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    Pasta Modern: New & Inspired Recipes from Italy
    Pasta Modern: New & Inspired Recipes from Italy
    Pasta Modern: New & Inspired Recipes from Italy
    Ebook374 pages2 hours

    Pasta Modern: New & Inspired Recipes from Italy

    By Francine Segan and Lucy Schaeffer

    2.5/5

    ()

    Read preview

    About this ebook

    A palate-pleasing cookbook that “enables us to virtually visit Italy’s 20 regions and savor its pastas” (Booklist, starred review).
     
    In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy’s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The one hundred distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Pasta with Caramelized Oranges) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino-Caper Pasta). Tips and anecdotes culled from Segan’s Italian travels enhance the easy-to-follow directions, and a glossary of more than fifty extraordinary dried pastas showcases shapes to revive any pasta lover’s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.
    LanguageEnglish
    PublisherStewart, Tabori Chang
    Release dateOct 15, 2013
    ISBN9781613125502
    Pasta Modern: New & Inspired Recipes from Italy

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    Reviews for Pasta Modern

    2.5/5

    7 ratings1 review

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    • 2/5
      Not for those of us who ? Traditional Pasta..... I was thinking: "this stuff is just plain weird & unappetizing, and I'm sure as Hades Not Going to Eat This!" So, then I look at the title of the book, rather than the photo on the cover and I'm like: "Ah No, Wonder..... I Get It!" Minus a star!

      This is a heavy book for a heavy price: $35.... The pages are slick and the photos are limited. For me Photos are a major part of a cookbook, not only do I want photos for most every dish, I want them to tantalize my taste buds. Moving on to the recipes: the titles are in a heavy bold colored font, the ingredients are on a side frame in a small bold font which is quite readable. The recipe begins with an explanation in a very thin hard to read font and the instructions are in a tiny bold font, which I can not read..... What good is a cookbook when you Can't Read the Instructions? Minus another star!!

      Contents include: Introduction; How to Cook Pasta Like an Italian(?): the Recipe Chapters; Pasta Glossary; Sources; Acknowledgements; and Index.

      Appetizers & Soups: Pasta Sushi; Pasta Pretzel Sticks; Award-Winning Macaroni Fritters; and Soup in a Sack

      Fruit: Pasta w/ artichokes, prunes & sage; Berries, basil & bells; Rigatoni w/ red apples, rosemary, & red onions; and Spaghetti w/ oranges, dates & anchovies

      Nuts (Um Yeah): Corzetti w/ marjoram; Pasta w/ mint pistachio pesto; Chicory pesto w/ trofie; Radiatore w/ radicchio, beer & hazelnuts; and Pasta w/ almond tomato pesto.....

      Have you had enough yet?

      Vegetarian: Bucatini dome (This looked gross, like a pasta beehive stuffed w/ peas & things); Pasta without water; Risotto style pasta spaghetti w/ potatoes; and Kamut spaghetti w/ bean "meatballs"

      Fish: Purple pasta; Trout & snails; Tagliatelle w/ smoked trout & licorice (blech)"Worms" & eels; Slow simmered tuna, caramelized onions, & "candles"; and Fish heads, fish heads.

      Meat; Savory Chocolate & Coffee (ewwwwwwwwwwww); Fresh Pasta; Holidays; and Pasta for Dessert....

      Forget-about-this!

    Book preview

    Pasta Modern - Francine Segan

    CHAPTER

    Appetizers & Soups

    ________________

    A TAVOLA NON S’INVECCHIA.

    AT THE TABLE ONE DOESN’T AGE.

    ________________

    In today’s Italy, pasta is served in all sorts of new and exciting ways, not only as the traditional first course to a seated meal. Popular in Italy is a new trend called apericena or aperitivo cenato, appetizers as dinner: an assortment of tiny plates served in lieu of dinner. Hip restaurants and bars present elaborate buffets, with many lush pasta offerings, like Gooey Mozzarella Sliders, included free with the price of a glass of wine or cocktail. Creative finger foods like Pasta Pretzel Sticks (pictured on previous page), Pasta-Wrapped Shrimp, and Award-Winning Macaroni Fritters are nibbled at bars, at cocktail parties, on picnics, or at the beach, or are taken to work for lunch. In fact, several of the appetizers in this chapter are so simple to make and fun to eat that I’ve used the nontraditional serves as many as you like format—this way you can easily adjust the recipe to serve one, ten, or a hundred people!

    PASTA SUSHI

    _________________________________________________________________________

    SERVES as many as you’d like | REGION: Throughout Italy

    _________________________________________________________________________

    Italy’s amazingly creative two–Michelin-star chef Davide Scabin invented pasta sushi a few years ago by substituting pasta shells for white rice, making beautiful, Japanese-inspired but Italian-flavored, one-bite appetizers. Genius!

    He seasons the shells with a splash of rice vinegar and a few drops of mirin, a sweet Japanese rice wine, then lets his imagination rip, filling the shells with any sort of seafood, cooked or raw, garnished in myriad ways. Try poached lobster topped with caviar, diced tuna, or a raw oyster—or create your own. You can fill them all the same, or make an assortment; just calculate about four pasta shells per serving and a heaping tablespoon of filling for each.

    Chef Scabin loves the idea because it showcases how versatile Italian pasta is and how easily it crosses over into other cuisines. I love it because now I can make my own Italian-style sushi at home in minutes!

    FOR THE SHELLS:

    4 large pasta shells per person, preferably Felicetti brand

    Salt

    Rice wine vinegar or lemon juice, to taste

    Mirin, sweet Marsala, or sherry, to taste

    FOR THE FILLING:

    Diced or thinly sliced raw fish, such as tuna or salmon; raw or cooked oysters; sea urchin; caviar; and/or cooked fish like poached lobster, crab, or shrimp

    FOR THE GARNISH:

    Lemon or orange zest; grated horseradish; chopped scallions; diced fresh fruit; burrata or other cheese; red chili pepper; and/or sea salt

    Boil the pasta in salted water until it is al dente. Drain and toss with a splash, to taste, of rice wine vinegar and mirin. Spread the shells out onto a plate and let them cool to room temperature.

    Fill each shell with 1 tablespoon filling. Garnish to taste, season as you like, and serve immediately.

    PASTA PRETZEL STICKS

    { Pasta croccante }

    _________________________________________________________________________

    SERVES 4 to 6 | REGION: Throughout Italy

    _________________________________________________________________________

    It’s amazing how cooked pasta tossed with a little oil and then baked turns into perfect golden crisps with a pretty bubbly surface that look just like pretzel sticks. (See photo.) They’re great served plain, with just a sprinkle of salt, or you can jazz them up with dry spices like ground garlic, cayenne, or smoked paprika. I like to arrange these eye-catching nibbles poking out of a wine glass and serve them with assorted cheeses, salami, and olives. Keep a box of pasta on hand and you’ll never need to buy pretzels or crackers again!

    Olive oil or butter

    4 ounces (115 g) perciatelli or other long pasta, preferably Garofalo brand

    Salt

    Preheat the oven to 425°F (220°C). Lightly grease a baking sheet.

    Boil the pasta in salted water until it is tender, 1 minute longer than al dente. Drain and toss with 2 tablespoons oil or butter. Lay the pasta strands onto the prepared sheet in straight lines, with a bit of space between them. Sprinkle with salt. Bake until golden and crisp, about 8 minutes.

    BEHIND THE SHAPE

    Perciatelli and bucatini are both thick, hollow pasta primarily associated with Naples and Sicily. The name perciatelli dates to the 1800s, when there were many French chefs in Naples and Sicily, and probably comes from the French percer, to pierce.

    RICOTTA BITES

    { Mezzi rigatoni ripieni }

    _________________________________________________________________________

    SERVES 6 | REGION: Piedmont

    _________________________________________________________________________

    Cute chubby pasta tubes, called mezzi rigatoni, are now my go-to appetizers. There are so many ways to fill them! The basic idea is to stuff them with creamy ricotta—seasoned with minced herbs, saffron, orange zest, anything—then garnish with simple-to-make Parmesan crisps for crunch. They’re impressive, but not fussy or hard to

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