It’s possible to argue that the best cooking technique is that which alters as little as possible the natural character of food, and if one accepts that proposition, one must conclude that frying, when properly executed, is the ideal way to cook. It seals in the juices of vegetables, meats, and fish; it protects their texture; and it enhances their surfaces with a crisp, light crust.
In the wine bars of Venice they fry with a lovely batter that tastes good and stays crisp for hours. Particularly good with this batter is eggplant, the large kind, cut into
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