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by Tim Siadatan (Author)
"They've bottled up the Padella magic and made it available to us all. Complimenti!" -YOTAM OTTOLENGHI
From bold Italian chef Tim Siadatan, over 100 recipes for true pasta lovers everywhere, from the freshest raviolis to the richest ragu-with a foreword by Jamie Oliver. Since its inception in 2016, Padella restaurant has set the standard for pasta in London and beyond, drawing long lines, big crowds, and global attention for its range of simple, innovative, expertly prepared Italian fare. Now, head chef Tim Siadatan will collect Padella's renowned recipes and aim them squarely at the home cook, marrying style and flavor to create the elegant yet accessible pasta book his worldwide fans have been waiting for. The recipes include both meat and vegetarian dishes and range from fresh, flat pasta recipes like Fettucine with Artichokes, Pancetta & Sage; filled pastas such as Tortellini of Veal & Pork in Brodo; baked pasta dishes like Mushroom Lasagna; and Gnocchi with Nutmeg Butter. With recipes that are adaptable, accessible, flavor-forward, and deeply satisfying, Padella is set to become your go-to book for perfect pasta every time.Author Biography
Tim Siadatan has become synonymous with bold Italian cooking since he graduated from the first intake at Jamie Oliver's Fiteen. After a year and a half at the iconic St John restaurant he went on to work at Moro, before opening Trullo with his good friend and business partner Jordan Frieda in June 2010. It opened to a flurry of critical acclaim that propelled Trullo into the spotlight, and the restaurant has since established itself not only as a favorite neighborhood restaurant in Islington, North London, but also as one of the best Italian restaurants in the UK. In 2016, the duo opened their second restaurant, Padella, a fresh pasta bar in Borough Market that immediately saw queues around the block and hordes of adoring fans. His restaurants have since garnered huge acclaim, and he has notched up two Bib Gourmand awards and further awards in The Times, Observer Food Monthly, Evening Standard and Time Out. He lives in Somerset, Britain.
