Pasta: The Essential New Collection from the Master of Italian Cookery
Language: English
Pages: 224
ISBN: 1849496641
Format: PDF / Kindle (mobi) / ePub
This is the ultimate book on pasta, imagined, created and cooked by the master of Italian cookery. Antonio Carluccio's Pasta combines his inimitable knowledge with his expert taste buds to provide over 100 original and irresistible pasta recipes in this definitive book. The book begins with an instructional masterclass, teaching the reader everything they will need to know about pasta—how to cook it and how to marry it with the perfect sauce—with accompanying step-by-step photography should you choose to make your own. This title covers everything any cook will need to know in order to create the perfect bowl of pasta.
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ALTERNATIVES For a lighter version of this classic northern Italian soup, try using homemade chicken stock (see page 55). Whole or broken-up capelli d’angelo can be substituted for the usual pasta per brodo, and you could add some finely chopped parsley or chives as you serve. Pasta e Patate { Pasta and Potato Soup } SERVES 4 300g fresh eggless pasta (see page 31) 100g lardo, or the fatty part of pancetta or prosciutto 2 garlic cloves, peeled and finely chopped 2 tbsp olive oil about.
A rolling pin, the pasta is cut into long square strands, all at the same time. The square shape offers the palate a completely different eating sensation from other pasta. SERVES 4 400g ciriole pasta, fresh or dried 60g Parmesan, freshly grated salt and pepper, to taste SAUCE 60ml olive oil 4 large quails (or pigeons or other small birds), cleaned (keep the giblets) 4 medium shallots, peeled and very finely sliced 100ml dry white wine 400g cherry tomatoes, halved 2 tbsp tomato paste,.
Balsamic vinegar and parsley, and taste for salt and pepper. Cook the pasta in plenty of boiling salted water for 3–4 minutes or until al dente. Lift from the water using tongs and put straight into the pan with the sauce. Mix well and divide between warmed plates. Serve with a sprinkling of grated Parmesan. 157 PASTA FRESCA E RIPIENA Culurgiones { Plaited Sardinian Ravioli } Every region has some sort of stuffed pasta on the menu, which is often made in order to use up leftovers. Sardinia.
They are also sold dried in Chinese shops as ‘black fungus’. Both mushrooms return to normal size when soaked in water. SERVES 4 350g dried wholemeal penne pasta salt and pepper, to taste 1–2 tbsp extra virgin olive oil SALAD 40g dried morel mushrooms, rehydrated 40g dried Judas’ ear mushrooms, rehydrated 70ml olive oil 2 garlic cloves, peeled and sliced 1 small fresh hot red chilli, chopped 2 tbsp chopped fresh flat-leaf parsley juice of 1 lemon Rehydrate the mushrooms first. Soak.
Pasta dough (see page 29) salt and generous black pepper, to taste some chilli powder (optional) olive oil, for deep-frying Parma ham or cheese, to serve (optional) Make the fresh egg pasta dough as usual, but adding salt and lots of pepper, and some chilli powder if wanted. Roll it out to 2mm thick, and cut into long strips of about 4cm wide. Deep-fry these strips in hot olive oil until crisp. Drain well on absorbent kitchen paper, and serve immediately as an accompaniment to Parma ham or.