Pasta

Pasta

4.6 14
by Carlo Middione
     
 

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The low-carb craze is over and pasta is back, with its fresh, robust flavors, everyday convenience, and endless versatility. Chef Carlo Middione presents this Italian staple at its most savory and authentic, with 50 traditional preparations for spaghetti, ravioli, lasagna, and more, as well as favorite sauces like pesto, balsamella, and Bolognese. With timeless dishes… See more details below

Overview

The low-carb craze is over and pasta is back, with its fresh, robust flavors, everyday convenience, and endless versatility. Chef Carlo Middione presents this Italian staple at its most savory and authentic, with 50 traditional preparations for spaghetti, ravioli, lasagna, and more, as well as favorite sauces like pesto, balsamella, and Bolognese. With timeless dishes like Cannelloni in Salsa al Pomodoro, Spaghetti alla Puttanesca, and Pasta e Fagioli, and modern dishes such as Fettuccine with Vodka, this satisfying cookbook brings home the passion and artistry of true Italian cuisine.

 

  • A treasury of 50 brazenly Italian pasta recipes, including a primer on the history of everyone's favorite noodle.
  • Includes easy-to-follow instructions for making pasta from scratch.

     


  • Product Details

    ISBN-13:
    9781607744528
    Publisher:
    Potter/TenSpeed/Harmony
    Publication date:
    05/23/2012
    Sold by:
    Random House
    Format:
    NOOK Book
    Pages:
    112
    File size:
    9 MB

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    Meet the Author

    CARLO MIDDIONE is a restaurateur, cooking instructor, and authority on authentic Italian cooking, specifically the cuisines of Sicily and southern Italy. He is the author of two other books, including the IACP and James Beard award-winning The Food of Southern Italy. His pasta restaurant and shop, Vivande Porta Via, has been a San Francisco institution for more than 25 years.

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