By Carlo Middione, Ed Anderson
ISBN-10: 1580089003
ISBN-13: 9781580089005
The low-carb craze is over and pasta is again, with its clean, strong flavors, daily comfort, and never-ending versatility. Chef Carlo Middione offers this Italian staple at its so much savory and actual, with 50 conventional arrangements for spaghetti, ravioli, lasagna, and extra, in addition to favourite sauces like pesto, balsamella, and Bolognese. With undying dishes like Cannelloni in Salsa al Pomodoro, Spaghetti alla Puttanesca, and Pasta e Fagioli, and sleek dishes equivalent to Fettuccine with Vodka, this pleasurable cookbook brings domestic the eagerness and artistry of real Italian food.
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Sample text
SPAGHETTI CON LE COZZE SPAGHETTI WITH MUSSELS serves 6 Try to use mussels harvested from icy cold waters, that are not too big, and that smell like an ocean breeze. SUGGESTED WINES: CHARDONNAY OR PINOT BIANCO 3 pounds mussels � cup extra virgin olive oil 3 cloves garlic, finely chopped Sea salt and freshly ground black pepper 1 cup dry white wine 1 cup Salsa al Pomodoro (Quick Tomato Sauce) 8 ounces dried spaghetti or 14 ounces fresh fettuccine ⅓ cup chopped fresh Italian parsley Scrub the mussels with a vegetable brush, and pull off any “beard” they may have.
Keep in mind that pasta to be served with a sauce should be eaten immediately after cooking. The sauce should be ready and waiting. The bowls or plates should be heated. Toss the pasta in some of the sauce (use a separate heated serving bowl or the empty pot in which it was cooked), serve it, and pass additional sauce and cheese, as the recipe directs. Pasta that will be baked—as for lasagne—must be undercooked in the initial boiling as it will continue to cook as it bakes in the sauce. To cool the pasta and quickly stop it from cooking further when it has reached the desired level of doneness, immediately plunge it into cold water—the only situation where you would need to stop the cooking in this way.
Even people who do not ordinarily care much for clams will eat this recipe with gusto. SUGGESTED WINES: PINOT GRIGIO OR VERDICCHIO 3 pounds small clams in their shells, or 2 (7-ounce) cans chopped clams in their juice ⅓ cup extra virgin olive oil 3 large cloves garlic, finely chopped ⅓ cup dry white wine 1 pound fresh tomatoes, cored, peeled, and chopped, or 1 (14-ounce) can tomatoes, chopped, including juice (about 2 cups) Sea salt and plenty of freshly ground black pepper Generous pinch of red pepper flakes 12 ounces dried spaghetti or linguine ⅓ cup chopped fresh Italian parsley Wash the clams’ shells well, scrubbing them with a brush to remove the sand and debris.
Pasta by Carlo Middione, Ed Anderson
by Brian
4.3