The Little Book of Gricia: Technique, tradition, and three perfect variations
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9,21 |
Naar shop
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10,50 |
Naar shop
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Beschrijving
Bol
Before Carbonara.Before Amatriciana.There was Gricia.Often called "the white Amatriciana" or "the ancestor of Carbonara," Gricia is one of the oldest and purest Roman pasta dishes.Its ingredients are incredibly simple: - pasta, - guanciale, - Pecorino Romano, - black pepper.No eggs.No tomato.And because there is nothing to hide behind, technique becomes everything.A perfect Gricia should be: - glossy, - rich but balanced, - intensely savory, - creamy without cream, - powerful yet elegant.This little book will teach you not only the recipe, but the techniques that transform a few humble ingredients into one of Italy's greatest pasta dishes.
Beschrijving
(2)
Before Carbonara.Before Amatriciana.There was Gricia.Often called "the white Amatriciana" or "the ancestor of Carbonara," Gricia is one of the oldest and purest Roman pasta dishes.Its ingredients are incredibly simple: - pasta, - guanciale, - Pecorino Romano, - black pepper.No eggs.No tomato.And because there is nothing to hide behind, technique becomes everything.A perfect Gricia should be: - glossy, - rich but balanced, - intensely savory, - creamy without cream, - powerful yet elegant.This little book will teach you not only the recipe, but the techniques that transform a few humble ingredients into one of Italy's greatest pasta dishes.
AmazonPagina's: 31, Paperback, Independently published
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