Last night I made orecchiette with green olive paste for dinner. Orecchiette, which means “little ear” in Italian, is from the Puglia region of Italy. The green olive paste I used is from San Remo. I added a smidge of butter and some Parmigiano-Reggiano cheese, which of course is from Emilia Romagna, and, well, it was as if I’d bought a one-way ticket to Italian pasta heaven.
The meal got me thinking about two cookbooks I’ve been meaning to buy, both about pasta. One is called the Geometry of Pasta, by Jacob Kenedy, the chef and owner of Bocca di Lupo, the acclaimed Italian restaurant in London. The book’s a minimalist affair, all black and white, that features the many shapes of Italian pasta, with recipes, tee hee, to boot.
Check out the slide show on the book’s website HERE.
For what it’s worth, my favorite Italian pasta of the moment is from Bella Italia.
The second book, which I’ll feature tomorrow, is: The Encyclopedia of Pasta by Oretta Zanini De Vita.
Yours in celebrating Italy,