TABLE OF CONTENTS
010
THE WORLD’S 60 BEST PASTA SAUCES
Credits About This Book Intro Flavor & Cost Legend A Short History of pasta sauce Must-Have Tools Tips & Tricks How-To Guide Glossary the chef’s secret
002 009 017 018 021 023 025 027 029 031
Classic Tomato Sauce Basil Pesto Salmon, Orange & Beurre Blanc Eggplant Ricotta Duck with Foie Gras Shrimp & Zucchini Cocktail The Carbonara Cheesy Ham & Leek Gratin Creamy Cauliflower Curry Ocean Express Crispy Fines Herbes Artichoke Lovers Chicken Genovese Pasta Con Lenticchie Seaside Sauce Basque Red Pepper Sauce Feta, Cream & Walnuts Moroccan Braised Lamb Sauce Javanese Chicken The Arrabbiata The Cacciatore The Vongole Blue Blanquette Raw Sauce The Stroganoff The Ratatouille Sausage, Fennel & Lemon A Taste of Portugal sauce Alla Gigi Beef & Mushroom Ragout Autumn Delight
032 034 036 038 040 044 046 048 050 052 056 058 060 062 064 068 070 072 074 076 080 082 084 086 088 092 094 096 098 100 104
Spaghetti & Meatballs Chorizo & Roasted Red Peppers Broccoli Bouquet Scallops, Tomato & Cilantro Woodland Morel Gorgonzola Deluxe Gourmet Mushroom & Bacon Sunny Pesto Ricotta Primavera Olivia Sauce Tuxedo Tapenade Saffron Seafood Wild Mushroom Madness Sausage, Tomato & Fresh Basil The Purist Tuna Puttanesca The Ragu Spaghetti Squash Caramelized Onion Sauce Tomato Confit Thai Delight Mac & Cheese Perfect Porcini The Alfredo The Piedmontese The Béchamel Italian “Cinque Pi” Sauce The Bolognese The Gratin Ingredients Index conversion chart
106 108 110 112 116 118 120 122 124 128 130 132 134 136 140 142 144 146 148 152 154 156 158 160 164 166 168 170 172 176 187
6 8 7
4
5 1
11
9
13 10 3
2 12
MUST-HAVE TOOLS WHAT YOU NEED TO MAKE THE WORLD’S BEST PASTA SAUCES 1.
A small pot for making sauces
2.
A mandoline for perfectly sliced or julienned vegetables
3.
A cheese grater for grating cheese
4.
A zester or small grater for zesting citrus fruits
5.
A large frying pan for cooking
6.
A colander for draining pasta and any sauce ingredients that require draining
7.
A chef’s knife for chopping, cubing, dicing and mincing
8.
A whisk for incorporating butter and making emulsions
9.
A Dutch oven or heavy-bottomed oven-safe pot for slow-cook sauces
10.
A hand blender for making pesto or easy mixing
11.
A quality pair of stainless steel tongs for flipping meat, poultry and seafood
12.
A casserole dish for making gratins
13.
A large spoon for stirring sauces
023
13
CHICKEN GENOVESE
SERVES 4
INGREDIENTS 1/4 cup (60 ml) olive oil 8 fingerling potatoes, cooked and sliced into 1/4-inch rounds 2 chicken breasts, cut into cubes 1/4 cup (60 ml) white wine 1 1/2 cups (375 ml) green beans, cut in half 1/2 cup (125 ml) pesto (see recipe on page 034) Salt and freshly ground pepper Fresh Parmesan shavings for garnish
PREPARATION Heat olive oil and sauté potatoes and chicken until golden brown, about 2 or 3 minutes. Deglaze with white wine. Add green beans and cook for 1 minute. Add pesto, cooked farfalle (bow-tie pasta) or short pasta of your choice, and 2 tbsp pasta water. Season with salt and pepper. Garnish with Parmesan shavings and serve.
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THE WORLD’S 60 BEST PASTA SAUCES
33
CHORIZO & ROASTED RED PEPPERS SERVES 4
INGREDIENTS 2 red peppers 8 sundried tomatoes 1/4 cup (60 ml) water 1 tbsp olive oil 1 onion, finely chopped 1 cup (250 ml) chorizo sausage, sliced into rounds 2 cloves garlic, minced Salt and freshly ground pepper 1/4 cup (60 ml) fresh parsley, chopped
PREPARATION
For roasted red peppers: Brush red peppers with olive oil and place on a baking sheet. Broil for 5 minutes on each side or until skin is charred and easy to remove. Cool in a covered bowl. Peel and seed cooled peppers, and then cut lengthwise into thin strips. Set aside. In a food processor, purée roasted peppers, sundried tomatoes and water. Set aside. In a pot, heat oil and sauté onions and chorizo for 2 minutes. Add garlic and stir. Add puréed peppers and tomatoes and season with salt and pepper. Simmer for 2 to 3 minutes. Add parsley and spoon over cheese ravioli.
TASTY TIP To save time, use jarred roasted red peppers.
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THE WORLD’S 60 BEST PASTA SAUCES
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THE WORLD’S 60 BEST PASTA SAUCES