By Wanda Tornabene
Welcome again to Gangivecchio, the place Wanda and Giovanna Tornabene, two-time James Beard Award winners and cherished doyennes of the Italian kitchen, have served up one other impossible to resist supporting of allure, wit, and culinary knowledge from the kitchen of the thirteenth-century abbey they name domestic. This time round, the dynamic mother-daughter duo takes us again to Sicilian fundamentals, in a recipe-filled compendium and heartfelt tribute to the “queen of the Italian table”—pasta.
In 100 how you can Be Pasta the Tornabenes once more weave memoir and background including the vibrant flavors of neighborhood village lifestyles, bringing us a real flavor of Sicilian tradition and food. They contain classes from simple pasta-cooking suggestions to mystery guidance from previous masters, and contain an intensive thesaurus of pasta vocabulary, a dictionary of pasta forms, and naturally a beneficiant sprinkling of anecdotes and advice.
All of this serves as a pleasant surroundings for the only hundred actual, mouth-watering recipes, lovingly honed and perfected within the outdated abbey kitchen. From quickly, effortless fundamentals, like spaghetti with garlic, oil, and sizzling pepper or farfalle with peas and prosciutto, to standard pasta soups like minestrone, to extra intricate baked and crammed pastas like Baked Orecchiette with Lamb Ragù and Melted Mozzarella or Baked Timbale of Anelletti with Veal and greens, every one recipe serves up a bit piece of Sicily on your own kitchen.
As informative and priceless to the newbie as to the skilled Italian cook dinner, 100 how you can Be Pasta is a must have and a treasure for any cookbook shelf.
From the Hardcover edition.
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100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio by Wanda Tornabene