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SPQR: Modern Italian Food and Wine

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SPQR: Modern Italian Food and Wine Cover

 

 

Excerpt

Spaghetti with Shrimp and Tomato Passatina

 

This is a pasta born from my experience of con niente, a meal created from nothing more than the few ingredients we managed to find around us. With this pasta, I’ve striven to recreate the simplicity of the meal we made at Roberto’s casone on the lagoon. The shrimp—gamberetti—were simply cooked with tomato, then sent through a food mill, shells and all. This rich, pink sauce became the condimento for the store-bought spaghetti that Roberto had on hand.

 

serves 4 to 6

 

extra virgin olive oil

150 grams  / 1/2 yellow onion, finely diced

12 grams  / 3 garlic cloves, minced

150 grams /  1 carrot, cut into 1/4-inch pieces

454 grams  / 1 pound shell-on raw baby shrimp

kosher salt and black pepper

a pinch of dried red pepper flakes

115 grams  / 1/2 cup white wine

240 grams /  11/2 cups canned tomatoes

50 grams  / 4 breadsticks, like grissini, broken up

2 grams  / 2 teaspoons chopped parsley

340 grams  / 12 ounces fresh spaghetti (page 264) or dried

 

Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.

Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.

Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.

Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot. Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.

Product Details

ISBN:
9781607740520
Author:
Lindgren, Shelley
Publisher:
Ten Speed Press
Author:
Leahy, Kate
Author:
Accarrino, Matthew
Subject:
Italian
Subject:
Cooking and Food-Italian
Publication Date:
20121031
Binding:
HARDCOVER
Language:
English
Illustrations:
80 FULL-COLOR PHOTOS
Pages:
304
Dimensions:
10.26 x 9.08 x 1.16 in 2.92 lb

Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Cooking and Food » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pasta
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Italian
Featured Titles » General

SPQR: Modern Italian Food and Wine New Hardcover
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$35.00 In Stock
Product details 304 pages Ten Speed Press - English 9781607740520 Reviews:
"Publishers Weekly Review" by , "This cookbook and wine guide is indeed like 'a slow-paced passeggiata,' or stroll, along the ancient Roman roads of Lazio (Via Appia), Umbria (Via Flaminia), Emilia Romagna and Lombardia (Via Aemilia) and Liguria and Toscana (Via Aurelia). Lindgren, the wine director and co-owner of San Francisco restaurants A16 and SPQR, begins each chapter with a description of the regions' wines, including grape types and producers. Accarrino, the executive chef of SPQR, provides authentic locally inspired recipes. SPQR, an acronym that stands for the Senate and the People of Rome, is a proclamation of Roman democracy. History and travel enthusiasts will be pleased with the wealth of information this book provides. Accarrino admits that his approach to cooking 'uses techniques that may be somewhat unfamiliar to home cooks,' but explains, 'only by challenging yourself to learn new techniques and methods do you become a better cook.' Smoked trout with warm potato salad and horseradish gelatina requires readers to fashion a stovetop smoker, then cook trout sous vide, in vacuum-sealed pouches. Ambitious and adventurous home chefs will be big fans." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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