5302 Год назад

I bought the food mill attachment ("fruit and vegetable strainer") to the Kitchen Aid (aka "Silver Fox") mixer. WONDERFUL thing. In fact, I just donated my old food mill to Goodwill today. Meanwhile, I make loads of sauce with our garden tomatoes...so maybe you don't need one if you're just making a limited quantity. BTW, too many seeds in tomato sauce can make the sauce bitter. Good call!

@alexandresobreiramartins9461 Год назад

Maybe the only way I would consider using a food mill. The non Silver Fox one is too much trouble. Like the tomato shit, just puree the tomatoes (skin and all) with a blender or stick blender, and then pass them through a fine-mesh strainer.

@christopherkarr1872 Год назад

@@alexandresobreiramartins9461 Any high-powered blender (or any stick blender) will destroy the seeds and cause at least *some* to come through the strainer, and/or impart the bitter flavor compounds to the tomato prior to straining. The classic method is to pass the tomatoes through a fine mesh and make what's called passata, similar to what Jamie did here, leaving the seeds and the most fibrous flesh bits behind.

@johnbelville4566 Год назад

@@christopherkarr1872 But then why not remove and discard the seeds before cooking the tomatoes? Then you can use the immersion blender and don't have to strain them

@christopherkarr1872 Год назад

@@johnbelville4566 That's a solid point. I suppose my best answer to that is, 'because canoeing that many tomatoes is a huge time expenditure in large batches.'

@oddache4357 Год назад

You got the thingy with the holes upside down!!! Turn it!!! 😂

@alc5440 Год назад

I think I'm gonna have to try that. Word of advice on the tomatoes - if you're going to cook them anyway, canned is almost always better than fresh unless you're getting them from a farmer's market. Tomatoes, like most berries, don't ripen particularly well off the vine and tomatoes that go to a grocery store have be picked under-ripe so they don't rot on the shelf.

@1flash3571 Год назад

Uhhhh...It seems you have NEVER tasted ripe tomatoes or berries right off the vines.......

@wpc456cpw Год назад

@@1flash3571you misread i think

@histfictfan4460 Год назад

@@1flash3571 I think @collingsa has absolutely tasted tomatoes and berries at peak ripeness and is saying that anything sold at other than the farm is picked before it's ripe, over-refrigerated, and suffers in taste/quality. The problem is that if you live in certain climate zones, like NE US, you are only going to get vine-ripened tomatoes during the summer (frankly, the time of year I'm least likely to make a pot of sauce, and the best time to eat tomatoes off the vine, unrefrigerated, in all their naked uncooked glory). I've been making this sauce for years, and it's the only time I shell out for the real deal San Marzanos- in the can. The quality and flavor is very consistent, and I don't need a mill. And yes, if you are going to simmer it for nearly an hour, you won't discern the difference between fresh and canned.

@yeshummingbird Год назад

"Tomatoes, like most berries, don't ripen particularly well off the vine" ... I want to know what tomatoes you're growing. Because it's well known among Gardeners that "vine ripened" is an absolute scam, because Tomatoes are one of the few you CAN pick early and leave on your counter to continue ripening just fine, because they ripen from the inside out and DON'T stop just because you've picked them. The reason grocery store Tomatoes taste like shit is because they sell shitty varieties to begin with, that are bred for travel and stand stability OVER flavor. Canning tomatoes are rarely the same varieties and have more flavor as a result because they don't NEED to travel or be produce-stand stable. The same goes for most conventional produce stand vs canned vs frozen veggie / fruit varieties.

@1flash3571 Год назад

LMAO......You are ignorant. Why do you think there are berry farms that allow people to PICK the berries and then sell them by the pound or kilo, or per basket, etc?????? You have no freaking clue.

@evilganome Год назад

congratulations on discovering Marcella! Her recipes are amazing.

@vittoriayoung9328 Год назад

Im Italian and I can’t tell you how proud I’m of you , on succeeding on making gnocchi at your second try ( I laugh so hard 😂on your first attempt) and about the sauce yes is like the lady bf me said is a daily thing ! However if you substitute the onion with garlic and basil is way better!!!! Ciao bello!!!!

@bekindfox Год назад

Brava Vittoria, giusto! (My daughter's name is also Vittoria) 🙂

@flanamac7993 Год назад

Actually, I'm Italian, too and you really should try this sauce. It's in a class by itself. Taste it first, before you replace it. And yes, tomato with basil and garlic is very good. But This sauce deserves to be made.

@Notinnedfish Год назад

Yeah and swap The butter for olive Oil please

@iafozzac Год назад

Ma chi fa la salsa col burro?

@bekindfox Год назад

@@iafozzac gente che sta in Ammerica! ;-)

@paytondooley1895 Год назад

I generally don’t let my son watch tv or electronics, he’s 3 and loves watching your videos with me. He calls you cooking guy! Love the content.

@blakstone1 Год назад

Really looking forward to this series! I hope you'll give Creole/Cajun food a nod in a future one; I highly recommend Chef Paul Prudhomme's Louisiana Kitchen.

@Hiphop618 Год назад

As someone from New Orleans I approve this comment :) I recently made his chicken etouffee and also his pralines. I brought the pralines to work and they were a massive hit with my coworkers

@mbc65 Год назад

Oh yum! I adore gnocchi, yours look divine, Jamie! My mom used to make the best gnocchi, I wish I would've paid better attention to her recipe (in her head of course) but I also thought I'd have more time with her. She was a phenomenal cook, I miss her every day. Keep rockin', you're getting to be such a pro. 🙂

@antichef Год назад

❤️

@jessicapollie Год назад

Dude I'm literally so thrilled you're tapping into this cookbook. It's one of the best in the world! She really knows the best way to treat ingredients. I learned so much from this book. 🙌🙌🙌 Make sure you try that sausage and cream sauce mmm. And the frittata!

@jessicapollie Год назад

Oh yeah and the raw aglio e olio is crack

@beachspirit2455 Год назад

Yep, it's that look I love to see. When you are making seven different dishes to build into a final composition, the time, the money on ingredients....your expectations are: it better be damned good! But when you take some common ordinary ingredients and a small investment of time and put them together in such a way that you can't believe how good it is - that's the sweet spot. We can see it on your face. Our tomatoes will be vine ripe in about 6 weeks, can't wait to try this with heirloom home grown. Yum.

@franceneberner7524 Год назад

NOW you're speaking my language! (not so much TK) Took a one week intensive with her in the late 80s at Peter Kump's NYC Cooking School. She's a treasure. Excellent choice. A weird one - mussels and potatoes by Marcella

@Possumman93 Год назад

Let me just say I’ve made it both ways and making it with a big can of san marzanos is like 2-3x better most of the time, and so much easier. Make it most weeks, it’s so simple.

@KNPrince Год назад

Did anyone else gasp when Jamie hit the bowl and food mill making it topple over... It's amazing how invested I get while watching him in his kitchen cooking for our enjoyment!

@elizabethwalter5744 Год назад

Does anyone (or everyone) click thumbs-up before watching Jamie's videos? This ep deserves two. I would only add that Julia herself looked down on Italian cooking, which she never accepted as a true cuisine. What she saw as a lack of fine technique reduced it to "peasant food", as she called lasagna. She once made a (dreadful) lasagne a la Française on her show. It caused an outpouring of rage, was deemed a near-scandal.

@Nobody-s824 11 месяцев назад

I've made a lot of fresh tomato sauces but when I made this one I was sent to heaven. The butter and onions makes it so sweet.

@dont-tread1321 Год назад

I always use baked russet potatoes for gnocchi and add an egg and a bit of ricotta. Thats how my grandma from Naples made them ❤

@oaklakeman Год назад

I may be a Philistine but I use canned crushed tomatoes to make this sauce. It's delightful.

@prcervi Год назад

it's a lot faster too

@phiacraft338 Год назад

Thanks for the tip

@LilyAmongThorns Год назад

But then you don’t get to use all the delicious tomatoes from the garden! I have a few cherry tomato plants….maybe cherry tomato sauce? 🧐

@prcervi Год назад

@@LilyAmongThorns do you have any strong suggestions about how to stop the local insect population from ruining my tomato crop again?

@algini12 Год назад

@@LilyAmongThorns The Pasta Grammar channel here use cherry tomatoes in their simple quick tomato sauce.. Haven't tried it yet myself. She's native Italian and strict on tradition, so cherry tomato sauce is definitely a thing.

@maya-gur695 Год назад

I love Italian food so much, excited to watch your journey with it.

@LilyAmongThorns Год назад

I hope he can do a big series like he did with Julia’s recipes

@lindalou9507 Год назад

So I just put my tomatoes in a Blend Tec and puree them skins and all. Then I put the juice through a chinois that has a wooden stirrer. Got it from my grandma when I was 10 and started canning. No peeling or seeding as the mesh is fine enough to keep everything out except the tomato puree/juice. What is left in the chinois goes into my compost.

@MJDENTON Год назад

I love hanging out in your kitchen while you cook!

@MalakithSTL Год назад

i think you are using the part while the holes of the food mill upside down creating a hole space for the tomato instead of them getting pressed through

@mirandahoffman-giles9655 7 месяцев назад

That’s what it looks like to me, too. You want the “bump” part up - so convex and not concave.

@dannybrown2950 Год назад

I make this recipe in a wide shallow pan with the onions cut side down so they get really good caramelization which enhances the flavor. The pan also helps speed up the process of reducing the sauce. Great video!

@pwp8737 Год назад

time-saving hack: use dried potato flakes and flour mixed with enough water to form the dough.

@crystalrowan Год назад

Unlike Steve the processor, I think you nailed this one right out of the gate with Millhouse. :)

@onemercilessming1342 Год назад

My grandmother called that a "mouli". My mother and each I had one. Mine was used for baby food (yes, I made my own baby food for my babies), Italian tomato/spaghetti/pasta sauce, and homemade apple sauce.

@CarloAnardu Год назад

It was probably a contraction of Mulino (the italian name of the mill).

@onemercilessming1342 Год назад

@Carlo Anardu Or French "moulin". Since my family is part French, I'll go with "moulin". (Yes, "Moulin Rouge", or "Red Mill".)

@lisakalfus4706 Год назад

@@onemercilessming1342In this case, a wind mill, for grinding wheat(?)to make flour.

@onemercilessming1342 Год назад

@@lisakalfus4706 Look up the history of the Moulin Rouge.

@CarloAnardu Год назад

@@onemercilessming1342 makes sense

@nikkihayes9236 Год назад

😃👋 When the Tomatoes went flying out of Millhouse though...😂😂

@Knightowl1980 Год назад

As soon as he put the mill on the bowl I said to myself this is gonna be a disaster. I knew it was gonna topple

@nikkihayes9236 Год назад

@@Knightowl1980 💯😂 And totally relatable on my end...

@dane1981 Год назад

I've made this sauce several times and it's always delicious. The beauty of good simple recipes!

@NateHatch Год назад

They sell little gnocchi boards that have grooves and are so fast to use.

@CrowofBooks Год назад

Please make this into a series and cook more of her recipes. I'd love to see more italien cooking.

@jeor1298 Год назад

Also your mill is ridiculous and the bowl keeps rolling anyone who cans tomatoes is screaming right now 😂 loving it

@CheeseISlikeFEET Год назад

Since you are doing other "Julia Child" type chefs, let me recommended you check out Doña Petrona, Argentina's version. My grandmother and mother regularly cook from her books. She was huge in the 50s and 60s in Argentina.

@cydkriletich6538 Год назад

These looked beautiful. This is a recipe I will have to try. My favorite gnocchi was made by an Italian American friend of my folks. She just passed away at the age of 103 a year ago. I called her gnocchi “Heaven’s Little Clouds.” And your finished dish looks as if it may have been right up there with hers! ❤

@ayeshaumar5325 Год назад

I’m not Italian but I luv to cook Italian food! This is exactly the way I make my tomato sauce but with the addition of oregano n basil. It’s 10/10! ❤️

@haikuhsu Год назад

The noise I made when you knocked over the food mill was ungodly loud lol. I love it though...these real moments. I still think about when you accidentally smashed the little snail all the time, and the one time you got your apron caught in the drawer handle during your outro. Unplanned moments are the best kind!

@adelem432 Год назад

I have made that famous sauce after seeing it all over the internet, and was surprised that is was so good and so easy.

@sjmsark Год назад

Jaime and morning coffee! Fabulous way to continue this bleak overcast day in Los angeles! Buongiorno!!

@lauralittlemark4079 Год назад

oh gnocchi al pomodoro, they looked gorgeous, I almost smelled them here in Italy! Well done Jamie!

@mandyb7277 Год назад

I’ve said it before but I’ll say it again; I love when you hear sirens and say “I hope everyone’s ok.”

@remoschramm Год назад

Mr. Miller the mill is called "flotte Lotte" or "Pasiersieb" in Germany

@stuartmachir Год назад

Marcella Hazan is a great call. Looking forward to seeing what you cook up!

@injectilio Год назад

I haven't laughed this hard during an episode in a long time.

@DanInMUC 11 месяцев назад

I couldn't wait for you to take on some Italian cookbook! I'm Italian and I'm not ashamed to admit I had never heard of Marcella Hazan before, but you got me curious and I think I'll buy her book. Anyway, welcome to Italian cuisine, where you only need a handful of ingredients and easy peasy cooking methods to get the best tasting dishes.

@DougHoffman 9 месяцев назад

I like to call Marcella Hazan's cookbook "the last Italian cookbook you'll ever need." Her meatballs are amazing. You need to try her ossobuco. Same for her eggplant parm (although I've simplified it over the years). Her tomato sauce is superb. I also use the Romas, they work just fine. I add some tomato paste at the very end because the one thing that's inferior about this sauce is the color -- I want my tomato sauce to look red, dammit. And I also like the extra kick of tomato flavor. BTW the food mill is unnecessary if you have an immersion blender.

@steveolson2095 Год назад

I love that damn tape measure. I have the exact type in my kitchen junk drawer but I never use it. I use a broken yardstick instead from a defunct furniture store. Forget the food mill Jamie, name the tape measure!

@danielsantiagourtado3430 Год назад

9:16 Your sheer joy is infectous man!😊😊😊😊

@karenholley8356 Год назад

Jamie, I love that you seem to have found your niche and moreover, it appears that you love what you do! Rightly so, because you do it so well while entertaining your audience! It's got to be a great life!🥰

@cinemaocd1752 Год назад

This is my most loved cookbook of all time. I learned to cook from it. She breaks everything down in simple steps. I love it so much. This was the recipe that converted me. My son is 17 and he can make this (and often does).

@christinewarnaar-bates3494 Год назад

I have an old loved cookbook as well - one of the first Canadian Living cookbooks - a 100% success rate with their recipes. It makes such a difference with a well written cookbook. It’s a skill

@LilyAmongThorns Год назад

@@christinewarnaar-bates3494 I’ll search for this, thank you❤️👍🏼

@elishusterman6689 Год назад

I've made this sauce quite a few times and it's always fun to see someone discover it! I'd also give her bolognese sauce a look, it's a classic as well.

@blueeyedbehr Год назад

the recipe that made me notice her was "sausages and cream sauce" page 201, when my husband made it for me, after we'd bought the book for a whopping $3.00 from the garage sale across the street. i've made it many times since with different types of sausages, and it is always delicious.

@yvonnesantiago7637 3 месяца назад

I have given Marcella Hazan’s book to several family members. I make her sauce with Cento canned whole tomatoes and add fresh basil at the end. Turns out great. It is such a delicious and easy sauce. Your enthusiasm and can do attitude are so great.

@anotherblonde Год назад

In Egypt they grate the tomatoes, leaving just the outside skin rather than all the hassle of boiling then skinning

@danielsantiagourtado3430 Год назад

3:06! More names for Jaimes kitchen yay! Welcome to the gang milhouse!🎉🎉🎉🎉

@AuhidaChowdhury 9 месяцев назад

That method of adding grooves to the gnocchi is an absolute game changer! Thank you, Marcella! 😊

@hopeisdope5618 Год назад

I’m Italian and this is basically how we make sauce everyday, well except for the food mill part lol!

@Eulangelo Год назад

ur not italian lmao ur a basic american

@liart6219 Год назад

I’m not Italian but living in Italy for decades , and yes , everyday cooking. Except the food mill. 😊 , but yes to a potato press, if not just mix and cook it.

@lilbatz Год назад

The only fussy thing my Italian Auntie owned was a ricer.

@D8271 Год назад

help me out here, when i use onion in my sauce, it makes it heavy and greesy...but i fry it is that the reason? made sauce simillar to this one with cloves of garlic and basil or parsly...looking foreward to your new series, jamie!

@crystalrowan Год назад

@@kaylafon9718 I second this question. I've always hand crushed my tomatoes but that's because 99% of the time I'm using canned San Marzano tomatoes for my sauce. Now I'm wondering what the traditional method is.

@danatmatchvox Год назад

the best book for those of us who have travelled and lived in Italy...her stuff is great

@13soap13 Год назад

Glad to see you introducing Hazen. I have several of her cookbooks. Her recipes are wonderfully understandable and non-complicated for an average family kitchen. This recipe is especially wonderful with garden-fresh tomatoes. And here's a little secret: many Italians use butter, not olive oil, in their sauce/gravy. It's a no-brainer and a game changer. Many Italians scoff at this recipe... LOL ... I hope one day you will consider showcasing Jeff Smith. He taught many American generations and ethnicities how to cook! You are still young. Build a kick-ass cookbook library. Always fun to peruse ...

@Boudleaux Год назад

While Jeff Smith did teach us all a lot, maybe Jamie should do a little research on him before featuring his recipes on his channel. :)

@13soap13 Год назад

@@Boudleaux I am well aware of Jeff Smith's life. Perhaps you know more than most of us? Lots of accusations and lawsuits ... no actual "convictions." Settled out of court. Regardless, his immense influence on American cooking can not be disputed. Nor should it.

@Boudleaux Год назад

@@13soap13 I didn't say I knew more than anyone else. I don't. I am just saying perhaps Jamie should do some research on Jeff Smith and make up his own mind before featuring Jeff Smith on his channel. That's all.

@evewood8536 4 дня назад

I’m one of your newest binge watchers! I’ve been watching every evening for the last week. I made these tomatoes today with a pan seared salmon. I’ll be making this dish regularly for the rest of my life.

@todo9633 Год назад

The second those tomatoes spilled on the counter at 3:25 I was yelling at the computer "NO JAMIE, THE TOMATOES ARE HOT JAMIE!"

@fegato2 Год назад

As an italian guy, hearing "gnocchi" pronounced correctly instead of g-nocchi is very refreshing and satisfying!

@EctoBabble Год назад

she looks almost exactly like my italian grandma omg - and tomato sauce - bringing back so many memories

@jaoc4283 Год назад

Oh I love the sounds of NYC. After moving away I used to have conference calls to just hear the sounds of the city. Gnocchi are wonderful. Congrats

@cleoc6698 Год назад

everything is coming up millhouse.....or at least millhouse is coming up millhouse. Perfect name 10/10

@sonia_rose Год назад

She is one of my favourite!

@Jannemann Год назад

Where I come from - which is the far west of Germany - the food mill is called "Flotte Lotte" which loosely translate to "fast Charlotte". Lotte is an abbreviation for Charlotte. So, there's your name for it ! 😁

@Okiepharmer Год назад

Patti Jinich has a recipe for alphabet soup. It’s a beautiful tomato broth soup (like fideo), and I thought I wasn’t a fan of tomato. Fresh tomatoes cooked down are so incredible. I’ll try this tomato sauce next weekend.

@ilunga146 Год назад

I use a 28 oz. can of Cento whole tomatoes 90% of the time. Not even San Marzano, though they sell those, too. I'm going to make some tomorrow, which I'll eat with cappellini or cavatappi (De Cecco).

@deanc8458 Год назад

The clap back in the middle of the video was ICONIC

@benniboop752 Год назад

I learned about her watching one of the chef shows on Netflix. I love love her simplicity & affordable approach for this delicious sauce, which became integral the last few years for us. We used canned tomatoes, an onion, butter & a blender (+seasoning 😊)

@helenmears6178 Год назад

My fab sister in law lives in Rome & she pronounces it Gnyokki ! She's just been here in England & made some for my mum in law, it was amazing, little pillows of loveliness.

@charleswray404 Год назад

Reading about her education and handicap she is an inspiration. Cannot wait to try her recipes.

@MadameX_ Год назад

Yum! One of your simplest recipes to date. Marcella is a lot less fussy than Julia. I’m so happy to see butter added to the sauce-that’s what I do!

@tompkinscasey Год назад

Her book is fantastic. I always go back to her sausage with caramelized onions, peppers, and tomatoes.

@kevinpaulin7690 Год назад

“I should’ve just picked up a ricer” Lesson learned, my friend ❤

@Sund3v3 Год назад

Love seeing the older videos and how much you have progressed while also retaining all that wonder and curiosity and chill vibe. It gives me joy

@luvzdogz Год назад

Just needs fresh basil. Looks delicious!!

@KarynHill Год назад

I used to only make a long, complicated tomato sauce. Then not too long ago, I just wanted some spaghetti and tomato sauce and had no time to worry over a sauce, so did something very similar. It was fantastic! I'll still make my complicated sauce sometimes but mostly, I'll do the simple and quick one. Except next time, I'll do it the way you did here. And maybe I'll make some gnocchi soon!

@maureenhewett333 Год назад

The beauty about Marcella's sauce is that it is perfect as is, but also is a great starting place if you want a more complicated sauce. It's a great recipe every cook should have in their back pocket.

@deniseg112 Год назад

Gnocchi one if my all time favorite foods. My mother used to make them.

@evmcelroy Год назад

People eat the onion by itself with bread. Delicious..

@ricoeurianist Год назад

Marcella rocks! Her trout in orange and vermouth is an amazing dish (although we grill the fish rather than frying them).

@christinewarnaar-bates3494 Год назад

You’ve just convinced me to get her cookbook. Thanks!

@leightennison6950 9 месяцев назад

That sauce is so good & so easy. I usually make it with a can of whole tomatoes & then sometimes use an immersion blender on the whole thing- including onion. Delicious & light.

@MygirlsGJPB Год назад

As a half Italian ( with an Irish mother) the wonderful Italian recipes! passed away with my paternal grandma. So now your cooking my comfort food

@Valhayden-ju7xt Год назад

I'm sorry, I love everything that you do!!! I found out on PBS before any one on PBS, I'm 58yo. Rock on Julia, you are still my hero

@natalieogren5138 Год назад

Please please please a FULL series of this!!!!❤

@dianer.9203 Год назад

Hooray! I cook from this cookbook, too! I’m so happy you are tackling this and await further videos. Go get it down! 🥳🥳🥳

@chrispiecridder Год назад

Stainless bench scrapper with a ruler on it is an amazing tool

@eat.your.vegetables.2468 Год назад

You left us hanging with that onion article. Now I want to read it 😂

@rachilita Год назад

Right!? I came to the comments like "what onion article!?" Does anyone know what he's talking about?

@TheNinnyfee Год назад

I have skipped the pasta before as well. You should really try a tablespoon full of sauce if it's really good. It's just a great experience If you are cooking outside of tomato season and the tomatoes are a little bland, you can add some pureed sun-dried tomatoes in oil.❤

@MzShonuff123 Год назад

I lived on this in nursing school. It’s good for riffing, too! I add roasted garlic and basil

@ericanundson7478 Год назад

I had this book on my Amazon Wish list for a while, will have to move it up to purchase it.

@MindaJPerez 2 месяца назад

This is truly one of the best things I’ve ever made. So grateful for your video. Thanks!

@debgeisler4568 Год назад

I bought that book in the early days of the pandemic, but haven’t yet made any of the recipes from it. You very much encourage me to at least make the tomato sauce! Looks absolutely yummy. Thank you for many hours of entertaining cooking and learning. You are a real pleasure.

@brentm7278 2 месяца назад

I love this guy because he doesn't talk to you like you're an idiot. Great job!

@gregoryblack5146 Год назад

Make her pesto by the mortar method next it’s unreal

@marylanna1386 Год назад

Excellent. I also made this sauce and it was amazing in its simplicity and I am Ital Canadian. Job well down. My mom loved gnocchi and started making them at the age of 8 for crowds of family members. Hers were a bit smaller in size and no fork hack. She made little pillows. Just as good and the sauce also sticker o them. Love your videos.❤