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250 True Italian Pasta Dishes: Easy and Authentic Recipes
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About 250 True Italian Pasta Dishes: Easy And Authentic
Product Description Outstanding recipes from the owner/chef of Quartino, one of Chicago's finest restaurants. For hundreds of years, pasta dishes have been the family favorites that home cooks rely on regularly. The purpose of this book is to provide key instructions, skills and great recipes for authentic Italian pasta dishes. These easy-to-prepare recipes range from old favorites to personal innovations, each carefully tested by the well known Chef John Coletta. Organized in chapters such as Pasta Express, Meatless Pasta, Poultry and Meat Sauces, Seafood, Leftover Pasta, Pasta Salads, Pasta for Kids, Fresh Pasta, Baked Pasta, Filled Pasta and Pasta Desserts, Coletta provides easy access to his traditional and new recipes. Here is just a small sampling: Penne with prosciutto and asparagus Spaghettini with tomatoes and basil Linguine with salmon and tomato sauce Leftover oven-browned ziti with leeks and onions Radiatori salad with carrots and mint Rigatoni with turkey and fennel Tagliolini with fava beans Four cheeses filling Apricot ravioli with rosemary. Packed with professional tips and techniques, 250 True Italian Pasta Dishes presents pasta as it was meant to be prepared and enjoyed. Review 2009 Top 5 Cookbook by Chicagoans/Chicago Restaurateurs ( Resto.NewCity.com 2009-12-31) Pasta books are a dime a dozen but that's no reason to ignore this contribution from Quartino chef John Coletta, who acknowledges that pasta is one of the few things home cooks can make better than most restaurants. (Mike Sula Chicago Reader 2009-10-08) Choletta and Ryan have included an abundance of recipes for many different kinds of pasta--fresh and dried, festive and every day. Most are easy to make and won't take much time to prepare, while others are more complex and time-consuming, suitable for special occasions. (Nancy Ross Ryan PMQ Pizza Magazine 2009-10-15) This book by Quartino's chef is packed with enough knowledge, tip-heavy pasta recipes to keep an Italian grandmother busy for years. (David Tamarkin and Julia Kramer Time Out Chicago 2009-10-08) [This] is an impressive collection of recipes, knowledge and advice from Coletta, who lets the pasta and ingredients speak for themselves at his River North restaurant. The book covers it all: rich, meaty dishes, filled pasta, new school salads, making pasta from scratch and pasta desserts. Coletta also includes a chapter on meatless pasta--after all, he notes, Italians have cooked this way for generations--and even one on using leftovers. (Janet Rausa Fuller Chicago Sun-Times 2009-11-04) About the Author John Coletta is the owner and chef of Quartino, a renowned neighborhood restaurant and wine bar in downtown Chicago that offers authentic regional Italian food. Nancy Ross Ryan is a food journalist. Excerpt. © Reprinted by permission. All rights reserved. Introduction Why did I write this book? Not because the world needs another cookbook, much less another Italian cookbook. I wrote it because I want to inspire you to begin cooking one of the finest forms of Italian gastronomy: pasta. Home cooks are often challenged and frustrated by their inability to prepare high-quality restaurant food in their own kitchens -- perhaps not realizing that cooking that kind of food usually demands a large staff, specialized equipment and purveyors who deliver a world of ingredients to the door. However, there are some things you can make at home and produce better results than most restaurants. Pasta is one of those dishes. The pasta that my mother and father cooked for me when I was growing up in New York City, as a first-generation son of Italian immigrants, and the pasta I have eaten in Italy bears little resemblance to pasta served in most restaurants in America. My Italian friends, who prepare and enjoy pasta at home, refuse to eat it in restaurants simply because it is not as good as what they make themselves. In part, logistics are to blame. Restaurant customers don't want to wait
