As I have related in the introduction to Assunta’s Beans, during his last bachelor year my husband lived in a villa on a hill that overlooked Florence. The villa’s housekeeper, Assunta, had a husband, Pasquale, under whose tutelage
Pinaroli is not a variety that is brought to the produce market, and I have never had it since. When I began working with portobello mushrooms, and found they had more flavor than the cultivated white button ones, I thought they might be susceptible to the breading and frying method I had seen
The more than 45 years that have passed since I had
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