Fifty Shapes of Yellow - 50 Delicious Italian Pasta Recipes - Giada Berlusconi - Epub - Yeal
Fifty Shapes of Yellow - 50 Delicious Italian Pasta Recipes - Giada Berlusconi - Epub - Yeal
Fifty Shapes of Yellow - 50 Delicious Italian Pasta Recipes - Giada Berlusconi - Epub - Yeal
by Giada Berlusconi
Fifty Shapes of Yellow
by Giada Berlusconi
www.facebook.com/littlebigbooks2
littlebigbooks@icloud.com
Thank you for downloading this book.
We are a new small press dedicated to nonfiction.
Please consider leaving us a review.
It will be appreciated.
So, if you know that Spaghetti don’t grow on trees, that’s a good start.
There are hundreds of different pasta shapes (and sizes) that serve the needs of different sauces and
ingredients. And each shape has its own history and position on the dining table.
And what about the names? Maltagliati means “badly cut”, Strozzapreti “priest strangler”, Sorpresine
“little surprises”, Capelli d’Angelo “angel’s hair”, Cavatappi “corkscrew”, just to name a few.
From this great variety, I chose fifty shapes and combined each with the proper sauce.
So, enjoy these recipes and remember: sometimes food is even better than sex!
Giada Berlusconi
Every recipe is intended as main course and serves four.
One pound of pasta is needed except where otherwise specified.
Pasta needs to be boiled in six quarts of water with three tablespoons of kosher salt, although some
spicy recipes need only two (but you’ll find the instructions when needed).
Cooking pasta “al dente” means about one minute less than the instructions on the package.
If pasta needs to be baked or sauté, “al dente” means two minutes less.
Adjust the time according to the recipe.
And finally never, ever, rinse pasta.
Table of Shapes
Bavette
Bucatini
Calamaretti
Campanelle
Canneroni
Capelli d’Angelo
Casarecce
Cavatappi
Cavatelli
Conchiglie
Creste di Gallo
Ditalini
Eliche
Elicoidali
Farfalle
Farfalle Tonde
Festonati
Fettuccine
Fisarmoniche
Fusilli
Fusilli Bucati Lunghi
Garganelli
Gnocchetti Sardi
Gomiti
Gramigna
Linguine
Lumaconi
Maccheroni
Maltagliati
Mezze Penne
Orecchiette
Paccheri
Penne
Pipe Rigate
Quadrefiore
Radiatori
Riccioli
Rigatoni
Ruote
Sedani
Sorpresine
Spaghetti
Spirali
Strozzapreti
Tagliatelle
Tagliolini
Tortiglioni
Trennette
Trofie
Ziti Lunghi
Common Measurements
US cooking measurements vs UK
Bavette
Bavette Cacio e Pepe
(Bavette with Cheese and Pepper)
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Bring a pot of salted water to a boil (six quarts of water, two tablespoons of kosher salt).
Put Pecorino cheese in a large, non reactive bowl (ceramic or glass, do not use plastic or metal), add
two or more tablespoons of cooking water until mixture is creamy.
Cook pasta “al dente”.
Remove the bavette from the pot with a pasta ladle or with tongs (do not drain them) and transfer to
the bowl.
Toss. If pasta is too dry, add more cooking water.
Sprinkle black pepper generously over and serve immediately.
Bucatini
Bucatini all’Amatriciana
(Bucatini with Tomato and Pancetta Sauce)
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Bring six quarts of water to a boil and add two tablespoons of kosher salt.
Heat lard in a saucepan over medium heat.
Add guanciale and red pepper flakes. Brown over low heat for two minutes.
Add tomatoes.
Season with salt. Taste.
Bring to a boil, then reduce heat and simmer for about ten minutes.
Cook pasta “al dente”.
Drain and transfer to the saucepan.
Stir and coat with the sauce.
Add Pecorino cheese.
Toss to coat and serve.
Calamaretti
Calamaretti con Calamari
(Calamaretti with Tomatoes and Squids)
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★★✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★★✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★★★✪
Ingredients
Directions
Serves: 4
Difficulty: ★★★✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★★✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★★✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★★✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★★✪✪
Ingredients
Directions
Heat olive oil and butter in a large saucepan over medium heat.
Add onion, carrot, celery rib and brown.
Combine ground beef, ground pork and pancetta.
Add to the saucepan and stir to break them up in smaller chunks.
Cook until browned, stirring occasionally.
Add red wine and cook until reduced.
Melt tomato paste in a small amount of beef stock and add to the pan.
Stir and season with salt. Taste.
Simmer and cook for an hour and a half adding (when needed) the remaining broth first and then the
milk.
Season with salt and pepper. Taste.
Bring a pot of salted water to a boil.
Cook pasta “al dente”, drain and add to the pan.
Sprinkle with Parmigiano cheese and serve.
Tagliolini
Tagliolini al Limone
(Tagliolini with Lemon Sauce)
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
¾ pound Tortiglioni
1 small head of white cabbage, shredded
8 ounces fresh Italian sausage, casing removed, crumbled
1 garlic clove, crushed
1/3 cup freshly grated Pecorino Toscano cheese (do not use Pecorino Romano, it’s too salty)
3 tablespoons extra virgin olive oil
black pepper
salt
kosher salt
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
Directions
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
1 pound Trofie
1 cup shelled fava beans
1 ½ ounces grated bottarga
½ pound fresh cherry tomatoes, cut into wedges
¼ onion, finely chopped
4 tablespoons extra virgin olive oil
black pepper
kosher salt
Directions
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
Directions
½ teaspoon = 30 drops
1 teaspoon = ⅓ tablespoon or 60 drops
3 teaspoons = 1 tablespoon or ½ fluid ounce
½ tablespoon = 1 ½ teaspoons
1 tablespoon = 3 teaspoons or ½ fluid ounce
2 tablespoons = ⅛ cup or 1 fluid ounce
3 tablespoons = 1 ½ fluid ounce or 1 jigger
4 tablespoons = ¼ cup or 2 fluid ounces
5 ⅓ tablespoons = ⅓ cup or 5 tablespoons + 1 teaspoon
8 tablespoons = ½ cup or 4 fluid ounces
10 ⅔ tablespoons = ⅔ cup or 10 tablespoons + 2 teaspoons
12 tablespoons = ¾ cup or 6 fluid ounces
16 tablespoons = 1 cup or 8 fluid ounces or ½ pint
⅛ cup = 2 tablespoons or 1 fluid ounce
¼ cup = 4 tablespoons or 2 fluid ounces
⅓ cup = 5 tablespoons + 1 teaspoon
⅜ cup = ¼ cup + 2 tablespoons
½ cup = 8 tablespoons or 4 fluid ounces or 1 gill
⅔ cup = 10 tablespoons + 2 teaspoons
⅝ cup = ½ cup + 2 tablespoons
¾ cup = 12 tablespoons or 6 fluid ounces
⅞ cup = ¾ cup + 2 tablespoons
1 cup = 16 tablespoons or ½ pint or 8 fluid ounces
2 cups = 1 pint or 16 fluid ounces
1 pint = 2 cups or 16 fluid ounces
1 quart = 2 pints or 4 cups or 32 fluid ounces
1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces
US cooking measurements vs UK
As with any cooking weight never mix metric with imperial, especially if using a recipe in US
weight. When measuring in US cups, weight and volume are measured in the same cups. For example
the same cup is used to measure 1 cup of flour and 1 cup of milk.