-ls"Ei" -15:25 4: - -1 - I "mi.-- -2- :Els 1:17-iiCRAIG CLAIBORNE 2 Clip pil-?5 Clip rated Parmesan SPAGHEITI ALL ORTOLANA ai-ame this coun Mar- 0 Cheese (spaghetu With eggplant) li?-Calla HHZHII 531d>> one of mi first It 5 0 I m9dWm"3153 egg? ffiiseeirf. ld th th A111 - as SGH-42 igan VOW WHS Pasta Dugh for ravloh- mr 3 W1 of sa _se-I' qi" if-' .4 fig- *f take you for better or for worse but not Eggs ifggr and 'me 'md 1 teaspoon finely chopped garlic for lunch." Mrs. Hazan-W110 WM 5/ cu hem, cream tablespoon finely chopped parsley . - -r - it- - 'fr -.35 1- - - 55. inf; _f -. - I paflng meal of 3I?t1ChOkeS R.0ITlaIl'Stylie, 3 _p 1 to CUPS peeled, Cofed, chopped VEE- 1; _Ir -;rf $515 Hi 'ii - .F Fil.-E' an dlih ?f i 3 P1 Ck Over me chard to 'mam me 0 - i- 'Maia a i--a iz. filled with chopped chard, and En 91' leaves- D1f=iCa1'd_ topsh Stems- Hot pepper flakes to taste lr- *Ig auf- r_-55' .f - 4 rollatlne of veal for her husband one Cvek the leaves 111.3 11731519 130111115 Salted I pound spaghetti or spaghettmlrecent noon--1 auahed. Water "ffl 311% Cooked and drained- 1_ fs fe-l_ 1; *ir enough an ueeze remove - - - 'ff-_a -f -- -.-. ef 5. - -f .. Vi?f?f-" She ewlemed- excess iiquia Choi; all :eaves very fine. 1- Gut Off the ends Of the eggplant *fe 'ef -- - sichchose this apartment for one 2 th' 1 and d15CH~1'd- Cut the 93gPI3~nt 111730 qua-(fog - -- - - - -: - rgagonj He hkes 1:0 dine Itahan._S le' 5- 0111011 In two tab BSDOQIIS rgundgr Place ln a nuxing 5 1 wr: . I . _Ig which means comlng home at ay, 0 utter' until translucent- Add Pl' 05C111t" and sprinkle with salt. Let stand about - - - -in-I - - - - and his work us only five mmutes away," fo and Chard- C0015 two min- half an hour. Squeeze the eggplant $11685 r- 3, FF 3 111135 ing this ti] H. 131] +-552 il Mr. Hazan Works w1th h1s father, the I - 0 remove -- 3 . -3: rg 'x ir. OWUBF of the David COl.1tl1I'? at Ing OW 2_ abgut a quarter of ;5E2i`_ -11West 57th Street. fi. Add the ricotta, egg yolk, two- to 3, skillet and the 511Z-'gil - Q. -1 Mrs. Hazan was in Cesenatmg, th1?d5 CUPS. Cheese; nutmeg; Sldes 11111111 g0lClEl'1 ITIOIB -0 tj;-.gtf a small town on the atlc, and her M14 Salt to fasts fe Chard mixture- 011 HS the SIICBS 0151 je-_ pg- ff - i 5.-. -- - -- _rl husband was bam in 3 small town agcc? ?011 the paper t0WelS. ii gs; 7'j-f 1 "5 .- l' - Seven m11es dlstant. Mr. Hazan parents mg 9 5301199 an Ca 5 Um' 3. Heat four tablespoons of oil in a is -I.-Q "rg -, 1 -1,1 - -..-IT . came to New York dunn World 'War 1:6232 til; A 0?Ut1i>1S hour?i _ire skillet, and add the garlm Cook bneflm When he W35 11 Old. and he 17 Spoon ar ml and add the parsley, tomatoes and hot f01' stuffing and proceed _to - .- pepper fla es.. about minutes .1-1 - 1 5% d'd 'b small - 3.9 In Inaklng 3' iifiififlfl if-'01' HIE O11 from the - 3 52' Cook the `t0I"tell0nl In salted 1 'f - iigiri Ie 1 a lr- - .. 1xiC? il- -3 - rf 1| 120 Wh1Ch EI. little OIIVB 011 h&S .- if fi: _.ge 3. never 13:23 -- - i . 1. eanw I e, Cu an ICBS .- .- - 1' -.- - - - - gald Hagan, who 'now teaghes QED 3 - 3- 01-lt 01' Tee into thin strips Add the strips to the ?=2e22fE?E??-..- - 55-Manhattan, addm g, "until I mar- minutes and drainest81? 3.5 alnln 5335; *Ly ri -5 =2e' E- ,gif was! `t lr b' 1 heavy skillet and about halt the cream. Wm! het Spaghetti 'Jr Spighettmi' ie ini; - ur Over heat about half 3- -. fr- are - The New York Times Shidlo (bv Gene Muscle; holds degrees in each), and she worked at the Guggenheim Institute for Research when she came to this country until the birth of her son, Giuliano. Young Giuliano, a handsome lad of 12, is probably on the road to becoming as much of a fin bec as his father. Giuliano doesn't care much for the hot lunches provided by the school that he attends, and when he doesn't have to 'carry a violin case to school, he carriesa lunch box filled with veal stew, ravioli, breast of chicken Siena-style andthings like that. On violin days he's packed off to school with a sandwich of prosciutto or a fine mortadella or things like that. Too Busy to Entertain The couple do not entertain often, the lady with t-he soft smile added, because they have other involvements. She studies Japanese flower arranging at the Ohara school and also has classes in ceramics. Mr. I-Iazan also takes classes in ceramics and studies the Japanese language. Mrs. Hazen had no intention of start- ing classes in Italian cookery until she enrolled a year or so ago in Mrs. Grace Chu's Chinese cookingclasses. She-was encouraged by other -students and her Italian classes, which 0 are held every Tuesday and Friday morning in here home, start this' week and the next. The cost of a six-lesson series is' $80 for a beginning course; $90 forfan advanced course. For further information about her classes, call 246-7614. Mrs. Hazan has a broad background in' Italian food, since her family, who were landowners, lived at various times in or near Milan, Verona, Bologna, Venice, Florence and Rome- until her marriage. Oddly, she adds, she has learned much about Italian influences here be- cause oi' the southern origins (Naples and Sicily) of so many Italian citizens in New York. In fact, a discussion of the spelling of rncola, that delectable and odd-tasting salad green, recently sent her to a dictionary. In New York it ls generally spelled rugola, which she surmises to be the southern 'pronuncia- tion. Her dictionary points out that nicole is the northern spelling of ruch?t- ta, the actual name of the herb. The boolcadds that it ls also sometimes spelled rllca. Mr. Hazan hopes some 'day to return to Italy to pursue a curious pro'ect. .On an experimental basis, he woul like to grow Chinese vegetables on a family farm. Here are a sampling of dishes from the I-lazans' table. TORTELLONI DI BIETE '('I'orte1loni -with Swiss chard filling) 2 bunches Swiss chord cup finely chopped onion 5 tablespoons sweet butter 3 or 4 slices prosciutto, finely chopped 7% ounces ricotta 1 egg yolk minute. Remove from the heat. Add the drained tortelloni and toss while adding the remaining cream and cheese. Add salt to taste. Yield: 80 to 90 tortelloni. CHICKEN snsasrs SIENA-STYLE 2 whole chicken breasts, halved, skinned and boned (this will yield 4 pieces) - tablespoons butter tablespoon salad oil Salt and freshly ground pepper -to taste Juice of 1 lemon 2. tablespoons finely chopped parsley. 1. Place the breast halves on a flat surface and, using a sharp knife, slice them in half. 'I'his will make two "fillets" of each breast half. 2. Heatfthe butter and oil ln` a large skillet,.and cook thefillets on both. sides. Do not overcook. The entire cooking should involve* only two or three min- utes. 3. Transfer the chicken' to is warm platter and sprinkle with- salt and pep- per. Add lemon juice to the skillet and st1r with a wooden spoon to dissolve the brawn particles in the skillet. Add the parsley and return the chicken to the skillet. Turn the chicken in the sauce, and servehot with the sauce poured over. Yield: Four servings. ARTICHOKES ROMAN-STYLE 4 large _articholzes with stems 4 lemon 3 tablespoons finely chopped parsley 1% teaspoons finely chopped garlic teaspoon driedanint Salt _to taste cup olive oil i Water. - 1. Do not cut off the stems of the artichokes. 2. Cut away all the hard outer leaves ol' the artichoke. Using a paring knife, neatly trim all -over the outside of__the artichoke including around the stem. Using a melonball-i cutter or--spoon, scoop out' 0 the center leaves and "fuzzy central core. Rub cut surfaces 1 "of, 'arti-_ choke._with lemon to. preventfdiscpoloral-f tlon. 3. Combine the `parsley,:garllci- "mint .and salt and rub two-thirds of this mix- ture _inside the artichoke bottoms. 4. artichokes, stem up, Ill a heavy casserole with a tight-fitting l1d.. Sprinkle the remainingparsley mix- ture over all and add the toil. Add enough water to cover nearly one-third of the artichoke, not counting the stem. 5. Soak two sheets of paper toweling ln water., They must be large enough to cover casserole., -Cover the cas- serole with the lid on top of the towels and cook over medium heat about 30 minutes or until artichokes are tender when pierced with a fork.._1f there is _l1qu1d remaimng in the pot, turn up the flame' and let liquid evaporate. The oil, of course, will not evaporate. Serve the artichokes either lukewarm or at room temperature,_ never hot.. Yield: Four servings. Victor Hazen likes to come home for lunch.; Here his wife serves him antipasto and Roman-styleartichokes. Ehr _iirtu Eirnra Published: October 15, 1970 Copyright (C) The New York Times