This book has higher ambitions. Lucio’s restaurant in Sydney likes pasta, likes art and likes to mash the two together. So here you have 160 very good-looking recipes accompanied by artwork from Luke Sciberras and photography by Anson Smart.
You know the book means business because it comes shrink wrapped to ensure no one lays a passata stained finger on its pages before you do, as well as boasting a tasteful cotton page marker.
Head chef Lucio Galletto has written the book, with David Dale and Executive Chef at Lucio’s Logan Campbell. Together they set out to reinterpret classic pasta dishes and push some boundaries with new ones.
Simply laid out – fresh pasta, dried pasta, filled pasta, baked pasta, and gnocchi – along with a quick lesson in pasta making, the book makes you stop and drool rather a lot as it ambles through the seasons from light spring dishes with asparagus to classic winter warmers like a fool proof ragu.
It’s a delicious book, an answer to anyone that thinks pasta is boring. It makes you want to fly down to Sydney to try Lucio’s award-winning food at source, but this is the next best thing.
There is definitely an art to pasta because, while it can never aspire to or want to be’fancy’ food with intricate cooking and presentation, getting a great pasta dish onto the table means the art of mixing simple yet fantastic ingredients and, of course, carefully watching that boiling water.
{ISBN:1908117427}