By Gino D’Acampo
In this richly photographed volume, the pleasures of pasta beckon from every page. Neapolitan chef Gino D’Acampo draws on a lifetime of cooking and traveling throughout Italy to serve up a tempting collection of authentic recipes and tried-and-true techniques. Wherever you begin—be it with the creamy baked cannelloni filled with spinach and cheese, the hearty ragù over fresh egg fettuccine, the gnocchi with butter and fresh sage, or the simple spaghetti al pomodoro—D’Acampo’s incredible recipes will make you feel like a genius. The marvel of it all is that such satisfying food requires so little effort. With quality ingredients and D’Acampo’s straightforward instructions, even a novice cook will achieve amazing results.
|Linguine with Canned Tuna, Olives, and Chile (Linguine al Tonno)||Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)||Pasta Salad with Zucchini and Balsamic Vinegar (Fusilli con Zucchine alla Scapece)|
Bucatini alla Carbonara (page 147) This simple Roman dish is short on ingredients—pancetta, eggs, pecorino, black pepper—but the results are out of this world.
Lasagne con Pesto (page 121) When D’Acampo says this is the best lasagne he’s ever tried, trust him. The combination of fresh basil pesto, rich béchamel, and hearty ragù is wonderful.
Photos by: Kate Whitaker