Learn the secrets to mouthwateringly authentic Italian food as you cook your way through over 100 comforting recipes. You haven't tasted true Italian food until you've visited a small town in Italy. Their secrets are better kept than we realize, and for good reason: the food is incredible. However, traveling takes a lot of time and money. Instead use this cookbook as a portal to an authentic Italian home right in your kitchen.
Set yourself up with good company for a feast consisting of multiple courses. In
The Pasta Grammar Cookbook, authors Eva Santaguida and Harper Alexander act as your own Italian grandmother to teach you their favorites the traditional way. Like a true evening of cooking and eating, learn the language behind this treasure trove of authentic Italian dishes and the culinary approaches that birthed them. Discover recipes for fritti, primi, secondi, contorni, and dolci. In English that's fried appetizers and street food; bread, pizza, and pasta; vegetarian and side dishes; desserts and more!
Learn all the tips and tricks to become a true Italian chef from the Boot. Find the answers to culinary questions like:
- What Ingredients to Look For and Where to Find Them
- What Equipment We Can't Live Without
- How to Properly Cook Pasta
- How to Make a Simple Tomato Sauce
- And more!
Recipes include:
- Frittelle di Zucchine - Fried Zucchini Fritters
- Ciabatta Bread
- Pizza Dough
- Ragu alla Bolognese - Minced Meat Ragu
- Cacio e Pepe
- Ravioli Ricotta e Spinaci - Spinach and Ricotta Ravioli in Butter and Sage Sauce
- Risotto all Zucca - Asparagus Risotto
- Polpette - Meatballs in Tomato Sauce
- Caponata di Melanzane - Sicilian Sweet and Sour Eggplant Ratatouille
- Tiramisu
- Cannoli
- and so much more!
Spice up your favorite classics and discover new dishes that’ll become family favorites for years to come.
The Pasta Grammar Cookbook is designed to make your kitchen burst with life with the most delicious and desirable meals shared the Italian way.
The Basics
Antipasto, Primo, Secondo, Contorno e Dolce: The Italian Menu Explained
The Basic Italian Pantry
Tools of the Trade
How to Make Fresh Egg Pasta
How to Make Fresh Semolina Pasta
How to Use a Pasta Machine
How to Cook Pasta
How to Make Potato Gnocchi
How to Make a Simple Tomato Sauce
How to Make Besciamella
How to Fry at Home
Fritti - Fried Appetizers and Street Food
Frittelle di Zucchine - Fried Zucchini Fritters
Crocchette di Riso - Rice Croquettes
Crocchette di Patate - Potato Croquettes
Supplì - Roman Stuffed Rice Croquettes
Arancini - Sicilian Stuffed Rice Balls
Montanarina - Miniature Fried Pizza
Calamari Fritti - Fried Squid
Baccalà Fritto in Pastella - Fried Salted Cod
Bread and Pizza
Basic Bread
Ciabatta - Panini Sandwich Bread
Focaccia Genovese - Simple Focaccia Bread with Olive Oil and Salt
Focaccia Barese - Potato Focaccia Bread with Tomatoes and Olives
Grissini - Breadsticks
Pizza alla Napoletana - Neapolitan Margherita Pizza
Pizza Toppings
Calzone - Stuffed Pizza
Sfincione Palermitano - Sicilian Thick-Crust Pizza
Ragù
Ragù alla Bolognese - Minced Meat Ragù
Ragù alla Napoletana - Neapolitan-Style Meat Ragù
Ragù alla Genovese - Beef and Onion Ragù
Sugo di Spuntature e Salsicce - Pork Ribs and Sausage Ragù
Tocco de Funzi - Vegetarian Mushroom Ragù
Pasta
Pasta alla Carbonara - Egg, Cheese and Guanciale Pasta
Cacio e Pepe - Cheese and Pepper Pasta
Bucatini all’Amatriciana - Tomato and Guanciale Pasta
Pasta alla Puttanesca - Pasta with Anchovies, Capers, Olives and Tomatoes
Pasta e Fagioli - Calabrian-Style Pasta with Cannellini Beans
Orecchiette alle Cime di Rapa - Pasta with Broccoli Rabe
Pasta alla Norma - Fried Eggplant and Tomato Pasta
Pappardelle ai Funghi - Fresh Pappardelle Pasta with Mushrooms
Trenette al Pesto - Pasta with Pesto, Potatoes and Green Beans
Busiate con Pesto alla Trapanese - Sicilian Pesto Pasta
Ciciari e Tria - Apulian-Style Pasta with Chickpeas
Pasta e Patate - Neapolitan Pasta with Potatoes
Penne alla Boscaiola - Creamy Mushroom Pasta
Spaghetti alle Vongole - Spaghetti with Clams
Ravioli Ricotta e Spinaci - Spinach and Ricotta Ravioli in Butter and Sage Sauce
Frittata di Pasta - Pasta and Egg Omelette
Pasta al Forno - Baked Pasta
Cannelloni - Baked, Stuffed Pasta Rolls
Gnocchi alla Sorrentina - Baked Gnocchi, Tomato Sauce and Mozzarella
Lasagna alla Bolognese - Bologna-Style Lasagna
Minestrone - Mixed Vegetable Soup with Ditalini Pasta
Riso - Rice
Insalata di Riso - Cold Rice Salad
Risotto alla Milanese - Saffron Risotto
Risotto ai Funghi - Mushroom Risotto
Risotto al Pomodoro - Tomato Risotto
Risotto al Parmigiano - Cheese Risotto
Risotto agli Asparagi - Asparagus Risotto
Risotto con la Zucca - Squash Risotto
Risotto al Salto - Pan-Fried Leftover Risotto
Risi e Bisi - Venetian Rice and Peas
Timballo di Riso - Calabrian Baked Rice
Secondo - Second Courses
Parmigiana di Melanzane - Eggplant Parmigiana with Tomato Sauce and Mozzarella
Pollo e Patate al Forno - Baked Chicken and Potatoes
Polpette al Sugo - Meatballs in Tomato Sauce
Salsicce con Cime di Rapa - Calabrian Sausages with Broccoli Rabe
Braciole - Stuffed Meat Rolls
Agnello al Forno alla Lucana - Basilicata-Style Roasted Lamb
Trippa alla Romana - Roman-Style Tripe in Tomato Sauce
Polpettone - Italian Stuffed Meatloaf
Ossobuco alla Milanese - Veal Shanks in White Wine Sauce
Saltimboca alla Romana - Veal Cutlets with Prosciutto and Sage
Costoletta alla Milanese - Fried Veal Chop
Carne alla Pizzaiola - Beef Cutlets Braised in Tomato Sauce
Brasato di Manzo al Vino Rosso - Roast Beef in Red Wine Sauce
Spezzatino con le Patate - Beef and Potato Stew
Orata all’Acquapazza - Sea Bream with Cherry Tomatoes and Olives
Pesce Spada alla Siciliana - Sicilian Swordfish Steak
Calamari Ripieni - Squid Stuffed with Breadcrumbs and Cheese
Polpo alla Luciana - Neapolitan Octopus in Tomato Sauce with Crusty Bread
Contorno - Side Dishes
Pomodori Arrosto - Baked Tomatoes
Peperonata - Bell Peppers in Tomato Sauce
Caponata di Melanzane - Sicilian Sweet and Sour Eggplant Ratatouille
Verdure Grigliate - Simple Grilled Vegetables
Verdure Gratinate - Breaded Baked Vegetables
Zucca in Agrodolce - Pan-Fried Squash with Vinegar and Mint
Fagiolini alla Pugliese - Apulian Green Beans in Tomato Sauce
Fagioli alla Toscana - Tuscan Cannellini Beans
Asparagi alla Parmigiana - Cheesy Baked Asparagus
Cicoria Ripassata - Stir-Fried Chicory with Garlic and Peperoncino
Insalata Pantesca - Sicilian Potato Salad
Insalata di Pomodoro - Tomato and Onion Salad
Insalata di Finocchi, Arance e Olive Nere - Fennel, Orange and Olive Salad
Dolce - Desserts
Tiramisù - Ladyfinger Layer Cake with Coffee and Mascarpone Custard
Cannoli Siciliani - Fried Shells Stuffed with Sweet Ricotta
Cantucci - Tuscan Biscotti Cookies
Paste di Mandorla - Sicilian Almond Cookies
Struffoli - Fried Dough Balls Glazed in Honey
Pastiera Napoletana - Neapolitan Easter Pie
Torta della Nonna - Custard Pie with Pine Nuts
Torta di Mele di Sant'Orfeo - Umbrian Apple Cake
Crostata di Marmellata - Fruit Jam Tart
Zuppa Inglese - Trifle with Sponge Cake, Custard and Alchermes Liquor
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