Glorious Pasta of Italy
Glorious Pasta of Italy cookbook review:
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.
For me, pasta is indeed glorious. A basic staple food — unleavened dough — it is shaped into hundreds of shapes and sizes and, with various sauces and preparations, can be transformed into thousands of dishes. It is a simple food to be celebrated. Since the motto for the Lemons & Anchovies blog is “celebrating simple food,” a cookbook about pasta seemed the perfect fit. If you want to know what drew me to Jean’s blog, go take a look yourself. You’ll see. It’s her photos. Simple food. Glorious food. Food to be celebrated. Food like pasta.
Cooks&Books&Recipes Guest Cook Jean, Lemons & Anchovies:
Give me a menu, and if I see a pasta section in it, everything else will be ignored. Hence, it goes without saying that when I was given the opportunity to review a new cookbook dedicated to pasta dishes, I couldn’t say yes quickly enough. I prepare pasta at least once or twice a week and would happily eat it every day, so I felt reasonably qualified to see if Domenica Marchetti’s new book, The Glorious Pasta of Italy, would pass muster in my kitchen.
A cursory glance at the cookbook revealed beautiful, appetizing images of a good number of the recipes and, more important, a well-organized table of contents. The book is divided according to type of dish–soup, sauce, classic, special, quick, sweet–making navigation a breeze. In the classics section I was happy to find perennial favorites like Spaghetti alla Carbonara and Linguine with White Clam Sauce, but I was inspired by other creative dishes that I couldn’t wait to have a taste of: Squid Ink Pasta with Crab Ragu, Bigoli with Spicy Sardine Sauce, and Orecchiette with Creamy Broccoli Sauce, just to name a few. But in order to see if this cookbook was meant for me, I decided to try a recipe whose ingredients are always present in my kitchen.
We hope that you enjoy the Glorious Pasta of Italy cookbook!
If you’re ready to make one of the delicious recipes from the book, we recommend that you start with this gemelli with fresh herbs.