In her last book, even the arch-traditionalist Marcella Hazan said that making egg pasta dough in the food processor is fine. She was finally acknowledging what home cooks and restaurant chefs had probably been doing for a long time, but it was also testament to her intelligence: food and cooking must evolve to stay alive. It would be foolish to ignore that cooking is an ever changing reality that resists being imprisoned in dogmas: we do not eat, cook or think about food one year for the other.
As much as I love traditions and traditional food, I am also very open to “new ways” in the kitchen, as long as they make my life easier and/or my food better. The pressure cooker is a good example. Continue reading
A typical example of cucina degli avanzi, leftovers cooking. I had some leftover mussels from the night before (cozze alla marinara, mussels cooked in a tomato, parsley and garlic broth) and, on the spur of the moment, I decided to transform them into a rice and mussels dish, for supper. 
