Father Joseph Orsini, a retired Catholic priest, has found his second calling in the kitchen, and here he tours Italy to sample authentic recipes at the tables of family and friends. The delicious results are lovingly presented here. Father Orsini offers tips on the wines to serve with each dish, and where to sample the best food and drink on a visit to Italy.
Book Description
Editorial Reviews
From Publishers Weekly
A retired Catholic priest from New Jersey, Father Orsini (Father Orsini's Italian Kitchen) could be said to worship pasta. As he traveled through Italy after his retirement, he collected recipes for everything from a pasta pie with truffles to the rustic penne with ricotta, eggplant and walnuts, indigenous to the Reggio/Emilio region. The 80-plus recipes here are presented in four chapters, including details, such as denomination of origins and notes on appropriate wines. Orsini brings a deft touch to editing these old family recipes. Neither too formidable nor too plain, the dishes straddle the line between typical American pasta (sauce from a jar, noodles from a box) and some of the more elaborate presentations of other expert Italian chefs and cookbook authors. Organized by region, the recipes include short travel notes for those home cooks who dream of visiting Italy. Do not look for history or in-depth research: this slender book is meant to be used in the kitchen, not pored over as a text.
Copyright 1995 Reed Business Information, Inc.
Copyright 1995 Reed Business Information, Inc.
Review
Orsini is a retired Italian Catholic priest who presents over a hundred regional specialties for pasta. From an unusual Trento Shells With Grapes to Linguini with Crab Meat, this packs in a host of unusual dishes along with some more familiar fare. No color photos; but experienced cooks won't need them. -- Midwest Book Review
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5 of 5 people found the following review helpful:
4.0 out of 5 stars
Excellent and varied recipes, easy to make,
By A Customer
This review is from: Father Orsini's Pasta Perfetta (Hardcover)
This book is a wonderful alternative to cookbooks which seem to specialize in cooking for special occasions, and require all sorts of rare and expensive ingredients. Father Orsini's book is for people who eat pasta several days a week - and only shop a few times a week. I have found the recipes easy to make, inexpensive to prepare, and always very tasty.
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