Everyday Pasta Giada Laurentiis (mystery books to read .txt) 📖

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