The Classic Pasta Cookbook by Giuliano Hazan
From pappardelle to penne and from primavera to pesto, The Classic Pasta Cookbook is a comprehensive guide to the glorious world of pasta. The Classic Pasta Cookbook contains more than 100 recipes. As promised on the
cover, the book contains a large variety of classic pasta recipes, most of them accompanied by pictures of the ingredients needed for the preparation of the recipe and the whole dish.
The next step after preparing the pasta is choosing the matching sauce and making it. The pasta shape I made was fettuccine and the sauce I chose to accompany the pasta with was the classic Primavera sauce, page 60.
In conclusion, The Classic Pasta Cookbook is an easy to follow visual style for making pasta dishes, which are simple and straightforward. Whether you are an advanced cook or a beginner, The Classic Pasta Cookbook will be an indispensable resource in your kitchen. I enjoyed cooking with this book and I highly recommend it.
is the son of the famous Marcella Hazan of Italian cooking school fame
in Bologna, Italy. The photography alone wants to make you jump
into the pictures and eat, eat, eat! This is a must cookbook for
anyone who likes pasta.
Good Cooking believes this book may be out of print, so if you want a copy try searching any of the online web stores. You may also try the DK publishing website at http://www.dk.com
Chef John Vyhnanek says, "Bravo Giuliano!"
Other pasta recipes that are in the book are pictured above.
Pasta Primavera (pg. 60)
4 oz asparagus
4 Tbsp. butter
1/4 cup finely chopped yellow onion
1/4 cup finely chopped celery
1 /2 cup finely diced carrots
3/4 cup finely diced zucchini
1/2 cup finely diced red bell pepper
salt and freshly ground black pepper
1 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 Tbsp. finely chopped flat-leaf parsley
1. Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet until tender. Cut into 3/4 in lengths.
2. Melt the butter in a large skillet over a medium-high heat. Add the onion and sauté to a rich golden color. Add the celery and carrot and sauté for another 5 minutes.
3. Add the zucchini and red bell pepper to the skillet and continue to sauté over a medium-high heat until all the vegetables are tender and lightly colored (approximately 10-20 minutes, depending on the size of the skillet). Add salt and black pepper to taste.
4. Add the asparagus to the skillet and sauté for about 1 minute. Add the cream and cook, stirring occasionally, until the cream has reduced by half, then remove from the heat and set aside.
5. While the cream is cooking, bring 4 quarts of water to a boil in a large saucepan or pot. Add 1 tablespoon of salt and the pasta to the boiling water in the saucepan, stirring.
6. When the pasta is cooked al dente, return the skillet with the sauce
to a medium heat, drain the pasta and toss it with the sauce, adding
the grated cheese and parsley. Serve at once.