250 True Italian Pasta Dishes: Easy and Authentic Dishes (Paperback)
  • 250 True Italian Pasta Dishes: Easy and Authentic Dishes (Paperback)
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250 True Italian Pasta Dishes: Easy and Authentic Dishes (Paperback)

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£14.95
Paperback 352 Pages / Published: 05/11/2009
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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 asparagusSpaghettini with tomatoes and basilLinguine with salmon and tomato sauceLeftover oven-browned ziti with leeks and onionsRadiatori salad with carrots and mintRigatoni with turkey and fennelTagliolini with fava beansFour cheeses fillingApricot 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.

Publisher: Robert Rose Inc
ISBN: 9780778802211
Number of pages: 352
Weight: 907 g
Dimensions: 267 x 197 x 18 mm


MEDIA REVIEWS
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" (10/08/2009)
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" (10/08/2009)
2009 Top 5 Cookbook by Chicagoans/Chicago Restaurateurs--Resto.NewCity.com (12/31/2009)
[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.-- (11/04/2009)
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.-- (10/15/2009)

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