Pasta Modern Read Online Free PDF Page B

breadcrumbs in a small frying pan over medium-high heat, drizzle with 2 tablespoons oil, and re-toast, stirring often, until crunchy. Set them aside on a paper towel.
Boil the pasta in salted water for 2 minutes less than the package directs. Drain.
Meanwhile, in a large frying pan over very low heat, slowly heat ¼ cup (60 ml) oil with the anchovies, pressing the anchovies with a wooden spoon until they dissolve. Add the wine and simmer until reduced by half. Add the tomato paste and dates and simmer for a few minutes.
Toss the pasta in the sauce to finish cooking it, adding a little cooking liquid as needed. Serve the pasta topped with the breadcrumbs and long strips of orange zest.



CHAPTER

    Nuts
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    BUTTA LA PASTA.
    THROW THE PASTA.
    Said literally when it’s time to add the pasta to boiling water
or figuratively to mean “the time is right.”
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Italy is world renowned for its fabulous nuts—especially almonds, pistachios, hazelnuts, and pine nuts—and there are thousands of classic Italian nut-based recipes, especially desserts and pasta dishes. In this chapter, you’ll find nuts not just ground into various types of pesto, but also mixed with vegetables and offered in a variety of surprising tastes and textures.
This chapter is packed with recipes sure to please you and your guests, including many vegan and weeknight options … so start toasting some nuts and butta la pasta!



CORZETTI WITH MARJORAM
    { Corzetti al battuto di pinoli }
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    SERVES 4 | REGION: Liguria and parts of Piedmont
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Corzetti , round pasta discs from Liguria, are wonderfully toothsome, with pretty indentations embossed on both sides. They are terrific with virtually any sauce, which gets deliciously trapped by the pasta’s rough surface, but are most traditionally served with this aromatic mix of fresh marjoram and pine nuts.
⅓ cup (45 g) toasted pine nuts
4 tablespoons fresh marjoram leaves, plus sprigs for garnish
Salt
Olive oil
Grated Parmesan cheese
1 pound (455 g) corzetti or any pasta
In a mortar and pestle, a small food processor, or a clean coffee grinder, grind the pine nuts with the marjoram leaves and a pinch of salt until smooth. Drizzle in about 3 tablespoons oil, very slowly, so that the pesto is very creamy. Stir in ⅓ cup (40 g) of cheese, taste, and add more marjoram or oil, if needed.
Boil the pasta in salted water until it is al dente. Drain the pasta and put it onto serving plates. Top with dollops of the pesto, a drizzle of oil, and sprigs of marjoram.
BEHIND THE SHAPE

Corzetti are made by pressing a disc of dough between two round wooden etched molds, producing a round of pasta that’s embossed with a different design on each side. They date to the fourteenth century and are a specialty of Liguria and the Novi province of Piedmont. In the past, the noble families of those regions would have their coat of arms carved into the stamps to create their own personalized pasta. Today in Italy, there still are a few artisans who custom-carve corzetti stamps, with designs that may include leaves, fruit, geometric patterns, and even initials, which are an especially popular wedding gift.

SPAGHETTI WITH CHESTNUTS
    { Spaghetti con le castagne alla Palermitana }
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    SERVES 2 * | REGION: Sicily, especially the province of Palermo
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Just two ingredients! Only the Italians could create a gourmet feast using only chestnuts and pasta. The trick: The spaghetti is cooked in water right along with the chestnuts, risotto style. It’s a classic “poor” recipe from Palermo that’s so creamy, sweet, and luscious it’s not even topped with cheese, just a drizzle of olive oil and freshly ground black pepper to finish.
8 ounces (225 g) fresh chestnuts
Salt
8 ounces (225 g) spaghetti or other thin pasta
Olive oil
Freshly ground black pepper
* If you’d like to serve four, double the ingredients and use two pans, because the sauce becomes velvety only when cooked in small batches .
Boil the chestnuts in their shells