Giada at Home: Family Recipes From Italy and California (20 page)

Pecorino and Bean Salad

Grilled Asparagus and Melon Salad

Skewered Greek Salad

Fresh Mushroom and Parsley Salad

Bibb, Basil, and Mint Salad with Parmesan Butter Crostini

Arugula Salad with Roasted Fruit and Panettone Croutons

Roasted Tomatoes with Garlic, Gorgonzola, and Herbs

Vegetable Fritto Misto with Lemon Mayonnaise

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Olive and Sun-Dried Tomato Vegetables

Vegetable Parmesan

Italian Lentil Salad

Sweet and Savory Bread Pudding

Cauliflower and Pancetta Gratinata

In my humble opinion, vegetables are what give a meal its plate appeal, and I would never consider a meal complete without some green—or orange or yellow or red. In fact I’d sooner skip the meat than my veggies.

When we moved to California one of the strangest things to my brother, sister, and me was the American way with vegetables. Without question Italians like their veggies cooked to the point Americans might consider
over
cooked, especially here in California, where we like them a little on the al dente side. After much consideration, though, I have to say each approach has something to recommend it. Long cooking, specifically low-slow roasting and stewing, concentrates and intensifies the flavor of many vegetables, especially if they are not at the height of seasonal freshness. A great example of this is the
Roasted Tomatoes with Garlic, Gorgonzola, and Herbs
, which is sumptuous even made with supermarket plum tomatoes. On the other hand, quick cooking at high temperature preserves the texture and color of vegetables. My
Vegetable Fritto Misto with Lemon Mayonnaise
, which has the unexpected
twist of fried garbanzo beans and lemon slices along with lots of gorgeous fried vegetables, is a perfect illustration of how vibrant flash-cooked veggies can be.

Salads are popular both here and in Italy—I grew up eating bitter greens like arugula and radicchio—but in California salad-making has been elevated to an art, and greens are just the beginning of what you might find in a salad bowl. The simple arugula salad of my childhood has morphed into
Arugula Salad with Roasted Fruit and Panettone Croutons
, and even a Greek salad gets a new spin when it’s assembled onto skewers and served as
finger food
. So, go old world or new wave—just be sure to eat your veggies!

Pecorino and Bean Salad

A classic example of the type of salads you’ll find in Italy, this is easy to throw together and more impressive than the usual mixed green salad. Depending on the region, the type of cheese may differ. I love to nibble on chunks of Pecorino as I make it.