Name: Mara’s Broccoli and Scallop Pasta Sauce (Il Sugo di Cappe Sante e Broccoli di Mara Martin)
Yield: Enough sauce for 1 pound of pasta, making 6 satisfactory servings
Cuisine: Venetian
Ingredients: ½ cup finely chopped onion; ½ pound scallops, preferably bay; ½ cup butter; 2 teaspoons fresh thyme; 1 pound broccoli; Salt; ½ cup freshly grated Parmigiano-Reggiano cheese; chopped hot chili pepper, ⅛ teaspoon or to taste

Preparation info

Enough sauce for 1 pound of pasta, making
6
satisfactory servings

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Mara Martin is one of the most precious friends I have gained through cooking. When she and her husband Maurizio were teenagers, they borrowed money to buy Da Fiore, an old wine bar in Venice, and proceeded to transform it into one of Italy’s most sought-after seafood restaurants. They had no professional experience of food or of any other kind, but they had taste, cooking’s principal root from which all other qualities germinate.

Ingredients

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Ingredients

Method

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