Erica De Mane
Author of Pasta
About the Author
Erica De Mane writes on Italian cooking for Food & Wine, Fine Cooking, Saveur, the New York Times, Gourmet, and Marie Claire. A member of the New York Culinary Historians and the Italian-based International Slow Food Movement, she lives in New York City
Works by Erica De Mane
Tagged
Common Knowledge
- Gender
- female
Members
Reviews
The flavors of southern Italy by Erica DeMane
Spaghetti with roasted beets, escarole, and anchovies, Gigino Style; p.343. Substituted kale for escarole. Drom John liked but could use crunch, maybe toasted pine nuts, Shelmar thought the kale was undercooked and thought the parsley overpowering and hopes never to eat again.
I owned this cookbook on an ebook. It’s all about pastas!
I loved this cookbook. plenty of southern Italy and Sicilian recipes!
This is an very updated version of their previously published book by the same name.....
So what's different? Everything! All new recipes by a new chef/author, same format; lovely photographs, easy to follow directions, ingredients in bold font on the side of the directions.....
Contents include: Introduction, 6 sections of recipes, Pasta basics, Glossary, & Index all in 119 pages.
The Classics: Pasta w/ home style tomato sauce; Fettuccine Alfredo; Spaghetti alla carbonara; Pasta caprese; & Linguine w/ clam sauce
Quick Suppers: Penne arrabbiata; Green farfalle w/ Gorgonzola; Linguine w/ tuna & vodka sauce; Rigatoni w/ salami, mozzarella & arugula; & Penne w/ prosciutto & butter
Elegant Entertaining: Crab ravioli w/ creme fraiche & basil; Crespelle w/ asparagus & porcini; Angel hair w/ scallops & arugula; Lasagne w/ duck & Chianti wine sauce (my favorite); & Lobster w/ Moscato wine & pappardelle
Spring & Summer: Lasagnette w/ asparagus & morels; Pasta salad w/ baby artichokes & grilled tuna; Tagliatelle w/ fava beans, mascarpone, & prosciutto; & Bucatini w/ shrimp skewers & Sicilian pesto
Autumn & Winter: Fusilli w/ braised fennel, sweet sausage, & pecorino; Penne w/ butternut squash, sage & bresaola; Cannelloni w/ goat cheese, roasted tomatoes; & Penne w/ lamb ragu & mint
Hearty Vegetarian: Cavatappi w/ cauliflower, saffron, pine nuts, & currants; Whole wheat penne w/ braised garlic & radicchio; Orzo salad w/ feta & avocado; Wild green filled ravioli w/ walnut sauce; & Roasted eggplant lasagne
Wonderful updated cookbook, now I own both versions!… (more)
You May Also Like
Statistics
- Works
- 4
- Members
- 232
- Popularity
- #97,292
- Rating
- 4.3
- Reviews
- 4
- ISBNs
- 7
- Languages
- 1