By Pamela Sheldon Johns
50 nice Pasta Sauces has all of the correct parts to turn into a best-selling cookbook: daily Italian recipes that may be ready quickly and cheaply, illustrated with attractive four-color photography.
Living on a farm in Tuscany, Pamela Sheldon Johns is aware greater than a bit approximately Italian cooking, and 50 nice Pasta Sauces showcases a few of her most sensible sauces accrued all through her large culinary profession. The recipes are divided into 4 mouthwatering categories--vegetable sauces, meat sauces, seafood sauces, and dairy sauces--each designed to be the center-piece of an impossible to resist, unforgettable meal.
Readers can virtually style the flavorful pasta dishes pictured within the wealthy, four-color pictures that accompany the recipes. The aromatic sauces nearly jump off the web page, begging to be savored. Who may perhaps resist?
The recipes, starting from usual, conventional standbys to artistic new favorites, include:
* Carbonara sauce
* Browned butter and sage sauce
* Rosemary-lamb sauce
* Garlic shrimp and wine sauce
* Roasted tomato sauce
* Asparagus and butter sauce
* Creamy goat cheese sauce
50 nice Pasta Sauces offers readers and chefs a scrumptious, effortless, and reasonable flavor of Italy, correct of their personal houses.
Read or Download 50 Great Pasta Sauces PDF
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Extra resources for 50 Great Pasta Sauces
The flavors of the fresh goat cheese and the roasted garlic, served with fresh bread, mingle so well together in this easy-to-prepare appetizer. 2 garlic bulbs 2 to 4 teaspoons olive oil 1 loaf fresh bread (baguettes and Italian bread work well) 3 to 4 ounces goat cheese 1 tablespoon sun-dried tomato slivers 1 tablespoon chopped fresh parsley Preheat the oven to 400°F. Peel away the loose skin covering the garlic, but leave enough skin so the bulb stays intact. Cut about 1/4 or ⅜ inch off the top of the garlic; this should expose most of the individual cloves.
Flour a cutting board and place the dough on the board. Knead and then divide the dough into 12 portions. Roll each portion into a small cigar shape and use a sharp knife to cut 2 or 3 slits into the top. Cover with a towel and let rise for another 25 minutes. Preheat the oven to 375°F. On the stovetop, bring the 8 cups water to boil in large saucepan. Add the baking soda and the remaining 2 tablespoons sugar (the water will foam up). Drop 4 pretzel sticks at a time into the boiling water and cook for 30 seconds per side.
While the potatoes are under the broiler, cook the diced bacon in a skillet over medium-low heat. When the bacon has crisped and browned, remove it from the skillet to drain on paper towels. In a bowl, toss the cheeses together until they form a uniform mixture. Place about 1 tablespoon of cheese on each potato half and sprinkle on about 1 teaspoon of bacon. If there’s leftover cheese or bacon, add it onto the potatoes. Place the potato skins back under the broiler until the cheese has melted and begins to bubble; this should only take 3 or 4 minutes.