Even if you haven't landed one of the coveted internships in the kitchen
at the American Academy in Rome, you can have a behind-the-scenes
tutorial in the way that pastas and sauces are made in its kitchen. The
recipes in Pasta are arranged in the same order as the interns are
taught to make them, from simple to more complex, and are organized the
way Italians think about pasta, not only as fresh or dry but by the base
of the sauces (oil, tomato, meat, and vegetable).
Even the most sophisticated cooks will be intrigued by chef Christopher
Boswell's engaging notes that explain what makes the flavors work
together, why and how the sauces work with the pastas, and what makes a
dish not only great but unforgettable.
He includes simple techniques, small refinements, and easy variations.
Among the more than ninety recipes you'll find 'nduja, a soft, spicy
sausage spread from Calabria; a sauce that unexpectedly pairs basil and
asparagus; delicate and refreshing summer pastas; and hearty and earthy
vegetarian dishes. You'll find the go-to dish of southern Italian
families, made when no one can agree on what they want to eat; a recipe
traditionally made by shepherds that uses three ingredients readily
found in most modern kitchens; inventive sauces that are riffs on the
classics; and iconic sauces whose success depends on something as simple
as when to grind the pepper.
The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is
an alum and the Rome Sustainable Food Project at the American Academy
was founded by Alice Waters). Sauces--and even meatballs--are often
lighter than their Italian counterparts. Flavors are bright. Ingredients
shine. Each dish tells a unique story.
