Fresh, Simple, and Delicious
Author: ,
Language: English
Layout: more than 75 illustrations, four-color throughout, hardcover
Pages: 144
Size: 19 x 24,5 cm/9,75 x 7,5 inches

Price: 12,95 €
12,95 £
19,99 $

ISBN: 978-3-8480-0758-5
In Pasta, hungry and impatient gourmets will find more than 50 delicious fresh or dry pasta dishes, all within the reach of the keen cook, many achievable within minutes. Pasta’s huge variety of shapes, textures, colors, and flavors make it the ideal ingredient for starters, salads, main courses with meat, seafood, or vegetables—and even desserts (ravioli filled with chocolate!). Lasagne, ravioli, or spaghetti are part of our everyday life, and this cookbook will prove indispensable for all those who love unfussy yet utterly delicious food.

Table of Contents

Pasta Secca (Dried pasta)
Hot ‘n’ cold spaghetti with cherry tomatoes
Baked macaroni and cheese wedges
Rainbow pasta with peas, broad beans, and thyme
Spaghetti carbonara with quail eggs
Vermicelli with crispy celeriac, Parma ham, and Early Grey
Penne with artichokes, pancetta, and lemon thyme
Fusilli paesani with chicken and creamy Parmesan
Cannelloni with veal and spinach
Trofie pastasotto with crispy ham
Dondolini salad with grilled peppers and feta
Gnocchi with Neapolitan sauce
Fusilli with smoked haddock and chives
Cheesy pasta cakes
Veal and herb stuffed shells
Shrimp parcels with balsamic glaze
Stir-fry spaghetti and beef teriyaki
Festonati with sardine pesto and baked garlic
Rigatoni with ricotta and olives
Fusilli with truffles and Parmesan
Zebra pasta with lobster and garlic sauce
Crispy cannelloni rigate with crab
Puntalette pastasotto

Pasta Fresca
Spaghetti bolognaise with veal
Green linguine with grilled chicken
Saffron lasagne with shellfish and lemon thyme
Saffron farfalle with pork and sage
Pink pappardelle with satay prawns
Cannelloni with Swiss chard and goat cheese
Creamy tagliardi with cockles
Tagliatelle with green tea and ginger langoustines
Linguine with mustard seeds and beef
Tagliatelle with bottarga, fennel, and saffron
Black linguine with squid
Tagliatelle with oyster mushrooms and duck breast
Lasagne with Parmesan
Poppy seed tagliatelle with black pepper cream, chipolatas, and Pecorino
Orecchiette salad with egg and herbs
Turmeric fettucine with veal and zucchini

Ravioli with creamy anchovy and red pepper
Goat cheese, pine nut, and basil parcels
Ravioli with smoked sausage and cider
Black tortelli with smoked salmon and tapenade
Ravioli with minted peas
Tortelli with ham, ricotta, and walnut cream
Ravioli with braised oxtail
Jumbo ravioli with lobster, ginger, coconut, and cilantro
Baked Parmesan gnocchi
Ravioli with sesame, langoustines, basil, and lardo
Ravioli crackers, mascarpone, and berry compote
Ravioli with lemon ricotta
Chocolate ravioli



What the press says:

“This book is a great pick for pasta lovers. I own quite a few pasta-centered cookbooks and this one includes many dishes and flavor combinations that I have never seen before. […] There is a recipe for everyone from fresh to dried, sweet to savory, vegetarian to meat-based, and simple to complex. Many of the dried pasta dishes are perfect for weeknight meals.”
Review: Pasta, July 08, 2016


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