Salse di Pomodoro

Overview

Surely, the tomato - and especially mouthwatering sauces made from it - epitomizes the best of Italian cooking. In Salse di Pomodoro: Making the Great Tomato Sauces of Italy, over forty-five fabulous recipes from noted cookbook author Julia della Croce reveal just how delicious, versatile, and creative Italian tomato sauces can be. From smooth purees to chunky ragus, this terrific volume includes vegetable, meat, and seafood sauces that are as delectable on pasta as they are on other savory dishes. A simple, ...
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Overview

Surely, the tomato - and especially mouthwatering sauces made from it - epitomizes the best of Italian cooking. In Salse di Pomodoro: Making the Great Tomato Sauces of Italy, over forty-five fabulous recipes from noted cookbook author Julia della Croce reveal just how delicious, versatile, and creative Italian tomato sauces can be. From smooth purees to chunky ragus, this terrific volume includes vegetable, meat, and seafood sauces that are as delectable on pasta as they are on other savory dishes. A simple, velvety sauce enhances a meat loaf, peps up a batch of meatballs, or transforms a poached egg. A cold, fresh tomato topping redolent of garden herbs converts a slice of toast into an appealing antipasto. Tuscan Meat Sauce with Mushrooms spread between layers of polenta makes a hearty dinner, while a tangy Tomato Sauce with Clams turns a humble risotto into an elegant entree. And what could be quicker and easier than a southern Italian-style sauce over pasta for a great last-minute meal? Whether spiced with pungent olives, heady mushrooms, peppery arugula, or sweet fragrant basil, these delectable recipes offer healthful alternatives to rich cream sauces.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Whether your tomato sauce of choice is raw, cooked, sweet, racy, buttery, velvety, chunky, fruity, complex or simple, Croce (Pasta Classica) makes it clear that certain principles adhere. An ardent proponent of quickly cooked sauce, she divides her 45 recipes into five varieties for use on pasta, pizza, risotto and more: basic, quick, vegetarian, with meat (the only long-simmering kind) and with seafood. She stresses the simplicity of Italian-made sauces and the techniques whereby an American kitchen can turn out a delicious sauce in which the tomato is made to "taste like a tomato." Especially useful is a discussion of canned tomatoes (whole, crushed, pureed), tomato pastes and prepared "sauces." History, fundamentals and mail-order sources round out this useful and enticing specialty compendium. (July)
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Product Details

  • ISBN-13: 9780811809306
  • Publisher: Chronicle Books LLC
  • Publication date: 5/1/1996
  • Pages: 132
  • Product dimensions: 8.89 (w) x 8.06 (h) x 0.58 (d)

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