Giuliano 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
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 saute to a rich golden color. Add the celery and carrot and saute for another 5 minutes.
3. Add the zucchini and red bell pepper to the skillet and continue to saute 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 saute 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.