Giada at Home: Family Recipes From Italy and California (31 page)

The combination of strawberry jam and piney rosemary may sound strange, but together they add up to the perfect blend of sweet and savory—and these scones, which are a bit lighter in texture than regular ones, smell incredible as they bake. I think using a heart-shaped biscuit cutter makes them even prettier.

Place an oven rack in the middle of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.

On a lightly floured work surface, roll out the dough into a 10-inch circle that’s ½ inch thick. Using a 3-inch heart-shaped or similarly sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to ½ inch thick. Cut the dough with the cutter and place on the baking sheet. Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone. Spoon a heaped ½ teaspoon of jam into each indentation.

Bake for 18 to 20 minutes, or until the edges of the scones are golden brown. Transfer the cooked scones onto a wire rack. Cool for 30 minutes.

In a medium bowl, mix together the lemon juice and confectioners’ sugar until smooth. Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle. Using a spoon, drizzle the glaze over the scones. Place the scones on a wire rack for about 30 minutes until the glaze has set. Store in an airtight container for up to 2 days.

COOK’S NOTE:
The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the heavy cream until the mixture forms a dough.

I’ve given an American Southern staple an Italian spin with the addition of Parmesan. The cornmeal makes these biscuits sturdy enough to pack on a picnic, and you can stuff them with smoked salmon (my fave), sliced turkey or ham, or even grilled veggies. Hot out of the oven, they are pretty terrific with just a bit of lemon butter.

Place an oven rack in the center of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan cheese and scallions. Add the buttermilk and olive oil. Stir until the mixture forms a dough.

Drop the dough onto the prepared baking sheet in 12 equal-size pieces. Bake for 18 to 20 minutes, or until golden. Cool the biscuits for 10 minutes, then transfer to a rack to cool completely.

Slice each biscuit in half and spread each half with 1 teaspoon lemon butter. Add some arugula leaves and place a small slice of smoked salmon or prosciutto on top. Add the top half of the biscuit and serve.

MAKES ½ CUP

In a small bowl, mash the butter and lemon zest together using a fork. Cover and refrigerate until ready to use. Bring to room temperature before serving.

Shaved Melon Salad with Mint Sugar

This salad looks like
tricolore
papardelle pasta, with vibrant ribbons of pink, green, and orange melon. If you don’t want to bother to make the melon shavings, just use a melon baller or cut the fruit in cubes; the salad will still be beautiful. This is one that both children and adults go nuts for, and the mint gives it an extra burst of freshness.

Cut each melon lengthwise into 1-inch-wide slices. Hold the melon slices at the peel end and, using a sharp vegetable peeler, shave the melon flesh in long ribbons into a large serving bowl.

In a small bowl, combine the mint leaves and sugar. Add the mint sugar to the shaved melon and gently toss.

Arrange the melon salad on individual salad plates. Garnish with fresh mint sprigs and serve.

COOK’S NOTE:
The melons are easiest to shave into ribbons when they are slightly underripe and chilled.

Adding both bacon and pancetta to these potatoes may seem like overkill, but trust me—they pack a great one-two punch. The bacon gives the potatoes a smoky flavor, and the pancetta lends meaty substance. These go quickly, so make a double recipe or you’ll find yourself with an empty serving dish before you know it.

Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces and drain on paper towels.

Add the potatoes and garlic to the pan. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, 20 to 25 minutes.

Add the thyme, bacon, and pancetta to the skillet. Cook for 5 minutes. Season with salt and pepper.

Transfer the potatoes to a large serving bowl. Serve immediately.

If you have eggs, milk, and some kind of cheese in the fridge, you have the basics for a frittata, making this a perfect spur-of-the-moment recipe. Substitute just about any leftover ingredients you have on hand for the sausage and provolone; the more you experiment, the more fun this is!