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With outstanding recipes from the
owner-chef of Chicago's Quartino restaurant, this cookbook provides key
instructions, techniques, and great recipes for authentic Italian pasta. John
Coletta offers both traditional dishes and innovations of his own, including
Penne with Prosciutto and Asparagus, Spaghettini with Tomatoes and Basil,
Rigatoni with Turkey and Fennel, and Linguine with Salmon and Tomato Sauce.
Here too are some perhaps unexpected uses for pasta, including Leftover
Oven-Browned Ziti with Leeks and Onions, Radiatori Salad with Carrots and Mint,
and Apricot Ravioli with Rosemary.
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