For us, pasta is more than just a food. It is part of our histories. It is a good friend, a member of the family. It is something we love . . . When Italians offer a plate of pasta to friends or strangers, we are opening the doors of our homes and welcoming them inside in the most generous way. It is in that spirit that my mamma and I, who have had the good fortune to be accompanied all our lives by this most versatile of foods, invite you through the tall, ancient wooden doors of Gangivecchio and offer up these recipes, these one hundred versions of the golden strands, the god, pasta, to you. So put the water on to boil. And buon appetito! —Giovanna Tornabene, from her Introduction
Welcome back to Gangivecchio, where Wanda and Giovanna Tornabene, two-time James Beard Award winners and beloved doyennes of the Italian kitchen, have served up another irresistible helping of charm, wit, and culinary wisdom from the kitchen of the thirteenth-century abbey they call home. This time around, the dynamic mother-daughter duo takes us back to Sicilian basics, in a recipe-filled compendium and heartfelt tribute to the “queen of the Italian table”—pasta.
In 100 Ways to Be Pasta the Tornabenes once again weave memoir and history together with the vivid flavors of local village life, bringing us a true taste of Sicilian culture and cuisine. They incorporate lessons from basic pasta-cooking techniques to secret tips from old masters, and include an extensive glossary of pasta vocabulary, a dictionary of pasta types, and of course a generous sprinkling of anecdotes and advice.
All of this serves as a delightful setting for the one hundred authentic, mouth-watering recipes, lovingly honed and perfected in the old abbey kitchen. From quick, easy basics, like spaghetti with garlic, oil, and hot pepper or farfalle with peas and prosciutto, to traditional pasta soups like minestrone, to more elaborate baked and stuffed pastas like Baked Orecchiette with Lamb Ragù and Melted Mozzarella or Baked Timbale of Anelletti with Veal and Vegetables, each recipe serves up a little piece of Sicily for your very own kitchen.
As informative and useful to the beginner as to the experienced Italian cook, 100 Ways to Be Pasta is a must-have and a treasure for any cookbook shelf.
From the Hardcover edition.
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|Title of eBook: 100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio|
|Release Date: 06-24-2009|
|Allowed Countries (hover)|
|Publisher: Random House, Inc.|
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100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio
When we began writing this book, our new coauthor, Carolina, came to stay with us at Gangivecchio in order to see how we cook—and especially how we cook pasta. As she spent time with us in the kitchen, she was constantly asking us: “Why are you doing this? Why did you just do that?” Sometimes we would give her the real answer, other times we would tell her, “Everyone knows that!” But, of course, what we really meant is that every Italian knows that. Even after writing two books, we were astonished at how many things we do in making pasta that others are not accustomed to doing. If we didn’t believe her then, we did after watching an American cooking show on television one morning. What we saw was so unbelievable that when Carolina came to the house, we asked her: Is it true? That Americans throw a string of spaghetti against the wall? The man on the show said that this is how Americans test pasta: if it sticks, it is done. She said, yes, it is true. We howled with a combination of horror and hilarity, imagining cooks all over America throwing spaghetti against their kitchen walls. To keep all of your walls clean and pasta-free, see the following pages for our short lesson on pasta. And throughout the book, we give you all our little “tricks” that make pasta in Sicily, and in Italy, so good. Of course, you must remember that the only real trick to making good food is passion.
Choosing a Pasta Shape
We Italians have more shapes for pasta than you can imagine. Pasta fills an entire aisle of the grocery store. We all have giant larders or drawers filled with bags of