Pasta Veloce
Irresistibly Fast Recipes from Under the Tuscan Sun
Published on 18. April 2023
256 pages
978-1-64700-747-8 (ISBN)
Description
From the famed author of Under the Tuscan Sun, the most delicious Tuscan pasta recipes that can be made in the time it takes to boil water and for the pasta to cook
Frances Mayes is known for transporting readers to the charming Italian countryside in her bestselling books. In Pasta Veloce, Mayes brings that irresistible Italian flavor right to your home with 100 of her favorite pasta recipes. These well-loved recipes blend traditional Italian technique with magic from the Mayes and Wyler home kitchens where experiments are always in progress.
Pasta is the most versatile food on Earth. And if you do it right: fast! Pasta Veloce offers a multitude of under-30-minute, luscious recipes, all accompanied by Mayes's evocative text. While there are numerous pasta cookbooks, few feature a true Italophile's passion and eye for detail that can get a dish to the table in, as Mayes describes, "the time it takes to boil water." From a Tagliatelle with Duck Confit, Chestnuts, and Coffee Reduction to a glittering Capellini with Golden Caviar to the perfect vodka sauce, Pasta Veloce is your guide on those nights when you're ready to skip the whole production of it but still want to eat like royalty in a rustic Italian village.
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Frances Mayes | Susan Wyler | Steven Rothfield
Pasta Veloce
Irresistibly Fast Recipes from Under the Tuscan Sun
Book
04/2023
Abrams
€33.00
Available immediately
Persons
Frances Mayes is the international bestselling author of Under the Tuscan Sun and The Tuscan Sun Cookbook. The award-winning movie by the same title was based off of her memoir. She is also the author of A Year in the World, Bella Tuscany, Every Day in Tuscany,Women in Sunlight, and Bringing Tuscany Home, among others. She and her husband divide their time between North Carolina and Tuscany. Susan Wyler is a cookbook editor, the author of Cooking for a Crowd andCooking from a Country Farmhouse,and a former food editor at Food & Wine magazine. She lives in Hillsborough, North Carolina. Steven Rothfeld is a photographer whose work appears in The Tuscan Sun Cookbook, Bringing Tuscany Home, and Simply French. He lives in Napa Valley, California.
Content
- Intro
- Cover
- Title Page
- Contents
- Introduction: Saluti!
- Lilies and Wheels, Shells and Shirtsleeves: The Shapely Art of Pasta
- La Dispensa della Pasta: The Pasta Pantry
- The Transforming Ingredient: Extra-Virgin Olive Oil
- Salt and Water: Secrets to Cooking with This Elemental Mix
- Vegetables and Cheese
- Pipe Rigate with Artichokes, Ricotta Salata, Olives, and Tomatoes
- Tortiglioni with Artichokes, Herbed Onions, Tomatoes, and Lemon
- Strozzapreti with Mozzarella, Tomatoes, Artichokes, and Mediterranean Herbs
- Farfalle with Roasted Asparagus, Lemon Cream, and Chives
- Farfalle with Beets in Goat Cheese Sauce
- Penne Rigate with Spicy Broccoli Rabe and Toasted Garlic
- Casarecce with Broccoli, Garlic, and Shaved Pecorino
- Cavatelli with Broccoli Romano in Creamy Parmigiano Sauce
- Torchietti with Cabbage, Cannellini Beans, Onion, and Sage
- Mezze Maniche with Cauliflower, Fennel, and Red Onion
- Gigli with Riced Cauliflower, Toasted Pine Nuts, and Golden Raisins
- Spaghetti Cacio e Pepe
- Linguine alla Carbonara
- Fettuccine Alfredo
- Spaghetti with Fonduta and Broccoli
- Baked Gigli with Four Cheeses and Ten-Minute Tomato Sauce
- Tagliolini with Cabbage and Black Truffles
- Sedanini with Chickpeas, Red Bell Pepper, and Olives
- Spaghettini with Charred Carrots and Pea Shoots
- Spaghetti with Elephant Garlic and Herbed Breadcrumbs
- Penne Rigate with Eggplant Parmigiana
- Individual Eggplant Parmigiana Lasagne
- Mezze Maniche alla Norma
- Paccheri with Eggplant, Tomatoes, and Red Bell Pepper
- Pronto Pasta Fagioli
- Trofie with Green Beans, Potatoes, and Browned Onions
- Lemon Pistachio Linguine
- Bucatini with Lemon, Lime, and Rosemary Dust
- Pappardelle with Butternut Squash, Prosciutto, Amaretti, and Sage
- Malfadine with Goat Cheese, Olives, and Sun-Dried Tomatoes
- Farfalle with Basil Pesto, Ricotta, Yellow Peppers, and Cherry Tomatoes
- Spaghettini with Chunky Mushrooms in Marsala Tomato Sauce
- Reginette with a Trio of Mushrooms in Gorgonzola Cream Sauce
- Maltagliata with Mushrooms, Truffle Oil, Shallots, Parsley, and Cream
- Pappardelle with Dried Porcini Mushrooms, Sun-Dried Tomatoes, and Croutons
- Casarecce with Shishito Peppers, Anchovies, Tomatoes, and Ricotta Salata
- Fusilli with Grilled Radicchio, Balsamic Onions, Gorgonzola, and Walnuts
- Spaghetti with Tomato Sauce and a Cup of Herbs
- Spaghetti al Pomodoro
- Pappardelle all'Arrabbiata
- Penne with Vodka Sauce
- Tagliatelle with Truffles, Butter, and Cream
- Fusilli and Vegetable Salad
- Ruote with Zucchini, Tomatoes, and Shallots
- Ditaloni with Zucchini, Tomatoes, and Peas
- Seafood
- Glittering Angel Hair with Golden Caviar
- Linguine with White Clam Sauce
- Spaghetti with Garlicky Clams in Red Sauce with Chili Crisp
- Linguine with Clams in Toasted Almond and Roasted Red Pepper Pesto
- Capellini with Crab, Lemon, and Arugula
- Radiatori with Fried Halibut, Fennel, Sambuca, and Saffron
- Linguine with Lemony Lobster, Tomatoes, and Asparagus
- Spaghetti with Mussels in Saffron Cream
- Farfalle with Salmon, Asparagus, and Shiitake Mushrooms
- Chiocciole with Scallops, Corn, and Lime
- Linguine with Bay Scallops in Fresh Tomato Sauce
- Spaghetti in Red Vermouth with Shrimp and Green Olive Sauce
- Penne Seafood Salad
- Conchiglie with Garlicky Shrimp
- Cavatappi with Shrimp, Spicy Sausage, and White Beans
- Squid Ink Spaghetti with a Trio of Seafood
- Tagliatelle with Swordfish, Chickpeas, Spinach, and Orange Zest
- Mediterranean Elbow Macaroni Salad with Tuna, Fennel, Bell Pepper, and Red Onion
- Torchietti with Fresh Tuna, Olives, and Sun-Dried Tomatoes
- Spaghettini alla Puttanesca
- Spaghettini with Bottarga in Garlic Lemon Cream
- Meat and Poultry
- BLT Spaghetti
- Casarecce with Bacon, Savoy Cabbage, Smoked Scarmorza, and Truffle Oil
- Bucatini all'Amatriciana
- Farfalle with Ham, Mushrooms, and Peas in Creamy Fontina Sauce
- Bucatini al Fumo
- Cavatappi with Pancetta, Artichokes, Tomatoes, and Olives
- Cavatelli with Mortadella, Ricotta, and Cherry Tomatoes
- Orecchiette with Pancetta, Broccoli Rabe, Burrata, and Pine Nuts
- Penne with Pepperoni, Kale, Chickpeas, and Sweet Peppers
- Sedanini with Prosciutto, Celery, and Lemon-Scented Breadcrumbs
- Fusilli with Chicken Marsala and Mushrooms
- Conchiglie with Italian Sausage, Kale, and Sun-Dried Tomatoes
- Silvia Baracchi's Red Wine Cavatappi with Sausage and Sautéed Onions
- Casarecce with Sausage, Cannellini Beans, Chard, and Fennel Pollen
- Fusilli with Sausage, Sun-Dried Tomatoes, Spinach, and Pine Nuts
- Straw and Hay Tagliatelle with Prosciutto and Peas
- Stracci with Almost-Instant Ragù
- Spaghetti with Filet Mignon and Herbed Balsamic Onions
- Malfadine with Veal Strips, Mushrooms, and Preserved Lemon
- Penne Rigate with Lamb, Roasted Red Peppers, and Olives
- Rigatoni with Fiery Rosemary Chicken, Peppers, and Onions
- Tagliatelle with Duck Confit and Chestnuts
- Rigatoni with Turkey Saltimbocca
- Pestos
- Classic Basil Pesto
- Goat Cheese and Walnut Pesto
- Toasted Almond and Roasted Red Pepper Pesto
- Smoky Almond-Mint Pesto
- Arugula and Toasted Pine Nut Pesto
- Sicilian Citrus Pesto
- Garlic Scape Pesto
- Kale and Pistachio Pesto
- Olive Pesto
- Walnut Pesto
- Resources
- Acknowledgments
- Index of Searchable Terms
- Copyright Page
- Back Cover
