250 True Italian Pasta Dishes: Easy and Authentic Recipes
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250 True Italian Pasta Dishes: Easy and Authentic Recipes

by John Coletta, Nancy Ross Ryan
     
 

Outstanding recipes from the owner/chef of Quartino, one of Chicago's finest restaurants.

For hundreds of years, pasta dishes have been the family favorites that home cooks rely on regularly. The purpose of this book is to provide key instructions, skills and great recipes for authentic Italian pasta dishes. These easy-to-prepare recipes range from old

Overview

Outstanding recipes from the owner/chef of Quartino, one of Chicago's finest restaurants.

For hundreds of years, pasta dishes have been the family favorites that home cooks rely on regularly. The purpose of this book is to provide key instructions, skills and great recipes for authentic Italian pasta dishes. These easy-to-prepare recipes range from old favorites to personal innovations, each carefully tested by the well known Chef John Coletta.

Organized in chapters such as Pasta Express, Meatless Pasta, Poultry and Meat Sauces, Seafood, Leftover Pasta, Pasta Salads, Pasta for Kids, Fresh Pasta, Baked Pasta, Filled Pasta and Pasta Desserts, Coletta provides easy access to his traditional and new recipes. Here is just a small sampling:

  • Penne with prosciutto and asparagus
  • Spaghettini with tomatoes and basil
  • Linguine with salmon and tomato sauce
  • Leftover oven-browned ziti with leeks and onions
  • Radiatori salad with carrots and mint
  • Rigatoni with turkey and fennel
  • Tagliolini with fava beans
  • Four cheeses filling
  • Apricot ravioli with rosemary.

Packed with professional tips and techniques, 250 True Italian Pasta Dishes presents pasta as it was meant to be prepared and enjoyed.

Editorial Reviews

Resto.NewCity.com
2009 Top 5 Cookbook by Chicagoans/Chicago Restaurateurs
Chicago Reader - Mike Sula
Pasta books are a dime a dozen but that's no reason to ignore this contribution from Quartino chef John Coletta, who acknowledges that pasta is one of the few things home cooks can make better than most restaurants.
PMQ Pizza Magazine - Nancy Ross Ryan
Choletta and Ryan have included an abundance of recipes for many different kinds of pasta—fresh and dried, festive and every day. Most are easy to make and won't take much time to prepare, while others are more complex and time-consuming, suitable for special occasions.
Time Out Chicago - David Tamarkin and Julia Kramer
This book by Quartino's chef is packed with enough knowledge, tip-heavy pasta recipes to keep an Italian grandmother busy for years.
Chicago Sun-Times - Janet Rausa Fuller
[This] is an impressive collection of recipes, knowledge and advice from Coletta, who lets the pasta and ingredients speak for themselves at his River North restaurant. The book covers it all: rich, meaty dishes, filled pasta, new school salads, making pasta from scratch and pasta desserts. Coletta also includes a chapter on meatless pasta—after all, he notes, Italians have cooked this way for generations—and even one on using leftovers.

Product Details

ISBN-13:
9780778802211
Publisher:
Rose, Robert Incorporated
Publication date:
10/01/2009
Pages:
384
Product dimensions:
7.60(w) x 10.40(h) x 0.70(d)

Related Subjects

Meet the Author

John Coletta is the owner and chef of Quartino, a renowned neighborhood restaurant and wine bar in downtown Chicago that offers authentic regional Italian food.

Nancy Ross Ryan is a food journalist.

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