Pasta Fresca: An Exuberant Collection of Fresh, Vivid, and Simple Pasta Recipes

Pasta Fresca: An Exuberant Collection of Fresh, Vivid, and Simple Pasta Recipes

by Viana La Place, Ann Field, Evan Kleiman
     
 

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The Pasta Basics

Learn how to make pasta all'uovo (fresh egg pasta.
Discover the best way to cook and serve spaghetti.
Stock your pantry with the right pasta-making ingredients.
Understand the difference between pasta shapes.

The Best Pasta and Sauce Pairings

Linguine for seafood sauces and

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Overview

The Pasta Basics

Learn how to make pasta all'uovo (fresh egg pasta.
Discover the best way to cook and serve spaghetti.
Stock your pantry with the right pasta-making ingredients.
Understand the difference between pasta shapes.

The Best Pasta and Sauce Pairings

Linguine for seafood sauces and pesto.Bucatini with tangy and spicy tomato sauces.
Rigatoni for thick meat ragus

A Meat Lover's Dream

Cartwheels with Veal Sauce.
Thin Rigatoni with Italian Bacon and Cranberry Beans.
Linguine with Lamb Sauce.
Tagliatelle alla Bolognese.
Pasta with Sardinian Sausage Sauce

A Vegtarian's Pleasure

Tiny Penne with Radicchio Cream Sauce.
Spaghetti with Goat Cheese and Tomato.
Lemon and Black Olive Sauce with Fettuccine.
Basil-Flavored Pasta with Walnuts.
Lenten Pasta with Ricotta and Eggplant.

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Product Details

ISBN-13:
9780688170110
Publisher:
HarperCollins Publishers
Publication date:
04/28/1999
Pages:
272
Product dimensions:
7.99(w) x 8.02(h) x 0.72(d)

Related Subjects

Read an Excerpt

Brodo di Carne
Beef Broth

MAKES APPROXIMATELY
1-1/2 Quarts

Italian beef broth is light and flavorful.It is used for some soups, for most risotti, and as a moistening agent for braised meats.Don't confuse it with French beef stock, which is very strong, deep-flavored, and forms the basis for French cooking.

1 pound boiling beef, such as flanken
1 pound beef bones, preferably marrow bones
Water
1 onion, unpeeled
1 carrot
1 stalk celery
2 small tomatoes
1 garlic clove, unpeeled

Place the meat and the bones in a heavy soup pot.Cover with water and bring to a boil.Carefully skim away the scum as it rises to the top.When the broth is clear, add the remaining ingredients and turn down the heat so that the water barely simmers.Cook over low heat for approximately 3 hours.Strain the broth of bones and vegetables and discard.If using the broth for a clear soup, strain it again through 4 layers of cheesecloth.Refrigerate and remove fat when it has congealed.

Copyright ) 1988 by Viana La Place and Evan Kleiman

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