with Pistachio Pesto

Strozzapreti with Green Tomatoes and Razor Clams

9 | GNOCCHI

Potato Gnocchi with Corn Crema and Corn Salad

Chestnut Gnocchi with Porcini Ragù

Squash Gnocchi with Brown Butter and Crispy Sage

Baccalà Gnocchi with Squid

Swiss Chard Gnocchi with Brown Butter and Parmesan

Cabbage Gnocchi with Sausage and Toasted Bread Crumbs

Goat Cheese Gnocchi with Prosciutto Crisps

Traditional Semolina Gnocchi

10 | RISOTTO

Tomato Risotto

Risotto alla Milanese

Shellfish Risotto

Crab and Sorrel Risotto

Bluefoot Mushroom Risotto with Castelmagno Cheese

Squid Ink Risotto with Seppia Salad and Ricotta

Duck Risotto with Orange Sauce

STOCKS, SAUCES, AND OTHER BASICS

Veal Stock

Marrowbone Stock • Beef Stock • Chicken Stock • Duck Stock • Goose Stock • Quail Stock

Fish Stock

Shellfish Stock

Crab Stock

Tomato Sauce

Béchamel

Béchamel with Onion • Truffle Béchamel • Taleggio Béchamel

Vincotto

3-2-1 Brine

Pickled Red Onions

Polenta

INTRODUCTION

PASTA SENSIBILITY

Life is a combination of magic and pasta.

—FEDERICO FELLINI

SOMETIMES I FEEL LIKE MY LIFEbaking or stored cold to preserve their fresh milled flavors. Live flour performance is radically different in pasta and bread making when compared to oxidized or ambient milled flours."

Italian Flour Terms

American grain mills usually label flour by their intended usage, such as bread flour, cake flour, and so on. Most Italian flours, on the other hand, are labeled with numbers to indicate the fineness of the grind. Tipo 00 (type 00) is ground superfine, like talcum powder. Tipo 0 is ground slightly coarser, and types 1 and 2 have the coarsest textures. Double-zero flour is often—but not always—ground from low-protein varieties of soft wheat (grano tenero in Italian), meaning that the flour is best suited for cakes, pastries, and soft fresh pasta. Tipo 0 is usually—but not always—ground