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DIE PASTA UND DAS LEBEN Von Guido, Luca Und Paolo Bariila

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DIE PASTA UND DAS LEBEN Von Guido, Luca Und Paolo Bariila DIE PASTA UND DAS LEBEN von Guido, Luca und Paolo Bariila 10 ACADEMIA BARILLA-WELTBOTSCHAFTER DER ITALIENISCHEN KÜCHE von Gianluigi Zenti 12 MEHR PASTA, BITTE von Massimo Bottura 14 ACH, PASTA! von Scott Conant 16 EINE KLEINE GESCHICHTE DER PASTA - DIE URSPRÜNGE 18 DIE KUNST DER PASTAHERSTELLUNG 28 PASTA AUS HARTWEIZENGRIESS 40 Bavette alla trasteverina (Bavette Trasteverer Art) 42 Bavette con catalogna e pate di olive (Bavette mit Endivien und Olivenpaste) 44 Bucatini al pecorino e pomodori (Bucatini nriit Pecorino und Tomaten) 46 Bucatini all'amatriciana (Bucatini mit Amatriciana-Sauce) 48 Bucatini alla Caruso (Bucatini ä la Caruso) 50 Bucatini alla domenicana (Bucatini mit Pilzen) 52 Bucatini alla marinara (Bucatini nach Fischerart) 54 Bucatini con mollica di pane (Panierte Bucatini) 56 Calamari con cozze e vongole (Calamari mit Miesmuscheln und Venusmuscheln) 58 Casarecce siciliane con finocchi, carote e cipolle (Sizilianische Casarecce mit geschmortem Fenchel, Möhren und Frühlingszwiebeln) 60 Castellane con calamaretti (Castellane mit Baby-Tintenfisch) 62 Cavatelli con pomodoro e ricotta marzotica (Cavatelli mit Tomaten und Ricotta marzotica) 64 Cellentani al sugo di verdure (Cellentani mit Gemüsesauce) 66 Cellentani al tonno (Cellentani mit Thunfisch) 68 Ditali con zucchine e ricotta (Ditali mit Zucchini und Ricotta) 70 Eliche bottarga, aglio e peperoncino (Eliche mit Fischrogen, Knoblauch und Chili) 71 Farfalle fantasia (Farfalle mit Prosciutto und Oliven) 72 Farfalle con capperi, tonno e menta (Farfalle mit Kapern, Thunfisch und Minze) 74 Fiocchi rigati al tonno fresco (Fiocchi rigati mit Thunfisch) 76 Fusilli bucati corti alla crudaiola (Fusilli mit Tomaten und Basilikum) 78 Fusilli con tonno, olive e capperi (Fusilli mit Thunfisch, Oliven und Kapern) 79 Gemelli con salsiccia e porri (Gemelli mit Salsiccia und Lauch) 80 Gnocchi di semola con i broccoli (Grießgnocchi mit Brokkoli) 82 Insalata di conchiglie con asparagi (Conchiglie-Salat mit Spargel) 84 Insalata di fusilli con verdure e calamari (Fusilli-Salat mit Gemüse und Tintenfisch) 86 Insalata di penne alla napoletana (Neapolitanischer Penne-Salat) 88 La pasta del cattivo tempo (Schlechtwetter-Pasta) 89 Linguine al cartoccio (Linguine aus der Folie) 90 Linguine all'aragosta (Linguine mit Hummer) 92 Maccheroncini con polpettine di carne (Maccheroncini mit Fleischklößchen) 94 Maccheroncini in pasticcio (Maccheroncini-Pastete) 96 http://d-nb.info/1017529558 Maccheroni e ricotta in timballo (Maccheroni-Ricotta-Auflauf) 98 Maccheroni gratinati (Überbackene Maccheroni) 100 Mafaldine alla napoletana (Neapolitanische Mafaldine) 102 Malloreddus al tonno con bottarga di muggine (Malloreddus mit Thunfisch und Fischrogen) 104 Mezzani con le sarde alla siciliana (Mezzani mit Sardinen nach sizilianischer Art) 106 Mezze maniche con frutti di mare (Mezze maniche mit Meeresfrüchte-Sauce) 108 Mezze penne con le acciughe (Mezze penne mit Anchovis) 112 Mezze penne con olive e caprino (Mezze penne mit Oliven und Ziegenkäse) 114 Minestrone col pesto (Minestrone mit Pesto) 116 Orecchiette con broccoli, pomodorini e mandorle (Orecchiette mit Brokkoli, Tomaten und Mandeln) 118 Orecchiette con cime di rape (Orecchiette mit Stängelkohl) 120 Paccheri ai carciofi (Paccheri mit Artischocken) 122 Pasticcio di maccheroni (Maccheroni-Pastete) 124 Penne a candela con pesce spada e pomodorini (Penne mit Schwertfisch und"Tomaten) 126 Penne lisce alle melanzane e pesce spada (Penne mit Aubergine und Schwertfisch) 128 Penne rigate alla Norma (Penne rigate ä la Norma) 130 Penne rigate in salsa eoliana (Penne rigate mit äolischer Sauce) 132 Pennette alle cipolle (Pennette mit Zwiebeln) 134 Perciatelli laziali cacio e broccoli (Perciatelli laziali mit Käse und Brokkoli) 136 Reginette al prosciutto e porri (Reginette mit Schinken und Lauch) 138 Rigatoni ai quattro formaggi (Rigatoni mit vier Käsesorten) 140 Rigatoni alla ricca (Schlemmer-Rigatoni) 141 Rigatoni con salsicce e uova (Rigatoni mit Salsiccia und Eiern) 142 Rigatoni romani cacio e pepe (Rigatoni römischer Art mit Käse und Pfeffer) 143 Ruote con cipolla di Tropea (Ruote mit Tropea-Zwiebeln) 144 Schiaffoni al guanciale (Schiaffoni mit Specksauce) 145 Sedani mari e monti (Sedani mit Muscheln und Pilzen) 146 Sedanini vegetariani (Vegetarische Sedanini) 148 Spaccatelle al nero di seppia (Spaccatelle mit Sepiatinte) 150 Spaccatelle con le sarde (Spaccatelle mit Sardinen) 152 Spaghetti aglio, olio e peperoncino (Spaghetti mit Knoblauch, Öl und Chili) 154 Spaghetti al cartoccio (Spaghetti aus der Folie) 156 Spaghetti alla carbonara (Spaghetti Carbonara) 158 Spaghetti alla Gennaro (Spaghetti Gennaro) 162 Spaghetti alla ghiotta (Schlemmer-Spaghetti) 163 Spaghetti alla „gricia" (Spaghetti mit Speck) 164 Spaghetti alla nursina (Spaghetti mit Trüffeln) 166 Spaghetti alla puttanesca (Spaghetti Puttanesca) 168 Spaghetti con aglio e pomodoro (Spaghetti mit Knoblauch und Tomate) 169 Spaghetti con aglio, olio e alici (Spaghetti mit Knoblauch, Öl und Anchovis) 170 Spaghetti con le vongole (Spaghetti mit Venusmuscheln) 172 Spaghetti tagliati e lenticchie (Spaghetti mit Linsen) 174 Tofarelle alle triglie (Tofarelle mit Meerbarbe) 176 Tortiglioni al gorgonzola (Tortiglioni mit Gorgonzola) 178 Tortiglioni con broccoli e salsiccia (Tortiglioni mit Brokkoli und Salsiccia) 179 Trenette al pesto (Trenette mit Pesto) 180 Troccoli lucani alla jonica (Troccoli mit Chilischoten und Tomatensauce) 182 Trofie alle noci (Trofie mit Walnüssen) 183 Vermicelli al pesto rosso (Vermicelli mit rotem Pesto) 184 Vermicelli alla bersagliera (Vermicelli Bersaglieri-Art) 186 Ziti e patate al forno (Gebackene Ziti mit Kartoffeln) 187 PASTA MIT El 188 Bigoli con salsa d'anatra (Bigoli mit Entensauce) 192 Bigoli in salsa (Bigoli mit Sardinen) 194 Busiati col pesto trapanese (Busiati mit Pesto Trapaneser Art) 196 Chitarrine all'uovo con prosciutto crudo (Eier-Chitarrine mit rohem Schinken) 198 Fettuccine alla ciociara (Fettuccine mit Fleischsauce) 199 Fettuccine alla piemontese (Fettuccine Piemonteser Art) 200 Fettuccine alla romana (Fettuccine römischer Art) 202 Fettuccine con funghi (Fettuccine mit Pilzen) 204 Fettuccine in timballo (Fettuccine-Auflauf) 206 Garganelli con prosciutto e piselli (Garganelli mit Prosciutto und Erbsen) 208 Lancette - Pasta e fagioli (Lancette-Bohnen-Suppe) 210 Maltagliati freschi - Pasta e ceci (Pasta mit Kichererbsen) 211 Maltagliati con i fagioli (Maltagliati-Suppe mit Bohnen) 212 Minestra di fagioli con pasta alla veneta (Venezianische Minestra-Suppe mit Borlotti-Bohnen) 214 Minestra di tagliolini (Tagliolini-Suppe) 216 Paglia e fieno allo zafferano (Tagliatelle „Heu und Stroh" mit Safran) 218 Pappardelle al sugo di lepre (Pappardelle mit Hasensauce) 220 Passatelli (Passatelli) 222 Spaghetti alla chitarra (Spaghetti alla chitarra) 224 Spaghetti alla chitarra con erbe aromatiche e pecorino (Spaghetti alla chitarra mit Kräutern und Pecorino) 226 Strozzapreti (Strozzapreti mit Speck) 228 Tagliatelle al ragü (Tagliatelle mit Bolognese) 230 Tagliatelle al tartufo (Tagliatelle mit Trüffeln) 232 Tagliatelle con borragini (Tagliatelle mit Borretsch) 233 Tagliatelle in pasticcio (Tagliatelle-Pastete) 234 Taglierini pasticciati all'italiana (Italienische Taglierini-Pastete) 236 Tagliolini al tartufo nero di Norcia (Tagliolini mit Norcia-Trüffeln) 240 Torchietti e ceci con peperoni secchi (Torchietti mit Kichererbsen und getrockneter Paprika) 242 GEFÜLLTE PASTA 244 Anolini (Anolini) 246 Cannelloni all'etrusca (Cannelloni Etrusker Art) 248 Cannelloni all'italiana (Italienische Cannelloni) 250 Cannelloni alla partenopea (Parthenopäische Cannelloni) 252 Cannelloni alla sorrentina (Cannelloni Sorrentiner Art) 254 Cannelloni ripieni di carne (Cannelloni mit Fleischfüllung) 256 Cannelloni ripieni di ricotta e salsicce (Cannelloni mit Ricotta-Salsiccia-Füllung) 258 Cappelletti alla romagnola (Cappelletti Romagna-Art) 260 Lasagna al forno pasticciata con prosciutto e funghi (Lasagne mit Prosciutto und Pilzen) 262 Lasagne al forno alla napoletana (Lasagne Neapolitaner Art) 264 Lasagne al forno verdi alla bolognese (Lasagne bolognese) 266 Lasagne alla genovese (Lasagne Genueser Art) 268 Lasagne alla piemontese (Lasagne Piemonteser Art) 270 Pasticcio di tortellini (Tortellini-Pastete) 272 Rotolo di pasta al sugo (Pastarolle mit italienischem Sugo) 274 Torte11i di erbette (Tortelli mit Mangold-Ricotta-Füllung) 276 Torte11i di zucca (Tortelli mit Kürbis) 278 Tortellini alla bolognese (Tortellini bolognese) 280 PASTASPEZIALITÄTEN 282 Gnocchi di patate con ragü alla romagnola (Kartoffelgnocchi mit Fleischsauce Romagna-Art) 284 Gnocchi di semolino con pecorino romano (Grießgnocchi mit Pecorino romano) 286 Gnocchi di zucca (Kürbisgnocchi) 290 Pisarei e fasö (Klöße mit Bohnen) 292 Pizzoccheri (Pizzoccheri) 294 Vincisgrassi alla marchigiana (Lasagne aus den Marken) 296 Grundrezepte 298 Geschmackvolle Kombinationen 300 Rezeptverzeichnis 302 Literatur- und Bildnachweis 303 9 .
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