![]() ![]() Tony Cenicola/The New York Times ‘The Gaijin Cookbook: Japanese Recipes From a Chef, Father, Eater, and Lifelong Outsider’ Recipes: Handmade Tagliatelle Pasta | Tagliatelle With Prosciutto and ButterĬredit. The finished dishes are mostly streamlined, in keeping with his observation that “80 percent of Italian cooking is about getting the best ingredients.” The rest revolves around treating them right, which you’ll do with ease thanks to his careful instruction and step-by-step photography. Funke studied in Bologna, Italy, before opening Felix Trattoria in Los Angeles, and while his recipes for handmade pastas are involved, there’s no machine required. Thanks to his pasta manual, “ American Sfoglino” (Chronicle, $35), written with Katie Parla, you can, too - but first, expect lots of talk about the “ideal gluten network,” “level of salinity” and “pursuit of perfection.” Mr. ![]() Like any proper sfoglino - the Italian term for a person dedicated to the art of fresh pasta making - Evan Funke has mastered the craft of making fresh pasta to the point at which he can cook by his senses. ![]() Tony Cenicola/The New York Times ‘American Sfoglino: A Master Class in Handmade Pasta’ ![]()
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