Charles Bellissino gathers the most popular of all foods into one gigantic book with nearly 500 delicious, authentic, and easy-to-prepare pasta sauce recipes for every pasta shape and style from all regions of Italy. The book is organized by basic ingredients in an illustrated practical and sturdy spiral-bound oversize format.
|Publisher:||Black Dog & Leventhal Publishers, Inc.|
|Product dimensions:||8.84(w) x 10.24(h) x 1.31(d)|
About the Author
Charles Bellissino has been cooking and collecting pasta sauce recipes nearly all of his life. His recipes come from a long line of relatives from every region of Italy, as well as from friends and acquaintances living in Italian neighborhoods all over this country.
Read an Excerpt
Bacon and Garlic Sauce
There is no need to use olive oil in this recipe - the bacon gives it all: oil, flavor and substance.
6 to 8 thin slices sugar-cured bacon
1 clove garlic, minced
1 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
To a heated, medium-sized saute pan, add the bacon and garlic. Cook until the bacon crisps and add black pepper. Remove from heat, pour over your pasta and sprinkle with cheese. Toss to coat the noodles and serve.
Tip: This sauce will be adequate for one-half pound of pasta.
Peaches and Cream Sauce
Everybody loves peaches and cream, usually paired together in a bowl or as part of a shortcake desert. Whether you'll want them on your pasta is a whole different ballgame. If you'll willing to give it a try, this is your recipe. You may want to use a lightly salted water for your pasta with this sauce.
4 medium to large freestone ripe peaches
1/4 teaspoon balsamic vinegar
1 cup whipping cream
freshly ground black pepper to taste
Blanch, peel and seed the peaches. Coarsely chop 2 of them, set aside. Puree the other 2 in your food processor. Add the vinegar, pulse once or twice to mix. Add the whipping cream, process to blend. Pour sauce over your pasta. Add the chopped peaches. Toss and serve hot, or let cool to serve at room temperature.
If served hot, you may wish to sprinkle a little fresh ground black pepper over the pasta before tossing.
Recommended pasta: spirals, solid twists or curly strings.
Steak and Tomato Sauce
Most Americans love meat and potatoes, well this is as close as we get, steak and tomatoes! The treatment of steak here is similar to the way steak is generally cut for a beef stroganoff. Thin strips, about 1/4 by 2 inches.
1 pound beef loin or top sirloin
4 tablespoons olive oil
2 cloves garlic, crushed
1 28-ounce can pear tomatoes, blenderized
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped parsley
pinched dried oregano
Saute garlic in olive oil until lightly golden. Remove garlic and discard. Add steak and saute for 5 minutes. Remove steak and set aside. Add tomatoes, salt, pepper, parsley and oregano. Bring sauce to a boil, reduce heat and simmer, while partially covered for 20 minutes. Return steak to the sauce and heat through, about 5 minutes, remove from heat, pour sauce over pasta, toss and serve.
Recommended pasta: ribbons, strings or medium tube types.
Tiny Shrimp Sauce
From the east coast of Italy, along the Adriatic sea comes this shrimply good sauce. These tiny shrimp are available fresh or frozen all year from your local grocer or fish market. They are also available in 4 1/4-ounce cans. You'll need 1/2 pound if fresh or two cans for this sauce.
1/3 cup olive oil
1 onion, chopped
1 clove garlic, minced
1 16-ounce can Italian-style tomatoes, blenderized
pinch crush red pepper
Table of Contents
Sauces Made from Dried Tomatoes
Sauces Made from Butter and Oil
Meatless Sauces Made from Cream
Sauces Made from C ream and Meat or Seafood
Sauces Made from Uncooked Herbs
Sauces Made from Nut Meats
Sauces made from Uncooked Tomatoes and Vegetables
Meatless Sauces Made from Tomatoes
Sauces Made from Tomatoes and Meat
Sauces Made from Tomatoes and Vegetables
Sauces Made from Cheese
Meatless Sauces Made from Vegetables
Sauces Made from Vegetables and Meat
Sauces Made from Seafood
Sauces Made from Legumes
Sauces Made from Legumes and Meat
Soup Sauces, or Pasta In a Seasoned Liquid
For Carnivores Only: Sauces Made Mostly from Meat
Sauces Made from Fowl
Sauces Made from Fruit and Fruit Juices