Giada De Laurentiis
Format: PDF / Kindle (mobi) / ePub
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner.
will start to break down the pasta and make it mushy. 4 to 6 servings Couscous is technically a pasta made from semolina, though many people consider it a grain. In southern Italy it is used often, a lasting memento of the Arabs that invaded Sicily in the ninth century. I particularly appreciate the way it cooks so quickly. This is a perfect side dish for large-scale entertaining because it doubles or even triples beautifully. ¼ cup plus 3 tablespoons extra-virgin olive oil 2 garlic
teaspoon salt ¼ teaspoon freshly ground white pepper Butter for the pan Béchamel sauce Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain. In a large bowl, mix together the ricotta, ¾ cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper. Preheat the oven to 350°F. Butter a 9 × 13 × 2-inch glass baking dish. Fill the manicotti with the crab mixture and place
of mac and cheese. It’s really easy to make and the ingredients are very simple, which is part of its charm. Serve it to the child in your life, or as a side dish with any kind of roast meat or poultry. 1 cup (6 ounces) stelline (star-shaped pasta) or other small pasta shapes such as alphabets or riso 4 tablespoons freshly grated Parmesan cheese 2 tablespoons unsalted butter, at room temperature Salt Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but
Baked Macaroni Gelato and Italian cookies The Day After Thanksgiving Spinach Salad with Citrus Vinaigrette Turkey and Cranberry Ravioli Leftover pumpkin pie Christmas Eve Neapolitan Calamari and Shrimp Salad (hold the pasta) Crab and Ricotta Manicotti Linguine and Lobster Fra Diavolo Arugula Salad with Fried Gorgonzola Panettone with Vin Santo New Year’s Eve Ricotta Gnudi in Parmesan Broth Asparagus with Vin Santo Vinaigrette Champagne Risotto Champagne Rainy Day Dinner
soaks in all the flavors and juices from the vegetables. I like panzanella but I love cornbread. When I found myself with lots of leftover cornbread one Thanksgiving, I was inspired to give it an Italian spin, and this salad was born. It’s best to use stale cornbread, but if you have only fresh cornbread, toast the cubes in the oven at 300°F for 8 to 10 minutes to dry them out; that way they won’t fall apart in the salad and become mushy. 1 pound cornbread, cut into 2¾-inch cubes (about 4 cups)