Remember when pasta meant spaghetti and meatballs? When pizza came
ill three versions--cheese, meatball and pepperoni? Well, all that has
changed dramatically in the last few years. Pasta and pizza lend themselves
to endless variation, and these days inventive cooks everywhere are taking
full advantage of their wonderful adaptability.
Now that both hand-operated and electric pasta machines are widely
available, pasta is turning up in a spectrum of colors and flavors that are
news even to the most sophisticated, in this volume you will find pastas
flavored with broccoli, green peas, red pepper, saffron, tomato, green
onion--even lemon and orange. The simplest "sauce"--a drizzle of butter
and a sprinkling of cheese--is all these flavored versions really need, but
with the full-dress treatment of a meat, seafood or vegetable sauce they
arc very special indeed.
There is also no limit to the dishes you can prepare using commercially
made pasta. Pair store-bought fettuccine and linguine with opulently rich
sauces 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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