A Cook's Book of Pasta: Carbonara, Marinara, Napolitana

Front Cover
Alex Frampton
Allen & Unwin, 2006 - Cooking (Pasta) - 224 pages
This handy little cookbook offers more than 200 re
 

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Nice receipts! And above everything, very easy to do!

Contents

Versatile Pasta
30
Pasta with Chicken
68
Pasta with Seafood
81
Index 218
104
Copyright

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Page 34 - Add the basil and then drizzle in the olive oil a little at a time while pounding or processing. When you have a thick puree stop adding the oil. Season and mix in the Parmesan.
Page 204 - TO MAKE the pizzoccheri, sift the two flours into a bowl and add a pinch of salt. Make a well in the centre and add the egg. Mix the egg into the flour and then gradually add the milk, mixing continuously until you have a soft dough (you may need more or less milk, depending on the dryness of your flour). KNEAD the dough for a few minutes, or until it is elastic, and then cover it with a tea towel and leave to rest for an hour.
Page 132 - To make the sauce, melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, or until pale and foaming.
Page 104 - Meanwhile, heat the oil in a large frying pan, add the onion and garlic and cook over medium heat for 5 minutes, or until soft.
Page 23 - Stir in the tomato and harissa, and bring to the boil. Reduce the heat and simmer for 20 minutes.
Page 111 - Soak eight wooden skewers in water for 30 minutes to prevent them burning during cooking. Combine the yoghurt, tandoori paste and lemon juice in a non-metallic dish. Add the chicken and coat well, then cover and marinate for at least 10 minutes. Meanwhile, heat the oil in a saucepan. Add the onion and cook for 3 minutes, then add the rice and cardamom pods. Cook, stirring often, for 3-5 minutes, or until the rice is slightly opaque. Add the stock and bring to the boil.
Page 33 - Meanwhile, to make the sauce, heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until soft.
Page 116 - With a vegetable peeler, slice the zucchinis into long ribbons, blanch in boiling water for a few seconds and refresh in cold water. Repeat with the basil leaves. Peel the cooked capsicums and slice the flesh in half. Toss with the vinegar. Heat the oil in a large frying pan over medium heat and cook the eggplant slices until soft. Drain on paper towels. Lay a piece of plastic wrap or baking paper on the work surface and arrange a single line of overlapping eggplant slices. Cover with a layer of...
Page 135 - Pour in the cream, bring to the boil then reduce the heat and simmer until the sauce begins to thicken.
Page 136 - Heat the oil in a large saucepan, add the onion and garlic, then cover and cook over low heat for 3-4 minutes, stirring occasionally.

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