Everyday Pasta by Giada De LaurentiisGiada De Laurentiis has become quite well known as a result of her expertise in cooking. This cookbook is another among a number that she has authored. And it is a nice addition to the collection of cookbooks out there.
We do a lot of pasta cooking and Italian cooking at home. We cook up a gravy each Sunday (tomato sauce and accompanying herbs and goodies). The recipes in this book will be solid additions to our repertoire.
The book begins with a nice, brief essay on the nature of pasta, concluding with the authors Top 10 Pasta-Cooking Tips (e.g., always cook pasta in a big enough pot; dont add olive oil while cooking; make sure that the end product is al dente; dont overdo portions when serving; etc.). The introductory part of the book concludes with a dictionary of types of pasta, from capellini/angel hair to spaghetti.
The first section of the book is what she calls Pasta Go-Withs, antipasto, appetizers, side dishes. One dish in this section that resonates with me: Sautéed spinach with red onion (page 58). Easy to make and tasty! Ingredients are straightforward; the instructions are pretty easy to follow. A good antipasto is always a nice accompaniment to a meal. On page 81, the author presents a nice antipasto salad, complete with pasta (in this instance, fusilli).
Pasta main dishes? Some that strike my fancy: Roman-style fettuccine with chicken; Linguine with butter, pecorino, arugula, and black pepper; Spaghetti with sautéed onions and marjoram; Mini penne with parmesan chicken.
Sauces? I like marinara. The author provides her recipe for this redoubtable treat on page 224. Dressings? Take a look at her Roasted garlic vinaigrette on page 228.
All in all, for those who like pasta dishes, this is a very nice addition to ones culinary library.
Giada De Laurentiis Makes Red Wine Risotto with Peas - Food Network
The 1 surprising ingredient that's the secret to Giada's perfect red sauce
My best friend of 27 years introduced me to the recipe many years ago on a brisk, foggy night in San Francisco. Our hands were numb from the cold and the radiator was not doing its job. We needed to carb load and thaw out, and this recipe does the trick with only a handful of ingredients. After making this recipe so many times I practically have it memorized, but I reached out to De Laurentiis herself for permission to share it with you. It comes together in just minutes, making it doable even for a weeknight dinner. The balance of salty pork, sweet tomatoes, spicy red pepper, and tangy Pecorino is one that is really hard to top, but Jade my daughter loves it when I make it with bacon and Parm too!
In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves, onion, celery, carrots and garlic. Turn off the heat; add the butter and fresh basil leaves. If you like a more fine texture, using a blender, pure in batches to desired consistency. The sauce can be made 1 day ahead.
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Fresh Pomodoro Sauce - Giada De Laurentiis
The sauce known as all'arrabbiata—or "in the angry style"—is made with hot red pepper flakes and sometimes fresh chilies for an extra kick. I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni. Published by Crown Publishing Group. All Rights Reserved. Great and easy to make recipe.
Always wanted to perfect the art of Italian cooking but just couldn't master the vibe of those amazing Italian nonnas? Giada De Laurentiis let TODAY Food in on some of her secret tips for authentic Italian dishes, including how to master the perfect red sauce, a staple of everything from spaghetti to lasagna to meatballs. As part of a week series , De Laurentiis is sharing 10 dishes every home cook should master to be considered an Italian food expert with readers of her Giadzy blog. She described it as her Italian food course with instructions on how to make the essential Italian dishes she believes every cook should know. Not surprisingly, many classic Italian recipes require her signature tomato sauce, which she uses to make Parmesan pomodoro pasta, this week's recipe. A perfect sauce starts with the right tomatoes, according to De Laurentiis.