Read Online Giada's Kitchen: New Italian Favorites by Giada de Laurentiis - Free Book Online
Authors: Giada de Laurentiis
Tags: Reference, Non-Fiction
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salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
½ cup vegetable oil
½ cup extra-virgin olive oil
1 pound linguine
1 cup shaved Pecorino Romano cheese (about 4 ounces)
Salt and freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
4 to 6 large eggs
Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes. Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.
Make the basil aioli: While the asparagus cooks, combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running, slowly drizzle in the vegetable and olive oils.
Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add 1 cup basil aioli, the asparagus, the shaved cheese, ½ teaspoon salt, and ½ teaspoon pepper and combine. Turn out onto a serving platter.
Melt the butter in a skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, and fry to your liking. Place the eggs atop the pasta and serve.
Note: This recipe includes raw egg yolks, which are not recommended for children, the elderly, or those with compromised immune systems. If you have health concerns about raw eggs, choose a different recipe.
This dish is comforting yet elegant, which is why I like to serve it at gatherings during the winter holidays. Best of all, it’s a very quick and easy go-to recipe for when you’re short on time and need to deliver something special.
4 to 6 servings
1 pound penne pasta
¼ cup olive oil
1 pound medium shrimp, peeled and deveined
4 garlic cloves, minced
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 (15-ounce) can whole tomatoes, drained and roughly chopped
½ cup chopped fresh basil
½ cup chopped fresh flat-leaf parsley
¼ teaspoon crushed red pepper flakes
1 cup dry white wine
⅓ cup bottled clam juice
¾ cup heavy cream
½ cup grated Parmesan cheese
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 the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside.
Add the tomatoes, ¼ cup of the basil, ¼ cup of the parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly. Add the wine and simmer for another 2 minutes. Add the clam juice and cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.
Add ¼ cup of the Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley. Toss together until all ingredients are coated with the sauce. Season to taste with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
Orecchiete are like little spoons that cup the ingredients and ensure you get a little bit of all the flavors in every bite. This is a particularly fast dish to put together.
4 to 6 servings
1 pound orecchiette or other small shaped pasta
2 tablespoons olive oil
½ pound turkey sausage, casings removed
1 small onion, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
½ cup mascarpone cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
Bring a large
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
½ cup vegetable oil
½ cup extra-virgin olive oil
1 pound linguine
1 cup shaved Pecorino Romano cheese (about 4 ounces)
Salt and freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
4 to 6 large eggs
Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes. Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.
Make the basil aioli: While the asparagus cooks, combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running, slowly drizzle in the vegetable and olive oils.
Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add 1 cup basil aioli, the asparagus, the shaved cheese, ½ teaspoon salt, and ½ teaspoon pepper and combine. Turn out onto a serving platter.
Melt the butter in a skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, and fry to your liking. Place the eggs atop the pasta and serve.
Note: This recipe includes raw egg yolks, which are not recommended for children, the elderly, or those with compromised immune systems. If you have health concerns about raw eggs, choose a different recipe.
This dish is comforting yet elegant, which is why I like to serve it at gatherings during the winter holidays. Best of all, it’s a very quick and easy go-to recipe for when you’re short on time and need to deliver something special.
4 to 6 servings
1 pound penne pasta
¼ cup olive oil
1 pound medium shrimp, peeled and deveined
4 garlic cloves, minced
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 (15-ounce) can whole tomatoes, drained and roughly chopped
½ cup chopped fresh basil
½ cup chopped fresh flat-leaf parsley
¼ teaspoon crushed red pepper flakes
1 cup dry white wine
⅓ cup bottled clam juice
¾ cup heavy cream
½ cup grated Parmesan cheese
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 the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside.
Add the tomatoes, ¼ cup of the basil, ¼ cup of the parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly. Add the wine and simmer for another 2 minutes. Add the clam juice and cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.
Add ¼ cup of the Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley. Toss together until all ingredients are coated with the sauce. Season to taste with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
Orecchiete are like little spoons that cup the ingredients and ensure you get a little bit of all the flavors in every bite. This is a particularly fast dish to put together.
4 to 6 servings
1 pound orecchiette or other small shaped pasta
2 tablespoons olive oil
½ pound turkey sausage, casings removed
1 small onion, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
½ cup mascarpone cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
Bring a large
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