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Pasta for All Seasons

Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest

Michela Tartaglia

$45

Hardback

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English
Sasquatch Books
23 May 2023
Authentic Italian flavors and cooking techniques join forces with seasonal, regional ingredients for a delicious and deceptively simple collection of 50 pasta dishes for vegetarians, meat-lovers, and pescatarians alike.

Fresh ingredients, fresh pasta, innovative dishes. What's not to like? Rising Seattle chef Michela Tartaglia has developed 50 seasonal recipes that showcase the best of Northwest seafood, produce, and meat in creative, deeply satisfying pasta dishes.

Using favorite ingredients such as salmon and clams and foodie favorites like nettles and chanterelles, this book offers home cooks dishes that are as comforting as a favorite spaghetti or fettucine dish but as bold and exciting as a hot new restaurant entree. In addition, a pasta primer helps home cooks make fresh pasta at home and choose the right pasta shape for the right sauce or dish.

Recipes include- . Conchiglie Rigate with Pacific Northwest Wild Fiddlehead Fern, Leek, and Walnut Pesto, Fiore Sardo, and Aleppo Pepper . Orecchiette with Pacific Northwest Spot Prawns, Purple Asparagus, and Lemon . Pipe with Pacific Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron . Bucatini all'Amatriciana with Billy's Heirloom Tomatoes . Creste di Gallo with Eggplant, 'Nduja, Supersweet Tomatoes, and Ricotta Salata . Pappardelle with Golden Chanterelles, Sausage, and Thyme . Spaghettoni with Red Beet Pesto, Burrata, Basil, and Calabrian Chili Oil . Rigatoni with Pacific Northwest Elk Rago, Juniper Berries, and Bay Leaves . Casarecce with Pacific Northwest Manila Clams, Chickpeas, and Cherry Tomatoes . Lasagna Casalinga- Lasagna from the Forest

This collection of creative yet accessible recipes will up your pasta game all year long. Buon appetito!

By:  
Imprint:   Sasquatch Books
Country of Publication:   United States
Dimensions:   Height: 210mm,  Width: 178mm,  Spine: 19mm
Weight:   516g
ISBN:   9781632174277
ISBN 10:   1632174278
Pages:   176
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active
Contents Pasta for Every Season   A Pasta Primer Pasta senza uova / Eggless Pasta Pasta all’uovo / Egg Pasta   Spring Ziti con pesto di spinaci e mandorle, Beecher’s Flagship, e cayenne africano / Ziti with Baby Spinach, Almond, and Beecher’s Flagship Pesto and African Cayenne Gigli con pesto di ortiche e noci, ricotta salata e olio di peperoncino calabrese / Gigli with Olympic Peninsula Stinging Nettle and Walnut Pesto, Ricotta Salata, and Calabrian Chili Oil Conchiglie rigate con cime di felce del Pacific Northwest e porro, noci, Fiore Sardo e pepe di Aleppo / Conchiglie Rigate with Pacific Northwest Wild Fiddlehead Fern, Leek, and Walnut Pesto, Fiore Sardo, and Aleppo Pepper Radiatori con pesto di germogli di pisello, pistacchi, pecorino e olio di jalapeño / Radiatori with Pea Shoot and Pistachio Pesto, Pecorino, and Jalapeño Chili Oil Penne con pancetta, piselli, porro e crème fraîche / Penne with Pancetta, Sweet Peas, Leeks, and Crème Fraîche Orecchiette con gamberi del Pacific Northwest, asparagi viola e limone / Orecchiette with Pacific Northwest Spot Prawns, Purple Asparagus, and Lemon Tagliolini con halibut fresco, asparagi, mandorle e sommacco / Tagliolini with Halibut, Asparagus, Almonds, and Sumac Pipe con spugnole, pancetta, noci, ricotta e zafferano / Pipe with Pacific Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron Reginette con sugo di agnello di Lopez Island / Reginette with Lopez Island Lamb Sugo Paccheri con polpo gigante del Pacific Northwest, patate, olive Castelvetrano e capperi / Paccheri with Giant Pacific Octopus, Potatoes, Castelvetrano Olives, and Capers Ziti con trota salmonata, fave e menta / Ziti with Pacific Northwest Steelhead, Fava Beans, and Mint Pipe con radicchio, pancetta, noci e gorgonzola dolce / Pipe with Spring Radicchio, Pancetta, Walnuts, and Gorgonzola Dolce   Summer Pappardelle con fegatini di pollo alla veneziana e cipolla rossa sottaceto / Pappardelle with Venetian-Style Chicken Liver and Red Pickled Onions Fusilli con purè di cipolle Walla Walla, noci, formaggio Twin Sisters Farmhouse, and peperoncini Mama Lil’s / Fusilli with Walla Walla Sweet Onion and Walnut Puree, Twin Sisters Farmhouse with Whole Peppercorn Cheese, and Mama Lil’s Spicy Peppers Farfalle con salmone sockeye del Pacific Northwest, carciofi marinati e capperi fritti / Farfalle with Wild Pacific Northwest Sockeye Salmon, Marinated Artichokes, and Fried Capers Paccheri con tonno alalunga fresco, melanzane, capperi e menta / Paccheri with Wild Pacific Northwest Albacore Tuna, Eggplant, Capers, and Mint Fusilli con zucchine, limone, menta, mandorle tostate e fiori di zucca fritti / Fusilli with Zucchini, Mint, Toasted Almonds, and Fried Zucchini Blossoms Ziti con pesto di rucola, zenzero e noci, ricotta salata, and olio di peperoncino habanero / Ziti with Arugula, Ginger, and Walnut Pesto, Ricotta Salata, and Red Habanero Chili Oil Creste di gallo con crema di peperone giallo, ricotta salata, friggitelli e Aleppo pepper / Creste di Gallo with Yellow Bell Pepper Puree, Ricotta Salata, Padrón Peppers, and Aleppo Pepper Caserecce con granchio del Pacific Northwest, asparagi e zenzero / Caserecce with Pacific Northwest Crab, Asparagus, and Ginger Tagliolini con caviale di salmone al profumo di limone e pepe Szechuan / Tagliolini with Salmon Roe Caviar, Lemon, and Sichuan Pepper Bucatini all’amatriciana con pomodori cimelio di Billy / Bucatini all’Amatriciana with Billy’s Heirloom Tomatoes Pipe con salsiccia all’uva di Chelan e rosmarino / Pipe with Local Sausage, Chelan Grapes, and Rosemary Creste di gallo con melanzane, ’nduja, pomodorini e ricotta salata / Creste di Gallo with Eggplant, ’Nduja, Supersweet Tomatoes, and Ricotta Salata   Fall Caserecce con carbonaro marinato al miso, cavolo cinese e semi di sesamo nero / Miso-Marinated Alaskan Black Cod, Baby Bok Choy, and Black Sesame Seeds Bucatini con crema di cavolfiore e vaniglia del Madagascar, capesante, nocciole arrostite e sumac / Bucatini with Cauliflower and Vanilla Bean Puree, Pacific Northwest Baby Pink Scallops, Roasted Hazelnuts, and Sumac Gigli con crema di zucca e cannella, formaggio sirene bulgaro, and semi di girasole tostati / Gigli with Pumpkin Puree, Bulgarian Sirene Cheese, and Toasted Sunflower Seeds Conchiglie rigate con crema di zucca delicata, burrata, semi nigella e cayenne africano / Conchiglie Rigate with Delicata Squash Puree, Burrata, Nigella Seeds, and African Cayenne Pappardelle con finferli, salsiccia e timo / Pappardelle with Golden Chanterelles, Sausage, and Thyme Tagliolini al tartufo bianco dell’Oregon / Tagliolini with Oregon White Truffle Reginette con porcini, speck e zafferano / Reginette with Pacific Northwest Porcini, Speck, and Saffron Penne con verza saltata, fontina della Valle D’Aosta, cumino e semi nigella / Penne with Savoy Cabbage, Fontina, Cumin, and Nigella Seeds Fettuccine con lingcod del Pacific Northwest, cavolfiore viola, olive Castelvetrano e capperi / Fettuccine with Pacific Northwest Lingcod, Purple Cauliflower, Castelvetrano Olives, and Capers Gemelli con cozze Penn Cove, ceci e capperi / Gemelli with Penn Cove Mussels, Chickpeas, and Capers Orecchiette con scarola, ’nduja e burrata / Orecchiette with Escarole, ’Nduja, and Burrata Rigatoni con crema di romanesco, pecorino e bacon croccante / Rigatoni with Romanesco Puree, Pecorino, and Crunchy Bacon   Winter Orecchiette con salsiccia calabrese piccante sbriciolata e cime di rapa / Orecchiette with Crumbled Calabrian Spicy Sausage, and Rapini Fusilli con pesto di salvia e pinoli, uova di quaglia e pepe di Aleppo / Fusilli with Pine Nut and Sage Pesto, Quail Eggs, and Aleppo Pepper Caserecce con vongole Manila clams, ceci e pomodorini / Caserecce with Pacific Northwest Manila Clams, Chickpeas, and Cherry Tomatoes Spaghetti alla chitarra ai ricci di mare del Pacific Northwest e mollica di pane tostata al limone / Spaghetti with Pacific Northwest Sea Urchin and Toasted Lemon Breadcrumbs Spaghettoni con purea di rape rosse, burrata, basilico e olio di peperoncino calabrese / Spaghettoni with Red Bloody Beet Pesto, Burrata, Basil, and Calabrian Chili Oil Radiatori con crema di carote invernali, mozzarella di bufala, semi nigella e curcuma / Radiatori with Pacific Northwest Winter Carrot Puree, Buffalo Mozzarella, Nigella Seeds, and Turmeric Linguine al nero di seppia, ceci e bottarga di muggine / Squid Ink Linguine with Chickpeas and Bottarga Bucatini con puttanesca al geoduck del Pacific Northwest / Bucatini with Pacific Northwest Geoduck Puttanesca Ziti con patate, pancetta e provola affumicata / Ziti with Potatoes, Pancetta, and Smoked Scamorza Rigatoni con ragù di alce / Rigatoni with Pacific Northwest Elk Ragù, Juniper Berries, and Bay Leaves Pasta e fagioli / Pasta and Beans Pappardelle con ragù bianco di coniglio, melograno e pepe rosa / Pappardelle with Tomato-less Rabbit Ragù, Pomegranate, and Pink Pepper   Anytime Pasta al Pomodoro / Pasta with Traditional San Marzano Tomato Sauce Lasagna Casalinga: Lasagna alla Boscaiola / Lasagna from the Forest   Acknowledgments Resources Index

Michela Tartaglia is an Italian native, born in the province of Turin, Piedmont. She moved to Seattle in 2006 after completing her master's degree in philosophy at Alma Mater Studiorum-Univeristy of Bologna, and has since made Seattle her adopted city. Her passion for linguistics and languages is captured in her first book, Una Mela al Giorno, published in Italy by Nomos Edizioni. She is a chef by heart more than by trade. She cofounded Pasta Casalinga, an intimate lunch spot in the heart of Pike Place Market. Since its opening in 2018, it's become a destination for locals and visitors alike.

Reviews for Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest

I love pasta! I love Michela making me pasta even more. Lucky for us, in this beautiful book she shares delicious and approachable recipes celebrating the seasons, pasta, and the Pacific Northwest! -Renee Erickson, James Beard Award-winning chef, restaurateur, and author Fine, go have a bowl of pasta if that's all you want. You can get that anywhere. If you would prefer a bowl of passion, a bowl of desire, a bowl of uncontainable deliciousness, you might need a wee bit of guidance. Michela will drag you by your taste buds down a path of authenticity with a smidge of 'we got this' and a huge dollop of 'where has this book been all my life?'! Your pasta repertoire will never be the same. Own it! -Tom Douglas, James Beard Award-winning chef, restaurateur, and author


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