Daily Loaf

Linguine with a pink shrimp sauce
From Giuliano Hazan’s Thirty Minute Pasta.
(Read our interview with Giuliano Hazan.)

This is a very elegant sauce that is traditionally served with seafood-filled ravioli. A portion of the shrimp are chopped very fine, giving the sauce a consistency similar to meat sauce. Parsley at the end adds lightness and fragrance.

Serves 4

Ingredients:

¾ pound large shrimp
2 medium cloves garlic
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
½ cup dry white wine
Salt
Freshly ground black pepper
1 pound linguine
6–7 sprigs flat-leaf Italian parsley
1 cup heavy cream

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Tagliatelle with chickpeas
From Giuliano Hazan’s Thirty Minute Pasta.
(Read our interview with Giuliano Hazan.)

One of the restaurants we enjoy going to when we are in Valpolicella, the wine country outside of Verona, is Alla Rosa Alda, in the tiny hilltop town of San Giorgio. One of their specialties is a pasta dish they call “tagliatelle embogonè” in the local dialect. It is homemade egg noodles with a sauce of fresh cranberry beans. When I was growing up, my mother made a soup with chickpeas, tomatoes and rosemary that I loved. Taking inspiration from Alla Rosa Alda’s dish, I’ve adapted that chickpea soup here, into a pasta sauce that is now one of our favorites at home.

Serves 4

Ingredients:

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It would be easy to paint Giuliano Hazan’s success as an appendix to his mother’s career. Marcella Hazan penned the seminal Essentials of Classic Italian Cooking, which Jeffrey Steingarten predicted would “become the essential Italian cookbook for an entire generation.” He was right.

But it wasn’t — quite — his mother’s name that allowed Giuliano to carve out a career as a cooking instructor and cookbook author. Although this Sarasota resident has won multiple awards for both his teaching and writing, instructed thousands of people in the art of cooking at home, and has become an authority on Italian cuisine in his own right (Giuliano Hazan’s Thirty Minute Pasta hits shelves next week), he never planned on a life in the kitchen.

“I GREW UP eating well,” Hazan explains, “but I didn’t really start cooking until I went away to college.” While an undergrad, Hazan planned to follow in his mother’s footsteps in an entirely different fashion — as a biology major. Marcella has doctorates in natural sciences and biology, and worked as a researcher before she embarked on a cooking career. That mother-son similarity — in science, at least — was short-lived.

“I was interested in theater,” says Hazan, “but I ended up majoring in French literature almost by default.” He pursued a theater career for a couple of years in Providence, R.I., but barely got his feet wet before he stepped back into the family business and started teaching cooking classes of his own. It was familiar territory after spending some of his teenage years assisting at his mother’s cooking school in Italy’s culinary capital, Bologna.

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