Items related to Carlo Middione's Traditional Pasta
Offers more than sixty classic pasta recipes for sauces, stuffed pasta, baked pasta, fried pasta, and pasta in broths and soups
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Review:
Carlo Middione owns two well-respected restaurants in San Francisco. A Sicilian-American, he emphasizes cooking pasta properly, pairing it attentively with the right amount of the right sauce, and serving it in moderate-size portions. This warmly illustrated, well-sized paperback updates what Middione originally wrote in 1982. Many of the 65 recipes are Sicilian, including Rigatoni alla Donnafugata and Fettuccine with "Busted" Tomatoes. The brief chapter on fried pasta is a treasure. Middione suggests includes wines to accompany most dishes.
Review:
There are many traditional favorites here, from baked macaroni and lasagna to various spaghetti - but long-time fans of Italian cuisine will also find an unusual pasta souffle and fettuccine with vodka, among some other surprises. Dishes are easy to make and appealing in this coverage of various traditional pasta dishes. -- Midwest Book Review
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- PublisherTen Speed Press
- Publication date1996
- ISBN 10 0898158052
- ISBN 13 9780898158052
- BindingPaperback
- Number of pages128
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Carlo Middione's Traditional Pasta
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(1996)
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