Modern Italian Cooking: Fresh Interpretations of Traditional Dishes by Biba Caggiano

  • A word about pasta [making, cooking, and storing] (page 27)

    from Modern Italian Cooking: Fresh Interpretations of Traditional Dishes Modern Italian Cooking by Biba Caggiano

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: pasta dough
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  • ISBN 10 0671553305
  • ISBN 13 9780671553302
  • Published Jan 01 1988
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Distribution Services
  • Imprint HarperCollins Distribution Services

Publishers Text

Over 200 mouth-watering recipes that give Italian food a new, lighter twist. Biba Caggiano is an award-winning cookbook writer, chef, and proprietor of the successful restaurant that bears her name. Now, she shares her secrets. Follow Caggiano's simple, step-by-step instructions and begin a meal with Crostini of Spicy Eggplant, Radicchio and Pancetta Salad, or a zesty Zucchini Soup. Go on to enticing entrees -- a Risotto with Lobster, Squash and Cheese Gnocchi, or Veal with Prosciutto and Sage -- and dreamy desserts -- Peach Mousse, Espresso Granita, Apple Fritters with Raspberry Sauce. A dazzling array of calzones, pizzas, pastas, and soups, plus a section on great, fast pasta dishes that can be prepared in twenty minutes or less reflect the very best of contemporary Italian cuisine.

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