BOOK REVIEW: Pasta from My Italy by Federico Michieletto
Slurrrrrpppp!!! Pasta has always been a Western dish that is familiar to the young and old alike in Asia. From rich sauces to sexy olive oil coated pastas, this affable food has caught a placein our hearts, bearing much resemblance to our noodles. For those who are regulars in Marini's in KL, you may know the suave Italian chef who also happens to be the author of this simple yet enticing book om pasta.
In this book, Italian-born chef Federico Michieletto shares some of his creations in 80 mouthwatering, visually impressive recipes that are easy to understand. One of the most creative and innovative Italian chefs in Malaysia, Michieletto is always busy trying out something new in the taste and pairing of foods.
In the creation of recipes, he keeps in mind an old saying of a friend that a maximum of five main elements is what makes up a good recipe. Michieletto's inspiration comes from fond memories of his homeland, the richness and variety of ingredients available today, and of course, the varied and unique experiences of daily life.
Pasta from My Italy originated from an idea to create a book with the ABCs of pasta recipes. This includes classic pasta dishes, which are staples of the kitchen (especially classic style sauces), and homemade pasta. There are sections that cover filled pasta, ravioli and gnocchi. There is also an exciting section on pasta prepared in new styles that are suited to modern dining tastes.
This book closes with a collection of good recipes for risotto, especially the well known ones from where Federico comes from.
This book is a celebration of his philosophy in cuisine: to push traditional boundaries in cookery and, through the creative use of new and old ingredients, inspire combinations of fresh techniques that embody today's avant-garde dining experiences without forgetting the primary tastes and basic enjoyment of food.
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