RAVIOLI

The Author has developed recipes to produce a fresh take on pasta sauce cookbooks for those tired of the same old favourites. That's the reason this book doesn't include a 3-hour marinara recipe or freshly prepared pasta. Not a picture of Tuscan hills or flour-caked nonnas. Rather, it's time to demonstrate to the world that everything is pliable.

You can eat food here that is influenced by a variety of ingredients and cuisines:

Keema Bolognese with Kimchi
Carbonara, Caprico and Pepe, and Chilli Crisp
Shakshuka, Mapo Tofu, Cascatelli, and Shells
"Enchiladas" with Smoked Cheddar and Chicken Manicotti
Macaroni & cheese with Andouille
Prawns in a miso-clam sauce

Modified versions of lesser-known Italian pasta dishes:

Spaghetti all'Assassina: a spicy pasta dish that is pan-fried till crispy and crunchy.
Ciceri e Tria (fresh and chewy) Pasta Frittata with Dandelion Greens and Fava Beans;
Cavatelli with Roasted Artichokes and Preserved Lemon;
Mild chickpea broth
Crispy fried pasta.

Laughable and delectable mixtures that mightor might notbe made in Italy:

Pasta Pizza with Spinach Artichoke Dip Lasagna Pinwheels (fettuccine fused together serves as the "crust").
Roman Cafeteria Pasta Salad with Canned Vegetables and Hot Dogs

The Author demonstrates the endless possibilities when you truly know how to use your noodles with an amazing collection of meals.

Dettagli