Read Online Giada's Kitchen: New Italian Favorites by Giada de Laurentiis - Free Book Online Page A
Authors: Giada de Laurentiis
Tags: Reference, Non-Fiction
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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, reserving 1 cup of the cooking water.
In a large, heavy skillet, warm the olive oil over medium-high heat. Add the sausage and onion and cook, using a wooden spoon to break up the sausage into bite-size pieces as it browns. Continue cooking until the sausage is golden and the onion is tender. Add the beans and oregano and cook for 2 more minutes. Add the reserved pasta cooking water and stir, scraping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolves into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated, and serve.
This dish is real comfort food without the meat. It’s great for Sunday family dinners, as a side or a main course, and an equally great way to sneak some greens into your diet. You’ll need a pastry bag fitted with a large round tip for this recipe.
12 manicotti (4 to 6 servings)
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells
Filling
1 bunch (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 (15-ounce) container whole-milk ricotta cheese
¾ cup frozen petite peas, thawed
1 cup (4 ounces) shredded mozzarella cheese
¾ cup (2 ounces) grated Parmesan cheese
¼ cup chopped fresh basil
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Fontina Fonduta Sauce
¾ cup whole milk
½ cup heavy cream
3 cups (6 ounces) grated fontina cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
1½ cups (6 ounces) shredded mozzarella cheese
Preheat the oven to 400°F. Grease a 13 × 9-inch glass baking dish liberally with butter.
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, 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.
For the filling: Using kitchen scissors or a knife, remove the Swiss chard stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook until soft, 5 to 7 minutes. Add the garlic and cook 1 minute longer, then add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly.
Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and stuff each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.
For the fontina fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
Pour the sauce over the stuffed manicotti and sprinkle with the 1½ cups mozzarella cheese. Bake for 30 to 35 minutes, until the top is golden. Let the baked manicotti stand for 5 minutes before serving.
Creamy, lemony, and delicious, either as an entrée or a side dish. For a fun, elegant touch, serve individual side-dish portions in a hollowed-out lemon cup (see Note) . It would make a pretty, festive accompaniment to almost any springtime meal.
4 entrée servings or 8 side-dish or appetizer servings
4 cups low-sodium chicken broth
½ cup freshly squeezed lemon juice (from 2 to 3 lemons)
3 tablespoons unsalted butter
2 large shallots, diced
1½ cups Arborio rice
½ cup dry white wine
½ cup freshly grated Parmesan cheese, plus 2 tablespoons
¼ cup mascarpone cheese
Zest of ½ lemon
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2
In a large, heavy skillet, warm the olive oil over medium-high heat. Add the sausage and onion and cook, using a wooden spoon to break up the sausage into bite-size pieces as it browns. Continue cooking until the sausage is golden and the onion is tender. Add the beans and oregano and cook for 2 more minutes. Add the reserved pasta cooking water and stir, scraping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolves into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated, and serve.
This dish is real comfort food without the meat. It’s great for Sunday family dinners, as a side or a main course, and an equally great way to sneak some greens into your diet. You’ll need a pastry bag fitted with a large round tip for this recipe.
12 manicotti (4 to 6 servings)
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells
Filling
1 bunch (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 (15-ounce) container whole-milk ricotta cheese
¾ cup frozen petite peas, thawed
1 cup (4 ounces) shredded mozzarella cheese
¾ cup (2 ounces) grated Parmesan cheese
¼ cup chopped fresh basil
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Fontina Fonduta Sauce
¾ cup whole milk
½ cup heavy cream
3 cups (6 ounces) grated fontina cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
1½ cups (6 ounces) shredded mozzarella cheese
Preheat the oven to 400°F. Grease a 13 × 9-inch glass baking dish liberally with butter.
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, 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.
For the filling: Using kitchen scissors or a knife, remove the Swiss chard stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook until soft, 5 to 7 minutes. Add the garlic and cook 1 minute longer, then add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly.
Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and stuff each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.
For the fontina fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
Pour the sauce over the stuffed manicotti and sprinkle with the 1½ cups mozzarella cheese. Bake for 30 to 35 minutes, until the top is golden. Let the baked manicotti stand for 5 minutes before serving.
Creamy, lemony, and delicious, either as an entrée or a side dish. For a fun, elegant touch, serve individual side-dish portions in a hollowed-out lemon cup (see Note) . It would make a pretty, festive accompaniment to almost any springtime meal.
4 entrée servings or 8 side-dish or appetizer servings
4 cups low-sodium chicken broth
½ cup freshly squeezed lemon juice (from 2 to 3 lemons)
3 tablespoons unsalted butter
2 large shallots, diced
1½ cups Arborio rice
½ cup dry white wine
½ cup freshly grated Parmesan cheese, plus 2 tablespoons
¼ cup mascarpone cheese
Zest of ½ lemon
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2
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