The World of Pasta

by Jagos, Patrick; Beer, Gunter

• ISBN13: 9783899850543
• ISBN10: 3899850548
• Format: Hardcover
• Copyright: 2004-02-01
• Publisher: Ingram Pub Services

Summary

Tortelloni in brodo, wan-tan, Swiss pizocceri: all of it is pasta! Both China and Italy claim to be the inventors of pasta, and both cuisines have had a long lasting influence. But pasta is found all over the world. Through their recipes, Gunter Beer and Patrik Jaros tell of the journey of pasta and its rise to fame in gourmet cuisine. This book shows you pasta in all its aspects, from classic Italian and Asian recipes to Euroasian fusions and variations from the Pacific, including noodles in a coffee and cardamom sauce. Book jacket.

Author Biography

Even as a child, Patrik Jaros used to stand in front of the steaming pots on his grandmother's stove, completely entranced by her art. He owes his passion and deep understanding of this craft to her. He is the youngest chef to be awarded stars by the Guide Michelin, has worked in Eckart Witzigmann's Aubergine restaurant in Munich, and came third at the Bocuse d'Or in Lyon, the centre for gastronomy's top cooks. Today Patrik Jaros runs and co-owns a number of restaurants and bars in Cologne In 1978, the photographer Gunter Beer began work as a reporter in a small Bavarian local newspaper. After that, he took photographs in Rio de Janeiro for the Journal di Brasil and, during the civil war in Nicaragua covered both the Sandinistas and the Contras. He has sat in the mud left over from gold washing in Venezuela, photographed fashion in Mexico London and on the Matterhorn

Table of Contents

Level of difficulty: easy
Bucatini all'amatriciana	p. 44
Chicken stock	p. 16
Cold soba noodles with raw egg and spring onions	p. 20
Deep-fried transparent noodles in melon puree	p. 52
Fideo pasta cooked in ink	p. 55
Gemelli aglio e olio with roast garlic	p. 28
Gnocchette with radicchio, capers and scarmozza	p. 34
Linguine with vongole veraci	p. 50
Maccheroncini with cheddar cheese au gratin	p. 41
Minestrone with ditalini	p. 23
Orecchiette with broccoli and red onions	p. 27
Penne lisce with diced aubergine and spicy salami	p. 46
Riccioli with Gjetost and redcurrants	p. 32
Rigatoni with Gorgonzola sauce	p. 38
Simple tomato sauce	p. 10
Spaghettini Nerone	p. 13
Stuffed Monsterrat tomatoes with pasta salad	p. 24
Tagliatelle with green asparagus	p. 42
Udon noodles in chicken soup with vegetables and coriander	p. 18
Level of difficulty: intermediate
Bavette livornese	p. 107
Bechamel sauce	p. 64
Black tagliatelle with fried lobster in the shell	p. 138
Bolognese sauce	p. 60
Caserecci with shrimps, cucumber and lemon	p. 124
Cheese spatzle with fried onions	p. 135
Chinese egg noodles with beef strips and fried shitake mushrooms	p. 117
Chinese shrimp noodles with grapefruit, green pepper and grilled chicken	p. 73
Cold coconut soup with rice pasta and pineapple	p. 74
Conchiglie with calamari and mussels	p. 80
Farfalle with smoked salmon, fresh peas and mint pesto	p. 118
Fiorelli with anchovy and fennel sauce and grilled sardines	p. 140
Fried noodle pizza with oyster mushrooms and Mozzarella	p. 144
Fusilli bucati lunghi with fried quail and fairy ring mushrooms	p. 114
Green pappardelle with small chanterelles and salmon	p. 130
Lasagne with meat sauce and Mozzarella	p. 66
Linguine al pesto	p. 94
Maize rigatoni with chilli beans	p. 97
Mushroom tagliatelle with fried goat's cheese and rosemary butter	p. 113
Pasta soup with parsley and lovage	p. 90
Pasta flakes with bacon	p. 84
Penne with tomato sauce and Italian sausage	p. 70
Pesto	p. 92
Pizzoccheri with potatoes and white cabbage	p. 98
Rice noodles with broccoli and curried scrambled eggs	p. 120
Rice vermicelli salad with peppers and shrimp chilli flakes	p. 100
Rotelle in pumpkin sauce baked in a pumpkin	p. 137
Transparent noodle salad with tomato chutney, peach and shrimps	p. 111
Spaghetti Bolognese	p. 62
Spaghetti with cold tomato sauce	p. 76
Spaghetti with fennel and bottarga	p. 79
Tagliatelle with salmon in lemon sauce	p. 109
Tofu curry with asparagus and cherry tomatoes	p. 58
Tomato tagliolini with chilli crevettes and mushrooms	p. 86
Tortellini al brodo with celery	p. 126
Level of difficulty: difficult
Artichoke tortelloni with peperonata and orange peel	p. 167
Beetroot ravioli with poppy seed butter	p. 182
Borlotti bean ragout	p. 172
Cannelloni with walnut and chicken liver filling	p. 174
Chinese egg noodles with sole and fried vegetables	p. 175
Chocolate noodles with orange and passion fruit sauce and mango strips	p. 179
Fish dumplings coated in transparent noodles on a spicy cucumber salad	p. 172
Fried sweet pasta with glace fruit	p. 174
German potato noodles with coffee sauce and cardamom	p. 177
Jumbo goat's cheese ravioli with tomato butter and pesto oil	p. 180
Lumacone with wild boar ragout and fried ceps	p. 151
Pasta with hare ragout and rosemary apricots	p. 148
Plum lasagne with roast almonds	p. 185
Ricotta ravioli with sage butter	p. 164
Sauerkraut snails stewed in butter	p. 168
Sweet horn-shaped pasta in hot milk	p. 173
Tagliatelle alla carbonara	p. 175
Cheese varieties	p. 36
Chocolate pasta dough	p. 158
Country index	p. 188
Herbs	p. 14
Mushroom pasta dough	p. 158
Pasta doughs	p. 152
Pasta varieties	p. 103
Ravioli dough	p. 162
Spinach pasta dough	p. 157
Time index	p. 186
Tomato pasta dough	p. 158
White pasta dough	p. 153
Table of Contents provided by Ingram. All Rights Reserved.