Gennaro's Pasta Perfecto!: The Essential Collection of Fresh and Dried Pasta Dishes

Gennaro Contaldo. Interlink, $30 (176p) ISBN 978-1-62371-926-5
"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. (Oct.)
Reviewed on : 09/25/2019
Release date: 09/01/2019
Genre: Lifestyle
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