PASTA

Tipo: Libro eléctronico / E-book

Páginas / Pages: 144

Idioma / Language: Inglés

Resumen / Summary:

Autor / Author: Valéry Drouet, Pierre-Louis Viel
Editorial / Publisher: h.f.ullmann
Entrega / Delivery : Nacional / International
Envio desde / Ships from: Colombia
Condición / Condition: Nuevo / New

Pasta secca- Dried pasta
- Tips and advice

Pasta fresca - Fresh pasta
- Tips and advice

PASTA SECCA (Dried Pasta)
- Hot ´n`cold spaghetti with cherry tomatoes
- Baked macaroni and cheese wedges
- Rainbow pasta with peas, broad beans, and thyme
- Spaghetti carbonara with quail eggs
- Vermicelli with crispy celeriac, Parma ham, and Early Grey
- Penne with artichokes, pancetta, and lemon thyme
- Fusilli with green asparagus and cheese
- Classic macaroni cheese
- Fusilli paesani with chicken and creamy Parmesan
- Cannelloni with veal and spinach
- Trofie pastasotto with crispy ham
- Dondolini salad with grilled peppers and feta
- Gnocchi with Neapolitan sauce
- Fusilli with smoked haddock and chives
- Cheesy pasta cakes
- Veal and herb stuffed shells
- Shrimp parcels with balsamic glaze
- Stir-fry spaghetti and beef teriyaki
- Festonati with sardine pesto and baked garlic
- Rigatoni with ricotta and olives
- Fusilli with truffles and Parmesan
- Zebra pasta with lobster and garlic sauce
- Crispy cannelloni rigate with crab
- Puntalette pastasotto

PASTA FRESCA (Fresh pasta)
- Spaghetti bolognaise with veal
- Green linguine with grilled chicken
- Saffron lasagne with shellfish and lemon thyme
- Saffron farfalle with pork and sage
- Pink pappardelle with satay prawns
- Cannelloni with Swiss chard and goat cheese
- Creamy tagliardi with cockles
- Tagliatelle with bottarga, fennel, and saffron
- Black linguine with squid
- Tagliatelle with oyster mushrooms and duck breast
- Lasagne with Parmesan
- Poppy seed tagliatelle with black pepper cream, chipolatas, and Pecorino
- Orecchiette salad with egg and herbs
- Tumeric fettuccine with veal and zucchini

RAVIOLI
- Ravioli with creamy anchovy and red pepper
- Goat cheese, pine nut, and basil parcels
- Ravioli with smoked sausage and cider
- Black tortelli with smoked salmon and tapenade
- Ravioli with minted peas
- Tortelli with ham, ricotta, and walnut cream
- Ravioli with braised oxtail
- Jumbo ravioli with lobster, ginger, coconut, and cilantro
- Baked Parmesan gnocchi
- Ravioli with sesame, langoustines, basil, and lardo
- Ravioli crackers, mascarpone, and berry compote
- Ravioli with lemon ricotta
- Chocolate ravioli

Sauces

Conversions