Giada at Home: Family Recipes From Italy and California (29 page)

Mozzarella, Raspberry, and Brown Sugar Panini

Strawberry and Rosemary Scones

Crispy Parmesan Biscuits

Shaved Melon Salad with Mint Sugar

Bacon and Pancetta Potatoes

Baked Provolone and Sausage Frittata

Egg-White Frittata with Lox and Arugula

Egg, Gorgonzola, and Pancetta Sandwiches

Campanelle Pasta Salad

Pancetta and Cinnamon Waffles

Coffee-Glazed Italian Doughnuts (Zeppole)

Blueberry and Mascarpone Turnovers

Of all the contributions America has made to the culinary world that hold a special place in my heart—chocolate chip cookies and apple pie are two that come to mind—brunch might be the one I look forward to most. Pancakes and waffles, bagels and lox, omelets and eggs Benedict—I love them all, especially when they are part of a low-key get-together with a few close friends. But though you won’t hear the word
brunch
spoken in Italy, the concept behind it is hardly new to Italians.

In Italy weekends are all about the leisurely lunch, a meal that can start any time after one-thirty in the afternoon and might well stretch on into the early evening. It’s not the prelude to the day’s activities; it’s the main event, and the menu reflects that. While it may not be as elaborate as dinner, this meal is definitely more substantial than an everyday lunch and features foods you can linger over or come back to after a bit of a breather. The meal always includes a refreshing drink, like
Limoncello and Blueberry Cooler
, to sip over the course of the meal. It might contain a touch of alcohol (after all, it’s the weekend), but it’s not too potent, so you can keep on sipping even after you’ve pushed back from
the table. Many favorite lunch dishes, such as frittatas, pasta, and zeppole, would work equally well as part of a brunch menu, and you’ll find many of these to choose from in this chapter.

If Italian weekend lunches are like a dialed-back dinner, American brunch tends to be more like an amped-up breakfast, with plenty of eggs and bacon or sausage, plus something baked or starchy, some veggies, and even something sweet to top it off. I’ve certainly adopted aspects of the traditional American brunch, offering comfort as well as light and healthy options, each with a twist to surprise. The egg-white frittata, with lox and arugula added for both color and flavor, is like bagel and lox with ten times the protein and none of the carbs—perfect for a California crowd. Then there are scones: my heart-shaped strawberry and rosemary treats make everyone at the table feel extra-special. And I always try to include fruit in some form, whether in a simple salad, a sweet strata, or a refreshing dessert. Finally, just as they do in Italy, I offer a light, bright drink to keep topping off as the action moves from the table to the yard or into the living room to catch up on the TiVo viewing.

Limoncello is a tart and refreshing lemon liqueur reminiscent of hot summer days on the island of Capri. The bright yellow and deep blue colors make this cooler lovely to serve at a summer party; make it by the pitcherful and serve over ice in tall, skinny glasses so you can see the buoyant blueberries float.

In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs. Fill highball glasses halfway with crushed ice. Pour about ½ cup of the limoncello mixture over the ice in each glass. Garnish with mint sprigs and serve.

COOK’S NOTE:
If using frozen blueberries, add them to the pitcher just before serving or they can discolor the liquid.

Ginger-Tea Lemonade with Basil

Iced tea mixed with lemonade—also called an Arnold Palmer—is incredibly refreshing. This version is made with a hit of spicy ginger syrup and basil so it tastes a bit more complex, but it’s still really simple to make. You’ll want to drink this all summer long.

In a small saucepan, bring 2 cups water to a boil over high heat. Remove the pan from the heat and add the tea bags. Stir and allow the mixture to cool to room temperature, about 20 minutes. Remove the tea bags and discard.

Lay the basil leaves on a cutting board and cover with a sheet of plastic wrap. Using a rolling pin, roll over the basil to bruise the leaves. Remove the plastic wrap and add the bruised basil to the tea. Pour in the ginger simple syrup and lemon juice. Refrigerate the mixture for 1 hour.

Just before serving, add the sparkling water to the tea mixture. Place the ice in a large pitcher and pour the lemonade over the ice. Garnish with lemon slices, if using, and serve.

MAKES 1½ CUPS

In a small saucepan, combine the sugar, 1 cup water, and the ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.