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Book Review: The Glorious Pasta of Italy

When it comes to cuisine, Marcella Hazan is my definitive guide for all things Italian, so it takes a pretty remarkable cookbook to earn a permanent space in my collection alongside her work. Domenica Machetti has written one of those cookbooks and it's titled The Glorious Pasta of Italy.  Comprised of 274 pages of well-researched and well-written recipes for making a variety of pasta, sauces, soups, and entrees, it has served as a valuable resource for exploring new flavors in my kitchen.

I enjoyed Marchetti's fresh tomato sauce so much that I used it one summer recently as my basic recipe for transforming 125 pounds of farm fresh Roma tomatoes into canned pasta sauce for use all year long. The flavors remained bright and tangy even after canning. Another recipe I particularly enjoy is the orecchiette with creamy broccoli sauce. The ragu is rich and satisfying and because the broccoli is pureed it won over even the pickiest never-met-a-vegetable-I-liked eater in the family (my husband). I'm looking forward to trying the summer ravioli with arugula pesto or the roasted carrot and ricotta gnocci with herbed butter next.

Definitely a cookbook I'd recommend without reservations.

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