
Famed test kitchen Academia Barilla covers here pasta and the many ways it can be turned into delicious meals, offering more than 150 easy-to-follow recipes in five chapters, with each recipe including helpful dietary information (e.g., suitable for vegans, vegetarians, contains nuts or is dairy-free). The work also includes dishes created with pastas made from semolina or multigrains. Traditional favorites are featured along with new creations for modern palates. Recipes, one to two per page, are grouped by ingredient—vegetables, fish, meat, and other flavorful ingredients such as olives, capers, and lemons. Sample recipes include whole-grain penne rigate Mediterranean salad, red-lentil penne with vegetables, frittata with zucchini and Parmesan, and lasagne alla Genovese. Interspersed among the recipes are stories about people who produce the grains and about pasta makers.
VERDICT A helpful volume for cooks at all levels of experience who are looking for a new recipe or who want to try a different type of pasta.
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