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. Read more...
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 Ragu 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 Ragu 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."
- ISBN-13: 9780345547149
- ISBN-10: 0345547144
- Publisher: Ballantine Books
- Publish Date: October 2014
- Page Count: 238
- Dimensions: 8.1 x 7.1 x 1.1 inches
- Shipping Weight: 1.7 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-11-17
- Reviewer: Staff
Negrin (Rustico), founder of Manhattan-based Rustico Cooking, explores the wide array of pasta preparation, journeying across Italy's 20 regions to showcase the best each has to offer. With innumerable varieties of sizes and shapes, pasta's a staple that can be served as a side dish or as a main course, and while it may seem like a simple task, Negrin shares ten rules to truly cook it right. She also provides a tutorial on cooking equipment, saucing, wine pairing suggestions, matching pasta shapes with their ideal sauces, and ten must-have ingredients. She groups recipes by region, providing a brief description to the area's approach and specialties along with several recipes for tempting sauces. Negrin highlights key local ingredients from Val D'Aosta's fontina to Ligurian pesto to Calabrese pork. Piedmont's potato, onion, and fontina sauce with pancetta, the Marches' sausage and cabbage sauces, and Abruzzo's sweet pepper and lamb ragu with rosemary show the diversity and appeal of these dishes. Sidebars on salt, cooking with wine, and using canned tuna provide insight into the way Italians incorporate prized ingredients into their cooking. Negrin's recipes will transport back to Italy those lucky enough to have spent time there, and for those who haven't, she offers the opportunity to enjoy authentic Italian pasta and sauce in their own homes. Agent: Judith Riven, Judith Riven Literary Agency (Oct.)