Pasta is so universally popular in the United States that it can
justifiably be called an American food. This book makes the case
for keeping it Italian with recipes for sauces and soups as cooked
in Italian homes today. There are authentic versions of such
favorites as carbonara, bolognese, marinara, and Alfredo, as well
as plenty of unusual but no less traditional sauces, based on
roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to
name but a few.
Anyone who cooks or eats pasta needs this book. The
straightforward recipes are easy enough for the inexperienced, but
even professional chefs will grasp the elegance of their
simplicity.
Cooking pasta the Italian way means: Keep your eye on the pot,
not the clock. Respect tradition, but don t be a slave to it.
Choose a compatible pasta shape for your sauce or soup, but
remember they aren t matched by computer. (And that angel hair goes
with broth, not sauce.) Use the best ingredients you can find and
you can find plenty on the Internet. Resist the urge to embellish,
add, or substitute. But minor variations usually enhance a dish.
How much salt? Don t ask, taste
Serving and eating pasta the Italian way means: Use a spoon for
soup, not for twirling spaghetti. Learn to twirl; never cut. Never
add too much cheese, and often add none at all. Toss the cheese and
pasta before adding the sauce. Warm the dishes.Serve pasta alone.
The salad comes after. To be perfectly proper, use a plate, not a
bowl.
The authors are reluctant to compromise because they know how
good well-made pasta can be. But they keep their sense of humor and
are sympathetic to all well-intentioned readers."
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
