100 Ways To Be Pasta: Perfect Pasta Recipes From Gangivecchio - Rilegato

Tornabene, Wanda; Tornabene, Giovanna; Carreno, Carolynn

Rilegato

ISBN 10: 140004104X ISBN 13: 9781400041046

Casa editrice: Alfred a Knopf Inc, 2005

Riassunto

A definitive overview of pasta cookery from two doyennes of the Italian kitchen presents a brief history of pasta as both a cultural and culinary staple, provides easy-to-follow instruction in the fundamental techniques of pasta making and preparation, and features one hundred recipes representing the finest in traditional Italian cookery. 40,000 first printing.

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L'autore:

Wanda and Giovanna Tornabene have run their restaurant out of the thirteenth-century abbey Gangivecchio, in Sicily’s Madonie Mountains, since 1978. Both of their previous books, La Cucina Siciliana di Gangivecchio and Sicilian Home Cooking, won the James Beard Award for Best Italian Cookbook. Wanda and Giovanna spend most of their time at Gangivecchio and also have a home in Palermo.

Carolynn Carreño is a freelance writer for magazines and a coauthor of Once Upon a Tart. Her work was selected for the anthology Best Food Writing 2002 and has been nominated for the James Beard Best Feature Writing award. She divides her time between New York City and Los Angeles.

Estratto. © Riproduzione autorizzata. Diritti riservati.:

Paolo's Pennette with Fresh Figs and PancettaPennette con Fichi e Pancetta di PaoloServes 6This is a recipe my brother invented, inspired from the fact that every day during the fall he walks out of his apartment at Gangivecchio to see the tons of fresh figs that have dropped off the two giant trees in the center of our courtyard. It's nice to serve this pasta with an additional whole fig, cut in quarters so that it opens like a flower with the contrast of the green peel and the red condimento.1/2 cup extra virgin olive oil1 medium white onion, finely chopped1/4 pound pancetta (or bacon), cut into 1/2-inch cubes2 pounds fresh figs, peeled and diced1/2 cup dry red wineSalt and freshly ground black pepper1 pound pennetteFreshly grated Parmesan cheese1. Heat the olive oil in a large frying pan over medium-high heat until is is hot but not smoking. Add the onions and saute for a few minutes until they begin to soften. Add the pancetta and cook until the pancetta and the onions are golden brown, 7 to 10 minutes. Add the figs and the wine and simmer just to soften the figs, about 5 minutes; don't cook the figs so long that they fall apart completely. Season with salt and pepper to taste and turn off the heat. 2. Meanwhile, bring a big saucepan of water to boil. Stir in a small fistful of salt and the pennette and cook until it is tender. Reserve a cupful of the pasta water and drain the pasta in a colander.3. Quickly transfer the pasta to the pan with the figs and place over high heat. Add a splash of pasta water, stir gently to mix the condimento and pasta together, and saute for 2 to 3 minutes, adding more pasta water if the pasta is dry or sticky. Serve hot with freshly grated Parmesan cheese at the table.

Su questa edizione

• Editore: Alfred a Knopf Inc
• Data di pubblicazione: 2005
• ISBN 10: 140004104X
• ISBN 13: 9781400041046
• Rilegatura: Copertina rigida
• Numero di pagine: 182