Pasta by hand A collection of Italy's regional hand-shaped pasta

Jenn Louis

Book - 2015

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Subjects
Genres
Cookbooks
Published
San Francisco : Chronicle Books [2015]
©2015
Language
English
Main Author
Jenn Louis (-)
Item Description
Includes index.
Physical Description
200 pages : illustrations ; 25 cm
ISBN
9781452121888
  • Foreword
  • Introduction
  • The Basics
  • Dumplings
  • [Sardinia]
  • Malloreddus
  • Ciciones
  • [Basilicata]
  • Semolina Cavatelli
  • Ricotta Cavatelli
  • [Puglia]
  • Orecchiette
  • Orecchiette with Turnip Greens, Anchovies, and Garlic
  • [Campania]
  • Gnocchi alla Sorrentina
  • Dunderi
  • [Molise]
  • Winter Squash Cavatelli
  • [Lazio]
  • Pasta Grattugiata
  • Gnocchi alla Romana
  • Semolina Frascarelli
  • Frasearelli
  • Gnocchi Ricci, Single Dough Method
  • Gnocchi Ricci, Double Dough Method
  • Cecamariti
  • [Abrauzzo]
  • Cazzellitti
  • Saffron and Potato Gnocchi with Garlic, Ricotta, and Butter Sauce
  • [Umbria]
  • Farro Gnocchi
  • Gnocchi al Sagrantino
  • Gnocchi alia Collescipolana
  • [Marche]
  • Sorcetti
  • [Tuscany]
  • Strozzapreti
  • Ricotta Gnocchetti
  • Potato Gnocchi
  • Wild Nettle Gnocchi
  • Pinci
  • Rustic Malfatti
  • Formed Malfatti
  • Classic Gnudi
  • Zucchini Gnudi
  • Baked Gnudi
  • Donzelline
  • [Emilia-Romagna]
  • Gnocchi with Egg and Ricotta
  • Potato Gnocchi with Parmigiano-Reggiano
  • La Stoppa's Chicche della Nonna
  • Chicche Verdi del Nonno
  • Pisarei e Faso
  • Passatelli
  • Royale Bolognese
  • Crescentina
  • [Liguria]
  • Menietti in Vegetable Soup
  • Sugeli with Potatoes and Garlic
  • Chickpea Gnocchetti
  • Trofie with Wheat Bran
  • Semolina Trofie
  • Potato Trofie
  • [Piedmont]
  • Donderets
  • Bietole (Chard) Gnocchi
  • Gnocchi Ossolani
  • Gnocchi alla Bismark
  • Beet and Ricotta Gnocchi
  • Beet and Potato Gnocchi
  • Potato and Sculpit Gnocchi
  • [Lombardy]
  • Chestnut Gnocchi
  • [Veneto]
  • Gnocchi Vicenza
  • [Valle D'Aosta]
  • Gnocchi alla Valdostana
  • Gnocchi alla Bava
  • [Trentino-Alto Adige]
  • Traditional Spatzli
  • Spinach Spatzli
  • Beet Spatzli
  • Spatzli with Sage and Speck
  • Gnocchi di Ciadin
  • Buckwheat and Ricotta Gnocchi
  • Gnocchi with Dried Nettles
  • Strangolapreti
  • Strangolapreti with Bread Crumbs
  • Canederli
  • Chestnut-Porcini Canederli
  • [Friuli-Venezia Giulia]
  • Squash Gnocchi
  • Sauces
  • Pesto
  • Tomato Sauce
  • Guanciale, Tomato, and Red Onion Sauce
  • Brown Butter with Sage
  • Fonduta
  • Gorgonzola Cream Sauce
  • Liver, Pancetta, and Porcini Ragu
  • Rabbit Ragu
  • Lamb Ragu
  • Beef Ragu
  • Larder
  • Chicken Stock
  • Homemade Ricotta
  • Squash Puree
  • Glossary
  • Index
Review by Publisher's Weekly Review

Louis, Food and Wine's Best New Chef 2012 and a successful Pacific northwest restaurateur, offers a comprehensive, meticulously researched catalogue of authentic regional recipes for hand-shaped pasta. Louis outlines basic components of flour types, breadcrumbs, cheese, eggs, greens, and potatoes for various types of gnocchi and instructs cooks on how to hand-craft these "nubs of dough" at home to be simmered, baked, poached, or sautéed. From Abruzzo come saffron potato gnocchi in a ricotta garlic butter sauce; from Tuscany, gnocchi verdi; from Umbria, farro-based gnocchi. Along with photographs of Louis's skillful hands at work sculpting pastas, there are discussions on technique, must-have ingredients, and tools such as scales, paddles, and ricers. Recipes give measurements in both grams and cups, and suggest sauce pairings. The luxurious sauce recipes in the last chapter are worth the price of admission alone and feature traditional ragús of lamb, rabbit, porcini, tomato, beef, and wild boar. This single-focus cookbook is written with both authority and a passion for "some of the most soulful Italian food we can eat." (Apr.) © Copyright PWxyz, LLC. All rights reserved.

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