This wonderful collection of pasta sauces by Lindy Wildsmith includes all the classics, plus recipes of Lindy's own invention, inspired by the authentic Italian ingredients now available the world over. All are strongly rooted in the traditions of delicious Italian regional cooking. Some light sauces take no time at all to prepare, involve very little cooking, and are more like dressings than sauces. Others can be prepared well in advance (a plus when entertaining) and reheated when required. Classic recipes include two perfect Tomato Sauces, the real Ragu meat sauce from Bologna, plus Pesto, Arrabbiata, Puttanesca, Carbonara, and more. Vegetable sauces include Mushroom Cream Sauce with Garlic, Parsley, and Marsala; and delicious Roasted Vegetables with Capers and Cherry Tomatoes. Try Fish and Shellfish favorites such as Fishmarket Sauce; or a dressing of Tuna, Cilantro, and Lemon Zest with Tomato Salad. For Meat and Poultry lovers, there are the legendary Meatballs in Tomato Sauce -- as well as Bacon, Chile, and Tomatoes. Cream, Cheese, and Egg Sauces include a deliciously modern dressing of Cherry Tomatoes and Mozzarella with Arugula, Garlic, and Olive Oil. All this, plus wise advice on which pasta goes best with which sauce -- and why.
|Publisher:||Ryland Peters & Small|
|Product dimensions:||7.74(w) x 7.82(h) x 0.48(d)|
Table of Contents
|Pasta and sauces for pasta||6|
|Fish and shellfish||38|
|Meat and poultry||46|
|Cream, cheese, and eggs||56|