This new book from celebrated chef Gennaro Contaldo is all about pasta, one of the most popular of all Italian dishes. Bestselling author and much-loved personality Gennaro reveals all of his tips and tricks to making the best of the most versatile of dishes. Featuring recipes for dried, fresh, filled, and baked pasta dishes such as lasagna four ways, classic minestrone soup, homemade ravioli and perfect pesto, these are dishes that can be quickly whipped up for the whole family. An inexpensive staple that can be easily transformed into a luxurious meal, the possibilities of pasta are endless—perfect for busy families and for easy entertaining. Join Gennaro on an exciting Italian adventure, and discover both new and traditional recipes that will quickly become household favorites. A delicious collection of over 100 recipes and featuring beautiful photography by distinguished photographer David Loftus, many of these recipes can be cooked in a matter of minutes. Packed full of tips for picking the best shape for sauces and featuring recipes from across Italy, this is an essential book for any pasta enthusiast.
• Gennaro appears in every episode of “Jamie Cooks Italy.” He is one of the world’s most-loved chefs and here he shines attention on one of the most popular of Italian dishes. • Featuring recipes for dried, fresh, filled, and baked pasta dishes—these are recipes that can quickly come together to feed the whole family. • Features beautiful photography by celebrated photographer David Loftus.
“What a fantastic book—why is he cooking so good?”
“The man cooks like an angel and no ordinary angel.”
“With each recipe, Contaldo brings joy and dazzlement.”
"There's nothing Gennaro doesn't know about pasta. He's an absolute legend!"
"'There is no limit to the joys of pasta,' writes chef Contaldo (Panetteria) in this excellent cookbook. He sorts the 100 recipes into four main pasta types that include classics and inventive variations: dried (linguine with clams; whole wheat tagliatelle with anchovies and walnuts), fresh (orecchiette with tomatoes and lemon burrata; fusilli with rabbit and orange), filled (broccoli and sausage parcels in tomato sauce; seabream ravioli with capers, lemon, and cherry tomato sauce), and baked (rigatoni with meatballs; butternut squash lasagne). Whether he shares an anecdote ('My sisters would patiently make each meatball'), celebrates Italy's regional cooking ('Sicilian cooking is all about simple "cuicina povera"?'), or offers ingredient substitutions ('If you can't get this shape, then use conchiglie or penne'), the introductions written for each recipe are equally fun to read. In conjunction with these recipes are plenty of pasta fundamentals, such as basic sauces, matching shapes to sauces (rigatoni can be used in baked dishes and ragùs, while farfalle is best with pesto), and info on the equipment needed for it all. This delightful cookbook will educate and inspire."
"Many-time author Contaldo selects his 100-plus pasta favorites from among Italy's regions of Liguria and Lombardy, Sardinia and Sicily, among others. The result is a collection of very focused and quick-to-cook dishes, both new and old, that will satisfy almost any palate. Whether describing pasta that is dried or fresh, baked or filled, pasta directions are easy to follow."