Giada at Home: Family Recipes From Italy and California (23 page)
Read Giada at Home: Family Recipes From Italy and California Online
Authors: Giada de Laurentiis
Tags: #Non-Fiction, #Reference
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Brush the mushrooms on both sides with the remaining ¼ cup oil and season with salt and pepper. Grill them, stem side down, for 3 minutes. Turn them over and grill the other sides for 2 minutes, or until tender.
Fill the mushrooms with the sausage mixture and top with the remaining ½ cup Gorgonzola cheese. Grill them, stuffing side up, until the stuffing is warmed through, 5 to 7 minutes.
Olive and Sun-Dried Tomato Vegetables
Much as I love vegetables, sometimes even I get a bit bored of the same old same old, and I’m always looking for easy ways to jazz up plain sautéed vegetables. I’ve found that adding something sweet and salty nearly always does the trick, and this colorful mix is a case in point. I always make extras so I can snack on leftovers the next day, adding some crusty bread for sopping up the flavorful vegetable juices.
| ⅓ | cup plus 3 tablespoons olive oil |
| 5 | oil-packed sun-dried tomatoes, drained and finely chopped |
| 2 | tablespoons halved pitted small black olives, such as kalamata |
| 2 | tablespoons halved pitted green olives |
| ¼ | teaspoon dried thyme |
| Salt and freshly ground black pepper | |
| 3 | shallots, thinly sliced |
| 1 | zucchini, ends trimmed, cut into ½-inch rounds |
| 1 | yellow summer squash, ends trimmed, cut into ½-inch rounds |
| 1 | small red bell pepper, cored, seeded, and cut into ¼-inch strips |
In a medium bowl, whisk together the ⅓ cup olive oil, the sun-dried tomatoes, black and green olives, and thyme. Season with salt and pepper.
In a medium skillet, heat the remaining 3 tablespoons oil over medium-high heat. Add the shallots and cook until translucent and tender, 2 to 3 minutes. Add the zucchini, yellow squash, bell pepper, and ½ teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes, until the vegetables are tender.
Add the warm vegetables to the olive and sun-dried tomato mixture and toss until coated. Transfer to a serving bowl and serve immediately.
Vegetable Parmesan
Of all the recipes I’ve done for
Giada at Home
on TV, this one has been the biggest hit with both viewers and my crew. I’ve always said that if you want to get kids (and picky adults) to eat something, bake it with marinara and cheese and they’ll be demanding seconds. You’ll be happy because they’re eating lots of healthy veggies, they’ll be happy because it tastes awesome, and as an added bonus, your kitchen will smell fantastic, too. Use any vegetable that you love or have on hand in this dish; it’s very versatile.
| Unsalted butter, for the pan | |
| 1 | medium eggplant, cut into ¼- to ½-inch-thick slices |
| 2 | medium fennel bulbs, trimmed and sliced ¼ inch thick |
| 1 | red bell pepper, cored, seeded, and cut into thirds |
| 1 | yellow bell pepper, cored, seeded, and cut into thirds |
| 1 | orange bell pepper, cored, seeded, and cut into thirds |
| ¼ | cup olive oil, plus more for drizzling |
| Salt and freshly ground black pepper | |
| 1 | (26-ounce) jar marinara sauce (3⅓ cups) |
| 3 | cups (12 ounces) shredded mozzarella cheese |
| 1 | cup freshly grated Parmesan cheese |
| 1 | cup plain dried bread crumbs |
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven and preheat the oven to 375°F. Butter a 13 × 9-inch glass baking dish.
Toss the eggplant, fennel, and bell peppers with the ¼ cup olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes on each side, or until softened.
Spoon ¾ cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Arrange the peppers in a single layer on top. Spoon ¾ cup of the marinara sauce over the peppers. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Layer the fennel on top and cover with the remaining sauce. Sprinkle the remaining mozzarella and Parmesan cheeses on top. Sprinkle the bread crumbs over the cheese and drizzle with olive oil.
Bake for 30 to 35 minutes, until the top is golden and forms a crust. Let cool for 10 minutes before serving.
COOK’S NOTE:
The vegetables can also be baked in a 375°F oven for 15 to 20 minutes, or until softened.
Italians love lentils and cook them in lots of creative ways, including the traditional lentil and sausage dish that is served on New Year’s Day. Lentils are also very often used as the basis of a main-course salad like this one, which is a little more refined than most thanks to the sweet, juicy grapes and chopped hazelnuts. Like lentil soup, this salad develops more flavor the longer it sits, and it makes a wonderful bed for flavorful fish such as salmon. Certainly you can eat this right away, or make it ahead of time, refrigerate overnight, and serve at room temperature the next day.
| 1 | pound green lentils |
| 2 | scallions, white part only, chopped 1 cup halved seedless green grapes |
| 1 | cup halved seedless red grapes |
| 1 | cucumber, peeled, seeded, and diced |
| 1 | red bell pepper, cored, seeded, and diced |
| ½ | cup coarsely chopped skinned and toasted hazelnuts |
| 2 | teaspoons grated lemon zest (from 1 to 2 lemons) |
| ⅓ | cup fresh lemon juice (from 2 lemons) |
| ⅓ | cup olive oil |
| ½ | teaspoon salt |
| ¼ | teaspoon freshly ground black pepper |
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, 18 to 20 minutes. Drain and let cool for 5 minutes.
Combine the lentils, scallions, red and green grapes, cucumber, bell pepper, hazelnuts, and lemon zest in a large salad bowl.
Pour the lemon juice into a small bowl. Slowly add the oil, whisking constantly, until combined. Season the dressing with salt and pepper.
Pour the dressing over the salad and toss well.
Why should stuffing be only a once- or twice-a-year treat? A savory bread pudding has all the comfort food flavors of stuffing with no need for the bird. This one is especially delicious, packed with homey winter vegetables and a hint of sweetness and spice. Serve it at your holiday feast or with any meal you want to make a touch more festive.
| 2 | tablespoons olive oil or unsalted butter, plus more for the pan |
| 1 | pound butternut squash, peeled and cut into ¾-inch pieces |
| 4 | parsnips, peeled and cut into ¾-inch pieces Salt and freshly ground black pepper |
| 1 | (1-pound) loaf of brioche, challah, or sourdough bread, cut or torn into 1-inch pieces |
| 3 | cups heavy cream |
| 8 | large eggs, beaten |
| ½ | cup brandy |
| ¼ | cup vegetable oil |
| 3 | tablespoons light brown sugar |
| 1½ | tablespoons ground cinnamon |
| 1 | tablespoon fresh thyme leaves, chopped |
Place an oven rack in the center of the oven and preheat the oven to 375°F. Grease a 9 × 13-inch glass baking dish. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the butternut squash and parsnips. Season with salt and pepper. Cook, stirring occasionally, for 8 minutes, or until slightly softened. Set aside to cool.