Pasta Sfoglia cookbook by Ron Suhanosky

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Pasta Sfoglia cookbook by Ron Suhanosky

PDF | English | 43 MB

I can understand why Sfoglia might rub up against some reviewers, who want the Italian classics. But for me, a guy who has probably two dozen Pasta books, of one sort of another, this is the only new Pasta book I would buy. I don't need another recipe for Spaghetti Putanesca, and I was really reluctant to buy this book when I pulled it off the shelf at a real bookstore. I said to myself: "You don't need another Pasta cookbook; put it down."

Then I started to page through, and every recipe intrigued me. They are not the classics, but do take classic Italian ingredients and techniques and give them a nice little twist. I like making the classic Pizzocheri (buckwheat pasta, served with cabbage, sage, fontina and butter), but it can be heavy, and is not really a "summertime dish." Sfoglia's buckwheat pasta is a take on blini and caviar; not Italian, really, but genius, I think. Other recipe's adhere more closely to true Italian ingredients, but in novel ways. After buying the book, and paging through it, I decided all but a few of the recipes are a must to be tried.

The story line also intrigued me: "This guys last name is not Italian, who is he?" Being a half-breed myself, and with a non-Italian last name, I've heard the skepticism over the years about my roots. But I think half-breeds sometimes take to their Italian roots with more of a passion than the pure bred. (Case in point: Laura Schenone's The Lost Ravioli Recipes of Hoboken: A Search for Food and Family )

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