On Top of Spaghetti...: Macaroni, Linguine, Penne, and Pasta of Every Kind
In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta.\ Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new...
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In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta.Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again. Publishers Weekly The noodle reigns supreme in this fun but singularly focused collection of recipes. Drawing from decades of experience, the James Beard Award-winning owners of Al Forno in Providence, R.I., and coauthors of Cucina Sympatica explore their favorite recipes at home and in the restaurant, including their favorite after-work treat, Midnight Spaghetti. The chapter Pasta Tips offers useful tidbits of information such as how to heat serving bowls and when and how to add grated cheese. The remainder of the book consists of the recipes, which are split up into sections by type, such as with vegetables, tomato sauce or seafood; there are also sections on fresh and various baked pasta dishes. The majority are quick and simple and feature the usual saucy suspects like capers, red pepper flakes and Parmigiano-Reggiano. Yet the authors cover a wide expanse of Italian culinary traditions, and there are some intriguing surprises, like George's Spaghetti with Raw Cucumber and Basil, and Pappardelle and Saffron-Scented Milk-Braised Chicken. Throughout, the directions are straightforward and consistent. Each dish is followed by suggestions for rounding out the meal and using leftovers though most of these creations are unlikely to leave any behind. (Nov.) Copyright 2006 Reed Business Information.
On Top of Spaghetti...\ ...Macaroni, Linguine, Penne, and Pasta of Every Kind \ Penne with Fresh Artichokes\ Serves 6 to 8 as a first course or 4 to 6 as a main course\ When we were testing this recipe recently, our friends Deborah Benson and Ric Marx were visiting us from Boston. Looking at the prepped vegetables laid out on the table, we remarked that it seemed like too many artichokes for the quantity of pasta. Deborah encouraged us to use all of them, as Ric adores artichokes. It turned out to be just the right amount for an artichoke lover.\ Ingredients:\ \ 6 tablespoons extra virgin olive oil\ 2 cups chopped onions\ 3 plump garlic cloves, peeled, trimmed, and finely chopped\ 8 to 10 fresh artichokes, trimmed down to the hearts, chokes removed, and thinly sliced\ 1 teaspoon fine sea salt\ 1 pound dried penne\ 1½ to 2 tablespoons freshly squeezed lemon juice\ 5 to 6 tablespoons unsalted butter, at room temperature\ Freshly grated Parmigiano-Reggiano\ \ Instructions:\ Bring a large pot of water to a boil for the pasta.\ Combine 3 tablespoons of the olive oil, onions, garlic, artichokes, and half of the salt in a large straight-sided skillet. Cover and sauté over moderate heat, stirring often, until the artichokes are tender, about 15 minutes. Taste and add more salt if necessary. If the mixture seems dry, add up to 3 more tablespoons olive oil.\ Generously salt the pasta water and drop in the penne. Cook, stirring often, until the penne are tender. Drain, saving about 1 cup of the cooking water, and transfer the penne to thesauté pan with the vegetables.\ Add the lemon juice and butter, and toss to combine. If the mixture seems dry, add the cooking water, a few tablespoons at a time, until you have a nice, moist consistency. Serve right away, sprinkled with Parmigiano-Reggiano.\ \ Spaghetti with Fresh Spinach and Gorgonzola\ Serves 6 to 8 as a first course or 4 to 6 as a main course\ In early spring, look for tender spinach with small leaves at the local farmers' market. It is so flavorful that it needs nothing more than a bit of Gorgonzola and butter to make a memorable dish.\ Ingredients:\ \ 4 ounces Gorgonzola, at room temperature\ 4 tablespoons unsalted butter, at room temperature\ 8 cups firmly packed trimmed young, fresh spinach\ 2 tablespoons extra virgin olive oil\ 2 teaspoons sea salt\ 1 pound dried spaghetti or spaghettini\ 10 to 12 large fresh basil leaves (optional)\ \ Instructions:\ Bring a large pot of water to a boil for the pasta.\ In a small bowl, mush together the Gorgonzola and butter until you have a smooth paste. Set aside but do not refrigerate.\ Wash the spinach in plenty of cold water. Drain in a colander, leaving the water clinging to the leaves.\ Heat the olive oil in a large straight-sided skillet over moderately high heat. Add the spinach and 1 teaspoon of the salt. Toss the spinach with tongs until it has wilted. Taste it and add more salt if necessary. Turn off the heat, but keep the spinach warm on the side of the stove.\ Generously salt the pasta water and drop in the spaghetti. Cook at a rolling boil, stirring often, until al dente. Drain the pasta, reserving about 1 cup of the cooking water. Transfer the spaghetti to the skillet and toss with the spinach. Add the Gorgonzola-butter mixture and toss to coat each strand of spaghetti. If the pasta seems dry, add a bit of cooking water and toss again. Add as much of the cooking water as you need to make a creamy consistency. If you have fresh basil, tear the leaves and toss into the spaghetti. Serve right away.\ On Top of Spaghetti...\ ...Macaroni, Linguine, Penne, and Pasta of Every Kind. Copyright © by Johanne Killeen. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
\ Publishers WeeklyThe noodle reigns supreme in this fun but singularly focused collection of recipes. Drawing from decades of experience, the James Beard Award-winning owners of Al Forno in Providence, R.I., and coauthors of Cucina Sympatica explore their favorite recipes at home and in the restaurant, including their favorite after-work treat, Midnight Spaghetti. The chapter Pasta Tips offers useful tidbits of information such as how to heat serving bowls and when and how to add grated cheese. The remainder of the book consists of the recipes, which are split up into sections by type, such as with vegetables, tomato sauce or seafood; there are also sections on fresh and various baked pasta dishes. The majority are quick and simple and feature the usual saucy suspects like capers, red pepper flakes and Parmigiano-Reggiano. Yet the authors cover a wide expanse of Italian culinary traditions, and there are some intriguing surprises, like George's Spaghetti with Raw Cucumber and Basil, and Pappardelle and Saffron-Scented Milk-Braised Chicken. Throughout, the directions are straightforward and consistent. Each dish is followed by suggestions for rounding out the meal and using leftovers though most of these creations are unlikely to leave any behind. (Nov.) Copyright 2006 Reed Business Information.\ \ \ \ \ Library JournalKilleen and Germon, the chef-owners of Providence's popular Al Forno, are perhaps best known for their innovative grilled pizza. Their first cookbook, Cucina Simpatica, offered recipes for the simple, rustic, and delicious food they serve at their restaurant. Fifteen years later, their second book presents the pasta recipes they prepare most often, both at the restaurant and at home after a long day at work--what they call "midnight spaghetti." Among their favorite easy pastas are Mostaccioli with Tomato "Pesto" and George's Spaghetti with Raw Cucumber and Basil; more elaborate and sometimes time-consuming choices include Penne with Fresh Artichokes and Pappardelle with Duck Ragu. Italian cookbooks abound, but everyone loves pasta; for most collections. Copyright 2006 Reed Business Information.\ \
