Pasta
The Essential New Collection from the Master of Italian Cookery
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- 12,99 €
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- 12,99 €
Descrizione dell’editore
At last, the ultimate book on pasta from the master of Italian cookery!
Pasta's huge variety of shapes, textures and flavours makes it the perfect basis for every kind of meal, from sophisticated dinner parties to simple suppers at home.
In his exciting new book, Antonio Carluccio shares his love of Italy's favourite food, providing innovative and exciting recipes for soups, main courses, salads and even desserts. To begin, clear and detailed instructions are given for making fresh pasta, opening up a whole new range of possibilities from making your own basic egg pasta to adding unusual colours and flavours like spinach and squid ink.
Over 100 inspirational recipes for both fresh and dried pasta follow, ranging from the simple and traditional like Spaghetti Al Aglio, Olio E Peperoncino (with garlic, oil and chilli) and classics with a twist like Trofie al Pesto di Erbe e Noci (with walnut and herb pesto) to the truly unusual and luxurious, such as and Trullo di Zitoni (a deeply savoury baked lamb, herb and mushroom pasta pie). Also featured is a wealth of ideas for varying the basic recipe to produce numerous different dishes, according to taste and seasonal availability.
PUBLISHERS WEEKLY
Carluccio (100 Pasta Recipes; Two Greedy Italians; etc.) has been instructing readers on the nuances and regional variations of Italian cuisine for years, but this collection of more than 100 pasta recipes might be his best book yet. Carluccio sticks to his starchy guns, offering recipes showcasing the myriad of often simple but tasty uses for various pasta styles from all over Italy. Once readers have outfitted their kitchens with a few key pieces of equipment (a rolling pin, a heavy pot, a colander, and chopping board) and gotten a handle on Carluccio's pasta-making process (which is elegantly described, with helpful photos), they're ready to whip up all manner of delicacies, including fettuccine, tagliatelle, ravioli, and others. As far as putting that pasta to work, Carluccio provides page after page of simple recipes that can work with any number of pasta shapes: angel hair pasta with truffle sauce, mafalde with romanesco and anchovy sauce, spaghetti with duck sauce, green ravioli stuffed with burrata, and many more. In all cases, save a few such as scorpion fish with chunky pasta, readers should be able to locate the handful of required ingredients, and Carluccio thoughtfully offers suggestions for substitutes for key ingredients and pastas. This is a superb addition to shelves already groaning with Italian cookbooks. Pasta lovers will want to give this one some serious consideration.
