American Sfoglino

Description

Evan Funke, chef of LA's critically acclaimed Felix Trattoria, offers a master class on handmade pasta in his debut cookbook. Classically trained in Emilia-Romagna in northern Italy, Evan teaches home cooks how to recreate his impeccable dishes using traditional Italian pasta-making methods. Focusing on 15 pasta shapes, Evan walks readers through each stage of the process with step-by-step photography, from fundamentals such as shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta. Recipes for finished dishes accompany each shape, rounding out each section with accessible, generous meals. With evocative photography from Felix, detailed process shots, beautiful finished dishes, and sweeping atmospherics from Italy, this book is an ode to Italian food and the art of handmade pasta.

Chef Evan Funke is a master pasta maker trained in the Emilia-Romagna region of Italy who has worked with Wolfgang Puck and Maestro Alessandro Spisni. In April of 2017, he opened Felix Trattoria in Venice, California, to rave reviews and a packed house. It was named as one of Eater's "12 Best New Restaurants in America" and Esquire's "Best New Restaurant" in 2017. Katie Parla is a Rome-based food journalist and the author of Tasting Rome (Potter) and Food of the Italian South (Potter). Originally from New Jersey, she has a master's degree in Italian Gastronomic Culture from the Universita degli Studi di Roma "Tor Vergata," a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archaeological speleology certification from the city of Rome. She is the author and editor of more than 20 food books and has written for publications such as Lucky Peach, The New York Times, The Guardian and Saveur, among others.

Praise for American Sfoglino: "Evan shares his deep love and respect for the traditions of hand-rolled pasta in American Sfoglino, where every single shape-from the squiggle of strozzapretti to the parcel of cestini-is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty." Danny Meyer, James Beard award-winning restaurateur and author "There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!" Marc Vetri, James Beard award-winning chef, restaurateur, and author "Evan's flawless pasta transforms grain into solid gold" Chris Bianco, James Beard award-winning chef and author