Angeli Caffe Pizza Pasta Panini

By Evan Kleiman

Book Overview

Angeli Caffe serves the flavors and textures we love to dine on day after day. They're all here: pizzas piled with sausage, fontina, mozzarella, and caramelized onions, or simply scented and drizzled, aglio e olio, with garlic and oil; calzone, sfincione, and panzerotti, folded and filled (baked or deep fried) with lively combinations of ricotta, salami, and tomato sauce or fresh tuna, herbs, and capers. For lunch or a late-afternoon snack there are wondrous panini, delightful cicchetti - the miniature four-bite sandwiches of Venice - and delicate tramezzini - tiny panini made with thinly sliced bread and elegant purees enclosing layers of grilled vegetables and ricotta salata or mashed potatoes, parmesan, and salami. Because the essence of the Italian trattoria - and the Angeli Caffe - is its pasta, the selection offered here is vivid, bountiful, comforting, and delicious.

• Format: Hardcover
• Language: English
• ISBN: 0688142699
• ISBN13: 9780688142698
• Release Date: May 1997
• Publisher: William Morrow & Company
• Length: 256 Pages
• Weight: 1.82 lbs.
• Dimensions: 1.1" x 8.0" x 10.0"

Customer Reviews

Among the best Pasta cookbooks I have

I love Italian cooking and this cookbook is among the best of the best that I own. Right now, i am making the pasta dish that sits for hours with chopped tomatoes, garlic, basil and s & p. Then I will add chopped fresh mozzarella with the hot pasta...oh my!!!

Italian made delicious and easy

As a restauranteur for over 10 years I have read and cooked with hundreds of books. Ms. Kleinman's recipes are simple and delicious. My favorites include the Pizza Salsicce, Pasta Muro Leccese as well as the Polenta and all the basics. Her uncooked Tomato Sauce has become a staple in my home. This is a great book for the Home Chef.

fantastically simple recipes for Italian trattoria cuisine

The restaurant cookbook of Angeli Caffe in Los Angeles conveys the passion and simplicity of its Italian trattoria cuisine with recipes for the important triad of pizza, pasta, and panini as well as complimentary elements of calzone, sfincione, panzerotti, focaccia, cicchetti, bruschetta, and tramezzini. One basic recipe for pizza dough suffices for use in the pizza recipes and emphasizes this simplicity. Recipes are introduced with a short description providing background, significance, and/or tidbits of culinary knowledge. Nothing short of a visit to the restaurant should satisfy you after reading this cookbook!