Pasta

by Theo Randall

ISBN-10: 0091929008
ISBN-13: 9780091929008
Region: Italy
Publisher: Ebury Press
Publication Date: September, 2011
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Recipe Index

Recipesort icon Page Rating
Agnolotti with Beef and Porcini 165
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Agnolotti with Pigeon 186
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Bucatini with Tomato and Pancetta Sauce 30
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Cannolicchi with Zucchini and Pesto 68
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Elbow Macaroni with Clams and Artichokes 140
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Farfalle with Broccoli, Anchovies, Chilli, Cream and Parmesan 47
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Fusilli with Cuttlefish, Tomato, Chilli and Parsley 114
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Gnocchi with Butternut Squash, Pancetta, Thyme and Mascarpone 78
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Gnocchi with Jerusalem Artichokes, White Truffle, Cream and Parmesan 89
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Gnocchi with Langoustines, Tomato and Cream 152
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Gnocchi with Spinach, Crème Fraîche, Chilli and Pancetta 80
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Gnocchi with Zucchini and their Flowers, Basil, Cream and Parmesan 79
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Linguine with Clams, Zucchini and Chilli 131
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Linguine with Crab, Peas and Crème Fraîche 144
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Linguine with Grilled Yellow Peppers, Tomatoes, Capers, Anchovies and Marjoram 57
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Linguine with Mozzarella, Rocket and Anchovy 202
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Linguine with Pesto, Potatoes and Green Beans 50
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Linguine with Sardines 110
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Orecchiette with Duck 191
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Pansotti with Ricotta, Fennel Tops and Walnut Sauce 218
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Pappardelle with Beef Fillet 174
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Pappardelle with Braised Duck, Peaches, Cinnamon and Cream 189
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Pappardelle with Cavolo Nero and New Season's Olive Oil 53
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Pappardelle with Crabs, Fennel and Tomatoes 132
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Pappardelle with Partridge, Pancetta, Tomato and Mascarpone 196
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Pappardelle with Roasted Datterini Tomatoes, Taggiasche Olives and Basil 24
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Pasta Dough 13
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Penne all’Arrabbiata 32
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Penne Rigate with Italian Sausages, Cavolo Nero and Cream 178
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Penne with Bresaola, Radicchio and Cream 162
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Penne with Broad Beans, Mint and Coppa di Parma 69
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Penne with Fresh Plum Tomatoes, Borlotti Beans and Basil 29
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Penne with Italian Sausage, Porcini Mushrooms and Tomato 171
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Penne with Lemon, Parmesan, Cream and Rocket 213
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Penne with Sausage, Pancetta and Swiss Chard 166
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Penne with Zucchini and Prosciutto 72
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Pennette with Chanterelles, Parsley and Mascarpone 86
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Ravioli with Butternut Squash, Marjoram and Sage 48
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Ravioli with Dried Broad Beans and Braised Cicoria 81
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Ravioli with Lobster, Fennel and Tomato 156
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Ravioli with Pancetta, Swiss Chard, Ricotta and Chilli 164
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Ravioli with Pheasant, Tomato, Ricotta and Roasting Juices 195
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Ravioli with Portobello Mushrooms, Porcini, Ricotta and Sage 104
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Ravioli with Potato and White Truffle 105
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Ravioli with Sheep's Ricotta, Lemon and Peas 217
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Ravioli with Sweet Potato, Fennel and Chilli 62
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Rigatoni with Parmesan, Cream, Parma Ham and Egg 211
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Rigatoni with Peas, Artichokes, Broad Beans and Prosciutto 45
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Rigatoni with Portobello and Porcini Mushrooms 95
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Rigatoni with Rabbit, Pancetta and Rosemary 188
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Rigatoni with Radicchio, Pancetta and Rosemary 67
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Rigatoni with Tomatoes, Ricotta Salata and Basil 36
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Rigatoni with Veal and Artichokes 168
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Rotolo di Spinaci 64
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Spaghetti Carbonara 172
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Spaghetti with Anchovies, Chilli and Garlic 117
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Spaghetti with Asparagus, Anchovies, Basil and Pangrattato 46
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Spaghetti with Aubergines, Peppers, Plum Tomatoes and Capers 58
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Spaghetti with Bottarga and Agretti 113
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Spaghetti with Brown Shrimps, Peas and Pancetta 143
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Spaghetti with Burrata, Tomatoes and Basil 209
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Spaghetti with Canned Tomato Sauce 35
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Spaghetti with Fresh Tomato Sauce 27
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Spaghetti with Grey Mullet, Bottarga and Sea Kale 112
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Spaghetti with Lemon, Basil, Olive Oil and Parmesan 202
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Spaghetti with Lobster 129
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Spaghetti with Lobster, Fennel, Tomatoes and Zucchini 151
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Spaghetti with Ox Heart Tomatoes, Capers, Rocket and Balsamic Vinegar 33
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Spaghetti with Pancetta, Garlic and Pecorino 170
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Spaghetti with Parmesan, Olives, Basil and Cream 206
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Spaghetti with Pecorino, Black Pepper and Butter 216
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Spaghetti with Polpettine, Prosciutto and Peas 176
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Spaghetti with Prawns, Coppa di Parma and Parsley 126
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Spaghetti with Zucchini, Tomatoes, Mozzarella and Sage 42
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Spaghettini with Tomato and Anchovy Sauce 28
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Stracci with Trompettes de la Mort 96
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Tagliatelle alla Romana 192
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Tagliatelle with Artichokes, Asparagus and Thyme 74
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Tagliatelle with Aubergines, Tomato and Basil 54
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Tagliatelle with Black Truffle, Spinach and Cream 102
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Tagliatelle with Broad Beans, Fennel Greens and Pecorino Sardo 61
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Tagliatelle with Brown Shrimps, Asparagus and Pancetta 155
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Tagliatelle with Clams, White Asparagus and Parsley 148
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Tagliatelle with Crème Fraîche, Parmesan and Asparagus 214
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Tagliatelle with Dried Porcini, Zucchini and Mint 88
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Tagliatelle with Girolles 98
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Tagliatelle with Gorgonzola and Radicchio 210
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Tagliatelle with Mussels and Saffron 136
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Tagliatelle with Mussels, Radicchio and Pangrattato 154
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Tagliatelle with Mussels, Rocket and Crème Fraîche 137
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Tagliatelle with Pecorino, Butter and Sage 212
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Tagliatelle with Pecorino, Cream, Spinach and Marjoram 204
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Tagliatelle with Pesto 207
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Tagliatelle with Porcini, Tomatoes and Cream 92
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Tagliatelle with Sea Bass, Zucchini, Basil and Capers 118
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Tagliatelle with Slow-cooked Tomato and Basil Sauce 35
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Tagliatelle with Turnips, Lentils, Pancetta and Cream 60
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Taglierini with Black Truffle, Artichokes and Cream 101
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Taglierini with Brown Shrimps and Artichokes 134
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Taglierini with Peas, Prosciutto and Parmesan 71
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Taglierini with Scallops, Zucchini, Tomato and Capers 138
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Taglierini with Seafood and Tomato 146
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Taglierini with Shrimps and Zucchini 149
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Taglierini with Squid and Ox Heart Tomatoes 121
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Tortellini with Artichokes, Onion Squash and Fontina Cheese 75
0
Veal Cappelletti 179
0
Vermicelli with Prawns, Tomato and Basil 130
0

Publishers Information

About Pasta

Publisher Web Link: http://www.eburypublishing.co.uk/

This friendly, accessible and stylish cookbook from a master chef will prove indispensable for all who love unfussy yet utterly delicious food. Simplicity is the keynote in this handsome recipe book, imbued with the flavours of the Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta – inexpensive, ever versatile and often underestimated – lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel.

In Pasta Theo Randall brings us a mouthwatering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep’s Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone. Pasta is destined to become a kitchen classic. (http://www.eburypublishing.co.uk/)

Author Information

About Theo Randall

Author Web Link: http://www.theorandall.com/

MY GREATEST PASSION IN LIFE, APART OF COURSE FROM MY PARTNER NATALIE AND OUR CHILDREN, IS COOKING.

I first learned about the effort required and the rewards enjoyed by a true food lover as a child. Unlike my peers, who happily spent their holidays buried in sand on the beach or leaping in and out of rock pools, my parents’ idea of a good family holiday was quite different. Instead they chose to drive through rural Italy in their Citro and see how much food and wine they could squeeze into the boot before finally driving home.

Looking back, I can see that this was in itself a privilege - how many other people can claim to have experienced freshly pressed olive oil? Or to have seen what places like Venice and Florence were like in the 70’s But at the time the only thing that made these trips bearable were the frequent stops at trattorie and panetterie...

I guess it would be fair to say that my parents’ enthusiasm for good food and wine didn’t so much ‘rub off’ but rather ‘stuck’ with me. In my early twenties, after a four year apprenticeship with Max Magarian of Chez Max, I was lucky enough to find myself in the kitchen of a little restaurant which had just opened on a stretch of the river Thames approaching Hammersmith Bridge - The River Café.

Here I was able to put my relationships with small artisan producers to good use. In 1991 I left to spend a year working with the legendary Alice Walters. Upon my return Rose and Ruth made me head chef and invited me to become a partner in the business.

I could have happily stayed at The River Café forever but I always felt that I might look back and wonder if I could ever have done it on my own. So, after seventeen happy years by the river, I decided to have a go on my own. In November 2006 I opened my first restaurant, Theo Randall at The InterContinental Park Lane.

The final part of the story to date is that, in September 2008, we received our first accolade - ‘Italian Restaurant of the Year’ at the London Restaurant Awards. At such an early stage, this was a tremendous accolade for restaurant - and one that we have been driven to live up to ever since. (http://www.theorandall.com/)

Cookbooks by Theo Randall

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