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

Overview

In 1985 two young women chefs with enormous, vitality and imagination published their first cookbook, Cucina Fresca. For many readers it was more than a cookbook; it was a love affair.

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Overview

In 1985 two young women chefs with enormous, vitality and imagination published their first cookbook, Cucina Fresca. For many readers it was more than a cookbook; it was a love affair.

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Product Details

  • ISBN-13: 9780060935085
  • Publisher: HarperCollins Publishers
  • Publication date: 6/28/2001
  • Pages: 272
  • Sales rank: 1,437,469
  • Product dimensions: 8.00 (w) x 8.00 (h) x 0.68 (d)

Meet the Author

Viana La Place is the author of numerous books on Italian cooking, including Desserts and Sweet Snacks, Rustic Italian Style, and Panini, Bruschetta, Crostini. She lives in San Francisco and spends part of each year in Italy.

Evan Kleiman is the executive chef and owner of Los Angeles' enormously successful Angeli Caffe. She is the bestselling coauthor (with Viana La Place) of Pasta Fresca, Cucina Fresca, and Cucina Rustica. She has also authored two of her own cookbooks, Angeli Caffe Pizza Pasta Panini and Cucina del Mare, and is the host of GoodFood, a weekly radio show on Los Angeles National Public Radio Station.

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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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