Class is in session.
In countless braises, Marcella uses a base of onions, celery, and carrot, along with a bay leaf or two, as the main seasoning for the dish. Without the distraction of other herbs or strong spices, bay leaf gets a chance to shine, providing a delicate base-note of flavor that's surprisingly addictive. Now I throw in a bay leaf whenever I'm making a long-simmered sauce or stew—and I leave the other seasonings out.
, tossed on top of grilled meats. But their aggressive punch can be a little too much sometimes. Just one little trick I learned from Marcella makes all the difference. Soak those onion slices in cold water for 5-10 minutes, and then gently squeeze the onions to release their milky liquid. Boom: Now you have mellowed raw onions that will play nicely with others.
Instead of adding pasta water, Marcella was always an advocate for cooking your sauce until its concentrated savoriness was revealed. But how do you know if your sauce is done? Don't watch the clock. Instead, do what Marcella suggested, and look for the moment when the oil or fat begins to float free of the sauce, concentrating in streaks or pools on its surface.Unlike many restaurant chefs, Marcella had no need to embellish her dishes.