Giada at Home: Family Recipes From Italy and California (7 page)
Read Giada at Home: Family Recipes From Italy and California Online
Authors: Giada de Laurentiis
Tags: #Non-Fiction, #Reference
Add the carrots, celery, onion, garlic, salt, and pepper to the pan and cook until the onion is translucent, about 5 minutes. Stir in the chicken broth, basil, tomato paste, thyme, and bay leaf. Add the chicken and press to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes.
Add the artichokes and cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, 10 to 15 minutes.
Remove the chicken to a cutting board and let cool for 5 minutes. Discard the skin and bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes, or until warmed through. Discard the bay leaf. Season the spezzatino with salt and pepper, if needed.
To serve, ladle the spezzatino into bowls and garnish with the pancetta.
Ligurian Fish Stew
Liguria is a coastal region in northern Italy known for its fresh seafood and many variations of fish stew, among other things. My version uses just white fish with lots of veggies so it is lighter than many traditional fish stews. It is still sophisticated and is made with white wine, which is a perfect pairing with seafood.
| stew | |
| ⅓ | cup olive oil, plus more for drizzling |
| 2 | medium potatoes, peeled and chopped into ¾-inch pieces |
| 2 | medium carrots, peeled and chopped into ½-inch pieces |
| 1 | onion, chopped |
| 2 | garlic cloves, halved Salt |
| ¾ | cup dry white wine, such as Pinot Grigio |
| 1 | (28-ounce) can crushed Italian San Marzano tomatoes |
| ½ | teaspoon crushed red pepper flakes, plus more for garnish |
| 1½ | pounds skinless white fish fillets, such as halibut, cod, or arctic char, cut into ¾-inch chunks |
| ¼ | cup chopped fresh flat-leaf parsley leaves |
| crostini | |
| 1 | (1-pound) loaf ciabatta bread, trimmed and cut into 14 (½-inch-thick) slices |
| Olive oil, for drizzling | |
| 1 | garlic clove, halved |
For the stew: In a 6-quart, heavy-bottomed stockpot or Dutch oven, heat the ⅓ cup oil over medium-high heat. Add the potatoes, carrots, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, 1 cup water, and the red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, 18 to 20 minutes.
Meanwhile, make the crostini: Place an oven rack in the center of the oven and preheat the oven to 400°F.
Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.
Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, 5 to 8 minutes.
Season the stew with salt, to taste. Ladle the stew into bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini.
This chili is perfect cold-weather comfort food. I like to make a quick batch of it for when Todd and I go skiing. Hearty and healthy, it’s full of ground chicken, corn, Swiss chard, and spices that warm up both you and the dish at the same time.
| 2 | tablespoons olive oil |
| 1 | large onion, chopped |
| 4 | garlic cloves, minced |
| 2 | pounds ground chicken |
| | Salt |
| 2 | tablespoons ground cumin |
| 1 | tablespoon fennel seeds |
| 1 | tablespoon dried oregano |
| 2 | teaspoons chili powder |
| 3 | tablespoons all-purpose flour |
| 2 | (15-ounce cans) cannellini or other white beans, rinsed and drained |
| 1 | bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces |
| 1½ | cups frozen corn, thawed |
| 4 | cups (1 quart) low-sodium chicken broth |
| ¼ | teaspoon crushed red pepper flakes |
| Freshly ground black pepper | |
| ½ | cup freshly grated Parmesan cheese |
| ¼ | cup chopped fresh flat-leaf parsley leaves |
In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, the cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken broth. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Lower the heat and simmer for 55 to 60 minutes, until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Butternut Squash Soup with Fontina Cheese Crostini
I like to serve this hearty soup at Thanksgiving. It has a smooth, silky texture and a beautiful color with a slight peppery flavor from the sage. Serve it with the cheesy Fontina crostini for an elegant meal.
| soup | |
| 2 | tablespoons unsalted butter, at room temperature |
| 2 | tablespoons olive oil |
| 1 | medium onion, chopped |
| 1 | medium carrot, peeled and chopped into ½-inch pieces |
| 3 | garlic cloves, minced |
| 3½ | pounds butternut squash, peeled, seeded, and cut into ¾-inch pieces (7 to 8 cups) |
| 6 | cups (1½ quarts) low-sodium chicken broth |
| ¼ | cup chopped fresh sage leaves |
| Salt and freshly ground black pepper | |
| crostini | |
| ½ | baguette, sliced diagonally into ½-inch-thick slices Olive oil, for drizzling |
| 2 | tablespoons chopped fresh sage leaves |
| 1 | cup (2 ounces) grated Fontina cheese |
| Salt |
For the soup: In an 8-quart stockpot, melt the butter and heat the oil together over medium-high heat. Add the onion and carrot. Cook, stirring occasionally, for 5 minutes, or until the onion is soft. Add the garlic and cook for 30 seconds, or until aromatic. Add the squash and chicken broth. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.
Meanwhile, make the crostini: Place an oven rack in the center of the oven and preheat the oven to 400°F.
Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with the sage. Sprinkle the Fontina on top and season with salt. Bake for 6 to 8 minutes, until the cheese has melted and the bread is light golden.
Turn off the heat under the soup pot. Using an immersion blender or regular blender, purée the mixture until smooth and thick. Season with salt and pepper to taste.
To serve, ladle the soup into bowls and garnish with the Fontina crostini.