Everyday Italian: 125 Simple and Delicious Recipes
Giada De Laurentiis
Language: English
Pages: 256
ISBN: 1400052580
Format: PDF / Kindle (mobi) / ePub
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.
Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.
What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.
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teaspoon of salt, and ¼ teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.) The secret to making pesto into a great pasta dressing is to get the sauce to the right consistency. Fresh from the food processor, pestos are usually too thick to
favorite variations of the basic risotto, with wild mushrooms and peas.) But you usually don’t want these ingredients to cook for 30 minutes with the rice, or they’d become overcooked—tough, dry, and flavorless. So instead of cooking these other ingredients with your rice, cook them separately. To save dirtying another pan, you can cook the other ingredients before you start with the basic risotto recipe, in the same pan that you’ll use for the rice. On the other hand, to save time, you can use
Juice of 1 lemon 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon dried crushed red pepper flakes In a Large Pot, heat ¼ cup of the oil over a medium-high flame. When almost smoking, add the onion, carrot, and half of the garlic and sauté until the onion is soft, about 5 minutes. Add the tomatoes with their juice, clam juice, wine, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring to a boil and simmer uncovered over medium heat until the liquid reduces and the tomatoes break
Juice of 1 lemon 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon dried crushed red pepper flakes In a Large Pot, heat ¼ cup of the oil over a medium-high flame. When almost smoking, add the onion, carrot, and half of the garlic and sauté until the onion is soft, about 5 minutes. Add the tomatoes with their juice, clam juice, wine, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring to a boil and simmer uncovered over medium heat until the liquid reduces and the tomatoes break
asparagus is fast and easy and gives a lot more flavor than simply steaming. 6 APPETIZER SERVINGS 12 asparagus stalks (about 1 pound), trimmed 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 6 paper-thin slices of prosciutto, halved lengthwise Preheat the Oven to 450 degrees F. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15
