| Remember when pasta meant spaghetti and meatballs? When pizza cameill three versions--cheese, meatball and pepperoni? Well, all that haschanged dramatically in the last few years. Pasta and pizza lend themselvesto endless variation, and these days inventive cooks everywhere are takingfull advantage of their wonderful adaptability. Now that both hand-operated and electric pasta machines are widelyavailable, pasta is turning up in a spectrum of colors and flavors that arenews even to the most sophisticated, in this volume you will find pastasflavored with broccoli, green peas, red pepper, saffron, tomato, greenonion--even lemon and orange. The simplest "sauce"--a drizzle of butterand a sprinkling of cheese--is all these flavored versions really need, butwith the full-dress treatment of a meat, seafood or vegetable sauce theyarc very special indeed. There is also no limit to the dishes you can prepare using commerciallymade pasta. Pair store-bought fettuccine and linguine with opulently richsauces based on Gorgonzola, mascarpone and other cheeses; try quick,light herb and vegetable toppings on fusilli or shell macaroni; team sub-stantial meat, poultry and seafood mixtures with ziti and rigatoni. |
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