This collection of recipes includes all the classics, plus some newer ideas, inspired by authentic Italian ingredients now available all over the globe. Some sauces, such as Foaming Sage Butter take little or no time to prepare and involve little cooking. Others are richly flavored but once prepared in advance, can simply be reheated to serve. Classic recipes here include RagA Meat Sauce from Bologna, plus Puttanesca, Carbonara and more familiar favorites. Ideas for economical vegetable sauces include a light and fresh Primavera; Roasted Eggplant and Tomato; and Zucchini, Mint, Lemon, and Cream. Fish and seafood options include Smoked Salmon, Creme FraA(r)che and Dill; Baby Clam with Tarragon and Cherry Tomatoes; and Monkfish with Olives and Capers. Rich and satisfying recipes for meat and poultry sauces include Meatballs in Tomato Sauce; Country Sausage, Peas, and Tomatoes; and Herbed Chicken with Pancetta. Silky sauces rich with cream, eggs, and cheese are perfect for occasional indulgencea try Cream Cheese, Saffron, and Radicchio; Ricotta, Cinnamon, and Walnuts; or Parma Ham and Arugula with Bubbling Blue Cheese. Armed with a package of pasta from the kitchen storecupboard and this invaluable recipe book, youa ll never be short of inspiration for a delicious and satisfying meal, whether dining alone or feeding hungry friends and family."
