Appears in

* The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating, Marcella Hazan, Knopf, 1976.

* More Classic Italian Cooking, Marcella Hazan, Knopf, 1978.

There is no disputing Marcella Hazan’s role as the veritable queen of Italian cooking in America. It is she who has done most through her books to prove that there is more to la cucina italiana than spaghetti and meatballs and lasagne. She has successfully preached the gospel of delicate, irresistible sauces for pasta, for spectacularly good and innovative dishes like tripe with beans and swordfish with salmoriglio sauce (a simple sauce of lemon juice, oregano, and olive oil). Her sections on Italian desserts may be a bit too brief, but if you want to cook Italian in classic style, Marcella is your source.