Pasta: The Essential New Collection from the Master of Italian Cookery
Language: English
Pages: 224
ISBN: 1849496641
Format: PDF / Kindle (mobi) / ePub
This is the ultimate book on pasta, imagined, created and cooked by the master of Italian cookery. Antonio Carluccio's Pasta combines his inimitable knowledge with his expert taste buds to provide over 100 original and irresistible pasta recipes in this definitive book. The book begins with an instructional masterclass, teaching the reader everything they will need to know about pasta—how to cook it and how to marry it with the perfect sauce—with accompanying step-by-step photography should you choose to make your own. This title covers everything any cook will need to know in order to create the perfect bowl of pasta.
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dry {2}. (Commercial fusilli are extruded in many different ways: some are rolled round a needle, some are used flat.) You could also roll the strips of dough by hand into little sausage shapes before wrapping them round the needle. { Fusilli } {1} {2} 35 MAKING FRESH PASTA { Maltagliati } {1} MALTAGLIATI Take a large oblong of pasta and cut it arbitrarily using a plain pastry wheel {1}. QUADRUCCI These are flat squares of pasta. Roll out the pasta dough, by hand or machine, to as thin as
will soon open in the heat, releasing their delicious juices. Remove the pan from the heat and pull some of the mussels from their shells. Put the meat back in the sauce and discard the extra shells. Sauté the mussels a little to allow them to absorb the flavours, adding the remaining extra virgin olive oil. Don’t add any salt as the mussel juices are salty, and the pasta has already been salted but do taste for pepper. Put the pasta and broccoli into the sauce in the pan, and mix. A little
giant penne pasta, known as pennoni salt and pepper, to taste 40g Parmesan cheese, freshly grated SPINACH BALLS 600g young spinach leaves 2 medium eggs, beaten 1 garlic clove, peeled and crushed tip of a knife of freshly grated nutmeg 50g fresh breadcrumbs 20g Parmesan, freshly grated olive oil for shallow-frying SAUCE 4 tbsp olive oil 1 garlic clove, peeled and finely chopped 1 little fresh red chilli, not too hot, finely chopped 300g grated courgette ALTERNATIVES You could use
intervals just below the middle of each strip (see opposite). Close by folding over the other long side of the pasta over the paste, just as if making ordinary ravioli. But now pinch together the dough between the piles of filling to seal the pasta, then cut with the pastry cutter wheel to form the pleated ravioli. Heat the juices from the beef roasting tray in a small saucepan, and melt the butter into them. Cook the ravioli in plenty of boiling salted water for 5–6 minutes or until al dente.
Drain, add to the sauce and mix well. Divide between warmed plates and serve sprinkled with grated Parmesan, chopped rosemary needles and a good grating of nutmeg. 161 PASTA FRESCA E RIPIENA 162 PASTA FRESCA E RIPIENA Gnocchi di Patate al Pesto { Potato and Flour Dumplings with Pesto } Many people try to make gnocchi without managing to achieve the perfect softness and lightness of a cloud. To have a perfect plate of gnocchi, which are also very good with a tomato sauce (see page 67),
