Padella - by Tim Siadatan (Hardcover)

About the Book

"They've bottled up the Padella magic and made it available to us all. Complimenti!" -YOTAM OTTOLENGHI

From bold Italian chef Tim Siadatan, 100 recipes for true pasta lovers everywhere, from the freshest raviolis to the richest ragu-with a foreword by Jamie Oliver.

Book Synopsis

"They've bottled up the Padella magic and made it available to us all. Complimenti!" -YOTAM OTTOLENGHI

From bold Italian chef Tim Siadatan, 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. With a foreword from Jamie Oliver, Siadatan's longtime mentor, Padella will also include a section on the origin and philosophy of pasta preparation, how to create and store your own pasta, and a Sauce-Shape Matrix to calculate the best shape and texture of pasta to work with each different kind of sauce. 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 recipes like Ricotta Gnudi with Broad Beans & Basil.

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.

Review Quotes

"Recipes that are a joy to prepare and to polish off. They've bottled up the Padella magic and made it available to us all. Complimenti!" --Yotam Ottolenghi

"Tim has taken the Italian approach to heart and you see that in all the food he creates. It's nothing short of a joy. . . Every recipe has heart and soul, whether it's a quick everyday pasta or something a bit more decadent and special. . . Not just a beautiful food experience, but also an exciting one." --Jamie Oliver, from the foreword

"Padella stands out. You'll find me in a corner [of the restaurant] with an expression of glazed lust, hoovering up worms of pici like a deranged cuckoo. And I'll have already put in an order for a second plateful." --The Guardian, on Padella restaurant

"Perennially popular . . . Hand-rolled pasta is the star of the show and the accompanying sauces are full of flavor." --Michelin Guide, on Padella restaurant

"London's favorite fresh pasta restaurant . . . it [serves] excellent - some of the city's best - fresh pasta." --Eater, on Padella restaurant

"A favorite among the pasta-obsessed . . . It's perfect for a comforting carb fix." --Conde Nast Traveler, on Padella restaurant

About the Author

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 London.