Description
Book Synopsis: The first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, cooking teacher, and Milan native Micol Negrin. The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto.
Central Italy is known for sauces made with cured meats, sheep's milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce.
In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula.
The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce.
Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.
Details
Indulge in the authentic flavors of Italy with The Best Pasta Sauces: Favorite Regional Italian Recipes. This cookbook, written by renowned food writer and Milan native, Micol Negrin, takes you on a culinary journey through the diverse regions of Italy. Discover the secret recipes and techniques behind the rich and mouthwatering pasta sauces that have made Italian cuisine famous worldwide.
Explore the creamy and luxurious sauces of northern Italy, where fresh cream and local cheese create a symphony of flavors. Try the Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil or the Parmigiano Sauce with Fresh Nutmeg for a truly indulgent experience.
Experience the bold and robust flavors of central Italy, where cured meats, sheep's milk cheeses, and extra-virgin olive oil take center stage. The Spicy Tomato, Onion, and Guanciale Sauce or the Smashed Potato Sauce with Cracked Black Pepper and Olive Oil will leave your taste buds craving for more.
Travel to southern Italy and discover the magic of simple, frugal ingredients transforming into stunningly delicious sauces. The Sweet Pepper and Lamb Ragù with Rosemary or the Fresh Ricotta Sauce with Diced Prosciutto are excellent examples of how simplicity can create extraordinary flavors.
Immerse yourself in the flavors of the Mediterranean and the mountainous terrain of Sicily and Sardinia. The Pork Ragù with a Hint of Dark Chocolate and Cinnamon or the Red Mullet Roe with Garlicky Bread Crumbs will transport you to the culinary paradise of the Italian islands.
In addition to the mouthwatering recipes, The Best Pasta Sauces also provides a comprehensive guide on saucing the Italian way, tips on making handmade pastas, secrets to cooking pasta al dente, essential ingredients for every Italian kitchen, and expert wine pairings. Detailed maps and stunning color photographs make this cookbook a feast for the eyes as well as the palate.
Bring the taste of Italy into your home today with The Best Pasta Sauces: Favorite Regional Italian Recipes. Start experimenting with the authentic flavors of Italy and delight your family and friends with dishes that will transport them to the sun-drenched hills of Tuscany or the bustling streets of Naples. Buon appetito!
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