The culinary world lost an Italian legend last September, chef and author Marcella Hazan, who was widely considered "the mother of Italian cuisine." And one of her signature preparations, busara-style pasta sauce, will now serve as a catalyst for chefs to remember her influence for generations. Busara-style means "thrown together," leaving a lot of room for creativity. In Hazan's honor, on April 15 restaurants across the country will be serving their own versions — which is heavy on the lobster, wine and tomatoes.
In New York, try the dish at SD26, Salumeria Rosi, Boulud Sud, Manzo and Giovanni Rana Pastificio. A percentage of the proceeds will benefit The Marcella Hazan Scholarship Fund at NYC's International Culinary Center, which sends culinary student to her home region, Emilia-Romagna, for intensive study of Italian ingredients and techniques.
So how do you make it? Throw together some tomatoes, onions, garlic, wine, parsley, peeled Italian tomatoes and lobster or prawns. Here's a recipe. You can read all about the fund on the ICC's website, and don't miss this video of the late chef making gnudi with April Bloomfield on the PBS series Mind Of A Chef.
More Italian food on Food Republic: