Pastalogy, the new major for those who aren't afraid of the infamous g word that ends in -luten. Marc Vetri's Mastering Pasta is a beautiful throwback to the simple, or not so simple art form of flour meeting water and egg to develop into one of my favorite carbs.
Having dabbled into the world of making my own gnocchis, I was thrilled to see a whole chapter dedicated to those pillowy soft bites of heaven. He even tinkers with non-potato gnocchi, bringing squash into the fold, a creative twist that sounds well worth attempting in your kitchen.
In addition to gnocchis and fresh pastas, this guide to all things deliciously homemade and Italian gives you the inside edge on perfecting risottos, as well as making your own broth (a.k.a. brodo) along with other knockout sauces to adorn the homemade delicacies strewn across the pages of Mastering Pasta.
Turning inspiration into reality just involves hunting down some tipo 00 flour, or perhaps a little semolina, and selecting a page out Vetri's arsenal.
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