Spaghetti Sauces: Authentic Italian Recipes from Biba Caggiano
Biba Caggiano
Language: English
Pages: 128
ISBN: 1423606884
Format: PDF / Kindle (mobi) / ePub
Eighty authentic Italian recipes are sure to indulge everyone at the table with palate-pleasing flavors. Twirl your fork into a plate of spaghetti topped with Pecorino Romano, Black Pepper, and Crisp Garlic; Mediterranean Pesto with Tomatoes; Prawns with Broccoli Florets and Paprika; Tomato Sauce with Goat Cheese and Basil; or Roasted Vegetables with Balsamic Vinegar.
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the bite, 2 to 3 minutes. Drain, dry with paper towels, and roughly chop into very small pieces. Meanwhile, cook spaghetti in boiling salted water according to package directions. While pasta cooks, heat oil in a large skillet over medium-high heat. Mince the sausage, add to the skillet, and stir until lightly golden, 3 to 4 minutes. Add the broccoli, garlic, broth, and butter. Season with salt and red pepper flakes and stir well to combine. Drain pasta, add to the skillet, and stir until
Line a baking sheet with parchment paper. Place the cherry tomatoes in a medium bowl, season with salt and pepper, and toss with a few tablespoons of the olive oil. Spread the tomatoes all over the paper and roast until they begin to shrivel, 15 to 20 minutes. Remove tomatoes, place in a bowl, and set aside. If fava beans are young and fresh, there is no need to peel them. If not, blanch them in a pot of salted water for less than one minute. Drain and chill under cold running water. Pinch the
the squid to the pan, add the mint and parsley, and simmer 1 to 2 minutes longer. Taste and adjust the seasoning. Meanwhile, cook spaghetti in boiling, salted water according to package directions. Drain pasta and place in a warm serving bowl. Add about half of the sauce and quickly toss to combine. Add a little more sauce, if needed. Serve immediately. Serve 4 to 6 Squid with Broccoli Rabe Calamari con Broccoli Rape The people of Southern Italy love broccoli rabe because of its slightly
6 Smoked Pancetta, Hot Pepper, Saffron, and Pecorino Cheese Pancetta Affumicata, Peperoncino, Zafferano e Pecorino When a sauce is made with only a handful of ingredients, Italian cooks add a bit of starchy pasta water to the skillet, which in cooking down, ties the ingredients together and moistens the pasta. 1/3 cup extra virgin olive oil 3 tablespoons unsalted butter 5 ounces thickly sliced smoked pancetta, cut into small dice Hot red pepper flakes, to taste 1 pound spaghetti 1/4
a small bowl; stir into the skillet. Drain pasta and add to the skillet. Stir in the parsley and about half of the cheese. Mix over low heat until pasta is well coated with the sauce. Taste and adjust the seasoning and serve with remaining Pecorino cheese. Serves 4 to 6 Taleggio, Cream, and Parmigiano Taleggio Crema e Parmigiano Taleggio, a whole cow’s milk cheese typical of the region of Lombardy, has a mild, sweet, and creamy taste. This sinfully rich dish is not the lightest pasta in
