Giada at Home: Family Recipes From Italy and California (32 page)

Place an oven rack in the center of the oven and preheat the oven to 425°F. Lightly butter an 8-inch-square glass baking dish.

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set aside to cool.

In a large bowl, whisk together the eggs, milk, and salt until smooth, about 20 seconds. Add the bell pepper, 2 cups of the cheese, and ¼ cup parsley. Stir in the onion mixture. Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1 cup cheese. Bake for 20 to 25 minutes, or until set and golden brown.

Slide the frittata onto a serving platter. Using a serrated knife, cut the frittata into wedges and sprinkle with the remaining 2 tablespoons parsley before serving.

COOK’S NOTE:
To make individual servings, divide the batter among 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes, or until set and golden brown.

Egg-White Frittata with Lox and Arugula

Frittatas are the perfect centerpiece for a brunch spread because they can be served warm or at room temperature. This one brings two classic brunch favorites—lox and eggs—together into one very attractive dish. Serving bagels on the side, though decidedly not Italian, is a nice option.

Place an oven rack in the center of the oven and preheat the oven to 350°F.

In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the heavy cream, lox, lemon zest, salt, and pepper.

In a 10-inch ovenproof nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring, for 4 minutes. Place the skillet in the oven and bake for 10 to 12 minutes, until the frittata is set.

Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

Egg, Gorgonzola, and Pancetta Sandwiches

I have a big pet peeve with most egg salads: too many are loaded with mayo, which ruins their texture and makes them bland. My version still has a little mayo, but I add mild Gorgonzola and lemon zest, which not only brings a classic Italian flavor and freshness to the sandwich but also keeps the salad moist. Crispy pancetta makes this recipe brunch-worthy, and while you can certainly substitute bacon, it’s a lot less Italian that way.

Place an oven rack in the center of the oven and preheat the oven to 400°F.

Spray a rimmed baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy and brown. Drain on paper towels.

In a medium bowl, combine the eggs, Gorgonzola cheese, lemon zest, mayonnaise, and chives. Season with salt and pepper. Spread the mixture evenly over 4 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.

Cut the sandwiches in half and arrange on a serving platter.

Campanelle Pasta Salad

An Italian brunch wouldn’t be complete without a pasta dish. Campanelle pasta is named for the church bells it resembles, and the nooks and crannies are great for trapping sauce, making every bite delicious. If you can’t find campanelle, any small shaped pasta will do. There are lots of bold flavors in this pasta salad, the base of which is canned tuna. Although it’s definitely more caloric, tuna packed in olive oil rather than water gives the salad a much fuller, richer flavor.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of the pasta water.

In a 14-inch skillet, heat ¼ cup of the oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.

Add the pasta, the remaining ¼ cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper. Transfer the pasta salad to a serving bowl and serve warm or at room temperature.

Pancetta and Cinnamon Waffles