One of a series featuring BBC television cooks, this book presents 40 pasta recipes of many kinds. The instructions are accompanied by tips for preparation, a photographic guide to unusual ingredients, and detailed nutritional information.
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Amazon Review
Here is a simple, unpretentious little book of pasta recipes. Well, not quite. For the author is Antonio Carluccio and the simplicity is deceptive: we are in the hands of a highly sophisticated restaurateur and the dishes, although easy enough to prepare, reflect this in their skill and subtlety. Around 40 very varied recipes cover the gamut of pasta possibilities, from soups through meat-, fish- and vegetable-based dishes to desserts (yes, sweet pasta dishes, including chocolate tagliatelli flavoured with cinnamon and served with honey and pistachio nuts). Clever touches enliven familiar dishes, such as Linguine With Tuna Fish Sauce, which is lifted with a trace of fresh root ginger. The showy side of pasta cookery is represented by rich-baked dishes like Tortellini in Puff Pastry, in which the dumplings are baked in a pastry case. Carluccio knows when to leave well alone, as in his beautifully unadorned soup Pasta With Peas, or Bucatini With Bacon, Cheese and Eggs, essentially a carbonara. The stars of the book must be Black Angel's Hair With Scallops, a brilliant creation with the fine pasta, dyed with cuttlefish ink (and looking, it must be said, like boiled pencil leads), contrasting stunningly with white and orange scallop flesh and red fragments of chilli; and the sumptuously simple Agnolotti with Ricotta and Truffle, delicious pillows of pasta stuffed with cheese and herbs providing a background for the fabulous white truffle. --Robin Davidson
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
4.0 out of 5 stars
'Antonio Carluccio Cooks Pasta contains a specially chosen selection of his favourite pasta recipes. ...'
15 Oct 2007
By ooOoo
VINE™ VOICE
There are vegetarian, fish and meat dishes, as well as mouth-watering pasta soups, salads and desserts.'
62 shiny pages, split over 8 main chapters:-
* Soups
* Pasta with Meat
* Pasta with Fish
* Vegetarian Pasta
* Baked Dishes
* Pasta Salads
* Pasta Desserts
* Basics
with recipe notes, conversion tables, ingredients and equipment/glossary, plus an introduction and a full index.
Each recipe is clearly laid out with the number of servings, list of ingredients and clear, numbered method.
Nutrition notes for each, too. Tips littered throughout, along with a full colour photograph of every main dish.
Recipes include:-
* Minestrone
* Tagliatelle Verdi with Field Mushrooms
* Rigatoni with Pork Ragout
* Open Raviolo with Fish
* Brandelli with Asparagus Sauce
* Penne with Chilli Sauce
* Cannelloni
* Vegetarian Lasagne
* Pasta for all Seasons
* Pappardelle with Poppy Seeds
* Chocolate Pasta
* Fresh Egg Pasta
62 shiny pages, split over 8 main chapters:-
* Soups
* Pasta with Meat
* Pasta with Fish
* Vegetarian Pasta
* Baked Dishes
* Pasta Salads
* Pasta Desserts
* Basics
with recipe notes, conversion tables, ingredients and equipment/glossary, plus an introduction and a full index.
Each recipe is clearly laid out with the number of servings, list of ingredients and clear, numbered method.
Nutrition notes for each, too. Tips littered throughout, along with a full colour photograph of every main dish.
Recipes include:-
* Minestrone
* Tagliatelle Verdi with Field Mushrooms
* Rigatoni with Pork Ragout
* Open Raviolo with Fish
* Brandelli with Asparagus Sauce
* Penne with Chilli Sauce
* Cannelloni
* Vegetarian Lasagne
* Pasta for all Seasons
* Pappardelle with Poppy Seeds
* Chocolate Pasta
* Fresh Egg Pasta
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