Review – Simply Pasta, Pizza & Co. by Julian Kutos

Hi,

If you’re still looking for a little something the Easter Bunny could hide in its basket, you might be interested in Julian Kutos’ new Italian cookbook “Simply Pasta, Pizza & Co. Einfach italienisch genießen”. As you can probably guess by the title, the book is written in German and hasn’t been translated into English yet, but who knows?

Simply Pasta, Pizza & Co
Image provided by Löwenzahn Verlag¹

“Simply Pasta, Pizza & Co” is divided into four main chapters; Grundrezepte (Basic Recipes), Aperitivo, Pasta, and Pizza & Co, but where this book really shines are the concise and very helpful introductory chapters. They guide you from the very basics like ingredients or cooking equipment, to things like the five basic tastes and perfect cutting techniques. I think it’s needless to say that this cookbook also includes notes on how to use the cookbook, important terms, a glossary, suggested menus, an index and even a list of suppliers.

Of course I also did some cooking. Every recipe is accompanied by at least one large picture, and vegetarian and vegan recipes are easily distinguishable by special symbols at the top of the page.
FrittataI made four different dishes from this cookbook: Frittata, Bruschetta Tradizionale, Cannelloni ai Funghi, and Pizza.
The Frittata was easy and fast to make. I had most of the ingredients at home. I just exchanged the mozzarella di bufala the recipe called for for regular mozzarella. My boyfriend really liked the frittata, while I peeled off all the mozzarella, because I didn’t like the consistency and the taste together with the rest of the frittata. Maybe it would have been better to use buffalo mozzarella after all.

The Bruschetta was the recipe I had to modify the most. I still had loads of very soft Datterino tomatoes at home but no baguette. So I just used the rye bread I had at hand and made bruschetta just for me. It tasted good, maybe a little sweet, but that might have been my overripe tomatoes.

A meal my whole family liked but took me ages to make, were the Cannelloni ai funghi. The book says it should take about 65 min to prepare and cook them and I still ended up needing 50 min more.
Nevertheless, the cannelloni tasted wonderful. I had to use button mushrooms instead of chanterelle mushrooms due to the season but the filling was lovely. The only thing that might be problematic for some is the amount of food. It wouldn’t have been enough for four adults. We were three, we weren’t that hungry that day and there wasn’t much left.

A review of this Italian cookbook probably wouldn’t be complete without trying the Pizza Dough recipe. Making the dough isn’t hard. The dough shouldn’t be too wet and not too dry 😉 . I made pizza twice: Once on the same day after letting the dough rest for a few hours, and once after letting it rest in a cool room for five days. Both times, the dough was great to work with. It was easy to roll out and made wonderful thin crisp pizzas just the way I like them.

With “Simply Pasta, Pizza & Co.” Julian Kutos wrote an Italian cookbook that features Italian classics as well as a more modern take on Italian cuisine. Because of the easy-to-follow instructions and the great introductory chapters, the book would make a great gift for novice cooks. The only thing I really missed was a chapter on desserts. 🙂

4 Star Rating: Recommended

¹ http://www.loewenzahn.at/page.cfm?vpath=buchdetails&titnr=2618
A review copy of this book was provided by the publisher.

 

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