Everyday Pasta Giada Laurentiis (mystery books to read .txt) 📖
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- Author: Giada Laurentiis
Book online «Everyday Pasta Giada Laurentiis (mystery books to read .txt) 📖». Author Giada Laurentiis
Copyright © 2007 by Giada De Laurentiis
Photographs © 2007 by Victoria Pearson
All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
Clarkson N. Potter is a trademark and Potter and colophon are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data is available upon request.
eISBN: 978-0-307-95505-0
v3.1
To my grandfather Dino De Laurentiis, for
preserving our heritage and passing down his
passion for great food and, more importantly,
the love of pasta!
Also by GIADA DE LAURENTIIS
Everyday Italian, Giada’s Family Dinners
Acknowledgments
It takes lots of collaboration to put a cookbook together, so I want to take this opportunity to thank all the people who contributed to Everyday Pasta:
Pam Krauss, for helping me put my thoughts on paper—and for making the process fun. Marysarah Quinn, for all her patience and good design sense. Jon Rosen, for helping me make my dreams a reality. Eric Greenspan—so much more than my lawyer; I couldn’t have a better person looking out for me. Suzanne Gluck, the best literary agent around. Vicki Pearson, for bringing my food to life. Rori Trovato, for all of her patience and creativity. Kate Martindale, for giving my food a beautiful backdrop. Katrina Norwood, without whom I couldn’t get the recipes just right. Sandra Tripicchio Corcoran, for ALL her hard work; I’m not sure I could do all I do without her! Karen Panoch, for making me glow. Christian Navarro, for teaching all of us about wine. My family, for keeping me honest. My husband, Todd, without whom none of this would matter. Food Network, for all their support. And Jenny Frost, Lauren Shakely, Philip Patrick, Tina Constable, Kate Tyler, Sydney Webber, Amy Boorstein, Mark McCauslin, Joan Denman, Kathleen Fleury, and everyone else at Clarkson Potter for their support and guidance!
Contents
Introduction
Pasta Go-Withs
Antipasti and Appetizers
Baked Caprese Salad
Goat Cheese Toasts
Bruschetta with Frisée, Prosciutto, and Mozzarella
Toasted Ciabatta with Balsamic Syrup
Crostini with Anchovy Butter and Cheese
Parmesan Popovers
Fried Ravioli
Zucchini and Carrot a Scapece
Fried Zucchini
Prosciutto-Wrapped Vegetables with Parmesan
Something on the Side
Cornbread Panzanella
Arugula Salad with Fried Gorgonzola
Spinach Salad with Citrus Vinaigrette
Insalata Mista with Basil Dressing
Hearty Winter Salad with Sherry Vinaigrette
Greens with Gorgonzola Dressing
Asparagus with Vin Santo Vinaigrette
Anytime Vegetable Salad
Sautéed Spinach with Red Onion
Pasta for All Seasons
Soups and Pasta Salads
Italian White Bean, Pancetta, and Tortellini Soup
Pasta e Ceci
Italian Vegetable Soup
Tuscan White Bean and Garlic Soup
Ribollita
Tuna, Green Bean, and Orzo Salad
Fusilli Salad with Seared Shrimp and Parsley Sauce
Neapolitan Calamari and Shrimp Salad
Mediterranean Salad
Antipasto Salad
Italian Chicken Salad in Lettuce Cups
Hearty Pastas
Baked Penne with Roasted Vegetables
Venetian “Mac and Cheese”
Crab and Ricotta Manicotti
Rigatoni with Sausage, Peppers, and Onions
Roman-Style Fettuccine with Chicken
Farfalle with Creamy Mushroom Gorgonzola Sauce
Pappardelle with Lamb Stew
Cinnamon-Scented Ricotta Ravioli with Beef Ragù
Prosciutto Ravioli
Turkey and Artichoke Stuffed Shells
Gnocchi with Thyme Butter Sauce
Ricotta Gnudi in Parmesan Broth
Tagliatelle with Short Rib Ragù
Penne with Swordfish and Eggplant
Baked Pastina Casserole
Baked Gnocchi
On the Lighter Side
Linguine with Butter, Pecorino, Arugula, and Black Pepper
Saffron Orzo with Shrimp
Penne with Spicy Tomato Sauce
Spaghetti with Sautéed Onions and Marjoram
Eggplant Mezzaluna Ravioli
Orecchiette with Mixed Greens and Goat Cheese
Capellini Piedmontese
Spaghetti alla Pirata
Spaghetti with Red and Yellow Peppers
Swordfish and Spaghetti with Citrus Pesto
Conghilie with Clams, Mussels, and Broccoli
Rotini with Salmon and Roasted Garlic
Rigatoni with Red Pepper, Almonds, and Bread Crumbs
Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese
Quick and Easy Weeknight Pastas
Chicken in Lemon Cream with Penne
Little Stars with Butter and Parmesan
Breakfast Scramble with Orzo, Pancetta, and Asparagus
Creamy Orzo
Farfalle with Broccoli
Wagon Wheels with Artichoke Pesto
Spinach Fettuccine with a Quick Sugo or Salsa
Spicy Angel Hair Pasta
Rotelli with Walnut Sauce
Cheesy Baked Tortellini
Cinnamon Pancetta Carbonara
Rigatoni with Sausage, Artichokes, and Asparagus
Linguine with Turkey Meatballs and Quick Sauce
Ditalini with Mushrooms and Artichokes
Mini Penne with Parmesan Chicken
Farfalle with Spicy Sausage and Kale
Penne with Beef and Arugula
Capellini with Tomato and Peas
Pasta for Special Occasions
Spicy Baked Macaroni
Tagliatelle and Duck Ragù
Spaghetti with Eggplant, Butternut Squash, and Shrimp
Crab Salad Napoleons with Fresh Pasta
Shrimp Lasagna Rolls with Creamy Marinara
Pork and Lemon Orzotto
Spaghetti with Pinot Grigio and Seafood
Butternut Squash Tortelloni with Cranberry Walnut Sauce
Pappardelle with Seafood Cream Sauce
Champagne Risotto
Linguine and Lobster Fra Diavolo
Corn Agnolotti with Tarragon Butter
Turkey and Cranberry Ravioli
Sweet Fresh Fettuccine
Pasta Basics
Basic Recipes
Fresh Pasta
Basic Marinara Sauce
Béchamel Sauce
Arrabbiata Sauce
Chili Oil
Citrus Olive Oil
Roasted Garlic Vinaigrette
Red Wine Vinaigrette
Parmesan Frico
Menus
Credits
Index
Introduction
The origins of pasta are widely disputed, despite the many attempts by food historians to assign it a definitive birthplace.
We now know that pasta did not arrive in Italy courtesy of Marco Polo, who was said to have first encountered it in China; the ancient Romans prepared a dough of water and flour called lagane that later came to be referred to as lasagna, and many others have laid claim to the invention of pasta. But I’ve decided to leave the history to scholars and instead focus on pasta as a staple of Italian cultureand in my kitchen.
Pasta has always played a central role in my family, starting in the late 1800s with my great-grandfather Rosario Pasquale Aurelio De Laurentiis, who was a pasta maker in Naples, Italy.
In the early 1900s he enlisted his children, one of them being my grandfather Dino De Laurentiis, to sell the pasta door-to-door as a means of supporting the family. Dino left home when he was seventeen to make movies, but he continued to express his love of pasta and Italian cuisine when he launched the restaurant/marketplace concept called DDL Foodshow, which opened in both New York City and Beverly Hills in the 1980s. When I wasn’t happily feasting on the quick pasta dishes my mother was whipping up, I was hanging out at the restaurant with my grandfather and his amazing Italian chefs, watching closely as they made fresh spaghetti and raviolis. These early experiences in the kitchens of DDL Foodshow and helping my mother prepare our family meals are what encouraged me to pursue a culinary career, and continue the traditions of my grandfather.
I have always considered pasta one of the great pleasures of the table; it’s healthy and delicious; it can be light and delicate or incredibly hearty; it’s
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