Professional Documents
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with
Giada
Giada De Laurentiis
weeknights
with giada
quick and simple
recipes to revamp dinner
Giada De Laurentiis
Clarkson Potter/Publishers
New York
contents
introduction 9
soups & salads 21
bruschettas,
sandwiches & pizzas 49
pasta & grains 77
meat, poultry & fish 105
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 and transfer
to a large serving bowl. Add the butter and parsley and toss until coated. Season with
teaspoon salt and teaspoon pepper.
Meanwhile, in a large skillet or saucepan, heat the oil over medium-high heat. Add the
shallots and season with salt and pepper. Cook, stirring frequently, until soft, 3 to 4
minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer
for 2 minutes, until the liquid has reduced by half.
Add the broth, red pepper flakes, clams, and mussels. Bring the mixture to a simmer. Cover
the pan with a tight-fitting lid and cook until all the shellfish have opened, 5 to 8 minutes.
Using tongs, remove the shellfish from the pan and reserve. (Discard any unopened
shellfish.) Season the cooking liquid with 2 teaspoons salt and 1 teaspoon pepper. Pour
the shellfish cooking liquid over the pasta and toss well. Season to taste with additional
salt and pepper, if needed. Arrange the reserved shellfish on top of the pasta and serve.
90 weeknights with giada
salsa
3 tablespoons extra-virgin olive
oil
3 tablespoons balsamic vinegar
cup capers, rinsed and
drained
3 tablespoons chopped fresh
flat-leaf parsley leaves
teaspoon kosher salt
steaks
teaspoon freshly ground
black pepper
1 (12-ounce) jar of roasted red
bell peppers, drained and
sliced inch thick
1 (12-ounce) jar of roasted
yellow bell peppers, drained
and sliced inch thick
for the salsa: In a small bowl, whisk together the olive oil, balsamic vinegar, capers,
parsley, salt, and pepper until smooth. Add the bell peppers and toss until coated.
for the steaks: Heat a grill pan over medium-high heat or preheat a gas or charcoal
grill. Season the steaks on both sides with the smoked salt and herbes de Provence.
Drizzle with olive oil and grill for 4 to 6 minutes on each side for medium-rare. Let the
steaks rest for 5 minutes before serving.
To serve, thinly slice the steak and top with the salsa.
salmon cakes
1 (14.75-ounce) can boneless,
skinless pink salmon, drained
1 large egg, beaten
cup chopped fresh chives
26 saltine crackers, crushed
(1 cups)
cup frozen corn, thawed
cup mayonnaise, plus more
as needed
sauce
2 tablespoons Dijon mustard
1 tablespoon capers, rinsed
and drained
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons vegetable oil
3 tablespoons unsalted butter,
at room temperature
for the salmon cakes: Using a fork, flake the salmon into -inch pieces into a
medium bowl. Add the egg, chives, cup of the crushed crackers, the corn, mayonnaise,
mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Form into
10 patties, each about inch thick (if the mixture is too dry to form into patties, add extra
mayonnaise, 1 tablespoon at a time). Carefully coat the patties in the remaining crushed
crackers and refrigerate for 20 minutes.
In a large nonstick skillet, heat the oil and butter together over medium heat. Add the
salmon patties and cook for 7 to 8 minutes on each side, until golden and crispy. Drain the
patties on paper towels.
for the sauce: In a small bowl, mix the yogurt, capers, lemon zest, lemon juice, salt,
and pepper.
Arrange the salmon cakes on a platter and serve the sauce alongside.
Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side
of the pita breads with teaspoon olive oil and grill for 2 to 3 minutes on each side, until
crisp. Remove from the grill and cool slightly.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs
directly into the pan and cook until the egg whites are set, 2 to 3 minutes.
Combine the mascarpone cheese, lemon zest, teaspoon salt, and teaspoon pepper
in a small bowl.
In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt,
and teaspoon pepper until smooth. Add the arugula and toss until coated.
Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on
top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on
top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
cupcakes
frosting
for the cupcakes: Place an oven rack in the center of the oven. Preheat the oven to
350F. Line 48 mini-muffin molds with paper liners. (See Cooks Note.)
In a large bowl, combine the pumpkin, cake mix, oil, milk, eggs, and pumpkin pie spice.
Using an electric mixer, beat the mixture on low speed until smooth. Increase the speed to
high and beat for 2 minutes, until light and fluffy.
Using a small ice cream scoop or a spoon, fill the prepared molds with the batter. Bake for
10 to 12 minutes, until puffed and golden. Cool in the pan for 10 minutes. Transfer to a
wire rack to cool completely before frosting, about 20 minutes.
cooks note
sugar, cream cheese, butter, cocoa powder, and sour cream. Using an
electric mixer, beat on low speed until smooth. Increase the speed to
high and beat until light and fluffy, about 1 minute.
desserts 219