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On Top of Spaghetti…: Macaroni, Linguine, Penne, and Pasta of Every Kind by George Germon and Johanne Killeen

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Notes about this book

Notes about Recipes in this book

  • Linguine with clams and paprika

    • mcvl on June 25, 2014

      This is very good. I added (a) a little urfa biber to enhance the taste of the ordinary paprika and (b) some butter because ... well, you know.

  • Sunday gravy with sausages and meatballs

    • Breadcrumbs on September 14, 2012

      p. 126 - This is a sauce where the rich meaty ingredients don’t overshadow the bright flavours of the tomato sauce and the result is a perfectly balance dish. One note I’d add is that I believe the meatball recipe calls for too much milk relative to the quantity of other ingredients. In my case I actually had 15 oz of beef vs the 12oz called for and 1/3 cup of milk was more than enough to moisten the meatballs. Once the meatballs were added to the pan I simmered my sauce for 2 hrs covered and an additional hour uncovered. This isn’t necessary but it does further integrate the various flavours and makes your home smell amazing!! Next time I prepare this dish I’ll remove the sausage from its casings as I found the large pieces didn’t break up enough using the prescribed method. The gravy was a big hit. The meatballs were ridiculously tender and just melted in our mouths, it was tough to imagine how they’d held together. Photos here: http://chowhound.chow.com/topics/866162#7576482

  • Spaghetti and summer chicken cacciatore

    • Breadcrumbs on September 19, 2011

      p. 147 - Another hit from this lovely book! What attracted me to this recipe was the use of seasonal produce that I had in abundance, especially tomatoes. I made the recipe as directed electing to chop the pancetta, celery and my own addition of a small carrot in the Cuisinart so they would be very, very fine and serve to thicken the sauce. We were especially impressed by the depth of flavour of this dish given the relatively short simmer time. I used shitake mushrooms that added a nice earthy flavour to the sauce. The butter they were cooked in also served to add a richness to balance the acidity of the tomatoes. I served this over penne and broke down the pieces of chicken a little so they were more suited to a pasta sauce. Fantastic!

  • Pasta hankies and brasato al Barolo

    • Breadcrumbs on September 11, 2011

      p. 151 First use of this recipe and, this wonderful cookbook. The book, recommended by a Chowhound member, the recipe, found in a search for a dish to use the most wonderful short ribs and mushrooms I picked up at the market yesterday. Interesting that there weren’t that may recipes to choose from with this combination. Lucky us that I selected this one! Oh my goodness, what a wonderfully rich, soul-satisfyingly scrumptious dish this turned out to be. Instead of serving as two separate courses, I removed the meat from the bones, and added back to the thickened braising liquid after pureeing. Barolo isn’t cheap but this dish is worth the investment, if for no other reason that the absolutely enticing aromas wafting through our home as it braised all afternoon. The earthiness of the mushrooms added a depth of flavour and, a lovely textural element. Served with an incredible Barolo and all guests lived happily ever after, even if just for one night! This one gets a rare 10/10.

    • Breadcrumbs on September 11, 2011

      I should also add (no space above) that I did braise this in the oven vs simmering stovetop. After initially bringing the combination of ingredients to a boil as per the directions, I placed the lid on the dutch oven and off it went into a 300 degree oven for 3 hours. Perfection and oh, that aroma!

  • Spaghetti with eggs, sausage, peppers, and onions

    • Breadcrumbs on February 18, 2012

      p. 184 - Looking for a new way to prepare sausage pasta this recipe caught my eye. Essentially this is very similar to carbonara but made w sausage vs bacon. This dish comes together very quickly and the addition of peppers and onions in the sauce added nice flavour and a different textural element. This rich, flavourful dish that's quick to prepare was the perfect foil for a cold winter's night and four very hungry diners! Delicious. We'll definitely make this again.

  • Ziti baked with mushrooms, cream, and Parmigiano-Reggiano

    • Breadcrumbs on March 17, 2013

      p. 194 Another hit from this book. Rich and cheesy this recipe really allows the earthy flavour and meaty texture of the mushrooms to shine. The onions, shallots and fennel play a strong supporting roll enhancing but not overwhelming the mushrooms. As the authors suggest, this dish would be wonderful with any variety of wild mushrooms and I look forward to trying many more variations. Last night’s version included shitake and Portobello. I would love to try this with the uber-meaty king oyster mushrooms and perhaps pair them w shitake and/or another earthy variety. I added some garlic to the veggie mix and a couple of handfuls of mozzarella to the sauce and another atop the dish to create a nice cheesy crust. I’d definitely do this again. Delicious! Photos here: http://chowhound.chow.com/topics/894422#7959270

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Reviews about Recipes in this Book

  • ISBN 10 0060598735
  • ISBN 13 9780060598730
  • Published Nov 01 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Morrow Cookbooks
  • Imprint Morrow Cookbooks

Publishers Text

On Top of Spaghetti... is an invitation to join Johanne Killeen and George Germon, the renowned chef-owners of Providence, Rhode Island's legendary restaurant Al Forno, on a sensory journey to pasta paradise.

No other food offers the unique, tangible, sensuous enjoyment of pasta. And with a few fresh ingredients, a little imagination, and a lot of love (for cooking and for each other), Johanne and George have been making pasta magic for years. Now, with On Top of Spaghetti . . . , they offer their experience cooking pasta in Italy, in their restaurant, and in their home kitchen. All of the lessons, the techniques, the secrets, and their special pasta affinity are on display for you to achieve perfect results for perfect pasta.

On Top of Spaghetti... is a versatile collection of recipes that proves the ingenuity of pasta. The chapters are devoted to pasta with vegetables, legumes, and herbs; tomato sauces; seafood; poultry, meat, and rabbit; and eggs and cheese as well as baked and fresh pastas, ravioli, and lasagne. You will find authentic dishes here, such as Ricotta Ravioli, Linguine with Classic Ligurian Pesto, and Pasta Shells with Spicy Sausage Red Sauce, as well as innovative new dishes such as Zucchini Flower Lasagne, Saffron-Sauced Pasta and Osso Buco, and the superspicy Spaghetti La Bomba.

In down-to-earth style, Johanne and George include a guide to specialty ingredients that add a whole new understanding to capers, anchovies, and pine nuts, as well as to traditional meats and cheeses-;prosciutto di Parma, prosciutto cotto, pancetta, Pecorino Romano, and Parmigiano-Reggiano, including instructions for making homemade ricotta-;that are essential to the true taste of Italian pasta. There is also a section devoted to helpful, sensible tips: why you should always reserve some of your pasta cooking water, which pasta dishes are better served without cheese, how to know when your spaghetti is perfectly al dente, and how to gauge portion size. Topping it all off are sixteen pages of luscious color photographs of the finished dishes.

For utterly simple, fun, fresh, and flavorful recipes that are perfect for a leisurely lunch, an elegant feast, or a midnight spaghetti snack, nothing tops On Top of Spaghetti...



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On Top of Spaghetti…: Macaroni, Linguine, Penne, and Pasta of Every Kind

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