Everyday Italian: 125 Simple and Delicious Recipes

Everyday Italian: 125 Simple and Delicious Recipes

Giada De Laurentiis

Language: English

Pages: 256

ISBN: 1400052580

Format: PDF / Kindle (mobi) / ePub

In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.

Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.

What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.





















black pepper, plus more to taste Pinch of freshly grated nutmeg ⅓ cup grated Parmesan cheese In a Large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the sage or basil leaves and cook until crisp, about 2 minutes. Stir in ½ teaspoon of salt, ¼ teaspoon of pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Sprinkle with the Parmesan cheese, and serve. The sage leaves are more traditional in this sauce, but I love

EVERYDAY CUTLETS Chicken Parmesan Chicken Piccata Chicken Saltimbocca Veal Marsala Pork Milanese Braciola EVERYDAY ROASTS Roasted Red Snapper with Rosemary Salmon Baked in Foil Roasted Pork Loin with Fig Sauce Roasted Chicken with Balsamic Vinaigrette Turkey Tonnato Aunt Raffy’s Turkey Stuffing EVERYDAY STEWS AND SAUCES Chicken Spezzatino Chicken Cacciatore Shrimp Fra Diavolo Mussels, Clams, and Shrimp in Spicy Tomato Broth Easy Osso Buco EVERYDAY LEFTOVERS Steak Salad Milanese

is just cooked through, about 4 minutes. Using tongs, transfer the chicken to 6 plates and set aside. Increase the heat to high and cook the sauce until it is reduced to about ⅓ cup, about 5 minutes. Season with salt and pepper to taste. Drizzle the sauce over the chicken, and serve. VEAL MARSALA This classic Italian-American dish is a prime example of a versatile preparation—you’ll find Marsala recipes made with veal, pork, chicken, and even steak. Not surprisingly, the key is the

great Sicilian vegetable dishes, often eaten as a relish alongside pork roast or fish. The eggplant-based recipe features a wonderful sweet-and-sour taste, one of the hallmarks of Sicilian cooking—a combination of sugar and vinegar that provides a tingling push-and-pull sensation in the mouth. In my family, we often ate caponata as an antipasto, spooned over toasted bread, and used any leftovers for wonderful sandwiches. It can be eaten hot, cold, or at room temperature, making it the ultimate

same exquisite meals in historic spots, the same appreciation for everything that is Italian and part of our nervous system. We have approached this love, this food, this life, this passion—this everything—from opposite sides of the same coin. Her food isn’t there to be made by an angry techno chef, or even someone too hung up on exactly the right thing or the new combination. Giada isn’t out to impress anyone with her expertise on esoteric ingredients or her wildly inventive new flavor

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